Garden Vegetable Recipes

Do you need some new ideas for your garden-fresh veggies? Try out some of the recipes below!

 

Parmesan Zucchini and Corn

Ingredients:
2 tbsp olive oil
2 cloves garlic, minced
4 zucchinis, diced
1 cup corn kernels, frozen, canned, or roasted
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
Kosher salt and freshly ground black pepper to taste
Juice of 1 lime
2 tbsp chopped, fresh cilantro leaves
2 tbsp grated parmesan, or more, to taste

Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add garlic to the skillet and cook, stirring frequently until fragrant, about one minute.
2. Add zucchini, corn, basil, oregano, and thyme. Cook, stirring occasionally until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper to taste. Stir in lime juice and cilantro.
3. Serve immediately, sprinkled with parmesan.

Source: Parmesan Zucchini Corn

 

Homemade Salsa

Ingredients:
1 1/4 lbs ripe Roma tomatoes (about 5-6)
1 (14.5 oz) can petite diced tomatoes
2 green onions, ends trimmed, chopped into thirds
1/3 cup chopped red onion (about 1/4 of a medium onion)
1 jalapeno pepper, seeded and roughly chopped
1/3 cup fresh cilantro (about a handful)
1 large clove garlic, roughly chopped
2 tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp granulated sugar (optional)
Salt and pepper to taste

Instructions:
1. Combine all ingredients in a food processor
2. Stor in refrigerator up to a week

Source: Homemade Salsa

 

Fresh Tomato Soup

Ingredients:
3 lbs fresh, ripe tomatoes
4 cloves garlic, peeled
1/2 onion, diced
1/2 red bell pepper, diced
2 tbsp olive oil
Salt and pepper to taste
1/2 tsp dried basil
1/2 tsp dried oregano
2 cups chicken broth
2 tbsp fresh herbs; basil, parsley, oregano
Fresh basil and parsley for serving
1/4 cup parmesan cheese, optional garnish
1/2 cup heavy cream, optional

Instructions: 
1. Preheat over to 450 degrees F.
2. Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths)
3. Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper, and dried herbs in a large pan.
4. Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
5. Bring chicken broth to boil, add tomatoes and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
6. Top with parmesan cheese, croutons, or drizzle of heavy cream

Recipe Note: Cream is generally added if the tomatoes are extra tart. Most often, ripe tomatoes won’t require the cream. Taste the soup once blended and decide if you’d like to add the cream. Stir in a little at a time.

Source: Fresh Tomato Soup

 

Easy Baked Zucchini

Ingredients:
2 medium zucchini, sliced into 1/2″ rounds
1 tbsp olive oil
1/2 tsp Italian seasoning
Salt and pepper to taste
1/3 cup parmesan cheese shredded and divided

Instructions: 
1. Preheat oven to 425 degrees F.
2. Toss zucchini slices with olive oil, seasoning, salt and pepper, and about 2 tbsp of the parmesan cheese.
3. Place on a baking sheet and top with remaining parmesan cheese. Bake 5 minutes.
4. Turn oven to broil, place pan near the top and broil 3-5 minutes or until cheese is melted and zucchini is tender and crisp.

Source: Easy Baked Zucchini

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