BBQ Sweet Potato Tacos + Slaw (vegan)
We made these for a health fair, and they were a big hit with vegans and non-vegans alike! Very satisfying!
Ingredients
1 grated small sweet potato per serving
1 bottle barbecue sauce
Directions
In mixing bowl or casserole pan, combine 2TBS barbecue sauce per potato with sweet potatoes. Stir to combine.
Bake at 400, covered, for 25 minutes.
Vegan Coleslaw
Ingredients
1/2 head of red cabbage, thinly sliced
1/2 head of green cabbage, thinly sliced
1 can of full fat coconut milk
3 cloves of garlic, minced
2 TBS mustard of choice
salt & pepper to taste
Directions
Mix all ingredients, except the cabbage, in a bowl and season to taste.
Let sit in the refrigerator overnight.
Add cabbage & stir to combine.
Get creative and add carrots, nuts, or extra seasonings!
On buttercrunch lettuce or tortilla, place approximately 1/3 cup of BBQ sweet potatoes topped with 1/3 cup of coleslaw.
Serve & enjoy!
Vegan Lemon Bars
Gluten Free!
Adapted from https://amylecreations.com/lemon-bars/
Ingredients
Base:
1 3/4 cup almond meal
1/2 cup tapioca flour
1/4 cup unrefined coconut oil, melted
1/4 cup cane sugar
1 flax egg
To make a flax egg mix 1 TBSP ground flax with 3 TBS water.
Lemon Filling:
1/3 cup lemon juice (about 1 1/2 lemons) + zest of 1/2 lemon
1 cup canned full fat coconut milk
1/3 cup rice malt syrup
2 tbsp corn starch
2 tbsp unrefined coconut oil
1/2 tsp vanilla extract
small pinch turmeric powder (for color) – optional
Directions
Base:
Preheat oven to 180°C (356°F) and line a 20cm square pan with baking paper. Set aside.
Add almond meal and tapioca flour into a large bowl, and mix until combined. Add coconut oil and mix until it all comes together.
Press the mixture onto the bottom of the pan and bake for 13 to 15 minutes or until it is just lightly browned on top.
Lemon Filling:
Pour the lemon juice into a medium pot. Add cornflour and whisk well to remove any lumps. Whisk in the rest of the ingredients.
Place the pot on medium heat and bring to a simmer. Stir frequently, making sure to scape the bottom. The mixture is ready when it has thickened and is a curd consistency.
Take off the heat and pour onto the base. Refrigerate for 3 hours or until set. Cut into 16 squares. Refrigerate in an airtight container.
White Bean & Kale Gratin
(from Nourished Kitchen)
Ingredients
1½ cups small white beans, picked over
¼ teaspoon baking soda
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced thin
½ teaspoon crushed red pepper flakes
1 bunch red kale, veins and stems removed and chopped coarsely
1½ cups long-simmered chicken bone broth
1 teaspoon finely ground sea salt
1 tablespoon extra virgin olive oil
1 cup breadcrumbs
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon finely ground sea salt
½ cup finely grated Parmesan cheese
Directions
Scoop the beans into a mixing bowl with a tight-fitting lid, cover with warm water by two inches and stir in the baking soda. Allow the beans to soak at least twelve and up to eighteen hours. Drain them and rinse them well.
Dump the beans into a stock pot with a heavy bottom, cover them with water, and bring them to a boil over high heat. Immediately reduce the heat to medium-low and simmer the beans until tender and cooked through, about ninety minutes. Drain.
Heat the oven to 400 F.
While the beans simmer, warm two tablespoons olive oil in a oven-proof skillet over medium-high heat. Drop in the the garlic and red chile flakes, allowing the garlic to sizzle in the olive oil until it releases its fragrance, about two minutes. Turn down the heat to medium, and stir in the kale, sauteing it continuously until slightly wilted, about two more minutes. Stir in the broth, and let kale cook in the hot broth until wilted and tender. Stir in the beans and a teaspoon of salt. Turn off the heat.
Warm a tablespoon of olive oil in a separate skillet, and then stir in the breadcrumbs, onion and garlic powders and half teaspoon sea salt. Toast the seasoned breadcrumbs, stirring continuously to prevent scorching, until amber brown.
Sprinkle the breadcrumbs over the beans and kale, and then top the breadcrumbs with Parmesan cheese. Transfer to the oven and bake for fifteen to twenty minutes, or until the crust becomes crispy. Serve warm.
Simple Brussels Sprouts and Sausages
This is a staple dish at Jaimee's house, pleasing the entire family!
Ingredients
1.5-2 lbs. Brussels sprouts
2 TBS olive oil
sea salt
sausage of your choice (we like AmyLu's apple & gouda chicken sausages)
Directions
Pre-heat oven broiler on high setting. De-stem Brussels sprouts and peel off outer leaves, then cut in half lengthwise. Steam Brussels sprouts for about 6 minutes (stovetop or microwave). Drain water from Brussels sprouts. Slice sausages into rounds. Place Brussels sprouts and sausages onto baking sheet. Drizzle with sea salt and olive oil, stirring to coat. Spread everything out into an even layer. Broil for 3 minutes, stir, broil for another 3 minutes, alternating until everything is roasted to your liking. Do not leave it unattended, as it is very easy to burn the whole batch! Enjoy!
