UNA ACRE FARM FAVORITE RECIPES
These are some of our favorite recipes we have enjoyed since growing our own food. Some of them we came up with ourselves, some were inspired by others.
We hope you will enjoy them as much as we do!
(be sure to check back seasonally for recipe updates!)
Garlic scape pistachio pesto
6 garlic scapes
½ lemon zested and juiced
¼ c roasted & salted pistachios
Olive oil
Kosher salt to taste
1 bunch fresh basil leaves
Purée first 3 ingredients together then add salt and basil leaves, purée. Slowly add olive
oil while the food processor is running. Scrape sides and purée one more time. Enjoy!
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Creamy Swiss Chard
1 T olive oil
1 shallot minced
2 cloves garlic minced
2 bunches of Swiss chard leaves chiffonade and stems diced
¾ c heavy cream
1 T good leftover bacon fat
Salt & pepper to taste
Heat the olive oil, add the shallot. Cook the shallot till it's softened then add the garlic.
Cook till fragrant, 1 minute. Add the bacon fat, allow it to melt. Add the diced stems. Stir
and cook for 2 minutes and then add the chiffonade leaves. Stir and cook for 2 minutes.
Add pepper & salt then add the cream. Stir and continue to cook for 3-4 minutes. Taste.
Add more salt and pepper. Serve immediately.
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Broccoli salad
1 broccoli crown cut into small florets
½ red onion sliced
½ c dried cherries
½ c nuts (any nut you like) I use hazelnuts
Dressing ⅛ c mayo, 1 T stone ground mustard, 1t sugar, 1 T apple cider vin. Whisk and
dress salad.
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Shaved Brussels sprouts salad w/ Caesar vinaigrette
2 T olive oil
1 lb of Brussels sprouts, thinly sliced
Heat up olive oil in a skillet. Add Brussels sprouts and cook for 7-9 minutes until lightly
charred. Transfer to a bowl. Made dressing. In a bowl combine lemon juice, Dijon,
anchovy paste, kosher salt, pepper, garlic and whisk. Slowly whisk in olive oil till
dressing is thickened. Pour on top of cooked Brussels. Add Parmesan and taste for
seasoning.
Caesar vinaigrette
⅓ c olive oil
¼ c lemon juice
1 T Dijon mustard
1 T anchovy paste
½ t kosher salt
¼ t freshly cracked pepper
2 garlic cloves minced
½ finely grated or shaved Parmesan (whatever you prefer)
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Romesco sauce (perfect for pasta dishes and pizza sauce)
16 oz roasted & peeled red mild pepper
½ c roasted almonds
2 garlic cloves
1 T red wine vinegar
1 t smoked paprika
½ t kosher salt
1 T chili flakes
½ olive oil
Purée all ingredients except oil. Slowly drizzle in olive oil. Your texture should be semi
chunky but make sure to break down almonds till smooth.
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Spicy cabbage slaw (you can omit the jalapeños to make it mild)
½ small onion thinly sliced
3 T apple cider vin
1 Serrano sliced into rounds
Kosher salt & pepper
1 small clove garlic finely minced
½ c Greek yogurt
2 T olive oil
1 T lemon zest
1 head of cabbage
½ c chopped dill or parsley
Combine the onion & serrano in apple cider vinegar. Add salt and pepper to taste. Let sit
on the countertop for 10 min. Then add yogurt, garlic, olive oil, and lemon zest. Whisk.
Cut cabbage into 2 inch slices. Season cabbage with salt and massage with your hands
scrunch for 1 minute. Add the dressing stir and add salt and pepper to taste and serve.
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Roasted Cauliflower w/ bacon, olives and Parmesan
1 large head of Cauliflower (trimmed and cut into bite size florets)
½ c olive oil
½ t salt
⅓ c olives pitted and chopped
1 large garlic clove minced
1 ½ T lemon juice
¼ t chili flakes
4 oz bacon cut into ⅛ in
¾ t cumin or caraway seeds
½ c shredded Parmesan
Preheat the oven to 425. Place trimmed florets on a baking sheet with ¼ c of olive oil and
½ t salt until well coated. Roasted for 15 minutes.
In a small bowl whisk together the garlic, lemon juice, olives, crushed red pepper flakes
and a big pinch of salt. Slowly add ¼ c of olive oil and whisk well. After the Cauliflower
has roasted for 15. Add bacon & cumin seeds or caraway ,if you are using, sprinkle
parmesan on top and roast 15-20 minutes till the cheese is golden brown, Cauliflower is
tender and bacon is rendered. Spoon dressing on top & toss to combine. Taste. Add
more salt and red chili flakes if needed. Top with parsley.
