Three Recipes to Make From Your Garden
This summer, use your garden to freshen up your recipes. Each of these recipes is simple and you can easily add garden-fresh vegetables.
Pan-Grilled Tomato Salad With Lemon Dressing
From Real Simple
5 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon chopped fresh parsley
1 pound green beans, trimmed
1 8-ounce piece of Feta cheese (not crumbled)
2 large beefsteak tomatoes, sliced 1/2-inch thick
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
Kosher salt and black pepper
1/4 cup dry bread crumbs
6 cups arugula
In a small bowl, combine 4 tablespoons of the oil, the lemon juice, capers, and parsley.
Bring a large pot of salted water to a boil. Add the green beans and cook until just tender. Drain and run under water.
Cut the Feta into 4 slices.
Heat a large nonstick skillet over medium heat. Season the tomato slices with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until lightly browned, about 1 minute per side.
Wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Coat the Feta in bread crumbs and cook until browned.
Arrange the arugula, tomatoes, beans, and Feta on plates and drizzle with the vinaigrette.
Garden Fresh Tomato Pie
1 9-inch pie shell
1 1/2 pounds tomatoes
1/2 teaspoon salt
6 slices bacon, cooked and crumbled
1/2 Vidalia onion, chopped
1/4 cup fresh basil leaves
1/2 teaspoon black pepper
1 1/2 cup cheddar cheese, shredded
3/4 cup mayonnaise
1/3 cup panko bread crumbs
Pre-bake pie shell in 425 degree oven for 15 minutes.
Slice tomatoes and place on a wire rack.
Sprinkle tomatoes with salt and let rest 10 minutes.
Layer tomatoes, bacon, onion and basil in pie shell.
Stir pepper, cheddar cheese and mayonnaise together to fully combine.
Spread combined cheese/mayo in an even layer on top of tomatoes.
Sprinkle panko evenly over top of pie.
Bake 30 minutes at 350 degrees.
Remove from oven and let rest 10 minutes before serving.
Herbed Garden Salad
From Martha Stewart
6 to 8 cups mixed lettuces
1 1/2 cups fresh basil
2 teaspoons fresh thyme
8 small nasturtium blossoms
1/2 cup untoasted sunflower seeds
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
Coarse sea salt and freshly ground pepper
Place lettuces in a large bowl. Add basil, thyme, nasturtiums, and sunflower seeds. Toss with oil and lemon juice. Then season with salt and pepper.
Note: If you’re getting a late start on your garden this year, then keep your vegetables simple. You can still plant cucumbers, squash, and carrots in warm weather. Try this simple carrot recipe.
Thyme-Roasted Carrots and Parsnips
8 parsnips, peeled, halved lengthwise
4 carrots, peeled, greens trimmed but not removed
10 sprigs of fresh thyme
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon grated orange zest
Coarse salt and freshly ground pepper
Preheat oven to 450 degrees F.
Place parsnips and carrots in a single layer on a rimmed baking sheet, then toss with olive oil, thyme, salt and pepper.
Drizzle with honey and orange zest.
Bake until bottoms of vegetables begin to caramelize, about 20 minutes.
Flip vegetables, return to oven, and bake until all sides are well browned, about 25 minutes more.