Simple Roasted Root Vegetables
A simple and easy root vegetable medley roasted to tender and sweet perfection.
Ingredients
7 large carrots sliced at a diagonal
2 large sweet potatoes peeled and cut into 1 inch cubes
3 medium sized beets cut into 1 inch cubes
3 cloves of garlic thinly sliced
1½ tablespoons fresh rosemary chopped
½ tablespoon fresh thyme chopped
¼ cup butter or olive oil
salt and pepper to taste
Directions
Preheat the oven to 400 degrees fahrenheit and line a rimmed baking sheet with foil.
In a large bowl add the carrots, sweet potatoes, and beets. Add the garlic, rosemary, and thyme, then pour over the melted butter or olive oil. Season with salt and pepper and toss well to coat.
Spread the root vegetables over the foil lined baking sheet so they are in a single layer and place in the oven for 40-45 minutes or until tender and lightly caramelized on the outside, shaking the tray and tossing them around a couple of time to ensure even cooking. Optionally, you can broil them for about 3-4 minutes after they are done to get some extra caramelization on the outside of them.
Notes
These go wonderfully as a side served with a salad or just about anything!
Portuguese Kale Soup
(from Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette)
Ingredients
1 cup white beans
10 cups water, more if needed
2 large onions, chopped
1 pound kale, chopped
2-3 potatoes, peeled and cubed
1 6-ounce can tomato paste
1 teaspoon vinegar
4 garlic cloves, minced
sausage pieces of your choice: chorizo, Linguica, etc.
salt and pepper to taste
Directions
Soak beans overnight. Rinse in cold water.
Briefly saute all ingredients in a bit of olive oil. Add water to the same pot and bring to a boil. After it comes to a boil, lower heat to medium and cook slowly for two hours. Add more water if necessary. Stir from time to time so the soup does not burn to the bottom of the pot.
When soup is done add the seasonings and stir the soup well. Turn off heat, cover the soup pot, and let it stand 10 minutes before serving. Serve hot.
Baked Butternut Squash
Ingredients
1 Butternut squash, any size
Butter, brown sugar, garlic salt, or goat cheese
Directions
Preheat the oven to 375 F. To ease clean-up, line a baking sheet with foil or parchment paper.
Cut the squash in half lengthwise. Scoop out and discard the seeds and stringy flesh. Place cut side down on the baking sheet. Bake until tender, when the tip of a sharp knife can be easily inserted through the skin. This takes about 45 minutes to 1 hour, depending on the size of the squash. Top with your choice of seasonings.
Roasted Beets with Feta Cheese
Ingredients
3 large or 4 medium beets
1 Tablespoon, plus 1 teaspoon extra virgin olive oil, divided
2 teaspoons white wine vinegar or lemon juice
1/4 teaspoon fine sea salt
4 ounces feta cheese, crumbled
Directions
Preheat oven to 375°F. Trim and wash the beets. Place the beets on a large piece of aluminum foil, drizzle them with 1 tsp. of the oil, wrap them up, and place the foil packet on a baking sheet. Bake until the beets are tender when pierced with a fork, 30 to 45 minutes (note that older and/or larger beets can take significantly longer to cook). Let the beets sit until they're cool enough to handle, about 20 minutes.
Peel the beets (their skins should slip off easily) and cut them into 1/2-inch slices or cubes. In a medium bowl, whisk the remaining 1 tablespoons oil, vinegar, and salt. Toss the beets in dressing.
Arrange the dressed beets on a platter or 4 serving plates. Top them with crumbled feta. Consider topping with nuts and/or serving over salad greens.
Curried Squash Soup
This soup is a hit every time...with kids and adults! It's also vegetarian and dairy free, so it suits a wide range of dietary limitations.
Ingredients
3 lbs. butternut squash, peeled and cubed
1 large red bell pepper, seeded and rough chopped
1/2 head of cauliflower, rough chopped
1 can coconut milk
1 bunch of kale, washed, de-stemmed, and finely chopped
curry powder to taste (I use 4T)
salt to taste
dash of cinnamon or nutmeg
water as needed
Directions
Place butternut squash, red bell peppers, and cauliflower in large stock pot and cover with 2 cups of water. Cover pot and steam veggies on medium heat until all are tender, about 10 minutes. Use an immersion blender to puree the soup to your desired consistency, or remove veggies from pot and puree in a blender, adding water as needed. Return veggies to pot and add coconut milk, seasonings, and kale. Simmer soup on low for 20 minutes, adjusting seasonings as desired. Add water if needed. This soup is a great excuse to eat lots of crusty French bread! It is also delicious sprinkled with shredded parmesan cheese. Enjoy!
Apple Butter
(from Simply in Season)
Ingredients
4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
1 cup apple cider vinegar
2 cups water
Sugar (about 4 cups, see cooking instructions)
Salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 1 lemon
Equipment Needed
1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
A food mill or a chinois sieve
A large (8 cup) measuring cup pourer
6-8 8-ounce canning jars
Directions
Preparing the Fruit
1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.
First Stage of Cooking
2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
Measure out the purée and add the sugar and spices
3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.
Second Stage of Cooking
4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)
Canning
5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.
