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
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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
We love arugula’s peppery flavor, and rather than having it just in salads we try all kinds of ways to enjoy it. Sometimes it’s hard to think of other ways to enjoy a particular ingredient, but one way is to consider what goes well with it and then try using those same ingredients in a totally different type of dish. For example, arugula is often paired … Continue reading Arugula and Goat Cheese Pizza with Red Onion and Mushrooms
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 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
Worden Farm to Table 