 RECIPE ONE Kale, Sea Salt, and Olive Oil Roasted Jerusalem Artichokes Chef Note: Recipe is for one serving; you can expand it for more. Ingredients: from The Chef's Garden provision box.
Other Ingredients for your shopping list.
Preparation Wash and season 2-3 Jerusalem Artichokes with Olive Oil and Sea Salt. Put the artichokes onto a baking tray and cook in a preheated 400°F oven for 15-20 minutes. When cooked, remove from oven and cut each artichoke in half. Wash the kale leaves and then pick the stems off. In an artisan bowl, toss the kale leaves with the roasted Jerusalem artichokes. Drizzle 1 teaspoon of aged Balsamic vinegar and 1 Tablespoon of Italian Extra Virgin Olive Oil on top. Serve immediately.  RECIPE TWO Arugula, Roasted Beets, and Micro Flowers Chef Note: Recipe is for one serving, but you can increase the amounts to your needs. Ingredients: from the Chef's Garden Provision Box
Ingredients: for your shopping list.
Preparation Arugula, Roasted Beets, and Micro Flowers Wash the beets and toss with Olive oil and Sea Salt. Place into a half hotel pan or similar baking dish. Add 4-6 ounces of orange juice to the pan and cover with aluminum foil. Bake in a preheated 375°F oven for 35-40 minutes. When beets are done peel them with a paper towel by gently rubbing the skin off while still hot to warm. On a plate slice and quarter the beets as you like, Place a handful of Arugula over the beets, and frame the plate with some of the micro flowers. Drizzle some Orange Agrumato or your favorite dressing over the dish. Serve immediately. Chef Note: The preparations may seem simple, but that’s because the intense flavors of these quality ingredients stand out and should be celebrated, not masked in any way!  RECIPE THREE Ricotta Filled Squash Blossoms Francese, with Pickled Petite Cucumbers Serves 4 Chef Note: Make pickled petite cumumber 1-2 days ahead. Ingredients: from the Chef's Garden Provision Box
Ingredients: for your shopping list
Preparation Petite Pickled Cucumbers (make 1-2 days in advance) In a glass bowl or pickle jar, combine the hot water, rice wine vinegar, red pepper flakes, Kosher salt, sugar, garlic cloves, lemon zest and juice and demi cukes. Refrigerate for 24 to 48 hours till cucumbers soften. Lemon Mint Vinaigrette In a blender add the Honey, Vinegar, Lemon zest and juice, and Dijon Mustard. On a high speed drizzle in the Blended Oil in a slow and steady stream until the dressing thickens and emulsifies. Add the water to thin to the perfect dressing consistency. Remove from blender and fold in chiffonade mint. Ricotta Filled Squash Blossoms Francese Mix the Parmesan, Ricotta, Salt and Pepper in a bowl and scoop into a piping bag. Cut a small opening in plastic piping bag and fill about 2 tablespoos of filling into the squash blossom.When complete place the squash blossoms in scrambled egg mixture. Heat a saute pan, add 1 ounce of olive oil and when translucent add the egg battered squash blossoms and saute for 1-2 minutes each side until egg is cooked. Remove to a paper towel. Assembly When all ingredients are ready, lay 2 squash blossoms onto each plate. Then add 2-3 pickled petite cucumbers in a triangle around blossoms. Cut the tips off the baby romaine and place a handful on the plate. Drizzle 1-2 teaspoons of lemon mint vinaigrette over the greens. Serve immediatly. Thankyou for supporting Farmer Lee Jones and the Chef's Garden during these challenging times. https://www.chefs-garden.com/products/swing-into-action
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