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
This delicious salsa is best served warm. It can be enjoyed as a topping for tacos, burritos, or even as a dip with chips, but is hearty enough to be served as a side dish. Preparation Time: 15 minutes Cooking Time: 30 minutes Yields: 1 qt of salsa Ingredients: 4 large poblano peppers 6 Florida sweet corn 1 white onion, sliced into 1/2 inch thick rings … Continue reading Warm Roasted Poblano Peppers and Sweet Corn Salsa
Sticky post
We created this salad on the December full moon. This uses similar ingredients as in the fresh toppings in Posole, which is a classic Mexican soup that we love. Instead of the traditional radishes and green cabbage, we use turnips and bok choy. Posole often is served on special occasions, and a full moon in December is cause for celebration, bringing in a little more light when the days … Continue reading Full Moon Salad
This recipe uses organic Florida avocado, jalapeño, and limes. Florida avocados have a milder flavor compared to the smaller Haas avocados. Preparation Time: 20-25 minutes Serving Size: 4-6 cups Ingredients: 1-2 large Florida avocados You may also use Haas avocados but they’re much smaller so you will need 6 of them to replace the two Florida avocados. 2-3 jalapenos diced (destem, leave all seeds and … Continue reading Florida Avocado Guacamole
Worden Farm to Table 