10 Recipes to Make the Most of Your Homegrown Veggies
Go garden-to-table with these delicious ideas.
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.
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.
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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.
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.
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.
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.
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.
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.
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.
