Author: Kasha

Sweet Corn Risotto 🎥

Sweet Corn Risotto 🎥

Posted on by Kasha
Rice is a traditional cross-cultural comfort food.Risotto, however, has become a trendy dish on restaurant menus. What most people don’t know is that it is easy to make and incredibly versatile. You can add a variety of vegetables, stocks, herbs, and cheeses, to make it special every time.This risotto gets a burst of sweetness in each bite by using the best of the summer sweet corn. I used fresh corn but you can use leftover cooked corn cut off the cob or you can substitute frozen corn kernels if that’s what you have on hand.Leeks are the chosen aromatic in...Read More
Roasted Jalapeño Salsa

Roasted Jalapeño Salsa

Posted on by Kasha
We do a lot of meal prep around here and utilizing homegrown veggies is the inspiration.Thomas came up with this deliciously simple roasted jalapeño salsa that will keep for a week or so in the refrigerator. You can also freeze it for longer storage. We like it HOT so we leave in the hot pepper seeds. Remove the seeds and ribs if you prefer a milder salsa.We like this salsa with chips, but it's also amazing on our favorite breakfast-for-dinner meal. Sauteed onions and charred poblano peppers are piled on top of a toasted corn tortilla, then we top it...Read More
Zucchini & Onion Pasta “Risotto”

Zucchini & Onion Pasta “Risotto”

Posted on by Kasha
We made pasta with fresh-picked baby zucchini, onion, garlic, and basil… but we cooked it like Risotto!Pasta is an excellent carrier for an abundance of vegetables, and this dish is no exception.I cooked it in the style of risotto, adding liquid gradually and stirring often to create a creamy sauce with the starch from the pasta.Right now, you can find gorgeous baby zucchini and fresh garlic at the farm stand. I also used the very first fresh yellow onion from the farm this year! You can use all kinds of veggies here, and there’s no limit to the quantity either....Read More
Tomato Vinaigrette

Tomato Vinaigrette

Posted on by Kasha
There are two things I need to make an incredible dinner - a stocked pantry and farm-fresh inspiration!This week brought a rainbow of veggies to the farm stand. I used them to create a chopped summer salad with a tomato vinaigrette. I added grilled lemon chicken for protein, plus some crumbled feta and oil-cured olives for salt and tang. Tonight’s cocktail is a fan favorite! LunaGrown Pear Jam “Bee’s Knees”Combine in a cocktail shaker over ice: 2 oz gin, 1 oz fresh lemon juice, 1/2 oz elderflower liqueur, 2-3 t LunaGrown Pear jam. Shake very well, then strain into a...Read More
The FarmGirl’s Mint Lemonade

The FarmGirl’s Mint Lemonade

Posted on by Kasha
Summer cookouts and parties beg for a refreshing, non-alcoholic beverage that isn’t soda.Last year, we celebrated Farmer Thomas’s high school graduation. This mint lemonade was my hands-down favorite party drink. We easily polished off a 5-gallon cooler full of it and I had to make more!Use any mint that you like to make the syrup. I prefer spearmint, applemint, or mojito mint when making lemonade. I picked mine from the farm, but you can get yours (and all the ingredients to make this recipe) at your local fresh grocer View this post on Instagram A post shared by Kasha Bialas...Read More
Summer Veggie Pasta with Creamy Pesto

Summer Veggie Pasta with Creamy Pesto

Posted on by Kasha
Remember the old slogan “Eat a rainbow”?That’s what we did tonight!Don’t worry so much about using exact amounts of vegetables. In my opinion, it’s better to have more veggies than pasta. The pesto is delicious with the cooked veggies just as a side dish, but for a more substantial meal, we added mezzo rigatoni pasta. Grilled chicken would be terrific with it, too. All in all, this pasta dish came together in about 35 minutes. View this post on Instagram A post shared by Kasha Bialas (@thefarmgirlcooks)
Grilled Fairy Tale Eggplant with Feta

Grilled Fairy Tale Eggplant with Feta

Posted on by Kasha
This past week has seen an explosion of beautiful veggies at the farm. It’s so easy to put a meal together in a jiffy. My inspiration this week was “cocktails and finger foods”. Put out this platter for guests and they may never leave! Tonight’s cocktail: The Fearless Mimosa!Get a cup of The Fearless Cook’s Blueberry Hibiscus iced tea, then pour it into an ice cube tray and freeze until solid. Put a few cubes into a pretty glass, then fill with cava, champagne, or other sparkling white wine. Use seltzer or berry kombucha for a non-alcoholic version. View this...Read More
Quick Pantry Pasta with Tomatoes & Herbs

Quick Pantry Pasta with Tomatoes & Herbs

Posted on by Kasha
We all have those days when dinner needs to happen but we have zero time and even less ambition and energy. This pasta dish is made with canned tomatoes, but you may always substitute home-canned, frozen, or fresh. Add some cooked chicken or crispy chickpeas for protein. Adjust it to fit what you’ve got at home and what you like! I might add some shrimp (at the garlic stage), fresh parsley, and Kalamata olives with a bit of feta at the end! The Aficionado CocktailIn a shaker, combine over ice: 1/2 oz honey simple syrup, 3/4 oz freshly squeezed lemon...Read More
Zucchini Fritters

Zucchini Fritters

Posted on by Kasha
The Art of Zucchini Fritters with The Farm Girl Tonight I did a multipart vegetarian meal using all homegrown farm-fresh veggies. I love the inspiration at this time of year! Making delectable zucchini fritters can turn this humble vegetable into a culinary delight. These simple, yet flavorful fritters are a versatile dish that can be served as an appetizer, side dish, or a light main course. With the right technique, ingredients, and a handful of tips and tricks, you can whip up a batch of golden, crispy zucchini fritters that are sure to impress. At their most basic, zucchini fritters...Read More

Panettone stuffed French toast

Posted on by Kasha
          View this post on Instagram                       A post shared by Kasha Bialas (@thefarmgirlcooks) It was breakfast for dinner tonight! We are using up the panettone (Italian buttery-egg bread studded with dried fruit) and making a decadent New Year’s-worthy brunch entree. Panettone stuffed French toast Custard: beat together with a fork 1 egg and 2T milk (adjust this amount based on the amount of bread you want to use) Panettone, sliced 3/4” thick, sandwiched with orange marmalade and cream cheese Dip in the egg custard, turning...Read More