Garlic Ginger Jalapeno peppers Kale Olive Oil Onions Squash

Simple Summer Vegetable Curry

Words and photos by Amanda Callahan of Callywood Farms

This is a super simple vegetable curry that is endlessly adaptable. If lima beans or field peas aren’t available, you can substitute canned beans (chickpeas would be great). Note that if you go with canned beans, you will need to reduce the stock to ½ cup and cook the beans with the summer squash. By taking this approach you can reduce the cooking time tremendously, and have dinner on the table in less than 30 minutes.

You can also treat this recipe as a “clean your refrigerator out” kind of dish. Just pay attention to different vegetable cooking times, and adjust as needed (for example, start onions or carrots earlier and finish with squash and softer green beans). 


  • Cooking fat of choice – oil or butter
  • 1 onion, diced
  • 1 jalapeño, minced
  • 1-inch chunk of ginger, peeled and grated
  • 3-4 garlic cloves, minced
  • Salt (about 2 teaspoons for the whole dish) & pepper
  • 2 tablespoons curry powder, divided
  • 1 pound lima beans, rinsed and any debris removed
  • 1 cup stock
  • 5 small summer squash/zucchini, sliced (halved if thick)
  • 1 can coconut milk
  • 1 bunch of kale, Swiss chard or spinach, finely sliced
  • 1 teaspoon garam masala
  • 1 lime, juiced


  1. In a large sauté pan with a lid, heat oil/butter over medium heat and add onion. Sauté the onion, ginger, and jalapeño until well done and browned in spots — about 8 minutes.
  2. Add the garlic, season with salt, pepper, and 1 tablespoon of curry powder. Stir to combine everything. 
  3. Add lima beans and stock. Cover pan and let cook for about 25 minutes until lima beans are very al dente or not quite done cooking. 
  4. Add the squash and coconut milk to the lima beans and combine everything. Continue cooking uncovered for another 10 minutes. At this point, the lima beans should be done and the squash just starting to cook through. Add the remaining curry powder, adjust to taste with salt and pepper. Add the greens and stir to combine. 
  5. When everything is done cooking, turn off the heat and add the garam masala and lime juice. Stir and taste one last time for additional seasonings. 
  6. Serve with rice. And thinly sliced cucumbers (I didn’t have any for these photos, but they make a marvelous garnish!).
Baked Food Eggplant Grilled Food

Asian Roasted Eggplant

Photos and Adapted Recipe by Amanda Callahan of Callywood Farms

This is one of those recipes without a recipe. I originally got it from Sam Sifton, editor of the New York Times Cooking section and it is one of those easy recipes that has stayed with me through every summer season of eggplant. Sure, I could have added the eggplant to my stir fry. But this way of cooking it produces those crispy, caramelized edges and a silky interior. It is also highly adaptable to your personal tastes and accommodates substitutions and additions very well. Not a fan of miso? Toss it. Like things spicy? Add extra heat. Go rogue and try it with a completely different flavor profile entirely — Latin, Greek, Italian — have fun and report back on your success!


  • 2-3 (or more!) long, skinny eggplants (the larger ones might fall apart upon flipping)
  • 1 tablespoon miso paste
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce or coconut aminos 
  • 2 teaspoons sesame oil
  • Lots of freshly ground black pepper
  • Optional: Gochujang paste/flakes (a Korean fermented chili sauce that adds depth and heat). You can substitute with sriracha.


  1. Preheat the oven to 425. 
  2. Cut eggplants long ways in half. To each half, create a diagonal scoring pattern. 
  3. On a sheet pan with a Silpat liner or parchment paper, toss the eggplants with 2 tsp oil. Place cut side down and roast for 15-20 minutes until golden brown on the bottom. 
  4. In a small bowl, whisk the remaining ingredients together. 
  5. Remove from the oven and gently flip over so the flesh is facing up. 
  6. Brush the liquid onto the flesh of the eggplant. 
  7. Turn the oven to broil and place eggplant under the broiler for a minute or two. Serve!
Baked Food Berries Butter

Blueberry Cookies

Amanda Callywood of Callywood Farms

Recipe notes: If you don’t have a scale and you’re into baking, I highly recommend investing in one. There are numerous reasons mostly related to exact measurements, but my favorite reason to use one is because it reduces dishes. You don’t need measuring cups, it’s a mostly 1-2 bowl situation as you can dump stuff into a bowl and watch the numbers. Easy peasy. The original author did include rough cup measurements, but I did not test the recipe using these. 

