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Garden Vegetable Club

Ingredients

  • 3 lb. Red Beets
  • 11⁄2 pt. Mediterranean Extra Virgin Olive Oil
  • 48 ct. Italian Ciabatta Bread, sliced
  • 6 lb. Eggplant, peeled, sliced 1⁄8" thick
  • 12 oz. Baby Arugula
  • White Balsamic Vinaigrette

    Ingredients

      • 1 qt. Mediterranean Extra Virgin Olive Oil
      • 1⁄2 c. White Balsamic Vinegar
      • 3 Tbsp. Country Dijon Mustard
      • 1 Tbsp. Chopped Garlic in Water
      • 1 Tbsp. Markon Shallots, finely diced
      • 1 Tbsp. Kosher Salt
      • 1 tsp. Trade East Ground White Pepper

      Preparation

      Wash hands. Combine all ingredients in a stainless-steel mixing bowl. Mix thoroughly. Transfer to a non-reactive covered storage container or plastic squeeze bottle and refrigerate until needed. Mix well before each serving.

    12 oz. White Balsamic Vinaigrette
  • 3 lb. Kohlrabi
  • 11⁄2 lb. Radishes
  • Dilled Cream Cheese

    Ingredients

      • 2 lb. GFS Cream Cheese Loaf
      • 1⁄2 oz. Markon Fresh Dill
      • 1⁄2 oz. Markon Fresh Italian Parsley
      • 2 tsp. Trade East Granulated Onion
      • 2 tsp. Trade East Granulated Garlic
      • 2 tsp. Kosher Salt
      • 1⁄2 tsp. Trade East Ground White Pepper

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place all ingredients in the stainless-steel bowl of an electric mixer fitted with a paddle attachment. Mix on low speed. Scrape down sides of bowl until thoroughly mixed. Transfer to a covered storage container and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    21⁄4 lb. Dilled Cream Cheese

Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place the beets on a parchment-lined sheet pan. Place in a heated, 350°F convection oven. Roast until tender. Allow to cool. Peel off the skin. Cut into  1⁄8"-thick slices. Place in a storage container. Cover and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
 
To prepare à la carte:
Brush one side of two pieces of bread with olive oil. Place the oiled side down on a flat griddle or grill. Grill until golden-brown. Brush 4 oz. of eggplant with olive oil. Season to taste with salt and pepper. Place the eggplant on a heated grill or char-broiler. Grill until just cooked through. Place on one of the pieces of bread with the grilled side out. Place 2 oz. of beets and 1⁄2 oz. of arugula on top of the eggplant. Drizzle 2 tsp. of white balsamic vinaigrette over the top of the arugula. Season to taste with salt and pepper. Place 2 oz. of kohlrabi and 1 oz. of radishes on top of the arugula. With the grilled side out, spread 11⁄2 oz. of dill cream cheese on the second slice of bread. Place the top on the sandwich. Slice in half on the bias. Place on a serving plate.