Category: Regional Cuisines

Beets, Chard, Endive, Fennel, Gluten Free, Lactose Free, Organic, Parsley, Peppers, Recipes, Scallions, Southern U.S., Tomatoes, Vegan, Vegetarian

Wilted Endive Salad with Warm Fennel Vinaigrette

We at Worden Farm have worked for many years with the Culinary Arts Program at the Charlotte Technical College, helping to educate student chefs about farm-fresh vegetables. The chefs will be at Worden Farm this Wednesday afternoon, demonstrating and sampling this Florida cuisine recipe, which uses many vegetables that currently are being harvested in abundance at Worden Farm. Many thanks to Chef Instructors Ron Westrom and Jason … Continue reading Wilted Endive Salad with Warm Fennel Vinaigrette

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Cauliflower, Gluten Free, Lactose Free, Mediterranean, Onions, Organic, Parsley, Recipes, Salads, Sides, Tomatoes, Vegan, Vegetarian

Cauliflower Couscous

Cauliflower “couscous” or “rice” is a great side dish and an excellent base for a healthy bowl. We use our tomatoes, parsley, and white cauliflower in this recipe. The following recipe serves approximately six as a main dish; or more as a side. Ingredients: 1 medium sized (6 -7 inch wide) head of cauliflower 1 cup diced tomatoes, seeds and membrane removed 1 cup of … Continue reading Cauliflower Couscous

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Asian, Entrees, Escarole, Gluten Free, Lactose Free, Mediterranean, Organic, Recipes, Scallions, Soups

Escarole, Scallions and Salmon in Miso Dashi Broth

The Mediterranean meets the Far East in this recipe for escarole and scallions.  We poached a filet of salmon in water, white miso paste, dried kombu seaweed, and scallions creating a salmon dashi broth.  Once the salmon is fully poached we remove the salmon, strain the poaching liquid, add chopped fresh escarole and sliced scallions, and cook them briefly. We got this salmon from Maralee McGowen, owner … Continue reading Escarole, Scallions and Salmon in Miso Dashi Broth

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Asian, Bok Choy, Gluten Free, Lactose Free, Organic, Recipes, Sides

Baby Bok Choy and Shiitake Mushrooms in Oyster Sauce

We harvest bok choy at various stages of development; mature and baby (a couple weeks old).  Baby bok choy is far more delicate in flavor and texture than in its mature stage but is still robust enough to cook in braises, stews, or stir-fry…just put them in later rather than earlier. Note:  Stir-frying is a high heat, short cooking time technique that does not “cook” … Continue reading Baby Bok Choy and Shiitake Mushrooms in Oyster Sauce

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Appetizers, Entrees, Lactose Free, Onions, Organic, Recipes, Scallions, Southern U.S., Tomatoes, Vegan, Vegetarian

New Year’s Resolution Tomato Tart

Tomato pies are a traditional Southern delight. Lots of the recipes out there tend to be heavy in calories and labor intensive. Our Worden Farm version is lighter and can be prepared in much less time. It is delicious, and healthy, and happens also to be vegan. This is perfect for a potluck, and presents beautifully. Serve either as an entree in large squares, or … Continue reading New Year’s Resolution Tomato Tart

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Appetizers, Italian, Organic, Recipes, Romaine, Salads

Classic Caesar Salad

We love trying new recipes all the time but every now and then go back to the classics like a classic Caesar salad with Romaine lettuce but with a modern day twist. We use real egg yolks but from pasteurized eggs. The flavor and creaminess of using real egg yolks in the dressing combined with the fresh and crisp romaine are unforgettable. Preparation Time:  30 … Continue reading Classic Caesar Salad

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Appetizers, Baby Greens, Basil, Chard, Cooking Greens, Eggplants, Entrees, Gluten Free, Italian, Lactose Free, Onions, Organic, Parsley, Peppers, Recipes, Sides, Squashes, Tomatoes, Turnips

Veggie Frittata with Turnips and Swiss Chard

Frittatas are like omelets in that they are a great and delicious way to enjoy your seasonal vegetables.  They are an every-meal kind of dish; enjoy them for breakfast, lunch, dinner, or a late-night snack.  They also make for an excellent appetizer for your holiday parties and get-togethers. Preparation Time:  15 minutes Cooking Time:  35 minutes (10 minutes to cook the veggies; 20-25 minutes to … Continue reading Veggie Frittata with Turnips and Swiss Chard

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