Worden Farm Kimchee

Many thanks to Chef Instructors Jenna Hartmann, Jason Osborne, and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Main Ingredients 1 each             Worden Farm Napa Cabbage 1 each             Worden Farm Bok Choy 1 each             Worden Farm Carrot, Thinly Sliced 1 each             Worden Farm Kohlrabi 5 each             Worden Farm Spring Onions 2 … Continue reading Worden Farm Kimchee

Chilled Kohlrabi Soup with Herb Puree and White Turnip & Collard Green Crisps

Kohlrabi has a mild sweetness that shines in this recipe. This elegant chilled soup, created by the Charlotte Technical College Culinary Arts Program, elevates one of our favorite under-appreciated vegetables to new heights. Cheers, to the mighty kohlrabi! Vegan Version Yield: 1 Quart Ingredients: 2 TBSP                        Olive Oil 4oz                              Sweet Onions, Julienne 1 tsp                           … Continue reading Chilled Kohlrabi Soup with Herb Puree and White Turnip & Collard Green Crisps

Roasted Butternut Squash Soup with Spicy Kale & White Turnips

Many thanks to Chef Instructors Ron Westrom and Jason Osborne and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Yield: 2 Quart Ingredients: 4 TBSP                        Olive Oil ½ TBSP                       Ginger, Fresh, Minced ½ TBSP                       Garlic, Fresh Minced 1 ea                             Jalapeno, Fresh, Minced ½ Cup                         Onions, Fresh Minced 1 Cup                          White Turnip, with leafs, Small dice … Continue reading Roasted Butternut Squash Soup with Spicy Kale & White Turnips

Root Vegetable Paella with Smoked Tomato Saffron Broth and Moroccan Couscous

Root Vegetable Paella with Smoked Tomato Saffron Broth and Moroccan Couscous Yield: 4-6 portions As needed Olive Oil ½ cup Celery, Diced ½ cup Yellow onions, Diced 1 Tbsp Tomato Paste 1/4 cup White Wine 1 pinch Saffron ½ cup Turnips, Peeled, Diced, and Roasted ¼ cup Roasted peppers, diced, skins and seeds removed ½ cup Red Beets, Roasted, Peeled, and Diced ½ cup Spaghetti … Continue reading Root Vegetable Paella with Smoked Tomato Saffron Broth and Moroccan Couscous

White Turnip and Turnip Green Hash with Spanish Chorizo

Hash is a creative way to utilize ingredients left over from making other dishes.  A lot of recipes use potato but another great option is to replace the potato with the underappreciated turnip. This is excellent for breakfast, or for a side dish with lunch or dinner. This dish is really about the turnip; a small amount of chorizo is added for flavor and color; Turnips … Continue reading White Turnip and Turnip Green Hash with Spanish Chorizo

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

Lucky New Year’s Greens and Rice

The tradition in the South is to eat collard greens on New Year’s Day, for good luck. We are all for tradition, but sometimes it is nice to try something NEW that still honors tradition. We feel lucky whenever we eat this rice dish, and it’s perfect for celebrating the New Year, or for any time at all. We love that it is super healthy, and … Continue reading Lucky New Year’s Greens and Rice