"Secrets of Professional Vegan Cooking" with Edible Magazine
Here are three of the recipes she shared.
From the Garden: Peperonata Baked Eggs with Grilled Spelt Flatbreads
Traditionally served as a side, we decided to let peperonata take center stage by baking it with eggs and serving it with freshly grilled flatbreads. The result? A relaxed homestyle meal perfect for
From the Garden: Quinoa Pasta with Fresh Tomatoes, Garlic and Basil
Here, we gave it a slight spin by using nutritious (and gluten-free) quinoa pasta instead of the traditional white. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought
From the Garden: Filo Roll with Swiss Chard and Ricotta
Myriam Fieulleteau, NGI’s executive steward (and resident gardening guru), brought in these greens from her home garden and Chef Alex utilized them in this recipe.
From the Garden: Purslane Salad with Yellow Tomatoes and Red Onion
Many are still unfamiliar with this green matter, but it’s high time more of us started incorporating it into our meals. One fool-proof way to fall in love with purslane is in this refreshing salad
From the Garden: Garlic Scape Chinese Pancakes
Garlic scapes are the flower buds of the garlic plant, and they are milder and crunchier than the common garlic bulbs used for everyday cooking. Myriam Fieulleteau, NGI’s executive steward (and
From the Garden: Burrata Crostini with Strawberries, Honey and Balsamic Reduction
These crostini make a wonderful midday snack, or hors d'oeuvre for your next cocktail party. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought in these gorgeous