I’ve been wanting to make this for a long time. There’s an individual focus on each vegetable as you cook each one to the perfect crisp/tender. Made with Parsnips, Carrots, Fresh Peas, Hericot Vert, Asparagus, Rutabaga, Mushrooms, Cipollini Onions, and Garlic in a homemade Vegetable broth.
Read MoreThe Grateful Chef’s version of creamed corn using “No Sugar Added” Canned Corn Kernels
Read MorePlaying in the Kitchen with Chef Eric ~ This soup tasted like fresh spring and comfort food. Add in the grilled cheese croutons, fresh basil and some rosemary infused olive oil, you have the perfect lunch!
Read MorePlaying in the Kitchen with Chef Eric. When I asked my girlfriend what she wanted for dinner she said “vegetables”…. and this is what I came up with. it’s layer upon layer of different flavors and textures. The top layer is a creamy and tangy goat cheese and then all the layers are en-robed in flaky puff pastry. We could eat this all the time.
Read MorePlaying in the Kitchen with Chef Eric
Read MoreThe Grateful Chef with Eric Eisenbud - FB Live November 6, 2019
Read MoreThe Grateful Chef with Eric Eisenbud - FB Live October 30, 2019
Read MoreThe Grateful Chef with Eric Eisenbud - FB Live November 13, 2019
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