Garden Vegetables with Buttered Noodles

I love this recipe because it’s fast and delicious! There are many summer days I’d rather be outside in my garden than cooking dinner for an hour or longer. My kids loved it too!

Recipe

1 package of whole wheat spaghetti noodles, cooked and drained

While the noodles are cooking prepare the vegetables

1-2 pounds chopped tomatoes, set aside

1/2 – 1 cup chopped fresh basil, set aside

1 small zucchini, chopped

1 small yellow summer squash, chopped

1/2 – 1 cup Parmesan cheese

In a large skillet heat 1 tablespoon olive oil and 1 tablespoon butter. Add the squash and zucchini and cook until lightly browned. Add 1/4 cup of Parmesan cheese to the squash and pull off the heat. In a large bowl, add hot noodles tomatoes, basil, squash mixture, the rest of the Parmesan and another tablespoon of both olive oil and butter. Add salt and pepper if needed and enjoy!

July 30, 2013August 3, 2016

Crustless Garden Vegetable Quiche

Summer is so wonderful for many reasons! But one of my most favorite is that I get to make my fabulous rich and savory garden vegetable quiche! Perfect for Sunday brunch or a weeknight dinner! Use high quality ingredients and you will have a foolproof quiche everyone will rave over!

I love when I can go outside in my own backyard and find all the vegetables I need to make something really wonderful! Even the eggs were from my own backyard! I love being self-reliant, even if it is on a smaller scale!

Recipe

10 large organic eggs

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded Monterrey Jack cheese

1/2 cup low-fat milk

1 (16 ounce) carton of cottage cheese

1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped parsley

Whisk eggs, 3/4 cup cheddar, 3/4 cup Monterrey cheese, milk, cottage cheese, flour, baking powder, salt and parsley in a large bowl.

4 cups zucchini, chopped

2 cups organic red potato, chopped

1 cup green peppers, chopped (sweet or medium spice)

1 cup onions, chopped

1 cup mushrooms chopped (optional)

salt and pepper to taste

Saute vegetables in a 12-inch oven safe skillet with some organic canola oil, until softened, 5-10 minutes.

Pour the egg mixture over the softened vegetables, top with the remaining cheese and freshly sliced tomatoes. Place in a 400` oven and bake for 15 minutes. Turn the oven down to 350` and bake for an additional 35 minutes until lightly browned and set. Serves 10.

July 30, 2013September 4, 2013

Falafel with Tomato, Red Onion and Cucumber Salsa

Harvesting from the garden can be so much fun! But what to do with it all! This simple vegetarian recipe is light and delicious and uses lots of veggies and herbs! Serve with tzatziki and pitas. I got this recipe from one of my favorite cookbooks “Spilling the Beans”.

Recipe

2 cups (19-ounce) can drained chickpeas

1 small onion chopped

2-4 garlic cloves, peeled

2 Tbsps. chopped parsley

2 Tbsps. chopped cilantro

1 tsp. ground cumin

1/4 tsp. sea salt

pinch of dried red chili flakes

1/4 cup whole wheat flour

1 tsp. baking powder

Olive oil for frying

Pulse all ingredients together in a food processor except for the oil. Form dough into small to medium size patties and heat oil on griddle. Sear the patties and cook until golden brown on both sides. Serve on pitas with tzatziki, chopped cucumber, red onion and tomatoes.

Tzatziki

1/2 cup greek yogurt

1 Tbsp. fresh chopped dill

1/2 lemon, juiced

salt and pepper to taste

July 30, 2013September 4, 2013

Garden Vegetable Italian Bake

I have been harvesting lots of veggies from the garden the last few weeks including tomatoes, zucchini, onions, potatoes, peppers and herbs! I often feel at a loss for how to use them all and find it unfortunate for any of it to go to waste. I came up with this delicious and simple vegetarian dish the other day and everyone loved it! Feel free to add Italian sausage to make it a little heartier!

Recipe

Cook 1 package noodles of your choice according to the directions

In a large pot or pan over medium high heat add:

1 tablespoon olive oil

1 tablespoon butter

1 large or 2 small zucchini, chopped

2 small yellow summer squash, chopped

2 medium sweet peppers, chopped

1 large onion, chopped finely

1 teaspoon dry Italian seasoning

sea slat and pepper to taste

Add 1 (32-ounce) jar of crushed tomatoes and remove from heat.

