top of page

GoFarm Blog

GoFarm Recipes: Week of August 24th, 2020

Recipe Share: Grilled Pepper and Red Onion Pizza


2 medium bell peppers, cut lengthwise into strips

1 medium red onion, cut into 1/2-inch rounds

2 Tbsp extra-virgin olive oil

6 ounces goat cheese

3/4 cup finely grated Parmesan

1 tsp lemon zest, plus 1 tsp juice

1 pound store-bought pizza dough, divided into 4 pieces

Coarse salt and freshly ground pepper

1 cup arugula

Red-pepper flakes, for serving


  1. Heat grill to medium-high. Toss peppers and onion with 1 Tbsp oil; grill, flipping once, 7 to 10 minutes.

  2. In a small bowl, combine goat cheese, Parmesan, lemon zest, and 2 tsp oil.

  3. Stretch one piece of dough into an 8-inch oval on baking sheet. Brush top with oil and season with salt. Brush grates with oil and grill pizza, top-side down, until bubbles form, 1 to 2 minutes. Flip; dollop with a quarter of cheese mixture and grilled peppers and onions.

  4. Continue to grill, moving occasionally with tongs, until cheese melts and bottom is crisp, 1 to 2 minutes. Repeat with remaining dough and toppings.

  5. Toss arugula with lemon juice and season with salt and pepper.

  6. Top pizzas with arugula and sprinkle with red-pepper flakes. Serve and enjoy warm!

Picture and recipe adapted from:


Potato Salad with Saffron Aioli


1 pound fingerling potatoes

Large handful string beans

1/2 head radicchio (thinly sliced)

3 egg yolks

2 Tbsp lemon juice (divided)

1 clove garlic, finely minced

4-5 radishes, sliced thin

1/8 tsp ground saffron

2 Tbsp hot water

small handful fresh dill

salt and pepper to taste

1 1/4 cup grapeseed oil or other neutral oil (divided)


  1. Preheat the oven to 400 F. Slice the fingerling potatoes and toss with 1/4 cup oil. Add two heavy pinches of salt and some pepper and toss to coat. Roast for about 15 minutes until golden brown.

  2. Add the string beans to boiling water and boil until just tender, about 2-3 minutes. Remove from the water, let cool, and cut each bean in half.

  3. To make the saffron aioli, steep the ground saffron into 2 Tbsp of hot water. (You can also make your own ground saffron by grinding a couple pinches of saffron in a mortar and pestle until you have 1/8 tsp of powder. By grinding the seed yourself you get more intense flavor).

  4. Add 3 egg yolks, the steeped saffron, 1 Tbsp of lemon juice and minced garlic to a blender. Run the blender on low speed for about 15 seconds. Slowly add 1 cup of oil in a slow, steady stream, as you continue to blend the aioli at an increased speed. Add a large pinch of salt at the end. (You can also do this step by whisking manually instead of using a blender).

  5. Toss the fingerling potatoes in about 1/2 of the aioli, and add another 1 Tbsp of lemon juice. Add more aioli if needed to evenly coat the potatoes.

  6. Serve the potatoes on a platter and add the beans, radicchio, sliced radishes and dill.

  7. Serve the remaining saffron aioli on the side.


Thai Peanut Quinoa Salad


3/4 cup uncooked quinoa or millet

1 1/2 cups water

2 cups shredded cabbage

1 cup grated carrot

1 cup sliced cucumber

1 cup thinly sliced snow peas or sugar snap peas

1/2 cup chopped cilantro

1/4 cup thinly sliced green onion or scallion

1/4 cup chopped peanuts, for garnish


1/4 cup smooth peanut butter

3 Tbsp reduced-sodium tamari or soy sauce

1 Tbsp maple syrup or honey

1 Tbsp rice vinegar

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1/2 lime, juiced (about 1 1/2 tablespoons)

Pinch of red pepper flakes


  1. Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 1/2 cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.

  2. Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining sauce ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up.

  3. In a large serving bowl, combine the cooked quinoa, cucumbers, shredded cabbage, carrot, snow peas, cilantro and green onion or scallions. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.


Veggie Gyros


10 oz cooked chickpeas

1/2 Tbsp olive oil

1/2 tsp paprika

1/4 tsp salt

1/8 tsp cayenne pepper

4 pieces of pita bread

1 medium tomato, chopped

2 cups shredded lettuce or salad mix

1/4 medium red onion, sliced

1/3 cup feta cheese

Tzatziki Sauce

1/2 cup plain yogurt

1/2 cucumber, grated

1/2 Tbsp lemon juice

1 garlic clove, minced

2 Tbsp chopped dill

1/2 Tbsp olive oil

salt to taste


  1. Preheat the oven to 350 F. Mix together the chickpeas, olive oil, paprika, salt, and cayenne. Transfer it onto a baking sheet. Bake for 15 minutes.

  2. While the chickpeas are in the oven, make the sauce by mixing the tzatziki sauce ingredients together in a small bowl.

  3. Slice the tomatoes, lettuce, cucumber, onions, and any other vegetables you are going to use.

  4. Warm the pita bread (in the oven or microwave). Spread a generous amount of tzatziki and add the roasted chickpeas, feta cheese, and veggies on top. Fold the gyro in half and serve.

Picture and recipe adapted from:



Recent Posts

bottom of page