When most people hear “ratatouille” they think of a stew-like dish with lots of big chunks of veggies. The guests think “yum”. The cook (you) thinks “that’s a lot of chopping” but not so with a layered ratatouille. This recipe is a time-saver. Pour some of your favorite marinara on the bottom of a baking dish, cut thick slices of tomatoes, bell peppers, onions, and … Continue reading Layered Ratatouille with Kina Savoy
A lot of recipes for chicken cacciatore list only bell peppers but we kick up the flavor of this favorite with several different types of peppers – red and green bells, poblanos, Cubanelles, sweet reds, and sweet yellows. Each adds their subtle difference in flavor to make for a VERY flavorful meal, and if you want, some heat (from the seeds and membranes of the poblanos). … Continue reading Chicken Cacciatore with Mixed Peppers
If you’re looking for a low carb alternative to potatoes or rice, look no further than turnips. Yes, turnips! While they may be mildly bitter, roasting them will reduce that bitterness and add rich caramelized flavor. Note: One medium turnip (red or white) has about 8 grams of carbs while the same sized potato has over 35 grams. The turnip roots and the greens are edible. Most … Continue reading Roasted Salad Turnips and Sautéed Greens
The holidays are a special time of the year. While filled with family, friends, and celebrations, it can also be a challenging time trying to figure out what to serve that would be delicious, interesting, colorful, healthy, AND not take a lot of time or cost an arm and a leg to prepare. Here is a great go-to appetizer that checks all of those boxes … Continue reading Sauteed Arugula and Cherry Tomato Crostinis with Blue Cheese Crumbles
This delicious salsa is best served warm. It can be enjoyed as a topping for tacos, burritos, or even as a dip with chips, but is hearty enough to be served as a side dish. Preparation Time: 15 minutes Cooking Time: 30 minutes Yields: 1 qt of salsa Ingredients: 4 large poblano peppers 6 Florida sweet corn 1 white onion, sliced into 1/2 inch thick rings … Continue reading Warm Roasted Poblano Peppers and Sweet Corn Salsa
The weather in South Florida this time of year is perfect for growing bok choy, a winter hardy, mildly flavored, type of Chinese cabbage. As a member of the cabbage family, bok choy has the great nutritional properties of cruciferous vegetables. Bok choy is delicious raw, and it also is often cooked in dishes like stir-fry, which is what we chose to do here. Because of its … Continue reading Stir-fried Bok Choy with Black Bean and Garlic Sauce
We love dill, be it in pickles, salads, or grilled seafood, but we especially love it on bagels and lox with all the fixings. In this recipe we will not only show you how to use our fresh dill on your bagels and lox, we will also show you how to make your own dilled gravlax. You can NEVER use enough dill in the preparation … Continue reading Dilled Gravlax
Worden Farm to Table 