Signature Kitchen Suite and LG Harvest Tour and Tasting

Seed crackers; Roasted Hakurei Turnips; Mint, Garlic chive, Pistachio, Pumpkin Seed Pesto (GF, VG)

Kitchen Designers from all over the US, hosted by Signature Suites and LG met at the Brooklyn Grange Farm in the Navy Yard for a Harvest and Tasting tour.

MENU

Farm Salad with Herb Vinaigrette and French Radish  (GF, DF, VG)

Mint, Garlic-Chive, Pistachio, Pumpkin-Seed Pesto (GF, DF, VG) (Has NUTS)

Roasted Japanese Hakurei Turnips (GF, DF, VG) 

Seeded Sourdough Bread

Seed Crackers (GF, DF,V) 

RECIPES

Herb Vinaigrette

• 4 oz. vinegar (cider, pear, white wine)

• 8 oz. olive oil

• 6 grapes

• ½ teaspoon dijon mustard

• 2 small garlic cloves, mortar and pestle with 1 teaspoon salt, lemon juice 

• Savory, tarragon, thyme, dill

• extra salt, pepper to taste

Roasted Turnips

• ¼ cup olive oil  

• 2 teaspoons salt

• 1-2 lbs. Hakurei Turnips

Mint, Garlic-Chive, Pistachio, Pumpkin-Seed Pesto (VG, GF)

• 2 cups mint leaves  

• 2 cups spinach 

• 1 cup pistachios

• ½ cup pumpkin seeds

• 6 strands garlic chives

• 1 cup olive oil

• Juice of lemon/ salt, pepper to taste

Seed Crackers  

• 1/4 cup cornmeal

• 1/4 cup cassava flour

• 1/2 cup sunflower seeds

• 1/2 cup pumpkin seeds

• 1/4 cup flax seeds, 1/8 ground + 1/8 whole

• 1/4 cup chia seeds

• 1/4 cup sesame seeds

• 1/4 cup hemp seeds

• 1.5 t. salt

• 2 T. olive oil

• 2 T. coconut oil

• 1 cup water

  
  Bake at 300 for around an hour until crunchy once cooled on the counter, flip over, continue to cool and dry in oven.

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