A Garden Recipe Idea from HowToGardenAdvice.com
This recipe couldn’t be simpler, and is nice for company.
Mix together your tropical fruit. I used:
- fresh pineapple chunks
- sliced bananas
- fresh coconut meat (used dried, if not available)
*Note: you can include any fruit you like really…
Sprinkle a little liberally with dark rum, garnish with a sprig of fresh mint, and serve. (If you have time to the let the fruit marinate in the rum, it’ll enhance the flavor further.)
Enjoy!
A Garden Recipe Idea from HowToGardenAdvice.com
This was surprisingly rich and delicious. I’m experimenting with some raw (uncooked) dishes from some cookbooks I found at the library, so I really wasn’t sure what to expect. Ok… they really should be called “uncook” books, I guess! 
This recipe came from Ani Phyo’s book titled “Ani’s Raw Kitchen.” It was actually remarkably easy to make, is pretty dang healthy, for a desert (as there’s no processed food or sugar added). My husband was even impressed, commenting that it looks like one of those deserts you get at a fancy restaurant! Although, it’s so rich, he felt it really needed to be served with coffee.
For the Cookie/Bar:
* 1 cup almonds, chopped in food processor** (see note below)
* 1 and 1/2 cup pitted semi-soft pitted dates
(I used dried dates, as that’s all my grocery story had available)
* 1 tsp vanilla (or 1 vanilla bean, if you prefer)
* 1 tsp sea salt
* zest from 1 lemon
* 2 tbsp fresh lemon juice (approx 1 large lemon)
* 1 cup shredded dried coconut
(I like lemon… and had an extra 1/2 lemon, so added the juice & zest, in addition to above)
**Note: Soak the almonds for 12 hours in water. Drain and discard the water (do not use the water). Spread the nuts out on a cookie sheet to dry. (You should really soak all nuts & seeds before using, as they have an enzyme inhibitor that gets in the way of your body digesting the foods properly. Once dry to the touch, then chop for the recipe. (Waiting for all of this to happen is the most time consuming part of the recipe. Allow 1 day in advance for this prep)
In the food processor, chop the almonds into small pieces. Then add the other ingredients. (Note: she mixes them all together in a mixing bowl… but I didn’t feel like the extra step, so just did it all in the food processor.)
Place on a plate and pat into the shape that’s most pleasing for you. Cover with plastic wrap, and place in the fridge for several hours to chill. (It will slice easier when chilled.)
Top with chocolate sauce recipe & garnish with fresh mint:
Chocolate Sauce (Carob sauce, except that I couldn’t find any carob powder)
1/2 cup pitted dates
1 cup water, plus as needed
1/2 cup unsweetened cocoa powder (or carob)
1/2 cup extra virgin olive oil
Place dates, water and cocoa powder in blender. Blend until smooth. Add olive oil and more water (as needed) to make a thick syrup. (Note to self… I used the food processor instead of the blender. Bad idea – syrup tasted fine, but turned out lumpy.)
* This made way more chocolate sauce than I needed… so will use the rest this week, drizzled on top of fruit, or whatever else I can find. Don’t worry – it won’t have a chance to bad!
Drizzle on top of lemon coconut bars, garnish & serve!
A Garden Recipe Idea from HowToGardenAdvice.com
This was a huge hit… perfect for entertaining, as it is:
A. Tasty
B. Very easy to make
C. Makes a lovely presentation
- Riesling White Wine (I used 2 x 750 ml bottles)
- 2 cups peach schnapps
- 1 container frozen lemonade, thawed
- 4 nectarines, thinly sliced
- 1 cup green seedless grapes
- 1 cup red seedless grapes
The day before you want to serve the sangria, slice the nectarines and place them in a large pitcher (I used a sun tea pitcher). Add the wine, schnapps & lemonade. Mix & let sit in the fridge until ready to serve.
Halve the grapes & place them in ice cube trays, mixing the colors & filling each ice cube cup. Place them in the freezer, until you’re ready to serve.
