Recipes

Cultivating Organic Food, Communities, and Farmers

Earthy Kohlrabi Soup

INGREDIENTS 1 medium kohlrabi stem peeled and cubed into 1/4″ pieces 1 large onion chopped Handful of mushrooms cleaned and sliced 3 cups of soups greens – baby kale, spinach and/or chard, cleaned and sliced into strips 1 1/2 quarts chicken stock (how to make) 1 tsp...

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Curried Butternut Squash Soup

INGREDIENTS SOUP 1 Tbsp (15 ml) coconut or grape seed oil 2 shallots, thinly diced (~40 g) 2 cloves garlic, minced (1 Tbsp or 6 g) 6 cups (840 g) butternut squash (~1 small butternut squash) Pinch each sea salt + black pepper, plus more to taste 1 1/2 Tbsp (12 g)...

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How to Make Easy Kimchi

INGREDIENTS 1 medium head (2 pounds) napa cabbage 1/4 cup sea salt or kosher salt (see Recipe Notes) Water (see Recipe Notes) 1 tablespoon grated garlic (5 to 6 cloves) 1 teaspoon grated ginger 1 teaspoon sugar 2 to 3 tablepoons seafood flavor or water (optional, see...

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Kohlrabi Chips

INGREDIENTS Very thinly sliced, unpeeled kohlrabi Olive oil Coarse salt DIRECTIONS Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden,...

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Curried Beet Soup with Tandoori Chickpeas

INGREDIENTS CHICKPEAS 1 15-ounce (425 g) can chickpeas, rinsed, drained + dried in a clean towel 1 Tbsp melted coconut oil (or sub grape seed oil) 1/4 tsp sea salt, plus more to taste 2 Tbsp tandoori masala spice blend (see notes for DIY/where to buy*) 1 tsp coconut...

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Cold Sesame Noodles with Broccoli and Kale

INGREDIENTS 1 large head of broccoli, cut into large florets with some stalk attached 2 garlic cloves, 1 finely grated, 1 thinly sliced, divided 1½ teaspoons sambal oelek 1 tablespoon plus ½ cup sherry vinegar or red wine vinegar, divided ¾ cup vegetable oil, divided...

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Sauteed Shrimp with Arugula and Tomatoes

INGREDIENTS 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 cup cherry or grape tomatoes 1 garlic clove, minced 1 pound large shrimp, peeled and deveined 4 ounces wild or baby arugula (4 cups) Coarse salt and ground pepper 1 tablespoon fresh lemon juice...

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Spaghetti Aglio e Olio with Lots of Kale

Photo by Alex Lau INGREDIENTS Kosher salt 3 large or 4 smaller bunches kale, any type (about 1½ pounds) 5 garlic cloves ¼ cup olive oil, plus more for drizzling Freshly ground black pepper 12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta...

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Carbonara with Bell Pepper, Ham & Radish

Ingredients 1 tsp extra-virgin olive oil 1 large yellow onion, chopped 1 orange bell pepper, chopped 1/2 lb low-sodium lean ham, no added nitrates or nitrites, cut into 1/2-inch cubes 8 oz whole-wheat linguine (TRY: Jovial Foods 100% Organic Einkorn Whole Wheat Pasta...

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Summer Squash Soup with Coconut Milk

(Image credit: Kimberley Hasselbrink) Ingredients 8 ounces extra-firm tofu, cut into 1/2-inch cubes Fine-grain sea salt 1 tablespoon red Thai curry paste, plus more if needed 3 tablespoons extra-virgin coconut oil or extra-virgin olive oil, plus more for the tofu...

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Apple Pecan Arugula Salad

Ingredients SALAD 1/2 cup (50 g) raw pecans 7 ounces (198 g) arugula (organic when possible) 2 small apples (1 tart, 1 sweet), peeled, quartered, cored and thinly sliced lengthwise 1/4 red onion, thinly sliced optional: 2 Tbsp (20 g) dried cranberries DRESSING 1 large...

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One-Pot Kale and Quinoa Pilaf from Food52

Serves 2-4

  • cups salted water
  • cup quinoa
  • bunch lacinato kale, washed and chopped into 1″ lengths
  • meyer lemon, zested and juiced
  • scallions, minced
  • 1tablespoon toasted walnut oil
  • tablespoons toasted pine nuts
  • 1/4cup crumbled goat cheese
  • Salt and pepper
  1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
  2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
  3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

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Green Gate Farms
8310 Canoga Ave
Austin, TX 78724

Email: info@greengatefarms.net
Phone: 512-484-2746