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Garden to Table – It’s the Way to Go!
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It changes the way people think about food. We start focusing on how to grow, harvest, prepare, and care about what is being put on the family table. That fresh garden produce provides more diversity, better nutrition and outstanding flavor for those prepared meals. Remember there is no better love than sharing healthy food.
We decided this month to explore “Garden to Table” food and ideas that may be new to you and celebrate some new trendy chefs, that are developing flavor and creating some exciting meals you can enjoy.
Why is the “Garden to Table”the Way to Go?
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Easy and Trendy Recipes
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Greek Mini Meatloaves
Serve with salads, in sandwiches, or pair with pasta
About the Recipe: These delicious Greek flavored mini meatloaves are just the right size to serve with pasta, salad, or even in a sandwich. They are firm since they include both lamb and chicken, which makes them easy to slice in half for sandwiches. Baking them in a muffin pan makes preparation easy.
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Chicken Chili Noodle Soup
Two classic recipes are blended together for a delicious supper
About the Recipe: Did you ever think what would happen if you combined a chili and chicken noodle soup recipe? We did just that and it was so delicious. The heat from the peppers add a wonderful flavor to the broth, and those pappardelle noodles are such fun to slurp up as they cuddle up with a touch of cheddar cheese and sour cream. Give it a try!
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Roasted Cauliflower Melt Sandwiches
One of the most requested veggie sandwiches
About the Recipe: Roasted cauliflower, tart thin green apple slices, drizzles of sweet honey, melting golden cheese, and a touch of light curry mayonnaise are perfectly blended to create one of the most delicious and popular veggie sandwiches.
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Urban Harvest Garden Brunch at Arbor Restaurant
We located a Chicago restaurant, which sourced their menu from their urban garden space and served it in their amazing sky garden It allowed Chef Hollander to prepare the freshest seasonal food right from their own restaurant garden.
Interior Second Floor Entrance to Arbor Restaurant
There were raised beds, lots of heirloom tomato rows, veggies of all varieties, herbs, and fragrant flowers. Friendly honey bees buzzed overhead.
We were fortunate to enjoy a 3-course brunch menu by Chef Leonard Hollander and cocktails to match by Jennifer Knott. Graced by a California inspired brunch setting, we were served a buckwheat garden pesto ricotta Crepe, Tortilla Espanola with grilled back bacon, Thaan grilled sausage, shogun maitake, and grilled sourdough. The final course was my favorite, Sweet Mace Tapioca with passionfruit gelée, Moscato braised cherries, and bronze fennel flowers. The best part was it was all “Garden to Table” fresh.
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We were anxious to chat with Chef Leonard Hollander to discover how he created these tastes that surprised everyone in unexpected ways. Chef Hollander was the recipient of the 2016 Produce Excellence in Foodservice Award for the Fine Dining Category and was named one of Chicago’s best new restaurants by Chicago Magazine. We wanted to know more about this urban garden/farm and how he managed to serve the freshest foods in creative styles
➡ Chef Leonard Hollander Interview
Arbor is unique and meals are customized for each group of diners and unlike anything found in Chicago. Most of Chef Hollander’s recipes are creative and utilize all the parts of various plants, which inspire his imaginative new recipes. Fortunately, there are a few of his favorite recipes that customer’s always request like his grain bowl that he said is a regular on his menu.
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Arbor Grain Bowls
Powerhouse Healthy Supper
About the Recipe: Grain bowls can be varied with the type of grains, variety of vegetables, and the sauce or dressing that you enjoy. The soft eggs added a tasty delicious accent to the dish.
Do try making your own grain bowls for dinner. What a great way to serve a healthy supper!
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Trendy Recipes for those Fancy Dinners
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Harvested Honey Mustard Pork Tenderloin
Cook it on the grill or in the oven
About the Recipe: It’s time to use that fresh harvested honey to make pork tenderloins. They are lean cuts of meat and are perfect to serve for those elegant dinners. We love the citrus flavor with honey mustard and a faint flavor of rosemary. It’s simple to make but so stylish to serve.
