What does a chef do with fresh summer produce? Chef Staci Stengle of Yankton Hy-Vee shares several ways to combine fresh tomatoes, zucchini, and eggplants. Trained at the Culinary Institute of America in New York, Chef Staci also shares some of her recipes in the article you can link to below.
In the photos below, Chef Staci shows us how to properly dice a tomato for appearance and least waste. She washes the tomato and does not peel it for fresh use. She makes the first slice as shown, with fingers curved away from sharp knife. Then she slices the tomato in two directions as the second and third photo show. Then she dices the tomato for even, attractive squares. Note the minimal waste.
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Here’s the article about her use of fresh from the garden: