Soak bread crumbs in tomato juice. Puree soaked bread with diced vegetables, tomato puree, garlic, jalapeno, olive oil and vinegar. Season with salt and pepper. Many thanks to Chef Instructors Jenna Hartman-Fox, Jason Osborne, and Ron Westrom, along with the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Continue reading Gazpacho Andalusia
Sautéed Balsamic Greens Yield: about 16 tomato cups Ingredients: 1 Bulb Fennel, core removed, washed, minced 4 Cups Worden Farm Escarole, cleaned, torn in 1 inch pieces 1 Cup Worden Farm Kale, cleaned, stems removed, torn in 1 inch pieces 1 oz. Olive oil, infused with tomato and herb, from sous vide tomato recipe 3 tsp. Garlic, minced 2 oz. Balsamic vinegar 1 … Continue reading Sautéed Balsamic Greens & Sous Vide Tomato Confit with Olive Oil and Herbs
These potstickers are a fantastic appetizer, and you can adapt the recipe to use lots of different kinds of seasonal veggies. They are so delicious that we would like to have a plate full of them, as a main course! Ingredients: 2 Tbsp. Vegetable Oil 2 Tpsp Sesame Oil 1 Cup Kina Savoy, chiffonade 1 Cup Kale or greens of choice, chiffonade 1/2 Cup … Continue reading Vegetable Potstickers with Citrus Ponzu Dipping Sauce
Many thanks to Chef Instructors Jenna Hartmann, Jason Osborne, and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Main Ingredients 1 each Worden Farm Napa Cabbage 1 each Worden Farm Bok Choy 1 each Worden Farm Carrot, Thinly Sliced 1 each Worden Farm Kohlrabi 5 each Worden Farm Spring Onions 2 … Continue reading Worden Farm Kimchee
Napa Cabbage, Kina Savoy, and Bok Choy are all in the Cabbage family — they are like cabbage cousins. This recipe can be made with other Cabbage family greens, such as Kale, or Tatsoi. Cabbage family crops are known for being health-promoting. If you’re new to Cabbage family crops in your diet, you may be pleasantly surprised by their light sweetness and craveworthiness. A mixture … Continue reading Three Cabbage Cousins Slaw with Pecans, Dates, and Vegan Tahini Dressing
Most of us in the U.S. have had sweet galettes with fruit-based fillings but we are going the savory route with this recipe. We use caramelized Spring onions as the base filling and top them with oven roasted Roma tomatoes and Feta cheese. We also add garlic, basil, and oregano to the half all purpose and whole wheat (both organic) dough to give the hearty … Continue reading Caramelized Spring Onion and Roasted Tomato Herbed Galette with Greek Feta
We have really enjoyed the tomatoes this season. There are many ways to preserve tomatoes to enjoy them later in the year when the tomato season has ended. Roasting tomatoes and freezing them is one way to make sure you can enjoy them up to six months later. Here, we use Roma tomatoes, but if you use cherry, grape, or slicer tomatoes, adjust the cooking … Continue reading Oven Roasted Tomatoes
