We love trying new recipes all the time but every now and then go back to the classics like a classic Caesar salad with Romaine lettuce but with a modern day twist. We use real egg yolks but from pasteurized eggs. The flavor and creaminess of using real egg yolks in the dressing combined with the fresh and crisp romaine are unforgettable. Preparation Time: 30 … Continue reading Classic Caesar Salad
Frittatas are like omelets in that they are a great and delicious way to enjoy your seasonal vegetables. They are an every-meal kind of dish; enjoy them for breakfast, lunch, dinner, or a late-night snack. They also make for an excellent appetizer for your holiday parties and get-togethers. Preparation Time: 15 minutes Cooking Time: 35 minutes (10 minutes to cook the veggies; 20-25 minutes to … Continue reading Veggie Frittata with Turnips and Swiss Chard
Caponata is a classic Sicilian dish traditionally made with fried eggplants, celery, vinegar, and capers, for a sweet and sour tasting dish. It’s often paired with crusty bread as a starter or eaten with the main course as a warm side dish, however, we often eat ours just by itself for a light dinner. This is our version where the main difference is that instead … Continue reading Eggplant Caponata, Classic and with Greens
The holidays are a special time of the year. While filled with family, friends, and celebrations, it can also be a challenging time trying to figure out what to serve that would be delicious, interesting, colorful, healthy, AND not take a lot of time or cost an arm and a leg to prepare. Here is a great go-to appetizer that checks all of those boxes … Continue reading Sauteed Arugula and Cherry Tomato Crostinis with Blue Cheese Crumbles
This delicious salsa is best served warm. It can be enjoyed as a topping for tacos, burritos, or even as a dip with chips, but is hearty enough to be served as a side dish. Preparation Time: 15 minutes Cooking Time: 30 minutes Yields: 1 qt of salsa Ingredients: 4 large poblano peppers 6 Florida sweet corn 1 white onion, sliced into 1/2 inch thick rings … Continue reading Warm Roasted Poblano Peppers and Sweet Corn Salsa
We love dill, be it in pickles, salads, or grilled seafood, but we especially love it on bagels and lox with all the fixings. In this recipe we will not only show you how to use our fresh dill on your bagels and lox, we will also show you how to make your own dilled gravlax. You can NEVER use enough dill in the preparation … Continue reading Dilled Gravlax
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We created this salad on the December full moon. This uses similar ingredients as in the fresh toppings in Posole, which is a classic Mexican soup that we love. Instead of the traditional radishes and green cabbage, we use turnips and bok choy. Posole often is served on special occasions, and a full moon in December is cause for celebration, bringing in a little more light when the days … Continue reading Full Moon Salad
Worden Farm to Table 