Recipes

Cultivating Organic Food, Communities, and Farmers

Butternut Squash Galette

INGREDIENTS 3tablespoons unsalted butter 1onion, sliced 1butternut squash (about 1½ pounds), cut into 1/8-inch-thick slices kosher salt and black pepper 2teaspoons chopped fresh sage leaves 1basic flaky piecrust 1tablespoon heavy cream ½cup crumbled blue cheese (2...

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Ham and Potato Casserole

INGREDIENTS 3/4 cup chopped onion 1/4 cup chopped green pepper 2 tablespoons margarine 1 tablespoon flour 1 dash pepper 1 cup milk 1 cup shredded cheddar cheese 1/4 cup mayonnaise 3 cups potatoes, cooked and diced 2 cups ham, cooked and diced DIRECTIONS HEAT oven to...

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Skillet Okra w/ Garlic

Ingredients 1 pound of okra ¼ cup of olive oil 3 cloves of garlic, minced 1 teaspoon of adobo all-purpose seasoning (I like Goya) ½ teaspoon of salt ½ teaspoon of fresh ground pepper Instructions If using fresh okra...cut the ends of the okra and cut into ½ inch...

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Honey-Roasted Cherry Tomatoes

INGREDIENTS 1 pound/500g cherry tomatoes 2 garlic cloves 1 tablespoon clear honey 3 tablespoons olive oil Flaky sea salt and freshly ground black pepper PREPARATION Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut...

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Okra Summer Salad

INGREDIENTS 1 pound fresh okra, cut into 1/2-inch pieces 1 15-ounce can of black beans, drained and rinsed 1 ear of corn (fresh sweet peak-season corn preferred) 1 large, white onion, diced 1 pound (about 15-20) cherry tomatoes, halved 3 tablespoons extra virgin olive...

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Crispy Baked Eggplant

INGREDIENTS 2 pounds small to medium-size eggplant (about 6 depending on exact size) 2 large eggs 3/4 cup finely grated Parmesan cheese 3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option) 1 teaspoon dried Italian Seasoning 1/2 teaspoon each...

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Vegan Potato Salad

Ingredients VEGETABLES 1 pound (453 g) small red potatoes (or sub sweet potatoes // yellow work, too, but can get soft) 2 1/2 cups (~370 g) diced vegetables (i.e. bell pepper, celery, red onion, etc.) SAUCE 1 cup (120 g) raw cashews 1/3 cup (80 ml) water 1 Tbsp (15...

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Pecan Encrusted Friend Okra

INGREDIENTS 1 large bag pecans 1 lb. okra, sliced in 1/2-inch pieces 3-4 eggs 3 T flour Salt & pepper Oil, for frying Ranch, for dipping INSTRUCTIONS Pulse all pecans in a food processor until ground. Pour into a shallow dish. Whisk together eggs and flour (or...

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Butternut Black Bean Burgers

Ingredients 1 flax egg (1 TBSP ground flax + 3 TBSP water) or 1 egg 1 cup mashed black beans [refried black beans work too!] 1 cup pureed butternut squash 1/3 cup diced onion 1/3 cup diced celery 2 cloves of garlic, smashed and minced 1 TBSP olive oil [or butter] 3/4...

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Melon Salad with Hazelnuts

Toss 1/2 sliced cantaloupe with 1/4 cup each chopped toasted hazelnuts and parsley, 2 tablespoons olive oil, 1 tablespoon rice vinegar and a pinch of sea salt. Drizzle with more olive oil; top with shaved parmesan. Original...

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Vegan Cucumber Semolina Dosa

Ingredients  1 medium-sized cucumber 3/4 cup semolina 2 teaspoons sugar A bunch of coriander leaves 5 strands of cilantro, chopped 3 green chilis, chopped Salt, to taste Vegetable oil Directions  Wash and grate the cucumber. Add the semolina, green chilis, sugar, salt...

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Arugula Pesto with Pasta

Photo by: Holly A. Heyser Ingredients  PESTO 3 garlic cloves, chopped 2 tablespoons toasted pine nuts, chopped 2 tablespoons grated cheese (I like grana padano) About 2 cups chopped arugula Salt Olive oil (use the good stuff) PASTA 100 grams semolina flour (about a...

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Vegan Pesto

Ingredients  2 cups tightly packed fresh basil 1/2 cup walnuts or pine nuts 1 to 2 cloves garlic, roughly chopped (to taste) 1/2 cup extra-virgin olive oil Sea salt and freshly ground pepper, to taste 1 tablespoon lemon juice 3 tablespoons nutritional yeast...

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Okra and Potato Hash

Okra and Potato Hash  original recipe here 1 tablespoon whole brown mustard seeds 1/3 cup vegetable oil 1 small sweet onion, minced 2 garlic cloves, minced 2 teaspoons minced fresh ginger 1/2 pound small russet potatoes, diced 1/2 teaspoon ground red pepper 1/4...

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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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Austin, TX 78724

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