Blueberry Cookies
Adapted from Justine Snacks: 


  • 135 grams all-purpose flour, about 1 cup (I have recipe-tested with whole wheat and don’t recommend it, as it discolors the final cookie. GF substitute worked great)
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 76 grams local butter, softened,  about 1/3 cup
  • 90 grams cane sugar, about 1/3 cup and 1 tbsp
  • 80 grams local frozen blueberries, about 1/3 cup (if measuring frozen ones, it looks more ¾-1 cup, but after heating it reduces to ⅓-½ cup)
  • 70 grams white chocolate chips, about 1/2 cup


  1. Preheat your oven to 400F. 
  2. In a small bowl, whisk together the flour, baking powder and salt. 
  3. Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. In the microwave this should take about 30 seconds on high heat, and on the stovetop it should take about 2-3 minutes on medium heat. 
  4. Let the blueberries cool for about 2-3 minutes. While they are cooling, use an electric mixer or a stand mixer to cream together the butter and sugar. You want to cream the sugar and butter until the mixture is noticeably lighter and fluffy. 
  5. Add the blueberries to the butter and sugar and cream at a high speed. You want to essentially “mash” the blueberries into the mixture, making it so that they are pureéd and fully combined with the butter and sugar. The mixture should be a deep purple color. 
  6. Gradually fold the dry ingredients in with the wet ingredients to form a dough. Mix in the white chocolate chips. 
  7. The dough will be very slack, so chill in the freezer for 30 minutes before shaping into 12 balls.
  8. Bake the cookies at 400F for 10-13 minutes or until slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes and then serve!
Beef Cabbage Carrots Celery Olive Oil Onions Tomatoes

Cabbage Rolls

Words and Photos by Amanda Callahan of Callywood Farms

The classic cabbage roll dish that we generally think of is an Eastern European ancestral food, commonly incorporating tender cabbage leaves stuffed with a filling of rice, ground beef and aromatics then gently braised in a simple tomato sauce. However, this comforting combination turns up in many global cuisines like Asia, Europe, and North Africa. 

This is a method recipe and once you have the basics down, it’s infinitely adaptable to seasonal changes and flavor preferences. For instance, in the fall I make one with a filling of roasted sweet potatoes, apples, and quinoa finished with a cinnamon spiced tomato sauce. It is divine. It also doesn’t have to be cabbage! Swap in collards or even Swiss chard. Heck, if greens aren’t your thing, the sauce and filling would be delightful tossed with pasta and baked.

Though the results are worth it, because of the rolling process this recipe does take some time and is best as a weekend cooking project as opposed to a weeknight dinner. However, we love the flavors of cabbage rolls so much that on weeknights we apply the flavors in different ways like in a soup or meatballs


  • 1 large head of green cabbage
  • 1 pound ground beef
  • 1 small to medium onion, minced
  • 2 tablespoons olive oil
  • 2 small carrots, shredded
  • 2 celery stalks, chopped small
  • 2-4 garlic cloves, minced
  • 1/2 cup uncooked rice
  • 2 tablespoons tomato paste
  • 3 to 4 cups of your favorite simple tomato sauce, my favorite is here


  1. Cut the core out of the cabbage, but leave it whole.  Place the cabbage in a large bowl with the cored part facing up. Boil a small pot of water and pour the water over the cabbage and let it sit for 10-15 minutes.
  1. Heat the oil in a sauté pan. Cook the onions until they are soft, and add the carrot and celery. Sauté them for a couple of minutes, until they are soft. Add the minced garlic and season the mixture with salt and pepper. Transfer it to a bowl and let it cool a bit. Mix in the meat, rice and tomato paste and season again with salt and pepper.
  2. In a large Dutch oven (or large pot with a lid), heat your tomato sauce (or make it). 
  3. Drain the head of cabbage. Pull off large leaves, trying not to rip the leaf. Cut out the large vein — if the leaf is very large, you can make two rolls from each, if it is smaller, you can cut the vein out partially and pull the sides to overlap before you roll it into one roll. Pat the leaves dry with towels. 

Roll about 1/4 to 1/3 cup of filling in each leaf. Place each roll in the pot. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes. Serve immediately.

Beets Dill Garlic Olive Oil

Beet & Dill Salad

Words and Photos by Amanda Callahan of Callywood Farms

This is a super simple recipe that comes together with only a few minutes of hands-on time. The longest part is cooking the beets. The recipe instructions below are for using an Instant Pot, but if you don’t have one or use one, you can simply roast the beets in the oven. I like to wrap whole beets in parchment or foil. Roast at 350 for about an hour, or until you can easily pierce a knife all the way through. 

You can do this with any kind of beet, but the chioggia beet is a personal favorite. Their beautiful stripes make it visually appealing, and it is super-sweet, with a slightly more subtle flavor than a traditional beet. A golden beet would be great too! 


