Hannah’s Recipes

Email me at hannah@farmgirlfarm.com if you have any questions or comments about any of these recipes, I love any kind of feedback!

BAKED ZUCCHINI, CHERRY TOMATO, AND FETA MINI PIZZAS

BREAKFAST FRITATTA WITH LATE SUMMER VEGGIES

CRISPY GARLIC SCAPES

GEMELLI PASTA WITH WINTER SQUASH AND CHORIZO

MEDITERRANEAN LAMB AND VEGGIE MEAT PIE

MEXICAN SPICED MEAT AND VEGGIE PIE

RAW KALE SALAD WITH LEMON DRESSING

SPICY KALE SAUTE

SPICY SPINACH SAUTE

STUFFED ZUCCHINI BOATS

 

Baked Zuchinni, cherry tomato, and feta Pizza Bites

Courtesy Hannah Karcheski

Ingredients:

Crumbled feta

1-2 tablespoons olive oil

3 tablespoons minced shallot

1 clove garlic, minced

½ pint cherry tomatoes, halved

1/2 # fresh pizza dough

2 medium zucchinis, sliced crosswise into 1/4 inch slices

1/2 teaspoon kosher salt

1 tablespoon lemon zest

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

salt and pepper

2 tablespoons olive oil

3 tablespoons minced fresh herbs like basil, oregano, or parsley

cooking spray or olive oil

 

Preheat oven to 425 degrees.

Place zucchini slices, in one layer, on top of double layer of paper towels and sprinkle with kosher salt. Top with another layer of paper towels and press down firmly. Let sit for 10 minutes, occasionally pressing down on slices so as to remove as much excess water as possible.

Meanwhile heat 1 tablespoon oil in a small skillet over medium heat. Add the tomatoes and cook until most of their liquid evaporates, 5-7 min. Add garlic and cook 1 more minute. Remove from heat and let cool.

Toss zucchini with lemon zest, spices, salt, pepper, and olive oil.

Line a baking sheet with parchment paper and spray with cooking spray. Lay zucchini in single layer and roast for 20 minutes, flipping pieces a few times to ensure even browning, or until golden and tender.

While zucchini cooks, roll out pizza dough on a floured board. You want it pretty thin, but no so thin that it tears- about 1/8 inch. Using a 3 or 4 inch round cookie cutter or top to mason jar, cut as many rounds out as possible. Transfer to another baking sheet lined with parchment and sprayed or brushed with oil.

“Dock” rounds with a fork (pierce dough several times all over) and spray top with oil. Bake, flipping once, until golden brown.

Top each mini pizza with 2-3 teaspoons crumbled feta, a couple tomato halves, and then 1 or 2 slices of zucchini. Return to the oven so everything can warm through and cheese gets slightly soft, about 5 minutes. Top with minced fresh herbs and serve!

BREAKFAST FRITTATTA WITH SUMMER VEGGIES

Courtesy Hannah Karcheski

Ingredients:

3 oz bacon, fried until crisp, and chopped or crumbled, reserving 2 tablespoons fat

7 baby red potatoes, or 1 1/2# red potato, peeled and diced into 1/4 inch pieces

veggies: use any of the following- 3/4 cup diced zucchini, broccoli, bell pepper, or asian eggplant

1 small shallot, minced finely

2 small cloves garlic, minced finely

1/2 tsp garlic powder

a few pinches hungarian paprika and cayenne pepper

1 tablespoon butter

6 medium eggs

1/4 cup heavy cream or half and half

1/4 cup shredded cheese, parm, mozzarella, cheddar etc, plus a few tablespoons for topping

salt

pepper

Preheat broiler.

In nonstick skillet, add remaining bacon fat, and cook potatoes until crisp and tender, adding spices and season also with salt and pepper.

During the last 2 or 3 minutes of cooking, add veggies, shallots and garlic to pan and cook for 1-2 minutes.

in 9 inch cast iron (or oven safe skillet) melt butter over medium heat

Whisk eggs, cream, cheese, and a pinch of salt and pepper together, then add to hot pan, then add potato mixture and bacon, then sprinkle top with a few tablespoons of remaining cheese.

