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Written by Ann Shepphird
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Thursday, 08 April 2010 01:49 |
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 As its name suggests, The Veggie Grill is big on veggies. What’s not necessarily as evident is that EVERYTHING on the menu is plant based – even the “chillin’ chickin” (which looks and tastes like chicken) – and that it’s presented in the form of comfort food, from the homemade lemonade to the sweet potato fries (high in vitamin A!).
Since obviously we at GardenstoTables are big fans of using the plants we grow or get at the farmers’ market to their highest potential, we talked to Ray White, operating partner and “grillin’ guru” for The Veggie Grill, and he was kind enough to share the recipe for their very popular All Hail Kale. Those who’d like to experience The Veggie Grill will find four locations in Southern California – with more to open in the next few years. (Click "read more" for recipe.)
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Written by Ann Shepphird
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Sunday, 21 March 2010 15:37 |
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 I caught up recently with Craig Strong, executive chef at Studio restaurant at the Montage Laguna Beach, and asked if he had any recipes to share using the spring produce we might be seeing in our own gardens or at the farmers market -- and here's what he had to say:
One thing that I am working with is spring garlic. I made a “salsa verde.” I’m serving this with olive-oil poached halibut and spring vegetables like fava beans, morel mushrooms and pati pan squash.
Salsa Verde
6 spring garlic
2 cups picked parsley leaves
½ cup basil leaves
2 tbsp. capers
1 tbsp Dijon mustard
¼ cup olive oil
Blanch the garlic and herbs for 20 sec. in boiling salted water and cool in ice water. Squeeze out water and in blender puree all ingredients. |
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Written by Tasha Zemke
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Wednesday, 24 February 2010 18:45 |
 Oranges are a real treat each winter for Sicilians. Although the fruit does grow here on the Italian island of Pantelleria, my mother-in-law always looks forward to the annual visit from a vendor who hails from the southern Sicilian town of Sciacca. He arrives here via ship and drives his enormous truck around our narrow streets, stopping for whomever flags him down, until his shipment is gone. It doesn't take long. My mother-in-law buys a good six kilos from him and then uses the oranges in a salad each Sunday when we gather for a family lunch. There is something truly amazing about these oranges -- they aren't the famous Sicilian sanguinelli (blood oranges) but are some of the sweetest, best oranges I've ever tasted.
The salad, which I've come to refer to as the Pantescan Winter Salad, makes great use of good oranges; without good oranges, it is simply passable. It's as bright on the table as it is low fat (the dressing consists only of salt, pepper and olive oil) and, as the cut-up tomatoes and oranges make it a bit runny, you should have some crunchy bread on hand to sop up the remaining juices at the bottom of the salad bowl. (For recipe, click "read more").
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Written by Michael Costa
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Tuesday, 16 February 2010 21:24 |
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 If root vegetables were currency, I’d be a very rich man right now.
That’s because here in Chicago, it’s February. And when I receive my weekly CSA box this time of year, I’m acquiring loads of root vegetables: turnips, parsnips, onions, ginger, beets, potatoes, carrots, celery root, burdock root and more.
Even though I’ve received some items from local greenhouses recently, they’ve been limited so far to spring mix sprouts (a blend of red radish, snow pea and sunflower), rosemary sprigs, and watercress—delicious, but not exactly the bounty of July.
While it might seem easier to just throw my hands up and order a pizza, it’s definitely more satisfying to take those root vegetables and make a hearty pot of meatless goulash. Here’s a recipe my wife and I use when the root vegetables start to pile up. It’s a flexible dish that tastes great served over brown rice with a dollop of sour cream on top. (For recipe, click "Read more.")
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Written by Ann Shepphird
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Thursday, 28 January 2010 16:47 |
 The Sheraton Keauhou Bay Resort & Spa on the Big Island of Hawaii recently added a farmers market to its offerings. Each Wednesday from 8 a.m. to noon, the front lawn of the hotel is filled with stands featuring local fruit, vegetables, coffee, flowers and crafts. The market is an addition to the one held each Saturday morning at the Keauhou Shopping Center.
The resort’s executive chef, Eric Lelinski, is often found at the market, showing people how they can prepare some of the produce they’re purchasing and looking for items that will inspire the dishes served that night at the resort’s Kai restaurant.
Chef Lelinski was kind enough to share one of those recipes with us, a Big Island Hamakua Mushroom Risotto, which serves six and can be used to accompany steaks or seafood. (For recipe, click "read more").
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Recipes
