Natural Garden recipes from Grand Geneva
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Natural Garden recipes from Grand Geneva
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4163
Haricot Vert Salad
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2 ounces red onion, julienned
1132 Directions:
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3. Melt THE margarine IN a small saucepan until bubbling AND add flour. Blend THE flour AND margarine AND cook 1 minute stirring constantly.
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2. Combine onion, vinegar, oil AND oregano IN a large bowl. Season with salt AND pepper. Add green beans AND toss TO coat. Serve immediately.
5124 1. Preheat oven TO 400 degrees F. Place fish on a clean dry plate AND season with a dusting OF salt AND a few twists OF THE pepper mill.
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With mushrooms boasting a meaty texture AND intense earthy taste, you won¡¯t miss THE meat IN this complex AND flavorful soup.
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Vegan Mushroom Soup
144 Haricot vert is just a fancy French name FOR green bean. French green beans are certainly longer AND thinner than most American varieties, AND they exude a more complex flavor, but young,
thin American green beans are a fine substitute.
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1 teaspoon basil olive oil
277
1 tablespoon paprika
1319 Grand Geneva¡¯s Natural Vegetable
AND Herb Garden will provide fresh produce FOR the?resort's signature restaurants Ristorant¨¦ Brissago, Geneva ChopHouse AND THE Grand Cafe AND will BE THE first OF its kind IN Lake
Geneva.
2881
2 cups water or stock
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1 medium sweet onion, chopped
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2. Heat a medium-sized saut¨¦ pan over medium heat, add 1 tablespoon OF olive oil AND warm.
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6. Just before serving, stir IN THE lemon juice AND red wine. Garnish with a drizzle OF basil olive oil AND a few saut¨¦ed wild mushrooms.
8781 Ingredients:
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2. Add mushrooms, dill, paprika, caraway AND pepper AND saute FOR 5 minutes. Add soy sauce AND water or stock, cover AND simmer FOR 15 minutes.
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5. Drizzle with basil olive oil AND garnish with seasoned micro greens or greens OF your choice.
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5. Add THE mushroom mixture TO THE thickened soymilk. Cover AND simmer over very low heat FOR 15 minutes.
5190 Directions:
6579
1/2 teaspoon basil olive oil
2413
1 pinch oregano
4910
2 tablespoons olive oil, divided
4763
2 tablespoons red wine
7860 Ingredients:
8567 1/2 pound haricot verts, ends trimmed
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¡°Nothing beats THE taste OF fresh produce,¡± says executive chef Robert Fedorko. ¡°Grand Geneva can now facilitate THE farm-to-fork process in-house -- which is very exciting for
us. We are dramatically reducing our carbon footprint while improving THE quality OF our food AND THE experience OF our guests. It is truly a win-win FOR everyone.¡±
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2 tablespoons soy sauce
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1/8 teaspoon freshly ground black pepper
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1 cup soy milk
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1/2 teaspoon freshly ground dill weed
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Serves 6
7260 1 (8-ounce) halibut fillet
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Boldly flavored pesto AND sun-dried tomato tapenade take halibut TO unbelievably scrumptious heights. Halibut season is from March TO October, giving you many months OF delicious opportunity to
make this colorful dish with THE freshest fish available.
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Serves 1
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2 pounds wild mushrooms, whole
8033 Directions:
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6 ounces olive oil
38
4. Artfully spoon THE pesto sauce AND sun-dried tomato tapenade onto a serving plate. Remove THE fish from oven AND blot dry with a clean paper towel. Carefully place THE fish on THE plate on top
OF THE sauces.
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1 tablespoon pesto sauce
9315
Serves 8
4203
Kosher salt AND freshly ground black pepper
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Salt AND freshly ground black pepper TO taste
9462 1. Warm a medium soup pot over low heat. Heat THE oil IN THE pot AND add THE onions. Saut¨¦ until soft, 3 TO 4 minutes, being careful not TO brown.
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Mixed greens lightly tossed with vinaigrette
3522 Blending garden fresh produce with exquisite culinary skill, Wisconsin¡¯s Grand Geneva Resort & Spa is a delicious destination FOR THE growing number OF people seeking farm-to-fork foods at home and on vacation. THE green-certified resort broke ground this summer on its on-site Natural Vegetable AND Herb Garden, now IN THE midst OF THE first harvest. Excited about THE Natural Garden¡¯s success AND flavorful future, Grand Geneva¡¯s executive chef Robert Fedorko shares three OF his signature garden fresh recipes.
Natural Garden recipes from Chef Robert Fedorko OF Grand Geneva
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2 tablespoons sun-dried tomato tapenade
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Saut¨¦ed Alaskan Halibut
8715 1 tablespoon olive oil
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2 teaspoons lemon juice
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4 ounces balsamic vinegar
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2 tablespoons butter
6833
2 tablespoons margarine
8995 Ingredients:
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3. Carefully add?halibut TO THE pan AND sear FOR 2 TO 3 minutes on each side until golden brown. Transfer fish?to a shallow baking dish AND place IN THE oven FOR 5 TO 6 minutes or until
desired doneness is reached.
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(Click TO learn more about this tasty eco-friendly endeavor)
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3 tablespoons all purpose flour
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1 pound button mushrooms
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4. Slowly whisk IN THE soymilk AND stir until smooth. Simmer over low heat, stirring constantly, until slightly thickened.
1426 1. Blanch green beans IN salted boiling water. Refresh IN a bowl OF salted ice water. Remove from water AND pat dry.
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1 freshly ground teaspoon caraway seeds
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Grand Geneva¡¯s Natural Vegetable
AND Herb Garden will provide fresh produce FOR the?resort's signature restaurants Ristorant¨¦ Brissago, Geneva ChopHouse AND THE Grand Cafe AND will BE THE first OF its kind IN Lake
Geneva.
2881