  • 1 bundle of beets, preferably chioggia beets
  • 1 can of beans, white or chickpea, drained and rinsed
  • ¼ cup chopped dill 
  • 1 lemon, juiced 
  • 1 clove of garlic, minced or grated 
  • 2 TB EVOO
  • Salt and pepper
  • 2 TB chopped chives and chive flowers for garnish


  1. Trim the beets: Remove the greens and trim the root end. 
  2. Cook the beets either by roasting in the oven (per instructions noted above in the intro), or in an Instant Pot. If using an Instant Pot, place whole beets on the rack insert. Add 1 cup of water to the pot. Place the top in the sealing position, and pressure cook the beets for 35 minutes. If you have the time, let the pressure release naturally. If not, wait 10 minutes and release the pressure. Let the beets cool. The skin should slip right off the beets easily. Quarter each beet and then slice.
  3. In a large bowl, add all the ingredients and toss to combine. Adjust seasonings to taste. Serve and enjoy!
Cucumber Edible Floers Eggs Garlic Herbs Microgreens Olive Oil Onions Radish Shallots Snap peas

Snap Pea and Radish Salad  

Words and photos by Amanda Callahan of Callywood Farms

This is a true farmer’s lunch — real fast food, if you will! It shines with things you could walk onto a farm, pull from the ground or the coop and be ready to eat in about 10 minutes! It is a delightful spring salad that satisfies my lunch time desires for something fresh, light while adding interest with sweet and tangy notes. Simply put everything in a bowl as you prep, toss with dressing and you’re ready to go.

Because I really wanted a chopped and crunchy salad, I used out-of-season cucumbers (I couldn’t resist!), but you can omit and focus on our gorgeous spring greens instead. You might add some fresh goat cheese, cooked white beans or chickpeas for added depth, hearty layers and extra protein. Make enough for a few meals, and use up within three days to avoid soggy bites, or toss and simply keep the dressing separate until ready to serve.

Right now radishes are in abundance! Help your local farmers out by snagging a couple bunches this week. You need a full bunch for this recipe (more if you love radishes like I do!). Get extra and pickle them alongside some onions for an extra special taco topping. I love pulling one out each day to put on top of whatever salad or sandwich I make for lunch. Yum!


  • 1 lb. snap peas
  • 1 bunch radishes
  • 4 Persian cucumbers (optional)
  • 2 spring onions or shallots
  • 1 garlic clove, grated
  • ¼ cup fresh chopped herbs such as parsley, wild onion/chives and dill
  • 1 lemon, juiced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon rice wine vinegar 
  • ¾ teaspoon salt
  • Fresh ground black pepper
  • For serving: hard boiled eggs, microgreens, edible flowers


  1. Prep vegetables for the salad. Lay snap peas down and cut roughly into thirds. The radishes were thinly sliced into half moons, as were the cucumbers. I sliced the shallots into rings and tossed everything in a large bowl. 
  2. Make the dressing right on top of the vegetables: grate the garlic clove, juice the lemon, and add the remaining ingredients. Toss to combine. EAT! 
Collards Cornmeal Trout

Crispy Trout Tacos With Collards Slaw

Words and photos by Amanda Callahan of Callywood Farms

Collars and cornbread are staples in our house, and so are tacos. These two tried-and-true standbys are delicious and versatile, but sometimes they can still feel a bit tired. Enter my recent revelation: bring these two yummy dishes together in one magical recipe. Voila! Trout tacos with collard slaw was born. Turns out, it was a great idea and a great use of local ingredients in a slightly different, perhaps unexpected way! 

You can choose to skin the trout, as I did in this recipe, or leave the skin on. It really comes down to personal preference, and plenty of folks keep the skin on when frying as it lends an extra crispy layer that is also chock full of omega-3 fatty acids.  

My technique for seamless skin removal: make a good slice between the meat and skin towards the top of the filet, paying careful consideration to the edges to get the maximum amount possible. Slowly separate the meat from the skin as you pull off the skin. 

You also have some options on how you cook the fish — you can pan fry, oven bake or use that air fryer! Pictured and written here are the air fryer instructions, but the process is the same in the oven. Just double the cooking time if you choose the latter method. For pan frying, be sure to generously coat your pan with a healthy frying oil, such as avocado oil, and fry the fish for about four minutes on each side. Regardless of the method you choose, lightly salt the fish once it is cooked, and set aside to serve. 


