Western Garden Centers

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vegetarian

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.

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/

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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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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Cowboy Caviar

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If you are looking for something a little different, really simple, and super quick, look no further!  It’s a fabulous appetizer served with chips, or as part of a main meal…like a taco bar topping.  Whether your ingredients are straight from the garden, or came from the produce section, you will impress your guests with this flavorful treat!

Cowboy Caviar

Cowboy Caviar

Ingredients:

  • 1 can (15.25 oz) supersweet yellow corn
  • 1 can (15.25 oz) white corn, drained
  • 2 cans (15 oz each) black beans, rinsed & drained
  • 1 can (14.5 oz) petite diced tomatoes, drained
  • 1/2 bunch cilantro, chopped
  • 3 green onions, thinly sliced
  • 1 red bell pepper, diced
  • 2-3 cloves garlic, minced
  • 1 avocado, diced
  • 1 packet Good Seasons Italian Dressing mix (dry)
  • 3/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 1/2 tsp salt

Directions:

  1. Add all ingredients to a large bowl and gently combine.  Delicious right away, but even better once the flavors have had a chance to mingle.  Serve with chips, or in a taco bar.

Cowboy Caviar square

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Becky

  

~Becky

Creamy Potato Soup

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If you’re not quite ready to give up soup season, give this creamy potato soup a try. It’s my most requested soup recipe! And unlike most creamy soups, it is NOT made with cream! Which means you won’t have to worry about calories. Or you can eat more. I always opt for eating more!

Creamy Potato Soup WGC

Creamy Potato Soup

Ingredients:

  • 8 medium potatoes, peeled and quartered
  • 1 large carrot, peeled and finely diced
  • 1 stalk celery, finely diced
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 2 tsp salt
  • 5 cups milk
  • 6 Tbsp butter, melted
  • 6 Tbsp flour
  • 2 Tbsp parsley
  • 2 tsp pepper
  • 2 cups shredded cheddar cheese

Directions:

  1. In a large saucepan, bring potatoes, carrot, celery, onion, garlic, chicken broth and salt to a boil.
  2. Reduce heat; cover and simmer until potatoes are just tender.  Do not drain; mash slightly.  Stir in milk.
  3. In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture.  Cook and stir over medium heat until thickened and bubbly.
  4. Remove from heat; add cheese and stir until cheese is almost melted.  Let soup stand for 5 minutes.
  5. Serve hot.

Creamy Potato Soup Square

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Becky

 

~Becky

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