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Girl Meets Farm

Girl Meets Farm

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Girl Meets Farm Recipes

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Green Pancake

Recipe courtesy of Molly Yeh

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Green Beans With Magic Sauce

Recipe courtesy of Molly Yeh

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Green Beans with Potato Chip Crunch

Recipe courtesy of Molly Yeh

One major reason Molly wanted to open a restaurant is so that she could have a place to go to for the kinds of salads she loves to have for lunch. A pile of crisp greens, loads of herbs, pickled onions and something majorly carby. This version’s carby crunch comes from Molly’s everything bagel crumbs because everything should be sprinkled in everything bagel seasoning.

Green Goddess Salad

Recipe courtesy of Molly Yeh

Typically, this dish is made with duck, but I don’t know where to find full ducks in East Grand Forks unless I go down by the river, so this is my version with chicken! The key components are juicy meat (which I get from steaming it with beer) and a glossy, sticky-sweet skin thanks to an overnight dry brine and a five spice-spiked hoisin glaze.

Peking Chicken

Recipe courtesy of Molly Yeh

Molly thinks you have to have veggies at your Thanksgiving table, but they should be cozy, steamy and warming (salads take note, you’re not 100% welcome). This recipe is a quick stovetop side to free up oven space and deliver on flavor. Topped with canned crispy onions because it’s Thanksgiving and chili crisp for heat, it's an easy way to dress up simple greens.

Greens with Crispy Onions and Chili Crisp

Recipe courtesy of Molly Yeh

This is one of Molly’s go-tos in the summer months, when corn is sweet and fresh. The compound butter adds counterpoints of spice and richness. Plus, the butter is quite versatile, so you can use it to bump up the flavor of dishes such as grilled chicken and steak too.

Grilled Corn with Spicy Calabrian Chile Butter

Recipe courtesy of Molly Yeh

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Grilled Corn on Cob with Kimchi Mayo and Scallions

Recipe courtesy of Molly Yeh

Bok choy is a weeknight veggie staple in our house, and it doesn’t take a lot of work to make it taste great. Just throw it in a pan and forget about it while you prep the rest of dinner — the edges get crispy, the innards stay tender, and drizzling it with scallion ginger oil really takes it up a notch.

Grilled Bok Choy with Ginger Scallion Garlic Oil

Recipe courtesy of Molly Yeh

This is Molly’s homemade version of the prepared potato salad you get in the supermarket…but even better! With grilled fingerling potatoes, grilled onions, fresh herbs and a rich spicy zhoug mayo, it’s the most fitting and flavorful side to the steak.

Grilled Potato Salad with Zhoug Mayo

Recipe courtesy of Molly Yeh

This recipe uses my version of dukkah, an Egyptian spice blend made with toasted nuts and seeds. It breathes life into tons of dishes. You can season meat or veggies with it or put it in dips and spreads. It's a great, toasty way to boost flavor and texture.

Grilled Rib Eye Steak on Feta Farro with Garden Goodies and Grilled Lemon

Recipe courtesy of Molly Yeh

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Grilled Veggie Salad with Avocado Ranch

Recipe courtesy of Molly Yeh

Eggs in a basket were Molly’s favorite breakfast growing up. This is her combination of that with a grilled BEC sandwich, yum! She likes making them for her daughters using different shapes of cookie cutters for the center. It’s a way to play with cookie cutters that doesn’t require big globs of dough getting into their hair and all over the kitchen!

Grilled Bacon, Egg and Cheese in a Basket with Avocado Dip

Recipe courtesy of Molly Yeh

Red bean is a common dessert flavor in Asian cuisine. It is smooth, nutty, mild and has enough personality to be a crowd pleaser, so it’s the perfect flavor for a snacking cake, which is a cake that comes together quickly and doesn’t require multiple layers. You can just grab a piece off at any time in the day!

Red Bean Snacking Cake with Yogurt Glaze

Recipe courtesy of Molly Yeh

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Red Velvet Birthday Cake

Recipe courtesy of Molly Yeh

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