The Farm Kitchen

A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge. Ingredients 1 pound small turnips, trimmed, scrubbed, cut into 1” wedges 2 tablespoons white miso 2 tablespoons unsalted butter 1 teaspoon sugar Kosher

Ingredients • 1⁄2 cup chopped cilantro, plus more for garnish • 1⁄2 cup chopped dill • 1⁄2 cup chopped parsley • 1⁄2 tsp. ground turmeric • 12 eggs, lightly beaten • 1 large russet potato, peeled, grated, and blanched • 1 large leek, quartered lengthwise, thinly sliced crosswise • Kosh

Ingredients • salmon fillets 2 • vegetable oil • sesame seeds 2 tbsp • broccoli 1 small head, cut into florets • sugar snap peas 100g • pak choi 2, quartered • spring onions 2, cut into 3cm-long pieces • sesame oil 1 tsp • coriander a handful, leaves torn SAUCE • sriracha 4 tbsp • lime ½,

Ingredients: • 2 eggplants • 2 tsp salt • 1/2 cup extra virgin olive oil • 3 cloves garlic crushed • 2 tbsp chopped fresh parsley • 2 tbsp chopped fresh oregano • 1/2 tsp pepper • 1/4 tsp salt Instructions: • Cut the eggplant into 1/4 inch thick slices and generously salt each slice.

Servings: 2-4 Total Time: 20 Minutes INGREDIENTS FOR THE ROASTED CHICKPEAS • 1 (15 oz) can chickpeas, rinsed and drained • 1 tablespoon extra virgin olive oil • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper FOR THE SALAD • 1 tablespoon freshly squeezed lemon juice, from on

INGREDIENTS • 2 pounds Italian eggplants (about 2 small-to-medium eggplants*) • 2 medium cloves of garlic, pressed or minced • 2 tablespoons lemon juice, more if necessary • ¼ cup tahini • ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish • 2 tablespoons chopped

Ingredients (4 SERVINGS) 4 medium summer squash or zucchini (about 1½ lb. total) Kosher salt ⅓ cup honey ⅓ cup unseasoned rice vinegar ¼ cup low-sodium soy sauce 3 Tbsp. hot chili paste (such as sambal oelek) 2 Tbsp. vegetable or sunflower oil, divided 1 lime, halved ½ small shallot, thi

Roasted Carrot and Beet Salad (Serves 2-4) For the Carrots and Beets: 2 large beets, scrubbed clean and chopped into roughly 1 inch pieces 4 carrots, scrubbed clean and chopped into roughly 1 inch pieces 1 TBS olive oil Salt and pepper Preheat oven to 425. Toss the carrots and beets with the o

PREP TIME: 15 MINUTES COOK TIME: 35-45 MINUTES SERVES: 4 FOR THE CARROTS: • 1 ½ pounds medium carrots, halved lengthwise if large and thick • 2 tablespoons olive oil • salt and black pepper • 1 teaspoon ground coriander FOR THE YOGURT: • 1 cup whole milk goat yogurt (or Greek st

This year, we're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second. In the case of squash, it produces maximum flavor without compromising char or te

SPICY MISO ROASTED TOMATOES & EGGPLANT PREP TIME: 15 MINUTES COOK TIME: 45 MINUTES SERVES: 4-6 AS A SIDE • 1 medium (1 pound) eggplant, cut into 1 1/2 inch wedges • 4 medium (1 1/2 pounds) tomatoes, cut into 6 wedges each • 1 medium yellow onion, cut into 1/4-inch slices • 3 Tablespo

Ingredients Carrots • 2 tablespoons unsalted butter • 2 tablespoons extra-virgin olive oil • 1 1/2 pounds medium carrots, peeled • 6 garlic cloves, crushed • 3 tarragon sprigs • 2 thyme sprigs • 1 rosemary sprig • 2 bay leaves • 2 star anise • 1/8 teaspoon cumin seeds • 1/8 teaspoon

PORK & WHITE BEANS WITH KALE CHIMICHURRI PREP TIME: 20 MINUTES COOK TIME: 8 HOURS SERVES: 6-8 Kale Chimichurri • 3 cloves of garlic, peeled • 1 cup firmly packed kale leaves, tough stems removed and torn into bite-sized pieces • 1/2 cup + 2 tablespoons extra virgin olive oil • 2 1/2 T

Ingredients • 1 cup all-purpose flour • 1/2 cup Dutch process cocoa or unsweetened cocoa • 1 teaspoon baking soda • 1/2 teaspoon sea salt • 2 large eggs, at room temperature • 1/4 cup unsalted butter melted and slightly cooled • 1/4 cup melted coconut oil • 3/4 cup packed light brown

