Food Blog Archives

Eggplant Lasagna Rolls with Kale, Basil, and Fresh Tomato Sauce

2 small-medium eggplants
2 cups ricotta cheese
1/2 cup Parmesan cheese
1 cup mozzarella cheese
1/4 cup chopped fresh basil
1/4 cup (or more) chopped fresh kale
1 egg
salt, pepper
olive oil
Fresh Tomato Sauce:
olive oil
1/2 onion, chopped
2-3 garlic cloves, chopped
7-8 medium tomatoes
dash of sugar
salt, pepper
chopped fresh basil and other herbs like oregano and rosemary
To make the fresh tomato sauce, first blanch each tomato in water for 2-3 minutes, then sit out to cool. Once tomatoes have cooled, peel. Core the tomatoes, then cut into wedges. Use your fingers to remove the seeds. Set peeled and seeded tomatoes aside. 
Saute onion in olive oil over medium heat in a heavy-bottom saucepan with salt and pepper. Once onion is translucent, add garlic. Saute for 2-3 more minutes. Add tomatoes, simmer for 5-10 minutes along with herbs and the dash of sugar. Then remove the sauce from heat and blend using a hand-held immersion blender. (Another option would be to more finely chop the tomatoes before cooking.) After blended, heat on low for 5-10 more minutes. 
To make the eggplant lasagna rolls:
Remove the top and bottom of the eggplants. Cut the eggplant lengthwise into 1/4 inch or so strips. Do not use the strips that are composed solely of peel. 
Lay eggplant strips out on a baking sheet, and salt on both sides. Let sit out for 20 or so minutes, then blot out excess water. 
Preheat oven to 350 degrees and roast the eggplant slices for 20 minutes. 
In the meantime, mix together cheeses, basil, kale, and egg and set aside. 
Preheat oven to 400 degrees. Cover the bottom of a 9 by 13 inch casserole dish with tomato sauce. To assemble the rolls, lay out the eggplant strips and spoon in a tablespoon or so on each one. Then roll up and place the rolls seam side down on the baking dish. Cover with more sauce and a little Parmesan cheese. 
Bake at 400 for 25 minutes. Enjoy!

Beet -n- Berry Smoothie

Combine one small cooked and peeled beet with a handful of frozen blackberries, 1-2 frozen bananas, a tablespoon peanut butter, a teaspoon honey, and almond milk. Blend to combine. Serves 2-3.

The easiest way to cook beets to use in the smoothie or salads is to wrap each one individually in foil and bake for one hour at 400 degrees.

Jamaican style Callaloo

Jamaican Style Callaloo

Callaloo is a popular West Indian green that is actually a variety of Amaranth.  What is really great is that it can also easily be grown here, in southern Ohio. It likes hot summer temperatures, so it is available all summer long. Just this summer we’ve started growing it at Fair Ridge Farm. Callaloo is nutritious as well, high in both iron and calcium. 
The below recipe is adapted from Immaculate Bites, a popular Afro-Caribbean food blog. The recipe for Jamaican Style Callaloo is easy, quick, and very delicious. Even those who say they don’t like greens will love this flavorful dish. 
1 bunch callao0 (chopped and soaked in water for 5-10 minutes)
2-3 strips of bacon, chopped
1 small onion, chopped
2-3 cloves of garlic, chopped
1/2 jalapeno pepper, chopped (or more for your taste!)
dash thyme
dash smoked paprika
1 tomato, chopped
Saute bacon over medium-high heat in a large saucepan until crispy. Add onion, garlic, jalepeno, and thyme and saute until onion is slightly translucent. Add tomato and paprika and saute for 2-3 more minutes. Then add the callaloo. I had to add it in batches to not overload the pan. Add it bit by bit, stirring, until the callaloo wilts, and then add more. Add a little water if it is needed. Otherwise cover and simmer for 2-3 minutes, and then continue to cook uncovered for 5-6 more minutes, until liquid is mostly absorbed and callaloo is completely wilted.  Enjoy!