As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.
Read more: http://www.simplyrecipes.com/recipes/apple_butter/#ixzz3p7TEKVzh
Amethyst Sauerkraut
Oh, sauerkraut. The gateway to fermentation – and quite possibly the easiest dish to prepare in the history of food. Trust us. Head garden intern Mallory prefers to use red cabbage in her kraut, as it imparts a deep jewel tone to the dish.
Equipment
Cutting board & knife
Measuring spoons
Large mixing bowl
1-quart Mason jar with airtight lid
Jelly jar, small enough to fit in Mason jar
Ingredients
1 medium red cabbage head
2 teaspoons sea salt
Spices, as needed
Directions
Rinse the cabbage. Remove the outer leaves from the cabbage and compost them. Cut the cabbage in halves, then quarters. You can also core the cabbage. Chop the cabbage into strips, coarse or fine – it’s a matter of preference! Sprinkle salt over cabbage and toss to mix. Use your hands to massage the salt into the cabbage. After a few minutes, the salt will draw water from the cabbage and the leaves will feel limp. Massage for up to ten minutes. Stuff the cabbage into the quart jar as tightly as possible. Pour the liquid brine from the mixing bowl into the jar. The liquid should cover the cabbage. Use a smaller jar to weigh down the cabbage in the jar. Put the lid on the quart jar, but don’t screw it all the way on. Place the jar of cabbage and brine in a warm spot out of direct sunlight and let it sit undisturbed for a few days. A couple times a day, push the cabbage down under the brine – as it ferments it will start to expand. Make sure the liquid covers the cabbage! When the cabbage reaches preferred sourness, put it in the fridge.
Notes
The sauerkraut should keep for about a month in the refrigerator. At any point in the process, you can add herbs or more salt to change the flavor. Caraway seeds are the classic addition, but fresh fennel and dill seed make tasty additions as well. For a unique but familiar taste, add pickling spice.
Spaghetti Squash with Bacon, Pine Nuts, and Balsamic Vinaigrette
Looking like a large, pale yellow football with rounded ends, spaghetti squash has a unique texture. When cooked, the pulp comes out in strands as thick and long as spaghetti noodles. Cut in half, the squash can be oven-baked in less than half an hour or microwaved in a rapid fifteen minutes. The long threads of vegetable goodness can then be forked out, topped, garnished, herbed, buttered, or tossed with cheese, nuts, or other vegetables in simple, exorbitant, conservative, or outrageous splendor. Here bacon, pine nuts, and a touch of lemon juice and vinegar produce an ambrosial warm salad.
Ingredients
1 spaghetti squash (3 pounds), halved lengthwise and seeds removed
4 thin slices bacon
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley leaves
1/4 teaspoon kosher or fine sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup pine nuts, toasted
Directions
1. If oven-baking, preheat the oven to 375°F.
2. Place the squash, cut sides down, on a baking sheet or microwave-safe dish. Cover and cook until collapsing and soft all the way through, about 45 minutes in the oven, 15 minutes in the microwave. Place the bacon alongside the squash on the baking sheet for the last 20 to 25 minutes, or place the slices between 2 paper towels and microwave until crisp, 3 to 4 minutes. Remove and let cool enough to handle.
3. Scoop the squash out of its shell and place the strands on a platter. In a small bowl, stir together the vinegar, lemon juice, olive oil, parsley, salt, and pepper. Pour over the squash. Sprinkle the pine nuts and crumble the bacon over the top and toss gently to mix. Serve right away or at room temperature.
From BOLD: A Cookbook of Big Flavors by Susanna Hoffman and Victoria Wise.
Curried Chickpea Coconut Stew
Ingredients
1 medium onion, chopped
3 garlic cloves, diced
1/2 head of cauliflower
1T curry paste
2 cups cooked chickpeas
2T soy sauce
2 cans coconut milk
3-4 large tomatoes, rough chopped
1T brown sugar
juice of 1 small lime
1/4 cup chopped basil
Other nice additions include carrots, peas, red bell pepper, or butternut squash.
Directions
Place all ingredients in a large stock pot and simmer on low for 1.5 hours. Alternatively, this may be cooked all day in a crock pot/slow cooker.
Chocolate Beetcake
With their velvety, earthy taste and ruby-hued juice, beets are a perfect option to make a natural red velvet cake. Garden intern Kay adapted this recipe from Martha Stewart.
Ingredients
4 medium beets
2 cups all-purpose flour
1½ cups sugar
½ cup unsweetened cocoa powder
1½ teaspoons baking soda
¾ teaspoon sea salt
2 large eggs
¾ cup warm water
¼ cup oil – safflower, olive, vegetable
1 teaspoon vanilla extract
Directions
Trim, peel and cut the beets into 2-inch chunks. Cover beets with 2 inches of water in pot and bring to a boil. Reduce heat and simmer for about 30 minutes, until tender and easily pierced with a fork. Drain beets and puree in a food processor or finely grate. Preheat oven to 350 degrees F. Whisk together flour, sugar, cocoa powder, baking soda and sea salt in mixing bowl. Whisk eggs, water, oil, vanilla and beet puree into dry ingredients. Distribute into lined muffin tin and bake 15-20 minutes. Remove cupcakes from oven and flip them out onto a rack to cool. When cakes are completely cooled, ice them with Kay’s Creamy Cake Frosting, powdered sugar, or topping of choice.
