Chilled Beet Soup with Golden Beet, Fennel & Radish Salad (Vegan) Yield: 1 Quart 2 TBSP Olive Oil 1 each Sweet Onion, sliced thin 1 bulb Fennel, sliced thin 4 Cups Red Beets, washed, peeled and chopped 3 Cups Vegetable Stock 1 each Bay leaf To Taste Salt To Taste White Pepper 2 TBSP Brown Sugar 2 TBSP Red Wine Vinegar To Taste Salt & … Continue reading Chilled Beet Soup with Golden Beet, Fennel & Radish Salad
Sautéed Balsamic Greens Yield: about 16 tomato cups Ingredients: 1 Bulb Fennel, core removed, washed, minced 4 Cups Worden Farm Escarole, cleaned, torn in 1 inch pieces 1 Cup Worden Farm Kale, cleaned, stems removed, torn in 1 inch pieces 1 oz. Olive oil, infused with tomato and herb, from sous vide tomato recipe 3 tsp. Garlic, minced 2 oz. Balsamic vinegar 1 … Continue reading Sautéed Balsamic Greens & Sous Vide Tomato Confit with Olive Oil and Herbs
A cold front is on the way, so we are making soup today! Yield: 1 Quart Ingredients: 4 TBSP Olive Oil ½ TBSP Garlic, Fresh Minced ½ Cup Worden Farm, Yellow Onions, Fresh Minced 2 stalks Worden Farm, Celery, small dice 2 each Worden Farm, Sweet Pepper, small dice 2 Cups (Packed) Worden Farm, Escarole, chopped 2 … Continue reading Escarole & Spaghetti Squash Soup with Cured Tomatoes and Fresh Herbs
Curing tomatoes really brings out the flavor. This recipe uses Cherry tomatoes, but Romas and Slicers also work well. Yield: 2 cups Ingredients: 1 Pint Worden Farm Cherry Tomatoes, halved 2 TBSP Garlic, Minced 4 TBSP Herbs, Assorted, Minced 2 TBSP Extra Virgin Olive Oil 1/2 tsp Kosher Salt 1/2 tsp Black Pepper Method: Cut tomatoes in 1/2. Toss with Garlic, Herbs, Olive oil, … Continue reading Cured Organic Tomatoes
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
Worden Farm to Table 