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Root Vegetable Cassoulet
Enjoy the hearty flavors of Root Vegetable Cassoulet. This comforting dish combines a variety of root vegetables slow-cooked in a savory broth, creating a rich and satisfying meal perfect for any occasion.
Celery Root Slaw
Refresh your palate with Celery Root Slaw. This crisp and tangy recipe features shredded celery root tossed in a zesty dressing of lemon juice, Greek yogurt, Dijon mustard, whole-grain mustard, and Champagne vinegar, seasoned with salt and black pepper.
Parsnip Mash
Savor the creamy goodness of Parsnip Mash. This simple yet flavorful recipe transforms tender parsnips into a smooth, velvety mash, perfect as a nutritious and delicious side dish for any meal.
Butterbaby Butternut Squash with Radicchio and Buckwheat
Indulge in Butterbaby Butternut Squash with Radicchio and Buckwheat. This vibrant recipe features sweet butternut squash paired with bitter radicchio and nutty buckwheat, creating a deliciously balanced and nutritious dish perfect for any season.
Roasted Butternut Squash with Toasted Seeds
Delight in Roasted Butternut Squash with Toasted Seeds. This recipe features tender, caramelized butternut squash topped with crunchy, toasted seeds for a flavorful and healthy side dish that’s perfect for any meal.
Squash Soup
Warm up with this comforting Squash Soup. Featuring tender butternut squash, carrots, celeriac, and fresh herbs simmered in vegetable broth, it’s seasoned with nutmeg and black pepper, and can be finished with a splash of heavy cream and toasted pepitas for extra flavor and texture
Carrot Pot Roast
This is true comfort food. From its preparation to serving to eating, the carrot pot roast is a wholesome and highly aromatic dinner. It’s perfect for serving with a bottle of wine and sharing with friends. To achieve the right richness of texture and flavor, it’s essential to make the demi-glace. Be sure to serve this with plenty of crusty bread.
This recipe is an excerpt from The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables.
Shaved Brussels Sprouts with Roasted Beets, Pecans and Goat Cheese
Enjoy the vibrant flavors of Shaved Brussels Sprouts with Roasted Beets, Pecans, and Goat Cheese. This refreshing salad combines crisp Brussels sprouts, sweet roasted beets, crunchy pecans, and tangy goat cheese for a delicious and nutritious side dish.
Root Vegetable Slice Fried Rice
This recipe features savory jasmine rice stir-fried with root vegetable slices, and a flavorful sesame sambal aioli. Garnished with pea tendrils and seasoned with soy sauce and gomasio, it’s a delicious and versatile dish perfect for any occasion.
Charred Brussels Sprout and Leeks with A Coffee, Sesame, Honey Vinaigrette
Elevate your side dish with Charred Brussels Sprouts and Leeks, drizzled with a unique Coffee, Sesame, and Honey Vinaigrette. This recipe features crispy, charred vegetables combined with a flavorful vinaigrette for a deliciously sophisticated twist on a classic favorite.
Jerusalem Artichoke Soup
This comforting recipe features tender Jerusalem artichokes blended into a smooth, flavorful soup, perfect for a warming appetizer or light meal.
Penne With Duck Confit, Winter Squash and Fennel
This gourmet pasta dish combines tender duck confit, sweet winter squash, and aromatic fennel for a hearty and delicious meal perfect for any season.
Roasted Vegetable Demi-Glace
A rich roasted-vegetable demi-glace has been sought after by chefs in restaurants, cooks at home, and even those in large-scale commercial operations. For several reasons, it’s an elusive concept. Vegetables tend to add sweetness to stocks, so reduced vegetable stocks tend to be very sweet. Vegetables also don’t have collagen, which plays a massive role in the mouthfeel of a final reduction. Our ultimate goal is a refined sauce that can stand up to any demi-glace comparison.