Kay’s Creamy Cake Frosting
This simple, versatile icing tastes great on nearly anything – we recommend it with Chocolate Beetcake, Carrot Cake and Zucchini Bread – and that’s just to start!
Ingredients
4 oz. cream cheese, softened
2 tbsp butter, softened
6 tbsp powdered sugar
½ teaspoon vanilla extract
Directions
Combine all ingredients until smooth and creamy.
For pink frosting, add cooked, grated beets. The more beet you add, the pinker the frosting will be!
For spiced frosting, add ground cinnamon & nutmeg to taste. This variation is particularly tasty on zucchini bread and banana cake.
Spaghetti With Veggies
Ingredients
Spaghetti (or other pasta of your choice)
extra virgin olive oil
2 zucchini, rough chopped
1 onion, chopped
6 large tomatoes, chopped
1 jalapeno pepper, diced
4 cloves of garlic, chopped
1 can tomato paste
basil, oregano, salt & pepper to taste
You can even sneak in other veggies like chopped spinach or cauliflower!
Directions
Cook pasta according to package directions.
Meanwhile, in a large skillet, saute onion in olive oil until translucent. Add garlic and jalapeno.
In a large pot, begin simmering tomatoes, tomato paste, and seasonings (15 minutes). Add onion/garlic/jalapeno mixture.
In large skillet, saute zucchini until lightly cooked (5 minutes). Add to tomato sauce, serve over pasta, and garnish with fresh parmesan cheese! Yum!
Kale Chips
Ingredients
2-3 bunches of kale, washed, dried and stems removed
2 cups cheddar or parmesan cheese
Olive oil for drizzling
Sea salt to taste
Directions
Preheat oven to 350 degrees.
Spread parchment paper over cookie sheet. If parchment paper is not available, lightly spray cooking spray on sheet.
Tear kale, without the middle stem/stalk into chip size pieces.
Spread kale on cookie sheet in a single layer. Lightly drizzle olive oil and salt over kale. Sprinkle cheddar cheese on top of kale.
Bake 10-15 minutes until cheese is melted and kale is crisp.
* This recipe is delicious with or without cheese.
Zucchini Enchiladas
Ingredients
1 Tbsp Olive Oil
1 Garlic Clove, cut into tiny pieces
1 Medium Zucchini, cut into thin strips, lengthwise
Couple shakes chili powder
4 flour tortillas
15 oz. can enchilada sauce
1 cup grated Monterrey-jack or Cheddar Cheese
Directions
In skillet, on high heat, heat olive oil 1 minute. Add garlic, zucchini, bell pepper, and chili powder. Cook 4 minutes, or until vegetables are lightly browned.
Lay tortillas flat and spread vegetables on one side, then roll up.
In oiled baking dish, lay tortillas side by side. Pour enchilada sauce over evenly and top with cheese. Bake at 350 F for 20 minutes, or until cheese is bubbly.
Easy Garden Pesto
(Recipe adapted from FromtheLandWeLiveOn)
At the Big Garden, we routinely make pesto (outside!) with the kids in our Grow-Your-Own summer program. The kids get to have the experience of making something simple and healthy, taking that new-found knowledge and confidence home to their families! And because they made it themselves, they are much more willing to eat it! It's a definite win-win.
Pesto goes great on pasta, crackers, and crostini with goat cheese!
Ingredients
About 9 cups of mixed greens and herbs such as kale, arugula, basil, lamb's quarters, and wood sorrel.
4T nuts or seeds of your choice
1 large clove of garlic
1/2 tsp. salt + more to taste
1T lemon juice + more to taste
1/4 cup of extra virgin olive oil + more for storage
1/2 cup shredded parmesan cheese (or whatever you have on hand)
Directions
In a food processor, pulse the herbs until coarsely chopped. (I stuffed my 9-cup food processor to the max, but if you have a smaller one, you may have to do this in batches and then combine the chopped herbs before adding other ingredients.) Add the nuts, salt, and lemon jucie and process until creamy. Empty into a bowl and stir in the olive oil (processing olive oil at a high speed can change its flavour, so I prefer to stir it in).
Taste and adjust salt and lemon juice, if needed. Store in a jar, topped off with olive oil to prevent surface oxidation.
Easy Summer Pasta Salad
(recipe from TwoPeasandTheirPod)
Note: this recipe serves 8-10
Ingredients
1 pound dry pasta (we used farfalle)
1 small yellow bell pepper, seeds removed and diced
1 small red bell pepper, seeds removed and diced
1 small orange bell pepper, seeds removed and diced
1 large seedless cucumber, chopped
1 (12 oz) jar artichoke hearts in water, drained and chopped
1 pint grape tomatoes, halved
1 cup balsamic dressing
1 cup crumbled feta cheese
1/3 cup basil, finely chopped
Salt and black pepper, to taste
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool. In a large bowl, combine pasta, peppers, cucumber, artichoke hearts, and tomatoes. Pour the balsamic dressing over the pasta salad and gently stir to combine. Add the feta cheese and basil and stir again. Season with salt and pepper, to taste. Chill until ready to serve.
