Sautéed Balsamic Greens & Sous Vide Tomato Confit with Olive Oil and Herbs

Sautéed Balsamic Greens Yield: about 16 tomato cups   Ingredients: 1 Bulb              Fennel, core removed, washed, minced 4 Cups             Worden Farm Escarole, cleaned, torn in 1 inch pieces 1 Cup               Worden Farm Kale, cleaned, stems removed, torn in 1 inch pieces 1 oz.                 Olive oil, infused with tomato and herb, from sous vide tomato recipe 3 tsp.               Garlic, minced 2 oz.                Balsamic vinegar 1 … Continue reading Sautéed Balsamic Greens & Sous Vide Tomato Confit with Olive Oil and Herbs

Thai Basil Pesto

This Thai basil pesto, while a bit more exotic, can be used like you would classic basil pesto: on pasta, grilled meat, poultry, fish, or veggies. You may have to make a visit to a nearby Asian market to find all the ingredients but it will be well worth it. Yield:  2 cups Ingredients: 5 cups of lightly packed Thai basil leaves 1 cup of lightly packed … Continue reading Thai Basil Pesto

Italian Basil Pesto

Make this pesto recipe when basil is being harvested in abundance. Enjoy some right away, and freeze some for later use. Preparation Time:  20 minutes Cooking Time:  7 minutes Yields:  2 cups Ingredients: 4 cups lightly packed fresh Italian basil leaves, blanched 2 quarts water (for blanching) 1 tbsp kosher salt Ice water bath 1/2 cup extra virgin olive oil 1/2 cup grated Parmesan Reggiano 1/4 cup toasted … Continue reading Italian Basil Pesto

Oven Roasted Tomatoes

We have really enjoyed the tomatoes this season.  There are many ways to preserve tomatoes to enjoy them later in the year when the tomato season has ended. Roasting tomatoes and freezing them is one way to make sure you can enjoy them up to six months later. Here, we use Roma tomatoes, but if you use cherry, grape, or slicer tomatoes, adjust the cooking … Continue reading Oven Roasted Tomatoes

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