Green beans with stewed tomatoes is a staple on most Southern tables. In this recipe, we change it up a bit and add one of our Scotch bonnet peppers (whole) to the pot for a few minutes to give it more flavor and just a tad bit of heat. (Don’t worry, we remove it just before we add the tatsoi to finish the dish.) Scotch bonnets … Continue reading Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper
Stuffed cabbage rolls, despite a vegetable-specific name, are usually all about umami; rich tomato sauce and lots of meat filling. Our recipe is vegetarian but we try to stay true to this tradition by using a filling that is rich with roasted veggies, barley cooked with mushrooms and mushroom stock made from rehydrating umami-rich dried mushrooms, and a rich, thick red sauce made with caramelized onions … Continue reading “Are You Sure There Is No Meat In This!?!” Stuffed Cabbage Rolls
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If you’re looking for an easy weekend day project try making this basic vegetable stock. You can use veggies leftover from making other dishes, and it freezes well for later use. We make two kinds of veggie stock: clear and puréed. We use the clear veg stock in clear soups, but when we make soups that are more rustic, creamy, and thick, then we use the puréed stock … Continue reading Basic Vegetable Stock (Clear and Puréed)
This really is two easy recipes: one is for sautéed mixed greens, and the other is for cured tomatoes. Put them together, and it’s a perfect match. We grow many varieties of greens, and just about all of them work well here. The tomatoes in this recipe are best if they are Romas, but slicer, grape, or cherry tomatoes also will work well. Just use what’s in season, … Continue reading Sautéed Mixed Greens over Cured Tomatoes
Use a spiralizer, mandolin, food processor, or just thinly slice any type of squash to make the “ramen” noodles for this recipe. Preparation Time: 30 minutes Cooking Time: 15 minutes (for spaghetti squash), 10 minutes for ramen miso broth Yields: 2 qts Ingredients: 1 medium to large zucchini squash 1 small to medium head of escarole 1 medium globe eggplant 2 tbsp plus 1/2 tsp … Continue reading Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant
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This easy sauté gives fennel and celery a starring role, with support from scallions and sturdy greens such as escarole or kale. The textures of these vegetables combine nicely and and the flavors are fantastic. If using the vegetable stock instead of chicken stock, and omitting the butter and the Parmesan cheese garnish, then the recipe is vegan. Either way, it is delicious. 1 large … Continue reading Celery and Fennel Sauté
With a population of 1.3 Billion India is the second most populous nation on the planet. It also has 5 major regions and over 2,000 distinct ethnic groups, each with their own culture and cuisine, yet even with such diversity, one (of many) spice mix is popular throughout… garam masala. Recipes for garam masala differ from region to region but they generally contain cinnamon, cardamom, … Continue reading Spicy Garam Masala Roasted Cauliflower and Carrot Soup with Tatsoi and Cucumber-Mint Raita
Worden Farm to Table 