Roasted Fingerling and Tomato Salad
(recipe from MarthaStewart.com)
Ingredients
5 garlic cloves
1/2 cup extra-virgin olive oil
1 1/2 pounds fingerling potatoes, halved lengthwise
1 pint cherry tomatoes
4 stems fresh thyme
Coarse salt and freshly ground pepper
3 ounces green beans
2 cups baby arugula
2T red-wine vinegar
1T Dijon mustard
1/2 teaspoon minced fresh thyme
1/2 shallot, minced
1/3 cup extra-virgin olive oil
Directions
Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.
Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.
Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.
Salad with Soft Boiled Eggs
Now, admittedly, this is more of a concept than a recipe. It's so simple that it's become a go-to staff lunch at the Big Garden this summer. It's quick, fresh, and super-healthy!
Ingredients
Fresh greens such as lettuce, romaine, arugula, chard, kale, dandelion greens, etc. (be creative!).
For extra nutrition and beauty, add chive flowers, nasturtium, bee balm flowers, or delicate little violets.
Avocado
Tomatoes
Eggs (about 3 per person)
Your dressing of choice
Shredded parmesan cheese
Coarse salt
Directions
Soft boiled eggs:
Bring a pot of water to a rapid boil. Lower the temperature to a slow simmer. Gently lower eggs into water and cook for 6 minutes. Remove from pot and run under cold water for one minute to stop cooking process. Peel.
Salad:
Wash and dry salad ingredients. Cut or tear into bite-size pieces, removing any large stems. Place ingredients into salad bowls, with eggs on top of salad. Sprinkle dressing and parmesan cheese over the top. Enjoy!
Gazpacho
This delicious cold soup from Spain is a perfect summer garden go-to. It can be tailored in many ways to suit your family's dietary needs and tastes. It is also a great way to use up any excess produce. Plus it keeps the house cool since there is no cooking involved! This is a refreshing treat for hot summer days.
Ingredients
3 pounds tomatoes, cored and coarsely chopped
1 seedless cucumber, peeled and coarsely chopped
1 red onioin, chopped
2 cloves peeled garlic, chopped
2 red bell peppers, coarsely chopped
1 jalapeño, seeded and coarsely chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 slice white bread, crust cut off, saturated with cold water
1/4 cup sherry vinegar or other type of vinegar
1/2 cup extra-virgin olive oil
Salt to taste
Directions
Combine all of the ingredients in a large non-metal bowl and refrigerate overnight. Then puree in a blender or food processor to preferred consistency. Serve chilled. Goes great with goat cheese + crostini!
Julia's Goddess Dressing
Ingredients
½ c. olive oil
salt
½ c. water
garlic
3T tahini
1 bunch fresh parsley
2T apple cider vinegar
fresh green onion
1T tamari
1T lemon
2t miso
Directions
Blend. Indulge. Keep refrigerated. Serve over salad greens.
Notes
The fresher the ingredients, the better. Organic and non-GMO is best. Try for products with the least amount of processing and added anything, even alcohol! It’s very popular, and somewhat time consuming, therefore I like making larger batches.
The amounts of garlic, parsley and onion will vary with what you have and your own family’s tastes. There is no rule here, just make sure it is all fairly small before blending to help with a nice smooth texture. It will be runny!
Tamari and miso are quite salty, so definitely taste before adding additional salt.
Quinoa Greek Salad
(from Simply in Season)
When summer is in full swing and the garden is producing plenty of tomatoes and cucumbers, one of our favorite salads to make to make to beat the heat is my dad’s Greek salad. Tomatoes, kalamata olives, red onions, cucumbers, feta cheese—it’s summer in a bowl! You know what tastes amazing with all of those ingredients? Quinoa. Quinoa behaves like a grain, but it’s really a seed, and it happens to pair very well with cheese. The nutty flavor of the quinoa balances the acidity of the tomatoes and dressing, while warm softness of it plays well against the cool crunchiness of the cucumbers. It’s a salad, but it’s also a healthy meal in itself. Perfect for a summer potluck too!
Ingredients
1 cup dry quinoa
1 teaspoon salt
2 cups diced cucumbers, seeded if the cucumbers are very seedy, and peeled if the cucumbers have thick peels
1/3 cup finely diced red onion
2 cups cherry or sungold tomatoes, halved
2 Tbsp finely diced red bell pepper
1/2 cup chopped, pitted kalamata olives
1 Tbsp thinly sliced fresh mint
1 1/2 teaspoon chopped fresh oregano
2 Tbsp chopped fresh parsley
1/4 cup high quality olive oil
2 Tbsp red wine vinegar
1 1/2 teaspoons salt
1/2 cup crumbled feta cheese (omit for vegan option)
Directions
The quinoa takes about 15 minutes to cook and 10 minutes to cool. While the quinoa is cooking, prep the vegetables and herbs for this recipe.
1 Cook quinoa in salted water (1 teaspoon salt for 2 cups water) according to quinoa box instructions. (Usually that means heating 1 cup of quinoa and 2 cups of water until simmering, then lowering the heat to low, covering and cooking for 15 minutes.) Remove from heat and fluff with a fork. To cool quickly, spread out cooked quinoa on a baking sheet.
