Harvest to Heat is a unique cookbook which celebrates the close collaboration between farmers and chefs. Great chefs from all over the world are establishing direct ties with organic and natural farmers.

Featured in Harvest to Heat are two recipes by
the noted chef, Michael Anthony, from the award-winning restaurant, Gramercy Tavern. The vegetables used in Chef Anthony's recipes are from Norwich Meadows Farm.
Chef Michael Anthony's salad uses a variety of vegetables with various colors and distinct tastes. His use of raw and cooked beets, carrots and radishes, combined with a tangy, creamy yogurt dressing, make this a tasty fall dish.
THE WARM VEGETABLES
8 baby beet, preferably a
   mix of yellow, red, and
   chiogga, washed
Coarse salt
8 radishes, washed and
    thinly sliced
8 "Thumbelina" or tiny
   carrots, peeled and cut in
   half lengthwise
8 baby turnips, well
    scrubbed,
    trimmed, and cut into
    wedges
1 tablespoon honey
4 cups vegetable stock
    or water
1 clove garlic
1 sprig fresh thyme

YOGURT WANUT DRESSING
  chiogga, washed
  8 radishes, washed and
    thinly sliced
  8 "Thumbelina" or tiny
    carrots, peeled and cut in
    half lengthwise
  8 baby turnips, well
    scrubbed,
    trimmed, and cut into
    wedges
  1 tablespoon honey
  1/4 cups vegetable stock
    or water
1 clove garlic
1 sprig fresh thyme

RAW VEGETABLES
 6 large radishes, washed,      trimmed, and sliced parer thin
  1 small turnip, well scrubbed,      peeled, and thinly sliced
  1 small sunchoke, washed,      peeled, and thinly sliced


  1 tablespoon shaved
    Parmgiano-Regiano, for garnish
COOK THE WARM VEGETABLES

1. Heat the oven to 375°F. Season the beets with salt and wrap them in aluminum foil. Roast the beets for 15 to 20 minutes (or until a paring knife easily slides in and out). Peel the beets, cut into wedges, and set aside in a medium bowl.

2. Combine all remaining ingredients ingredients in a saucepan and cook over a medium heat until a syrupy glaze forms, about 7 minutes. Remove from the heat and keep warm.
COOK THE WARM VEGETABLES

Combine all ingredients except for the lemon juice. Use up to 1/4 cup water to thin the dressing to the desired thickness; mix well.

TO SERVE

1. Evenly distribute the cooked vegetables in the center of 4 serving plates; surround with the raw vegetables. Garnish with the Parmigiano shavings.

2. Whisk the lemon juice into the dressing over the warm and raw vegetables (add more lemon juice to thin the dressing as needed) or serve alondside the salad. Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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