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
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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
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
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, http://www.bacardi.com, 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
Worden Farm to Table 