GoFarm Blog

GoFarm Recipes: Week of May 4th, 2020

It's our first week of our mini May season, and our shares are filled with yummy early season greens! Here is some recipe inspiration to help you cook something new and eat with the seasons. Feel free to adjust and substitute ingredients based on what you have in your kitchen!

Eggs with Lentil and Greens


3 tbsp olive oil

1/2 cup onion, chopped (can also use bunching onion)

1/2 cup diced carrot

1/3 cup diced celery

1/2 cup sweet potato, finely chopped

3/4 cup lentils

2 cups vegetable stock or water

1 cups arugula

1 cup braising mix, chopped

2 eggs

salt and pepper to taste


  1. Heat 2 tbsps olive oil in large pot over medium heat.

  2. Stir in onions, carrots, celery, and sweet potato. Cook until softened, 7-10 minutes. (If using bunching onions, wait until step 4, and add the onions in alongside the greens)

  3. Add lentils, stock/water, and a pinch of salt, and let simmer until lentils are tender, about 20-30 minutes.

  4. Stir in arugula and braising mix and season with salt and pepper. Turn heat off and let greens wilt lightly in the pot.

  5. In a separate pan, heat 1 tbsp oil and crack in eggs. Season with salt and pepper, and cook until eggs are lightly set.

  6. Serve lentil mixture with a fried egg on top.

(Picture and recipe adapted from: www.prevention.com/food-nutrition/recipes/a20523962/eggs-with-braised-lentils-and-greens/)

Braised Turnips with Greens

Ingredients: 6 turnips, with greens

1 tbsp olive oil

1 cup vegetable stock

1 tbsp apple cider vinegar

2 tsp butter

1 tsp honey

salt and pepper to taste


  1. Wash, peel and halve the turnip bulbs.

  2. Chop the greens and set aside.

  3. Heat olive oil in a skillet over medium heat.

  4. Add turnips and cook for 4 minutes or until golden.

  5. Flip turnips and add vegetable stock, vinegar, and salt and pepper to the pan.

  6. Bring to a boil, cover, and reduce heat to low. Let simmer for 5-6 minutes.

  7. Uncover, increase heat to medium-high and add greens. Cook for about 6 minutes.

  8. Swirl in butter and honey and enjoy while warm.

(Picture and recipe adapted from www.cookinglight.com/recipes/braised-turnips-greens)

Black Bean Stuffed Endive


1 bell pepper, diced

1 handful of bunching onions, chopped

1 15 oz. can of corn, drained

1 clove of garlic, minced

1 tsp cilantro

1/4 cup olive oil

4 tbsp red wine vinegar

1 tsp lime juice

1 15 oz. can black beans, drained (or 1.5 cups of beans if cooking from dry)

1-2 endives

salt and pepper to taste


  1. In mixing bowl add peppers, onion, corn, garlic, cilantro and beans.

  2. Add olive oil, vinegar, lime juice and salt and pepper to taste and toss well.

  3. Peal off individual endive leaves and stuff with bean salad.

Note: you can easily turn this dish into a black bean taco salad, by chopping the endive leaves very small, topping with black bean salad, and eating with chips or taco shell!

(Picture and recipe adapted from www.reluctantentertainer.com/black-bean-salad-stuffed-endive/)


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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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