Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

How many times have you looked in the fridge at the end of the week of cooking and couldn’t find a lot of any one thing left but a little bit of a lot of veggies like a half a head of red (or green cabbage), half a bell pepper, one small carrot, a couple of green beans, a couple cups of sprouts, or one … Continue reading Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

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

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

Dandelion and Lentil Soup with Tomato

Believe it or not, Florida does get cold, and when it does we make soup!  Here is a fave; vegan dandelion and lentil soup with tomatoes.  Warm, delicious, nutritious, and VERY easy to make! Dandelion greens are slightly bitter so we add sweet diced tomatoes for some balance. Preparation Time:  30 minutes Cooking Time:  30 minutes Serves:  6 as main dish Ingredients: 3 cups of … Continue reading Dandelion and Lentil Soup with Tomato

Vegetarian Minestrone with Mizuna

Minestrone is like chicken soup, in that if you ask 10 cooks how to make it, you will get 10 different recipes. But it does have a few common ingredients:  beans, onions, celery, carrots, rice or pasta, vegetable stock, and fresh or canned tomatoes.  It can be, but is not usually, made with meat and/or meat-based stock like chicken stock. Our version of minestrone is vegetarian and … Continue reading Vegetarian Minestrone with Mizuna

Zucchini

Zucchini is a versatile vegetable and is a type of summer squash. It is excellent raw in salads, marinated, grilled, stir fried, sautéed, stuffed and baked, and diced or pureed for soups. Adaptable Zucchini Bread This recipe is a favorite at Worden Farm. It has worked well with every variation we can conjure, from substituting ripe bananas for half of the zucchini, adding chopped apples and walnuts, or grating fresh ginger and zesting … Continue reading Zucchini

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