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Apple and fennel salad with candied pecans with blue cheese
Candied pecans
½ c sugar
½ c water
16 pecans
Bring water and sugar to boil and continue to cook till light amber. Add pecans and
reduce heat. Cook for 1 more minute while swirling the caramel gently to coat the pecans
to finish cooking. Transfer to a parchment lined baking sheet to cool. Chop to desired size or keep whole
Lemon vinaigrette
3 lemons juiced
½ c champagne vinegar
1 T Dijon
1- 1 ½ c of olive oil
Salt & Pepper
Whisk all ingredients till smooth minus the oil. Slowly drizzle the oil in the mixture to
finish.
Salad Assembly
Mixed greens
1 fennel head cored, fronds removed and sliced thinly
2 apples of your preference sliced thinly
4 oz really good blue cheese crumbled
Combine everything and add dressing.
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Creamy Dijon Dill potato salad
3 lbs of golden potatoes
Kosher salt and black pepper
2 celery stalks diced
1 c mayo
2 shallots
¼ c dill chopped
1 T red wine vinegar
1 T stone ground mustard
Boil potatoes in salted water until they are soft. While the potatoes are boiling, chop the
celery & shallots. Add mayo, mustard, vinegar, dill, pinch of salt and pepper to a bowl.
Add celery and shallot and when potatoes cool a bit cut into quarters add to bowl and
stir. Taste for seasoning. Serve warm or refrigerate.
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Corn salad
2-3 c raw corn
1-2 large heirloom tomatoes, cut into small pieces
1 c of feta crumbled
½ c mint leaves chiffonade
3 T olive oil
Splash of red wine vinegar
Salt & Pepper
Toss it all together, chill and serve
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Brussels sprout salad with sesame vinaigrette
¼ c white sesame seeds
1 t lemon zest plus ¼ c of lemon juice
1 T white wine vinegar
1 clove of garlic, minced
1 t honey
¼ c olive oil
Kosher salt and pepper
1 lb Brussels sprouts thinly sliced
1 shallot thinly sliced
1 chile, diced (optional)
1 apple, cored and thinly sliced
½ c herbs chopped (mint or cilantro)
White or Black sesame seeds for garnish
Slice Brussels, apple, chile, and shallot. Combine. Add chopped herbs.
Toast sesame seeds. Transfer to a blender. Add all ingredients of dressing except oil.
Blend. Slowly drizzle in oil. Blend till smooth and add salt and pepper. Toss.
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Carrot & Ginger soup w/ Harissa
8T olive oil , divided
2 small leeks or 1 medium leek finely sliced
1 small onion, diced
2 cloves of garlic, minced
1 ( 2 in) knob of ginger minced
1 t cumin
½ t ground coriander
1-2 T harissa paste
2.5 lbs of carrots, peeled and rough chopped
1.5 quarts of veggie stock or chicken
Kosher salt
¼ c pine nuts
2 T chopped parsley leaves
1 T zest of lemon and 2 T lemon juice.
2 T Harissa or your favorite hot sauce
Heat 2 T of olive oil in a large saucepan. Add leeks, garlic, and ginger, stirring until
vegetables are softened about 5 minutes. Add cumin, coriander, and harissa paste and
cook until fragrant, 1 min. Add carrots and stir to coat in spice mixture. Add broth,
season with a pinch of salt and bring to boil. Reduce to a simmer and cook stirring
occasionally, until carrots are tender, about 20 minutes.
Meanwhile, heat 2T of olive oil in a small pan add pine nuts, reduce heat to low, and cook
till fragrant and nutty brown. Take off the heat and add lemon zest, parsley and a pinch of
salt.
When carrots are tender add half the soup to a blender. Slowly drizzle in 2 T of olive oil.
Press through a chinois into a pot and do again with the second half of soup and last 2 T
of olive oil. When all the soup is puréed and transferred to the pot add the lemon juice
stir. Ladle into bowls and top with herbed pine nuts and harissa.
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Potato Leek soup
3 T unsalted butter
4 leeks, white and light green parts only roughly chopped
3 cloves of garlic, peeled and smashed
2 pounds of Golden potatoes peeled and roughly chopped into ½ in pieces.
