Sautéed Balsamic Greens & Sous Vide Tomato Confit with Olive Oil and Herbs

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

Escarole & Spaghetti Squash Soup with Cured Tomatoes and Fresh Herbs

A cold front is on the way, so we are making soup today! Yield: 1 Quart Ingredients: 4 TBSP                Olive Oil ½ TBSP               Garlic, Fresh Minced ½ Cup                 Worden Farm, Yellow Onions, Fresh Minced 2 stalks               Worden Farm, Celery, small dice 2 each                 Worden Farm, Sweet Pepper, small dice 2 Cups (Packed)  Worden Farm, Escarole, chopped 2 … Continue reading Escarole & Spaghetti Squash Soup with Cured Tomatoes and Fresh Herbs

Cured Organic Tomatoes

Curing tomatoes really brings out the flavor. This recipe uses Cherry tomatoes, but Romas and Slicers also work well. Yield: 2 cups Ingredients: 1 Pint          Worden Farm Cherry Tomatoes, halved 2 TBSP       Garlic, Minced 4 TBSP       Herbs, Assorted, Minced 2 TBSP       Extra Virgin Olive Oil 1/2 tsp         Kosher Salt 1/2 tsp         Black Pepper   Method: Cut tomatoes in 1/2. Toss with Garlic, Herbs, Olive oil, … Continue reading Cured Organic Tomatoes

Vegetable Stock

Here’s a classic recipe for vegetable stock with tomatoes. Try other mild-flavored vegetables, too. Yield: 2 quart Ingredients: 1 oz             Vegetable oil 12 oz           Onions, Diced 6oz             Celery, Diced 6 oz            Carrots, Diced 6 oz            Mushrooms 6 oz            Garlic, whole cloves 12 oz           Tomatoes, chopped 1 ea             Sachet d Epice 1 tsp      … Continue reading Vegetable Stock

Vegetable Potstickers with Citrus Ponzu Dipping Sauce

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

Tomato Bisque with Roasted Eggplant, Red Bok Choy and Endive

Cold, rainy weather = time for warm soup! This recipe makes a delicious and hearty bisque, using lots of eggplant, which we are harvesting in abundance now, in anticipation of an expected frost. The red bok choy and endive give it lots of flavor and bonus healthy nutrients. Yield 3 Quarts Ingredients 1 ea                  Onion, Yellow, Julienne ¼ Cup             Garlic, Minced 3 oz                 Olive Oil … Continue reading Tomato Bisque with Roasted Eggplant, Red Bok Choy and Endive

Roasted Butternut Squash Soup with Spicy Kale & White Turnips

Many thanks to Chef Instructors Ron Westrom and Jason Osborne and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Yield: 2 Quart Ingredients: 4 TBSP                        Olive Oil ½ TBSP                       Ginger, Fresh, Minced ½ TBSP                       Garlic, Fresh Minced 1 ea                             Jalapeno, Fresh, Minced ½ Cup                         Onions, Fresh Minced 1 Cup                          White Turnip, with leafs, Small dice … Continue reading Roasted Butternut Squash Soup with Spicy Kale & White Turnips