Make Your Mouth Water: 31 Amazing Garden Vegetable Recipes
By the height of summer I begin to have an abundance of garden vegetables lining my kitchen counters, and by autumn I’m veggied out – or am I? All too often I find myself falling into the rut of using the same garden recipes over and over… and over. So I set out to try and mix it up some, and maybe even extend the yumminess into the colder winter months. Since I recently discovered a ton of ways to use my abundant potato crop, I figured it was time to take it to a new level with the rest of the garden.
Read on for a medley of vegetable recipes that take you from the simple to the extreme concerning your taste buds!
21 Amazing Potato Recipes To Fire Your Grill Up For
- Garden Vegetable Pie
- Fried Green Tomatoes and Sriracha Ranch
- Creamy Garden Chowder
- Simple Garlic Green Beans
- Morning Veggie Scones
- Meat Sauce Zucchini Cups
- Roasted Vegetable Soup
- Garden Strudel
- Garden Vegetable Juice
- Roasted Cabbage Wedges
- Lemon Butter Asparagus
- Garlic Zucchini Tots
- No Carb Veggie Lasagna
- Southern Baked Yellow Squash
- Spiralized Greek Salad
- Stir-Fried Carrot Noodles
- Southwestern Spaghetti Squash
- Bacon Chicken Ranch Squash
- Cheesy Garlic Parmesan Spaghetti (Squash)
- Spicy Cauliflower Quesadillas
- Honey-Garlic Cauliflower
- Cauliflower Fried Rice
- Parmesan Tomatoes
- Creamy Cucumber and Tomato Salad
- Tuna Melt Tomatoes
- Best Autumn Beet Salad EVER
- Sweet Sriracha Carrots
- Chicken Cabbage Saute
- Roasted Carrot and Beets
- Sugar Snaps and Mushroom Saute
- Beet Brownies
- 1 (9-inch) prebaked deep dish pie shell
- 3 tomatoes, peeled and sliced (Roma work best)
- 1 small zucchini, sliced into rings
- 1 small yellow squash, sliced into rings
- 1/2 cup sliced sweet or red onion
- 10 fresh basil leaves, chopped
- 1 cup grated mozzarella
- 1 cup grated cheddar
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 Tbsp fresh grated Parmesan Cheese
- Salt and pepper
- Preheat oven to 350 degrees F.
- Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don’t want wet (juicy) tomatoes or your pie will turn out soggy).
- Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel.
- Layer the tomato slices, zucchini, squash, and onion on the bottom of the pie shell. Sprinkle basil on top. Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top. Bake for about 30 minutes or until lightly browned. Allow to cool for at least 10 minutes.
- To serve, cut into slices and serve warm.
- 6 green tomatoes, sliced about 1/2 inch thick
- 3/4 cup Honeyville Blanched Almond Flour (If you only have almond meal, I would buzz in food processor to make it finer)
- 2 tsp. Old Bay Lemon and Herb Seasoning (or any spicy seasoning mix; use more or less to taste)
- 2 eggs, beaten well
- 1/2 cup Ranch Dressing (I confess I love the Ranch mix in a package that you mix with buttermilk)
- 1-2 tsp. Sriracha Rooster Sauce (start with 1 tsp. and taste to see if you want it more spicy)
- Preheat oven or toaster oven to 350F/180C. Spray a baking sheet with non-stick spray.
- Cut the tomatoes into slices about 1/2 inch thick. (We used the flat inner pieces and discarded the ends of the tomatoes with rounded edges.) Beat the eggs in a small bowl. In another bowl, mix the almond flour and Old Bay Seasoning. Remove and save half of the almond flour mixture, so you can work with two batches.
- One at a time, dip both sides of each tomato slice into the egg and then into the almond flour mixture, using the fork or your fingers to press the almond mixture on to the tomato slice so it sticks. Place each tomato on the baking sheet after it’s coated with the almond flour mixture. (Don’t worry if they aren’t completely perfect; just work on getting each one coated with almond flour as much as you can.)
- Bake tomatoes 35-40 minutes, turning carefully once. While the tomatoes bake, mix together the ranch dressing and Sriracha sauce to make the dipping sauce. The baked tomatoes are done when the almond mixture is lightly browned on each side and tomatoes are cooked through. Serve hot.
I saved some of these to see how they would hold up to a night in the refrigerator. I reheated them about 15 minutes in a preheated toaster oven set on 450F/230C. Although they were best freshly made, I thought the reheated ones were surprisingly good.
- 2 Medium Zucchinis
- 1 Medium Onion, Chopped
- 2 T Fresh Parsley, Minced
- 1 tsp Dried Basil
- 1/3 c Butter
- 1/3 c Flour
- 1 tsp Salt
- 1/4 tsp Pepper
- 3 c Vegetable Broth
- 1 tsp lemon juice
- 2-3 Tomatoes, Diced
- 1 12oz can Evaporated Milk
- 1 can Corn
- 1/3 c Parmesan Cheese, grated
- 2 c Cheddar Cheese
- 1/2 lb cooked diced Chicken (optional, I originally added this thinking the soup would need more substance but I was wrong. It holds it’s own without meat)
- Over medium heat saute the onion, zucchini, parsley, and basil in butter until vegetables are tender.
