Recipes
Source: Chef Jehangir Mehta Ingredients: 8 small zucchini 8 tbsp parmesan, grated fine 1 jalapeño, finely minced 5 oz. olive oil pepper 6 oz. goat cheese edible flowers 1/2 cup panko bread crumbs Directions: Preheat the oven to 375ºf Lightly...
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Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: 1.5 lbs of Potatoes, Washed 1 Bunch of Chives (more or less depending on you preferences) ¼ lb Baby Mixed Onions, Washed Salt To Taste Pepper To Taste For the...
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This recipe is about as simple as cooking can be. The simple vegetal addition of a squash blossom works wonders to add complexity and nuance to a quesadilla without the heaviness of traditional meat options. Condiments are welcome and encouraged...
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The simplicity of this recipe betrays the comfort it can bring. If the dressing seems daunting or cumbersome you can easily substitute it with most dressings or vinaigrettes you have in your fridge. If you have the luxury of being...
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Prep Time: 30 minutesCook Time: 30 minutesServings: 4 servings (side)Source: The Culinary Vegetable Institute at The Chef's GardenIngredients: 1 pound The Chef's Garden Turnips 8 oz sourdough bread, torn into bite-sized pieces 3 tbsp Olive Oil 2 oz Hard cheese, finely grated...
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