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Pomme Purée
Servings: 8 12-oz portions Source: Culinary Vegetable Institute at The Chef's Garden There are almost as many varieties and variations of mashed potatoes as there are actual potatoes. Every family has it’s tried and true recipes, and often every individual within that...
Roasted Sweet Potatoes
Servings: 8 Small Sweet Potatoes Source: Culinary Vegetable Institute at The Chef's Garden Roasted Sweet Potatoes are one of life’s many pleasures. They are simple to prepare and can be made well in advance. Accompaniments or toppings can range fresh herbs, butter and...
Assorted Lettuces With Fall Colored Flowers
Servings: 8- 4-oz salads Source: Culinary Vegetable Institute at The Chef's Garden You haven't eaten lettuce until you've eaten ours. This lettuce is grown in our coveted soil in the fields. The lettuces are subject to wind and rain and temperatures high and low....
Turkey Gravy with Bouquet Garnish
Servings: 4-8 Source: Culinary Vegetable Institute at The Chef's Garden We often think of gravy as a point of American pride but It's actually the French who deserve our thanks on this day for this must-have-ingredient. Thank you France for giving us gravy on...
Charred Cabbage with Sauce Beurre Rouge
Servings: 4 Prep Time and Cook Time: 12 minutes Source: Culinary Vegetable Institute This dish is a house favorite at the Culinary Vegetable Institute and perfect for steak night. This is our cabbage on the pedestal. Quartered and very heavily charred on both sides,...
Old School Creamed Spinach
Servings: 4-6 Source: The Culinary Vegetable Institute at The Chef's Garden When I think of going to the steak house, I can't wait to get the creamed spinach. Then I’m typically sad when it arrives at the table. Turns out, its all about the spinach. Don't believe me?...
Mashed Potatoes
There are almost as many varieties and variations of mashed potatoes as there are actual potatoes. Every family has it’s tried and true recipes, and often every individual within that family has their own preferences. Some people like their potatoes fluffy, while...
Fried Kalettes with Pickled Carrots and Romaine Lettuce
These things are incredible! The center of the kalette stays firm and chewy while the outer leaves are glassy and crisp. The cornmeal really leans into the southern fried oyster vibes and the accompaniments only support this. It's like a po boy without the bun (though...
Lettuce Wraps
Lettuce is a fantastic vessel for other ingredients. In this recipe, it's almost treated like nori. Super simple and very versatile. If you want to add seafood or meat to this do it. Get creative. Consider different dressings. Here's a clean approach to root...
Pomme Rosti
Servings: 6 Slices Source: Culinary Vegetable Institute at The Chef's Garden Pomme Rosti Inhabits the world shared by hash browns, latkes, and other potato fritters. It is very simple to produce and once you get the hang out it, you will regularly be making it for...
Parsnip Fries
Servings: 2 - 4 (as a side) Source: Culinary Vegetable Institute at The Chef's Garden Move over Sweet Potato Fries! Parsnips want in on the action. Sweet, crispy and garlicky parsnip fries are claiming their spot on the stage! These can be approximated in the oven but...
Vegetable Ice Creams
Consider this basic ratio to turn flavorful vegetables into ice creams. Consider peas, sweet potatoes, carrots, beets, even steamed cauliflower, black garlic, salted plum. Churn to your manufacturers recommended setting. With egg substitutes and milk substitutes, this...
Vegetable Caramel
This is an easy recipe to adapt and to get behind. It's a general ratio to produce around 1 cup of caramel which is plenty. You'll notice the request for a large sauce pot. This is to prevent the caramel from boiling over as it reduces.
Pan Roasted Winter Radish
We don't often cook radishes but we should. Fall radishes seem like a great idea until you have a pound or two in the bottom of your refrigerator. We can really only shave and eat so many radishes. If you're like most people, a little goes a long way. Until now. If...
Squash Toasts
This vegetal alternative to avocado toast uses squash, any fall or winter variety that is your personal favorite, in place of the much-beloved avocado. We don’t have anything against avocados, but finding good ones, let alone in prime condition, can be tricky at...
Marinated Brussels Sprouts
This easy recipe comes together in minutes, can be made in advance, and is easily tailored to your liking. Omit or include ingredients as you desire. The basic proportions of Brussels sprouts, olive oil, and Italian dressing are the foundation upon which you can add...
Exotic Kale with Buttered Noodles
Because of their success in simplicity, buttered noodles have withstood the test of time. For some, they are a guilty pleasure, and for those who appreciate the dish and its variations unapologetically, buttered noodles are a no-nonsense comfort food that comes...
Juice Wraps
Here, we've taken the mother juice from Jeffrey Naples and turned it into a bar snack. A fruit and vegetable cocktail deserves a fruit and vegetable roll-up. To do this, you'll need a way to dehydrate. This can happen on a counter if the environment is dry enough, in...
Arugula Salad
This salad comes together faster than reading this recipe. It's a pure representation of early spring and all of the flavors to come.
Honey Glazed Carrots
Honey and carrots are a natural combination. We love this because we're deeply connected to the production of both.
Roast Skinless Potatoes
One of the simple pleasures in life. These bite-size potatoes, free from skin, literally give themselves to your teeth. They are super tender and super creamy and take in all the flavors of green garlic and green onion.
Glazed Beets
A sweetened reduced vinegar glaze is known as a gastrique. Gastriques are a great condiment to earthy beets. This recipe is made in two small pots. Or one if you make the beets ahead of time (which you should do). Source: Culinary Vegetable Institute at The Chef's...
Vegetable Stock
Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand, but it's good to have a roughly equal portion...
Pickled Crosnes
Consider incorporating crosnes into any pickles you might already be making. Alternatively, add supporting vegetable elements like onion, garlic cloves, and smaller pieces of carrot or beet to your batch of pickled crosnes. Any spices you would normally use in a...