Category Archives: Recipes

Roasted Sweet Potato, Farro, and Cranberry Salad

Roasted Sweet Potato, Farro, and Cranberry Salad from Farmhouse38.comThis is an incredibly yummy salad, adapted from Marin Mama Cooks, which was adapted from Martha Stewart. Thanks to Olive and Love for turning me on to both this salad and!

–1 cup farro

–2 large sweet potatoes, scrubbed and cut into bite-sized pieces (skin on)

–3 cloves garlic, unpeeled

–2 tablespoons coconut oil, melted

–Pepper and himalayan pink salt to taste

–Zest and juice of one lime, plus juice of additional lime

–1/2 cup dried cranberries

–2 tablespoons of cashew cheese (or feta, if you want some dairy)

–1 cup radish microgreens (or similar)

Preheat oven to 425˚F.

Cook farro according to package instructions. Drain, and set aside to cool.

Liquify your coconut oil by zapping it in the microwave for 20 seconds or sticking it in the pre-heating oven for a bit. Dress sweet potatoes and unpeeled garlic cloves with the coconut oil and salt and pepper and spread in a single layer on a baking sheet. Bake for 30 minutes, flipping once, until the bits are tender and caramelized. Remove from oven and let cool.

Peel the roasted garlic cloves and mash them in a bowl together with the lime juice and zest. Add this mixture, the sweet potatoes, cranberries, and most of the microgreens to the farro and mix thoroughly. Garnish each serving with microgreens and a sprinkle of cheese.

Roasted Sweet Potato, Farro, and Cranberry Salad from

Goes great with a glass of pink champagne. Just sayin’.

Black is the New Orange Cocktail

Black is the New Orange Cocktail from Farmhouse38.comJust in the nick of time for Bourbon and Goose’s month long #happyhourclub cocktail contest (follow them on Instagram, Twitter, and Facebook to join in on the cocktail shenanigans), an end-of-summer, creeping-towards-Halloween-y libation full of tasty bits.

For one cocktail, you’ll need:

–6 fresh basil leaves, plus one more for garnish

–1 fresh blackberry, plus three more for garnish

–2 oz. blackberry moonshine (this is my favorite)

–approx. 4 oz. fresh-squeezed orange juice

–1 tablespoon himalayan pink salt

–1 tablespoon unrefined sugar


In a small bowl, mix your pink salt and sugar together thoroughly, then pour the mixture onto a small plate in an even, thin layer. In another flat dish, pour a tiny bit of orange juice. Insert the rim of your glass in the shallow oj, then dip the glass in the salt mixture to rim it.

Now…in the bottom of your rimmed glass, muddle the ever-living daylights out of your six basil leaves. When their souls are crushed, add one blackberry and muddle that, too. Next, pour your 2 oz. of blackberry moonshine, and stir the mixture well. Now fill the glass with ice, and top with orange juice. Use your extra basil leaf and blackberries as garnish however you see fit. They look great just floating there–you don’t have to get all fancy.

Put it all in your face, repeat.


Green Smoothie Deep Thoughts

Farmhouse38 Green Smoothie via


I wanted to post this recipe, not so much to be jumping on the green smoothie bandwagon and pretending I re-invented the wheel, but more because I have a tendency to fall off said bandwagon, and then forget how I make it when I climb back on. So really, I’m just posting this for my own reference.

But also…I have thoughts. Sometimes. I know, I know–applause isn’t necessary. Thank you, though.

I always roll my eyes at these sorts of diet fads. People get crazy. Like: OMG…juice?! Smoothies? THIS IS GENIUS. Like we haven’t been squeezing fresh juice and making healthy smoothies for decades already. My mom used to squeeze my brothers and I fresh orange juice EVERY. SINGLE. MORNING. To the point where it was torture for us to drink it–but she insisted it was the best, healthiest way to drink orange juice. And, as much as I hate to say it (don’t make me say it!!!)…she was right.

In my adult years, I have tried to eat as much fresh produce as I possibly could. I’ve always been mindful of it, at least. Why the heck should I drink it? Especially when, all sorts of said fresh produce is blended together or juiced and, let’s be real here, it looks so gross. So gross. Why. Why would I do that? But when I really assessed my diet, as much as I thought I was doing well, I realized I was still falling short. And I suddenly realized that packing a smoothie full of all this great stuff was a very quick and easy way to pound it down.

And yes, I chose to make smoothies, not juice, because…at the end of the day, the choice was about waste. Juicing creates a whole lot of waste product, and I just couldn’t come to terms with that. When you put produce in a blender and make a smoothie, you’re using almost every last bit. And all those bits and pieces have good stuff in them that would otherwise go down the drain, in the trash, or in the compost. Might as well put them in your face.

So I tried it. I floundered for awhile and produced some really vile stuff. But finally, I arrived at the following formula, and I am pretty pleased with it. The steadfast carnivore Texan even likes drinking it. Whowuddathunk.

I am a big fan of the Vega products (and I’m not sponsored or have anything to do with them–I just want to share). These vegan, gluten-free, sugar-free protein smoothie mixes can be used alone, or thrown into your own smoothie blend. They ain’t cheap, but they are a fantastic source of all-natural, Non-GMO, plant-derived protein. And they taste great. I think I really became a fan of green smoothies when I found these products.

