The Art of the Vegetable

Photography by Libby Volgyes


No longer cast to the side, vegetables have become the stars of the healthiest, most colorful plates.


Roasted Vegetables with Garlic Mousse Faro

Recipe by Chef Joe Ferro, Table 26

  • Tri-colored cauliflower (use white if not available)
  • Tri-colored carrots (use orange if not available)
  • Chinese long beans
  • Baby heirloom tomatoes
  • Rosemary
  • Thyme
  • Chives
  • Italian parsley
  • Olive oil
  • Heavy whipping cream
  • Garlic cloves
  • Farro grains
  • Sea salt
  • Pepper

Garlic Mousse Farro

Confit garlic by simmering cloves of garlic in olive oil until they easily mash with a fork, cool garlic in oil until chilled. Combine heavy whipping cream with garlic one tablespoon of oil (reserve remaining oil for roasting vegetables). Whip with a hand whisk until cream reaches stiff peaks. Combine water and farro (2:1) in tall pot with sea salt, bring to a boil, then cover and simmer until farro is tooth tender. Drain excess water. Gently fold whipped garlic mouse into warm farro, seasoning with salt and pepper.

Giardinara Vegetables
Prepare vegetables by thoroughly washing with clean cold water, cutting cauliflower into florets, long beans into 3” batons, and tournée carrots. Keep tomatoes whole. Fine chop rosemary, thyme, Italian parsley, and chives for herb mix. Roast cauliflower, carrots, long beans, and baby heirloom tomatoes, in olive oil, sea salt, pepper, and herb mix until tender in a 350-degree oven. Keep tomatoes separate from cauliflower, beans and carrots when roasting.


Namaste Raw Salad (serves 4 people)

Recipe by Chef James Pruitt, Farmer’s Table

  • 3 cups shredded green cabbage
  • 1/2 cup shredded red cabbage
  • 1/4 cup shredded carrots
  • 3/4 cup chopped broccoli
  • 1/2 cup diced organic red peppers
  • 3 tablespoons diced red onion
  • 1/4 cup diced organic cucumbers
  • 1/2 cup organic sprouted beans
  • 3 tablespoons toasted sunflower seeds
  • 1/4 cup sunflower sprouts
  • 6 oz. curry vinaigrette

In a large mixing bowl, toss cabbages, carrots, broccoli, peppers and onions together. Evenly coat with dressing. Place in individual bowls. Top with sprouted beans and sunflower sprouts.


Continued on page 2.

Indian Street Corn (makes six servings)

Recipe by Chef Eric Baker, Max’s Harvest

Naan Bread

  • 3 cups flour
  • 1/8 oz. dry yeast
  • 2½ cups warm water
  • 1 egg
  • 1 teaspoon sugar
  • 1 tablespoon salt
  • ¼ pound butter

Pickled Lime

  • 8 ea. limes
  • 2 tablespoons curry powder
  • 1 tablespoon kosher salt
  • ½ cup water
  • ¾ cup brown sugar
  • ½ cup white vinegar


  • 6 ea. corn
  • 1 cup Greek yogurt
  • ¼ cup tandoori masala
  • 1½ cups Indian paneer (Indian cheese curds)
  • ¼ cup lime juice
  • 2 bunches cilantro
  • Salt and pepper to taste


Naan Bread
In a bowl, add the warm water to the yeast and let sit. Add in the flour, egg, sugar and salt and work into dough. Let sit covered in a warm place until it doubles in size. Divide the dough into 1 oz. balls and, with a rolling pin, flatten to a ¼ inch thickness. In a nonstick pan, add a small amount of butter and cook the flattened out rounds on medium heat until browned on both sides.


Pickled Lime
Slice the limes into rounds about a quarter inch thick. In a saucepot, combine the curry powder, sugar, salt, water and vinegar. Bring to a simmer and add the lime slices. Continue at a simmer for 30 seconds and remove from heat. Allow the limes to cool at room temperature. Remove limes from liquid and cut into triangular 1/4s.


On a grill, lightly char the corn and set aside. In a blender. mix the Greek yogurt, 1 cup of the paneer and lime juice. Blend until mixture is smooth. Add salt and pepper to taste.


On each ear of corn, spread the tandoori yogurt mixture evenly and place into a 350 degree oven for about 10 minutes. Remove from the oven and place each ear onto a warmed piece of naan bread. Using a microplane, grate the remaining paneer over top of the corn and garnish with the pickled lime and sprigs of cilantro.

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