- Stir in flour, salt and pepper. Gradually stir in vegetable broth. Add lemon juice; mix well. Bring to a boil; cook and stir for two minutes.
- Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for five minutes or until corn is tender.
- Just before serving, stir in cheese just until melted. Serve.
- 1 Lb Fresh Cut Green Beans
- 3 Tbsp Butter
- 3 Tsp Minced Garlic
- 1 Tsp Garlic Salt
- 1/2 Tsp Garlic Powder
- On Med. Low heat,melt butter in frying pan.
- Once Melted, add minced garlic and fresh cut green beans.
- Sprinkle with garlic salt and garlic powder.
- Continue cooking on Med. Low for about 20 mins or until slightly wilted.
Vegetables aren’t just for your afternoon meals; use your favorite colorful peppers, onions, ‘sun-dried’ tomatoes, spinach, or anything else you can think of that might pair well together, and follow this garden vegetable scone recipe that serves as a perfect side to morning eggs and bacon, lunchtime salads, or dinnertime soups.
- 1 tablespoon olive oil
- ¼ cup diced sweet onions
- ⅓ cup diced bell peppers (I used half red and half yellow)
- 1 cup fresh spinach
- 3 cups all purpose flour, plus more for flouring the surface
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon nutmeg
- ½ cup COLD unsalted butter
- 3 ounces cold cream cheese (about ⅓ of an 8 ounce brick), cut into small ¼- 1/2″ cubes
- ¾ cup milk (you may need a little more to reach desired consistency)
- 1 egg, lightly beaten
- Preheat the oven to 400. Line a baking sheet with parchment paper or spray lightly with non-stick cooking spray.
- In a medium skillet heat the oil. Add the onions and bell peppers and cook over medium high for 3-4 minutes until the onions are translucent and the peppers are soft. Add the spinach to the skillet and cook it until it is wilted, another 3-4 minutes. Set the skillet aside.
- In a large bowl whisk together the flour, baking powder, salt, pepper, and nutmeg.
- Using a box grater, grate in the cold butter and then work it into the flour mixture with your fingers until coarse pea-sized crumbs form. Work in the cream cheese and cooked vegetables the same way.
- The spinach will require a little extra attention– I like to separate the cooked leaves so that it is evenly distributed throughout the dough.
- Pour in ½ cup of the milk and work it into the flour mixture. Add the remaining ¼ cup milk as needed — you don’t want the dough to be wet, but you want to be able to knead it easily. Knead it about 3 times (overworking the dough can make it tough but you want everything to be incorporated) and then form a big ball.
- Scatter flour lightly across a clean work surface and place the dough on the flour. Pat and press it into a disc that’s about ¾” thick. Cut the disc into 8 wedges.
- Brush the top of each scone with the lightly beaten egg and place the scones on the prepared baking sheet at least an inch apart.
- Bake for about 20 minutes.
- Serve warm or at room temperature. They will keep stored tightly, for several days.
- 2 large zucchini or yellow squash, about 12 inches long
- 2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
- 1/2 cup finely chopped onion
- 1 green pepper, finely chopped
- 2 T finely minced fresh garlic
- 1 lb. ground beef (10% fat or less)
- 12 oz. ground turkey (10% fat or less)
- (use any combination of ground meat you’d like, but use low-fat ground meat for the South Beach Diet.)
- 1-2 tsp. Spike seasoning (optional but recommended)
- 2 C flavorful tomato-basil pasta sauce
- 2 cups low-fat mozzarella or other mild white cheese (I used low-fat blend of six cheeses called Italian blend.)
- Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and saute about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a bowl.
- Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season with Spike seasoning, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.
- While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.
- Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn’t need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.
- Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.
- 3 Quarters of a bag of carrots
- 5 Medium / large potatoes
- 3 Large leeks
- 1 Large broccoli floret
- 10 large garlic gloves – pealed
- 2 Large shallots
- 3 Tbls Thyme leaves
- 3 Tbls Rosemary
- 2 Containers of vegetable broth (low sodium) or water
- Olive oil or refined Coconut oil for roasting
- Set oven to heat, 475F
- Baking Dish 1:
- Dice into small chunks two potatoes, season with oil, salt & rosemary. Roast for 20-25 minutes. This will be used for the garnish.
- Set aside dish 1 once cooked & keep warm till soup is ready to garnish with small roast potatoes.
- Baking Dish 2:
- Chop & combine remaining vegetables (excluding shallots) into a roasting pan. Season with oil, turmeric, salt & pepper toss to cover all. Bake for 40 minutes, turning at 20 minutes.
* Note, this may take quicker or longer pending your oven.
- While veggies bake, combine chopped shallots, thyme, rosemary, salt, pepper & turmeric, mix together. A few minutes prior to vegetables being baked, combine above shallot mix in your soup pot, and sauté the shallot mix in oil for a few minutes till golden.
- Add roast vegetables into the soup pot with shallot mix, add vegetable broth or water to immerse vegetables by an inch. Bring to a boil then simmer for 30 minutes, stirring occasionally and adding more water & seasoning to taste if needed. Blend soup with a hand held blender I use this one if not, you will need to do this in a blender prior, just be careful with hot vegetables.Garnish finished bowl with diced roast potatoes, thyme, salt & pepper.
