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GoFarm Blog

GoFarm Recipes: Week of August 10th, 2020

Recipe Share: Grilled Veggie Foil Packs


2 ears fresh sweet corn, husks removed, each cut into 4 pieces

1 pack firm tofu, water squeezed out and cut into 1/2 inch cubes

1/2 lb potatoes, each cut in halves or quarters

2 carrots, cut into chunks

1 summer squash, cut into 1-inch chunks

1 onion, cut into thin wedges

1/4 cup butter, melted

2 Tbsp Dijon mustard

1/2 tsp dried thyme

1/4 tsp salt

1/4 tsp pepper

1/4 cup olive oil

1/2 juice of lemon

1 cucumber

1/2 melon


  1. In a large bowl, combine corn, potatoes, carrots, zucchini , tofu, and onion. In a small bowl, combine the butter, Dijon mustard, thyme, salt, pepper, olive oil, and lemon, and mix well. Pour the butter mixture over vegetables and toss to coat.

  2. Cut four 18x12-inch pieces of heavy-duty foil. Put 1/4 of the vegetable mixture into each piece of foil. Wrap each packet securely, but allowing room for heat expansion.

  3. Place packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 25 to 35 minutes or until vegetables are tender.

  4. While vegetables are grilling, chop cucumbers and melon into 1/2 inch cubes and toss with oil and lemon. Set aside for the salad.

  5. To serve, open packets carefully to allow steam to escape. Serve on a plate alongside the salad and enjoy!


Grilled Corn Salad


1/4 cup nuts (such as peanuts, pine nuts, or pistachios)

4 ears of corn, in husks

1 bell pepper, de-seeded and chopped

2 green tomatoes, chopped

1 tsp black pepper or red pepper flakes

1 cup herb leaves (such as cilantro, basil, or mint), chopped

1/3 cup fresh citrus juice or vinegar

2 oz cheese (such as Cotija, Parmesan, or Feta)

1/3 cup grapeseed or other neutral oil

Salt, pepper, and red pepper flakes to taste


  1. Preheat oven to 350 F. Toast nuts on a rimmed baking sheet until golden brown, 6-10 minutes, tossing halfway through. Let cool and coarsely chop.

  2. Prepare a grill for medium-high heat. Grill corn, turning occasionally, until husks are charred in most spots, 16–20 minutes. Transfer to a platter and let sit until cool enough to handle. Shuck corn and remove kernels.

  3. Toss nuts, corn, tomatoes, bell peppers, herbs, citrus or vinegar, and cheese in a large bowl and toss to combine. Drizzle oil over and season with salt, pepper, and/or red pepper flakes; toss again.


Summer Frittata


2 medium bell peppers

1 medium zucchini, chopped

2 tomatoes, chopped

1 1/4 cups olive oil, plus more for drizzling


1/2 bunch scallions, chopped

1 lb potatoes, sliced 1/4 inch thick

8 large eggs


  1. Preheat oven to 400 F. Place whole bell peppers and zucchini on a rimmed baking sheet. Drizzle with oil and season with salt. Roast peppers and zucchini, turning every 5 minutes, until softened and skins look wrinkly and lightly blistered, 20–25 minutes. Let cool slightly. Remove seeds from bell peppers and cut into 1/2 inch-thick slices. Chop zucchini thiner is desired. (Keep your oven on as you will put the frittata back in to cook!)

  2. Meanwhile, cook potatoes in a cast-iron skillet and season with salt. Cover with 1 1/4 cups oil and set over medium heat. Bring to a gentle simmer, about 3 minutes, and cook, stirring occasionally with a wooden spoon until and the potatoes are tender, 25–30 minutes. Transfer to a medium bowl and let cool, 8–10 minutes.

  3. Stir in roasted peppers, zucchini, and tomatoes.

  4. Whisk eggs in a medium bowl and season with salt. Using a slotted spoon or tongs, lift vegetables out of the oil and add to eggs (this is best done while they are still warm). Set oil aside.

  5. Warm up the same skillet in the oven. When pot is very hot, add 3 Tbsp reserved oil to the pan and pour in egg mixture. Cook on medium heat, using a heatproof rubber spatula or wooden spoon to pull egg mixture from the outer edges into the center, allowing uncooked egg to flow underneath and dragging the hotter, more-set egg from the edges into the center. Do this for just a couple minutes to help the frittata cook evenly.

  6. Transfer skillet back to the oven and bake the frittata until browned and set, 10–14 minutes. Let frittata cool in pan 5–10 minutes, then invert onto a platter, sprinkle scallions on top, and cut into wedges to serve.


Charred Cabbage Salad


1 garlic clove, smashed

4 oz fresh goat cheese

1 1/2 cups plain Greek yogurt

2 cups mint leaves, divided

2 cups parsley leaves, divided

2 Tbsp olive oil, plus more for drizzling

2 Tbsp fresh lemon juice, divided


1 medium head of purple cabbage

1 cucumber, thinly sliced

2 tomatoes, chopped

1/2 cup crushed corn nuts


  1. Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp oil, and 1 Tbsp lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.

  2. Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides, 8–10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.

  3. Toss cucumbers, tomatoes, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.

  4. Spread raita over plates; place a few pieces of cabbage on each. Top with salad and corn nuts, and drizzle with more oil.



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