Tag: Recipes

Butternut Squash Grinder 🎥

Butternut Squash Grinder 🎥

Posted on by Kasha
Whip Up a Butternut Squash Grinder with Roasted Peppers! Welcome to the culinary journey of creating a delectable Butternut Squash Grinder with Roasted Peppers FarmGirl Style! This mouthwatering dish is sure to become a favorite in your household. It's a delicious explosion of flavors, combining the sweet, nutty taste of butternut squash with the smoky tang of roasted peppers all nestled into a comforting sandwich. Plus, it's relatively simple to whip up, making it ideal for a weekday dinner or a weekend lunch. So, let's get started! When Thomas was born, over 20 years ago, I was a vegetarian. That...Read More
Delicious Homemade Jalapeño Popper Dip 🎥

Delicious Homemade Jalapeño Popper Dip 🎥

Posted on by Kasha
It’s Labor Day Weekend, and we’re getting closer to football season and the start of the school year for many, so these snack ideas are doing double duty.Everyone loves jalapeño poppers, but making them from scratch is an overwhelming chore. This baked dip makes it so simple to make big batches and you can choose to bake it with some crispy panko crumbs in one 4-cup baking dish or in smaller ramekins for individual servings.The food processor makes quick work of the jalapeños and garlic, but you can mix everything in one bowl if you prefer. The chopping is simple...Read More
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
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
Field to Feast: Recipe Recap

Field to Feast: Recipe Recap

Posted on by Kasha
  A recap of the seasons best recipes August is when the farm season heads into top gear at breakneck speed.   Summer is in full swing, and with it a multitude of veggies are ready for harvest.  By the end of the month, we'll have melons and early squashes ready, and customers will start asking for parsnips and Brussels sprouts. I realized that it was "that time of year" when Amy caught me at market last Saturday and asked, "when do things start to slow down?" "Thanksgiving." It dawned on me just what a long stretch of time that...Read More
Send a Friend (or two) a Box o’ Cookies!

Send a Friend (or two) a Box o’ Cookies!

Posted on by Kasha
I want to take this opportunity to send huge thanks to all of my friends for sharing my FarmGirl Facebook page and recommending my recipes and site to your friends and family.  As a promotion, I recently offered a dozen cookies to "Like" number 250 and the person who referred her. It didn't take long before those Facebook numbers climbed (YAY!) and two dozen Salted Cashew-Toffee-Chocolate Chip cookies were shipped yesterday.  They stack like a dream in a wide-mouth canning jar, which can then be boxed, safely cradled in packing material.  Have you tried packing in popped popcorn?  It works...Read More