There is simply nothing better than fetching ingredients for a recipe fresh from the garden! I currently have quite an array of vegetables, herbs, and more growing in my garden and I am excited to put them to use! Here are some recipes to highlight this exciting time!
Fresh Garden Pasta
Fresh garlic, tomatoes, summer squash, zucchini, onions, and basil! All combined with delicious pasta, seasonings, and cheese! Sign me up! The author also recommends pairing it with some delicious garlic bread. Yum!
- 1/3 cup olive oil
- 6 cloves garlic, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 plum tomatoes, cut into 1-inch chunks
- 1 zucchini, cut into 1/2-inch chunks
- 2 summer squash, cut into 1/2-inch chunks
- 1/2 cup chopped onion
- 1 (16-ounce) package angel hair pasta
- 1/4 cup slivered fresh basil
- 1/4 cup grated Parmesan cheese
- Preheat the oven to 450 degrees F.
- Chop the vegetables into large chunks.
- Combine olive oil, garlic, salt, and pepper; mix well. In a large bowl, mix the tomatoes, zucchini, squash, and onion and toss with the oil and spice mixture until evenly coated.
- Place in a single layer on a rimmed baking sheet. Place the sheet in the preheated oven and roast for 30 minutes or until tender and vegetables begin to brown around the edges.
- Meanwhile, cook pasta according to package directions; drain and place in a large serving bowl. Add roasted vegetables and pan drippings; add basil and Parmesan cheese and toss gently until evenly coated. Serve immediately.
This is a must-try! My household is definitely ”pro” chips and dips of all kinds and this sounds like one for the record books!
- 10 medium-sized tomatoes (Roma sized)
- 1/2 of a large green pepper
- 1/2 of a large red onion
- 1 jalapeño
- 1/2 cup loosely packed cilantro
- 2 Tbsp Lime Juice
- 2 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp cayenne pepper
- Quarter tomatoes and cut your onion and green pepper into strips.
- Dice jalapeño.
- Place all these in a large food processor.
- Add remaining ingredients and pulse until smooth (or chunky depending upon how you prefer your salsa).
- Store in the refrigerator.
Garden Fresh Ricotta Pizzas
Who doesn’t love pizza? This one just happens to pack a punch with ricotta cheese and fresh veggies from the garden!
- 1 pre-made whole-wheat pizza dough
- 1 leek, sliced
- 1 tbsp garlic
- 1 tsp olive oil
- 1 cup part-skim ricotta cheese
- 1/3 cup mozzarella cheese
- 3–4 tomatoes, sliced
- 2 zucchini, sliced
- 1/4 cup fresh basil, chopped
- 1/2 cup balsamic vinegar (or 1/4 cup balsamic glaze)
- Preheat the oven to 425 degrees F. Prepare 2 baking sheets with cooking spray.
- In a small pan, add olive oil over medium heat. Saute leeks and garlic until just beginning to crisp. Set aside and let cool.
- Divide pizza dough into four equal parts. Roll each out into about an 8-inch round. Place on a baking sheet.
- In a small bowl, combine ricotta cheese, mozzarella cheese, and leeks & garlic mixture. Evenly spread on each rolled out pizza dough in an even layer.
- Evenly layer tomato and zucchini slices on top.
- Bake in the oven for 15-20 minutes, until the crust is golden brown and vegetables are tender.
- While the pizzas are baking, add balsamic vinegar to a shallow pan over low-medium heat. Let simmer, whisking occasionally until reduced by half to create a balsamic glaze. Remove from heat and pour in a small dish. Let cool.
- When the pizza is done, drizzle with the balsamic glaze and top with fresh basil.