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Chicken and Goat Cheese Desert Flatbread from Frank and Albert's at the Arizona Biltmore Print E-mail
Written by Chef Conor Favre   

Looking for a new way to show off seasonal fruits and vegetables (in something other than a salad)? How about using them to top off a yummy (yes, I tried it) flatbread. Here's a great recipe from the Chef de Cuisine Conor Favre at the new Frank & Albert's restaurant at the Arizona Biltmore. The restaurant was named after the resort's two great architects, Frank Lloyd Wright and Albert Chase MacArthur, and focuses on using seasonal, indigenous and (wherever possible) organic ingredients from local sources.

Chicken and Goat Cheese Desert Flatbread

Biltmore flatbreadServes 1
1 Flatbread
½ cup Onion Marmalade (see recipe below)
½ cup Goat Cheese (broken in pieces)
½ cup Chicken, shredded
3 Mission Figs, diced (fresh or dry)
¼ cup Watercress
6 Mandarin Orange segments
2 Tablespoons Olive Oil
Salt and Pepper to taste

Onion Marmalade
Enough marmalade for 4 flatbreads
3 onions, diced
¾ cup Port Wine
½ cup Grenadine
1/3 cup Red Wine Vinegar
½ cup sugar

Directions:
Prepare the onion marmalade first.  Saute onions on low heat; add all next three liquid ingredients and cook on medium heat for approximately 30 minutes until liquid almost completely reduced. Add sugar and stir until dissolved. Remove pan from heat and cool to room temperature.
Preheat oven to 400 degrees.
Smother flatbread with onion marmalade and place chicken and goat cheese on top.
In a bowl, toss watercress, oranges and figs with olive oil and salt and pepper.  Set bowl aside.
Place flatbread in oven and bake for 3 to 4 minutes.  Top off with the watercress mixture, cut in small squares and serve.

 
Predator Ridge's Peach Barbecue Sauce Print E-mail
Written by Janice Stephens, Pastry Chef   

Predator RidgeLocated on 1,200 acres in the Okanagan Valley of British Columbia, Predator Ridge (left) is blessed with a spectacular location – and, in Janice Stephens, a pastry chef who knows how to make the most of the orchards surrounding the property. Here is her recipe (and tips) for preserving peaches in a barbecue sauce sure to come in handy as we head into the summer months.

First select peaches that are at their best. A ripe peach should separate easily from the twigs. The skin of yellow flesh varieties ripen to an orange tint and white flesh varieties change from pale yellow green to a yellow white. The fruit will always be best if allowed to fully ripen on the tree.

Sterilize jars and lids in the dishwasher if it has a sterilize cycle or submerge the jars and lids in a large pot of water and bring to a boil. (For recipe, click "read more.")

Read more...
 
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...
 
A New Use for Spring Garlic (and more!) from the Montage Laguna Beach Print E-mail
Written by Ann Shepphird   

Montage halibutI 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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