The Home Grown Farm

The Home Grown Recipes

Roasted Spring Veggie Salad with Sweet Garlic Dressing


Dressing Ingredients:

1 head garlic

1 TBS extra virgin olive oil

salt and pepper

splash of agave nectar

1 TBS lemon juice

3 TBS extra virgin olive oil

Salad Ingredients:

1 bunch carrots

1 bunch beets

1 bunch Swiss chard

1/3 c pepitas (pumpkin seeds)

extra virgin olive oil

salt and pepper

Dressing Directions:

  1. Put 1 tablespoon olive oil, head of garlic, salt, pepper, and a splash of agave in a sauté pan and cook over medium heat till the garlic is lightly toasted.
  2. Combine roasted garlic, lemon juice, and 3 tablespoons of olive oil in a food processor and blend.  Adjust seasoning to taste.


Salad Directions:

  1. Blanche carrots and beets in salted water by boiling till they are fork tender.  Once blanched, remove from water and set on towels to cool.
  2. Slice carrots in half and quarter the beets.  Place sliced veg in a bowl and drizzle with olive oil then sprinkle salt and pepper on top and mix with hands to coat.
  3. Place veg on warm grill and cook till char marks appear.
  4. Meanwhile, clean the Swiss chard then pat dry and lightly drizzle with olive oil.  Grill for 10-15 seconds per side.
  5. Plate with chard on the bottom and veggies on top of the chard then top with pepitas and drizzle with dressing.

The Home Grown Mom’s Swedish Meatballs



2 cups breadcrumbs (up to 2 1/2-3 cups if baking on a cookie sheet)

1 cup squash

1/2 pound mushrooms

1 medium onion

2 eggs

1 pound ground meat (turkey or beef)

2 tsp salt

2 tsp black pepper

1 tsp ground cardamom

1 tsp ground nutmeg


6 tbsp butter

1/3 cup flour

4 cups water + 2 bullion cubes (vegetable or beef) OR use 4 cups broth of your choice

2-4 tbsp jam of your choice (berry, grape, strawberry, etc.)

dash of nutmeg

salt and pepper to taste

  • PREP 10 minutes
  • COOK 30 minutes



  1. Preheat oven to 425.
  2. Put squash, mushrooms, and onion in  the bowl of a food processor and pulse till the pieces are about the same size as your ground meat.
  3. Pour your processed veg into a large bowl and combine all remaining meatball ingredients and mix thoroughly.  My meatballs were rather soft (almost soupy really) but, no worries, I’ve got a trick for you.
  4. Spray a mini muffin tin with cooking spray.  Scoop 1-2 tablespoons of meatball mixture into your hand and loosely form a ball then place in your muffin pan, continue with the remainder of the meatball mixture.  If you don’t have a mini muffin tin you could probably use a cookie sheet sprayed with oil, just up the amount of bread crumbs if your meatball mixture seems too soft to hold together.
  5. Cook meatballs at 425 for 15-20 minutes, until cooked through.  Prepare the sauce while the meatballs cook.



  1. In a large saute pan, heat the butter over medium heat until melted.
  2. Gently whisk in flour, stirring until the mixture is smooth and continuing to cook until the color changes to a light brown.
  3. Combine 4 cups of water and bullion of your choosing (I use vegetable), and add to the roux, again stirring until smooth.
  4. Add jam, nutmeg, salt, and pepper and season to taste.  Remove from the heat.
  5. Once the meatballs are cooked, add them to the sauce and stir to ensure they’re evenly coated.
  6. Serve over noodles and enjoy!




The Home Grown Mom’s Asian Meatballs



2 large carrots, shredded

3/4 cup Panko bread crumbs

1 pound ground meat (beef or turkey)

1 medium onion, diced, or 3 scallions, sliced thin

1/3 cup chopped fresh cilantro (or 2 cilantro bullion)

4 tsp fish sauce (or soy sauce)

4 tsp Sriracha

4 tsp sugar

1 large clove garlic, minced


lime wedges

1/2 head cabbage, sliced into thin strips and steamed

2 cups of cooked rice


  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine all meatball ingredients and mix thoroughly.
  3. Form into meatballs and place on greased cookie sheet.
  4. Place in oven and bake till cooked through (approximately 10-15 minutes)
  5. Serve over rice topped with steamed cabbage.  Squeeze fresh lime juice on top and be sure to have extra soy sauce on the side.