- Delicious rustic english country chic in a bowl…
- Will keep in airtight container in the fridge for 2-3 days. Tip, when re-heating, add extra water or vegetable broth till desired consistancy is reached.
- 2 zucchini
- 1 large eggplant
- 1 large red pepper
- 1 small onion
- 3 garlic cloves
- half a bag of frozen artichoke hearts
- phyllo dough
- olive oil
- romano cheese
- fresh mozzarella
- grated fontina
- asiago cheese
- black pepper
- grated cheese
- Roast your vegetables ahead of time.
- Dice the veggies, drizzle with olive oil, S&P and roast at 425F until tender and golden.
- The most important thing I can say about using phyllo is to keep it covered with a damp cloth as you go layering it. Use 6 sheets, sprayed olive oil over each sheet with my olive oil mister as well as a sprinkling of grated romano cheese on each layer.
- When you reach the 6th sheet spread your vegetables all over leaving about a 2″ border all the way around. Scatter your favorite cheese combination on top of the veggies, I used fresh mozzarella, grated fontina, asiago and romano.
- Fold up the border ends over the vegetables then carefully roll up starting up on the longer side until it becomes into a log.
- I sprayed olive oil on top of the log along with grated cheese and black pepper and baked it for around 20 minutes at 400F until golden.
- Let it cool down a little before you slice into it. This was so good I can’t wait to make it again! You can really choose any veggies you like as well as cheese. I served a little dipping sauce made of leftover marinara and roasted red peppers that I swirled in my food processor!
- 24 pounds tomatoes
- 1 pound carrots, scrubbed and diced
- 1 head celery, scrubbed and diced
- 1 cup diced onions
- 1 large bunch parsley, washed (This can be found bundled at the store if it is not in your garden. If you grow it, firmly pack a measuring cup with washed parsley still on its stems.)
- 1 Tablespoon Kosher or sea salt, optional
Bottled lemon juice (use the best stuff you can afford here.)
- Wash the tomatoes and slice a shallow wedge out of the top, stem-end of the tomato to remove the core. If they are small or average size tomatoes, cut into quarters. If they are large, cut into eighths. Add a couple cups of the chopped tomatoes at a time to a large, non-reactive (glass, enamel, and stainless steel are all good choices) stockpot over medium-low heat. Lightly break it up with a large spoon or potato masher. Continue adding tomatoes and breaking them up after each addition until all the tomatoes are in the pot. Add the carrots, celery, onion and parsley to the pot and stir to combine. Raise heat to medium high and bring to a boil, stirring frequently to prevent scorching and sticking. Lower heat and simmer for about 35 minutes, or until carrots and celery are mostly tender.
- Position a strainer over a large bowl or another large, non-reactive stockpot. Ladle the vegetables and their juice into the strainer. Once everything has been strained, return the liquid you’ve collected to the (rinsed) stockpot. Juice the remaining vegetables (or process until smooth in a food processor or food mill.) Strain over the stockpot to remove seeds and peels. If using salt, stir it in now.
- Heat juice to 190°F. DO NOT ALLOW TO BOIL! If you don’t have a thermometer,190°F looks like a great deal of steam coming from the surface of the juice with no bubbles breaking the surface. Hold at this temperature for 5 minutes.
- Add 1 Tablespoon of bottled lemon juice to each sterile* pint jar and 2 Tablespoons of bottled lemon juice to each sterile* quart jar you will fill. Ladle the hot juice into the jars leaving 1/4? of headspace. Wipe the rims of the jars and add the lids, then tighten the rings just until resistence is met.
- Fill your canner about halfway full of tepid water. Arrange the jars around the base of the canner and add water, if needed, to cover the jars by 2 inches. Cover and bring to a full, rolling boil. Start timing at that point. Process quarts for 40 minutes and pints for 35 minutes. Carefully transfer finished jars to a cooling rack or a towel on the countertop. Allow to cool overnight without disturbing the jars.
- If the jars have sealed, the center of the lids will be tight when pressed gently. If the seal has failed, it will pop down and then back up when pressed. Any jars with failed seals should be stored in the fridge until used. The rest of the jars can be stored in a cool place such as a cupboard or basement for up to a year.
- olive oil
- onion-dijon sauce
- optional garlic-infused olive oil
Roasting cabbage wedges is crazy easy. There are some tricks I’ve learned, though:
- It’s easiest to deal with them if you leave the core intact on the wedges and let people cut it out when they’re eating it. Most other recipes will tell you to core them – don’t do it! The leaves stay together much better with the core, making it a breeze to turn when roasting.
- Don’t try to make the wedges too small. Cut a medium head in half and then cut each half into quarters (or use just one half, depending on how many you’re serving). It’s easy to cut the cooked wedges in half at the table if needed, but the bigger wedges hold together better and cook more evenly.
- They are perfectly good with regular olive oil, salt and pepper, but if you have a bottle of garlic-infused olive oil (I like Trader Joe’s – it’s only $3.99) it takes it to a whole other, wonderful level. Garlic olive oil has quickly become a staple in our house.
