Chef Brody Kimbro from Good Boy Veggie Grill prepared vegan grilled cheese with mozzarella, hemp pesto and caramelized onion jam in the Market Kitchen on June 15, 2019.

Hempseed pesto:

  • 2 cups picked basil

  • 1/4 cup hemp hearts

  • 2 Tablespoons Nutritional Yeast

  • 3 cloves of garlic, smashed

  • About 1/4 cup of E.V.O or until combined Salt and pepper to taste

Put all ingredients in food processor and pulse until combined. Adjust oil amount accordingly.

Caramelized onion jam:

  • 2 Tablespoons E.V.O

  • 1 medium onion, diced

  • 2 garlic cloves, smashed

  • Pinch of salt

  • 1/2 tablespoon balsamic reduction

  • 1/2 cup apple cider vinegar

  • 1/4 cup of sugar

  • 1 sprig of thyme

  • 1 teaspoon of fruit pectin

In a hot pan apply your oil. Add onions and sweat. Add garlic, pinch of salt, and balsamic reduction. Allow to caramelize. Add vinegar, sugar, and thyme and cook for 15 minutes or until reduced. Pour onto a sheet tray and allow to cool in refrigerator until chill.