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

Three Cabbage Cousins Slaw with Pecans, Dates, and Vegan Tahini Dressing

Napa Cabbage, Kina Savoy, and Bok Choy are all in the Cabbage family — they are like cabbage cousins. This recipe can be made with other Cabbage family greens, such as Kale, or Tatsoi. Cabbage family crops are known for being health-promoting. If you’re new to Cabbage family crops in your diet, you may be pleasantly surprised by their light sweetness and craveworthiness. A mixture … Continue reading Three Cabbage Cousins Slaw with Pecans, Dates, and Vegan Tahini Dressing

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

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

Curried Curly Endive Soup with Romanesco

Many thanks to Chef Instructor Jason Osborne and the student chefs at Charlotte Technical College for creating and preparing this delicious recipe for our farm members! Ingredients: 4 TBSP Olive Oil ½ TBSP Ginger, Fresh, Minced ½ TBSP Garlic, Fresh Minced 2 each Scallions, Sliced 1 ea Jalapeno, Minced ½ Cup Worden Farm Yellow Onions, Fresh Minced 2 each Worden Farm Carrots, small dice 1 … Continue reading Curried Curly Endive Soup with Romanesco

Chimichurri Many Ways

Summer is fast approaching, and that means grilling.  One of our favorite condiments or sauces to put on grilled veggies is chimichurri, a traditional Argentinian sauce made with parsley, garlic, extra virgin olive oil, red pepper flakes, salt, and black pepper.  There are many other variations that include oregano, rosemary, lemon zest, and even sun-dried tomatoes for a red version. Classic green chimichurri with parsley, garlic, … Continue reading Chimichurri Many Ways

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