The Home Grown Farm

The Home Grown Recipes

Beet, Honey, and Goat Cheese Ice Cream with Rose Water


1 1/2 c red beets

2 c coconut milk

1 c half and half

1 Tbsp. honey

1/2 c coconut sugar

1 1/2 Tbsp. arrowroot starch

2 Tbsp. water

1/4 c. goat cheese, softened

1/2 – 1 Tbsp. rose water


  1. Roast beets at 375 degrees for 40 minutes.
  2. Remove from oven and wrap in foil to cool.  Once cool, remove skins and puree beets.
  3. Whisk pureed beets and milks, then stir in honey and sugar.
  4. Transfer mixture to sauce pot and bring to light boil for 1 minute.
  5. Make arrowroot slurry by combining arrowroot starch and water.  Add to sauce pot, whisk, and boil for 2 minutes, until thick.
  6. Pour into large bowl with goat cheese and whisk vigorously.
  7. Pass mixture through sieve and let cool completely.
  8. Pour into ice cream machine and mix according to directions.


Recipe courtesy of Juanita Barrientos, Executive Chef at Happy Harvest

Spelt Pasta with Charred Poblano Pesto



2 1/2 c whole spelt flour (OR half spelt and half white flour)

1/2 tsp. salt

2 eggs

2 Tbsp. extra virgin olive oil

3-6 Tbsp. water


6 small poblano peppers

1 jalapeno, seeded

1 clove garlic

2 Tbsp. lime juice

1/4 c parsley

1/4 c cilantro

2 Tbsp. mint

1/3 c extra virgin olive oil

salt and pepper

1/3 c seeds or nuts

1 c beets



  1. Combine flour and salt.
  2. Mix wet ingredients.
  3. Create a well in the dry ingredients and pour in 3 Tbsp. of the wet ingredients.
  4. Begin mixing by hand then gradually add the remaining liquid.
  5. Knead for 5-10 minutes.  Form into a ball and cover.
  6. Allow dough to rest and relax for 30-60 minutes at room temperature.
  7. Divide dough into quarters and work into the pasta machine.
  8. Boil in salted water for 3-5 minutes.  Remove noodles and place in bowl then toss with olive oil.  Reserve 1 cup of the liquid for the pesto.



  1. Broil poblano peppers and jalapenos till skin is blackened.
  2. Remove from oven and wrap in foil to let cool.
  3. Once the peppers are cool, remove blackened skin and seeds (to decrease spiciness).
  4. Place all ingredients in the bowl of a food processor and mix till smooth.
  5. Add pesto and 1 cup boiling water to pasta and toss.



  1. Roast at 375 degrees for 40 minutes.
  2. Remove from oven, drizzle with olive oil and sprinkle with salt and pepper.
  3. Wrap in foil to let cool.
  4. Once cool, remove skins, and slice into quarters.
  5. Add sliced beets to pasta and pesto and serve.


Recipe courtesy of Juanita Barrientos, Executive Chef at Happy Harvest

Grilled Zucchini and Arugula Salad with Mustard Vinaigrette


2 zucchini

1 bunch arugula

1 clove garlic

3 Tbsp. olive oil

1 Tbsp. champagne vinegar

1 tsp. Dijon mustard

1 bunch fresh basil

1/3 c. hazelnuts, toasted and chopped


  1. Slice zucchini into thin ribbons using mandolin.
  2. Drizzle zucchini ribbons with olive oil then sprinkle with salt and pepper.
  3. Lightly grill zucchini on each side.
  4. To make dressing, combine all ingredients in a bowl and whisk till blended.
  5. Place arugula on large platter and drizzle with dressing.
  6. Layer grilled zucchini on top of arugula then add more dressing and toss.
  7. Sprinkle with fresh basil and toasted hazelnuts.


Recipe courtesy of Juanita Barrientos, Executive Chef at Happy Harvest

Savory Tomato Crumble


1 1/2 lbs. tomatoes

1 tsp. salt

1 Tbsp. apple cider vinegar

1 1/2 c rolled oats

6 Tbsp. almond meal

1/2 c grated cheese (Parmesan or other sharp cheese)

4 sprigs oregano

7 Tbsp. butter (or coconut oil)


  1. Preheat oven to 350 and grease a 9 x 13 pan.
  2. Slice tomatoes in half then place in pan and toss with salt and apple cider vinegar.  Set aside.