7 c veggie broth or chicken broth
2 bay leaves
1 sprig of thyme
1 t kosher salt
¼ t black pepper
1 c heavy cream
Chives, finely chopped
Melt the butter over medium heat in a large stock pot. Add leeks and garlic and cook.
Stirring regularly, until soft, about 10 min. Do not brown.
Add potatoes, stock, bay leaves, thyme, salt, and pepper to pot and bring to boil. Cover
and turn down heat to low. Simmer for 15 minutes, or until the potatoes are very soft.
Fish out the thyme sprig, bay leaves, then purée until smooth. Add the heavy cream and
bring to a simmer. Taste and adjust with salt and pepper. If it's too thin, simmer until
thickened. If it's too thick, add water or stock to thin. Garnish with chives.
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Carrot & Coconut soup
¼ c unsalted butter
1 lb carrot peeled, chopped
1 medium onion, diced
2 cloves of garlic minced
Kosher salt & Pepper to taste
2 c chicken broth or veggie broth
13.5 oz can of unsweetened coconut milk
2 T of Sambal or any Thai chili sauce you like
Fresh cilantro leaves
Melt butter over medium high heat. Add carrots, onions, season with salt & pepper, and
cook until carrots are soft, 15-20 min. Stir in broth, coconut milk, and 2 T of chili
sauce. Bring to a boil, reduce heat, and simmer until veggies are soft and liquid as
reduced slightly 30-40 min. Then purée in a blender until smooth. Add a topping of
cilantro leaves and more chili sauce.
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Roasted Butternut Squash soup
1 large Butternut Squash ( 3 lbs)
3 T olive oil, divided
½ c shallot diced
1 t salt
4 cloves of garlic minced
1 t maple syrup
⅛ t ground nutmeg
Pepper to taste
4 c veggie broth
1-2 T butter
Preheat the oven to 425. Half the Butternut and rub with olive oil and sprinkle with salt
and pepper. Turn the Squash face down and roast till tender and completely tender, 45-50
min. Let cool and scoop out the flesh.
Heat 1 T olive oil and butter to a pan. Add diced shallot and salt. Cook until soft. Add
garlic and cook for 30 seconds until fragrant. Add to a blender.
Add the Squash, maple syrup, nutmeg, and black pepper to the blender. Add 3 cups of
veggie stock (be careful to not overfill) and purée. Pour back into the pot and add the
last cup of stock and serve.
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Roasted Tomato basil soup
3 lbs of heirloom tomatoes cut in half
¼ c plus 2 T olive oil
1 T kosher salt
1.5 t freshly ground pepper
2 c sweet yellow onions
6 cloves garlic, minced
2 T unsalted butter
¼ t crushed red peppers
1 (28 oz) crushed tomatoes
4 c basil leaves
1 t fresh thyme
1 quart chicken or veggie stock
Preheat the oven to 400 degrees. Toss the tomatoes together, ¼ c olive oil, salt, and
pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In a
stock pot over medium heat, sauté onions and garlic with 2 T butter, and red pepper
flakes for 10 minutes until onions are slightly browned. Add canned tomatoes, basil,
thyme, and stock. Add the oven roasted tomatoes including the juice. Bring to a boil and
simmer uncovered for 40 minutes. Purée till chunky. Taste for seasonings and serve.
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Roasted poblano crema
1 - 2 poblano pepper blistered and skin peeled
1 avocado
1 ¼ c Greek yogurt
1 jalapeño
2 limes juiced
½ t cumin
Salt
Add the blistered and peeled poblano to a blender, add jalapeño, and blend. Add
avocado, lime juice, cumin, salt, and yogurt. Mix until smooth. Add to tacos, burritos,
grilled shrimp kebabs. Use it as a veggie dip.
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Summer tomato salsa
1 avocado
4-5 cherry tomato (mixed colors if you have)
2 T fresh cilantro, chopped
2 t lime juice
Salt and pepper, to taste
Toss it together and chill. Serve.
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Roasted tomatillo chile salsa
1 lb tomatillos, husked or (green tomatoes work too)
1 white onion, peeled and sliced
3- 4 garlic cloves
2 Jalapenos
2 t cumin
1 t salt (more to taste)
½ c cilantro leaves
1/ 2 lime juiced
Add to a baking sheet & roast tomatillo, onions, garlic, jalapeños for 12-15 minutes. Add
the roasted veggies to the food processor along with the juices. Add the cumin, salt,
cilantro, and lime juice and pulse until combined but chunky.