Use the frozen grapes instead of ice cubes, and serve the sangria over them. (They won’t dilute your beverage, like ice does when it melts!) Be sure to add some of the marinated nectarine slices to each glass also.
viola! enjoy!
A Garden Recipe Idea from HowToGardenAdvice.com
Found this in a stack of Grandma’s recipe cards… what a nice find! It’s quick, healthy, easy to make, and tasty too!
3 tbsp olive oil
1 medium onion, chopped
1 medium sized zucchini, sliced 1/2″ thick
1 tsp dried oregano
2 tomatoes, chopped
1 lb white fish fillets (orange roughy, or whatever you have available. My husband’s a fisherman, so we used whiting that he’d caught).
salt & pepper to taste
a dash of dried oregano, a dash of dried parsley
finely shredded parmesan cheese
Note: I served this over brown rice. If you’re doing the same, start the rice first.
Heat the oil in a large skillet on med-low heat. Add onion and oregano and saute, stirring. Once the onions are starting to turn a little translucent, add the zucchini. Stir & saute until the zucchini and onions are the consistency you like.
Add the tomatoes. Then nestle the fish fillets in the vegetables. Sprinkle with salt & pepper (and a little extra oregano & dried parsley). Cover the skillet, and simmer until the fish is opaque & flakes easily with a fork.
Prepare the plate with a helping of rice (or pasta) & spoon the sauce over. Sprinkle with Parmesan & serve.
Alternative serving suggestion: Serve in bowls, with chunks of fresh bread on the side.
A Garden Recipe Idea from HowToGardenAdvice.com
This turned out just fabulous. Not only is it a pretty dish, but was delicious too! It was even tasty as a leftover. Although, be warned, it is a bit rich tasting. Very simple to make though.
- white fish fillets
(of any variety of fish with white meat. I had fresh caught whiting, thanks to hubby, so that’s what we used.)
- Olive oil
- finely ground, fresh grated parmesan or romano cheese. (a quick run in the food processor does a great job with the cheese for this recipe. Fresh is always better tasting. The preshredded won’t give you the same results.)
- paprika
- lemon pepper
Preheat oven to 400 degrees. Lightly coat the fish fillets in a little olive oil (both sides). Dredge the fillets in the cheese, so that both sides are coated. Place the fillet on a lightly oiled cookie sheet. Sprinkle with paprika and lemon pepper (to taste). Bake for approx 15 minutes. (Note: cooking time will vary, depending upon how thick the fillets are. The fish should be white and flakey when done.)
Serve with lemon slices, a nice garden salad, and fresh fruit from the garden.
A Garden Recipe Idea from HowToGardenAdvice.com
A hearty, flavorful and nutritious meal.
Quarter and slice potatoes into bite-sized slices (I usually do 2 medium potatoes per person, or a little more for leftover). Place in a pot of water, and boil until the potatoes are tender. Drain.
Dice one onion, and saute in a light coating of safflower oil. Cook until translucent.
Add cabbage, thinly sliced. Add just enough water to barely cover the bottom of the pan (I save the sauerkraut juice at the bottom of the jar and use it for added flavoring. Waste not, want not!). Cover the pan and let the cabbage steam. Stir, as needed. Once the cabbage is nearly tender, add the potatoes, and 1 tsp of caraway seeds. Stir, and serve.
Note: you can brown the potatoes separately, if you prefer. It does make a little nicer presentation, and adds a little extra texture to the dish.
Also: Try mixing in cooked, sliced German-style sausage or kielbasa.
A Garden Recipe Idea from HowToGardenAdvice.com
Pasta salad is one of my favorites for keeping in the fridge. Makes great quick lunches, side-dishes for supper, snacks, etc. And you can do just about whatever suits your fancy with them (see my entry on BLT pasta salad, just to prove that point!) Plus, it’s a handy way to introduce some fiber and raw vegetables into the meals.
I’ll describe what I used for this variation, but put your creative hat on & use what you and your family enjoy.
