Ideas & Inspiration
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creations from fellow foodies
SWEET JADE MINESTRONE by Chef Mei Lin
4 cups Sweet Jade Tomatoes
1/2 cup Tokyo Negi - medium dice
1/4 cup Rainbow Carrots - medium dice
1/4 cup Rose Celery - medium dice
1/4 cup Squashini® - medium dice
1 cup New Zealand Spinach puree
1/2 cup onions - medium dice
1/4 cup fennel - medium dice
1/4 cup English peas or frozen peas
1/4 cups cooked cannellini beans ( or any bean )
1 quart water or vegetable stock
2 TBSP garlic - minced
Herb bouquet :
2 bay leaves
4 sprigs basil
2 sprigs oregano
2 sprigs thyme
In a medium stock pot, sweat the onions, negi, and garlic in 1 tablespoon of olive oil until fragrant. Season with salt and pepper. Add the carrots, celery, fennel, tomatoes, stock, and the herb bouquet, simmer for about 20 minutes.
Add Squashini, beans, spinach puree and cooked beans off the heat to warm through.
See Chef Mei Lin's prep video+photo.