Market Recipe: Ground Beef & Vegetables

Ground Beef & Vegetables By John Hummel & The Escoffier School of Culinary Arts Ground beef Red beets, julienne Yellow beets, julienne Beet greens, chiffonade Fresh garlic Fresh thyme Garlic scape, sliced Sorrel, chiffonade Balsamic vinegar Brown ground beef, if using pasture raised beef there is no need to drain the fat. Move the ground […]

Market Recipe: Watermelon and Beet Salad

Watermelon and Beet Salad Courtesy of John Lichtenberger, Executive Chef of Péché Makes about 15 sample servings, depending on size Salad: 5 lbs beets 1 small watermelon Toss beets with olive oil and place in aluminum foil. Close tightly. Place on baking sheet place in oven at 400 degrees for approximately two hours. Beets are […]