- 1 box pasta, fully cooked (I prefer whole wheat pasta)
- 1 cucumber, quartered and sliced into bite sized pieces
- 1 red pepper, diced
- 3 stalks celery, diced
- 1/2 cup fresh spinach, finely chopped
- 1 small red onion, finely diced
- 2 tbsp dried parsley (or 1/4 cup chopped fresh parsley)
- 1 cup diced cheddar (small dice)
- enough salad dressing to lightly moisten the mixture (I used Ceasar dressing)
Mix all ingredients, chill and serve.
Other suggestions: Parmesan cheese, olives, cherry tomatoes, artichokes, steamed asparagus, beans, red cabbage, broccoli, cauliflower, peas, snow peas, zucchini
A Garden Recipe Idea from HowToGardenAdvice.com
Who doesn’t like bean salad? Its just one of those dishes that makes you think of summer, picnics, and BBQ’s. I’m always intrigued by how many people you see buying it premade at the grocery store from the deli section, or in the prepackaged tubs in the “specialty” area … particularly, as it really is so simple and quick to make.
Ingredients:
1 jar (can) of green beans (not French cut though)
- 1 jar (can) of wax beans
- 1 jar (can) of red kidney beans (note: the darker the kidney bean, the more nutritious it is).
- 1 small onion
- 1/2 cup sugar (or the equivalent in substitute – I like to use Agave nectar. My husband likes sweet bean salad, so if you don’t like it as sweet, you may want to cut back on the sugar a bit.)
- 1 cup vinegar (I prefer apple vinegar)
Drain the beans. If using store-bought red kidney beans, I prefer to rinse them before use.
Peel & remove the ends of the onion. Halve the onion, and slice as thinly as you can.
Add the beans, onion, sugar, vinegar, and salt/pepper to taste, and mix thoroughly.
Set aside for at least an hour. Stir again & taste. Re-season as necessary (some prefer it sweeter). The flavor improves once the ingredients have a chance to sit.
Stir before serving to mix the juices up again.
Note: this is one you can make ahead & enjoy throughout the week.
Also, for 4 bean salad, add garbanzo beans. You may try mixing up different types of other beans as well (black beans, etc.)
Other subjects that might be of interest, see:
- How to Can Garden Vegetables
- How to Grow Beans
A Garden Recipe Idea from HowToGardenAdvice.com
This simple but oh so delicious recipe comes to us courtesy of cousin Mary Ann! Thanks so much for sharing! This recipe definitely gets added to the “comfort food” list.
1 large head cauliflower- rinsed and chopped-(discard the harder stems)
3 leeks- soaked to clean and then sliced
3-6 stalks celery- chopped
large can of chicken broth or veggie broth
Put all ingredients in crock pot and cook on high 6 hours or until cauliflower is softened. Season with a mixed italian seasoning and salt and pepper (but you can use whatever you like).
When the cauliflower is soft, add small container of low-fat ricotta cheese. Stir to incorporate. Using an immersible blender- blend together the ingredients to make a thick bisque-like soup.
Allow to heat through….serve.
Garnish with shredded cheddar, if you like. Enjoy!
A Garden Recipe Idea from HowToGardenAdvice.com
Remind you of your childhood? These are a perfect way to use up any extra pie crust that may be leftover from a baking project. Truth be told, if I’m baking something with pie crust, I always make extra just for these.
Pie crust (homemade or premade… either is fine)
Butter or Margarine (at room temperature, so spreadable)
Cinnamon
Sugar
1. Preheat the oven to 400 (F).
2. Roll the pie crust out to about an 1/8 thick.
3. Lightly coat the surface with the butter or margarine (you should be able to spread it with a butterknife or spatula, if the butter’s at room temperature).
4. Generously sprinkle the entire surface with sugar and cinnamon.
5. Starting at the furthest side from you, tightly roll the crust toward you, until the entire surface is rolled into a log.
6. Using a sharp knife, slice the log into 1/2″ thick slices.
7. Place the slices on a cookie sheet.
8. Bake for about 15 -20 minutes or until golden-brown.
9. Remove from pan and cool on rack. Enjoy!
Note: If you wanted to get a little fancier with them, you could brush them with lightly beaten egg-whites for a glaze, and sprinkle a little extra sugar on top (before baking).