Place cooked noodles in a large baking dish coated in olive oil.

Add sauteed veggies in sauce on top of noodles and 1/4 cup fresh chopped basil

Top with mozzarella and Parmesan cheeses

Bake at 350 degrees for 30-40 minutes until cheese is bubbly and slightly browned

Let cook slightly and serve with a fresh garden salad.

July 16, 2013September 4, 2013

Sunny-Side Up Personal Pizzas!

Now here is a new twist on pizza! These personal pizzas are fun for the whole family to help make! My kids loved rolling out their own little pizzas and enjoyed eating them too! They can be made for breakfast, lunch or dinner! This recipe makes 4 personal pizzas or 2 large.

Recipe

1 lb. pizza dough (see recipe below)

1 cup tomato or pizza sauce

2 cups shredded mozzarella cheese

Additional toppings of your choice, such as mushrooms, onions, peppers, olives, spinach, etc.

4 large eggs

Basil leaves for garnish

Preheat oven to 450 degrees. Divide dough into 4 pieces and roll out on a floured surface, about 1/2-inch thick. Place 2 pizzas on a oiled jelly roll pan and bake for 10 minutes. Take out of oven and place sauce and toppings on the pizza, including cheese. Crack one egg over the top and put back into the oven for 15-20 minutes longer until the cheese is bubbly and the egg is set. Garnish with basil.

Pizza Dough

1 cup rinsed and drained canned white beans

1 cup warm water, divided

2 1/4 tsp. active dry yeast

1 tsp. sugar

2 1/2 cups flour, either all all-purpose flour or half white, half wheat

1 tsp. salt

2 Tbsp. olive oil

In a blender puree beans with 1/4 cup of the water until completely smooth. In a small bowl stir together the remaining warm water, yeast and sugar. Make sure the mixture gets foamy to ensure the yeast is fresh. In a large electric bowl fitted with a bread dough hook add the water and bean mixtures together along with 1 cup flour. Add the oil and salt. Add the remaining flour and mix until the dough begins to pull away from the sides of the bowl. Knead a few times on an oiled surface. Place in a large bowl and cover with plastic wrap and let stand for 1 hour or until doubled in size. Once the dough has raised punch down and proceed with directions above.

July 15, 2013September 4, 2013

Tabbouleh with Barley and Chickpeas

This refreshing salad is light and savory! Anytime you put a legume (bean) and grain together it makes a complete protein! It’s perfect for an easy summer dinner side or main course!

Recipe

1/2 cup pearl barley

1 bunch parsley, chopped

1-2 cups chopped spinach

4 green onions, chopped

1/4 cup chopped mint

2 Roma tomatoes, chopped or 1 cup grape tomatoes sliced in half

1 can chickpeas, rinsed and drained

Dressing:

4 to 6 tablespoons fresh squeezed lemon juice

1/4 cup olive oil

1/4 tsp. sea salt

Freshly ground black pepper

Cook barley in 1 cup water in a rice cooker or on stove top. In a large bowl mix all ingredients together. In a small bowl mix all dressing ingredient together. Once the barley is cooked place in large bowl with the other ingredients and drizzle dressing over top while still warm. Serve and enjoy at room temp or cold. Can be refrigerated for up to 2 days.

July 15, 2013September 4, 2013

Coconut Curry with Garden Vegetables and Chicken

This was my own spin on a recipe I saw in a magazine. This hearty meal is packed with fresh herbs and veggies from the garden. It was very simple and so delicious! Make it vegetarian and leave out the chicken if you want too! Veggies from my garden: zucchini, onion, peas (frozen), carrots, potatoes, peppers and basil and chives.

