Many thanks to Chef Instructors Jenna Hartman-Fox, Jason Osborne, and Ron Westrom, along with the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Yield 10 Servings Ingredients 1 # Black Beans, dried, soaked overnight OR quick soaked 2 oz Olive Oil 8 oz Onions, yellow, small dice 4 oz Carrots, small dice 4 oz Celery, small dice 12 … Continue reading Vegan Black Bean Chili
1# Tomatoes, cored, diced 1# Cucumbers, peeled, seeded, diced 10oz Green Peppers, seeded, diced 10oz Red Peppers, seeded, diced 1lb Onions, sliced 1# Gluten Free Bread, diced 24oz Tomato Juice 2oz Tomato Puree 4 cloves Garlic, paste ½ each Jalapeno minced 2.5 oz Olive Oil 3oz White Wine Vinegar 2 tsp Salt 1 tsp Pepper 4oz Gluten Free Croutons 1# Tomatoes, cored, … Continue reading Gazpacho Andalusia
Chilled Beet Soup with Golden Beet, Fennel & Radish Salad (Vegan) Yield: 1 Quart 2 TBSP Olive Oil 1 each Sweet Onion, sliced thin 1 bulb Fennel, sliced thin 4 Cups Red Beets, washed, peeled and chopped 3 Cups Vegetable Stock 1 each Bay leaf To Taste Salt To Taste White Pepper 2 TBSP Brown Sugar 2 TBSP Red Wine Vinegar To Taste Salt & … Continue reading Chilled Beet Soup with Golden Beet, Fennel & Radish Salad
Sautéed Balsamic Greens Yield: about 16 tomato cups Ingredients: 1 Bulb Fennel, core removed, washed, minced 4 Cups Worden Farm Escarole, cleaned, torn in 1 inch pieces 1 Cup Worden Farm Kale, cleaned, stems removed, torn in 1 inch pieces 1 oz. Olive oil, infused with tomato and herb, from sous vide tomato recipe 3 tsp. Garlic, minced 2 oz. Balsamic vinegar 1 … Continue reading Sautéed Balsamic Greens & Sous Vide Tomato Confit with Olive Oil and Herbs
A cold front is on the way, so we are making soup today! Yield: 1 Quart Ingredients: 4 TBSP Olive Oil ½ TBSP Garlic, Fresh Minced ½ Cup Worden Farm, Yellow Onions, Fresh Minced 2 stalks Worden Farm, Celery, small dice 2 each Worden Farm, Sweet Pepper, small dice 2 Cups (Packed) Worden Farm, Escarole, chopped 2 … Continue reading Escarole & Spaghetti Squash Soup with Cured Tomatoes and Fresh Herbs
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
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
Worden Farm to Table 