Kasha - TheFarmGirlCooks

Author: Kasha

Summer Veggie Pasta with Creamy Pesto

Posted on August 11, 2024August 11, 2024 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

Posted on August 11, 2024August 11, 2024 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

Posted on August 11, 2024August 11, 2024 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

Posted on August 10, 2024August 17, 2024 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 January 16, 2024August 11, 2024 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

Grilled Summer Salad Pizza

Posted on March 4, 2018March 4, 2018 by Kasha

Salad Pizza. If I had even suggested such a thing when I was a teen, my parents would have looked at me as though I had two heads. Pizza is crust, sauce, cheese, heat. Now, however, as an adult who appreciates healthier and more colorful adaptations of food classics, I think salad on a pizza sounds divine. Lettuce and cucumber? Not so much. Try spiralized zucchini and tomato with just a hint of cheese. Summer fun (or work, in my particular case) tends to cut into one's meal prep time, even if we rely on easy grilled dishes. Summertime saps...Read More

Grilled Rhubarb Cobbler

Posted on July 18, 2017February 25, 2018 by Kasha

Every time I pick rhubarb for sale at the farm stand I think about the potentially diet-damaging and oh-so-delicious dishes I can create with the red celery-like stalks. I daydream about the cobblers and crumbles and compotes and jams and all of the wonderful ice creamy goodness! Then the summer temps slap those ideas right out of my head because this summer has been brutally hot. That’s the theme of my life these days and I’m not liking being (ahem) in my mid-forties one bit… especially in July. My hormones haven’t squelched my urge to cook and bake, but they have forced...Read More

Honey-Chile Glaze for Roasted Root Vegetables

Posted on March 15, 2017March 16, 2018 by Kasha

Honey-Chile Glaze for Roasted Root Vegetables This simple, honey sweetened and tart glaze for root vegetables can be made as spicy as you like it by adding more chile powder or red pepper flakes. It also makes a great dressing for a raw kale salad or mixed winter squash bake. Honey-Chile Glaze for Roasted Root Vegetables 1/4 cup olive oil1/4 – 1/3 cup honey1/4 cup lemon juice1 clove garlic (grated)1 teaspoon ancho chile powder1/4-1/2 teaspoon chipotle chile powdersalt and pepper to taste Combine all in small bowl and whisk well, or put all ingredients in a small jar and shake like crazy.The honey...Read More

Stuffed Fairy Tale Eggplant

Posted on August 11, 2015February 25, 2018 by Kasha

It's been a good summer. I've been doing a whole lot of this: Not so much the eating corn thing, but the spending time with this special young man thing. My baby is going to middle school. I think I'm in shock. The time went by too quickly. When I started this blog in 2010, Thomas was halfway through kindergarten and about to turn six. I'm a little emotional, but mostly in a good, proud, smiley way. I'm in awe of the person he has become. The Boy has spent most of his summer vacation working on the farm....Read More

Grilled Bok Choy with Spicy Peanut Sauce

Posted on June 13, 2015February 25, 2018 by Kasha

I've come to the conclusion that I'm the type of person that needs to be completely overwhelmed with responsibilities before I can be remotely effective. I thrive on chaos, I think, and that scares me. I haven't felt creative enough to cook something AND drag out my camera to photograph it in a very long time. Loads of life happenings seem to be forcing me into a period of "get dinner on the table and clean up so you can do more... (insert task here, such as laundry, cleaning, bookkeeping, etc). It's becoming a real drag. However, now that we're being...Read More