Feb 2017 – Vegetable Butcher, Cutting Veggies, Leprechauns, Recipes

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On the Cutting Edge

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Assorted Vegetables – Demonstrates Cutting Examples

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Vegetable Butcher – Eataly Chicago

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Who are Vegetable Butchers?

Vegetable Butchers are Changing the World of Produce

Jennifer Rubell – Cara Mangini – Amber Locke

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Vegetable Butcher – Eataly Chicago

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Dao Chanthabane –  Produce Manager …………..at Eataly – Chicago…….  ………….General Manager at Testa Produce, Inc.

Hear Dao Chanterbane Interview on Feb. 19th 2017 – GloriaGoodtaste Internet Podcast

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Vegetable Butcher – Eataly Chicago – Portions Fruits and Vegetables and Consults with Customer – Free of Charge

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Vegetable Butcher – Samples of “Ugli” Fruit for Customer Tour Participants at Eataly Chicago

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Cutting Methods for Fruits and Vegetables

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Rainbow Chard – Displayed in its individual parts Cut by Knife

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Rainbow Chard Salad

Six Reasons a Vegetable Butcher Loves Rainbow Chard 

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The New Trends:

COURGETTI NOODLES

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Equipment and Tools Make Cutting Easier

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Wavy Cut Turnips with Manual Blade Cutter

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Wavy Cut Carrots with Manual Blade Cutter

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Spiral Cutter with Zucchini Strands

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Spiral Cut Zucchini Ribbons

 

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Mandolinr Cut Watermelon Radishes

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Mandoline Sliced Pepper Strips

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Cutting Edge Recipes

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Vegetable Carpaccio

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Beetroot Carpaccio and Kohlrabi ‘n Radish Carpaccio

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Kohlrabi ‘n Radish Carpaccio

About the Recipe: The thin vegetable slices absorb the dressing and leave the vegetables full of flavor and tenderized. It makes one dressing to prepare two different veggie carpaccio dishes. The thin slices are addictive with their cool fresh taste and can be served as a starter or salad.

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Roasted Romanesco Veggie Steaks with Smoky Red Pepper Sauce

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Roasted Romanesco Veggie Steaks

About the Recipe: If you love cauliflower roasted in the oven, you will also enjoy roasting Romanesco.  It caramelizes and takes on a nutty, sweet flavor.  We serve it here as “steaks” but the florets can also be roasted and combined with your favorite grains.  We love to add a touch of grated Parmesan cheese and rosemary during the last minutes or roasting.

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“Wave Cut” Mixed  Italian Vegetable Salad

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“Wave Cut” Mixed Italian Vegetable Salad

About the Recipe: The thin vegetables slices releases the juices to flow to the surface allowing the dressing to flavor and tenderize the vegetables.  Using a mandolin slicer will help to produce even thin slices. I like to chill the salad for several hours before serving. Serve it with your favorite Italian dinner or pizza.

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Root Vegetable Tagine with Chermoula Sauce

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Root Vegetable Tagine with Chermoula Sauce

About the Recipe:  Here’s a great recipe to let the Vegetable Butcher help with chopping.  Layer those vegetables in the cast iron pan; spread with prepared Chermoula Sauce; cover and bake for 1 hour. It’s only about 5 minutes for the couscous and dinner is served.  The flavor of the vegetables is beyond wonderful.  Say hello to a delicious African dish.

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Caprese Courgetti “Pasta”

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Caprese Courgetti “Pasta”

About the Recipe:  Capture all the delicious flavor of Caprese Salad in this zucchini pasta that is tossed with fresh tomatoes, mozzarella and basil pesto.  Add a spicy touch with some crisp pepperoni.  The spiralizer makes it really easy to make the vegetable pasta. I found Ali Maffucci’s book “Inspiralized” very helpful, explaining how to spiralize many different vegetables and fruits.

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Italian Sausage ‘n Caramelized Tomato Tarte Tatin

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Italian Sausage ‘n Caramelized Tomato Tarte Tatin

About the Recipe: Fresh mini red and yellow tomatoes burst into warm, sweet summer flavor. Layer Italian sausage with basil flavored bread crumbs and top it with pepper jack cheese. Add a pastry top; bake it until golden.  With a quick flip, you will have an Italian layered tarte tatin. Delicious served with some drizzles of chunky Italian sauce.

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Succulent Holiday Brussels Sprouts

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Succulent Holiday Brussels Sprouts

About the Recipe:  Roasting the brussels sprouts creates crispy brown bits and edges that are delicious. The peanut butter dressing enhances the flavor of the sprouts, creating a rich and salty flavor. It is a tasty recipe to add to any dinner menu.

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Chicken ‘n Rice Congee Slow Cooker Style

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Chicken ‘n Rice Congee Slow Cooker Style

About the Recipe:  The recipe is easy to make in a slow cooker and the chicken stock and rice are seasoned simply with some ginger and onion, It can be used as a quick supper dish with a selection of various toppings.

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Chocolate Avocado Budino
(Rich Italian Chocolate Mousse Pudding)

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Chocolate Avocado Budino (Rich Italian Chocolate Mousse Pudding)(Rich Italian Pudding)

About the Recipe:  The pudding has a silky smooth consistency that is rich and full of that addictive chocolate flavor.  I loved the idea that I could use different flavors and create lots of easy desserts using this basic recipe. The cinnamon and touch of pepper gives this chocolate pudding a sweet and spicy flavor.

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Leprechaun’s Romanesco Hummus

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Leprechaun’s Romanesco Hummus

About the Recipe:  If you make Romanesco Steaks, you will have florets left over.  I combined these with some chickpeas to make a delicious hummus that would make any Leprechaun happy.  The light green hummus with crunchy crackers made a perfect appetizer with that shared afternoon glass of wine.

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Just for Fun

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Grand Monadnock Leprechaun 

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Grand Monadnock Leprechaun

Meet the Grand Monadnock Leprechauns……
Find out – How they became part of America
What they do on St. Patricks’s day!

White and Dark Chocolate CookiesInterview on Feb 19th, 2017 Podcast

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