  • 4 trout filets, bellies removed, skin removed, cut into 4 pieces each
  • 1 cup cornmeal
  • 1 tablespoon Aria’s Taco Seasoning (available on CAFE from Callywood Farms)
  • 1 bag of baby collards
  • 1-2 tablespoons apple cider vinegar
  • Salt and pepper
  • 1 teaspoon olive or avocado oil
  • For serving: tortillas, goat cheese, salsa, guacamole, hot sauce


  1. Working with the collards, remove each leaf stalk from the center by cutting it out with a knife. Place de-stemmed leaves in a neatly stacked pile. Once you have 5-6 leaves stacked up, tightly roll the leaves into a roll. Slice the roll into thin ribbons to create the “slaw”.
  2. Put all your collard ribbons into a medium bowl. Season the collards with vinegar, 1 teaspoon oil, and salt and pepper. Massage the collard slaw with your hands to work the firm leaves a bit and massage the vinegar and salt. Set aside to allow the flavors to marinate while you work on the fish. 
  3. Heat the oven or an air fryer to 400 degrees. 
  4. On a plate, combine the cornmeal and taco seasoning. Mix well with a fork. 
  5. Dredge fish pieces into cornmeal coating every crevice well. Set aside on a sheet pan (with parchment or silpat mat if baking). 
  6. For an air fryer, set it to 400 degrees. Working in batches, lightly spray the air fryer with oil (I get an awesome coconut oil spray from Aldi) and set fish into the fryer with space between each piece. Spray the tops of the fish with additional oil. Cook at 400 for about 10-12 minutes. At about 8 minutes, I open to check and spray with a bit more oil if things are looking dry. My batches were both done in 10 minutes and I checked for doneness with a fork to see if the fish easily flaked. 
  7. While the fish cooks, check your slaw and adjust salt and vinegar to your preference. I added a dash more vinegar after it had sat for a while. 
  8. To serve, heat tortillas over a flame or in the microwave for 30 seconds. Top with fish, slaw and your toppings of choice. We went with guacamole, goat cheese and hot sauce! 
Broth/Stock Butter Garlic Onions Parmesan cheese Radicchio

Radicchio Red Wine Risotto Recipe

Words and photos by Amanda Callahan of Callywood Farms

This is a meal you would expect on your plate at a nice restaurant, and I want to show you how EASY it is to prepare it at home! We’ve been fortunate with local radicchio recently, and this recipe is a stellar way to let this cool-weather crop shine. While it is mostly commonly known as that cheerful “red and white crunchy stuff” in salad mixes, radicchio is a delightful green and a lovely addition to meals in its own right. Bitter, yes, but with the right counter-flavors, it is exquisite. It’s great roasted or grilled to bring out the sweetness. For this dish, the bitterness pairs perfectly with creamy risotto. It’s a perfect cook-at-home special occasion meal. Treat yourself or your partner to a delicious, locally sourced fancy dish! 

To serve: We served this with pork chops – recipe here (pan seared instead of grilled), but you could serve with a big steak, roasted chicken, pan seared trout and even some beautiful mushrooms or tofu for my plant based friends. Check out original recipe that inspired my version for some plant based variations you might find helpful, too!


  • 5-6 cups bone broth
  • 1 large head of radicchio, sliced thin
  • 4 tablespoon butter, divided 
  • 1 medium onion or 2 shallots, diced small
  • 4 cloves of garlic, minced 
  • Salt and pepper to taste
  • 1 ½ cups arborio rice 
  • 1 cup dry red wine
  • 1 teaspoon of fresh thyme and rosemary leaves 
  • ½ cup freshly grated parmesan cheese 


– Heat the broth over low heat on a back burner, so that it’s nice and hot to add to your risotto during cooking. 

– In a large sauté pan, heat 2 tablespoons of butter over medium-low heat. Add the onions and saute for 5 minutes until translucent. Add garlic and sauté another minute until fragrant. Season with salt and pepper. 

– Pour in the rice and toast the rice by stirring around, about 2-3 minutes. The rice grains should be translucent on the outside and still have a white center. Season the rice with salt and pepper.

– Turn the heat to medium-high. Deglaze the pan with the cup of wine, turning the heat down to low after the initial alcohol bubbles off. 

– Once the wine has been absorbed, you will start the process of adding broth. Using a ladle, add 2 scoops of broth to the pan and continue stirring to incorporate all the liquid into the rice. If you’re cooking on gas, you can manipulate the heat to keep a constant simmer, increasing when you add stock and decreasing as it simmers, like a dance. When the liquid has been absorbed, add another few more ladles full of broth. 