Zucchini Lasagna

This is a great recipe to use up some of the summer zucchini crop.  In this recipe,  zucchini takes the place of pasta, making this a low-carb dish as well. You can also use thinly sliced eggplant and yellow squash in addition to the zucchini. A mandolin slicer might be helpful in preparing the zucchini. This recipe is adapted from
1 lb. ground beef
olive oil
5-6 cups marinara sauce (you can make marinara sauce using your Fair Ridge Farms tomatoes!). If you are using bottled marinara sauce you can jazz it up a little with sauted onions, peppers, mushrooms, fresh herbs and garlic. The measurement here is approximate.
4 cups mozzarella cheese–fresh and/or shredded. I used a combination of fresh and shredded cheese.
1 egg
1 1/2 cup ricotta cheese
1/2 cup Parmesan cheese
3 or so medium zucchini–thinly sliced. 
Preheat oven to 375 degrees. Lightly oil a 9 by 13 inch baking dish.
Lightly salt the zucchini (or eggplant & yellow squash) pieces and set aside for 15 minutes. 
Saute ground beef over medium heat, along with a little salt. Add marinara, simmer and then set aside on low heat. Add any additional herbs like fresh basil and oregano to the sauce.
Mix ricotta, Parmesan, and egg together. 
Blot the zucchini dry with paper towels to absorb excess water. 
Place a half cup of the meat sauce on the bottom of the pan. Then top with a layer of zucchini. Each zucchini layer can include two layers of zucchini, especially if they are very thinly sliced. If the zucchini is thicker you can just use one layer. Top with a half cup of the ricotta mixture, then a cup or so of mozzarella. Top with another layer of zucchini. Top that with 1 1/2 to 2 cups of meat sauce, 1 cup of ricotta, and a cup or so of mozzarella. Continue until you get to three layers of zucchini. Top the final layer of zucchini with the remainder of the meat sauce and mozzarella cheese. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 30 minutes. 
Note: if there is too much liquid in the lasagna, you can drain some of it after it finishes baking. 

Italian Sausage, Kale, and Tomatoes with Whole Grain Pasta

This is a delicious, easy weekday dinner that just takes a few minutes to prepare. Enjoy!
1 bunch kale, stems removed and torn into small pieces
1 lb Italian sausage, casing removed and crumbled
2 cloves garlic
olive oil 
red pepper flakes
Parmesan cheese
1 12 oz package whole grain Penne pasta
1 tomato, seeded and chopped
To prepare:
Cook pasta according to package directions, reserve 1/2 cup cooking liquid.
Saute Italian sausage in a little olive oil over medium to medium high heat. Once browned, add garlic and kale, saute until wilted. Add 1/4 cup of the pasta liquid and red pepper flakes, cover, and cook for 5 minutes until kale is soft. 
Add pasta, tomato, and remaining cooking liquid. Warm and simmer slightly until liquid is absorbed. 
Serve with Parmesan cheese. 

Stir Fried Veggies with Hoisen Sauce

CSA supper:
Stir fried Fair Ridge Farms’ kale, bok choi, asparagus, and green onions with tempeh and hoisin sauce over brown rice. Order by Monday morning at 8am to get your share next week.

Asparagus with homemade Hollandaise Sauce

Fresh asparagus from this week’s CSA share with easy homemade hollandaise sauce. To make the dish, roast the asparagus at 450° with a little olive oil, salt, and pepper. To make the sauce, put three egg yolks, 1 tablespoon lemon juice, and salt and pepper to taste in a blender. Blend on high for 30 seconds. Then, continue to blend the eggs as you slowly add a half a cup of melted butter and blend until thickened, about 30 or 40 more seconds. Taste, and add more lemon juice if you choose. Serve right away. enjoy!

Image may contain: food

Roasted Squash Stuffed with Corn Bread Dressing

This recipe calls for acorn squash but you could use delicata squash or any other winter squash. This recipe calls for chicken broth, but you could also use vegetable broth to make this a hearty vegan entree, perfect for a holiday dinner. Serves 6–each serving is half a squash stuffed with dressing. This calls for maple corn bread, but you could use pre-made cornbread stuffing mix as well.

Roasted Squash Stuffed with Corn Bread Dressing15242034_10154430264769079_6919746156572558364_n

4 cups cubed maple corn bread (recipe is below)

3 acorn squash, cut in half and seeded

1/2 cup dried cranberries

2 tsp olive oil

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1/2 cup finely chopped carrot

1 tbs chopped fresh or dried save

2 garlic cloves, minced

1 cup chicken or vegetable broth

1/4 cup chopped toasted pecans

salt & pepper to taste.