2 While the quinoa is cooking, prep the vegetables and herbs for the salad.
3 Place cooled quinoa, cucumbers, onions, tomato, bell pepper, olives, and herbs (mint, oregano, parsley) in a large bowl. Toss with olive oil to gently combine. Sprinkle with vinegar, salt, and crumbled feta cheese, and gently toss to combine.
Serve immediately.
Read more: http://www.simplyrecipes.com/recipes/quinoa_greek_salad/#ixzz3p7hGx0ue
Honey Lemonade
Ingredients
1 cup fresh lemon juice
¾ cup raw honey
4½ cups filtered water
Directions
Heat the honey and a cup of water in the saucepan on medium-low heat, until the honey dissolves into the water.
Combine honey-water mixture with lemon juice and remaining water in the pitcher or jar and refrigerate.
Notes
For a heat-less version, simply combine honey and lemon juice in a jar with a lid and shake vigorously until combined. Add this mixture to the water and stir to combine. This method works best with filtered honey because it has a more viscous consistency.
Lemony Asparagus Pasta
(recipe from Food.com)
Ingredients
1 lb asparagus
1 lb linguine
3T unsalted butter
3⁄4 cup heavy cream
2T lemon zest, freshly grated (from about 3 lemons)
1⁄4 cup fresh lemon juice
3⁄4tsp salt
1⁄3 cup basil, finely chopped fresh leaves
1⁄2 cup parmesan cheese, freshly grated
Directions
Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces. In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Drain and rinse under cold water to stop cooking. set aside.
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
Watermelon Popsicles
(Recipe adapted from BlahnikBaker)
Ingredients
4 cups seeded watermelon, chilled
⅓ cup honey, agave or maple syrup
1 lime, juiced
3-4 sprigs of mint or basil
a dash of salt
Directions
Combine all ingredients in a blender and blend until smooth. Taste and adjust sweetness to your liking.
Divide the watermelon juice equally into popsicle molds. Freeze for at least 6 hours, or overnight.
When ready to serve, hold the popsicle molds under warm water for a few seconds before releasing. Enjoy!
Cucumber Salad with Mint and Feta
(from Simply in Season)
Ingredients
1 lb thin skinned, mild (non bitter) cucumbers, such as Persian, Armenian, or English cucumbers.
1/4 red onion, thinly sliced
2 or 3 red radishes, thinly sliced
10 young mint leaves, thinly sliced
2 teaspoons white wine vinegar
1 1/2 Tbsp olive oil
1/2 teaspoon kosher salt (more to taste)
1/8 teaspoon freshly ground black pepper (more to taste)
1/3 cup crumbled feta cheese
Directions
In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, and mint leaves. Sprinkle with vinegar and toss to coat. Right before serving sprinkle with olive oil, salt, and pepper, and toss to coat. Place on serving dish and sprinkle with crumbled feta cheese.
Read more: http://www.simplyrecipes.com/recipes/cucumber_salad_with_mint_and_feta/#ixzz3p7Yh6hcJ
Garden Smoothies
You can customize this recipe in an abundance of ways. To make garden fresh smoothies all year long, freeze your produce. Dark leafy greens & berries keep well in the freezer, and fresh herbs like mint & basil can be frozen into easy-use cubes. Just toss them straight from the ice tray into the blender! Experiment with different flavors and textures – incorporate nut butters and fresh squeezed fruit juices to give your smoothie extra proteins and nutrients.
Directions
Core & slice fruits & veggies.
Add all ingredients to blender. Blend until smooth.
Pour into a glass and enjoy!
Basic Smoothie
2 cups dark leafy greens, chopped
1 apple or ½ cup berries
2 bananas or ½ avocado
1 cup liquid – dairy milk, almond milk, fruit juice
1 teaspoon honey
4 dates, pitted & chopped
½ cup ice
Spiced Chocolate Kale-shake
2 cups kale, chopped
1 avocado, pitted & peeled
1 cup almond milk or hazelnut milk
2 tablespoons honey
¼ cup cocoa powder
½ tsp ground cinnamon
½ cup ice
Sunflower Butter Banana Blitz
2 cups spinach, chopped
½ cup strawberries
2 bananas
¼ cup sunflower butter
1 cup milk or coconut milk
2 teaspoons honey
½ cup ice
Amazing Apple Mint
2 cups swiss chard, chopped
2 apples, cored & sliced
1 tablespoon fresh mint leaves, crushed
2 bananas
1 cup milk or almond milk
2 teaspoons honey
½ cup ice
Beet Burgers
Okay, this one is admittedly complicated, but so yummy! It is worth the time, if you make enough to freeze for next time. An adaptation of the veggie burger served at Northstar Café in Columbus, Ohio, Education Coordinator Cait cites this recipe as her favorite veggie burger of all time! The measurements below make six servings, but the recipe is easy to multiply and the raw patties freeze well for later.
