Jul 13 2026
Restaurants›Cafe Dupont›Farm To Table Vegetable Plate Recipe

Farm To Table Vegetable Plate Recipe

Inspired by Cafe Dupont
Time1h 30m
Serves4

Wilted Terra Preta Swiss Chard, Sous Vide Golden Beets, Fried Okra, Grilled Green Tomato Grilled Habersham Asparagus, Grilled Hamm Farms Baby Yellow Squash

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Ingredients

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Vegetables

Seasoning and Oil

Method

Preparation of Ingredients

  1. 1

    Prepare Golden Beets

    Preheat the sous vide water bath to 185°F (85°C). Peel the golden beets and vacuum seal them with 1 tablespoon of olive oil. Cook in the sous vide for 2 hours. Once done, remove from the bag and slice.

  2. 2

    Prepare Swiss Chard

    Rinse the Swiss chard and remove the stems. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chard and sauté until wilted, about 4-5 minutes. Season with salt and lemon juice.

  3. 3

    Prepare Fried Okra

    Slice the okra into rounds. In a bowl, mix flour, garlic powder, salt, and black pepper. Dredge the sliced okra in the flour mixture and deep fry in hot oil until golden brown. Drain on paper towels.

  4. 4

    Prepare Grilled Green Tomatoes

    Slice the green tomatoes into thick slices. Brush with olive oil and season with salt and pepper. Grill on medium heat for about 3-4 minutes per side until grill marks appear.

  5. 5

    Prepare Grilled Asparagus and Yellow Squash

    Trim the ends of the asparagus and slice the yellow squash lengthwise. Toss both with olive oil, salt, and pepper. Grill until tender, about 5-6 minutes.

Assembly

  1. 6

    Plate the Dish

    On a large platter, arrange the wilted Swiss chard, sous vide golden beets, fried okra, grilled green tomatoes, grilled asparagus, and grilled baby yellow squash. Drizzle with additional olive oil and lemon juice if desired.

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