Girl meets farm

Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage -- with a taste of the Midwest, too.

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This cooked tomato and pepper salad is inspired by matbucha, which is common in Moroccan cuisine. It has a dip-like consistency and Molly likes it so much she eats it by the spoonful! It’s one of the ways she gets vegetables into her and her family's mouths in the cold winter months…a can of tomatoes and peppers and low and slow cooking, yum.

Corn cheese is one of Molly’s favorite sides at Korean BBQ. It’s salty, sweet, super creamy and gives the best kind of cheese pull, thanks to the mozzarella. This version uses fresh sweet corn since they get some of the best around Grand Forks, but canned corn can easily be utilized.

For the beginning of Sukkot, the fall Jewish harvest festival, Molly Yeh is putting the final touches on her first meal in the Sukkah. She gets her table ready with Chickpea Squash Pot Pie, Fried Brussels Sprouts with Feta, Lemon and Breadcrumbs, and Honey-Glazed Carrots with Radicchio and Thyme. Then, Molly finishes off her harvest meal with a Plum Hazelnut Kugel.

It's hard to believe that it's been so long. The last time I was here, the year was ending. And now here we are halfway through the new year. Needless to say, we've got lots to catch up on, so please, let's keep the conversation going, 'cause it's official, I'm back in the blogosphere!

Happy 2017! Let's Celebrate a fresh start with The Farm Girl Gabs Top 10 Recipes Of 2016.

Get Beef Stew with Fluffy Pita Recipe from Food Network

Get Miso Caramel Cracker Cookies Recipe from Food Network

Get Fried Cheesy Pickles Recipe from Food Network