Recipes

Cultivating Organic Food, Communities, and Farmers

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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Bhindi (Crispy Indian Okra)

Ingredients 12 oz fresh okra 3 tablespoons fat of choice (avocado oil, ghee, or schmaltz work well) ½ teaspoon cumin seeds 1 onion, diced 1 Serrano pepper (or 1-2 thai bird chilies), minced 2 cloves garlic, minced ½ inch ginger, minced ¼ teaspoon turmeric ¼ teaspoon...

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Roasted Radishes

ROASTED RADISHES WITH BROWN BUTTER, LEMON, AND RADISH TOPS INGREDIENTS 2 bunches medium radishes (such as red, pink, and purple; about 20) 1 1/2 tablespoons olive oil Coarse kosher salt 2 tablespoons (1/4 stick) unsalted butter 1 teaspoon fresh lemon juice PREPARATION...

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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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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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8310 Canoga Ave
Austin, TX 78724

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Phone: 512-484-2746