Ingredients
1 pound beets
½ cup brown rice, uncooked
1 medium yellow onion, diced
3 to 4 cloves garlic, minced
2 tablespoons apple cider vinegar
¼ cup old-fashioned rolled oats
2 cans black beans
¼ cup prunes, chopped
1 tablespoon extra-virgin olive oil
2 to 3 tablespoons smoked paprika, to taste
2 teaspoons brown mustard
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon dried thyme
1 large egg
Salt & pepper
Hamburger buns
Thinly-sliced cheese
Greens, tomatoes, onions for dressing
Directions
1. Heat the oven to 400 degrees F. Wrap the beets in aluminum foil and roast until easily pierced with a fork, 50-60 minutes. Set aside to cool.
2. While the beets roast, bring a 2-quart pot of water to a boil. Salt the water and add the rice. Reduce heat to a simmer and cook the rice until it’s a bit over-cooked but firm, about 35-40 minutes. Drain the rice and set aside to cool.
3. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or so, cooking until they are golden and slightly charred around the edges. Lower the heat if onions begin to burn.
4. Add the garlic and cook for half a minute, until fragrant. Pour in the cider vinegar and scrape up the dark, sticky crust that has begun to form on the bottom of the pan. Continue to simmer until the cider has evaporated and the pan is nearly dry. Remove from heat and set aside to cool.
5. Place the oats in the food processor and process until they become like flour. Transfer to a small bowl and set aside.
6. Drain and rinse one can of beans and transfer them to the food processor. Toss the prunes on top. Pulse until the beans are roughly chopped – about 8-10 pulses. Transfer this mixture to a large bowl. Drain and rinse another can of beans and add them whole to the mixing bowl.
7. Scrape the skins from the cooled beets. Grate the peeled beets using the largest holes on the grater. Transfer the gratings to a strainer and squeeze as much liquid from them as possible.
8. Transfer the beets, cooked rice, and sautéed onion mix to the large bowl. Sprinkle with olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all ingredients until combined. Taste the mixture and add salt, pepper & any additional spices to taste. Finally, add the oatmeal flour and egg. Mix until you can no longer see any dry oatmeal or egg.
9. Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or overnight. (This mixture will keep in the fridge for up to three days before cooking.)
10. To shape the burgers, scoop up a scant cup of the mix and shape it between your hands into a thick patty. The recipe should make six large patties.
11. To cook the burgers, heat a cast iron skillet over high heat. Add a few tablespoons of vegetable oil to coat the bottom of the pan. Transfer the patties to the pan, as many as will fit without crowding. Cook the patties for 2 minutes, then flip. The cooked side should form a nice crust. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes, until the patties are warmed through. Add the cheese during the last minute of cooking.
Serve these patties on soft buns with fresh greens, sliced heirloom tomatoes and whatever else you like on your burgers!
Roasted Zucchini Hummus
Garden intern Erin loves zucchini AND tahini. This is what happens when hummus worlds collide. You can find tahini (sesame paste) at most markets. Serve with fresh veggies or warm bread.
Ingredients
3 medium sized zucchini
4 garlic cloves
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons tahini
2 teaspoons lemon juice
Salt & pepper, to taste
Smoked paprika (optional)
Directions
Set the oven to 350 degrees F. Slice the zucchini lengthwise into 1” pieces and arrange them alongside three garlic cloves on the baking sheet. Toss the zucchini slices with salt, pepper, and 1 tablespoon of olive oil and place in the oven for 20 minutes, until the squash is well cooked. Flip zucchini after 10 minutes to ensure the pieces are cooked through. Letting the skin brown will add more flavor to your hummus! Transfer cooked zucchini & garlic into food processor. Add tahini, lemon juice & raw garlic to the mixture. Blend until smooth. Add more olive oil or lemon juice to smooth the consistency of the mixture. Transfer hummus to a bowl and cool in fridge if desired. Sprinkle a little sea salt or smoked paprika on top for an extra kick and serve.
Sauteed Summer Vegetables
Ingredients
1/2 cup sliced onions
1 Tsp olive oil
1/2 green bell pepper, cut into long, thing strips
1 yellow squash, thickly sliced
1 zucchini, thickly sliced
1 tomato, chopped
1/2 Tsp dried oregano
1 Tsp dried basil
1/4 Tsp freshly ground pepper
Directions
Sauté the onions in the oil over low heat until soft and translucent.
Add the green peppers and cook until they wilt. Add the yellow squash, zucchini, and tomato, and cook, covered, for 10 minutes. Stir in the herbs and pepper, and serve. Consider the addition of sausage or goat cheese to turn it into a one-pot meal!
Heirloom Tomato Mozzarella Salad
(from Simply in Season)
Summer is tomato and basil season, and there is nothing better than heirloom tomatoes with fresh basil from the garden and fresh mozzarella cheese. What are “heirloom tomatoes”? Heirloom tomatoes are what tomatoes used to be before all of the variety and flavor were bred out of them so they could be more easily transported in trucks to supermarkets. You can find them at farmers’ markets or you can grow your own. They come in many shades of red, yellow, orange, and green, and are somewhat oddly shaped compared to everyday beefsteak tomatoes.
Ingredients
Heirloom tomatoes, sliced
Fresh basil, leaves carefully chopped as not to bruise
Fresh mozzarella cheese, sliced
Extra virgin olive oil
Balsamic wine vinegar
Salt and pepper
Directions
Assemble the salad with slices of tomatoes, basil leaves, and mozzarella slices. Sprinkle extra virgin olive oil over the salad. Add a dash of vinegar and a very light sprinkling of salt and pepper. For a completely different flavor, you can substitute the mozzarella with thin slices of Parmesan.
