It may still be winter, but that shouldn’t stop you from pulling out the old grill. You’re gonna want to crank up the heat on it, in fact—real, real high.
We invited Jake Nemmers, chef de cuisine at Estela in downtown Manhattan, to come by the MUNCHIES Garden, pick some vegetables, and let his inspiration take him where it may.
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After warming up with some hyssop honey and tomato vinegar, Jake decided to use some of our ultra-fresh taproots in a dish of grilled pork with charred leeks and carrots.
Now, this dish is pretty as hell, but it’s not hard to make. The only thing you need to worry about it high-quality ingredients: premium pork and pristine produce. Char your vegetables over the flames, and then quickly grill your pork. You’re 90 percent done at this point.
Layer the dish with some cooked farro and some souped-up stock (or jus, if you want to sound fancy) and boom, you’re done.