For two approx. quart-sized servings:

–3 cups water (for a slushier version, replace some of this with ice)

–1 scoop Vega mix or other protein smoothie mix of your choice

–juice of 1 lemon

–2 cups frozen power greens (kale, spinach, collards, whatever floats your boat)

–1 frozen banana

–1 cup frozen mango bits

–1 medium fresh apple

–1 large fresh carrot

Put everything in a high-powered blender and blend until smooth. If you don’t have a schmancy big-name blender (which I didn’t for a long time), put these ingredients in one at a time and blend them slowly. This makes two servings that are approximately 220 calories each (if you use the Vega mix–you’re on your own if you go rogue).

Side note: I buy mostly everything in bulk, fresh (or pull it straight from the garden), cut it up into manageable pieces and then freeze it so that it’s ready to go into the blender when I need it. You could do everything fresh and add ice to the equation, of course. I like to make a week’s worth of smoothies at a time, seal them in mason jars, and then take them out a day ahead of time and put them in the refrigerator to thaw. Works pretty well for us.

Cheers to green smoothiedom! (It would probably cancel out all the good stuff if I added Vodka, right? Just checking.)

Shishito Pepper Salsa

Shishito Pepper Salsa by Farmhouse38.comOkay, so these arrived in my CSA box this week. And I got real excited because I thought they were jalapeños and I wanted to make salsa. But then it turned out they weren’t jalapeños. But I made salsa anyway.

(Backstory: shishitos are more bell-peppery than jalapeño-ey, though they do sometimes have a bit of mild kick to them).


–1 lb. (approx) of shishito peppers, stems removed

–1 good-sized tomato, cut into tiny pieces

–half a small onion, chopped into tiny pieces

–1 medium red bell pepper

–4 cloves of garlic (less or more depending on how garlicky you like things)

–juice of one lime

–2 tablespoons of tomato paste

–1 tablespoon of apple cider vinegar

–1 tablespoon of liquid aminos (or soy sauce, or worcestershire sauce, whichever you prefer)

–1 tablespoon of habanero hot sauce, if you like it hot (I used Marie Sharp’s, which is my most favoritest hot sauce from Belize)

So. Throw the shishitos (seeds and all), the red bell pepper, and the garlic into a food processor and pulse until finely chopped. Then throw that and everything else into a small saucepan over high heat. Bring it all to a boil, then reduce heat and simmer, stirring occasionally, for about ten to twelve minutes. Let cool and eat up! Yummy as salsa, and as a spread for sandwiches. Sooo yummmmmy.

Side note: people keep telling me to roast or pan-sear these babies (and just eat them straight like that). So that would be a great twist on this salsa–grill the peppers up first THEN throw them in the salsa for a nice, smokey vibe. Yeah. I like it.

Shishito Peooer Salsa by

Salsa. Yes.

Shishito Pepper Salsa by

Put it in your face.


Grilled Honey Peaches with Mascarpone and Pecans

Grilled Honey Peaches with Mascarpone and Pecans by Farmhouse38.comOh, this is just so damned yummy. I really wasn’t expecting it to be, to be totally honest. I look at this and it almost seems too…I don’t know…healthy? For a dessert? Maybe it’s just me. Probably just me. LOL.

So yeah, these really blew me away.

For two servings:

–2 ripe, but firm peaches, halved, pits removed

–4 oz mascarpone cheese

–1/4 cup candied pecans, processed into fine bits

–2 tablespoons warmed coconut oil

–Approx. 2 tablespoons or so of local, organic honey to drizzle

–1/4 cup candied pecans, slightly crumbled

Start by pulverizing your first quarter cup of candied pecans in the food processor, then mix them thoroughly with your mascarpone.

Next, heat your grill (or in my case, your grill skillet) to medium high. Brush or dip the flat side of your peach halves in warmed coconut oil, and drop them, face down, on the skillet or grill when it is heated up. Leave them to cook for about 4 minutes each. They’ll become really fragrant and soft when they are ready (and there will be some lovely grill marks).

Scoop your peach halves off the grill and place them face up on a plate (I recommend two halves as a serving, despite what my photos show). Scoop a generous tablespoon full of mascarpone/pecan mix onto the center of each peach, drizzle with honey, sprinkle with crushed candied pecans and serve immediately.

Grilled Honey Peaches with Mascarpone and Pecans by


Grilled Honey Peaches with Mascarpone and Pecans by


Grilled Honey Peaches with Mascarpone and Pecans by


By the way…this was the first time I’ve ever made a dessert for this blog and actually eaten the whole darned thing. I made four servings (in order to have enough in case I plated them wrong or some such blog nonsense) AND I ATE THEM ALL. Usually I will make something like this during the day and then save it for the Texan. But this one…you kind of have to eat it right away. I didn’t want it to go to waste. He was not impressed with this when I told him over the phone.



