Summer GTC Recipes for Salad, Corn & Black Bean Dishes

By popular request, here are the recipes the GTC Team served up at our summer harvest celebration.  Arugula, Kale & Spinach Salad with Shredded Carrots and a Chervil Vinaigrette Tear leafy greens into bite-sized pieces. Set aside. Combine garlic, chervil, garlic, salt and pepper in a food processor. Add apple cider vinegar.  Adjust to taste.

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