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Recipes from the Garden

It's getting close to fall vegetable harvest time, and so many vegetables are finally in season. Home gardeners and visitors to farmers markets are enjoying the vegetable harvest that is available this time of year. There are so many colors and textures to make delicious, healthy meals for the whole family. Here are two garden recipes that use fresh produce and are easy to make.

Gazpacho

Recipe from the chefs at the Culinary Vegetable Institute.

Ingredients

  • 1 garlic clove, peeled
  • 2 pounds of vine-ripened, organic tomatoes, preferably heirloom, quartered
  • 1 whole green pepper, quartered and seeded.
  • 1 pound of cucumber, rough chop
  • 1 small red onion, rough chop
  • ½ jalapeño or serrano pepper, stemmed and seeded (more for heat if desired)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sherry or red wine vinegar
  • 1 ½ cups tomato juice
  • ½ cup flat leaf parsley, stripped from stems
  • 1 tablespoon fresh mint leaves, torn
  • Fresh ground black pepper, to taste

Directions

Place garlic, half of tomatoes, green pepper, cucumber, red onion and jalapeño or serrano pepper into the bowl of a blender or food processor and pulse to rough chop. Transfer to large bowl and repeat with remaining vegetables, adding in olive oil, vinegar and tomato juice. Mix in the mint leaf, parsley and black pepper. Chill 1 hour to blend flavors. Stir gently before serving. Yields six, 1-cup servings.

Summer Squash and Green Beans Sauté

Recipe from the Farmer Jones Farm CSA ' part of The Chef's Garden in Huron, Ohio.

Ingredients

  • 4 teaspoons canola oil
  • 2 medium summer squash, or 4 small, roughly chunked
  • 1 ½ cups green beans, ends trimmed, cut to desired length
  • 1 ½ cups halved cherry tomatoes
  • 3 teaspoons minced fresh flat leaf parsley
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon of ground coriander
  • Salt and pepper, to taste
  • Optional: ¼ cup finely grated Parmesan cheese

Directions

Place the oil in a large nonstick skillet that has been preheated to medium high. Add the beans and squash and sauté for 3 minutes. Add tomatoes and sauté 2 to 3 minutes longer, or until the squash is crisp but tender. Remove from heat and sprinkle with parsley, lemon juice, coriander, salt and pepper. Toss to coat. Add Parmesan before serving.

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