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Recipes from the "Garden to Table" cooking series

Our new "Garden to Table" cooking classes in 2012 were a great success! Please enjoy the recipes below from each class

Around the World with Fresh Summer Herbs and Salads

Robison York State Herb Garden
Sunday, July 15
Chef Educator Carine Feist

MOROCCAN CHARMOULA BATATA

Charmoula is an extraordinary marinade for meat or fish, but also brings out the best in potatoes or eggplant. It has a bold flavor, which acan be varied by adding some tomato puree or tomato sauces as a reddish sauce for beans too.

 

 

 

1 bag Yukon Gold potatoes (mini’s or fingerlings – 2-3 lbs)
3 cloves garlic
½ cup cilantro
1 cup parsley
½-1 tsp cumin
½ - 1tsp paprika
2-3 tbsp lemon juice
1/3 cup extra-virgin olive oil
1-2 tsp salt and pepper to taste
A pinch of cayenne to taste
Optional: colorful addition of cherry tomatoes or steamed beans.

Steam or boil the potatoes until just cooked through. Meanwhile, make the dressing in a blender or food processor. Blend the garlic, paprika, cumin, parsley, cilantro, and cayenne and salt (both to taste).  Process until it has a paste-like consistency.  Then, using a fork, whisk in the lemon and olive oil until emulsified.  Pour dressing over the warm potatoes and serve room temperature or chilled.  Serves 8-12.

A Taste of History: Heirloom Vegetables

Pounder Heritage Vegetable Garden
Sunday, August 12
Chef Anthony Jordan, Taverna Banfi

 

SUN GOLD AND GREEN ZEBRA TOMATO BRUSCHETTA

8-12 ripe tomatoes, seeded and diced (reserve juice)
3 tbsp finely minced garlic
½ cup coarsely chopped fresh basil
¼ cup finely chopped fresh parsley
¼ cup chopped chives
1 tsp fresh lemon juice
2 tsp white balsamic vinegar
½ tbsp. extra-virgin olive oil
¼ tsp curshed red pepper flakes
2 loaves crusty bread, cut in ½ inch slices
6 cloves cut in half

Mix all ingredients except bread and garlic gloves.  Add salt and pepper to taste.  Set aside, unrefrigerated, 3 hours.  Heat oven to 350F.  Toast bread on a baking sheet.  Rub cut side of garlic on each slice; top with tomato mixture.

Exotic Flavors: Delicious International Foods

International Crop Garden
Sunday, September 23
Chef Samantha Buyskes, Simply Red Events and Cooking Classes

SWEET POTATO CURRY (Serves 6)

½ c. olive oil
6 cloves garlic
3 onions sliced ½ inch thick
3 T. fresh ginger, peeled and chopped

6 Sweet Potatoes, peeled and diced into 1inch cubes
4 tomatoes, diced large
2 tbsp ground cumin
2 tbsp ground coriander
4 cinnamon sticks
2 tbsp cardamom seeds
2 tbsp whole cloves
2 tbsp turmeric
2 tbsp chili powder
2 tbsp salt
4 tbsp sugar
8 c. water
1 bunch fresh cilantro, chopped

Place oil in large pot. Add garlic, onion and ginger and sauté until translucent. Add the sweet potatoes and tomatoes. Add all the spices, sugar and salt. Add water and simmer 1 hour.

Add cilantro at the last minute.