Cook until bottom is set, and you can begin to see the sides of the egg mixture firm up. Center should still be pretty jiggly.

Place under broiler and monitor closely. Cook for a few minutes, until the top is set and fritatta begins to puff up.

Let cool five minutes, then gently run a rubber spatula around perimeter of fritatta and ease out of the skillet and onto  a cutting board. Cut into 4 or 8 pieces, serve hot or cold.

CRISPY GARLIC SCAPES

Courtesy Hannah Karcheski

Ingredients:

At least one large bunch of garlic scapes, trimmed 1/2 inch at the ends and thin curly tops

A few tablespoons of canola or olive oil (not extra virgin)

A couple pinches of salt

2-3 grinds of fresh pepper

OPTIONAL: a pinch of cayenne, paprika, and garlic powder

1 small bunch scallions, cleaned, and trimmed of 1/3 of the greens at the end and the roots

Put scapes and scallions in a bowl or ziploc bag and drizzle with oil and dust with spices. Mix to meld flavors. These vegetables can ‘stand by’ in this mixture for 1-2 hours if your prepping and cooking other things for the grill.

Preheat grill to medium. Place scapes and/ or scallions directly onto grill, angling them across grate so they don’t fall through. Cook, moving around often, for 10-15 minutes or so, until golden brown and tender. Taste one and see if you like the texture- some people like them a bit more ‘al dente’

Let cool slightly before digging in. These are a perfect pair to grilled chicken and corn. They are also great chopped up after grilling and used as a garnish or ‘relish’ for grilled meat, rice, or sauteed corn. Watch these grilled scapes disappear right before your eyes!

 

Gemelli with winter squash and chorizo

Winter squash prepration:

Start with 4 lbs worth winter squash of choice, pumpkin, acorn, delicata, butternut etc- sliced in halved and cleaned.

Preheat oven to 400, place a rack on lower middle position.

Coat squash with oil, salt, pepper, and a few pinches smoked paprika

Place cut side down on foil lined baking sheet and roast, rotating halfway through, for 25-35 minutes, or until easily pierced all the way through with a fork.

Let cool to touch, remove flesh from skin, and mash until smooth (you can add a splash of water or stock to help if necessary)

For this recipe you will need 1 1/2- 2 cups. Start with 1 1/2 and add more to taste depending on how sweet squash is. Mash can be frozen for 6 months.

 

Ingredients:

1 tbsp unsalted butter

1 medium red onion, sliced thinly

1 small clove garlic, sliced thinly

1 tsp honey

Pinch red pepper flakes

Salt & fresh pepper

Heat butter over medium low heat in a small skillet.

When butter begins to foam, add onions, honey, and red pepper flakes.

Stirring occasionally, cook for 10 minutes. Do not add any salt.

Add garlic, and cook for another 10-15 minutes or until deeply colored and caramelized. Season with salt and pepper, set aside.

 

8 oz cured (not fresh or raw) Spanish chorizo, as much of outer casing peeled off and discarded, chopped

2 cloves garlic, minced

1 small yellow onion, chopped

1/2 tsp fennel seeds

1 pint yellow cherry tomatoes, chopped fine

1/2 cup hard cider for deglazing-water, broth, or white wine is fine as well

 

Heat a large oven safe heavy bottomed skillet to medium high.

When pan is fully heated and very hot, add chorizo and crisp for 5-8 minutes.

Add fennel seeds and onions, cook another 3 or 4 minutes or until onions begin to soften and color, then add garlic and cook 45 more seconds.

Deglaze pan with liquid of choice, scraping bottom of pan with spatula. Transfer mixture to a bowl and reserve.

 

4 tablespoons unsalted butter

4 tablespoons all purpose flour

1 1/2 cups low sodium chicken broth

3 cups 2 % milk

Salt, fresh pepper

Pinch of garamond masala

A few pinches smoked paprika

Prepared winter squash mash

1 lb gemelli or other short pasta

1 tbsp minced hearty herbs such as sage, thyme, or rosemary

1 1/2 cups grated asiago cheese

 

Begin by bringing 6 quarts of water to a boil in a large pot.

