Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

Ramen soups are the rage these days and we love them as well, however, we replaced the pasta noodles with two types of our own, so to speak; our zucchini squash “zoodles” and spaghetti squash “spoodles”. We make a basic ramen soup broth using organic white miso. For times when we want it to be vegetarian, we just don’t add the bonito flakes. Note:  You will … Continue reading Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

Escarole Wrapped Organic Vegetable Stir Fry with Habanero Shrimp Broth and Bok Choy Kim Chee

This is the winning recipe from yesterday’s Worden Farm – Charlotte Technical Center Student Chef Veggie Box Challenge. Congratulations to Student Chef Daniel Ulmaniec!   Shrimp Broth 1 lbs                            Shrimp Shells 6oz                              Carrots 4oz                              Onions 2oz                              Celery 4oz                              Roma Tomatoes 1oz                              Tomato Paste As needed                   Olive Oil ½ cup                          White Wine 3qts                             Water … Continue reading Escarole Wrapped Organic Vegetable Stir Fry with Habanero Shrimp Broth and Bok Choy Kim Chee

Veggie Frittata with Turnips and Swiss Chard

Frittatas are like omelets in that they are a great and delicious way to enjoy your 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. There are no fixed rules on what kinds of veggies to put into your frittata, but you can use … Continue reading Veggie Frittata with Turnips and Swiss Chard

Western-style Veggie Omelet

Veggies for breakfast? Absolutely! They are a great way to use up any that you may have leftover from making other dishes like soups. Many recipes call for either a pound of this or a cup of that but not a lot of veggies come grown to those exact measurements so use what you need to make your soup, stew, casserole or other dish and … Continue reading Western-style Veggie Omelet

Eggplant Caponata, Classic and with Greens

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

Layered Ratatouille with Kina Savoy

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

Stuffed Sicilian Eggplant

A few weeks ago one of our customers at the downtown Sarasota Farmer’s Market came up to Chris to welcome him back to the market after the summer hiatus.  Chris was standing near the table of eggplants (globe, Asian, purple, and Sicilian).  Our customer saw the Sicilian eggplants and mentioned that they reminded her of her Sicilian grandmother’s cooking and in particular, stuffed Sicilian eggplant. … Continue reading Stuffed Sicilian Eggplant