And there aren’t many side dishes that take abut 3 minutes to prep before roasting for about 20 minutes. Spend another couple minutes while they’re roasting making the onion-dijon sauce and you’ve just upped the yum factor – and the presentation factor, too.
- 1 pound fresh asparagus, washed with the ends cut off
- 2 tablespoons unsalted butter, melted
- 1/4 cup freshly squeezed lemon juice
- salt and pepper to taste
- Mix together the melted butter and lemon juice. Pour into a large ziplock bag and add in the asparagus. Make sure all of the asparagus is coated in the butter mixture.
- Place in the fridge for about 30 minutes before grilling.
When ready to grill, heat grill to medium high (about 400-450 degrees F) and brush with canola oil.
- Add the asparagus directly to the grill and grill for 7-10 minutes, flipping once.
- When fully cooked, remove from the grill and season with salt and pepper to taste.
- Serve hot.
- 1 cup zucchini, grated and drained well
- 1 egg
- 1/3 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated fine
- 1 clove garlic, grated fine
- 2 Tablespoons fresh chives, chopped
- 1 Tablespoon fresh parsley, chopped
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
- pinch of salt and pepper
- Preheat oven to 400˚F. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside.
- Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture. Grate the garlic using the small holes on the box grater.
- In a medium bowl, combine all of the ingredients and mix well.
- Shape a tablespoon of the mixture into your hands, pat into small balls, and place on the baking sheet.
- Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Recipe makes about 16 bites.
For the basil marinara
- 1 (28 oz) can of crushed tomatoes or tomato sauce
- 3 garlic cloves – chopped
- 1/4 cup fresh basil – chopped
- 1 tsp sugar
- 10 cherry tomatoes (quartered) – optional
- Olive oil
- S&P to taste
For the garden vegetable lasagna
- 5-6 large zucchinis – sliced the long way into faux lasagna noodles
- 1 eggplant – sliced
- 5 huge mushrooms (or equivalent) – sliced
- 10 cherry tomatoes – cut into quarters
- 1-2 cups fresh spinach
- 2 cups grated mozzarella (or cheddar mozzarella blend or other mix)
- 1 large ball fresh mozzarella
- Olive oil
- Italian dressing for grilling (optional)
- Parsley or basil – chopped as garnish
For the basil marinara
- Heat 1 TBS olive oil in a stock or soup pot. Add the garlic & heat for less than a minute. Do not be alarmed! I like huge chunks of garlic. You can cut yours up more, if you like, just don’t burn it! Also – those brown bits in there are remnants of the sauteed mushrooms. Just soze you know.
- Add the canned tomatoes (they sputter in the oil so do not get burned). Add the basil, cherry tomatoes & the sugar. Simmer 15 minutes or more. Add S&P to taste. Set aside or allow to simmer on low as you prepare the lasagna components.
For the garden vegetable lasagna
- I lightly coated the eggplant with a cheap, Italian dressing & grilled them. I grilled the zucchini naked. You can do this or opt to slice those guys up & toss them with a little salt in a colander in the sink & let them drain a while. Either way, set the eggplant & zucchini up & then set aside.
- In a frying pan, heat 1-2 TBS olive oil (less if you can get away with it) & saute the mushrooms until they begin to brown. Set aside.
- Get a casserole or other dish appropriate for your lasagna & cover the bottom with a thin layer of the basil marinara. My pan is about 3 inches deep & maybe 6″x9″.
- Then – basically layer all the ingredients (except the fresh mozzarella & the cherry tomatoes) in any order that suits you – as long as the final two layers are sauce & then grated cheese.
- Then – top with the cherry tomatoes.
- Bake at 350 for about 20 minutes. Take the dish out & top it with sliced fresh mozzarella.
- Bake it for about another ten minutes or until it looks like this.
- Let it rest a good 10-20 minutes before cutting into it so you have some hope of it holding its shape.
- 3 pounds yellow summer squash, cut into 1-inch cubes
- 1/2 cup dry bread crumbs
- 1/2 cup chopped onion
- 2 eggs
- 1/4 cup butter, melted
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup butter, melted
- 1/4 cup dry bread crumbs
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
- Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
- 2 large cucumbers, spiralized
- 4 oz. of feta cheese, crumbled
- 1/2 cup cherry tomatoes, halved
- 4 pepperoncini peppers, sliced
- 1/2 cup kalamata olives
- juice of 1 lemon
- 3 tbsp. extra virgin olive oil
- 1/4 tsp. garlic powder
- 1/4 tsp. Greek or Italian seasoning
- Spiralize your cucumbers and then lay them flat on a paper towel. Sprinkle with salt and let the moisture come out. After 10 minutes, pat them dry.
- In a medium sized bowl add cucumbers, tomatoes, olives, feta, and peppers. Toss to distribute.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, and greek seasonings. Whisk until it begins to thicken, about 30 seconds. Drizzle over salad and then sprinkle with black pepper.
