Good Food
Market Report
Chef and culinary instructor Amanda Cushman is grilling vegetables this summer. She recommends marinating them in olive oil and fresh herbs for about 30 minutes before cooking. Slice eggplant and zucchini lengthwise and drizzle with olive oil. Make sure the grill is very hot before putting the vegetables on. You'll know when to flip when…
By Evan Kleiman • • 1 min readChef and culinary instructor Amanda Cushman is grilling vegetables this summer. She recommends marinating them in olive oil and fresh herbs for about 30 minutes before cooking. Slice eggplant and zucchini lengthwise and drizzle with olive oil. Make sure the grill is very hot before putting the vegetables on. You'll know when to flip when they don't stick to the grill. She also grills fruit for dessert and serves it with a rum sauce.
Grilled Eggplant with Miso Glaze
Serves 4
Grilled Tropical Fruit with Rum Sauce
Serves 6 to 8
Eric Stenberg is an apprentice at Fairview Gardens. He recommends grilling dandelion greens kale by putting them first in a tin foil basket. Add garlic, herbs and seal it by pinching the edges together. The greens will be wilted when ready to eat.
The full episode
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Going Bananas; Truck Farming; Heirloom Cookies; The History of Ice Cream
The full episode
1 of 9Going Bananas; Truck Farming; Heirloom Cookies; The History of Ice Cream