Cauliflower “couscous” or “rice” is a great side dish and an excellent base for a healthy bowl. We use our tomatoes, parsley, and white cauliflower in this recipe. The following recipe serves approximately six as a main dish; or more as a side. Ingredients: 1 medium sized (6 -7 inch wide) head of cauliflower 1 cup diced tomatoes, seeds and membrane removed 1 cup of … Continue reading Cauliflower Couscous
Hash is a creative way to utilize ingredients left over from making other dishes. A lot of recipes use potato but another great option is to replace the potato with the underappreciated turnip. This is excellent for breakfast, or for a side dish with lunch or dinner. This dish is really about the turnip; a small amount of chorizo is added for flavor and color; Turnips … Continue reading White Turnip and Turnip Green Hash with Spanish Chorizo
We harvest bok choy at various stages of development; mature and baby (a couple weeks old). Baby bok choy is far more delicate in flavor and texture than in its mature stage but is still robust enough to cook in braises, stews, or stir-fry…just put them in later rather than earlier. Note: Stir-frying is a high heat, short cooking time technique that does not “cook” … Continue reading Baby Bok Choy and Shiitake Mushrooms in Oyster Sauce
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
The tradition in the South is to eat collard greens on New Year’s Day, for good luck. We are all for tradition, but sometimes it is nice to try something NEW that still honors tradition. We feel lucky whenever we eat this rice dish, and it’s perfect for celebrating the New Year, or for any time at all. We love that it is super healthy, and … Continue reading Lucky New Year’s Greens and Rice
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
When most people hear “ratatouille” they think of a stew-like dish with lots of big chunks of veggies. The guests think “yum”. The cook (you) thinks “that’s a lot of chopping” but not so with a layered ratatouille. This recipe is a time-saver. Pour some of your favorite marinara on the bottom of a baking dish, cut thick slices of tomatoes, bell peppers, onions, and … Continue reading Layered Ratatouille with Kina Savoy
Worden Farm to Table 