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Gazpacho
4 large heirloom tomatoes
1 medium red onion
2 bell peppers
1 cucumber
1 bunch of Cilantro
¼ c sherry vinegar
¼ c olive oil
Bring a pot of water to a simmering boil. Mark an X on the bottom of the tomatoes and
plunge in the water. Cook for 1-2 minutes, use a slotted spoon and dunk in an ice water
bath. Remove the skins. Half the 4 large ripe heirloom tomatoes and core and quarter.
Blend until smooth and put tomato juice in a bowl. Peel and dice red onion, remove
membranes and seeds & dice 2 red bell peppers, dice cucumber. Add all the veggies to
the bowl with tomato juice. Chiffonade the cilantro and add to the bowl. Add the olive and
sherry vinegar and stir with a spoon to fully incorporate. Add salt and pepper to taste.
Refrigerate mixture for at least 2 hours before serving.
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Farro, Tomato & Squash Gratin
2 lbs of heirloom tomatoes
2 T olive oil
2 garlic cloves, minced
½ medium yellow onion, diced
½ pound of summer squash / zucchini cut into ½ in dice
Salt & pepper
2 t fresh thyme leaves
1 c cooked Farro
3 eggs
2 oz Gruyere cheese grated
1-2 T basil leaves
Peel and seed half the tomatoes – and chop. Slice the rest and set aside. Preheat the oven to 375. Butter a 2-quart Gratin or baking dish. Heat 1T of olive oil in a skillet, add the onion, cook till translucent – about 5 minutes. Add garlic, cook until fragrant. Stir in squash. Add chopped tomatoes, thyme and season with salt and pepper. Raise the heat slightly and cook, stirring often, until tomatoes have cooked down and smell fragrant, 10-15 minutes. Stir in Farro, remove from heat.
Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste, and the cheese and combine well. Scrape into the butter Gratin dish. Slice the remaining tomatoes and cover the top of the Gratin in one layer. Drizzle on the remaining tablespoon of olive oil. Bake 45 min and top is brown and Gratin is sizzling. Allow to cool and chiffonade basil leaves on top. Serve.
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Zucchini Rollatini
2 large zucchinis shaved thinly on a mandolin
1-1.5 c ricotta
1 egg
2 c homemade marinara
¼ c basil leaves chiffonade and divided.
1c mozzarella shredded
¼ c Parmesan or Asiago cheese
Shave zucchini thinly but not paper thin. You want to be able to roll it. Lay zucchini
layers on a paper towel sprinkle with salt and top with another paper towel. Let sit for 30
min and then pat dry.
Mix ricotta with 1 egg, salt and pepper to taste, 1 T chili flakes and ¼ c Parmesan or
Asiago cheese and ⅛ c basil leaves. Grease a baking dish, add ½ c of marinara to the
bottom of the dish. Spread cheese mixture on each zucchini layer and roll. Place each
roll next to each other to fill up the dish. Add marinara to cover and top with shredded
mozzarella. Cover with foil and bake for 25 min. Uncover & broil for 2 minutes till golden.
Top with fresh basil and serve.
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Green Goddess dressing
1c parsley
1 c spinach
2 T tarragon
3 T chives
1 garlic clove
3T lemon juice
1T red wine vinegar
½ grape seed oil
½ c Greek yogurt, full fat.
Salt & pepper
Purée all together up until oil. Slowly drizzle in grapeseed oil. Blend in greek yogurt and taste for seasoning. Chill.
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Roasted Glazed Carrots
1.5 lbs of carrots peeled and trimmed
1 T olive oil
1 T butter
½ t fennel seeds
1T Herbs de Provence
1 T honey
Maldon salt
Pepper
Preheat the oven to 425. Toss carrots with oil & fennel seeds. Roast until carrots are
slightly browned and crispy - tender about 12 minutes. Drizzle with honey, add butter,
herbs de Provence and toss and continue roasting until glazed about 3- 5 minutes.
Transfer to a platter add finishing salt like maldon salt and pepper to taste.
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Garlic and Ginger Bok Choy
3 t canola oil
2 garlic cloves sliced thinly
1 2 in piece of ginger peeled and cut into matchsticks
3 scallions, sliced
1 lb baby bok choy quartered
1 T soy sauce
1 t sesame oil
1 t sesame seeds
In a large skillet heat the oil, garlic and ginger. When that oil is fragrant and hot add
scallions and Bok choi. Cover and cook stirring occasionally until the leaves are wilted
about 8 minutes. Transfer to a platter and garnish with soy, sesame oil and sesame
seeds.
