In the Kitchen
- Brussels Sprouts
- Green Beans
- Lemon Verbena
- Sweet Marjoram
- Sweet Potato
- Swiss Chard
Kale is the centerpiece of this savory, quiche-like dish that incorporates sweet onions, garlic, and cheese for a complex, delicious flavor. It’s enrobed in flaky puff pastry, and also features walnuts for a bit of crunch. Just the thing for brunch, this recipe goes wonderfully with a side salad and grits.
This Creamed Brussels Sprouts recipe will change the mind of anyone you know who claims to hate Brussels sprouts. Adults and kids alike tend to eat them like candy, and you’ll find that the bowl rarely reaches the table full.
Serve these crunchy but tender, easy-to-make fries with Chipotle Dipping Sauce for a zingy treat. Or, whip up a sweet, delicious Cinnamon Sugar version of the fries to serve as a mouthwatering, surprising dessert.
These Lettuce Cup Tacos are simple, healthy, and delicious—and don’t require a bit of actual cooking. Whip some up for lunch or a light dinner, or serve them up as appetizers.
Using lettuce in your green breakfast smoothie gives it a milder taste than using kale or most other fall greens (making it great for kids), while still providing a good dose of fiber and vitamins A and K. The slices of Honeycrisp apple lend seasonal flavor to this Green Smoothie with Apple, plus a generous dollop of peanut butter provides protein in a very yummy way. Feel free to be adventurous, swapping, adding, or subtracting ingredients as desired.
Homemade garden salsa is a perfect afternoon snack or appetizer for kids of all ages. Don’t hesitate to get creative, adding other tasty ingredients like corn and black beans. Use fresh tomatoes from the garden for best flavor.
Serve this delicious Spiced Pumpkin Butter on fresh bread or pancakes, or use it as a mouthwatering pie filling. For best results, use homemade pumpkin puree—it’s sweeter, has less moisture, and tastes both different and better, as the canned “pumpkin” you find in the grocery store is actually made from butternut squash.
Often used in Thai and Vietnamese dishes, sriracha sauce is adds a tasty kick to noodles, soups, sauces, stir-fries, or pizza. Try mixing with soy sauce for a spicy marinade or with mayonnaise for an unexpected sandwich spread. However you use it, skip the bottled version and make your own for super-fresh flavor using your favorite red chile pepper.
Recipe by Susannah Felts These stuffed peppers are a surefire pleaser because all the various flavors – the mild but snappy pepper, the garlic and onions, the tangy sweetness of the tomatoes, the potent dash of cinnamon – all meld beautifully into a complex, perfectly spiced dish. These stuffed peppers are delicious both as the… Read more »
Fried green tomatoes are excellent as a stand-alone appetizer served with a chipotle sauce, as a topping to your favorite burger, or as a substitute for a ripe tomato on a BLT.
Using graham crackers to make the crumbs makes a difference in the flavor of the pie.
Use a vegetable peeler to make gorgeous squash ribbons for a stunning quick pickled summer squash salad. Of course, you can substitute your favorite veggies (like carrots or cucumbers) in place of the squash.
Try these Basil Chicken Wraps for your next picnic. Double the basil dressing recipe and keep the extra on hand to toss with hot cooked pasta or whole grains, or use it to dress a hearty romaine salad.
Farro, a key ingredient in this Farro Salad, is an ancient grain that’s begun to grow in popularity. Bob’s Red Mill sells it prepackaged, or look for it in the bulk bins at your local natural foods store. Substitute wheat berries if you can’t find it. Then make this salad for your next picnic!
With its mix of vibrant colors and mild flavors, this recipe for Marinated Sweet Peppers & Fresh Mozzarella is sure to be a crowd pleaser. If your guests like fiery heat, substitute a spicy chile, such as serrano, for the banana peppers.
Try this refreshing, fresh-from-the-garden Watermelon Cucumber Sparkler recipe for your next picnic. If you prefer a nonalcoholic version, use a mildly zingy ginger ale.
