Recipes | The Good Farm

Tomato Pie

Prep time: 10 minutes Cook time: 55 minutes If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients. If you do that, double the amount of onion. Ingredients 1 9-inch pie

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Roasted Eggplant Rolls with Ricotta

Roast Eggplant Rolls with Ricotta Eggplant sliced 1/4-1/2" Olive oil, heat slightly with crushed garlic salt, pepper Brush slices and roast at 400. Flip with spatula after 8-10 mins, when they begin to carmelize. Cook another 5-8

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Spanish Rice

I've been making Spanish Rice from the Joy of Cooking all this week. I've actually been putting peppers in it and I like them -- totally weird. For years, I've made this without peppers and without bacon using olive oil at the beginning to saute. I

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Tomato Galette

1 pie crust 1/2 cup ricotta cheese 1/4 cup goat cheese, room temperature 2 TBS pesto 3/4 pounds assorted tomatoes, sliced 1 lg egg, slightly beaten Heat oven to 425 degrees with rack in center position. Unfold dough and roll into

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Salsa Recipe (for canning or freezing)

Ingredients: 2 large or 3 medium onions 6 sweet peppers 1 large or 2 small heads of garlic ½ c. hot peppers (optional) About 8-10 lbs tomatoes 1 1/3 c. red wine vinegar 1 tbsp. and

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Roasted Tomato Pasta Sauce (for canning or freezing)

Roasting the tomatoes removes a good deal of the liquid, softens the skins, and intensifies the flavor. Once pureed, you do not even detect the skins, so there is no need to remove them, making this a quick and easy way to delicious, thick pasta sauc

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Watermelon Aqua Fresca

1 small watermelon (approx 3-4 lbs) 1 c. water juice from ½ lime (to 1 lime) sugar or Agave syrup to taste 1 lime sliced into thin rounds fresh mint leaves 1) Cut watermelon into chunks, approx 2 inches, disc

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Red pepper Bisque

INGREDIENTS: 1 leek or onion, finely chopped 1 large or 2 medium potatoes, cubed 4-5 sweet peppers, deseeded and chopped 2-4 cups chicken or veg. broth 1-2 c. heavy cream or cream sauce* sea salt and freshly ground black pepper, to taste

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Fresh Pickles – from Aimee’s kitchen

1 Asian or 2 regular cukes, sliced in rounds Marinade Options: 1) 1/4 c. Cider Vinegar 1/3 c. cold water ½ tsp. salt 1 tbsp. chopped fresh dill (optional) 2) 1/3 c. rice wine vinegar 1/3 c. cold water ½ tsp.

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24 Hour Refrigerator Pickles – Heidi Cooper

Use approximately 1 ¼ small to medium cucumbers for one pint. This recipe makes enough liquid for one pint. 1 c. cider vinegar 1 c. sugar (or less) 1/8 tsp. salt 1/8 tsp. turmeric 1/8 tsp. black mustard seed

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Cucumber-Oil Refrigerator Pickles – from Local Flavors by Deborah Madison

2/3 c. white wine or apple cider vinegar 1/3 c. sugar pinch salt 2 red or white mild onions 2 c. thinly sliced cucumbers a few sprigs dill or fennel or lovage 1 tsp. mixed whole peppercorns 3 T. olive oil 1)

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Cucumber Gazpacho

4 cucumbers, peeled, if desired, seeded, and chopped (about 6 cups) • 2 to 3 coarsely chopped green onions (or regular onions) • 1/2 cup water • 1 avocado, halved, seeded, and peeled • 2 Tbs. lemon or lime juice &

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Cantaloupe Bread

3 eggs 1 cup vegetable oil 2 cups white sugar 1 tablespoon vanilla extract 2 cups cantaloupe - peeled, seeded and pureed 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 3/4 teaspoon baking powder 2 teaspoons ground cinnamon

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North Indian Stuffed Eggplant

2 medium eggplants4 cups potatoes, cubed8 ounces cream cheese at room temperature2 tablespoons vegetable oil2 cups chopped onions2 teaspoons ground cumin1 tablespoon ground coriander1 teaspoon turmeric1/2 teaspoon hot red pepper (or 2 small fresh hot

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Lentil Salad with Cumin-Lime Vinaigrette

Salad 2 cups french lentils, cooked in boiling unsalted water (about 25 minutes under slow boil) 2 ears of corn, cut off kernels after cooked 3 bell peppers of your choice, chopped 1 small red onion, chopped 1 bunch of cilantro, c

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Braised asian eggplant stuffed with garlic

Choose slender eggplants in order to cook them whole. Cut several slits in each eggplant and insert a sliver of garlic into each. Heat the olive oil in a wide skillet and add the eggplant. Cook until the eggplant starts to sizzle and col

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Basic Roasted Eggplant w/ 3 Salad Ideas

eggplant, olive oil, salt, pepper

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Classic Eggplant Parmesan

Ingredients 2 lbs (about 2 large) eggplants Kosher salt 1 28-oz can whole peeled tomatoes 1 clove garlic, peeled and minced Olive oil Freshly ground black pepper 1/2 cup all-purpose flour 1/2 cup fine dry breadcrumbs 4 large eggs, beaten

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Easy Melon Sorbet

1) To freeze melon chunks: Cut cantaloupe in half and scoop out seeds. Cut into wedges and remove peels. Then cut wedges into chunks and place on cookie tray in freezer. 2) To make sorbet: Remove melon chunks from freezer and place in food proces

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Melon Smoothie

½ medium cantaloupe 1-2 c. plain yogurt or milk honey to taste cinnamon, if desired Cut melon in half. Scoop out seeds. Cut melon into 2 inch chunks, discarding rind. Freeze chunks on a cooki

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Black Bean and Quinoa Salad

This is a tasy recipe. Be creative with the ingredients!Ingredients: 1/2 cup quinoa 1 cup white corn 2 scallions chopped 1/2 cup chopped tomatoes 1/2 cup chopped celery 1/2 cup chopped green peppers' 1 can black beans, drained and rinsed

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Greek Cucumber Dill Yogurt Dip (Zaziki)

Line sieve with cheesecloth and drain 2 c. yogurt overnight. Seed and grate 2 cucumbers mix with 1 tsp salt, cover and chill 3 hrs. or also overnight. Drain cucumber well. Mix yogurt, Â½ c. sour cream, 2 tbs. lemon juice, 2 tbs. finely chopped fr

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Cold Cucumber Soup

cold cucumber soup w/ dill and yogurt

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Golden Cheddar Cheese Soup - adapted from Moosewood Restaurant

1 c. chopped onions 2 tbsp. veg. oil 2 med. potatoes, thinly sliced 1 med. carrot, thinly sliced 1 med. yellow squash, thinly sliced 1/2 tsp. ground black pepper (or to taste) pinch of turmeric 2 c. chicken or veg. stock or water 1 c. milk or

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The Best Gespacho!

THE BEST GESPACHO! Cut up and put in blender: 1 1/2 lb ripe tomatoes 1 green pepper 1 small onion 2 small peeled cucumbers 4 T red wine vinegar 1/4 t tarragon 1/4 t sugar (I’ve used sugar substitute)&

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