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Baked and Bundled Chef: Carl Heinrich Serves: 4 Prep time: 15 min Cook time: 15 min Ingredients: 4 trout fillets, approximately 6-oz each 1/2 lb thin asparagus spears, ends trimmed 2 carrots, peeled and cut on the bias about 1/8 inch thick 1 zucchini, cut on the bias 1/4 inch thick 2 ...

Baked and Bundled Chef: Christine Ha Serves: 6 Prep Time: 15 min Cook Time: 15 min Ingredients: 3 medium carrots, peeled 3 medium parsnips, peeled 1/4 cup honey 2 tbsp olive oil 1 tsp chopped thyme 3 strips prosciutto, halved lengthwise Salt and pepper, to taste Directions: 1. Cut the...

In the Grove Chef: Jessica Holmes Serves: 6 Prep time: 20 min Cook Time: 20 min Ingredients: 2 tbsp olive oil 1 small onion, chopped 2 small carrots, cut into coins 900 ml reduced-sodium chicken broth ½ cup white wine 8 oz fresh cranberry beans 2 small zucchini, cut into coins 1 small...

In the Grove Chef: Carl Heinrich Serves: 6 to 8 Prep time: 25 min Cook time: 1 hour 15 min Ingredients: Stuffing: 1 ½ cup white French loaf, crust removed and cut into cubes 1/4 cup pancetta or bacon, finely chopped 1/4 cup white onion, finely chopped 1 large clove of garlic, minced 1...

In the Grove Chef: Christine Ha Makes: approximately 2 cups Prep time: 10 min Cook Time: 40 min Ingredients: 1 cup rolled oats 1/3 cup pistachios, shelled 2 tbsp pumpkin seeds, shelled 1/2 tsp kosher salt 4 tsp brown sugar 1 tbsp maple syrup 4 tsp coconut oil 1/4 cup dried sour cher...