Recipe

1-2 tablespoons olive oil

1 yellow onion, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 whole carrots, chopped

3-4 Yukon gold potatoes, chopped

1 medium zucchini, chopped

1 cup fresh sugar snap peas chopped or you can use frozen petite peas too

2 teaspoons curry powder

1/2 teaspoon tumeric

salt and pepper to taste

2 cans light coconut milk

1/2 cup fresh chopped Thai Basil

1/4 cup fresh chopped Chives

Rotisserie chicken, meat removed and cubed

Add the oil, chopped onion, carrots, peppers and potatoes to a large dutch oven and cook for about 10 minutes, stirring occasionally. Add the peas and zucchini and seasonings. Cook for a few more minutes and then add the coconut milk. Bring to a boil and then turn the heat down to medium low. Allow to simmer until potatoes and carrots are soft, about 10-15 minutes. Add the chicken until heated through if using. Turn heat off and add the herbs. Serve over cooked brown rice.

June 30, 2013September 4, 2013

Growing and Using Herbs: Basil

There are so many different kinds of basil to grow these days! All beautiful and uniquely fragrant! I grow lots of it! In fact I grow it everywhere I can! It’s even pretty enough to grow in flower beds, enhancing the aroma and keeping pests away! I usually buy a few starts to get a head start on the harvest, but this year I started my own seeds under lights and grew more, directly sowing them into the ground as a border around some of my vegetable beds. I am now harvesting from my larger plants, throwing it into green salads, pastas and making fresh pesto (see recipe below)! Basil is a sun loving, tender annual herb and needs to be planted by starts or seeds after the danger of frost has past. Usually around the middle of May. Be sure to cut the flowers off so the plant doesn’t go to seed extending the leaf growth all season long!

There are many health benefits to basil some include protection from certain cancers because of it’s high levels of flavonoids and anti-oxidants, protecting our body from free radical damage and cholesterol. Basil is also an excellent source of magnesium, improving blood flow, and promoting cardiovascular health and well being. Essential oils found in basil have long been effective as organic alternatives in treating dry skin, acne, psoriasis and even ear infections. Basil’s not just an herb to sprinkle on spaghetti, basil has important antibacterial properties. When applied to the skin or surfaces, basil fights back against bacteria and so much more. Not just any old herb, basil’s got anti-inflamatory properties second-to-none that can provide much-needed relief from all kinds of conditions, including inflammatory bowel disease (IBD) conditions. Basis is also reportedly helpful in treating constipation, indigestion, stomach cramps, and more.

Harvesting Basil

When harvesting basil cut 1/4 of an inch above the first or second main stem where it begins to branch out. This will force the outside stems to grow bigger, allowing for more harvest later! Be sure to not cut off anymore than a 1/3 of the plant to allow enough energy to keep the plant alive. Cutting basil on a regular basis will help encourage more growth!

Other varieties I grow in my garden!

Fresh Basil Pesto

Freshly made basil pesto is a little piece of heaven in my kitchen! The fragrance and flavor are hard to beat and only seasonal which makes it even more beloved! This simple recipe is perfect for so many different kinds of recipes! Try putting it on pasta, pizza, bruschetta, tomatoes, other veggies, sandwiches and crackers. There are endless possibilities!

Recipe

In a food processor blend 1 cup almonds or other desired nut. I prefer almonds because they are mild in flavor and less expensive than pine nuts.

While processor is going add 4 cups packed fresh basil leaves

Add 1 cup olive oil to keep the mixture from sticking.

Add 2-4 cloves garlic

1 cup good Parmesan cheese

Juice of 2 lemons

Sea salt and pepper to taste.

If you like your pesto a thinner consistency, add more olive oil.

June 29, 2013September 4, 2013

Spaghetti with Sweet Corn Basil Relish

Recipe

I modified this recipe and made it my own by adding a bit more sweetness to the dressing and basil from the garden! It’s perfect for summer, not to heavy, but filling for a vegetarian main dish!

1 package of whole wheat spaghetti, cooked

4 fresh organic corn ears, husked with kernels removed (sliced off ear)

1 can mixed beans, drained and rinsed

1 small cucumber, diced

1 small onion, finely chopped

2 stalks celery, finely chopped

1 large sweet red bell pepper, chopped

1/2 cup fresh chopped basil

1/3 cup apple cider vinegar

1/3 cup olive oil

2 tablespoons organic sugar, agave or honey

1/2 teaspoon sea salt

1/2 teaspoon dry mustard or 1 teaspoon fresh Dijon mustard

1/2 teaspoon celery seeds

Mix corn, cucumber, onion, celery, pepper and basil in a large bowl. In a small bowl whisk together apple cider vinegar, olive oil, sugar, salt, mustard and celery seeds. Add the pasta to the bowl and drizzle dressing. Toss until lightly covered and serve or refrigerate for up to a day.