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoons vegetable oil, plus 2 tablespoons
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon sugar or honey
- 1 1/2 tablespoons soy sauce, plus 1 tablespoon
- 1/2 teaspoon crushed red pepper flakes
- 5 slices ginger
- 6 medium carrots, julienned or spiralized into long “noodles”
- 2 scallions, cut into 2-inch lengths
- 2 large handfuls of baby spinach
- In a bowl, combine the chicken with 2 teaspoons oil, sesame oil, cornstarch, sugar or honey, 1½ tablespoons soy sauce, and crushed red pepper flakes. Set aside to marinate for 30 minutes.
- Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the ginger, and fry for 1-2 minutes, until fragrant and slightly crisp. Add the chicken all in 1 layer, and allow to sear on one side for 1 minute.
- Once seared, stir-fry the chicken for a few seconds, and then add the carrot noodles. Stir-fry for another 1-2 minutes, and add an additional tablespoon of soy sauce, along with the scallions. Stir-fry for 1 minute, and then add the baby spinach.
- Stir in the spinach until it’s just wilted (it should only take a few seconds). Serve, and top with more chopped scallions if desired!
- 1 medium spaghetti squash
- 1 Tablespoon olive oil
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, minced (leave seeds in for more heat)
- 1 red bell pepper, chopped
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon oregano
- 1/2 Tablespoon chili powder
- Kosher salt and freshly cracked black pepper
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 cup freshly torn cilantro, plus more for garnish
- Juice of 1 lime
- 1 cup grated cheddar cheese
- Preheat oven to 375 degrees F.
- Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”
- In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.
- Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.
- Sprinkle with remaining cilantro and serve warm.
- 1 very large spaghetti squash/ two smaller ones/ 800 grams cooked spaghetti squash
- 2 large chicken breasts/ 12 ounces cooked chicken *About 16 ounces of raw chicken will bake down to 12 ounces cooked
- 4 slices turkey bacon
- 1 packet Ranch seasoning mix
- 4 ounces fat free cream cheese
- 2 ounces reduced fat cheddar cheese
- salt to taste
- Preheat oven to 350 degrees F.
- Using a small knife, gently and carefully pierce your spaghetti squash in 5-7 places spaced evenly around it. Place entire spaghetti squash in the microwave, and microwave for 5-7 minutes. This makes it easier to slice in half.
- Remove from Microwave, and cut in half the long ways, from the stem to the bottom of the squash.
- Remove seeds and stringy parts using a spoon.
- Spray a baking sheet with cooking spray and place cut side down.
- Season your chicken breast with 2 teaspoons of the seasoning mix, and place on the same baking tray.
- Bake for 30 minutes. *Squash make take more or less time depending on the size of it – check to see if it’s ready by using a fork to shred it, as shown in the photo. It should be soft enough to shred easily, but not mushy.
- While the squash is cooking, heat a pan to medium, spray with cooking spray, and cook your bacon for 3 minutes per side, or until crispy. Dice or crumble into small bits.
- In a large bowl, combine remaining ranch seasoning with your cream cheese.
- Shred your squash using a fork, and place 800 grams into the same bowl with the cream cheese. Add 1/2 of your reduced fat cheddar cheese and mix well. Season with salt and pepper to taste.
- Dice your chicken, and add 12 ounces to your squash mixture.
- In a baking dish or your spaghetti squash skins, add the squash mixture, and top with crumbled bacon and remaining cheddar cheese.
- Bake for 10-15 minutes, or until cheese is melted.
- Remove from oven and serve Chicken Bacon Ranch Spaghetti Ranch!
- 1 medium spaghetti squash
- 2.5 TBSP minced garlic
- 1 tsp olive or avocado oil
- 5 oz fresh spinach, chopped
- 1/2 cup cream
- 1 TBSP cream cheese (optional but deeeelish!)
- 1/2 cup freshly grated parmesan cheese, extra for topping
- salt and pepper to taste
- grated or sliced mozzarella for topping, to taste
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
- Next grab a lipped baking sheet or a rimmed baking dish.
- Rub the cut side of the squash with a teeny bit of olive oil.
- Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner.
- While the squash roasts, start on the sauce.
In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
- Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
- Season with salt and pepper to taste and remove from heat.
- Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
- Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
- Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
- For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.
- Dig in!
- 1 pound smoked sausage, cut into bite-sized pieces
- 1 tablespoon extra-virgin olive oil
- 1 sweet onion, chopped
- 4 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 pinch crushed red pepper flakes
- 1 bay leaf
- 4 garlic cloves, minced
- 2 cups dried lentils
- 1 28-ounce can crushed tomatoes
- 6 cups reduced-sodium chicken stock or broth
- 1 cup freshly grated parmagiano-reggiano (parmesan)
- juice of 1/4 lemon (or to taste)
- Heat a large dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until nicely browned. Remove sausage with a slotted spoon and set aside.
- Reduce heat to medium and add the olive oil, onions, celery and carrots to drippings in pan. Cook, stirring occasionally, until onions are soft, about five minutes. Sprinkle in basil, oregano and red pepper flakes, cook one minute. Add garlic, cook one more minute.
- Add lentils, crushed tomatoes, chicken stock and bay leaf, stirring well to combine. Bring to a boil then reduce heat and simmer until lentils are soft, at least another hour.
