By Chef Instructor Jason Osborne of the Charlotte Technical College Ingredients: 4-6 ea Organic Lettuce Leaves (Red Oak, Romaine etc) 1 oz Sesame Oil 1 tsp Ginger, peeled, Minced 1 tsp Garlic, peeled, Minced 1 Tbsp Scallions, sliced 1/8” thick 1 TBSP Hot pepper, Minced ½ Cup Fennel, small dice ½ Cup Sweet Peppers, small dice ¼ Cup Daikon Radish, (mascerated), small dice*** ½ Cup … Continue reading Lettuce Wraps with Stir Fry Eggplant and Fennel
By Chef Instructor Jason Osborne of the Charlotte Technical College Ingredients: 4 TBSP Olive Oil ½ TBSP Ginger, Fresh, Minced ½ TBSP Garlic, Fresh Minced 1 ea Jalapeno/Habanero, Fresh, Minced ½ Cup Yellow Onions, Fresh Minced 1 Cup Chiogga Striped Beets, Small dice 2 Cups (Packed) Winter Greens with stems (Kina Savoy, Kale, Swiss Chard, etc.), Fresh, Large Dice 2 Tsp Curry Powder 1 Tsp … Continue reading Curried Winter Greens Soup with Chiogga Beets
Fennel is fantastic cooked, when its texture softens and its anise flavor becomes mellow and sweet. One common and delicious way to cook fennel is to simply sauté it with white wine and butter. Here, we switch up and put a Mediterranean twist on cooking fennel in wine, with red wine, along with a few complementary-flavored ingredients (our fresh onions, our canned stewed tomatoes and anchovy fillets), and charred veggies to further boost the robust … Continue reading Red Wine Braised Fennel and Onions with Stewed Tomatoes, Capers and Anchovies
If you eat lots of fresh vegetables, then your fridge often gets full and finding space can be a challenge. Kale is a great vegetable, and we love to eat it lots of different ways. But it is fluffy and can be a fridge space hog, and sometimes, we just need to make room for the celery and kohlrabi. This pesto recipe is delicious, and it reduces kale’s refrigerator real … Continue reading Green Kale Pesto with Cranberries and Walnuts
Have you ever had those times when you’re wondering what to make the family for dinner and tell yourself that you want something “heavy but light” or “not really heavy but not really light”? This usually happens when we’re also thinking pasta for dinner. At times like these, just run zucchini through a tabletop kitchen tool and turn it into long strings of “pasta”, or zucchini noodles, … Continue reading Zoodles with Sweet Peppers in Red Sauce
Our organic zucchini joins here with Dutch-processed cocoa powder and almond slivers for next-level deliciousness. Preparation Time: 30 min. Cooking Time: 55 min. Yield: (2) 1.5 lb loaves Ingredients: 8 oz + 2 oz. organic all purpose flour 1 1/2 oz. organic whole wheat flour 1 oz. Dutch-processed cocoa powder 1/2 tsp baking powder 1/2 tsp baking soda 2 tsp kosher salt 1 tbsp ground cinnamon 1 … Continue reading Zucchini, Dutch Chocolate and Almond Quick Bread
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We love the combination of kale and beets. The sweetness of the kale with the earthiness of the beets creates a delicious balance. This recipe uses raw shredded beets and also the beet greens, plus some celery for crunch and pecans for a great finish. The vinaigrette is an updated tangerine and balsamic version of a classic honey mustard dressing. 1 bunch of green kale washed, de-stemmed … Continue reading Kale and Beet Salad with Tangerine Balsamic Vinaigrette
Worden Farm to Table 