The Home Grown Mom’s Mexican Meatballs


2 pounds ground meat (turkey or beef)
1/2 cup Parmesan cheese
1/2 cup bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon oregano (preferably Mexican Oregano)

2 cans (14 oz) tomato sauce
1 onion, diced
1 clove of garlic, minced
1 tablespoon olive oil
1 bunch of cilantro, chopped (or 2-3 cilantro bouillon)

  • PREP 20 minutes
  • COOK 2 hours


  1. Combine meatball ingredients.
  2. In a large and deep saucepan, saute the onion and garlic in the olive oil over medium heat until the onion is slightly translucent. Add the tomato sauce and cilantro (bouillon or fresh).
  3. Form the meatballs and drop them in to the sauce.
  4. Reduce the heat to low and allow to simmer for 1-2 hours at least, stirring occasionally to prevent the meatballs from sticking.  NOTE: The longer the sauce cooks the richer the flavors will be.
  5. Serve over mashed potatoes and enjoy!

Here’s to a SOUPER Summer!

Spring is quickly turning into summer which means warmer days and (probably) less soup but it seems that half of the people I encounter have a case of the sniffles courtesy of seasonal allergies. For me, sneezing, coughing, sore throat and itchy eyes equal soup weather no matter the temperature outside. I am a sucker for a good French Onion Soup but have never attempted it before because I figured it would take half a day to make – and that it would require ingredients I don’t keep on hand. I’ve got good news for you, I was wrong. I put this together in just under an hour and most of it was really no work at all, just the occasional stirring required.  And the payoff is oh so worth it!

As per my mom as per Julia Child, you start by caramelizing your onions in butter and olive oil. I’ve heard you can caramelize the onions in the oven if you’d rather but this was all done in one pot on the stove top, easy peasy lemon squeezy. In reading through various recipes it seems that some folks swear by yellow onions while others say only purple will do; I chose to split the difference and use some of each but you feel free to move as the spirit leads.

Because I feel this recipe pairs so beautifully with salad or sandwiches, I’ve skewed the measurements to make a somewhat smallish batch. If you follow the steps below plan to have soup for four but not loads of leftovers. As always, feel free to use this as a basic guideline and adjust to your little heart’s content.

While I hope you and yours stay well and find no urgent need for soup, I offer this up just in case.

The Home Grown Mom’s French Onion Soup

The Home Grown Mom’s French Onion Soup


4 medium onions (yellow, purple, or both)
3 T butter
1 T olive oil
1/2 t onion powder
1 T balsamic vinegar (or more if you think it’s needed)
8 cups water + 4 cubes of bullion (beef or vegetable) OR 8 cups of broth
1 t salt
1/2 t sugar
4 thick slices of crusty bread, hard toasted
4 slices of cheese to go on top (Parmesan, Swiss, Gouda, whatev)

1. Slice onions in half and then into strips. Add to pan with butter and olive oil. Cover with lid and let cook on low for 15 minutes (to soften).

2. Uncover and continue to cook onions for another 30-45 minutes until the onions are a lovely shade of carmel brown.

3. Add remaining soup ingredients, increase heat to medium, and heat till the broth is warm.

4. Place a piece of bread in each bowl, cover with cheese, and ladle broth on top. ENJOY!

The Home Grown Mom’s Bullet Coffee


1 1/2 c hot coffee

1 T coconut oil

1/2 t butter


1.  Pour all ingredients into a blender.

2.  Blend for 15 seconds.

3.  Pour into your favorite mug and enjoy.

photo 3 - Copyphoto 4

The Home Grown Mom’s Frozen Mint Lemonade


1 c ice

1/4 c mint

1 T honey

the juice of 1/2 a lemon (or orange or lime or grapefruit)

