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
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
This quick recipe is hearty without being heavy. The flavors strike a satisfying balance of sweet and savory. The textures contrast nicely between the delicate lettuce leaves and the substantial chew of the squash, eggplant, and other fillings. It’s a perfect dish for casual weekend parties, or for an easy but interesting weeknight dinner. Ingredients: 4-6 ea Lettuce Leaves (Any variety) 1 oz Sesame … Continue reading Stir Fry Eggplant & Summer Squash Lettuce Wraps
Our globe eggplants, carrots, and green beans are abundant now, so we are using them in this recipe. We added carrots for their sweetness, to balance the spiciness of this exotic and flavorful dish. You can, of course, use other veggies. Just pick veggies that will hold up to roasting, like squash, bell peppers, Spring onions, scallions, or even turnips. Indian food is very aromatic … Continue reading Roasted Vegetables with Indian Five Spice
The roasted and sautéed eggplant in this recipe has a satisfying texture, and the flavors are zingy and mouth-awakening. Many thanks to Chef Jason Osborne and the CTC Student Chefs for creating and preparing this wonderful recipe for this week’s demo sample at Worden Farm! 1 TBSP Sesame Oil 1 tsp Ginger, peeled, Minced 1 tsp Garlic, peeled, Minced 1 TBSP Spring Onions, Diced 1 … Continue reading Stir Fry Eggplant Relish with Scallions, Cilantro & Cucumber
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
Use a spiralizer, mandolin, food processor, or just thinly slice any type of squash to make the “ramen” noodles for this recipe. Preparation Time: 30 minutes Cooking Time: 15 minutes (for spaghetti squash), 10 minutes for ramen miso broth Yields: 2 qts Ingredients: 1 medium to large zucchini squash 1 small to medium head of escarole 1 medium globe eggplant 2 tbsp plus 1/2 tsp … Continue reading Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant
Worden Farm to Table 