- When lentils are soft and soup is ready to be served, season to taste with salt and pepper. Stir in parmesan and reserved sausage along with a squeeze of the lemon to brighten up the flavor (to taste). Serve with extra grated parmesan on the side along with a crusty bread.
Artisan boneless chicken bites have had a recent popularity surge, and if you are vegetarian, or simply too cheap for meat at the market (like me), you are seriously missing out on some flavor. Unless you get smart and use this recipe to make your own crispy take on these popular dishes.
- 1 c. all-purpose flour
- 2 c. panko breadcrumbs
- 3 large eggs, beaten
- 1 head cauliflower, chopped into bite-size florets
- 1/3 c. honey
- 1/3 c. soy sauce
- 2 garlic cloves, minced
- Juice of 1 lime
- 1 tbsp. sriracha
- 1/4 c. water
- 2 tsp. corn starch
- 1/4 c. Sliced scallions
- Preheat oven to 400 degrees F.
- In a large bowl, combine flour and cauliflower, toss until fully coated. Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper. Bake until golden and crispy, 20 to 25 minutes.
- Meanwhile, make sauce. In a small bowl, whisk together cornstarch and water, until the cornstarch dissolves completely. Set aside. Combine soy sauce, honey, garlic, lime juice and Sriracha in a small saucepan over medium heat. When the mixture reaches a boil, reduce heat and add the cornstarch mixture. Bring to simmer again and cook until sauce thickens, about 2 minutes.
- Toss cooked cauliflower in sauce until evenly coated. Return the cauliflower to baking sheet and broil for 2 minutes.
- Garnish with scallions.
That’s right, another recipe – because this is such an AWESOME vegetable. Fried rice is also awesome, and seriously isn’t that good for you despite sounding like it is. Cauliflower rice is quicker to make than traditional rice, tastes identical, and is a guilt-free, low-carb way to enjoy your favorite Asian ‘take-out’.
- 1 medium head cauliflower
- 1 tablespoon olive oil or butter, optional
- Salt, optional
- 1/2 pound (8 slices) thick-sliced bacon, optional
- 2 large eggs
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 2 medium carrots, diced (about 1 cup)
- 1 cup corn, fresh or frozen
- 1/2 cup peas, fresh or frozen
- 4 green onions, thinly sliced
- 1/4 cup cashews, almonds, or other nut
- 2 to 3 tablespoons soy sauce (or if gluten-free, 1 to 2 tablespoons tamari)
- Cook the bacon in a 12-inch skillet over medium heat until crispy. Transfer to a plate lined with a paper towel to drain. Once cooled, roughly chop into pieces. Drain off all but a teaspoon of bacon grease (or use 1 teaspoon vegetable oil), reserving the grease.
- Place the pan back over medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and roughly chop into pieces.
- Wipe the skillet clean and warm 1 tablespoon of bacon grease or vegetable oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until crisp-tender, 2 minutes. Stir the corn, peas, and cauliflower “rice” into the pan, mixing the ingredients thoroughly.
- Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the bacon, eggs, green onions, cashews, and 2 tablespoons soy sauce. Taste and add more soy sauce to taste. Serve immediately.
Leftovers will keep refrigerated for about a week.
For Cauliflower Rice or Couscous
- Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets.
- Transfer the cauliflower to a food processor: Transfer the cauliflower to a food processor. Don’t fill the food processor more than 3/4 full; if necessary, process in two batches.
- Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
- Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.
- Serving raw cauliflower couscous: Cauliflower couscous can be used raw, tossed like grains into a salad or in a cold side dish.
- Cooking cauliflower couscous: Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of olive oil or butter in a large skillet over medium heat. Stir in the couscous and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like. Use or serve immediately, or refrigerate the couscous for up to a week.
Freezing raw cauliflower couscous: The couscous can also be sealed in airtight containers or bags and frozen for up to three months. Thaw on the counter for a few minutes before using or cooking.
In my book, the simplest recipes are the best recipes, and it doesn’t get simpler than these sliced and roasted tomatoes. Drizzle with olive oil, sprinkle with salt and pepper to taste, and top with parmesan (or other favorite cheeses) for a fool-proof summer burst of freshness.
- Parmesan cheese
- Olive oil
- Salt and black pepper
- Choose smaller tomatoes, slice them into halves, lightly coat the tomatoes with some olive oil and sprinkle a wee bit of salt and pepper.
- Top with Parmesan cheese and roast them in the oven. Tomatoes are naturally loaded with umami flavors and the addition of Parmesan cheese basically elevate the fresh taste.
This is the recipe that will make you take your go-to tomato and cucumber salad recipe to the trash and replace it with this one: because… mmmmmmmmmm. Fresh veggies and garlic really shine in this easy to make, toss and serve recipe – one you will definitely make again and again.
- 3 medium tomatoes, cut into 1″ pieces
- 2 medium cucumbers, cut in half and sliced
- 1/2 medium onion, thinly sliced
- 1 large garlic clove, pressed (2 cloves if you love garlic!)
- 3 Tbsp mayo
- 2 Tbsp sour cream
- 1/8 tsp pepper
- Salt to taste
- Cut 3 tomatoes into 1″ pieces, cut 2 cucumbers in half and slice and thinly slice ½ of the onion. Combine all of the prepared vegetables in a medium bowl.