A tall glass of minted iced tea is very refreshing on a hot summer day. While spearmint is the traditional mint used in iced tea, it’s fun to experiment with other varieties of mint such as orange and chocolate mint to create uniquely flavored beverages. Yield: 8 cups Ingredients 10 sprigs fresh mint 2 family-size… Read more »
Few salads are as simple to prepare or as satisfying as wedges of garden ripe tomatoes and sweet basil leaves tossed with a light dressing. This salad is most flavorful when served at room temperature. Yield: 4 servings Ingredients 1 ½ pounds large cherry tomatoes, quartered ½ cup loosely packed Sweet basil leaves 3 tablespoons… Read more »
Dehydrating intensifies the natural flavors of your Roma tomatoes, making them tangy and sweet in these tomato snacks. The spices give them a little extra punch. Ingredients • 8 pounds of Roma tomatoes, or the quantity required to fill your dehydrator • Greek seasoning or spice mix of your choice Instructions Slice washed Roma tomatoes… Read more »
Ingredients 1/2 cup butter 1/2 cup shortening 1 1/2 cup sugar 2 eggs 2 3/4 cup flour 2 tsp. cream of tartar 1 tsp. baking soda 1/4 tsp. salt 2 scant tsp. chopped fresh rosemary Instructions Preheat oven to 400˚F. Blend together the butter, shortening, sugar and eggs until creamy. Sift flour into the mixture… Read more »
Ingredients 8-9 Roma tomatoes 1/2 roasted red pepper 1/2 cup fresh basil, chopped 1/3 cup grated Parmesan cheese 2 large garlic cloves, crushed 2 Tbsp. olive oil Instructions Preheat oven to 350˚F. Cut the tomatoes in half, remove the seeds and coarsely chop them and place them in a medium sized bowl. Next, chop the… Read more »
Ingredients 4 large bell peppers, any color is fine 1 tsp. extra virgin olive oil 1/2 tsp. freshly cracked black pepper 2 tsp. fresh thyme leaves Kosher salt to taste, or about 1/4 tsp. Instructions Quarter peppers and remove seeds, stem and centers. Toss in olive oil, salt, pepper and thyme. Place on hot grill… Read more »
Ingredients 28 oz. can whole San Marzano stewed tomatoes, in the juice (or 8 fresh Roma tomatoes) 4 cloves garlic, minced 4 Tbsp. minced fresh oregano leaves 1/2 stick salted butter Fresh cracked black pepper to taste Instructions Place tomatoes in a large mixing bowl. Using your hands, squeeze them so that they are crushed… Read more »
Ingredients 1 1/2 lbs. green beans, trimmed 2 tsp. olive oil 1 Tbsp. minced garlic 1 cup chicken broth Salt and pepper to taste Lemon juice Instructions Heat olive oil and garlic in a 12-inch skillet until fragrant. This will take only about 30 seconds to a minute once the oil starts to sizzle around… Read more »
Ingredients 1 3 lb. whole chicken 1 head of garlic, plus 4 cloves 1 lemon, quartered 20 sprigs of fresh thyme 1 sprig fresh rosemary Kosher salt Fresh black pepper 1 Tbsp. unsalted butter Kitchen twine 1 cup extra-virgin olive oil Instructions Preheat oven to 425˚F. Remove contents from inside the chicken, wash thoroughly and… Read more »
Try this grilled eggplant recipe with mint marinade. The fresh mint marinade makes the eggplant moist so it’s not on the dry side like plain grilled eggplant. Ingredients 1 1/2 lbs. eggplant 1/2 cup olive oil 2 cloves minced garlic Marinade 1 cup chopped fresh mint, firmly packed 1/2 cup white wine vinegar 2 tsp…. Read more »
Ingredients 7 cups sliced potatoes 1/2 cup vinaigrette or Italian-style salad dressing 1/2 cup sour cream 1/2 cup mayonnaise 2 tsp. horseradish 3 green onions, finely chopped 2 Tbsp. fresh dill Salt and pepper to taste Instructions Slice unpeeled potatoes into disks and cook until tender. Rinse and drain the potatoes, then transfer to a… Read more »
Ingredients 3 cucumbers, peeled, seeded and thinly sliced 2 Tbsp. sea salt 1/2 cup plus 2 Tbsp. sour cream 1/4 cup chopped fresh dill 1 Tbsp. white distilled vinegar Pinch cayenne pepper Freshly ground black pepper Instructions In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes…. Read more »
Ingredients 2 lbs. pork tenderloin 1 1/2 Tbsp. minced fresh sage leaves 1 1/2 Tbsp. extra virgin olive oil, plus 2 more for pan 1 1/2 Tbsp. minced garlic 1 tsp. fresh cracked black pepper 1 tsp kosher salt Instructions Allow the tenderloin to come close to room temperature. Preheat oven to 400˚F. Combine sage,… Read more »
Ingredients 1 quart cherry tomatoes (about 4 cups) 2 Tbsp. extra-virgin olive oil 1 Tbsp. minced garlic 1 tsp. salt 1/2 tsp. black pepper 1/4 cup basil, chopped 1/4 cup Parmesan cheese Instructions Preheat oven to 400˚F. Place the tomatoes, olive oil and garlic in an 8-inch square baking dish. Toss everything together to coat…. Read more »
Ingredients 1 cup all-purpose flour 1 tsp. salt 1 Tbsp. dried basil 1/2 tsp. black pepper 1 cup freshly grated Parmesan cheese 1/2 cup breadcrumbs 1/2 cup corn meal 12-24 slices meaty tomatoes, sliced 1/2-inch thick 2 large eggs, lightly beaten 3 Tbsp. olive oil Instructions To prepare this recipe you will need 3 large… Read more »
Fresh basil, high quality olive oil, and delicious pine nuts are the basis for a truly good pesto. Add some cheese and it’s just the thing for hot pasta.
