GoFarm Blog

GoFarm Recipes: Week of July 27th, 2020

Roasted Aloo Gobi Cauliflower and Potato


1 lb potatoes, cut into 2"long sticks

1 head of cauliflower, cut into small florets

5 Tbsp olive oil

1 tsp cumin seeds

1/2 tsp ground turmeric

1 onion, finely chopped

1 Tbsp thinly sliced ginger

Pinch of red chili powder

1 tsp (or more) salt

1 Tbsp (or more) fresh lime juice

1/2 cup chopped cilantro


  1. Preheat oven to 400 F. Line a rimmed baking sheet with foil and toss potatoes and cauliflower with 3 Tbsp oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.

  2. Meanwhile, heat remaining 2 Tbsp oil in a large skillet over medium-high until it begins to shimmer. Add cumin and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and swirl in turmeric. Add onion and cook, stirring frequently, until translucent, 4–6 minutes. Add ginger and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.

  3. Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix. Add salt and cook, tossing occasionally, until potatoes and cauliflower are tender but not soggy, 5–6 minutes. Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.

  4. Transfer potatoes and cauliflower to a platter and top with cilantro.

Picture and recipe adapted from: https://www.bonappetit.com/recipe/roasted-aloo-gobi-potatoes-and-cauliflower


Cabbage Slaw with Charred Scallions and Kohlrabi


1 bunch scallions, trimmed

1 hot pepper, seeds removed

4 garlic cloves

Zest of 2 limes

1/2 cup fresh lime juice

1/4 cup vegetable oil


1 Kohlrabi, shredded

1/2 head broccoli, cut into florets

Thinly sliced onion, for serving


  1. Heat a medium skillet over medium-high. Cook scallions, turning once or twice, until lightly charred, about 3 minutes. Transfer to a blender and add pepper, garlic, lime zest and juice, and oil. Blend this dressing until smooth and season with salt to taste.

  2. Toss cabbage, kohlrabi, broccoli, and half of dressing in a large bowl. Taste and season with salt and add more dressing if needed. Top with onion just before serving.

Picture and recipe adapted from: https://www.bonappetit.com/recipe/cabbage-slaw-with-charred-scallions-and-lime-dressing


Veggie Enchiladas


2 cups enchilada sauce

2 Tbsp olive oil

1 cup chopped onion (about 1 small onion)

1 red bell pepper, chopped

1 head of broccoli or 1 small head of cauliflower, cut into florets

1 tsp cumin

1/4 tsp cinnamon

5 cups packed baby spinach

1 can (15 oz) black beans, drained and rinsed

1 cup shredded Monterey Jack cheese, divided 1/2 tsp salt

black pepper, to taste

8 whole wheat tortillas

Handful of chopped cilantro, for garnishing


  1. Preheat oven to 400 F. Lightly grease a 13 by 9-inch pan with olive oil or cooking spray.

  2. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low and cover. Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.

  3. Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size, until all of the spinach has wilted.

  4. Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about 2 Tbsp). Season with 1/2 tsp salt and some freshly ground black pepper, to taste.

  5. Assemble the enchiladas: Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread 1/2 cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.

  6. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.

  7. Bake, uncovered for 20 minutes on the middle rack of your oven. If you'd like to cheese on top to be more golden and bubbly, cook enchiladas on the upper rack of the oven for an additional 3-6 minutes.

  8. Remove from oven and let the enchiladas cool for 10 minutes. Before serving, sprinkle with chopped cilantro!

Picture and recipe adapted from: https://cookieandkate.com/vegetarian-enchiladas-recipe/


Peach Salsa


1 lb tomatoes, diced

1 bell pepper (4 oz), seeded and finely diced

2 jalapenos, seeded and finely diced

1 medium onion, finely diced

1 lbs peaches, diced

1/2 bunch cilantro, chopped