Read more: http://www.simplyrecipes.com/recipes/heirloom_tomato_basil_mozzarella_salad/#ixzz3p7baWBio
Fresh Tomato Salsa
Ingredients
1 Small red onion, chopped
2 Tomatoes, chopped
Handful cilantro, cut up, to taste
1/2 Green bell pepper, chopped
Juice from 1/2 lime
Splash hot sauce
Directions
In small bowl, combine all ingredients.
Stir to mix well.
Cover and refrigerate any remaining salsa. Keeps fresh for a couple of days.
Can also be used for pasta or nachos.
Herbal Sun Tea
This caffeine-free infusion is refreshing and so easy – aside from a few quick preparations, the process is totally hands-off. Use fresh herbs for a seasonal treat, or add dried herbs from harvests past.
Ingredients
½ to 1 cup fresh or dried herbs
Filtered water
Ice
Directions
Place the herbs in the jar and cover with water. Screw the lid onto the jar and place it in a spot where it will receive direct sunlight all day. Place the herbs in the jar and cover with water. At the end of the day, shake the jar and strain the water from the herbs. Compost the leftover plant material. Serve tea over ice.
Quick & Easy Garden Pickles
Ingredients
8 cups cucumbers, sliced
2 cups red onions, sliced
1 cup red bell pepper, slices
1 Tbsp salt
2 cups sugar
1 1/2 cup white vinegar
2 tsp celery seed
2 tsp mustard seed
Directions
In a large bowl, combine cucumbers, onions, and red pepper; sprinkle with salt and toss to coat. Let stand one hour; drain.
In medium bowl, combine sugar, vinegar, celery seed and mustard seed; stir until sugar is dissolved.
Place cucumber mixture in a non-metallic container; pour vinegar mixture over cucumbers.
Cover and chill for at least 24 hours to blend flavors.
Makes 8 cups.
Raspberry Peach Preserves
Raspberries naturally contain a lot of pectin, which is the ingredient in jams & jellies that really make them ‘gel’. Lemon rinds and under-ripe fruit also contain pectin. The combination of fragrant peaches & sweet, juicy raspberries deserves a blue ribbon, if you ask us.
Equipment
Measuring cups & spoons
Large mixing bowl
2-quart pot
Large stock pot
Tongs
Slotted spoon & ladle
Six 8-ounce jelly jars
Ingredients
4 cups sliced peaches, slightly under-ripe
2 cups raspberries
1 tablespoon fresh gingerroot, grated
1 lemon, sliced in half
4 cups cane sugar
Directions
Put the peaches, raspberries and gingerroot in the 2-quart pot. Squeeze the lemon’s juice on top and cook down the fruit over medium heat until the fruit starts to break down. Once the fruit is cooked down, add the sugar and lemon rinds. Cook this mixture on medium-low heat for ten minutes. Next, bring the mixture to a boil and cook for fifteen minutes, stirring constantly. Remove the pot from the stove. Remove lemon rinds. Skim any foam from the top. While the jam is cooking, bring water to a boil in the stock pot and sterilize the jelly jars and lids. Place the hot jars on a towel. Carefully ladle the jam into the jars, leaving a quarter-inch of head room in each jar. Remove air bubbles, wipe jars and adjust lids. Process the jars for fifteen minutes in a hot water bath.
Variations
Blueberry-Peach Preserves: Substitute blueberries for raspberries. This jam is perfect on pancakes.
Pepper-Peach Preserves: Finely chop two medium hot peppers and add to the recipe. Varieties like ‘Caribe’ or ‘Ancho’ will give the jam a reasonable amount of heat, but you can always go hotter.
Rosemary-Mixed Berry Preserves: Omit peaches and substitute 2 cups blackberries and 2 cups blueberries. Toss a couple sprigs of fresh mint into the fruit during cooking time. Remove with lemon rinds.
Cook's Country Zucchini Bread
Makes one 9-inch loaf
Ingredients
1 pound zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/2 cups sugar
1/4 cup plain yogurt
2 large eggs
1 tablespoon lemon juice
6 tablespoons unsalted butter, melted and cooled
1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.
2. Cut large zucchini in half length-wise and scoop out the seeds with a spoon before shredding. (Zucchini is more than 95% water, so its no wonder that zucchini bread is notoriously soggy.) This technique rids the zucchini of much of its moisture and concentrates the flavor at the same time: Using the coarse holes on a box grater, grate the zucchini, peel and all. Place the grated zucchini in a clean dish towel and wring out as much liquid as possible.
3. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl. Whisk sugar, yogust, eggs, lemon juice, and butter in bowl until combined.
4. Gently fold in yogurt mixture and zucchini into flour mixture suing spatula until just combined. Transfer batter to prepared pan.
5. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 45-55 minutes. Cool for 10 minutes, then turn out into wire rack to cool for at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3 days.)
Fruity Zucchini Bread:
Stir in 3/4 cup golden raisins or chopped dried apricots into batter along with zucchini.
Nutty Zucchini Bread:
Stir 1/2 cup toasted sliced almonds and 1/2 cup chopped pistachios into batter along with zucchini.
