Capable Carrots: Plating Techniques

by Chef's Garden | Sep 1, 2023 | Food and Nutrition

Because carrots are so frequently used in dishes, it may sound strange to call them “capable” or to consider them an underappreciated vegetable. But, they simply don’t get enough credit for their versatility—and we aim to help change that through creative plating...

Best Vegetables For Brain Health

by Chef's Garden | Mar 20, 2023 | Health and Nutrition

Often, brain health becomes a concern after someone is having difficulties with learning or paying attention, has experienced a concussion or a stroke, or is starting to forget more frequently. This is also one of the many cases where an ounce of prevention is worth a...

Beauty of Brussels Sprouts: Plating Techniques

by Chef's Garden | Feb 21, 2023 | Food & Cooking

Named after its origin in Brussels, Belgium, Brussels sprouts offer up a wonderful savory flavor— both nutty and cabbage-like—and can be a thing of beauty on the plate. Here, Chef Jamie Simpson shares three delicious uses of Brussels sprouts, plated in lovely ways.  ...

Unexplored Kohlrabi: Plating Techniques

by Chef's Garden | Jan 24, 2023 | Culinary Exploration

This underrated vegetable adds a wonderfully sweet flavor to dishes along with marvelous texture: juicy and crunchy. Its flavor is comparable to that of cruciferous vegetables. Here, Chef Jamie Simpson uses kohlrabi in three different ways to highlight its...

Seared Kalettes with Ginger and Garlic

by Chef's Garden | Dec 12, 2022 | Recipes

INGREDIENTS: ½ lb of kalettes (approx. 25ct), washed 1 large shallot, thinly sliced 1 thumb-sized piece of ginger, minced 2 cloves of garlic, minced 1 tbsp of soy sauce or tamari 1 lime Veg oil, as needed (2-4tbsp)   DIRECTIONS: With a sharp knife, quarter the...