When water boils, add 1 tbsp kosher salt.

Add pasta and cook only 5 minutes. Reserve 1/2 cup pasta water.

Begin sauce while water heats.

 

Preheat oven to 400, place rack on highest position

In skillet used for chorizo, melt butter over medium heat until it begins to brown slightly 3-4 minutes

Add flour and, stirring constantly, cook for 2 minutes, or until light golden color.

Slowly whisk in cold milk and broth until flour disperses. Add salt, pepper, and spices. Bring to a simmering cook 5 minutes, stirring often.

Add squash mash, caramelized onions, and chorizo mixture, stirring well to combine.

Cook another 8-10 minutes until thickened. Add more milk or broth if sauce gets too thick. Mixture should just coat the back of a spoon when ready.

Add partially cooked pasta to sauce, if it won’t fit in skillet, transfer to a casserole dish. combine well, adding reserved pasta water if necessary.

Mixture should look loose, the pasta will continue to cook in oven and sauce will thicken more, so keep this in mind.

Sprinkle the top with cheese, and bake for 5-8 minutes. If cheese hasnt browned into a crust, turn on broiler for a couple minutes.

Let cool 5 minutes before eating.

 

MEDITERRANEAN LAMB AND VEGETABLE MEAT PIE

Ingredients:

1 lb ground lamb

½ cup chopped leeks

1 cup chopped fennel bulb

1 medium zucchini diced

1 medium summer squash, diced

½ cup minced bell pepper

3 tb minced oil packed sun dried tomatoes

½ tsp minced fresh thyme

½ tsp smoked paprika

1/8 tsp cinnamon

3 cloves garlic, minced

3 pickled pepperoncinis, minced (optional)

½ pint chopped cherry tomatoes

¼ cup white wine

2/3 cup broth

1/3 cup chopped basil

1 tsp minced fresh oregano

2 heaping cups of cooked and cooled Arborio rice

1 tsp lemon juice

zest from one lemon

½ cup crumbled feta cheese

cooking spray

 

  1. Preheat oven to 450 degrees. Heat one tablespoon vegetable oil in a 12 inch cast iron or oven safe skillet. When skillet is hot, brown lamb and beef, 5-8 minutes. Spoon out excess liquid as meat browns. Remove from skillet and drain on paper towel lined plate. Season with a pinch of kosher salt and pepper.
  2. Add another tablespoon of oil along with the leeks, fennel, squashes, and peppers. Reduce heat to medium and season with salt and pepper. Cook 8 minutes or until veggies begin to soften.
  3. Add the sundried tomatoes through the white wine. Cook for 3 minutes. Add broth, oregano, and meat to skillet and let liquid simmer and reduce slightly. You want the mixture to come together with a light sauce. If mixture is too liquidy, continue to cook- if it is too dry, add more broth.
  4. In a bowl, mix rice with lemon juice, lemon zest, and feta cheese. Season with a pinch of black pepper and mix. Top meat and vegetable mixture with rice mixture, distributing rice evenly to form a crust that is 1 or so inches thick over the pie. Pack the rice down so the top can brown evenly.
  5. Spray the top with cooking spray and cook for 15-25 minutes, or until bubbly with a golden crust.

MEXICAN SPICED MEAT AND VEGGIE PIE

Ingredients:

8 oz chorizo

8 oz meatloaf mix

1 tb butter

¾ cup mushrooms

½ cup minced bell pepper

¾ cup leeks

3 scallions

1 carrot, peeled and diced small

1 serrano chile, seeded and minced

1 tab tomato paste

½ tsp chili powder

½ tsp oregano

½ tsp oregano

3/4 tsp smoked paprika

½ tsp cumin seeds

1 tb garlic

1 ½ cups chopped cherry, plum, or beefsteak tomatoes (heirlooms are too watery)

