Vegetables Day 3 Flashcards
(20 cards)
Heirloom cauliflower abbreviation
CAULI
Braised red cabbage abbreviation
CABB
Peruvian corn abbreviation
Corn
Sautéed spinach abbreviation
Spin
Vine tomatoes abbreviation
Tom’s
Steamed broccoli abbreviation
Broc
Spaghetti squash abbreviation
Squash
Brussels sprouts abbreviation
Sprouts
Asparagus abbreviation
ASP
Fresh green bean abbreviation
Beans
Braised red cabbage description
Red cabbage braised in a balsamic reduction with brown sugar. cabbage is served with goat cheese
Heirloom cauliflower description
Tricolored cauliflower tossed with garlic olive oil, capers, golden, raisins, and lemon juice, garnished with Reggiano cheese
Peruvian corn description
Sautéed corn with Zuchinni tossed in a curry butter sauce and garnished with parsley, pepper, and sea salt.
Sautéed spinach description
Spinach and savoy cabbage sautéed in shallot oil with salt and pepper and topped with olive oil and Reggiano cheese
Vine tomatoes description
Fresh tomatoes with basil, sea salt, pepper and drizzled with olive oil. Rutherford vine tomatoes also have blue cheese crumbles and instead of olive oil, they are topped with classic vinegarette.
Steamed broccoli description
Steamed broccoli topped with olive oil and garnished with Reggiano cheese and a squeeze of lemon.
Spaghetti squash description
Steamed spaghetti squash topped with tomato chutney, featuring panch paran, fresh basil and Reggiano cheese.
Steamed brussels sprouts description
Steamed brussels sprouts tossed and anchovy compound butter, topped with turbinado sugar.
Asparagus description
Steamed then chilled, topped with OV, sea salt and fresh cracked pepper.
Fresh green bean description
Steamed green beans with fingerling potatoes and corn. Topped with an olive relish and garnished with Reggiano cheese
