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.
Roasted Corn with Garlic & Cilantro
In a food processor, puree cilantro, garlic and oil.
Marinate overnight.
Roast corn in 350-degree oven for 20-25 minutes.
Serve warm.
Black Beans With Vine Tomatoes, Red Onions & Garlic-Cilantro Dressing
Cook beans in vegetable broth.
Cool. Set aside.
Cut tomatoes and sauté with red onion and garlic in oil. Add cilantro; let sit overnight.
Combine tomatoes with beans and serve.
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