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Recipes

Berry Green Smoothie

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Berry Green Smoothie 2 If you are looking for a little variety in your green smoothie repertoire , try this Berry Green Smoothie!  It’s loaded with greens, but still has enough fruit to make it sweet for my picky kids.  Green smoothies are the best when it comes to great nutrition that I can actually get IN my kids!

Smoothies are great for getting fruits and veggies in kids and adults alike.  If you have a hard time getting your kids to eat a variety of veggies, try juicing small amounts of your vegetable choice and putting it in a smoothie.  It will give them added nutrition while helping them acquire a taste for those veggies they think they don’t like!  Sometimes all it takes is a little exposure for kids to realized they actually do like it!…

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Roasted Broccoli

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Roasted Broccoli 2 We discovered roasted broccoli last year at our house, and veggies have never been the same.  I don’t steam broccoli anymore because roasting is so easy and delicious, and holds more of the nutrition in.  Great as a simple side dish, or even to go in a casserole, you will love roasted broccoli!

We wanted carrots to go with our broccoli, so I added a big handful to the bag before I tossed it with the avocado oil.  They finished roasting at the same time, and they were a fabulous addition to our meal!  I added freshly ground Real Salt and pepper, and they tasted buttery when they came out of the oven!  Since no butter is used (but we love butter at our house!) it was a healthier choice with all the flavor! Roasted Broccoli main Avocado oil is my go-to oil for roasting because it has such a high smoke point (500 degrees!).  Other oils can be substituted for roasting, but since this is my current favorite, it’s what I list in the recipe.

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Snail Beer Trap

Snail Beer Trap

Ingredients

  • 2 disposable plastic cups
  • an old pencil
  • a can of beer OR DIY Yeast Snail Bait
  • DIY Yeast Snail Bait:
  • 1 Tbsp of flour
  • 1 tsp of sugar
  • 1 tsp of yeast
  • 2 cups of water

Instructions

  1. Dig a hole to fit one of the cups in your vegetable or flower garden, near your plants.
  2. Place one cup inside the hole, making it level with the ground, so the snails don't have to climb far.
  3. Carefully poke 4 drainage holes in the bottom of the remaining cup. Poke two more holes near the top, just under the lip, for the pencil to go through. This will ensure a gap between the cups so you can easily remove the top one to dispose of the snails the next morning.
  4. Place the cup with the holes and pencil inside the cup buried in the ground.
  5. Pour the beer or DIY Yeast Snail Bait inside the cup, leaving about an inch of headspace. The snails will climb down into the cup, and drown in the beer.
https://westerngardens.com/roasted-broccoli/
*I start checking mine at 10 minutes, but it usually takes 15.  Smaller pieces may be done more quickly than larger pieces.

Ranch Roasted Potatoes

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Ranch Roasted Potatoes 3Ranch Roasted Potatoes are one of our favorite summer side dishes. They are quick and easy to prepare, and can roast in the oven while you worry about everything else on your menu. Without fail, someone always comments about how delicious these potatoes are! And they couldn’t be any easier. This side dish is almost easy to overlook when it’s placed in a lineup with fresh fruit and grilling meats, but once you taste them, you’ll be eyeing the buffet for more! This recipe is perfect for trying out some of those new potatoes in your garden!…

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Stuffed Bell Peppers

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Stuffed bell peppers are a summertime must!  If you have bell peppers in your garden this year, be sure to save this recipe for stuffed peppers!  Unlike many stuffed pepper recipes, this one is meatless, so it’s a great vegetarian option.  If your garden gives you small bell peppers, this would be a great side dish for brunch!

Stuffed Bell Peppers

Bite of Delight is sharing this recipe with us today, because it’s too good not to spread around a little more!  The wild rice is a great mix of sweet and savory, and the egg helps tie it all together.  It cooks until the egg is just set, so the yolk is nice and runny, making a great sauce for the rice.  This is an easy weeknight dish, but fancy enough to make for company!

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Fresh Peach Mint Lemonade

Ingredients

  • 4 cups water
  • ½ cup sugar
  • 4 medium peaches, quartered
  • 2 Tbsp mint leaves
  • 1 cup fresh lemon juice (about 3 large lemons)

Instructions

  1. Add water and sugar to a large saucepan and bring to a boil.
  2. Add mint and peaches to sugar/water mix, reduce heat to med-low and let simmer for 5 minutes.
  3. Pour into a blender jar and remove the center of the lid, if possible (to allow steam to escape).
  4. Place a towel over the lid and blend on low for 25-30 seconds, or until smooth.
  5. Pour through a cheesecloth or fine mesh strainer into a pitcher. Discard the solids.
  6. Whisk in lemon juice and cool in fridge for at least 3 hours.
https://westerngardens.com/stuffed-bell-peppers/

Bell Peppers 5

Zucchini Chips

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Zucchini chips are a healthy, delicious snack, and a simple way to use up some of that end of season zucchini when you have used what you can and your plants are still giving!  It takes only a few minutes to prepare, and then has some hands-off time in the oven.  Doesn’t get much simpler!

Zucchini Chips 2Wash and dry your zucchini, then slice thinly, about 1/8 ” thick.  Line a cookie sheet with foil or parchment and lightly spray with olive oil.  Place zucchini slices close together (but not touching) and lightly spray with olive oil.

Zucchini Chips 4Sprinkle lightly with sea salt.  The zucchini will shrink as it dehydrates and the flavor will intensify, so don’t over-season your rounds.  If you under-season them, you can always add more when they are done.

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DIY Tabletop Terra Cotta Fire Pit

DIY Tabletop Terra Cotta Fire Pit

Ingredients

  • Terra Cotta Pot (visit Western Gardens for the largest selection of sizes and designs)
  • Aluminum Foil
  • Charcoal
  • Charcoal Lighter Fluid
  • Lighter

Instructions

  1. Line terra cotta pot with aluminum foil.
  2. Fill pot with charcoal.
  3. Drizzle lighter fluid on top of charcoal.
  4. Stand to the side and light charcoal.
  5. When charcoal begins to turn white, start roasting!
  6. If you have a chimney-style charcoal starter, you can use that to start your briquettes. Transfer to your terra cotta fire pit when they begin to turn white.
https://westerngardens.com/zucchini-chips/

Bruschetta

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One of our favorite ways to use tomatoes is in this simple, fresh & delicious bruschetta recipe.  It goes together fast and is beautiful enough to serve to guests.  This is a great way to use tomatoes when you have more than you can share with your neighbors (one of the best problems to have!).

Bruschetta mainToasting the bread in a hot griddle with butter adds even more flavor, and makes them brown beautifully.  This can be done with baguette (used here) for an appetizer size, or french bread for a main dish.

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DIY Solar Lantern

DIY Solar Lantern

Ingredients

  • empty small-mouth mason jar or other small decorative jar
  • inexpensive solar yard light
  • canning jar ring (optional)
  • hot glue

Instructions

  1. Remove the lid/ring from your small jar.
  2. Remove the solar light unit from the inexpensive solar light. Recycle the rest of the solar light or reserve for another project.
  3. Place the solar light unit (with solar cells facing up) on/into the top of the jar opening. Secure with hot glue.
  4. If desired, place a canning ring on top of the jar (around the solar light) and secure with hot glue.
  5. Place solar lights in your yard, they look great sitting on the porch or hanging from a shepherd's hook!
https://westerngardens.com/bruschetta/

One of the best parts about this bruschetta is its versatility.  If you like more salt, add more salt.  If you want more basil, add more!  You can adapt it to whatever your taste may be, and the wonderful flavors of the tomatoes and basil will always shine through.

Fruity Pasta Salad

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Looking for a fresh, colorful side dish for your Mother’s Day brunch this year?  Try this fruity pasta salad!  It’s versatile, flavorful, and easy to put together…perfect for busy moms and grandmas (and dads too)!

Fruity Pasta Salad mainYou can use any combination of soft fruits in this salad.  Here we used strawberries, pineapple, grapes, kiwi and mandarin oranges.

Fruity Pasta Salad 4Peaches, nectarines, grapefruit, plums, all kinds of berries, bananas…add whatever combination sounds good!

Fruity Pasta Salad 5

 
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Strawberry Mango Salsa

Strawberry Mango Salsa

Ingredients

  • 1 cup strawberries, diced
  • 1 cup mango, diced (about 1 mango)
  • 1/8 cup red onion, diced
  • 2 Tbsp cilantro, chopped
  • 1 Tbsp honey
  • juice from 1 lime

Instructions

  1. In a small bowl combine honey and lime juice.
  2. In a large bowl combine strawberries, mangoes, onions and cilantro.
  3. Toss with honey-lime mix.
  4. Chill until ready to serve.
https://westerngardens.com/fruity-pasta-salad/

 

Fruity Pasta Salad 2

Roasted Vegetable Salad

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If you are in a salad rut, including roasted vegetables is a great way to add color, texture, flavor and dimension…with minimal effort!  Roasting vegetables is not just easy to do, but it also brings out a wonderful flavor that is surprisingly delicious when paired with fresh lettuce and a cooked egg.

Roasted Vegetable Salad main

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Edible Flowers

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Edible flowers are a fun addition to a summer salad, are gorgeous when candied, and make beverages more beautiful.  They are easy to use and add a special flare to your dish!

Edible Flowers

Some of the flowers on our list may surprise you.  You might already have them growing in your yard without even realizing the culinary excitement that awaits!  There are a few things to remember when cooking with flowers:

  • use flowers that are grown organically
  • make sure the flowers you want to eat are edible, as some flowers can make you sick
  • eat flowers in moderation, they can cause digestive or allergy problems if overusededible flower anatomy
  • if you know you are allergic to a certain plant, avoid eating its flower
  • eat the edible parts (usually just the petals) of edible flowers–remove pistils and stamens
  • Do not use non-edible flowers as a garnish, guests may reasonably assume that if a flower is in their food, they can eat it

 Top Ten Edible Flower Picks

Borage is an annual herb (also known as starflower).  Borage flowers are usually blue, but can also appear pink or white.  They have a faint cucumber taste and are well-suited to salads, beverages and desserts.

Chrysanthemums have a mild flavor.  Sprinkle the petals over a salad for a beautiful presentation.

Daylilies are slightly sweet with a mild vegetable flavor and work well for garnishes, desserts, or even deep frying!  Use only the orange daylily.

Lavender has a sweet floral flavor and lends itself well to both sweet and savory dishes.  Use it in desserts or stews, or simply use it as a beautiful garnish.

Nasturtiums are one of the most commonly used edible flowers.  They have a sweet, peppery flavor.  Beautiful as a garnish, in a salad, or even on an open-faced sandwich.

Pansies can be eaten whole (including violas and johnny-jump-ups).  They have a sweet flavor and are good for use in salads, drinks and desserts.

Dianthus has a clove-like flavor and adds lovely color to a salad.  Beautiful in an ice ring for a party, or freeze petals in individual ice cubes.

Roses are a staple in many yards, and perhaps soon in many kitchens!  All varieties are edible.  The flavor varies between types and colors, but they are generally fruity, with deep colors having a more pronounced flavor.  Great for salads, garnishes, beverages, and many other culinary uses.

Scented Geraniums are ideal in desserts, drinks, and even frozen in ice.  Flavor generally corresponds with variety.  The Citronelle variety may not be edible.

Squash is possibly the most surprising member of our list.  They can be eaten raw, sauteed in butter, or even deep fried!  This is a great way to prevent waste if your plants produce more than you (and all of your neighbors!) can use.

*Please note: this list is not exhaustive.  Many flowers are edible.  This list contains our ten favorites.  If you want to eat a flower that does not appear on this list, make sure to reference a reputable source to ensure its safety.  Some flowers can make you sick.

We are developing recipes for flowers and will begin posting when they are in season.  If you have a favorite flower recipe or idea that you would like to share, leave it in a comment!  We just might feature you in an upcoming post!

Avocado & Slow-Roasted Tomato Toast

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Roasting is one of my favorite ways to cook veggies, as I mentioned in my post about roasted asparagus.  Tomatoes are another reason why.  Slow roasting concentrates their flavors, making even so-so tomatoes wonderfully delicious and tender…similar to how a slow-cooker can turn a tough cut of meat into a tender and juicy dish. If garden-fresh tomatoes aren’t in season but you need a fix, this is a perfect way to prepare them to get maximum flavor from a less-than-flavorful store bought tomato!

slow roasted tomato toast 3 pin

The flavors of roasted vegetables are deep and rich.  The tomatoes come out juicy and soft and the garlic will spread right into the toast.  slow roasted tomato avocado toast collage

Slow-Roasted Tomato & Avocado Toast

Ingredients:

  • 4 medium tomatoes, halved
  • 8 cloves garlic, unpeeled
  • 2-3 Tbsp olive or avocado oil
  • dried Italian seasoning (or 2 sprigs fresh herbs)
  • freshly ground sea salt & black pepper
  • 2 avocados
  • 1-2 tsp lime juice
  • 8 toasted french bread slices
  • balsamic reduction*

Directions:

  1. Preheat oven to 300 degrees.  Place the garlic cloves and tomatoes, cut-side up, in a baking dish.  Drizzle with oil and sprinkle with Italian seasoning, salt & pepper.
  2. Roast for about 1 hour & 45 minutes (up to two hours). Tomatoes should be slightly reduced in size and skins should be puckered.
  3. Check the garlic after about 1 hour 15 minutes.  They might be done before the tomatoes.  Remove if done, continue roasting if not.
  4. Tomatoes can be served right away, or refrigerated for up to 5 days in an airtight container.
  5. To assemble the toast, begin by toasting 8 slices of french bread.
  6. Peel and pit the avocado and mash with lime juice.
  7. Remove the peel from a clove of roasted garlic and spread it over a slice of toast.  Spread avocado mixture over the garlic.  Top the avocado with a roasted tomato, and drizzle with balsamic reduction.

slow roasted tomato toast 6 square*To reduce balsamic vinegar, add 1 cup to a saucepan over medium heat.  Stir frequently for about 10 minutes, or until balsamic is reduced to desired consistency.  It will thicken as it cools, so remove it from the heat before it looks completely done.

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