Ingredients 2 bunches Swiss chard 2 Tbsp. olive oil 2 garlic cloves, finely chopped Instructions Rinse chard and separate stems from leaves. Tear stems and leaves into bite-size pieces. Add the olive oil and garlic to a medium pan and heat garlic to infuse the olive oil. Add stems to the pan and sauté on… Read more »
Warm and fresh, this savory Spinach & Basil Salad is delicious as a side dish or on its own.
Ingredients 6 Tbsp. white wine vinegar 2 Tbsp. sugar 1 tsp. salt 1 tsp. black pepper 1/4 cup olive oil 24 large radishes 2 medium cucumbers 2 large carrots Instructions Prepare the cucumbers by peeling and removing the seeds. The seeds scoop out pretty easy with a soup spoon. Cut the cucumber lengthwise and scrape… Read more »
Ingredients 2 cups fresh English peas 4 Tbsp. butter, divided Green leaf lettuce (not Iceberg) Milk 3-4 fresh mint leaves, minced Juice of half a lemon Salt and pepper to taste Instructions Prepare the peas by shelling them from their pods. In a medium saucepan, add enough milk to cover the bottom of the pan,… Read more »
Ingredients 1 cup finely chopped Vidalia onion 1 cup real mayonnaise 1 cup grated Parmesan cheese 1 1/2 Tbsp. butter 1/4 tsp. salt 1/4 tsp. pepper 3 Tbsp. chopped fresh parsley 1 Tbsp. lemon juice paprika Instructions Preheat oven to 350˚F. Chop the onions as finely as you can. Next heat the butter in a… Read more »
Ingredients 1 lb. lettuce (or your favorite blend of salad greens) 1 lb. grape tomatoes 1/2 bunch green onions, chopped 1 cucumber peeled, halved, seeded and sliced 4-6 small radishes, pared and thinly sliced Dressing 1 large garlic clove, minced 1 tsp. sea salt juice of 3 lemons ( about 1/2 cup) 1 tsp. freshly… Read more »
Ingredients 6-8 Roma tomatoes 8 green onions 1 small white onion 3 Chile peppers (Jalapeño, Serrano or Anaheim) 3/4 cup fresh cilantro, chopped Juice from 1 lime 1 Tbsp. minced garlic Salt to taste Instructions Over a medium fire, grill whole tomatoes, peppers and white onion, turning occasionally. Remove from heat when the outer skin… Read more »
Ingredients 2 bunches tender carrots with greenery attached Kosher salt Fresh cracked black pepper 1 1/2 Tbsp. fresh thyme leaves 2 Tbsp. extra virgin olive oil Instructions Preheat oven to 425˚F. Wash carrots thoroughly. Cut carrots on a diagonal into approximately 1-inch wide sections, but leave the tops on, trimming all but the last inch… Read more »
Ingredients 2 lb. head of red cabbage 1/2 cup water 1/4 cup apple cider vinegar 2-3 Tbsp. brown sugar 3 apples, peeled and diced 1 tsp. salt Instructions Start by coring and cutting the cabbage into thin slices and place it in a large pot. To this add the water, apple cider vinegar and brown… Read more »
Ingredients 4 stalks of broccoli, cut into small florets 1/4 cup olive oil 4 cloves crushed garlic Orange zest Salt and pepper to taste Instructions Place the oil and garlic into a frying pan, lightly stirring to infuse the oil with the garlic. When the oil has reached the stage of crackling, place the broccoli… Read more »
Ingredients 3 bundles of fresh asparagus Juice of 1 lemon 1 stick unsalted butter Lemon zest Salt and pepper to taste Instructions Drop the spears in boiling water until just tender, about 3 minutes. Squeeze lemon juice over spears and add butter. Allow butter to melt. Add lemon zest and salt and pepper to taste…. Read more »
Ingredients 1/4 of a medium head of red cabbage 3 cups washed spinach 1 cup washed arugula 1 Granny Smith apple, thinly sliced Salt and pepper Dressing Ingredients 1/4 cup extra virgin olive oil 1 1/2 Tbsp. red wine vinegar 3/4 tsp. sugar Instructions Start by making the salad dressing. In a small bowl dissolve… Read more »