Cultivating Organic Food, Communities, and Farmers

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...

read more

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...

read more

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...

read more

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...

read more

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...

read more

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...

read more

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...

read more

Eggplant and Arugula Salad

Ingredients: 1 large eggplant 2-3 cups arugula ½ cup raisins 2 tbs olive oil + 3 tbs olive oil 2 garlic cloves, crushed 3 tbs balsamic vinegar Salt & pepper Optional – grated parmesan Preparation: Pre-heat oven to 400 F Peel the eggplant and chop it in bite sized...

read more

Crash Hot Potatoes

Ingredients 12 whole New Potatoes (or Other Small Round Potatoes) 3 Tablespoons Olive Oil Kosher Salt To Taste Black Pepper To Taste Rosemary (or Other Herbs Of Choice) To Taste Method Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make...

read more

Spiced Okra Curry

Ingredients 5 tbsp olive oil 400g onions, sliced 500g okra, trimmed, washed, dried and sliced into 2cm pieces 2 tomatoes, diced 1 red chilli, finely chopped (or ½ tsp powdered) 2 tsp ground coriander handful fresh coriander, roughly chopped, to serve Methods Heat a...

read more

Awesome Carrot Muffins

Ingredients 1 cup raisins 2 cups warm water 2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1 cup vegetable oil 3/4 cup brown sugar 3 cups shredded carrots Directions Combine raisins and...

read more

Eggplant, Green Olive and Provolone Pizza

INGREDIENTS 1 garlic clove, minced 1/3 cup extra-virgin olive oil 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds 1 pound store-bought pizza dough at room temperature 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups) 18 pitted green olives,...

read more

Charred Okra with Tomatoes

    Ingredients 1 tablespoon olive oil 1/2 pound okra, halved lengthwise 1/2 cup onion, sliced vertically 3 garlic cloves, thinly sliced 1/2 cup peeled, seeded, and julienned plum tomato 1/4 teaspoon sugar 1/4 teaspoon crushed red pepper 1 tablespoon butter...

read more

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.

Contact Us

Green Gate Farms
8310 Canoga Ave
Austin, TX 78724

Phone: 512-484-2746