Veggies for breakfast? Absolutely! They are a great way to use up any that you may have leftover from making other dishes like soups. Many recipes call for either a pound of this or a cup of that but not a lot of veggies come grown to those exact measurements so use what you need to make your soup, stew, casserole or other dish and … Continue reading Western-style Veggie Omelet
Caponata is a classic Sicilian dish traditionally made with fried eggplants, celery, vinegar, and capers, for a sweet and sour tasting dish. It’s often paired with crusty bread as a starter or eaten with the main course as a warm side dish, however, we often eat ours just by itself for a light dinner. This is our version where the main difference is that instead … Continue reading Eggplant Caponata, Classic and with Greens
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
A lot of recipes for chicken cacciatore list only bell peppers but we kick up the flavor of this favorite with several different types of peppers – red and green bells, poblanos, Cubanelles, sweet reds, and sweet yellows. Each adds their subtle difference in flavor to make for a VERY flavorful meal, and if you want, some heat (from the seeds and membranes of the poblanos). … Continue reading Chicken Cacciatore with Mixed Peppers
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
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
Worden Farm to Table 