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GoFarm Blog

Recipes: Week of June 7, 2021

Spanish Spinach with Chickpeas


  • Extra virgin olive oil

  • 4 cloves of garlic, diced

  • 1/2 Tbsp sweet paprika

  • 1 cup spinach (8 oz), finely chopped

  • 3 Tbsp water

  • 1 ½ cup cooked chickpeas (1 can)

  • Sea salt (optional)

Serve with rice, or on its own.


  1. Cook the garlic in a saucepan with a little bit of extra virgin olive oil over medium heat until golden brown. 2 - 3 minutes.

  2. Add the paprika, stir and add the spinach. Add the water and salt to taste (optional) and cook for about 5 minutes. You can use oil instead of water to cook the spinach.

  3. Add the cooked chickpeas, stir, add more oil, paprika, and salt and cook for 5 minutes more.

Picture and recipe adapted from:


Lemon Garlic Bok Choy


  • 1 bunch baby bok choy

  • 1 1/2 Tbsp extra-virgin olive oil

  • 3 garlic cloves, minced

  • Pinch crushed red pepper flakes

  • Sea salt

  • Half of a lemon, cut into wedges


  1. Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.

  2. Add the oil, garlic and red pepper flakes to a skillet over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic turns light brown.

  3. Toss in the bok choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom starts to turn brown, about 2 minutes.

  4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms begin to soften, but still have some crunch.

  5. Transfer to a platter, then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

Recipe and image adapted from:


Kale Salad With Warm Shallot Vinaigrette


  • ½ cup extra virgin olive oil

  • ¼ cup balsamic vinegar

  • 2 medium shallots, thinly sliced ( ½ cup sliced)

  • ½ tsp kosher salt, plus more for seasoning

  • ¼ tsp freshly ground black pepper, plus more for seasoning

  • 1 cup mixed raw nuts (any combination of pecans, walnuts, hazelnuts, pistachios, almonds, etc.)

  • 1 large bunch kale

  • 2 radishes, thinly sliced


  1. Make the dressing: Heat ½ cup olive oil in a small saucepan over medium heat. Add the shallots and cook, swirling occasionally, until they soften but don’t brown, about 10 minutes. Add the balsamic vinegar, salt, and pepper, return to a boil, then remove from the heat, and cover to keep warm.

  2. Make the crunchy nut topping: Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the nuts, swirl to coat, and toast, stirring, until the nuts are fragrant and begin to darken and pop, 5-6 minutes. Transfer to a paper towel-lined plate and season with salt and pepper to taste.

  3. Make and finish the salad: Separate the kale leaves from the stems, discard the stems, then wash and dry the leaves very well. Finely chop the kale and massage with your hands for about 5 minutes. This helps remove chewy-ness and bitterness from the kale.

  4. Arrange the kale and radishes in a salad bowl, then pour the warm dressing over the salad and toss to coat. Top with the crunchy nut topping.

Recipe and image adapted from:


Miso Roasted Turnips


  • 1 bunch of turnips rinsed and cut in half – green parts reserved

  • 3 Tbsp white miso paste, divided

  • 3 Tbsp olive oil, divided

  • Salt and black pepper to taste


  1. Preheat the oven to 425 F. Line a baking sheet with parchment paper. Set aside.

  2. Whisk together the 2 tablespoons of miso paste and 2 tablespoons of olive oil in a bowl.

  3. Spread the turnips on the prepared baking sheet. Drizzle it with the miso-olive oil mixture. Give it a toss to make sure that all turnips are coated with the mixture. Place in the oven and bake for 12-15 minutes, rotating the turnips halfway through. When they come out of the oven, let them cool. Sprinkle them with a big pinch of black pepper and/or salt.

  4. Meanwhile, rinse the green leaves and give them a rough chop. Heat a tablespoon of olive oil in a large pan. Sauté greens until they are lightly wilted, 2-3 minutes. Stir in the rest of the miso paste and make sure that the green leafs are coated with the paste. Add in ¼ teaspoon freshly ground black pepper. Taste for seasoning and add in if necessary.

  5. Transfer the warm greens in a large salad bowl. Spread the roasted turnips on top of the greens.

  6. Serve immediately.

Recipe and image adapted from:



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