Recipes

 
 

You got a bunch of produce, now what? We know it’s not just the grocery shopping that’s hard, it’s also coming up with what to make! We’ve got some tried and true recipes using ingredients from the farm. We’ve bolded the ingredients that can come from the farm! We’ll be adding more soon.

French Sorrel (or Nettle) Soup (Serves 5-6 people)

  • 1/2 lb of sorrel leaves, no stem (~5-6 bundles) or Nettle (~4-5 bundles)

  • 2 leeks

  • 2 cloves garlic

  • 2 tbsp butter 

  • 6 whole russet potatoes (medium size) 

  • 2 cups veggie or chicken broth

  • 6 cups water

  • 4 tbsp heavy cream (after finished)

  • Juice from a lemon

  • 1.5 tsp salt

Saute leek and minced garlic in butter for ~5 minutes. Add broth, water, and salt. Add diced potatoes with, bring to boil, simmer for 45 minutes or until soft . Remove from heat, add sorrel leaves, use immersion blender or food processor to mix . Temper cream before adding. Add juice from whole lemon. Add salt as needed. Serve hot or cold.

Avocado Salad Dressing (Serves 4)

  • 2/3 cup olive oil

  • 1/3 cup lemon juice

  • 1 garlic clove

  • Salt & pepper

  • 1 avocado

Blend all together and spread onto your salad or rice bowl!

Huarache Farms Pesto (Serves 4)

  • 2 cups of basil

  • 2-3 tbsp of pine nuts, walnuts, or sunflower seeds

  • 2 cloves of garlic

  • 1/2 cup olive oil

  • 1-2 tbsp lemon juice

  • 1-2 pinches of salt (omit if adding parmesan)

  • 1/2 cup of parmesan or 2-3 tbsp nutritional yeast (optional)

Blend together. Freeze into ice cube trays or in an airtight container. This will keep for 6 months.

Sautéed Pea Shoots (Serves 2)

  • 1 tbsp of vegetable oil

  • 3-4 cloves of garlic

  • 1 lb of pea shoots

  • Salt & pepper

Heat up olive oil, add chopped up garlic, and then add pea shoots to pan. Add salt and pepper. Saute until just soft.

Our Simple Go-To Farm Salad + Dressing

  • Any Greens On Hand

  • Additions:

    • Avocado

    • Quinoa

    • Fruit (we loved blood oranges!)

  • Tahini Dressing

    • 1/3 cup tahini

    • 2-3 tbsp of olive oil

    • 1 lemon, juiced

    • 1 clove of garlic

    • Salt & pepper

    • Water to thin it out to a dressing consistency

Potato Hash Breakfast Salad (Serves 2)

  • 2 Medium Potatoes

  • 1 tsp cumin

  • 1/4 tsp paprika

  • 2 garlic gloves

  • 1 cup of watercress

  • 2 eggs

  • 1 avocado

  • Salt & pepper

  • Hot sauce (optional)

    Dice up potatoes into small cubes. Add oil to pan. Once hot, add potatoes. Cover with a lid to let the potatoes cook through. Dice up the onions. Check the potatoes in a few minutes. Once tender, add onions, garlic, and spices. Cook 6-8 minutes until browned.

    On a plate, spread out watercress (or any other green), dump potatoes onto the greens. Fry two eggs, place them on top with avocado and hot sauce!

Sprouts Sandwich (Serves 2)

  • 1/4 cup mayonnaise (our favorite is veganaise!)

  • 1/2 head of butter lettuce

  • 1 avocado, sliced

  • 4 slices of bread

  • 1 crunchy veggie (cucumber, carrot, radish, etc.)

  • 1/4 cup of radish, alfalfa, or fenugreek sprouts

Stir Fry Garlic Bok Choy (Serves 4)

  • 1 tbsp oil

  • 5 cloves of garlic

  • 2 bundles of bok choy

  • 1 tsp sesame oil

  • 2 tbsp soy sauce

Add oil over medium high heat. Add garlic and cook for 1-2 minutes. Add bok choy, soy sauce, and sesame oil. Cook for 1-2 minutes covered, then toss it, then cover again for another 3-5 minutes. Serve with rice!

Passion Fruit and Mint Vodkatini (Serves 2)

  • 1/2 cup sugar

  • 1/2 cup water

  • 1/2 cup of passion fruit nectar

  • Limes

  • 2 shots of vodka

Boil the sugar and water, then add 1/2 cup of passion fruit nectar. Shake and refrigerate. Muddle your mint, add ice, juice of a lime, 2 big shots of vodka, and your passion fruit nectar. Shake and enjoy! You can add sparking water to make it less strong.