Here, we shave a bunch of vegetables and roast them for nearly an hour and a half, until almost dry and slightly bitter, and then steep them. Later, we strain, reduce, and thicken the mix with pectin to create the required mouthfeel. You will be amazed by its depth of flavor.
Raw Zucchini Pasta Salad with Pumpkin Seed Pesto
Farmer Lee Jones teaches us that at every stage of the plant’s life, it offers something new and unique to the plate. This couldn’t be more true with any other vegetable like it is with the zucchini plant. The zucchini itself is really only a small percentage of the plant’s total mass and it is in fact entirely edible.
In this dish we will make a pasta salad using every part of the plant. Stems, Leaves, Seeds, Fruits, and Blooms.
Aside from the pesto, the rest of the ingredients are raw and will marinate making them better with time. This salad will excel when prepped and assembled in advance.
Variations: if you don’t have a zucchini plant or a farmers market to shop at, we will offer a few substitutions throughout this recipe to assemble a delicious pasta salad of rigatoni, shaved zucchini, pesto, herbs and grated cheese.
Chilled Pea and Mint Soup
Refresh your palate with our Chilled Mint and Pea Soup. This vibrant recipe combines leeks, fresh English peas, Greek yogurt, and mint, topped with microgreens for a light, flavorful, and healthy dish perfect for warm days.
Sweet Corn Butter
Indulge in the creamy sweetness of Sweet Corn Butter. This easy recipe transforms fresh corn kernels into a smooth, buttery spread, perfect for topping bread, vegetables, or grilled meats. Blend, strain, cook, and season for a unique and delicious treat.
Roasted Red Pepper Bruschetta
Delight in the flavors of Roasted Red Pepper Bruschetta. This recipe features toasted bread topped with sweet roasted red peppers, garlic, olive oil, and fresh herbs for a simple yet elegant appetizer perfect for any gathering.
Sweet Corn “Ribs”
Satisfy your cravings with Sweet Corn ‘Ribs.’ Shucked corn ears are seasoned with olive oil, sea salt, paprika, and parmesan, then roasted to perfection. Paired with a zesty dip of Greek yogurt, sriracha, honey, and tajin, this dish is a deliciously unique snack or side.
Cucumber Salad
Refresh your palate with our Cucumber Salad recipe. Featuring crisp cucumbers tossed in rice vinegar, sesame oil, maple syrup, and toasted sesame seeds, this light and flavorful dish is perfect for any occasion.
Baked Potato Ice Cream Sundae
Potatoes have been mislabeled as “unhealthy” when, in fact, they’re not. More often than not, it’s the things we serve them with. Bacon, cheese, cream, fryer oil, ketchup, mayo, tons of salt and other delicious condiments. I’m not suggesting this ice cream is “Healthy,” but it is an unforgettable treat worthy of celebration. Indulge in the season of potatoes with Baked Potato Ice Cream. Consider serving with potato chips, malted milkshakes, and chocolate cookies for ice cream sandwiches.
Peppers in Oil
Peppers in oil present a rich flavor with a tender, buttery texture. Made with your choice of sweet or hot peppers from The Chef’s Garden, this recipe brings out the best in every bite.
Spiced Roasted Carrots
Savor the rich flavors of Spiced Roasted Carrots. This easy recipe features tender carrots seasoned with aromatic spices and roasted to perfection, creating a delicious and healthy side dish for any meal.
Fried Okra Pickles
Indulge in the crispy goodness of Fried Okra Pickles. Our recipe features fresh okra pickled in a tangy brine of vinegar, sugar, spices, and turmeric, then breaded with BBQ rub, breadcrumbs, and cornmeal. Perfectly fried for a delicious snack or side dish.
Caponata
Featuring baby eggplants, sweet peppers, tomatoes, and onions, combined with raisins, white wine, toasted pine nuts, and a touch of lemon juice, garlic, and micro herbs, this classic Sicilian dish is perfect as a side or a spread.