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GoFarm Blog

GoFarm Recipes: Week of July 20th, 2020

Recipe Share: Greek Eggplant Stew


1 large eggplant, cubbed


1/4 cup olive oil

1 large onion, chopped

1 green bell pepper, diced

6 baby carrots, chopped

6 small red potatoes, cubbed

6 garlic cloves, minced

2 dry bay leaves

1 to 1 1/2 tsp paprika

1 tsp ground coriander

1 tsp dry oregano

3/4 tsp ground cinnamon

1/2 tsp organic ground turmeric

1/2 tsp black pepper

1 28-oz can chopped tomato

2 15-oz cans chickpeas, reserve the canning liquid

Basil for garnish


  1. Preheat oven to 400 F.

  2. Place eggplant cubes in a single layer on a baking sheet and sprinkle with salt. Set aside for 20 minutes to allow eggplant to “sweat out” any bitterness. Pat dry.

  3. In a large braiser or pot, heat 1/4 cup olive oil over medium-high until shimmering but not smoking. Add onions, peppers, potatoes, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.

  4. Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.

  5. Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven. If using a pot, transfer to a baking dish.

  6. Cook in oven for 45 minutes until eggplant is fully cooked through and very tender. (While eggplant mixture is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)

  7. When eggplant mixture is ready, remove from oven and add a generous drizzle of olive oil and garnish with basil. Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.


Sweet and Spicy Grilled Summer Squash


4 summer squashes (we love this recipe with zucchini)


1/3 cup honey

1/3 cup rice vinegar

1/4 cup soy sauce

3 Tbsp hot chili paste (such as sambal oelek)

2 Tbsp vegetable or sunflower oil, divided

1 lime, halved

1/2 small shallot, thinly sliced into rounds

1/4 cup coarsely chopped cilantro

1 tsp toasted sesame seeds


  1. Prepare a grill for medium-high heat. Cut each squash in half lengthwise, then score cut sides in a 1/2" crosshatch pattern with the tip of your knife. Toss squash and 1 tsp salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

  2. Meanwhile, combine honey, vinegar, soy sauce, and chili paste in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring occasionally, until reduced by half and slightly thickened (just shy of syrupy), 5–7 minutes. Remove from heat. Stir in 1 Tbsp oil.

  3. Toss squash/zucchini with remaining 1 Tbsp oil in a large baking dish. Turn squash cut side up, then brush with glaze.

  4. Grill squash cut side down until just beginning to char around the edges, about 3 minutes. Continue to grill, turning every minute or so and brushing squash with glaze on cut sides, until just tender and cut sides are lightly charred and shiny from the glaze, 6–8 minutes total. (Reserve any leftover glaze.) Transfer squash to a platter.

  5. Prepare an herb salad by squeezing juice from 1 lime half into a medium bowl and adding shallot and cilantro; and seasoning with salt. Toss to combine.

  6. Drizzle squash with any leftover glaze. Top with herb salad and sprinkle with sesame seeds. Serve with remaining lime half alongside.


Cucumber and Peach Salad with Herbs



1 shallot (or onion), finely chopped


1 lemon

2 Tbsp white wine vinegar

Salad and Assembly

1 cucumber, sliced into 1/4"thick wedges and rounds

4 peaches, sliced into 3/4"-thick wedges

4 oz mild feta, crumbled

salt and pepper to taste

Handful of basil leaves, torn if large

Handful of mint leaves, torn if large

1 lemon, halved


  1. Vinaigrette: Place shallot (or onion) in a small bowl and season with a big pinch of salt. Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes.

  2. Place cucumbers and peaches in a medium bowl and season with salt. Spoon the vinaigrette over and toss gently with your hands to coat.

  3. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over.


Roasted Cauliflower Burrito Bowls


1 cup white or brown rice

1 head of cauliflower, chopped into florets

1 Tbsp olive oil

1 Tbsp taco seasoning, divided

1 14-ounce can of black beans, rinsed and drained

1/2 cup water

2 tomatoes, chopped

1/2 small onion, chopped

hand full of lettuce, chopped

juice of 2 limes + more wedges for serving

1/2 cup chopped fresh cilantro

2 ears of corn, kernels cut off the cob

1 avocado

your favorite hot sauce for topping


  1. Cook the rice according to package directions.

  2. Heat the oven to 425 F. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.

  3. Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.

  4. Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.

  5. Build a big bowl with rice, refried beans, corn, pico de gallo, lettuce, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce!



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