GoFarm Blog

Recipes: Week of April 26th, 2021

Potato Salad with Mustard Sauce and Arugula


1¼ lbs fingerling potatoes, scrubbed

2 Tbsp apple cider vinegar

2 Tbsp Dijon mustard

2 Tbsp whole grain mustard

2 Tbsp chopped dill pickles

1 Tbsp pickle brine

2 Tbsp chopped dill, plus more for serving

1 cup arugula (can sub spinach)

Olive oil (for drizzling)

Salt and pepper to taste


  1. Place potatoes in a large pot covered with cold water and bring to a boil. Then reduce heat and simmer until fork-tender, 15–20 minutes.

  2. Meanwhile, mix vinegar, Dijon mustard, whole grain mustard, pickles, pickle brine, and 2 Tbsp dill in a large bowl.

  3. Drain potatoes and let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the flavors).

  4. Slice potatoes in half and transfer to bowl with vinegar mixture; season with a dash of salt and pepper and toss to coat. Let cool.

  5. Add arugula and toss to coat. Top with more dill, a good drizzle of oil, and more pepper.

Picture and recipe adapted from: https://www.bonappetit.com/recipe/potato-salad-with-mustard-sauce

Orecchiette Pasta with Rosemary Fried Chickpeas


8 oz dried orecchiette pasta (can sub shells, or any other type of pasta!)

15 oz canned chickpeas, drained

3 Tbsp butter

2 sprigs of rosemary

5 oz spinach

2 cloves of garlic

¼ tsp crushed red pepper flakes

Zest from 1/2 lemon

1 Tbsp parsley, chopped


  1. Bring a medium pot of water to a boil. Add the pasta to the pot of boiling water and cook to al dente. Reserve one cup of pasta water, then drain.

  2. Meanwhile, in a medium Dutch oven, heat 2 Tbsp of butter on medium-high until bubbling.

  3. Add the rosemary sprigs and fry, flipping once, for 3-4 minutes until crispy and fragrant. Transfer sprigs to a paper towel-lined plate.

  4. When cool enough to handle, strip the greens off of the rosemary stems, allowing them to crumble. Set aside.

  5. Add the chickpeas to the rosemary-scented butter, and cook on medium heat, stirring occasionally, for 5-7 minutes, until slightly browned and crispy.

  6. Add crushed red pepper flakes, garlic, spinach, and 1 Tbsp of pasta water to the chickpeas. Cook for 1-2 minutes until the garlic is slightly softened and the spinach becomes wilted.

  7. Add the cooked pasta to the pot with the chickpeas and spinach. They add in lemon zest, 2 Tbsp butter and ¼ cup pasta water. Cook, stirring frequently for 1 to 2 minutes, or until the pasta is coated and creamy, adding 1 Tbsp of pasta water at a time if necessary to fully coat. Turn off the heat and stir in the crumbled rosemary, reserving a pinch for garnish. Season to taste.

Picture and recipe adapted from: https://www.bonappetit.com/recipe/orecchiette-with-spinach-and-rosemary-fried-chickpeas

Snow Pea and Carrot Soba Noodles


6 oz soba noodles (or spaghetti noodles of choice)

2 cups frozen organic edamame

8 oz snow peas

4 - 6 medium-sized carrots

½ cup fresh cilantro, chopped

¼ cup sesame seeds

Giner Sesame Sauce:

¼ cup tamari or soy sauce

2 Tbsp extra-virgin olive oil

Juice of 1 small lime

1 Tbsp toasted sesame oil

1 Tbsp honey or agave nectar

1 Tbsp white miso

2 tsp freshly grated ginger

1 tsp chili garlic sauce or sriracha


  1. To prepare the vegetables: Roughly chop the show peas, slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.

  2. Whisk together all the sauce ingredients in a small bowl until combined. Set aside.

  3. Bring two big pots of water to a boil (one for the noodles, one for the edamame).

  4. Pour the sesame seeds into a small pan and toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds start to turn golden and start to make popping noises.

  5. Once the pots of water are boiling, in one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes). Drain.

  6. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes). Before draining, toss the snow peas into the boiling edamame water and cook for an additional 20 seconds. Drain.

  7. Combine the soba noodles, edamame, snow peas and carrots in a large serving bowl. Pour in the dressing and toss. Toss in the chopped cilantro and toasted sesame seeds.

  8. Serve and enjoy!

Picture and recipe adapted from: https://cookieandkate.com/sugar-snap-pea-and-carrot-soba-noodles/


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