“Most people are cooking from home nowadays,” Chef Anthony said, “so I like to provide recipes that are straightforward to make.”
For example, he shared with us how to get a piece of salmon from the grocery store with the skin still on, season it with salt to pull out the moisture and sear it until crispy. Rather than an ordinary baked potato to go with it, you can caramelize the potatoes with onions. Blanch some asparagus, add a delicious sauce and you have a great meal.
More About Anthony
Chef Anthony is part of the incredible restaurant team at Le Bernardin in New York City. This restaurant earned four stars from The New York Times just three months after it opened in the United States in 1986 and is the only restaurant to maintain that prestigious rating for this length of time.
He shares his mouth-watering salad featuring root vegetables from our farm. Fresh root vegetables are immensely versatile, with natural sweetness and eye-catching bright colors to captivate the eye and please the palate.
“With the Chef’s Garden,” he says, “you can always count on getting top-quality vegetables, and that’s why I like to use them, such as with fish.”
Root Vegetable Salad
Ingredients
2 watermelon radishes, peeled and sliced thin
2 lime radishes, peeled and sliced thin
beets, roasted with butter and water, then peeled
carrots, peeled and sliced thin
Thumbelina carrots, peeled, blanched, shocked, and quartered
crumbled goat cheese
mustard sherry vinaigrette
Instructions
Clean roots from the greens and lightly wash them in cold water. Drain and place them in a mixing bowl. Place the prepared vegetables in the bowl and toss them lightly with vinaigrette. Arrange them on the plate and top with crumbled goat cheese.
Fresh Vegetables from The Chef’s Garden
Here is information about our home delivery boxes, which contain delicious produce harvested upon order and shipped directly to your home or business. Enjoy!