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GoFarm Blog

Recipes: Week of October 5th, 2020

Recipe Share: Spicy Ramen with Bok Choy


2 tsp sesame oil

1 large bok choy cut in halves, lengthwise

4 cups vegetable broth

2 inch fresh ginger, peeled (or 2 tsp ground ginger)

5 cloves garlic, smashed

3 Tbsp soy sauce

1 tsp red pepper flakes

1 tsp Chinese Five Spice (if you do not have Chinese spice blend, can use a mix of pepper, cinnamon, clove, star anise, and fennel)

4 pads ramen noodles

1 jalapeno, sliced thinly

4 radishes, sliced thinly

1/2 cup carrots, shredded

4 soft boiled eggs, cut in half

3 green onions/scallions, sliced

sriracha (optional)

cilantro (optional)


  1. Heat sesame oil in a medium-sized saucepan. Add ginger and 3 cloves of garlic and cook for 2 minutes.

  2. Add vegetable broth, 2 Tbsp soy sauce, red pepper flakes, and Chinese Five Spice to the saucepan. Bring to a boil and simmer until you are ready to serve.

  3. In a large saute pan, cook bok choy and 2 cloves of garlic in sesame oil over medium heat until bok choy is brown on both sides (3-5 minutes per side). During the final minute of cooking, add 1 Tbsp of soy sauce and toss to coat. Remove from heat and cover.

  4. Bring a large pot of water to boil. Add ramen noodles and cook according to package instructions. Drain.

  5. While ramen is cooking, make 4 soft boiled eggs: Bring 2 inches of water to a sauce pot, cover, and bring to a boil over high heat. Once boiling, add 4 eggs in a single layer in the bottom of the pot. Cover and let boil for exactly six minutes. After six minutes, remove the eggs from the pot and place them in an ice water bath or run under cool water until they are cool enough to handle. Peel.

  6. Build your ramen bowls. First, add ramen noodles. Then add carrots, radishes, jalapeno, and bok choy. Cover with broth. Add soft boiled eggs, cut in half. Garnish with green onions/scallions. Serve with cilantro and sriracha (optional).

Picture and recipe adapted from:


Roasted Butternut Squash and Kale Saute


4 cups butternut squash, cubed

1 tsp extra virgin olive oil

1 tsp balsamic vinegar

1/4 tsp salt

Sprinkling of black pepper

2 Tbsp extra virgin olive oil

1 large red onion, quartered and sliced

3 cloves garlic, minced

1 bunch kale, thinly sliced and center ribs removed

1/3 cup dried cranberries

1/2 cup pecans, chopped

Salt and pepper to taste


  1. Preheat oven to 425 F. Place cubed butternut squash in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. Spread out onto a lined baking sheet. Roast in oven for 25 minutes or until the squash is cooked through and browned on the edges.

  2. 15 minutes into roasting the butternut squash, start cooking the onions. Heat olive oil on medium high heat. Add the sliced red onion and cook for 7 to 8 minutes until softened. Add the garlic and cook a minute more.

  3. Add the balsamic vinegar and the shredded kale. Stir until the kale is mixed well with the onions. Let cook for a minute or two until the kale is just wilted.

  4. Stir in the roasted butternut squash, the dried cranberries, and pecans.

  5. Add salt and pepper to taste, and enjoy!

Picture and recipe adapted from:




1 cup crushed tomatoes

1 Tbsp extra virgin olive oil

1/4 tsp apple cider vinegar

1 tsp garlic, minced

1 Tbsp fresh basil, about 3-4 large leaves, sliced , plus more for garnish

1 tsp Herbs de Provence spice mix

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp chili powder

1 medium sweet or red onion, sliced

1-2 large zucchini

1 large eggplant, sliced

3 potatoes, sliced

3 large fresh tomatoes, sliced


  1. Preheat oven to 350 F. Lightly grease a 6"x9" baking dish and set aside.

  2. In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.

  3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.

  4. Stack the veggie slices in alternating patterns (e.g.: onion, zucchini, potato, eggplant, tomato; repeat) and place them on their ridge in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.

  5. Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven.

  6. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.

  7. Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.

Picture and recipe adapted from:


Hummus Collard Wraps


2 large collard leaves

1/2 cup hummus

2 tomatoes, sliced

1/2 cup cucumber, sliced into short thin strips

1–2 carrots, sliced into short thin strips

1/2 cup sweet corn kernels

1/2 cup radish, sliced into short thin strips

1/2 cup cabbage, sliced thin

1/2 avocado


  1. Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.

  2. Place collard leaves on a flat surface, spread 1/4 cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting between the two wraps. Wrap the leaves as you would a burrito.

  3. Cut each wrap in half and enjoy.

Note: An additional option for this recipe to add 1-2 falafels to each wrap!

Picture and recipe adapted from:



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