by Jessica Ayala | Oct 16, 2023 | Chef Tony's Recipes, microgreens
Courtesy of Edgewood Country Club Executive Chef Tony Villanueva Chef’s Notes This plant-based, vegan, and gluten-free dish is bursting with flavor and is sure to satisfy any vegetarian or gluten-free vegan appetite. This dish can be served hot, cold, or at room...
by Jessica Ayala | May 1, 2023 | Chef Tony's Recipes, microgreens
Courtesy of Edgewood Country Club Executive Chef Tony Villanueva Chef’s Notes I created this simple elegant dish that is gluten free and can be Vegan if you omit the Parmesan cheese for our Vegetarian Guests who appreciate bold flavors while maintaining its...
by Jessica Ayala | Apr 14, 2023 | Chef Tony's Recipes, microgreens
Courtesy of Edgewood Country Club Executive Chef Tony Villanueva Chef’s Notes Please enjoy this easy simple dish. This is a heart healthy flavorful dish that is light and fresh, bursting with flavors enhanced by fresh vegetables in a light broth. This recipe...
by Jessica Ayala | Dec 12, 2022 | Chef Tony's Recipes
Courtesy of Edgewood Country Club Executive Chef Tony Villanueva This beautiful salad from Edgewood Country Club Executive Chef Tony Villanueva showcases the crisp freshness of Greens Do Good baby arugula, accented with roasted golden beets and delicious burrata!...
by Jessica Ayala | Feb 7, 2022 | Chef Tony's Recipes
Courtesy of Executive Chef Anthony Villanueva of Edgewood Country Club Ingredients Eggplant Meatballs 1 large eggplant, chopped 2 slices stale bread, crust removed 1 cup ricotta 2 eggs 1 cup freshly grated parmesan cheese 1 cup freshly grated pecorino cheese salt and...
by Jessica Ayala | Jan 31, 2022 | Chef Tony's Recipes, microgreens
Courtesy of Executive Chef Tony Villaneueva of Edgewood Country Club Ingredients Scallops 1-pound U-10 diver scallops cleaned 1 bunch Greens Do Good microgreens Scallops 5 lbs fresh or frozen fava beans 3 tbsp extra virgin olive oil Sea salt Fresh cracked pepper 4...
by Jessica Ayala | Dec 29, 2021 | Chef Tony's Recipes, microgreens
Courtesy of Executive Chef Tony of Edgewood Ingredients 2 lbs. of baby heirloom carrots, purple, yellow, red, and orange peeled and scrubbed. Leave root ends attached. 1 lb. of Applewood smoked bacon ¼ cup maple syrup Greens Do Good Carrot Micro greens or any variety...
by Jessica Ayala | Aug 8, 2021 | Basil, Chef Tony's Recipes
Courtesy of Executive Chef Tony Villanueva Ingredients 3 oz watermelon juice 1/2 cup cubes, watermelon blended 2 oz anejo or silver tequila 1 oz freshly squeezed lime juice 1 1/2 oz simple syrup 1/2 oz Cointreau 1/2 handful Greens Do Good Basil leaves ice Step by Step...
by Jessica Ayala | Jul 1, 2021 | Chef Tony's Recipes, microgreens
Ingredients Salad 3 cups mesclun or spring mix 1/4 cup edamame, de-shelled 1/4 cup carrots, shredded 1/2 cup red grapefruit, segmented 1/4 cup scallions, sliced on a bias 1/4 cup sesame ginger vinaigrette (see recipe or store bought) 4 oz ahi tuna 2 tbsp Everything...
by Jessica Ayala | Nov 23, 2020 | Basil, Chef Tony's Recipes
Ingredients Meatballs 2 tablespoons Extra-virgin olive oil 1 large onion, 1/4-inch dice Salt & pepper to taste 2 cloves garlic, smashed and chopped Pinch crushed red pepper flakes 2-pounds ground Turkey defrosted 3 large eggs 4 ounces Green Do Good Organic Kale...
by Jessica Ayala | Nov 20, 2020 | Chef Tony's Recipes, Lettuce
Ingredients 1 Head of “Organic Greens do Good Butterhead Lettuce” 1 lb ground chicken 3 tsp sesame oil 5 tbsp of hoisin sauce 1 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp honey 1 tbsp chopped garlic 1 tbsp chopped ginger 1 cup sliced scallions on a bias thin 1 cup...
by Jessica Ayala | Nov 20, 2020 | Basil, Chef Tony's Recipes
Ingredients Meatballs 2 heads cauliflower, cut into large pieces, remove stems 4 cups of panko bread crumbs, add more if consistency is too moist 2 whole eggs 1 small onion minced 1 cup freshly grated Parmigiano cheese 1 cup mascarpone cheese or ricotta 2 tbsp chopped...
