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GoFarm Blog

Recipes: Week of September 7th, 2020

Recipe Share: Potato, Chard, and Green Tomato Quesadillas


1 Tbsp extra-virgin olive oil

1 onion, thinly sliced

3-4 potatoes, cut into 1/4-inch cubes

1 cup veggie or chicken broth

1 Italian pepper, gutted and cut into cubes

2 green tomatoes, sliced

1 bunch chard, chopped

Sharp cheddar cheese, sliced

Salt and pepper to taste

10 8-inch tortillas


  1. For the quesadillas: Preheat the oven to 400 F. Coat 2 rimmed baking sheets with nonstick spray oil.

  2. In a medium skillet over medium heat, heat the oil. Add the onion and cook, stirring often, for about 6 minutes or until golden brown. Add the potato, peppers, chard and cook for 1 minute. Stir in the broth and cook for 8 to 12 minutes, or until the potatoes are soft and the liquid has been absorbed. Add salt and pepper to taste.

  3. Arrange 5 of the tortillas on the baking sheets. Divide the potato mixture among the tortillas and spread evenly. Add tomato slices and some cheese on each. Place another tortilla on top of each and lightly coat the tops with oil.

  4. Bake for 5 minutes, turn over and bake another 5 minutes, or until lightly browned and heated through. Cut each quesadilla into wedges.

  5. Serve with your favorite toppings like salsa, sour cream, or guacamole.


Tomato Toast


1 garlic clove, finely grated

1/2 cup mayonnaise

1/2 lemon

4 thick slices of bread, toasted

3 medium tomatoes, thinly sliced

1 large handful of greens (kale, lettuce, salad mix)

2 Tbsp chives, finely chopped

2 tsp toasted sesame seeds

Salt and pepper to taste

Extra-virgin olive oil, for drizzling


  1. Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp juice from lemon half into the mayonnaise mixture and season with kosher salt.

  2. Spread a generous layer of seasoned mayonnaise over toast; add your greens on top of each slice of toast and then layer on a few tomato slices. Sprinkle with chives, sesame seeds, sea salt, and black pepper. Finely grate some lemon zest over it and drizzle with some oil.


Roasted Pears with Balsamic Glaze


2 large slightly under ripe pears

2 tsp butter

3 Tbsp balsamic vinegar

4 tsp runny honey (or more to taste)


  1. Preheat the oven to 400 F.

  2. Half and core the pears. Don't peel them.

  3. Melt the butter in a cast iron skillet or another heavy-bottomed, ovenproof pan.

  4. Add the pears, cut-sides down and saute them for two minutes on the stove.

  5. Place the pan in the oven and roast the pears for 20 minutes.

  6. Drizzle the balsamic vinegar on the pears and continue roasting for 5 minutes.

  7. Remove the pan from the oven, drizzle each pear with some honey and let the pears rest for another few minutes.

  8. Serve warm with some of the pan juices and more honey, if desired.


Tomato and Cinnamon Rice


3 Tbsp vegetable oil

1 large onion, thinly sliced

3 garlic cloves, thinly sliced

Salt and pepper to taste

3 Tbsp tomato paste

2 medium tomatoes, chopped

1/2 cup edamame seeds

2 cups long-grain white rice (such as basmati or jasmine)

1 package of firm tofu, dried and cubbed

1/2 tsp ground cinnamon

1/2 tsp ground turmeric

2 Tbsp butter, cut into pieces

1/3 cup coarsely chopped cilantro, dill, or mint

Plain whole-milk yogurt (for serving)


  1. Heat oil in a medium pot over medium heat. Add onion and cook, stirring occasionally, until softened and golden brown, 8–10 minutes. Add garlic and season with salt and pepper, and cook, stirring occasionally, until garlic is softened, about 5 minutes.

  2. Stir tomato paste into onion mixture and cook, stirring often, until slightly darkened in color and beginning to stick to bottom of pot, about 3 minutes. Add tomatoes and cook, still stirring, until tomatoes burst and mixture starts to thicken, about 5 minutes. Add rice, cinnamon, and turmeric and cook, stirring, until spices are fragrant, about 1 minute.

  3. Pour 2 1/4 cups water and the edamame into pot, give the mixture a stir, and bring to a boil. Reduce heat to low and cover pot. Let steam until water is absorbed and rice is cooked through, 20–25 minutes.

  4. While rice is cooking, add 1 Tbsp of oil to a separate pan and saute tofu for 15-20 minutes, until edges are slightly browned.

  5. Remove rice from the heat and let sit (still covered) for 10 minutes. Uncover, add butter and tofu, mix, and fluff with a fork.

  6. Serve topped with herbs and dollops of yogurt.



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