- In a small bowl, combine 3 Tbsp of mayo, 2 Tbsp of sour cream, 1 pressed garlic clove and pepper. Mix well.
- Mix the dressing into the vegetables. Add salt to taste just before serving.
Once you begin to realize that tomatoes don’t have to be sliced or diced in order to be part of a recipe, recipe creations seriously begin to open. Take these stuffed tuna mets for instance. Low carb, high protein, and best of all – easy to make- alternative to tuna sandwiches or bakes.
- 4 tomatoes, medium sized
- 6 ounce tuna, drained
- 2 ½ tbsp mayonnaise
- 1 tbsp minced celery
- ½ tsp parsley
- ½ tbsp mustard, organic stone ground
- 2 tsp lemon juice
- 2 tsp golden flax meal *optional
- ¼ tsp sea salt
- ⅛ tsp black pepper
- 2 slices cheddar cheese
- Preheat oven to 400 F, and line or grease a baking sheet.
- Cut tomatoes in half and use the bottom half of tomatoes.
- Using a knife slice around the inner edges of tomato halves and with a spoon, scoop out the center of tomatoes. Be sure to dump out all seeds, pulp and juices. Turn tomato halves over on a plate to drain.
- In a medium bowl combine all the remaining ingredients except for the cheese slices. Mix together and break up tuna into flakes. Mix until combined.
- Turn the tomato halves over and fill each hollowed out tomato with tuna salad mixture.
- Cut the 2 cheese slices in half and top each tomato with cheese.
- Bake for 15 minutes. Remove from oven, cool and serve.
Caramelized butternut squash, roasted beets, and brussel sprouts round out this amazing (and colorful!) salad served over a bed of black rice and topped with a citrus vinaigrette. Add in a salty goat or feta cheese, and you have the Autumn side dish of the year that pairs well with almost everything!
- 1 medium butternut squash
- 1 lb brussels sprouts
- the zest from 1 orange
- 3 tbsp olive oil
- 4 tbsp blood orange olive oil
- 2 tsp lemon juice
- 2 tsp sea salt + more to taste
- 2 large red beets
- 3 sprigs basil
- edible flowers for garnish optional
- 2.5 oz honey goat cheese optional
- 1.5 c black rice
- 2.5 c water
- 1 bay leaf
- 2 strips orange peel
- a pinch of sea salt
- Preheat your oven to 400”F with a large cast iron skillet on the bottom rack.
- Rinse and scrub the beets well and wrap them loosely in aluminum foil, making sure to leave a little opening for the steam to escape. Place them in the preheated oven for 45 mins to 1 hour until softened.
- When cool enough to handle peel the skin off of the beets and cut them into small squares. Set aside until ready to use.
- Peel the butternut squash and discard the seeds. Cut in into 1 inch cubes and transfer it to a large baking sheet. Drizzle with a lug of olive oil and a pinch of sea salt. Spread them on the baking sheets preferably without touching each other. Roast them in the preheated oven for about 35 to 45 minutes until soft and starts to caramelize around the edges.
- Meanwhile rinse and dry the brussels sprouts and trim the ends. Half them lengthwise and transfer to a bowl. Drizzle with a lug of olive oil and a good pinch of sea salt. Toss to coat and carefully transfer them to the preheated cast iron skillet you have in the oven. Do your best to have them cut side down for a nice golden brown sear. After about 15 minutes in the oven give them a gentle toss so they brown all over. Cook another 10 minutes or so until done to your liking.
- Meanwhile make the rice: combine the black rice, water, orange peel, sea salt and bay leaf in a pot. Bring to a simmer and cover with a tight lid. Cook for 30 minutes until all water has been absorbed. Remove from heat and allow it to sit covered for 10 minutes.
- Transfer the cooked rice to a mixing bowl and discard the bay and orange peel. Drizzle with a lug of the blood orange olive oil and fluff with a fork.
- Transfer the rice to a serving tray and top with the roasted butternut squash cubes, roasted red beets and brussels sprouts.
- In a small jar combine 3 tbsp of blood orange olive oil and the lemon juice and a pinch of sea salt. Shake to combine, taste and adjust seasonings until you are happy.
- Drizzle the blood orange vinaigrette all over the top of the butternut squash, beets and Brussels sprouts autumn salad. Garnish with the fresh basil and edible flowers and serve warm with creamy goat cheese on top.
You may seriously end up eating these for dessert. Honey and sriracha (I mean really, who doesn’t LOVE the versatility of this spicy sauce???), are married and mixed with sliced carrots, and then roasted until tender. Can anyone say, MORE PLEASE?!
- 2 pounds carrots, cleaned and slices 1/4+ inch thick
- 1 tablespoon honey
- 1 tablespoon sriracha (or other chili sauce)
- salt and pepper to taste
- 1 tablespoon oil
- Toss the carrots in the mixture of the honey, sriracha, salt & pepper and oil, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender, about 15-20 minutes, turning once in the middle.
(Tip: Don’t pour any excess honey and sriracha onto the baking sheet as it will just burn; save it and toss the roasted carrots in it again before serving.)
