You can taste the freshness of our "Garden to the Plate" fare from Season's Restaurant's sample Organic Garden Tour Lunch recipes listed below. Enjoy!

One of Our Organic Garden Tour Lunch Ingredients & Recipes

Baby Field Green & Edible Flower Salad with Imported Extra Virgin Olive Oil, Fresh Lemon Juice, Sea Salt & Freshly Cracked Black Pepper

Cornmeal Dusted Salmon Filet, Warm Yukon Gold Potato & Garden Green Salad, Champagne Braised Rainbow Chard, Caramelized Local Radishes, Sorrel-Orange Compound Butter & a Chive Oil

Orange Crème Brûlee

Salad:
Baby Lettuces .75#
Fresh Mint 1 sprig
Fresh Flat Leaf Parley 3 sprigs
Fresh Basil 1 sprig
Edible Flowers Petals .5 cup
Extra Virgin Olive Oil 4 Tbl
Lemon, Juiced 1 each
Sea Salt/Cracked Pepper to taste

Procedure:

1. Pick, wash & spin lettuces & herbs.
2. Combine with picked flower petals
   Toss with EVOO, lemon juice, S&P

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Salmon:
Salmon Filet (4-5 oz.) 4
Cornmeal .5 cup
Fresh Chive, Sliced 1 Tbl
Fresh Parsley, Chopped 1 Tbl
S&P to taste
Oil 1 Tbl

Procedure:

1. Combine cornmeal, chive & parsley
2. Season both sides oft the salmon filet with S&P
3. Dredge salmon in cornmeal
4. Preheat sauté pan to medium high, add oil to heat, then sauté salmon on both side to desired tenderness

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Potato Salad:
Yukon Gold Potatoes, Medium diced 3 each
Shallot, brunoise 1.5 Tbl
Scallion, sliced 1 Tbl
Purple Mustard Greens, chiffonade .5 cup
Tat Soi 1 handful
Sweet Red Pepper, julienne 1 cup
White Balsamic Vinegar .5 cup
Extra Virgin Olive Oil .25 cup
S&P to taste

Procedure:

1. Poach/ Steam Yukon Gold Potatoes 10 minutes, till done
2. Combine ALL ingredients while potatoes are still warm

Rainbow Chard
Rainbow Chard, Washed & Sliced 1#
Butter 2 oz
Garlic, Minced 1 oz
Champagne Vinegar 2 oz
Chablis 1 oz
S&P to taste

Procedure:

1. Pick, wash, spin & chop greens.
2. Heat large sauté pan, add 1 oz butter & garlic. Cook till garlic starts to brown
3. Add greens. Sauté 2 minutes
4. Add champagne vinegar & Chablis, braise till greens are tender
5. Season with S&P

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Radishes:
Radishes, trimmed & washed .5#
Clarified Butter 1 oz
Fresh Thyme, minced 1.5 tsp
S&P to taste

Procedure:

1. Steam/Poach Radishes for 4 minutes, shock
2. Preheat sauté pan to medium high
3. Add clarified butter, sauté radishes till brown
4. Add Fresh Thyme, season with S&P

Sorrel-Orange Compound Butter
Sorrel, chiffonade 2 oz
Orange Zest 1 Tbl
Orange Juice 2 Tbl
Butter, room temp .5 #
Ginger, Grated 1 tsp

Procedure:

1. Combine all ingredients in a mixer, combine
2. Roll butter in parchment paper, or pipe into rosettes; refrigerate

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Chive Oil
Fresh Chives, chopped 3 oz
Parsley, Flat Leaf 1 oz
Oil (your choice) 1.5 cup
S&P to taste

Procedure:

1. Combine all ingredients in blender, purée
2. Store in airtight container in fridge for up to a month

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Orange Crème Brûlee

Heavy Cream 1.25 qt
Vanilla Bean 1
Sugar .5#
Egg Yolks 1.125 c
Orange Oil 2 Tbl

Procedure:

1. Scald cream & vanilla beans, remove from heat.
2. Combine sugar & yolks.
3. While whisking, ladle in ¼ of the cream into the yolks, then whisk the yolk mixture back into the heavy cream.
4. Add orange oil
5. Pour into oven-proof containers and bake in a water bath @ 325F till set.

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