  • Preheat oven to 400 degrees.
  • Arrange cornbread cubes in a single layer on a baking sheet coated with cooking spray. Bake for 30 minutes or until bread is toasted, turning twice. St aside.
  • Decrease oven temperature to 350 degrees. Place squash cut side down in a baking pan with an inch or so or water in it. Bake for 20 minutes.
  • Heat olive oil in  a large skillet over medium heat. Saute onion, carrots, and celery until onions are translucent. Add garlic, sage, salt and pepper and saute for three more minutes.
  • Combine toasted corn bread cubes, cranberries, onion mixture, broth, and pecans in a large bowl. Stir, tossing to coat. If it is too dry, add more broth.
  • Spoon about 1 1/2 cups dressing into each squash. Place squash halves in a baking pan, cut sides up. Bake at 350 for 30 to 40 minutes or until the tip of a knife pierces the squash easily.

Maple Corn Bread

1 tsp vegetable oil

1 1/2 cup flour

1 1/2 cup cornmeal

1 tbs baking powder

1 tsp salt

1 1/2 cup water

1/3 cup maple syrup

2 eggs

 5 tbs melted butter

  • Preheat oven to 350 degrees.
  • Coat a 9 inch cast iron skillet with oil, and heat in the oven for 10 minutes.
  • Combine flour, cornmeal baking powder, and salt in a large bowl, stir well.
  • Add water and remaining ingredients to dry ingredients, stir until moist.
  • Pour into preheated pan and bake for 25 minutes or until golden brown.


Roasted Delicata Squash and Kale Salad with Maple Vinaigrette

img_3511This is a salad, I suppose, in the sense that it is dressed with a vinaigrette and can be chilled for a few days before serving. That said, in this version both the squash and the kale are roasted. You could definitely try this recipe with raw kale or some other green. Serve at room temperature.

Roasted Delicata Squash and Kale Salad with Maple Vinaigrette

Slice one delicata squash into half moons (divide in half, remove seeds, and slice into 1/4-1/2 inch thick pieces.) Toss with olive oil, salt, and pepper on a baking sheet. Bake at 375 degrees for 20-30 minutes, turning once, until squash is soft and very lightly browned.

Meanwhile stem one bunch of kale and tear leaves into pieces. Toss with a little olive oil, salt, and pepper in a bowl, and massage kale with your fingers for a couple of minutes. Place on a baking sheet and roast for about 10 minutes along with the squash.

While kale is roasting, combine 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon dijon mustard, and 1/4 cup olive oil.

Place kale and squash in a large bowl, and add 1/4 cup dried cranberries, a handful of roasted nuts like slivered almonds, pecans or walnuts, and some goat cheese. Toss with about half of the dressing. Enjoy!

Zucchini Pancakes

Late summer is high zucchini season, as  CSA members may have noticed. The smaller zucchini that we place in the CSA boxes are more flavorful than larger zucchini, and perfect for this zucchini pancake recipe. The recipe calls for shredded zucchini. You can shred zucchini and freeze it as-is for use at a later date.  These pancakes include a little pumpkin spice seasoning, perfect for the coming fall days. Serve with Fair Ridge Farms maple syrup and sliced apples. These pancakes are a great way to get a serving of vegetables into your family’s breakfast. fullsizerenderdd

Zucchini Pancakes, serves about 4


1 1/4 cup flour (I used white whole wheat flour or a mixture of white and whole wheat flower might work best)

2 tsp baking powder

1 tsp pumpkin pie spice blend

1/4 tsp salt

2 eggs

1 cup plus 2 tbs milk

2 tbs melted butter

2 tbs sugar

1 tsp vanilla

2 cups shredded zucchini


Mix together dry ingredients and then stir in wet ingredients through vanilla. Then, stir in zucchini. Heat skillet or griddle to medium heat, and melt some butter or oil on the hot surface. Turn out 1/4 cup of batter for each pancake . Cook on one side until bubbly, then flip and cook for 1-2 minutes more. Enjoy!




 Page 1 of 20  1  2  3  4  5 » ...  Last »