Fresh From the Garden…Recipes for a Healthier You!!

You KNOW what time of the year it is!!

🎵Beans, Greens, Potatoes, Tomatoes, You Name It 🎵

As I write this blog, I am feasting on some collards that my husband just picked.  All I need is some cornbread I tell ya!!

One advantage of gathering fresh produce is the time between picking and eating. It’s  only as long as it takes you to bring it from the garden to the kitchen.  While food will continue to ripen after it is picked, by raising your own you can wait until it is perfectly ripe to pick and eat it.  Aaaaaand, as you eat it, know that nutritive value is at its peak!! The number of health enhancing, disease fighting phytochemicals that are released into your body as you enjoy that garden fresh food, is too many to count.  Talk about healthy eating!!

Depending on how much you are able to grow, you can actually preserve some through canning, drying or freezing and save some of that amazing summer flavor for later in the year.  I love making jams from the grapes and peaches…..when the squirrels leave us some.  If you  aren’t the planting type and prefer to purchase your produce, look for fresh, locally grown, organic providers.  If you are not sure where those farmers are check out this website that can connect you to local resources by state.  http://www.localharvest.org

Several times a week each summer, as I pass by my husband with produce headed to the kitchen, I thank him profusely for planting our garden. (He’s tried to plant something everywhere we have lived for the past 40 years.) Sometimes it’s because i finally have an ingredient that I have been waiting to cook and other times I see the produce and get an idea for a recipe.  Very often, in the middle of cooking I will run out to the patio to pick some fresh herbs to add a new flavor to a familiar dish that transforms it into something fantastic....pineapple sage, basil, parsley and rosemary are my favorites.  Herbs, tomatoes, squash, okra and green beans seem to always overproduce, so there’s always something for me to experiment with.

Wherever you decide to get your produce this summer,  make sure you choose foods that you love, that are good for you, pack a punch nutritionally and that they are Garden Fresh!!

Here are a few of my fav summer recipes for you to enjoy!!  More recipes in my books here .

Scrumptious Squash Casserole

1 large yellow squash OR 4-5 cups yellow squash, diced

1 medium onion, chopped

¼ cup non dairy mayonnaise

¼ cup non dairy  sour cream

1 cup cracker or bread crumbs

1 package your favorite shredded soy cheddar or cheddar/Monterey jack cheese

Your favorite seasonings to taste – salt, McKay’s Chicken Style or other plant based bouillon, herbs

Bring a small amount of water to a boil in a large pan.  Add squash and onions, return to boil, then lower heat and cook until crisp tender.  Drain liquid into a heatproof container.  Add other ingredients to cooked squash mixture saving some of the cheese for the top of the casserole.  Add some of the reserved liquid back to the casserole mixture to make it smooth and easy to stir. Add your favorite seasonings and adjust to taste. Pour into a casserole dish that has been sprayed with vegetable spray.  Sprinkle the rest of the cheese on top of the casserole.  Cover casserole and bake in 350o oven until heated thoroughly and cheese is nice and bubbly.  Serves 8. 

Yellow Squash & Green Tomatoes

Olive oil

4 medium yellow squash

2 small green tomato, sliced

½ medium onion, chopped

Water

Salt or McKay’s NO MSG Chicken style seasoning or other plant based bouillon, to taste

Place a small amount of olive oil in a cast-iron skillet.  Heat and add ½ the squash, searing.  Add rest of squash, green tomato and onion, stirring constantly.  Reduce to low heat, add a little water, cover and steam till desired tenderness.  Season to taste. Serves 4-6

Vanessa’s Summer Squash

1 medium onion, sliced

4 medium summer squash, green and yellow or all one color

1 tablespoon dried basil

2-3 tablespoons McKay’s Chicken Style Seasoning or other plant based bouillon

1-2 tablespoons oil

Slice onion and separate into rings.  Salute on olive oil.  Add sliced squash and seasoning.  Cover and simmer until tender.  Will make its own broth.  Serves 4-6

Zucchini Bread

2 cups white whole wheat flour, sifted

1 teaspoon salt

1 tablespoon Featherweight Baking Powder

1/2 cup olive oil

1/2 cup your favorite non-dairy milk

1/4 cup your favorite applesauce

2 teaspoons lemon juice

1 tablespoon vanilla flavoring

1 teaspoon, heaping, ground flax seed

3/4 cup natural sugar

1 cup zucchini squash, grated

1 teaspoon coriander and 1 teaspoon Jamaican Allspice or 2 teaspoons of  your favorite spices

Sift flour into bowl.  Add salt and baking powder.  In a glass measuring cup place oil, milk, applesauce, lemon juice, flax seed, vanilla and sugar. Beat with fork or wire whip for about a minute.  Add zucchini squash and spices.  Stir.  Add to dry ingredients.  Mix till combined.  Pour into a loaf pan that has been sprayed with vegetable oil.  Bake in a 350 degree oven till golden brown.  Remove from oven and place on cooling rack.  Slice and serve.Yield:  about 12 slices

Fresh Mango Salsa

4 cups chopped fresh tomatoes

1 large mango, diced (peaches are great too)

1 onion, chopped

½ cup chopped green bell pepper

1 – 4 ounce can diced mild, green chilies or fresh chilies to taste and heat preference

¼ cup chopped fresh parsley

2 tablespoons fresh cilantro

1 ½ tablespoons fresh lemon juice

2 cloves garlic, minced

¼ teaspoon ground cumin

¼ teaspoon ground oregano

Salt to taste (optional)

Combine all ingredients and mix well.  Refrigerate for a few hours to overnight to let flavors blend. Servings 16

Harvard Beets

2 teaspoons cornstarch

¾ cup date sugar

½ fresh cup lemon juice

4 large beets, sliced

Mix cornstarch, sugar and lemon juice in saucepan.  Add beets and steam until tender.  Add optional salt, to taste, if desired.   Serves 6

Fresh Collard Green Salad

2 cups raw, young tender collards, shredded

2 cups raw green cabbage, shredded

1 cup fresh parsley, chopped

½ medium red onion, chopped fine

1 medium tomato, chopped

Soy baco bits or Veggie Bacon cooked and broken into small pieces (optional)

In a medium bowl, mix collards, cabbage, parsley and onion.  Pour in 1-2 cups of your favorite oil based salad dressing (I like raspberry vinaigrette) let marinade 4 hours to overnight.  Pour out marinade and place salad in serving bowl.  Top with diced tomato and optional baco bits or veggie bacon.  Serves 6

It’s Harvest Time Yawl!  Go Get You Some!!  Fresh from the Garden is always Healthier for YOU!!  And, don’t forget to Save Some For Later!! It’s First Thursday!!

I’m Still Shoutin’ Ova Here!!

Donna

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