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Tip: Add a splash of brandy, cognac, or even your favorite whiskey when seasoning your tomatoes. You will be surprised at how good they taste. Shot on location at The Plimoth

Make the Most of Your Garden Harvest

Pete Ryan, owner of New American restaurant the Plimoth, gives us a garden-fresh recipe and tips for putting your homegrown bounty to use in the kitchen.

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At the Plimoth, a four-year-old upscale restaurant in Denver’s Skyland neighborhood, seasonal ingredients—most of which are harvested from the restaurant’s own 750-square-foot plot—dictate the menu. Owner Pete Ryan believes that home gardeners and cooks should take a similar approach when deciding how to use their own harvests. “Don’t start with a recipe in hand,” he says. “Let what’s coming out of your garden or what looks good at the farmers’ market guide your vegetable choices.”

Here, Ryan shares his recipe—loose instructions, really—for a summer jardinière (pictured above), a fancy French term for an open-ended veggie salad. Didn’t grow beets this year? Swap in radishes. Have an abundance of potatoes or zucchini? Throw ’em in. The only rule here is to use what’s in season. Serve the dish with a protein such as grilled chicken or steak, or do as Ryan does: Pop open a bottle of rosé and eat this slightly creamy salad atop slices of toasted baguette, preferably while enjoying a Colorado sunset from your patio.


Summer Jardinière

Serves 4

Vegetables:

Mayonnaise:

Prepare Mayo:

Whisk the egg yolk, lemon juice, and a pinch of salt and pepper together in a medium-size bowl. Slowly add the oil to the egg yolk mixture (drop by drop at first to prevent the fat from separating), whisking continuously, to emulsify the mayonnaise. Continue whisking until thick. Adjust the seasonings, adding more salt, pepper, or lemon juice to taste. Add a few drops of water if the mayonnaise is too thick.

Assemble Salad:

Prepare the vegetables as suggested. Combine in a large bowl and season with a drizzle of olive oil and salt and pepper to taste. Add enough mayonnaise to coat the vegetables lightly (you may not need all of it), and toss to combine. Add the chopped herbs and garnish with the tomatoes. Serve at room temperature or chilled.

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