This recipe uses these favorite vegetables raw, by cutting the kale into a confetti-like chiffonade, and dicing the squash to 1/4 inch. It is delicious on its own, and also great as a side dish. Yield: 4 each ½ cup portions Ingredients: ½ cup Kale, fine chiffonade ½ cup Zucchini & Yellow Squash, 1/4 inch dice 1 each Kohlrabi, 1/4 inch dice 1/2 each Scallion, … Continue reading Italian Kale, Summer Squash and Scallion Salad with Quinoa
Use a spiralizer, mandolin, food processor, or just thinly slice any type of squash to make the “ramen” noodles for this recipe. Preparation Time: 30 minutes Cooking Time: 15 minutes (for spaghetti squash), 10 minutes for ramen miso broth Yields: 2 qts Ingredients: 1 medium to large zucchini squash 1 small to medium head of escarole 1 medium globe eggplant 2 tbsp plus 1/2 tsp … Continue reading Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant
Our organic zucchini joins here with Dutch-processed cocoa powder and almond slivers for next-level deliciousness. Preparation Time: 30 min. Cooking Time: 55 min. Yield: (2) 1.5 lb loaves Ingredients: 8 oz + 2 oz. organic all purpose flour 1 1/2 oz. organic whole wheat flour 1 oz. Dutch-processed cocoa powder 1/2 tsp baking powder 1/2 tsp baking soda 2 tsp kosher salt 1 tbsp ground cinnamon 1 … Continue reading Zucchini, Dutch Chocolate and Almond Quick Bread
Worden Farm to Table 