Ingredients 4 large eggs (optional) 1 head of garlic, peeled 3 cups Thai basil ¾ cup vegetable oil, divided ¼ cup michiu tou or other rice wine 1 tsp. sugar 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more 4 garlic chives, cut into ½" pieces 2 cups mung bean sprouts 4 se

Minutes to Prepare: 60 Minutes to Cook: 20 Number of Servings: 6 Ingredients 2 lb globe eggplant (2 medium) cut into 1/4 inch thick rounds 1 T kosher salt 2 c bread crumbs 1 oz grated romano cheese (about 1/2 c) 1 c flour 3 eggs 4 T olive oil salt and pepper 2 lg cans plum tomatoes 1 T olive

Ingredients (12 SERVINGS) 2 plum tomatoes, finely chopped (optional) Finely grated zest of 1 small lemon 1 garlic clove, finely chopped 3 cups arugula leaves, finely chopped ¼ cup coarse fresh breadcrumbs 1 tablespoon finely chopped capers 1 tablespoon red wine vinegar ¾ cup extra-virg

PREP TIME: OVERNIGHT COOK TIME: 1 HOUR SERVES: 8 SERVINGS For soaking • 2 cups rolled oats • 1 cup rye flakes (or substitute with more oats) • 1/4 cup apple cider vinegar or lemon juice (see note) • 4 cups room temperature water Baking • 1/4 cup unsalted butter, lightly melted • 1

Not just for salad: Drizzle this savory infused oil over grilled vegetables, steak, or roast chicken. Ingredients (4 SERVINGS) ½ cup extra-virgin olive oil 1 large shallot, thinly sliced into rings 3 garlic cloves, thinly sliced ¾ tsp. crushed red pepper flakes 3 oil-packed anchovy f

YIELD 4 servings INGREDIENTS 2 cups all-purpose flour, plus more for dusting • 2 1/4 tsp. kosher salt, divided • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces • 1 Tbsp. apple cider vinegar • 1 1/2 lb. heirloom tomatoes, sliced 1/4" thick • 2 garlic cloves, thinly slic

ROASTED BEETS & CARROTS WITH MISO-YOGURT PREP TIME: 10 MINUTES COOK TIME: 40 MINUTES SERVES: 4 • 1 cup full fat Greek style yogurt (plain) • 1 1/2 tablespoons white miso • 2 teaspoons honey • 1 tablespoon rice wine vinegar (unseasoned) • toasted sesame seeds • 4 medium-sized beets,

INGREDIENTS • 2 pounds rapini broccoli rabe • 3 tablespoons olive oil • 4 large garlic cloves finely chopped • ¼ teaspoon crushed red pepper flakes or more • ¼ cup golden raisins 40g • kosher salt to taste • 1 ounce toasted hazelnuts coarsely chopped INSTRUCTIONS • Wash rapini (see

GARLIC & BUTTER ROASTED TURNIPS PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES SERVES: 4 • 2 bunches of salad turnips (about 2 1/2 pounds with the greens removed) • 8-10 unpeeled garlic cloves • 2 shallots, finely chopped • 10-12 sprigs of fresh thyme • 6 tablespoons unsalted butter, mel

PREP TIME: 15 MINUTES COOK TIME: 0 MINUTES SERVES: 4 AS A SIDE • 1/2 cup hazelnuts (sprouted if possible but not necessary) • 1 pound carrots, coarsely grated or cut into thin matchsticks, (about 4 cups total) • 1 bunch green onions (aka scallions) white and pale green parts thinly sli

Yield: Yields about 8 cups. Servings: 8 Ingredients • 2 Tbs. extra-virgin olive oil • 1 Tbs. unsalted butter • 1 large white onion, finely chopped • 1 large clove garlic, smashed and peeled • 2 Tbs. all-purpose flour • 3 cups lower-salt chicken broth • 28-oz. can whole peeled plum tomato

Ingredients • 2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces • 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt) • 3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups brea

Ingredients • 1/2 red onion, very thinly sliced (about 2 ounces) • 1 garlic clove, minced • 1/4 cup red wine vinegar • 1/3 cup extra-virgin olive oil • Kosher salt • Freshly ground pepper • 1 red bell pepper, cut into 1-inch pieces • One-third of an English cucumber, thinly sliced (1/4

PREP TIME: 20 MINUTES COOK TIME: 25 MINUTES SERVES: 4 AS A SIDE NOTES: You don't need Golden Beets to make this dish! Just use regular beets! Dill & Beet Greens Gremolata • 2 cloves of garlic, chopped • 3 scallions, chopped • 1/2 cup firmly packed fresh dill, chopped • 1/2 cup firml

Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs. It’s the perfect companion to seeded crackers or good bread. Make sure the carrots are tender to their core before you pull them from the oven for the smoothest possible texture. Ingredients •

• YIELD 1 2/3 cups • TIME 20 minutes The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out wit