To make crumble:

  1. Mix oats, almond meal, cheese, oregano, and salt.
  2. Cut butter into small cubes and add to oat mixture.  Combine all ingredients by hand then spread evenly over tomatoes.
  3. Bake for 40 minutes until tomato juices are bubbling around the edges and the crumble is firm and golden brown.
  4. Remove from oven and let rest for 5 minutes before serving.


NOTE:  This recipe freezes and reheats well.  It can also be made with eggplant or zucchini.


Recipe courtesy of Juanita Barrientos, Executive Chef at Happy Harvest

Smoky Baba Ghanoush


4 medium eggplant

2 cloves garlic

1 tsp. Za’atar (plus more for garnish)

1 Tbsp. lemon juice

2 Tbsp. extra virgin olive oil

2 Tbsp. tahini

1/2 Tbsp. dark honey

2 Tbsp. mint

2 Tbsp. cilantro

2 Tbsp. parsley

Aleppo and Za-atar for garnish


  1. Smoke the eggplant for 5 minutes, let sit for 5 minutes in the smoker, and then transfer to 375 degree oven and cook till soft and mushy to the touch, approximately 20-30 minutes.  OR grill eggplant for 5 minutes on each side.  Finish in oven if necessary.
  2. Scrape eggplant out of skins and place in bowl of food processor.  Add all remaining ingredients (except the garnish) and process until smooth.  Adjust seasonings as needed.
  3. Serve with Seed & Oat Crackers and enjoy!


Recipe courtesy of Juanita Barrientos, Executive Chef at Happy Harvest

Seed & Oat Crackers


1 c sunflower seeds

1/2 c flax seeds

1/3 c pumpkin seeds

1/4 c sesame seeds

1 1/2 c rolled oats

2 Tbsp. Chia seeds

4 Tbsp. Psyllium Husks (or 3 Tbsp. Psyllium powder)

1 1/2 tsp. salt

1 Tbsp. maple syrup

3 Tbsp. coconut oil

1 1/2 c water

Optional Flavors

2 Tbsp. herbs

1/4 tsp. garlic powder

smoked salt


golden raisins or dried fruit

1 tsp. anise

1 tsp. black pepper


  1. In a large bowl, combine all dry ingredients.
  2. Whisk maple syrup, oil, and water in a measuring cup and add to dry ingredients.  Mix thoroughly until everything is completely soaked and dough is thick.
  3. Divide dough in half, place one half into a bowl and add flavoring if desired.  Gather into a ball and place between layers of parchment.  Repeat with second half.
  4. Leaving dough between the parchment, roll out into a thin sheet the size of your cookie sheet, remove top layer of parchment and score with desired shape.  Repeat with the second half of dough.  Leave on parchment and let sit on the counter for at least 2 hours, all day, or overnight.
  5. Preheat oven to 350.  Transfer parchment with dough to cookie sheet and bake for 20 minutes.  Remove from oven and flip the entire cracker over, peel off the parchment, and bake for 10 minutes, until crisp and dry.
  6. Let cool completely on cooling rack and then break along the scored lines.


Recipe courtesy of Juanita Barrientos, Executive Chef at Happy Harvest

The Home Grown Mom’s Zuppa Contadina


1 lb Italian Sausage

1 large onion, diced

3 cloves garlic

4-6 cups vegetables, diced (carrots, celery, zucchini, yellow squash, potatoes, fresh tomatoes, kohlrabi, you get the idea)

2 cups leafy greens of your choice

4 cups broth OR 4 cups water + 2 vegetable bouillon cubes

1 Tbsp Oregano

1 Tbsp Italian Seasoning

2 cans diced tomatoes

Parmesan (for sprinkling on top)


  1. Cook Italian Sausage in large pot till brown.  I prefer making small meatballs by squeezing the right amount out of the sausage casing into the pan and cooking till brown on all sides.
  2. Add the onion and garlic to the browned sausage and cook till fragrant.
  3. Put all remaining vegetables (except the leafy greens) in the pot and cook for 3-5 minutes.  Precooking the veg helps them to retain a bit of firmness/bite once they’re cooked through.
  4. Add the diced tomatoes, broth, and spices and heat till warm, then throw in your leafy greens, torn into bite-sized portions and cook till tender.
  5. Ladle into bowls, sprinkle with fresh Parmesan, serve with a slice of fresh bread and enjoy!

