Recipes
2 servings Ingredients: 2 Eggs 2 Cups Kale 1/2 Cup Micro Broccoli 2 Tbsp Sunflower Seeds 1 Clove 2 Tbsp Extra Virgin Olive Oil 1 Lemon (juiced) 1 1/2 Cups Rolled Oats Sea Salt & Black Pepper (to taste) Oats...
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Serves 4-6 Ingredients: 1/4 cup extra-virgin olive oil 1 pound Jerusalem artichokes, scrubbed and cut into 1-inch pieces 15 garlic cloves, peeled Pinch of crushed red pepper Kosher salt Black pepper 1 pound kale and swiss chard, stemmed, large leaves...
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Servings: 4 servings Source: Adapted from bonappetit.com Ingredients: 1 envelope of Micro Herbs - all to butter 1 envelope of Micro Greens - half to butter 1 stick of softened butter, salted Zest and juice of 1 lemon 1/2lb of...
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Source: The Culinary Vegetable Institute at The Chef’s Garden This method is adapted from chef Gavin Kaysen. In the Small Farm Big Heart Provision Packs we offered, he precooked, smashed and fried small potatoes. The surface area created in this...
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Ingredients: 2 large red beets, boiled and peeled beets (or 4 small) 1 cup unsalted butter 8 ounces 90% dark chocolate bar, (1 cup chopped) 1¼ cups unbleached flour 1 tsp baking powder ¼ tsp salt 4 eggs, room temp 1 tsp pure vanilla extract 1 cup dark brown sugar, packed Optional 1/4 cup chopped walnuts Instructions: Quarter beets and transfer...
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