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Valentine’s Day Dinner for Two from The Chefs Garden
Farmer Lee Jones from The Chefs Garden says our team “…focused on our two core passions: farm-fresh vegetables and building and cherishing relationships. So, we wanted to create an offering that allows people to embrace both.”
- Exploration of the senses
- Chef-led four course meal
- Experience celebrating simple flavors and plant forward dining
- At the end of the event, a beautiful four-course meal to share with your special someone
Spinach Salad with Warm Beet Vinaigrette and Shaved Watermelon Radishes
About the Recipe: Easy does it! Beautiful to serve! Healthy on a plate! This chef inspired salad has it all. Do try to locate the rainbow radishes and soak them in cold water to give them little curve edges. The fermented salad dressing provides a creamy tart taste to the natural sweet spinach leaves.
Ingredients;
- The Chef’s Garden Home Mixed Spinach
- Egyptian Star Flowers
- Watermelon Radishes
- Fermented Beet Vinaigrette from Cleveland Kitchen
pdf for Copy of Recipe – Spinach Salad with Warm Beet Vinaigrette and Shaved Watermelon Radishes
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Jerusalem Artichoke Bisque with Micro Greens
- 1 pound sunchokes (also known as Jerusalem artichokes)
- 1 envelope micro sunflower sprouts
pdf for Copy of Recipe – Jerusalem Artichoke Bisque with Micro Greens
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Vegetable Lasagna for Two
Ingredients:
- Taleggio or semisoft cheese
- Sweet Potatoes – one white, one golden
- young round shaped round carrots
pdf for Copy of Recipe – Vegetable Lasagna for Two
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Beet Chocolate Spoon Cake
About the Recipe: You would never guess that beets were the moisture producing ingredient in this dessert. It is a very rich, densely chocolate, soft-centered cake-like dessert. It would be delightful topped with whipped cream or a fruit flavored preserve or jelly. It was very filling so I felt that it could be used to make 4 smaller desserts.
pdf for Copy of Recipe – Beet Chocolate Spoon Cake
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