Every day Chef Todd, and his intrepid crew of culinary cut-ups, transforms thier own harvest, with some of the finest ingredients from around the world, into a vast selection of mouth-watering dishes.

Inspired by what's in season, there is always something delicious to take home. If you like to cook, be sure to check out all the wonderful recipes available at the front of the store. You'll find choices from Chef Todd as well as our very own cookbook author, Lynne Wilson. Thier kitchen is always cooking so you don't have to! They'll keep you well fed with flavorful appetizers, main courses, soups, side dishes, and salads. Favorites include:

Pasta & potato salads, chicken cutlets in fresh herbs, a variety of cheesy quiche,
Greek and chicken Caesar salads, sweet & sour or cayenne chicken bites,
seasonally-inspired chicken salads, roasted chicken with veggies,
pasta with chicken & broccoli florets, and our great selection of soups and salads.

Also: Be sure to check out their Cooking Classes. "Let's Get Cooking" runs every month from September to May. Enjoy a great time on your own or with a group of friends!

From Wilson Farms Website

“Green Monster” Spinach Soup - Perfect for the Holiday’s with a Pinch of Nutmeg.

Ingredients   

5 Yukon Gold potatoes, peeled & roughly chopped
2 lbs. spinach, washed and stemmed
2 yellow onions, roughly chopped
3 garlic cloves
1 cup light cream
¼ cup Romano cheese
2 Tbs. butter
Salt and pepper
Pinch of nutmeg
Water

Procedure

Melt butter in a large soup pot. Add onions and garlic and brown for about 10 minutes. Add potatoes, nutmeg, and enough water to just barely cover the potatoes. Simmer until potatoes are soft, about 20 minutes. Remove from heat. Add spinach and let sit for 8 to 10 minutes until spinach wilts. Puree in a regular blender or immersion blender. Add cream, cheese, and season with salt and pepper..

Serves 8-9