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Panzanella Salad
Prep Time: 45 minutes Cook Time: 20 minutes Servings: 4 Source: Culinary Vegetable Institute at The Chef's Garden This delicious summer classic is as timeless as they come. Because the preparation is quite simple, the quality of your ingredients is everything. If you...
Baked Rigatoni with Garlic, Artichoke, and Wilted Greens
Prep Time: 20 minutes Cook Time: 13 minutes Serving Size: 4-6 Source: The Culinary Vegetable Institute at The Chef's Garden This recipe contains only a few ingredients and comes together very quickly. For a weeknight dinner that has all the satisfaction of a...
Kohlrabi Hash with Caramelized Onions Dip
Prep Time: 10 minutes Cook Time: 30 minutes Serving Size: 4 cups Source: Akron Ohio Moms Kohlrabi Hash with Caramelized Onions Dip is delicious for brunch, appetizer, snack, or side dish. Made with small young kohlrabi and specialty potatoes from The Chef’s Garden At...
Pickled Wax Beans
Servings: 1 lb of pickled wax beans Source: The Culinary Vegetable Institute at The Chef's Garden Pickling preserves a moment in the season. While they were born out of necessity, we can't help but make them out of desire. These cravable salty and sweet wax bean...
Farfalle Pasta and Ground Lamb
Prep Time: 20 minutes Cook Time: 13 minutes Servings: 4-6 Source: The Culinary Vegetable Institute at The Chef's Garden Summer is the season of quickly cooking ingredients, and this recipe highlights that sentiment; by utilizing the pasta water as blanching liquid,...
Fried Zucchini Po Boy
Prep Time: 30 minutes Cook Time: 30-45 minutes Servings: 2 sandwiches Source: Culinary Vegetable Institute at The Chef's Garden A Good Po Boy is a thing to behold. To execute the most memorable of one, great seafood is typically a must. We think we've found a...
Summer Succotash
Prep Time: 30 minutes Cook Time: 30 minutes Serves: 4 to 6 Source: The Culinary Vegetable Institute at The Chef's Garden Succotash is a classic Southern dish to serve in the summer when sweet corn, squash, and beans are in season. We make our version extra luxurious...
Poached Beets with Curry Dressing and Pistachios
Prep: 30 minutes Cook: 30 minutes Servings: 8 Source: Culinary Vegetable Institute at The Chef's Garden To spice up your golden beets, consider curry. Its a beautiful contrast to the sweetness of the beet. The textural contrast of toasted pistachio compliments the...
Beet Blush Punch
Beet Blush Punch first made its appearance for our 2017 Celebration Dinner. I wanted to highlight the intense color and flavor of the beets in a low-ABV punch to start the evening’s festivities. The sweet and earthy tones of Drambuie make an excellent complement to...
Hendrick’s 75 Cocktail
Follow the river, and go through the woods here at the CVI property and you will end up in a magical grove of Christmas spruce trees. Nestled among these trees are our very own prolific beehives, dripping with the most delicious honey. I wanted to capture this...
Carrot Romesco, Green Salad, Sweet Potato Chips
Prep Time: 30 minutes Cook Time: 30 minutes Yield: 1 qt Source: Culinary Vegetable Institute at The Chef's Garden If there was ever an appropriate time to suggest a combination of ingredients could become something greater than the sum of their parts, it is now....
Carrot Honey Soup
Servings: 3 liters Source: The Culinary Vegetable Institute at The Chef’s Garden Carrots and honey blend well together in this lovely soup that serves beautifully hot or cold.
The Bright Side Cocktail
The last of winter’s snows are melting, and the season’s first cold weather crops are being harvested from freshly thawed fields. Whether your favorite racehorse wins or loses this Derby Day, look on the bright side: Spring is here! A play on the traditional Mint...
Tomatoes in Garlic Confit
Prep: 30 minutes Cook: 30 minutes Servings: 4 Source: Culinary Vegetable Institute at The Chef's Garden This is a pantry staple worth having on hand. Make ahead and store refrigerated. Enjoy this on anything from bread service to homemade pizza. Consider using it in a...
Sautéed Swiss Chard with Garlic and Sesame
Swiss Chard comes to us every year. It's not a green we typically consider for standalone recipes but here's one we think you'll like in most home kitchens. The ingredient can be used raw, braised, or lightly sautéed. They taste like a cross between beets and spinach...
Seared Summer Squash
Prep Time: 15 minutes Cook Time: 10 minutes Servings: 4 Source: The Culinary Vegetable Institute at The Chef's Garden Scoring the squash before cooking them results in a beautiful presentation while the emulsion they are dressed in offers a vibrancy that has to be...
Blistered Wax Beans with Ponzu and Chili
Summer is the season of quick-cooking ingredients. Short sautés of delicate ingredients reign over the long and slow braises of the colder months. These wax beans come together in minutes and leave you satisfied and ready to make the most of the warmer season.
Toddy Bear Cocktail
Cold winter months almost always generate a yearning for a warming drink. As a child, it was hot water, with lemon and honey (and, according to grandmother, a whisper of whiskey if the throat was sore). Mulled cider with spiced rum never failed to bring on a warm,...
Arrowhead Cabbage Salad with Honey Mustard and Rye Crouton.
This salad is a house favorite at the Culinary Vegetable Institute. I was inspired to produce this salad the minute I saw we were growing it because of a restaurant in Nashville called Butcher and Bee. They served a tender salad of cabbage treated like a Caesar. We...
Beet Fritters with Beet Greens Yogurt
As you know, at The Chef’s Garden, we love beets! So, Chef Jamie is always creating new beet recipes and watching for ones that sound especially delicious on other sites—and we’ve found one! Bon Appétit has published Beet Fritters with Beet Greens Yogurt, where...
Carrot Top Pesto
Prep Time: 15 minutes Yield: 2 Cups pesto Source: Culinary Vegetable Institute at The Chef's Garden If you've picked up any fresh carrots at the farmers market you've probably received the tops as well. Don't forget, these are food! Commercially, carrots tops are...
Cranberry Relish with Hibiscus and Fennel
Servings: 4-8 Source: Culinary Vegetable Institute at The Chef's Garden There is simply no canned substitution for this sauce. Cranberry sauce tends to be polarizing at the Thanksgiving table. Some people like it, others do not. One thing any mouth can agree on is the...
Fall Squash with Apple Cider Reduction, Sage, and Thyme
Servings: 4-8 Source: Culinary Vegetable Institute at The Chef's Garden Our fall squash are tiny butternuts, buttercups, and koginuts. Each is perfect for serving one or two people and is a clean way to serve squash family-style for Thanksgiving. They pair beautifully...
Garlic Roasted Brussels Sprouts
Servings: 4-8 servings Source: Culinary Vegetable Institute at The Chef's Garden We’re grateful for the Brussels sprout boom that America's dining scene has been exposed to in the last decade. We grew these brussels for chefs in restaurants and they're as fresh as you...