When most people think cabbage, they think coleslaw, or sauerkraut, but don’t underestimate these cool weather vegetables. Cabbage is not only incredibly good for you, it can lend an amazing amount of both flavor and varied textures to your meal depending on how you cook with it. This recipe is simple, quick, and calls for only a few extra ingredients (fresh tomatoes and carrots) to bring a little more color and flavor to the entire dish.
- 3 tbsp olive oil
- 1/2 lb boneless chicken thighs, cut into small pieces
- 1 small cabbage
- 2 medium carrots (shredded)
- 1 tbsp paprika
- 2 tomatoes
- 3 bay leaves
- 1 cup chicken stock
- salt, pepper
- chopped fresh parsley to garnish
- Warm up a large saute pan on medium-high heat. Add olive oil and chicken. Fry for 5-7 minutes or until browned.
- Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
- Add cabbage and paprika to the chicken. Stir, and saute for another five to ten minutes.
- Puree the tomato in a small food chopper or food processor.
- Add tomato, chicken stock, carrots and bay leaves. Season with some salt and pepper. Stir everything together. Reduce heat to low, and cover with a tight lid.
- Cook stirring occasionally for about 45 minutes, until there is no liquid remaining.
- Garnish with fresh parsley.
This is seriously such a pretty dish, that’s exactly what prompted me to try it in the first place. Both vegetables camelize through the roasting process, so the dish is both a savory and sweet burst of flavor that pairs well as a side or even on it’s own for snacking.
- Beets, peeled and cut into 1/2 inch cubes
- Carrots, peeled and cut into 1/2 inch slices (on the diagonal)
- Olive oil, to coat
- Kosher salt
- Fresh thyme (to taste), chopped
- Preheat the oven to 400 degrees.
- Place the beets and carrots on a single layer on two separate sheet trays. Drizzle with enough olive oil to coat all of the vegetables. Sprinkle generously with salt and a sprinkle of fresh thyme. Place in the oven.
- Check the vegetables for doneness often. The exact amount of time will vary depending on your oven and the size of your cuts, but the carrots will cook faster than the beets. My carrots took around 30 minutes and the beets took around 60. They will be lightly caramelized and tender when finished.
- Eat hot out of the oven or at room temperature.
I love mushrooms. And I love snap peas, so this recipe made a ton of sense to me since it combines two of my all time fresh produce favorites. What’s really great about this recipe is that you can get seriously creative with it as well. Add in some red pepper flake, sesame seeds, a mix of your favorite seasonings… the sky’s the limit!
- 2 tablespoons vegetable oil
10 ounce cremini mushrooms, trimmed and sliced
- 10 ounce sugar snap peas, trimmed (about 3 cups)
- 3 large scallions, white and light green parts, cut into 2-inch pieces (about 1 1/2 cups)
- 4 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- Crushed red pepper for garnish, optional
- Warm oil in a large skillet over medium-high heat until shimmering. Add mushrooms, snap peas and scallions and cook, stirring constantly, until snap peas are bright green and mushrooms have released their liquid, 3 to 4 minutes. Add garlic and cook, stirring, until golden, about 30 seconds.
- Add soy sauce and cook for 3 to 4 minutes more, stirring, until snap peas are crisp-tender. Sprinkle with red pepper, if desired. Serve.
Despite some of the above recipes having a very real sweet side to them, I couldn’t very well leave out dessert could I? Beets are yet another vegetable that finds itself underplayed and really should take a spotlight for it’s talents. Such as in these brownies. You heard me right, beets are a main ingredient in these luscious brown butter and cocoa brownies that turn out as a delicious red velvety, melt in your mouth, bite and after bite, way to end your meal
- 8 tablespoons (1 cube) unsalted butter
- 1¼ cups pure cane sugar
- ¾ cup natural unsweetened cocoa powder
- ½ teaspoon kosher salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups beet puree (less if preferred)*
- 3/4 cup unbleached flour
- 1/2 teaspoon baking powder
- 1/2 cup dark chocolate chunks
- Preheat oven to 325F. Grease or line a 8x8x2 metal pan with parchment foil paper.
- Using a saucepan over medium heat, melt butter. Stir frequently as it continues to bubble. When there are small brown specs, and it smells like nutty caramel, remove pan from heat.
- Add sugar, cocoa powder and salt to combine.
- In separate bowl, beat eggs. After butter mixture has cooled in pot 4-5 minutes, slowly pour in eggs, stirring constantly until well combined.
- Add vanilla and beet puree, stir to combine.
- Add flour and baking powder, stir to combine.
- Add chocolate chunks, stir to combine.
- Bake 25-35 minutes in preheated oven or until top no longer looks wet. Enjoy!
Where Will You Begin?
- ll admit, picking which recipe to start with is a challenge; they all look so GOOD! But I can assure you, having tried out a few of these, I haven’t found one yet that I promise you won’t love! As much as I hate to bring this article to a close (trust me, I could have gone on and on and on with these recipes), I hope I’ve provided some unique takes to use with your garden surplus, and that you find some favorites from the bunch as I have!
- Share your favorite garden vegetable recipes below, and let us know what recipes shared above are on your new culinary recipe list. And as always, let your friends know and keep spreading the word!