Here’s a classic recipe for vegetable stock with tomatoes. Try other mild-flavored vegetables, too. Yield: 2 quart Ingredients: 1 oz Vegetable oil 12 oz Onions, Diced 6oz Celery, Diced 6 oz Carrots, Diced 6 oz Mushrooms 6 oz Garlic, whole cloves 12 oz Tomatoes, chopped 1 ea Sachet d Epice 1 tsp … Continue reading Vegetable Stock
These potstickers are a fantastic appetizer, and you can adapt the recipe to use lots of different kinds of seasonal veggies. They are so delicious that we would like to have a plate full of them, as a main course! Ingredients: 2 Tbsp. Vegetable Oil 2 Tpsp Sesame Oil 1 Cup Kina Savoy, chiffonade 1 Cup Kale or greens of choice, chiffonade 1/2 Cup … Continue reading Vegetable Potstickers with Citrus Ponzu Dipping Sauce
Cold, rainy weather = time for warm soup! This recipe makes a delicious and hearty bisque, using lots of eggplant, which we are harvesting in abundance now, in anticipation of an expected frost. The red bok choy and endive give it lots of flavor and bonus healthy nutrients. Yield 3 Quarts Ingredients 1 ea Onion, Yellow, Julienne ¼ Cup Garlic, Minced 3 oz Olive Oil … Continue reading Tomato Bisque with Roasted Eggplant, Red Bok Choy and Endive
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
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
Napa Cabbage, Kina Savoy, and Bok Choy are all in the Cabbage family — they are like cabbage cousins. This recipe can be made with other Cabbage family greens, such as Kale, or Tatsoi. Cabbage family crops are known for being health-promoting. If you’re new to Cabbage family crops in your diet, you may be pleasantly surprised by their light sweetness and craveworthiness. A mixture … Continue reading Three Cabbage Cousins Slaw with Pecans, Dates, and Vegan Tahini Dressing
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 