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Shaved Asparagus Tartine Toast
Prep Time: 30 minutes Cook Time: 15 minutes Servings: 4 servings Source: The Culinary Vegetable Institute at The Chef's Garden The simplicity of this recipe betrays the comfort it can bring. If the dressing seems daunting or cumbersome, you can easily substitute it...
Squash Blossom Quesadilla
Servings: 3 Quesadillas Source: The Culinary Vegetable Institute at The Chef's Garden This recipe is about as simple as cooking can be. The simple vegetal addition of a squash blossom works wonders to add complexity and nuance to a quesadilla without the heaviness of...
Summer Vegetable Tian Recipe
Our gardens are overflowing with late summer produce! This wonderful stew of eggplant, zucchini, peppers, and tomatoes will use up your excess vegetables in one pot, making enough to enjoy with a crowd and still have leftovers!
Smoked Carrot Dip
Servings: About 1 ½ cups Source: The Culinary Vegetable Institute Everything is optional. Keep these ratios somewhat intact and you’ll end up with a dippable texture. If you don’t have carrots, consider beets. If you don’t have almonds, consider peanuts or any nuts....
Seared Brussels Sprout Hash
Servings: 4 Source: Culinary Vegetable Institute Believe it or not, brussels sprouts are highly seasonal (despite what the restaurants menu down the street suggests). They start to pop up in the fall but really excel around the first frost. The tiny cabbages become...
Roast Squash with Curried Lentils and Rice
Servings: About 4 Qts of Curry Source: The Culinary Vegetable Institute In this recipe, complex flavors arise from only a few ingredients. Pre-mixed spice blends are the secret to developing depth in a short amount of time. We used vadouvan curry powder in our batch...
Fermented Winter Radish
Servings: 1 pint Source: Culinary Vegetable Institute This is an easy and delicious outlet for radishes. We see this as a way to extend the seasons of specific ingredients, and we don't stop with radishes. This is a basic formula for lacto-fermentation. Just like...
Fall Squash Soup
The squash itself is really versatile. Most purees and soups that use fresh squash should be exposed to some degree of caramelization and evaporation. It's really an effort to concentrate flavor. Always be careful when blending hot liquids. This recipe can be easily...
Smashed Jerusalem Artichokes
This method is adapted from chef Gavin Kaysen. In the Small Farm Big Heart Provision Packs we offered, he precooked, smashed and fried small potatoes. The surface area created in this technique makes for an extremely addictive crispy bits with a soft creamy interior....
Dario’s Focaccia Baking Mix
Of all the memorable loaves of bread that have come from the CVI Kitchen, no other has been so widely beloved as Dario's Focaccia. It is a gratifying marriage of crispy crust, chewy crumb, and incredible aroma. Loaves are easy to produce and even easier to consume....
Baked Potato Ice Cream Sundae
Servings: 8 servings, 1 scoop Calories: 328 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...
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...
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...
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...
Strawberry Gazpacho
For a twist on the Spanish classic chilled vegetable soup gazpacho, try this strawberry version.
Minty Green Smoothie
Servings: 1-2 Prep Time: 15 minutes Cook Time: 5 minutes By using greens to make a smoothie, juice fiber remains in the smoothie, and the cashew cream provides fat and fiber, all of which help to balance blood sugar. Chlorophyll, as well as vitamins A, E, and...
Palak Paneer
When we think of Spring, we think of the vibrant green of spinach. Dr. Amy Sapola makes this dish, Palak Paneer, with a blend of spices and golden brown Paneer.
Root Vegetable Slice Sandwich
A whole new way to enjoy vegetables! Our Root Vegetable Slices are a chef inspired, flavorful, nourishing alternative to deli meats and are 100% root vegetables! Versatile, plant-based, and ready for your favorite application. Quality flavors from the fields of The...
Layered Herb Biscuits
Layered herb biscuits from the kitchen of the Culinary Vegetable Institute are a culinary delight that combines the comforting essence of a classic biscuit with the vibrant flavors of fresh herbs. Each bite reveals layers of flaky, buttery goodness infused with the...
Harissa Roasted Parsnips and Carrots
Servings 4 Prep Time 15 minutes Cook Time 45 minutes Parsnips and carrots become sweet and soft when roasted, and harissa’s warm spices balance their sweetness beautifully. The dish is best when the spices are freshly ground — you can use a spice grinder, but...
Vegan Spinach Artichoke Dip
Servings 8 Prep Time 25 minutes Cook Time 30 minutes This Vegan Spinach Artichoke Dip is replaced with Jerusalem Artichokes and is dairy free. It is a healthy alternative to the original and tastes just as good!
Quick Pickled Radish
If you're looking for a tasty way to enjoy radishes, Quick Pickled Radishes will hit the spot! The best part about this recipe is that it's ready to serve in hours--super easy to make and fun to experiment with. Try them with different kinds of vinegar and spice...
Rhubarb Spinach Salad
Enjoy the blend of flavors and textures in a Rhubarb Spinach Salad. This dish combines the tartness of rhubarb with the earthy richness of spinach. The crisp spinach leaves and the slightly sour rhubarb create a delicious and unique taste experience, enhanced by other...
Strawberry Rhubarb Jam
A marriage of sweet strawberries, tangy rhubarb, and the nutritional powerhouse that is chia seeds, this jam encapsulates both the essence of timeless homemade preserves and the innovative incorporation of nutrient-dense ingredients.