1/2 cup water


1.  Place all ingredients in blender and mix on high for 15-20 seconds, until the mint is thoroughly minced.

2.  Pour into a glass and enjoy!

The Home Grown Mom’s Green Enchiladas


4 quarts greens – any combination of kale, spinach, or collards

1 bunch cilantro, divided

1 small onion, diced

1 1/2 c broth (or water plus bullion)

18 corn tortillas

1/2 c milk

1/2 c sour cream

12 oz block of Monterey Jack cheese, shredded

salt and pepper to taste

NOTE:  The greens measurement is my estimation when taking the raw greens and placing them in a large measuring cup.  It’s approximately the equivalent of 2 bunches of spinach, kale, or collards as you’d get them in your box.


1.  In a large pan, heat over medium heat 1 1/2 cups broth (chicken, vegetable, or beef) then add your greens on top and cover with a lid.  Cook until greens are tender, approximately 5-8 minutes.  Remove the greens from the pan but reserve the liquid, removing from the heat until you’re ready to make the sauce.

2.  While the greens cook, dice the onion and chop 1/2 of your cilantro.   Mix in a large bowl along with 1 cup of your shredded cheese.

3.  Roughly chop cooked greens and add them to the bowl with your cilantro cheese mixture.  Mix well.

4.  Spray a 9 x 13 pan with cooking spray.  Take a tortilla and place 1-2 tablespoons of the green mixture in the tortilla and wrap up.  Place the tortilla seam side down in the greased pan and finish with remaining tortillas.  I can get about 15-18 tortillas in a pan.

5.  To your greens liquid pan, add your sour cream, milk, and remaining cilantro and stir to combine, adding salt and pepper to taste.  If the sauce is extremely runny, you may want to thicken it just a bit with 1 tablespoon of flour dissolved in 1/8 cup of water.  For the sauce, I try to remove at least the large stems from the cilantro or roughly chop it.

6.  Pour the sauce over your enchiladas then sprinkle with remaining cheese.

7.  Bake at 425 for 10-15 minutes, until the cheese is bubbling.  Remove from oven and let rest for 5 minutes before serving.

The Home Grown Mom’s Cauliflower Fried Rice


1 head of cauliflower

1/2 a kholrabi, peeled and diced

1 bunch of turnips, diced

1/2 c carrots

1 cup cabbage, thinly sliced

1/2 c onion, diced

1/4 c mushroom, diced

2 c cooked chicken

3 eggs

1 T garlic

2-3 T olive oil

1/4 c soy sauce (more or less to taste)

1/2 c water (divided between main pan and cabbage)

salt, pepper, and garlic powder to taste

**The veggies listed are the ones I used for the recipe pictured but really anything is fair game.  Onions and carrots are a must in my book, everything else is up negotiable.**


1.  Place your rinsed cauliflower in a food processor and pulse until it’s the size of rice.

2.  Put the cauliflower in a large pan along with your diced onion, minced garlic, and a drizzle of olive oil.  Saute over medium/high heat until the onion and garlic are fragrant.

3.  Add the remaining veggies (except cabbage), your cooked chicken, and all the seasoning to the pan and stir.  Add soy sauce and 1/4ish cup of water to keep the veg from sticking to the bottom of the pan and to aid in cooking the more firm veggies.  Cover and reduce heat.

4.   In a small bowl, crack your eggs and stir them up.  Heat a drizzle of olive oil in a small pan and pour your eggs in the pan.  Gently stir the top layer of eggs in a circular motion using a fork, as you would an omelette.  Once the eggs are cooked to the point where you have only a small amount of liquid on top, flip over and cook till done.  Slice eggs into thin strips and add to your large pan with the veggies and “rice”.  (NOTE: If that sounds too complicated, just cook ’em like you would scrambled eggs and call it good.)

5.  Pour 1/2 cup of water in your egg pan and add your thinly sliced cabbage.  Cover with lid and cook till the cabbage is tender then add to the large pan with the rest of the fried rice.

6.  Adjust seasoning to taste and dish up.  Serve with additional soy sauce on the side and Sriracha sauce for an extra kick.