Curried Curly Endive Soup with Romanesco

Many thanks to Chef Instructor Jason Osborne and the student chefs at Charlotte Technical College for creating and preparing this delicious recipe for our farm members! Ingredients: 4 TBSP Olive Oil ½ TBSP Ginger, Fresh, Minced ½ TBSP Garlic, Fresh Minced 2 each Scallions, Sliced 1 ea Jalapeno, Minced ½ Cup Worden Farm Yellow Onions, Fresh Minced 2 each Worden Farm Carrots, small dice 1 … Continue reading Curried Curly Endive Soup with Romanesco

Sautéed Escarole with Kohlrabi and White Beans   

Escarole looks like lettuce, but the flavor is much deeper and the leaves hold up better to cooking. The escarole is delicious here, but if you don’t have any available, almost any other flavorful leafy greens can work well in this recipe as a companion to the kohlrabi and white beans. 3 tablespoons extra virgin olive oil 4 garlic cloves, coarsely chopped 2 onions, cut in … Continue reading Sautéed Escarole with Kohlrabi and White Beans   

Broccoli Teriyaki Stir-Fry with Cashews, Chicken and Linguini

Broccoli is in season! This stir-fry recipe lets broccoli shine in its simplicity, with a freshness and flavor that satisfies. If you cannot get your hands on super fresh broccoli, then you can substitute the broccoli with its close relatives, like romanesco, cauliflower, or brussels sprouts. Preparation Time:  30 minutes (preparing veggies and various ingredients); 4 hours minimum to marinade the chicken in the teriyaki sauce. Cooking Time: … Continue reading Broccoli Teriyaki Stir-Fry with Cashews, Chicken and Linguini

Kale, Cabbage, and Leek Slaw with Orange Sesame Vinaigrette

A mixture of fresh vegetables and well-balanced vinaigrette is key to this recipe. Many thanks to Chef Instructor Ron Westrom and the students in the Charlotte Technical College Culinary Arts Program for creating and preparing this delicious vegetable slaw for Worden Farm members.   Yield: (2) ½ cup portions Ingredients: 1 Cup Worden Farm Organic Cabbage, Sliced Thinly 1 Cup Worden Farm Organic Kale, Sliced Thinly … Continue reading Kale, Cabbage, and Leek Slaw with Orange Sesame Vinaigrette

Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut

Lacto-fermentation seems to be the rage these days and it’s about time since humans have been preserving vegetables this way for millenia. The term “lacto” refers to lactobacillus, a strain of bacteria common on the skin of most produce, especially those that grow close to the ground.  Without getting into a lot of scientific detail, the bacteria convert sugars to lactic acid which then acts as a … Continue reading Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut

“Are You Sure There Is No Meat In This!?!” Stuffed Cabbage Rolls

Stuffed cabbage rolls, despite a vegetable-specific name, are usually all about umami; rich tomato sauce and lots of meat filling. Our recipe is vegetarian but we try to stay true to this tradition by using a filling that is rich with roasted veggies, barley cooked with mushrooms and mushroom stock made from rehydrating umami-rich dried mushrooms, and a rich, thick red sauce made with caramelized onions … Continue reading “Are You Sure There Is No Meat In This!?!” Stuffed Cabbage Rolls

Italian Kale, Summer Squash and Spring Onion Salad with Quinoa

The summer squash harvest is coming on now, and kale is still in abundance. This recipe uses these favorite vegetables raw, by cutting the kale into a confetti-like chiffonade, and dicing the squash to 1/4 inch. It is delicious on its own, and also great as a side dish. Yield: 4 each  ½ cup portions Ingredients: ½ cup Italian Kale, fine chiffonade ½ cup Zucchini … Continue reading Italian Kale, Summer Squash and Spring Onion Salad with Quinoa