– After 3-4 rounds of broth additions, it’s time to add your radicchio and fresh herbs by folding it into the rice

– Continue adding broth. You will need between 5-6 cups. So, you have to keep your eyes on it. You will know it’s done as the rice will slow it’s absorbency of the broth and the grains become nice and plump. I keep a tasting spoon close by and taste as it gets close (this also helps you keep an eye on salt level, too). Some people prefer more al dente, some like it done well. However, I caution you from overcooking too soon. The rice will become sticky and mushy, so err on the side of undercooking. – When it’s just about done, turn off the heat. Add the cheese, remaining 2 tablespoons of butter, adjust seasonings, and one more ladle full of broth and stir to combine. 

Beets Garlic Olive Oil Onions Thyme

Beet and Black Bean Burgers

Words and photos by Amanda Callahan of Callywood Farms

As the last of the beets come out of the winter fields, grab some this week and try your hand at some veggie burgers! Beets in burgers? You read it right! I’ve made many veggie burger recipes over the years, and from endless combinations of beans, greens, mushrooms and other produce. In my former life as a dedicated vegetarian, I was always in search of a vegetable-centered recipe to replace those frozen dishes at the store with mile-long ingredient lists. After experimenting through my share of blends, this by far is my favorite combination that results in a moist, earthy, flavorful “burger” patty. 

This recipe is very versatile, provided you ensure everything is well cooked, and I have modified the recipe many different ways over the years. You can roast the beets, use leftover rice, etc. and still be pretty much guaranteed a winning result. Pair with some fresh roasted potato fries and a seasonal salad or fruit for a complete, nutritious and delicious meal.     

Adapted from this recipe 

1/2 cup rice 

1 onion, diced small

3 large red beets, peeled and diced small

3-4 cloves garlic, minced

2 tablespoons apple cider vinegar

1 can black beans, drained and rinsed

Juice from 1/2 lemon

4 tablespoons oil, divided 

1 teaspoon coriander

1/2 teaspoon thyme

2 tablespoons flour

Salt and pepper to taste

For serving: cheese slices, sauerkraut, pickled jalapeños, condiments of choice


  1. Bring a large amount of water to a boil. Add a handful of salt and the rice, and reduce the heat to a simmer. Cook the rice until it’s a little beyond al dente. You want it a little over-cooked, but still firm. This should take about 25-30 minutes. Drain the rice and set it aside.
  2. Heat the oil in a skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Depending on the size of the beets, this can take anywhere from 10-20 minutes. Smaller is better! Add the garlic and cook until it is fragrant, about 30 seconds. Deglaze the pan using the cider vinegar.
  3. Empty the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, the beet and onion mixture, the lemon juice, and all the spices. Stir to combine and then taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until you see no more dry flour.
  4. Using your hands, scoop up about a cup of the burger mixture and shape it into a patty between your palms. Place on a plate and repeat until all the mixture has been used. This should make 6 large-sized burgers. We made some smaller ones for lunch portions the next day. 
  5. Heat a large cast-iron skillet over high heat. Add a few tablespoons of oil – enough to completely coat the bottom of the pan.
  6. Once the oil is hot, place burgers in the pan. Once all the patties are in the pan, reduce the heat to medium-high.
  7. Cook the patties for 2-4 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If they break apart a little when you flipped them, just reshape them with the spatula – they’ll hold together once the second side is cooked. 
  8. If you’re adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes. Remove and serve how you’d like: with buns or without!
Baked Food Peppers Sweet Potatoes

Chipotle Sweet Potato Gratin

Words and photo by Ellie Sharp

Rich cream, spicy chipotles in adobo, and gooey Gruyere combine for a unique and delicious spin on traditional sweet potato side dishes. I first tasted this dish during research for an article I was writing, and it became an instant favorite. Six years later, it remains a staple on our holiday table. Exceptional to taste and a breeze to prepare? It doesn’t get much better.

This special recipe comes from Jen and Peg of Three Sisters Farm in Texas. It was originally published in Edible Houston magazine by writer and CAFE volunteer Ellie Sharp. Shared with permission. I hope you enjoy!

Serves six
2 pounds sweet potatoes, peeled and sliced into ⅛” -to ¼”- thick rounds
2 cups heavy cream
2–3 chipotle chilies in adobo
1 teaspoon salt
1 teaspoon black pepper
2 cups grated Gruyere

Preheat oven to 375° F.

  • In blender or food processor combine cream, 2–3 chipotle peppers and 2–3 tablespoons of the adobo sauce and blend. Add salt and pepper and heat in a saucepan until it reaches a simmer.
  • Arrange slices in 9- by 13-inch baking dish or pie plate
  • Pour cream/pepper mixture over potatoes
  • Top with Gruyere
  • Bake 40–45 minutes, until bubbly and potatoes are tender when pierced with a knife. Let sit 10 minutes before serving.