Sour Cherry Margaritas

Sour Cherry Margaritas from

Honestly, these have Valentine’s Day written all over them. But you know what? They also have ‘summer’ written all over them. And ‘delicious’.

For one beverage, you’ll need:

–2.5 oz. tart cherry juice (Whole Foods brand 365 Organic is my fav)

–2 oz. silver tequila

–1/2 oz. maraschino cherry liqueur

–1/2 oz. fresh lime juice

–1/2 oz. simple syrup

For garnish:

–2 tablespoons lime juice

–2 tablespoons unrefined sugar (but refined is doable, too–the unrefined looks a little better, IMO)

–1 tablespoon pink himalayan salt (or red hawaiian or something along those lines)

–3 maraschino or fresh cherries when in season, pre-soaked in tequila

Begin by mixing your garnish sugar and pink salt together in a small dish. Combine thoroughly. Then spread it evenly across the bottom of a salad plate, and on a second salad plate, place the lime juice. ‘Salt’ your glass rim by dipping the rim of the glass into the lime juice and then dabbing it into the salt mixture. Fill your salted glass with ice, and set aside. Drain your three garnish cherries and make sure they are not sopping wet with liquid, then roll them in the salt mixture and spear them on a toothpick.

In a shaker full of ice, combine all your beverage ingredients, and shake thoroughly. Strain into your salt-rimmed glass, garnish with your tooth-picked cherries, and you are ready to rock.

Cheers, friends!

Sour Cherry Margaritas from


Sour Cherry Margaritas from

And yum.

Chocolate Chip Banana Pudding Cupcakes

Chocolate Chip Banana Pudding Cupcakes from Farmhouse38

Let me just start out by saying…I actually loathe banana. The taste, the smell–it just isn’t my thing. Ranks right up there with anchovies as an ingredient. But the Texan loves him some good ol’ fashion Banana Pudding, and it was his birthday…so…I didn’t make him that.  But I made him these instead!!

I went with the store-bought cake and pudding mix (I was pressed for time–I needed to limit my exposure to the banana-ness), but for a similar made-from-scratch amazing recipe, please check out the one from The Baker Chick, which I kind-of-sort-of loosely followed. She makes some good stuff.

To make 24 cupcakes, you will require:

1 box of yellow cake mix 

1 large box of banana-flavored pudding

2 very ripe bananas

2 teaspoons baking powder

1/3 cup coconut oil (or whatever oil you prefer)

1-1/4 cups water

6 oz (half a standard bag) of mini semi-sweet chocolate morsels

2 cups heavy whipping cream

1 tablespoon powdered sugar

1 teaspoon vanilla extract

24 standard-sized Nilla Wafer Cookies

24 mini-sized Nilla Wafer Cookies

Preheat the oven to 350 degrees (or whatever your cake mix box tells you to), and go ahead and drop in cupcake liners into your cupcake tins.  The Baker Chick lines the bottom of the cupcake liners with either one large Nilla wafer, or several crumbled mini wafers in order to give the cupcake a nice little wafer crust.  This is a great idea.  Full disclosure: I forgot to do it.  Learn from my mistakes.

In a small bowl, mash up your bananas.

In a mixer, blend together your cake mix ingredients as directed on the package (usually eggs, water, and oil), only substitute the mashed bananas for the eggs.  I chose to use coconut oil as my oil (warmed it a bit first so that it was liquified). Once everything is blended, add half a bag of mini chocolate chips and mix thoroughly.

Go ahead and spoon the mixture evenly into your cupcake pans (you want to fill each liner just over halfway or so).  Pop them in the oven for 15-25 minutes or until a toothpick inserted into the centers of the cupcakes come out clean.  Let the cupcakes cool on the counter.

Pudding time! In a stand mixer, mix the pudding as per the instructions on the box.  Which is basically mixing the mix with three cups of milk.  Let this set up for at least five minutes or so, and then stick it in the fridge.

In the center of each cupcake, cut out a nickel-sized cylinder (I just used a butter knife and winged it, even though I know there are fancy tools out there just for this sort of activity) down to the cookie crust. Once you’ve hollowed them out, fill the gaping cavern with about a tablespoon or so of pudding–enough to fill it completely but not overflow too much onto the cupcake surface.  Set the leftover pudding, as well as the pudding-filled cupcakes, in the fridge for safe-keeping.

To make the topping: chill the bowl and whisk attachment of your stand mixer in the fridge or freezer for a bit.  Once they’re good and cold and back on your mixer, add your heavy cream, powdered sugar, and vanilla into the bowl and whip just until soft peaks form.  Now add 1/2 cup of the reserved banana pudding and blend until the whipped cream is pretty stiff.  Fill a piping bag and pipe the topping onto the cupcakes like frosting. Top with a sprinkle of mini chocolate chips and one mini wafer for a little cupcake flair.

It’s best to serve these immediately, or keep them in the fridge until ready to serve.  Warning: your fridge is going to smell like banana.  I’m just sayin’.

Chocolate Chip Banana Pudding Cupcakes from Farmhouse38

It’s always good when a cupcake oozes…usually…

Chocolate Chip Banana Pudding Cupcakes from Farmhouse38

More ooey-gooey goodness.

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