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Banana Foster a’ la Quick ‘n Easy
Strips of banana pancakes drizzled with brown sugar pecan sauce
About the Recipe: This is a delightful recipe to serve since all the parts can be prepared ahead of time and then assembled in minutes. We love the banana pancakes since they are perfect to make with those over-ripe bananas. Ice cream, bananas, rum flavor, caramel sauce, and spicy pecans join together, honoring the classic Banana Foster dessert.
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Green City Market Lincoln Park Chicago
This is Chicago’s largest and year-round sustainable farmers market. It connects farmers and local producers directly to chefs and the greater Chicago community. It is here that you can find fresh produce and other edible products, but they also provide other services like Edible Education, Ask the Chef, Club Sprouts, Celebrity Chef Demonstration and Cooking Lessons and even Yoga. In addition, local fresh foods can be purchased using Illinois Link or SNAP Benefits. Just plan to visit them soon and enjoy the rainbow garden of fresh goodies that are available.
Chef Vinnie Knittel from Formento’s Restaurant at Chef Demo
We were certainly fortunate to enjoy a celebrity, Chef Vinnie Knittel from Formento’s Restaurant in Chicago, who demonstrated how to use those delicious tomatoes and fresh basil for an appetizer. His daughter, who will be starting school this year, was right at his side, showing everyone how easy it was to make carrots twirl and twist. How delightful it was to see his whole family working together!
Chef Knittel demonstrating the fine points of his salad recipe to Gloria Goodtaste.
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Chef Knittel’s Healthy Light Basil Pesto
For a vibrant color; add an ice cube to the food processor
Chef Vinnie Knittel said he loved using the fresh products from the Farmer’s Market and shared his recipe for a light basil pesto, that is perfect for anyone who has any allergies. How wonderful is that!
About the Recipe: Combining basil with some parsley leaves lightens and heightens the basil flavor. This recipe doesn’t use chopped nuts so it’s a perfect way to add pure herb flavor easily to soups, casseroles, or main dishes. Since it doesn’t use nuts and can even be made without the grated cheese, it is a recipe that can be used if someone in your family has allergies.
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Garden to Table Recipes:
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Italian Chicken Sausage Cassoulet
Updated hearty rustic one-pot supper that’s easy to make
About the Recipe: A hearty bean and meat stew that’s perfect for those cold autumn days. It combines classic vegetables and seasoning that create a rustic one-pot supper. Add the final crunchy croutons right before serving. The heavy Dutch Oven pot keeps the stew warm for serving.
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Green Garden Zucchini “Hummus”
A new way to use those zucchini veggies
About the Recipe: If you want to make some fresh-from-the-garden “hummus” dip, try making it with zucchini. It has a fresh garden flavor and perfect for a side dish or snack. Have fun and enjoy those fresh veggies in new creative ways!
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Autumn Harvest Fruit Crisp
Flavors of Fall blend into a September sweet treat
About the Recipe: The special joy of autumn comes with that first bite of a warm apple dessert, especially if it combines a bit of pears and cranberries. Add a dollop of chilled traditional Greek yogurt and drizzles of maple syrup. This is a wonderful way to welcome the Fall season.
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Spice ‘n Easy Autumn Scones
Bursting butter bits make them light and tender
About the Recipe: Warm scones make breakfast extra special. These pastries have a sweet crunch on the outside and are angel-tender inside. The bright citrus and cherry flavored cranberries are highlighted by sweet spicy cinnamon. What a wonderful way to say, “Good Morning!”
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Fudgesicle Pudding Pie
Don’t tell them it’s filled with healthy ingredients
About the Recipe: This pie is designed to be filled with healthy ingredients yet is refreshingly decadent. The creamy chilled chocolate filling has bits of dark chocolate and chopped pecans. It tastes almost just like a chilled fudgesicle. Garnish it with fresh sliced bananas or your favorite fruit.
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