Jonathan Cetnarski is the President and CEO of Natural Gourmet Institute (NGI) in New York City. Founded in 1977, NGI is the leading provider of health-focused culinary education. The school teaches both aspiring chefs and recreational cooks to make the connection between food and health, and offers instruction in essential cooking techniques, principles of nutrition, methods for sourcing sustainable ingredients, and culinary business practices.
Jonathan has over 25 years of experience creating innovative high performing businesses in both the private and corporate sectors. He is passionate about being socially and environmentally responsible, and advocates and volunteers for various non-profit organizations. He is an occasional guest lecturer on Design Thinking Principles and serves as a mentor for young entrepreneurs.
This week’s recipes are Beet Green Pesto and Radish Green Pate.
Beet Green Pesto
1 cup of steamed beet tops
¼ cup cilantro
1 cup walnuts
4 cloves garlic
½ t. salt
2 scallions
1/8 t. cayenne pepper
¼ t. turmeric
¼ t. Chinese 5 spice
¼ t. cumin
2 Tbs. olive oil
⦁ Steam beet tops above 1” of water for 5 minutes. Let cool.
⦁ Squeeze out all water from beet tops and measure 1 cup
⦁ Puree beet tops in food processor.
⦁ Add scallions and cilantro, along with all ingredients, except olive oil. Pulsate until fully blended and a smooth puree remains.
⦁ Add olive oil slowly
⦁ Adjust spices to taste.
Radish Green Paté
1 cup steamed radish greens
½ cup walnuts
4 cloves garlic
½ cup cilantro
1/2 cup red onion- chopped
1/2 cup celery- chopped
½ t. Salt
¼ t. pepper
¼ cup olive oil
1 t. Pomegranate molasses
1 TBS. nutritional yeast
⦁ Steam radish tops above 1” of water for 5 minutes. Let cool.
⦁ Squeeze out all water from radish tops. And measure 1 cup
⦁ Puree tops in food processor.
⦁ Add garlic, onions, cilantro and celery, and pulsate until fully blended and a smooth puree remains.
⦁ Add olive oil slowly, while food processor is running. Add molasses, nutritional yeast, salt and pepper. Adjust spices to taste.
⦁ Serve with pita chips, crudités or crackers.
