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
Ramen soups are the rage these days and we love them as well, however, we replaced the pasta noodles with two types of our own, so to speak; our zucchini squash “zoodles” and spaghetti squash “spoodles”. We make a basic ramen soup broth using organic white miso. For times when we want it to be vegetarian, we just don’t add the bonito flakes. Note: You will … 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 