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Chilled Lettuce Cups and a Crab & Avocado Tower from the Boulders Resort Print E-mail
Written by Chef Gregory Wiener   

Here are two great salad recipes utilizing some of the ingredients grown in the Boulders organic garden.

Boulders  Crab and Avocado saladCrab & Avocado Tower

Serves 4

Ingredients:
12 oz  crabmeat, picked over
4 slices smoked salmon
1 avocado, finely diced
1/2 cup sour cream, light
1 tbl chopped fresh chives
4 tsp caviar
Juice of one lemon
Salt and pepper

Sauce:
1 clove garlic, chopped            
1 shallot, chopped            
1 avocado                
1 serrano chile                
Handful spinach leaves            
2 tbl cilantro
2 mint leaves
1 cup chicken stock
juice of one lime
salt and pepper

Directions:
Sauté garlic and shallots until softened. Place all ingredients in blender. Process until smooth. Season to taste & fill a squeeze bottle to plate.  

Combine crab, sour cream and chives. Season to taste. Place a 3 oz crab meat mixture in  the bottom of a ring mold. Top with a slice of smoked salmon and press down firmly. Top with the diced avocado that has been acidulated with the juice of one lemon. Garnish with caviar and cilantro leaves. Squeeze avocado sauce around plate.      

Chilled Lettuce Cups with Pink Grapefruit and Avocado Salsa

Ginger Ponzu
1/2 cup soy sauce
1 teaspoon pink grapefruit juice
1 tablespoon minced ginger
Bring soy sauce and grapefruit juice to a boil.
Remove from heat and add ginger.
Place in refrigerator to cool.

Pink Grapefruit & Avocado Salsa
1/2 medium avocado (small dice)
1/2 small pink grapefruit segments (small dice)
1 tablespoon minced red onion
1 teaspoon agave nectar
1 teaspoon chopped cilantro
salt and pepper to taste
Toss ingredients in a glass bowl and place in refrigerator to chill, about 1/2 hour.

Lettuce Cups
3 butter lettuce Leafs (or any other type of lettuce, romaine or iceburg)
1/2 cup shredded carrots
1/2 cup shredded jicama
4 oz cooked shrimp ( large dice )
Divide carrots and jicama among 3 lettuce leafs.
Add diced shrimp and top with salsa.
Serve with 2 tablespoons of ponzu.
 
The Veggie Grill Suggests We "All Hail Kale" Print E-mail
Written by Ann Shepphird   

All Hail Kale from Veggie GrillAs 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.)

Read more...
 
Ahi Three Ways Print E-mail
Written by Ann Shepphird   

Say you've happened upon (or, okay, purchased) a great piece of ahi tuna and are looking for ways to use it in a dish with some of the herbs and vegetables from your garden. Look no further. Here are three great recipes from restaurants at the Ritz-Carlton, Kapalua -- Grilled Ahi Tostada from The Beach House, Ahi Cobb Salad from the Alaloa Lounge and Tuna Tataki Salad from Kai Sushi -- courtesy of Executive Sous Chef Marc McDowell. And, yes, I have tried -- and can vouch for -- them all.

Note: The salad portions are for one while the dressing sizes are as indicated so adjust as necessary.

Tuna Tataki Salad from Kai SushiTuna Tataki
4 ounces tuna, seared
2 ounce daikon, julienne
.5 ounce maui onion, thin sliced
.5 ounce wakame sea weed
.5 ounce ogo Hawaiian sea weed
2 ounce ponzu sauce
.5 ounce tobiko (orange)
1 ounce garlic aioli (recipe below)

Garlic Aioli
(yields 12)
10 oz mayonnaise
.2 oz garlic
.1 oz white pepper ground
2 oz sake
.5 o soy sauce yamasa

Grate garlic fine. Mix all ingredients well. (Click "read more" for other two recipes.)

Read more...
 
Corn and Lemongrass Veloute from the Ritz-Carlton, Kapalua Print E-mail
Written by Executive Sous Chef Marc McDowell   

Chef Marc McDowellIngredients

½ onion, small dice
1 ½ celery stalks, small dice
1 ½ lemongrass talks, chopped
¼ jalapeno, seeded and chopped
4 ½ ears cut-corn from large ears
1 cup coconut milk
7 cups chicken stock
1 cup heavy cream
1/3 cup cilantro
3 kaffir lime leaves
.5 tsp. salt
.25 tsp fresh white pepper

Procedures
Gently sweat first five vegetables for 45 minutes with the chicken stock.
Add the heavy cream and coconut milk and slowly simmer for 20 minutes.
Add cilantro and lime leaf and blend until smooth.
Season with salt and white pepper to taste.
Pass through china cap then chinoise for extremely smooth veloute. If you prefer not as smooth with a little more texture, then don’t drain completely.

 
Kapalua Garden Salad and Citrus Vinaigrette Print E-mail
Written by Executive Sous Chef Marc McDowell   

Veggies from Ritz-Carlton, KapaluaCreated from vegetables and fruits grown in the kitchen gardens at the Ritz-Carlton, Kapalua, this salad is simple but very flavorful -- as is the citrus vinaigrette that comes with it. Feel free to add Dijon mustard to take the dressing to another level.

Ingredients
Serves 2

1 Quart Baby Greens Mix
6 each Belgium endive spears
2 Tbl. Carrots, Julienne
2 Tbl. Red Bell pepper, Julienne
2 Tbl. Red Torpido onions, Julienne
6 each Pineapple, sliced paper thin on plate
6 each Yellow grape tomatoes, halved
1 Tbl. Jicama, julienne
1/2 orange Orange segments
10 each Lime basil Leaves, Torn
1/2 tsp. Lemongrass, Fine Chopped
1/2 each Kaffir Lime Leaf, Fine Chopped
3 Tbl. Tropical Citrus Dressing
To taste Salt and fresh ground Black Pepper
2 Tbl Optional: Wonton wrapper, julienne and fried
6 each Optional:  Sautéed Citrus Prawns

Method

Slice 3 paper thin pieces of peeled pineapple and place in a circle on a plate. Place the Belgium Endive spears in the center pointing out and the 3 orange segments in between the endive. Toss the remaining ingredients except wontons in a bowl with enough dressing just to coat ingredients, check seasoning and place a small amount in center of plate. Garnish with prawns and fried wonton shreds. (Click "read more" for dressing recipe.)

Read more...
 
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