Rob’s Baked Radishes with Roasted Scallion Vegan Aioli

Raw, fresh radishes regularly brighten up salads and crudité platters but here is a different kind of radish recipe from Rob, one of our CSA members. Rob does like radishes raw, but he loves them most when they are baked! We serve it here with a roasted scallion and garlic vegan aioli.  They are both so quick and easy to make, and delicious! Thank you, Rob, for this … Continue reading Rob’s Baked Radishes with Roasted Scallion Vegan Aioli

Broccoli Teriyaki Stir-Fry with Cashews, Chicken and Linguini

Broccoli is in season! This stir-fry recipe lets broccoli shine in its simplicity, with a freshness and flavor that satisfies. If you cannot get your hands on super fresh broccoli, then you can substitute the broccoli with its close relatives, like romanesco, cauliflower, or brussels sprouts. Preparation Time:  30 minutes (preparing veggies and various ingredients); 4 hours minimum to marinade the chicken in the teriyaki sauce. Cooking Time: … Continue reading Broccoli Teriyaki Stir-Fry with Cashews, Chicken and Linguini

Kale, Cabbage, and Leek Slaw with Orange Sesame Vinaigrette

A mixture of fresh vegetables and well-balanced vinaigrette is key to this recipe. Many thanks to Chef Instructor Ron Westrom and the students in the Charlotte Technical College Culinary Arts Program for creating and preparing this delicious vegetable slaw for Worden Farm members.   Yield: (2) ½ cup portions Ingredients: 1 Cup Worden Farm Organic Cabbage, Sliced Thinly 1 Cup Worden Farm Organic Kale, Sliced Thinly … Continue reading Kale, Cabbage, and Leek Slaw with Orange Sesame Vinaigrette

Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut

Lacto-fermentation seems to be the rage these days and it’s about time since humans have been preserving vegetables this way for millenia. The term “lacto” refers to lactobacillus, a strain of bacteria common on the skin of most produce, especially those that grow close to the ground.  Without getting into a lot of scientific detail, the bacteria convert sugars to lactic acid which then acts as a … Continue reading Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut

“Are You Sure There Is No Meat In This!?!” Stuffed Cabbage Rolls

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

Basic Vegetable Stock (Clear and Puréed)

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)

Italian Kale, Summer Squash and Spring Onion Salad with Quinoa

The summer squash harvest is coming on now, and kale is still in abundance. This recipe uses these favorite vegetables raw, by cutting the kale into a confetti-like chiffonade, and dicing the squash to 1/4 inch. It is delicious on its own, and also great as a side dish. Yield: 4 each  ½ cup portions Ingredients: ½ cup Italian Kale, fine chiffonade ½ cup Zucchini … Continue reading Italian Kale, Summer Squash and Spring Onion Salad with Quinoa