Warm Wax Bean and Potato Salad


Dressing Ingredients:

1/4 cup extra virgin olive oil

2 TBS vegenaise (or mayonnaise)

3 TBS champagne vinegar

1 1/2 TBS mustard

1 clove garlic

1/4 tsp black pepper

pinch of salt

Salad Ingredients:

1 pound wax beans, blanched

2 pounds potatoes, boiled and halved

1/2 cup refrigerator pickles plus a splash of the juice (HGM’s Refrigerator Pickle Recipe)

NOTE:  We used the spicy refrigerator pickles made with jalapeno slices thrown in.


  1. Combine all dressing ingredients in the bowl of a food processor and blend to desired consistency, adjusting seasonings to taste.
  2. Blanche wax beans in a pot of salted water for approximately 5 minutes or till fork tender.  Beans should still have a snap to them when you take a bite.
  3. Boil whole potatoes until fork tender, then drain and slice in half.
  4. Place beans, potato halves, and pickles (with a bit of juice) in a large bowl.  Pour 1/2 the dressing over the veggies and stir to combine.  Add more dressing to taste.  Season with salt and pepper as needed and serve warm.

Brick Grilled Chicken with Coffee Rub


Rub Ingredients:

1 1/2 T finely ground espresso

1 1/2 T coconut sugar or brown sugar

2 T Spanish paprika

2 T granulated garlic

1 T coriander

1/2 T Greek oregano

1 T salt

1/2 T black pepper

1 whole chicken with back bone removed (spatchcocked – see video how to here)

3 large bricks


  1. Sprinkle rub evenly over the chicken and let rest for at least 1 hour.
  2. Clean bricks then wrap in foil so that all surfaces are covered.
  3. Heat grill (or grill pan) over high heat.  Place the chicken on the grill and then set bricks on top of the chicken.
  4. Cook for 20 minutes on each side or till done.  NOTE:  Chicken can be finished in the oven.  Heat oven to 400 degrees and cook till chicken reaches an internal temperature of 160 degrees.

Bruleed Banana Java Pie


Ice Cream Ingredients:

3 cups whole milk

3/4 c sugar

1 1/2 c whole coffee beans, ground and placed in a tea bag (measure the beans before grinding)

pinch of salt

4 large egg yolks

1/2 t vanilla

1/2 t ground coffee

Crust Ingredients:

3/4 c pecan

1/4 c coconut oil

3 TBS maple syrup

1/4 tsp salt

1 1/2 c oats

1 TBS cocoa powder

Pie Ingredients:

1 prepared pie crust

1 recipe prepared ice cream

1 banana, sliced

sugar for caramelizing

Ice Cream Directions:

  1. Combine 2 cups milk, sugar, coffee, and salt in saucepan and cook over medium-low heat until sugar is dissolved.  Once sugar is completely dissolved, remove from heat and let steep for approximately 45 minutes.
  2. Reheat until steamy.  Pour in remaining 1 cup milk.
  3. In separate bowl, whisk the egg yolks.  Pour the hot milk over the yolks and then return the mixture to the sauce pain.
  4. Cook over low heat, stirring constantly, until mixture thickens (approximately 5-10 minutes).
  5. Pour cooked mixture through a strainer.  Add vanilla and 1/2 teaspoon ground coffee.  Let cool completely.
  6. Place in ice cream maker and churn till frozen.


Crust Directions:

  1. Place all ingredients in the bowl of a food processor.  Pulse till the dough binds together.
  2. Press dough into a greased tart pan and bake at 375 for 8-10 minutes, till set.


Pie Directions:

  1. Pour churned ice cream into prepared crust.  Top with sliced bananas and let cool till frozen solid (6-8 hours or overnight).
  2. Sprinkle top of pie with sugar and caramelizing using brulee torch.
  3. Serve immediately and enjoy!