Every gardener knows that the greatest payoff for the hard work during the growing season is a plentiful harvest and the opportunity to enjoy and share fresh vegetables. Garden produce, prepared at the peak of freshness is not only healthier than store bought, but tastier, too.
It is never too early to start gathering the perfect recipes for showcasing you favorite vegetables this year.
Zucchini Quiche with Fresh Basil
Perhaps no home garden vegetable is as versatile as the zucchini. This dark green squash which ripens in late spring contains Vitamins A and C, potassium, folate and fiber. It has just 25 calories per squash, making it a great choice for dieters. And zucchini's mild flavor lends itself well to everything from Asian stir fry to chocolate cake.
Onions and fresh basil make zucchini a tasty star in this quiche recipe which is just as appropriate at brunch as it is for a summer supper.
Ingredients:
- 3 cups grated zucchini
- 1 small onion, shopped
- 1 cup all-purpose flour
- 1 cup grated provolone cheese
- 3 eggs, beaten
- ¼ cup vegetable oil
- 4 Tablespoons grated Parmesan
- 2 teaspoons chopped fresh basil
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- To assemble the quiche, Preheat oven to 350. Combine all ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
- Spoon the mixture into a lightly-greased 10-inch round glass pie plate. Bake for 45 to 50 minutes or until golden brown.
- Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.
Although the grain quinoa (pronounced keen-wah) is still not well-known in Western cooking, it is one of the most nutritious grains around and is available in most grocery stores. It is higher in protein than other grains and, unlike rice or couscous, contains a balance of essential amino acids. When cooked, it has a consistency similar to grains of tapioca.
This recipe uses quinoa as a backdrop for a Mediterranean-inspired tabouli featuring an array of garden vegetables.
Ingredients:
- 2 cups cooked quinoa (or traditional bulgur)
- 1 pinch salt
- ¼ cup olive oil
- ½ teaspoon sea salt
- ¼ cup lemon juice
- 3 tomatoes, diced
- 1 cucumber, diced
- 2 bunches green onions, diced
- 2 carrots, grated
- 1 cup fresh parsley, chopped
- Combine all ingredients and chill for several hours to allow flavors to meld.
Classic Tomato Salsa
Fresh salsa may be the very simplest way to serve up a big batch of garden vegetables in a hurry, especially if they're gathered from your own 'salsa garden'.
This classic recipe can be tweaked to increase the heat with more or hotter peppers (such as habaneros or serranos). The give the dish an interesting twist by substituting tangy green tomatillos for all or part of the tomatoes.
Ingredients:
- 2 ripe tomatoes
- 2 green bell peppers
- 1 medium onion
- 1/2 to 1 cup fresh cilantro
- 1 tablespoon fresh lime juice
- 1 (more) jalapeno
- Dice all ingredients, combine and salt and pepper to taste. Salsa gets better the longer it sits, so refrigerate several hours for optimum flavor. Remember that the heat of peppers is in the seeds, so leave them in if you like it hot or remove the seeds before dicing if you prefer a milder flavor
- Arm yourself with recipes like these before your harvest is in full swing and you'll be ready to reap the health and happiness a bountiful vegetable garden can bring.
Alex Strauss - Journalist Alex Strauss has written extensively for radio, television, magazines and the web for more than 20 years. During her career in ...
