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Chef Dan Vogt Recipes

In July 2017, the Garden hosted a “Garden to Table” event, presented by Chef Dan Vogt. Below are several delicious recipes! You can access his website at chefdanvogt.com. Enjoy!!!

Grilled Flatbread with Summer Squash, Ricotta, and Balsamic Onions

Servings: 8-12

Ingredients:

  • 1 fresh pizza dough 1/3 cup olive oil
  • 1 cup ricotta cheese
  • 1 lemon 3 summer squash sliced into ribbons (use a Y shape peeler)
  • 3 medium onions
  • 1.5 cups balsamic vinegar
  • salt and pepper to taste

Directions:

  1. Stretch/roll dough into a rectangle, brush with olive oil and place on a hot grill until brown (8 minutes on each side)
  2. Saute onions and olive oil until translucent. Add balsamic and reduce until vinegar evaporates.
  3. Top with fresh ricotta, lemon juice, salt and pepper
  4. Add squash ribbons, basil, and balsamic onions, and remaining olive oil
  5. Slice into squares and serve

Grilled Green Tomato Caprese Salad with Garlic Chive Dressing

Servings: 8

Ingredients:

  • 4 green tomatoes (sliced 1/4” thick)
  • ½ cup olive oil 2 packages of fresh mozzarella
  • handful of fresh basil dressing
  • handful of garlic chives
  • ¼ cup red wine vinegar
  • 2/3 cup olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon water
  • salt and pepper to taste

Directions:

  • Dressing
    1. place all ingredients for dressing in a blender and blend until incorporated
  • Salad
    1. Slice tomatoes, brush with olive oil, salt, and pepper.
    2. Place on a hot grill with the lid off for about 2 minutes per side
    3. Slice mozzarella and arrange with grilled tomatoes on a serving dish
    4. Pour dressing evenly over the tomatoes and cheese
    5. Garnish with basil, salt, and pepper

Simple Dressed Summer Greens

Servings: 8

Ingredients:

  • 3 bunches of your favorite summer greens
  • juice of 1 lemon
  • olive oil for drizzling
  • salt and pepper to taste

Directions:

  1. Rough chop leaves
  2. Drizzle with olive oil, lemon juice, salt and pepper