10 Recipes to Make the Most of Your Homegrown Veggies

Go garden-to-table with these delicious ideas.

July 09, 2021
Farmer with basket full of vegetables

Farmer with basket full of vegetables

Farmer holding basket full of vegetables

Photo by: Cristian Baitg ©Copyright Cristian Baitg

Cristian Baitg, Copyright Cristian Baitg

If you have a vegetable garden at home then chances are good you’re up to your eyeballs in fresh produce right about now. Salad greens, cucumbers, peppers — everything you planted earlier this year is suddenly at the peak of ripeness and ready to eat. And, as much as we love the idea of gifting fresh produce to your neighbors or canning, pickling and preserving all your excess, it’s also nice to fill your table with a meal made from ingredients that came right from the garden.

If your vegetable patch is bursting with summery goodness, try these recipes — and make the most of your seasonal bounty right now.

Food Network Kitchen’s Summer Squash Casserole.

Photo by: Matt Armendariz

Matt Armendariz

Yellow squash is easily overlooked (zucchini gets all the attention!) but once you add a little cheese and a buttery cracker topping, you’ll have a summer casserole that’s sure to be the talk of your next family dinner or backyard barbecue.

You only need a handful of ingredients to turn your garden-fresh green beans into a truly crave-worthy side. The simple tahini sauce is rich and creamy but has a nice lemony brightness that’s perfect for the warm weather.

Tomatoes_05_016.tif

Tomatoes_05_016.tif

Food Stylist: Susan Spungen Prop Stylist: Pamela Duncan Silver

Photo by: Anna Williams Prop Stylist: Marina Malchin 917 751 2855

Anna Williams Prop Stylist: Marina Malchin 917 751 2855

Who ever said that cobbler had to be sweet? This savory version is perfect alongside all of your favorite warm-weather mains like grilled chicken or a nicely charred steak.

Food Network Kitchen’s Creamy Cucumber Salad.

Photo by: Matt Armendariz

Matt Armendariz

Fresh dill and sour cream turn cucumber slices into a creamy, ultra-refreshing summer salad that everyone will want to eat. This is a great recipe to turn to if you’ve got a lot of cucumbers on hand — you’ll use up one full piece of fruit per serving of salad.

Description: Food Network Kitchen's Salad-Stuffed Peppers.

Photo by: Matt

Matt

Looking for a new twist on stuffed peppers? These ones keep everything you love about the classic dish (like tender peppers and melty cheese) but add new flavors like chorizo and olives for a Mediterranean-inspired take.

Food Network Kitchen's Grilled Cabbage Steaks with Cilantro-Lime Sauce.

Photo by: Matt

Matt

These smoky cabbage steaks make a hearty side dish, but they’re also substantial enough to serve as a vegetarian main if you add a grain or some beans. The light-and-bright herb sauce on top? It’s a game-changer; you’re going to want to drizzle it over everything that comes off the grill.

Rachael Ray's Spinach Artichoke Pasta Salad for Potluck Picks as seen on Food Network's 30 Minute Meals

Photo by: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Alice Gao, 2014, Television Food Network, G.P. All Rights Reserved

If you’ve already eaten your fill of leafy salads, try using your homegrown baby spinach to liven up your favorite pasta salad instead. This one has plenty of good-for-you greens — along with savory tortellini, tender artichoke hearts and sweet sun-dried tomatoes.

Ina’s simple roasted broccoli is a fan-favorite. With hundreds of 5-star ratings and reviews that promise this dish will be "gobbled up in minutes" it’s one of the best ways to use up lots of fresh broccoli.

Photo by: Bobbi Lin

Bobbi Lin

You’ll use every part of your beets (including the leaves) with this easy and delicious recipe. If you’ve never cooked beet greens before, you’re missing out. They’re mild and subtly sweet — the perfect addition to any salad.

FNK_ITALIAN_EGGPLANT_GNOCCHI_BAKE_H_.jpg

FNK_ITALIAN_EGGPLANT_GNOCCHI_BAKE_H_.jpg

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved

Grab two eggplants and a few sprigs of basil from your garden and you’re well on your way to a satisfying vegetarian main. Add store-bought gnocchi, marinara sauce and cheese and you’ve got a healthy garden-to-table meal on the table in under an hour.

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