GoFarm Blog

GoFarm Recipes: Week of May 25th, 2020

Sesame Roasted Veggie Salad

Sesame Roasted Veggie Salad


2 turnips (can sub radishes)

1 clove garlic, minced

1 Tbsp olive oil

2 tsp sesame seeds

2 tsp honey

1 Tbsp soy sauce

2 Tbsp minced cilantro

4-5 handfuls lettuce

1 cup cooked quinoa

1/4 cup scallions, diced

2 Tbsp rice vinegar

1 tsp toasted sesame oil

Salt to taste


  1. Preheat oven to 375 degrees. Cut turnips (or radishes) into cubes and toss with minced garlic, olive oil, sesame seeds, honey and salt. Spread on a baking sheet and bake for 25-30 minutes or until tender.

  2. Remove from oven and add soy sauce and cilantro. Let cool.

  3. Transfer turnips (or radishes) to a salad bowl and combine lettuce, quinoa, and scallions.

  4. Whisk together the vinegar and sesame oil and pour over salad.

  5. Add on more sesame seeds if desired. Toss and enjoy!

(Picture and recipe adapted from: https://naturallyella.com/roasted-turnip-salad/)

Mushroom and Greens Frittata

Mushrooms and Greens Frittata


1 Tbsp olive oil

1 Tbsp butter

1 onion, sliced

8 cloves garlic, minced

1 tsp crushed red pepper

5 oz mushrooms, sliced

5 oz braising mix, chopped

6 eggs

1 1/2 cup whole milk

4 oz parmesan cheese

1/2 cup finely chopped walnuts

salt and pepper to taste


  1. Heat olive oil and butter over medium heat in an oven safe pan. Add onion and cook until soft.

  2. Add garlic and crushed red pepper and sauté for about 30 seconds.

  3. Add mushrooms and braising mix and cook until soft, about 10 min.

  4. Remove from heat and set aside to cool.

  5. Preheat oven to 425 degrees.

  6. Meanwhile, whisk eggs in a mixing bowl and add in the milk as well as some salt and pepper. Whisk until blended.

  7. Pour egg mixture on top of mushrooms and greens and mix in 2 oz parmesan cheese.

  8. Sprinkle 2 oz parmesan cheese and walnuts on top.

  9. Bake the quiche for about 30 minutes, or until cooked through.

(Picture and recipe adapted from: https://www.seletsucre.com/crustless-mushroom-and-greens-quiche/)

Hummus and Vegetable Lettuce Wraps


1 head butter lettuce

6 oz hummus

3 cups crisp vegetables (turnip, radish, cabbage, carrots, etc.)

1/8 cup rice vinegar

2 oz soba noodles

1 package firm tofu

1 Tbsp sesame seeds

1-2 stalks green onion, sliced

2 Tbsp Tamari or soy sauce

1 Tbsp cooking oil

2 tsp toasted sesame oil

Salt and pepper to taste


  1. To cook the tofu: drain as much water from the tofu as possible, then cut into thin slices. Add 1 Tbsp oil to a pan, along with salt and pepper., and let heat up. Add tofu and cook until browned and slightly crispy on the outside, tossing occasionally. When done, remove from heat and set aside.

  2. Bring a pot of water to boil to cook soba noodles according to package directions. When done, remove from heat and drain.

  3. Remove 12 lettuce leaves from head of lettuce.

  4. Slice vegetables thinly, then transfer to a bowl and mix in vinegar and salt. Toss and let marinate for 10 min.

  5. Add green onions, sesame seeds, Tamari/soy sauce, and sesame oil to soba noodles and set aside.

  6. Assemble lettuce wraps by spreading a dollop of hummus over the center of a lettuce leaf, add small amounts of soba noodles, tofu, and veggies.

(Picture and recipe adapted from: https://cookieandkate.com/vegetable-lettuce-wraps-recipe/)


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GoFarm works to transform our local food system into one that is thriving, environmental sustainable, and equitable for all. Through our three program areas, we support and mentor local farmers, make healthy food more affordable and accessible to under-resourced communities, and connect people with where their food comes from.

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