½ cup frozen corn

¾ cup chicken stock

½ cup chopped cilantro

2 heaping cups of cooked and cooled Arborio rice

¼ tsp chilli powder

½ cup Monterey jack

juice of one lime

  1. Preheat oven to 450 degrees. Heat one tablespoon vegetable oil in a 12 inch cast iron or oven safe skillet. When skillet is hot, chorizo and meatloaf mix just until no longer pinck, 5-8 minutes. Spoon out excess liquid as meat browns. Remove from skillet and drain on paper towel lined plate.
  2. Add the butter and mushrooms and season with JUST pepper. Cook for 5-8 minutes or until mushrooms are a deep golden and fragrant. Remove from skillet and add to meat.
  3. Add a little bit more oil and the leeks and peppers. Reduce heat to medium and cook for a few minutes until beginning to soften. Add carrots through the cumin seeds and cook for 3 minutes. Add garlic and cook 1 more minute.
  4. Add corn, stock, and cilantro to skillet and let liquid simmer and reduce slightly. You want the mixture to come together with a light sauce. If mixture is too loose, continue to cook- if it is too dry, add more broth. Squeeze half and limes worth of juice into mixture.
  5. In a bowl, mix rice with the rest of the lime juice, chili powder and cheese. Season with a pinch of salt and black pepper and mix. Top meat and vegetable mixture with rice mixture, distributing rice evenly to form a crust that is 1 or so inches thick over the pie. Pack the rice down so the top can brown evenly.
  6. Spray the top with cooking spray and cook for 15-25 minutes, or until bubbly with a golden crust.

 

HANNAH’S RAW KALE SALAD

Ingredients:

1 bunch green curly kale, washed and dried thoroughly and stripped from stems and cut Chiffonade style (thin ribbons)

1 medium slicing, or 4 lemon or blonde cucumbers, peeled and diced

1 cup croutons

1 recipe Lemon Dressing

¼ cup finely grated pecorino or parmigiano cheese

Toss kale with ½ cup of dressing and gently “massage” kale, by tossing and squeezing kale a few times through your hands. This helps to break down the kale slightly, making it softer and easier to chew. This salad, pre-dressed, can sit in an airtight container for a few days, or you can eat it right away as is.

I like to under-dress the entire salad and then pass extra dressing at the table. Adding too much dressing in advance can make the kale soggy.

Top portions with croutons and extra cheese.

 

Lemon Dressing:

Courtesy Hannah Karcheski

Zest of 1-2 lemons

1 tsp grated garlic

1 tsp reduced sodium soy sauce

2 tsp mayo or Dijon mustard

small pinch kosher salt

½ tsp fresh cracked black pepper

¼ cup fresh lemon juice

3 tablespoons extra virgin olive oil

1/3 cup canola oil

Mix everything except the oils in a small mixing bowl until mixture is homogeneous. Slowly drizzle in oils while whisking dressing simultaneously, again, until mixture is homogeneous and emulsified. Store for up to one week in a mason jar, shaking vigorously before dressing salad.

 

SPICY KALE SAUTE

At Farm Girl Farm we eat A LOT of kale. It grows in really cold weather, and somehow stays fairly happy all through those hot days in July and August. I prefer my kale raw but it is also delicious when it is lightly sauteed.  My advice to those who are not so crazy about kale? First my raw kale salad…THEN try cooking it, with lots of garlic, olive oil, and crushed red pepper. These simple additions make this dish super tasty- especially alongside something creamy like mashed potatoes, mac and cheese, or some nice fluffy and buttery brown rice.

Ingredients;

1 bunch kale- any variety will do- de-ribbed and chopped roughly

3 tablespoons olive oil

3 medium cloves of garlic- 2 sliced thin, 1 minced fine

pinch of sugar or a drizzle of honey

1/4-1/2 tsp crushed red pepper flakes

pinch of salt or a splash of soy sauce

Bring 3 quarts of water to a boil in a medium saucepan and season with salt. Prepare a large bowl of ice water for blanching. Add kale to boiling water and cook for five minutes. Strain kale and immediately dunk kale into ice bath.

Ball kale in your hands and squeeze as much excess water out.

