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

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

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

Stir Fry Eggplant & Summer Squash Lettuce Wraps

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

Stir Fry Eggplant Relish with Scallions, Cilantro & Cucumber 

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 

Classic Chilled Gazpacho

Our brief winter in Central Florida has past and spring is upon us with summer soon to follow.  This recipe is a great way to enjoy our fresh veggies in a cool and very refreshing chilled soup as the temperatures heat up. Preparation Time:  30 minutes (of washing and chopping) Make/Chill (No Cooking Involved) Time:  10 minutes (3-4 hour minimum in the fridge to chill … Continue reading Classic Chilled Gazpacho

Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper

Green beans with stewed tomatoes is a staple on most Southern tables. In this recipe, we change it up a bit and add one of our Scotch bonnet peppers (whole) to the pot for a few minutes to give it more flavor and just a tad bit of heat. (Don’t worry, we remove it just before we add the tatsoi to finish the dish.)  Scotch bonnets … Continue reading Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper