Vegan Black Bean Chili

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

Gazpacho Andalusia

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

Sticky post

Full Moon Salad

We created this salad on the December full moon. This uses similar ingredients as in the fresh toppings in Posole, which is a classic Mexican soup that we love. Instead of the traditional radishes and green cabbage, we use turnips and bok choy. Posole often is served on special occasions, and a full moon in December is cause for celebration, bringing in a little more light when the days … Continue reading Full Moon Salad

Florida Avocado Guacamole

This recipe uses organic Florida avocado, jalapeño, and limes. Florida avocados have a milder flavor compared to the smaller Haas avocados. Preparation Time:  20-25 minutes Serving Size:  4-6 cups Ingredients: 1-2 large Florida avocados You may also use Haas avocados but they’re much smaller so you will need 6 of them to replace the two Florida avocados. 2-3 jalapenos diced (destem, leave all seeds and … Continue reading Florida Avocado Guacamole

Classic Mojito with Organic Mint

While there are countless dishes that use mint, we wanted to present a beverage that really incorporates it and the mojito won the day. This recipe was inspired by the recipe found on Bacardi’s web-site,, but modified for use with a cocktail shaker. The photographs and original recipe were contributed by Ray Toves, a Sarasota-based chef and food photographer.  Preparation Time:  10 minutes Serves: 1 Ingredients: … Continue reading Classic Mojito with Organic Mint