Dry out saucepan and heat oil over medium- high heat. Add sliced garlic and cook 45 sec- 1 minute until just beginning to get color. Add strained kale, season with salt, pepper, sugar, and saute for a couple minutes, then add minced garlic. Cook until the raw garlic flavor mellows and kale is at desired texture. Taste it along the way and season accordingly. Serve immediately- also is great with a fried egg the day after.

 

 

Spicy Spinach Saute

Have too much fresh spinach on your hands? The answer: cook it down! Its a good way to eat a lot of spinach in just a couple bites.

Makes 1 healthy serving

Ingredients

2 cups fresh baby spinach

1 large garlic clove, thinly sliced

one small pinch (or more to taste) red pepper flakes

Kosher salt

Boil 2 quarts of water, season well with salt. Fill a large bowl with ice and cold water for a blanching bath. Season ice water well also.

Add Spinach to pot. Once all of the spinach has wilted enough to fit pot with the lid, cover for a about 1 minute, or until bright green.

Immediately strain spinach and cool off in ice water.

Meanwhile, Using the same pot or another saute pan with plenty of room, add 2 tablespoons olive oil and heat to medium.

Remove spinach from ice bath, and, just with your hands, squeeze out as much excess water as possible. Chop cooked spinach roughly if desired.

Add garlic to oil, cook very briefly (15 seconds) to slightly mellow garlic, but so that it keeps a little bit of its sharp raw flavor. I usually depend on my nose for this step- If it still smells quite raw, cook it longer, if it smells at all burned, toss it and try again. it will be really bitter.

Add spinach back to pan, stir once, immediately cover pan and take it off the heat.

After 6 minutes or so, the spinach should be done.

It should be nice and tender, garlicky, and have a noticeable spice at the end. Salt and pepper to taste if desired.

This is really good cold too. It would stay fresh for a couple of days in the fridge, but is so much better and healthier fresh.

 

Stuffed Zucchini Boats

This recipe is great for both medium and large sized summer squash and zucchini. If you ever find yourself with leftover rice this should be your new go-to recipe. This version uses leftover plain white or brown rice but any type of rice works-its especially great with risotto if you ever find yourself with extra in your fridge.

2 medium squash or 1 large squash feeds 2 people.

Ingredients:

2 medium summer squash or zucchini (patty pan might work too, have not tried it!) cut lengthwise in half

Kosher salt

Olive oil

2 garlic cloves minced or 1 tablespoon garlic scapes, chopped

2 shallots, minced

MEAT OPTION:

2-3 strips of bacon, crisped and chopped OR 1/3 cup crumbled cooked sausage

2 tablespoons chicken or vegetable stock

1 cup left over white rice, brown rice or risotto

2 tablespoons minced fresh herbs- mixture of any of the following- oregano, chives, parsley,and/or basil

1/4 cup parmesan cheese

1/4 cup panko breadcrumbs

salt and pepper to taste

With a melon baller spoon or teaspoon, carefully scoop seeds out of center of squash, leaving around 1/8 inch of flesh in the bottom of the squash (not unlike prepping twice baked potatoes!)

sprinkle with salt and place squash cut side down on a layer or two of paper towels.

Let these rest like this for 10-30 minutes. This is called “salting” and is a method used frequently before cooking watery veggies-the salt draws moisture to the surface of the veggie and can prevent sogginess in the finished dish.

Meanwhile, heat a tablespoon of olive oil in a medium saucepan over medium-low heat. Add minced shallots and garlic along with a pinch of salt and cook 2 minutes. Add in meat option if using.

Mix in left over rice and thin with stock if necessary, to make a slightly creamy rice mixture. Cook 2 minutes or until just heated through. Add fresh herbs and season to taste with salt and pepper.

Remove from heat and let cool until squash are ready to stuff.

Preheat oven to 425 degrees. Position oven rack to top middle.

In a bowl, mix together parmesan and breadcrumbs, season with salt and pepper and mix in 1 tablespoon oil

Stuff squash generously with rice mixture and mound with breadcrumbs.

Bake for 10-15 minutes until heated through and golden brown on top.

Let cool at least 5 min before digging in.