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Girl Meets Farm

Girl Meets Farm

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unknown

Individual Candy Bar Salads

Recipe courtesy of Molly Yeh

This cookie is Santa’s summer look: crispy sesame cookies topped with mountains of fluffy meringue and dipped in pink ruby chocolate. Lumps of halva are sweet little surprises hidden in the meringue—there are no lumps of coal during Christmas in July.

Toasted Sesame Santa Hats

Recipe courtesy of Molly Yeh

Molly says "sometimes you just need a little bite of cake"—and these cupcakes take care of that craving. They’re super moist and topped with a sweet and creamy salted honey frosting. Great for celebrations like birthdays and Rosh Hashanah, thanks to the addition of apple pie spice and honey…mmm!

Honey Cupcakes with Salted Honey Frosting

Recipe courtesy of Molly Yeh

unknown

Harissa-Braised Chickpeas with Feta

Recipe courtesy of Molly Yeh

Even though these are deep fried, this is something Molly can feel great about eating a lot of since it’s veggies! She uses cornstarch in the batter to get an extra crispy shell when frying and tosses it in a sweet and spicy sauce that really allows the Buffalo flavor to shine through. Chicken who?

Hot Honey Buffalo Cauliflower

Recipe courtesy of Molly Yeh

Honey cake is classic for Rosh Hashanah because it signifies a sweet New Year to come. However, Molly thinks honey cakes aren’t often the best cakes because they’re dry or personality-less, but not this one! It’s velvety soft and packs a boozy punch. The lemon ginger tea adds depth, the sugar on top gives the cake a tasty crust, and the honey whiskey glaze amps up all the autumnal flavors!

Honey Whiskey Cake

Recipe courtesy of Molly Yeh

Carrots were the only vegetables Molly would eat for the first 16 years of her life—and she still loves them! This dish is very loosely inspired by the traditional Jewish dish tzimmes of stewed carrots and dried fruit, but this bright version has super colorful and bitter radicchio balancing out the sweet glazed carrots.

Honey-Glazed Carrots with Radicchio and Thyme

Recipe courtesy of Molly Yeh

unknown

Hummus with Meat All Over It

Recipe courtesy of Molly Yeh

Safe to say, the hardest part about being Jewish and pregnant while living in Grand Forks is not being able to easily get bagels and lox. Luckily, I went on a journey after Bernie was born and learned to make both from scratch! The bagels are coated in a crunchy seed mixture and the gravlax is cured with wild blueberries which give it a very subtle flavor and beautiful blue edges.

Honey Bagels with Blueberry Lox

Recipe courtesy of Molly Yeh

This “hot dog chop” as Molly likes to call it is a salad inspired by all the toppings on a Chicago hot dog. It’s what she wants when she feels like having a hot dog but also feels the need to be a little healthy. This is a variation on a hot dog salad included in her book “Home Is Where the Eggs Are,” a salad she started making as a way to balance out her intense hot dog obsession.

Hot Dog Chopped Salad

Recipe courtesy of Molly Yeh

unknown

Hurricane Popcorn Balls

Recipe courtesy of Molly Yeh

When Molly was growing up, one of her favorite meals was at a little local Mexican restaurant where she would get an egg torta and a GIANT glass of horchata that she loved. This is an ice cream version of that drink floatified with orange soda, because she loves citrus with cinnamon and the color looks like a beautiful sunset. Who said root beer is the only thing you can float? Not Molly.

Horchata Ice Cream Orange Soda Float

Recipe courtesy of Molly Yeh

Poutine is Canada’s national dish and Molly loves it—she thinks it’s the best drunk food there is! Traditionally, it has fries topped with cheese curds and gravy, but Molly’s Midwest flair involves swapping the fries for tater tots and adding short ribs to the gravy. Yum! Hangover be gone.

Hot Tot Short Rib Poutine

Recipe courtesy of Molly Yeh

unknown

Homemade Granola Bar Treats

Recipe courtesy of Molly Yeh

This is Molly’s version of store-bought English muffins: they’re big, they’re fluffy, they’re tangy, they’re fantastic. The traditional recipe uses buttermilk, but Molly prefers yogurt and whole milk for added tang and practicality, since she always has those ingredients on hand. She loves using these for breakfast sandwiches, with butter and jam or with herby chive butter.

Homemade English Muffins with Chive Butter

Recipe courtesy of Molly Yeh

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