June 15, 2013

Growing and Using Vegetables: Kale

Benefits of Kale

Kale is something new I have been growing in my garden for the past few years. If you are like me I knew it was good to eat, but I just didn’t know what to do with it! Kale is one of the best greens we can add to our diet and when prepared properly it can taste really good! Here are a few reasons to eat kale!

Kale is high in vitamins K, A and C giving our immune system a boost and metabolism high.
It’s is high in fiber, keeping our digestive track healthy and clean and LDL cholesterol levels low.
It’s high in iron and antioxidants increasing the bodies ability to fight off cancer and other diseases.
Kale is a great anti-inflammatory food which helps with arthritis, asthma and auto-immune disorders.
Kale is very high in Calcium! In fact one serving of kale has more calcium than a glass of milk!

Growing Kale

I like to grow a particular variety of kale called Red Russian. It’s flat green leaves are easier to work with for cooking and the flavor is a bit more mild. Kale is very easy to grow. It’s very cold hardy and can usually get through most winters, producing seed during the second season. During the cold winter months I have a hoop house over the box I grow my kale in to keep the leaves from freezing, using it throughout the winter months. In fact it gets sweeter the colder the temps are as long as the plant is protected, as with many cold crops. Simply sow the seeds either in early March or early August.

Cooking With Kale

“Cheesy Kale Chips”

I bet you can’t just have one! These vegan “cheesy” kale chips are so good! My dear friend Janet gave me the recipe and it has been a huge hit ever since! They are very simple to put together and makes good use out of all that kale in the garden! Not to mention they are very healthy and nourishing!

2 bunches kale, torn into chip sized pieces

½ cup cashews

1 red pepper, chopped

½ lemon including the pulp (with your thumb and fingers, scrape and pull the pulp off the peel)

½ tsp. sea salt

½ cup brewers (nutritional) yeast

¼ cup water

2 T. minced onion

1 tsp. chili powder (or 1 jalapeno pepper, chopped)

½ tsp. turmeric

2 cloves garlic

1 T. agave

Fill a large bowl with prepared kale pieces. Put the rest of the following ingredients into a blender and blend until smooth. Pour the topping over the kale pieces and mix together with a large spoon. Make sure each piece is covered. Place the kale pieces on dehydrator trays. Do not double stack them. Dry at approximately 160` for about 6 hours or until crisp.

Spaghetti with Kale and Chickpeas

I love this meal! It’s fast, healthy and filling. And a great way to add kale to your diet. I served salad greens from my garden with the spaghetti and made a lemon dill vinaigrette to go on top. Delicious!

1 lb. whole wheat spaghetti

1 tablespoon olive oil and 1 tablespoon butter for cooking

1 large onion, chopped

5-6 garlic cloves , minced

1 can chickpeas, drained

1 large bunch of kale or Swiss chard

Juice of 1 lemon

Parmesan cheese

Salt and pepper to taste

Cook the noodles according to the package directions. In the meantime, saute the onions and garlic in a large dutch oven, until lightly browned. Add the chickpeas. Before draining the noodles, reserve 1 cup of the hot pasta water and add to the bean and onion mixture. Add drained noodles and kale. Once the kale has wilted down, add the cheese and salt and pepper to taste. Serve and Enjoy. Recipe inspired by “Spilling the Beans Cookbook”

Energizing Green Drink

This is such a delightful recipe! It’s packed full of nutrients leaving a natural energy buzz behind! It’s best to use a juicer, but if you don’t have one, a blender and strainer will do the trick too!

5 large leaves of kale, ribs discarded

1 lemon, zest and pith removed

1 large apple, roughly chopped

A 1-inch piece of fresh ginger

1 sprig of fresh mint

Push all ingredients through a juicer. If using a blender, add 1/2 cup purified water and strain through a fine mesh strainer and drink immediately!