Natural Garden recipes from Chef Robert Fedorko of Grand Geneva
Grand Geneva's Natural Vegetable
and Herb Garden will provide fresh produce for the resort's signature restaurants Ristoranté Brissago, Geneva ChopHouse and the Grand Cafe and will be the first of its kind in Lake
"Nothing beats the taste of fresh produce," says executive chef Robert Fedorko. "Grand Geneva can now facilitate the farm-to-fork process in-house -- which is very exciting for
us. We are dramatically reducing our carbon footprint while improving the quality of our food and the experience of our guests. It is truly a win-win for everyone."
(Click to learn more about this tasty eco-friendly endeavor)
Vegan Mushroom Soup
With mushrooms boasting a meaty texture and intense earthy taste, you won't miss the meat in this complex and flavorful soup.
1 tablespoon olive oil
1 medium sweet onion, chopped
2 pounds wild mushrooms, whole
1 pound button mushrooms
1/2 teaspoon freshly ground dill weed
1 tablespoon paprika
1 freshly ground teaspoon caraway seeds
1/8 teaspoon freshly ground black pepper
2 tablespoons soy sauce
2 cups water or stock
2 tablespoons margarine
3 tablespoons all purpose flour
1 cup soy milk
2 teaspoons lemon juice
2 tablespoons red wine
1/2 teaspoon basil olive oil
1. Warm a medium soup pot over low heat. Heat the oil in the pot and add the onions. Sauté until soft, 3 to 4 minutes, being careful not to brown.
2. Add mushrooms, dill, paprika, caraway and pepper and saute for 5 minutes. Add soy sauce and water or stock, cover and simmer for 15 minutes.
3. Melt the margarine in a small saucepan until bubbling and add flour. Blend the flour and margarine and cook 1 minute stirring constantly.
4. Slowly whisk in the soymilk and stir until smooth. Simmer over low heat, stirring constantly, until slightly thickened.
5. Add the mushroom mixture to the thickened soymilk. Cover and simmer over very low heat for 15 minutes.
6. Just before serving, stir in the lemon juice and red wine. Garnish with a drizzle of basil olive oil and a few sautéed wild mushrooms.
Sautéed Alaskan Halibut
Boldly flavored pesto and sun-dried tomato tapenade take halibut to unbelievably scrumptious heights. Halibut season is from March to October, giving you many months of delicious opportunity to
make this colorful dish with the freshest fish available.
1 (8-ounce) halibut fillet
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons butter
1 tablespoon pesto sauce
2 tablespoons sun-dried tomato tapenade
1 teaspoon basil olive oil
Mixed greens lightly tossed with vinaigrette
1. Preheat oven to 400 degrees F. Place fish on a clean dry plate and season with a dusting of salt and a few twists of the pepper mill.
2. Heat a medium-sized sauté pan over medium heat, add 1 tablespoon of olive oil and warm.
3. Carefully add halibut to the pan and sear for 2 to 3 minutes on each side until golden brown. Transfer fish to a shallow baking dish and place in the oven for 5 to 6 minutes or until
desired doneness is reached.
4. Artfully spoon the pesto sauce and sun-dried tomato tapenade onto a serving plate. Remove the fish from oven and blot dry with a clean paper towel. Carefully place the fish on the plate on top
of the sauces.
5. Drizzle with basil olive oil and garnish with seasoned micro greens or greens of your choice.
Haricot Vert Salad
Haricot vert is just a fancy French name for green bean. French green beans are certainly longer and thinner than most American varieties, and they exude a more complex flavor, but young,
thin American green beans are a fine substitute.
1/2 pound haricot verts, ends trimmed
2 ounces red onion, julienned
4 ounces balsamic vinegar
6 ounces olive oil
1 pinch oregano
Salt and freshly ground black pepper to taste
1. Blanch green beans in salted boiling water. Refresh in a bowl of salted ice water. Remove from water and pat dry.
2. Combine onion, vinegar, oil and oregano in a large bowl. Season with salt and pepper. Add green beans and toss to coat. Serve immediately.
More garden fresh recipes