Tag Archives: recipes

Café Recipes: Atlanta Botanical Garden

One of the best reasons to visit botanical gardens in the summer is the wonderful chef demos.

At the Atlanta Botanical Garden, Garden Chef Demos take place in the Edible Garden Outdoor Kitchen on Saturdays and Sundays, May through October, at noon, 1 p.m. and 2 p.m. Here are a few recipes from the chefs. Enjoy!

walnut-caprese_0Walnut Pesto Caprese with French Bread

  • 8 oz fresh basil leaves
  • 4 oz arugula
  • 1 clove garlic
  • 1/4 cup walnuts, toasted
  • 2 T lemon juice
  • 1/4 c parmesan cheese
  • 1/4 c olive oil
  • Tomato slices
  • Fresh mozzarella
  • French bread, sliced & toasted
  • Kosher salt & black pepper, to taste
  • Lemon zest, to garnish

In a blender or food processor, combine the basil, arugula, garlic, walnuts, lemon juice, parmesan cheese and olive oil. Blend on high until smooth and season with salt and pepper to taste. Spread the pesto on one side of French bread slices. Top with a tomato slice and a slice of mozzarella. Garnish with the lemon zest.

Recipe by Garden Chef Christina Curry

fennel-farro-salad_0Fennel & Farro Salad

  • 1 cup farro, uncooked
  • 3 cups water
  • 1 T olive oil
  • 1 bulb fennel, trimmed and sliced on the bias
  • 1 red or yellow bell pepper, seeded & sliced thin
  • 2 T extra virgin olive oil
  • 1 T white balsamic vinegar
  • Sea salt & fresh cracked pepper, to taste

Bring 1 cup farro and 3 cups water to a boil and cook until just tender, about 20 minutes. Drain farro in a colander and transfer to large mixing bowl.

In large sauté pan, heat olive oil on medium high heat. Add sliced fennel and sliced bell pepper and sauté for about 3 minutes or until softened. Add cooked fennel and peppers to farro and gently toss. In separate mixing bowl, whisk together extra virgin olive oil, white balsamic vinegar, sea salt and fresh cracked pepper to taste. Drizzle vinaigrette over farro and toss to serve.

Tip: Add crumbled goat cheese and fresh herbs from the garden for added pizazz!

Recipe by Garden Chef Megan M

Berry Short Cake with Whipped Cream

  • 1 cup fresh strawberries, quartered
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1/2 cup sugar
  • 1 T orange zest
  • 1 T lemon zest
  • 2 T mint, chopped
  • 1 vanilla bean
  • 3/4 c heavy cream
  • 1/2 cup vanilla Greek yogurt
  • 6 slices of pound cake

In a bowl, combine the strawberries, blueberries, raspberries, 1/4 cup sugar, orange zest and lemon zest. Toss together gently and add the fresh mint and vanilla. In a separate bowl, add the heavy cream and remaining sugar. Using a whisk, whip until the cream becomes light. Gently fold in the Greek yogurt. To serve, place the cake on a plate or in a bowl, add the berries and top with the whipped cream.

Recipe by Garden Chef Christina Curry

Café Recipes: Chicago Botanical Garden

Marc Bernard, Big Bowl 2012sep01_9773-MThe Chicago Botanical Garden’s Garden Café shares some recipes just in time for summer picnics.

Dilled Potato Salad

1/2 cup mayonnaise

6 tablespoons distilled white vinegar

3 green onions, minced

4 tablespoons chopped fresh dill

1/4 cup buttermilk

1/2 teaspoon salt

2 medium zucchini (about 10 ounces), trimmed and sliced into very thin rounds

2 1/4 pounds small white potatoes, peeled and sliced into generous 1/4-inch thick rounds

5 peeled hard-boiled eggs, 4 sliced and 1 grated

1 cup thinly sliced celery

 

Combine mayonnaise, 2 tablespoons vinegar, green onions, 3 tablespoons dill and buttermilk in small bowl; whisk to blend. Season with salt and pepper. Cover and chill at least 1 hour or up to 1 day.

Combine remaining 4 tablespoons vinegar,1 tablespoon dill and 1/2 teaspoon salt in medium bowl; mix in zucchini. Let stand at least 1 hour and up to 3 hours at room temperature, tossing occasionally.

Drain thoroughly.

Steam potatoes until just tender, about 12 minutes. Cool to just warm, about 10 minutes. Transfer to large bowl. Add sliced eggs, celery and zucchini.

Mix in dressing. Season with salt and pepper.

Sprinkle with grated egg. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)

Serves 6.

 

Green Bean and Cherry Tomato Salad with Herb Dressing

1 1/2 pounds slender green beans, trimmed, cut into 2-inch pieces

3/4 cup chopped seeded tomatoes

1/3 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

2 garlic cloves, minced

1 teaspoon dried oregano

1/4 cup chopped fresh
Italian parsley

1 cup halved cherry tomatoes

Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl.

Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes.

Makes 8 servings.