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Spiced carrots with microgreens, avocado and yogurt.
3 lbs of Carrots
1.5 t cumin seeds toasted and cooled
1.5 t coriander seeds toasted and cooled
1 t kosher salt (plus more to taste)
Red chili flakes (to taste)
Freshly ground pepper, to taste
2-4 garlic cloves minced or pressed
1 T red wine vinegar
¼ c olive oil
Avocado
Greek yogurt
Broccoli microgreens
½ Lemon juiced
Toasted pumpkin seeds
Heat oven to 400 degrees. Cover 1 tray with foil. Pour ¼ c water in the bottom of the tray.
Make your spice mix. Take a pestle and mortar, add toasted cumin, coriander, salt and
red chili flakes and crush. Add garlic cloves & continue pounding till paste forms. In a
bowl add spice paste, vinegar and olive oil and whisk. Add carrots and toss to coat.
Spread carrots, drizzle with any extra marinade. Cover tightly with foil and roast for 25
minutes. Uncover and roast for another 35 minutes until carrots are lightly browned and
tender not falling apart.
To Finish:
Arrange the cooked carrots on a platter. Top with sliced avocado, microgreens and
dollops of yogurt. Drizzle with olive oil, ½ lemon juiced, maldon finishing salt and
pumpkin seeds.
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Parsley Gremolata ( we use this to top eggs, potatoes or avocado toast )
1 bunch of flat leaf parsley (1 c packed and can use tender stems)
1-2 garlic clove
Zest on 1 lemon
2 t of lemon juice
½ c good olive oil
⅛ - ¼ t kosher salt
Pinch of chili flakes
Cracked black pepper
Use a food processor. Add parsley, garlic, and zest until puréed. Add salt, cracked
pepper, lemon juice and pulse till combined. Slowly add olive oil till thicken and
combined. Add chili flakes. Taste for salt and pepper. Serve or keep in the fridge, up to a
week.
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Sunday Slaw
½ green cabbage, sliced
½ purple cabbage, sliced
1 red bell pepper, sliced or diced
½ red onion sliced or diced
1 carrot grated
½ c Fresh herbs torn of chopped mint, cilantro, or parsley
Kosher Salt & pepper
Combine vegetables and herbs.
Dressing
¼ c good olive oil
⅓ c apple cider vinegar
2 T sugar
Salt and pepper
Whisk till sugar is dissolved and pour over cabbage mixture and toss. Taste for salt and
pepper. Pop into the ridge till cold. Serve
Jalapeño dressing ( use this as a salad dressing or even in slaw )
½ jalapeño
1 T Dijon mustard
1 lime juiced
2 T apple cider vinegar
1 t sugar
1 garlic clove
Salt and pepper to taste
¼ c olive oil
¼ c sunflower oil
Blend everything minus the oils till smooth. Slowly add blended oils till dressing is
thickened.
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Sage Butter (We use to top steaks and potatoes)
1 sticks of softened butter
6-8 sage leaves coarsely chopped
Salt and pepper
Food process till smooth. Chill or use immediately
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Kale salad with sweet potato, crispy chickpeas, raw Brussels, avocado & Miso dressing
2 small, sweet potatoes, cut into ½ in circles
1 T coconut oil
2-3 T olive oil
1-2 t ancho powder
2 t smoked paprika
Kosher salt & pepper
1 (14 oz) can chickpeas, drained and dried
1 bunch of Toscano kale, chiffonade
4 c raw brussels sprouts, sliced
1-2 avocado, sliced
Slice sweet potatoes and drizzle with 1T coconut oil. Roast at 425 degrees till tender, 30
minutes. Remove from the oven. Drain the chickpeas and dry on a paper towel while
potatoes are cooking. Combine spices and toss with the chickpeas. Roast for 20 minutes
till crispy. Remove from the oven. Once the chickpeas are crispy add the sweet potatoes
and toss all together. Let cool. Slice Brussels and chiffonade kale combine and add
chickpeas and sweet potatoes. Dress with miso dressing. Toss. Add sliced avocado and
sprinkle with Maldon finishing salt.
Miso Dressing
3-6 T neutral oil
3 T rice vinegar
1 T white miso
½ t sesame oil
1 t honey
½ t soy sauce
1 t ginger minced
Whisk all together.