Category Archives: Recipes

I can’t believe I haven’t posted this recipe–it’s our FAVORITE!!! Seriously, I could drink it. When you start eating it, and can’t stop, you’re going to think that someone slipped in a narcotic–it’s so addictive. I got this recipe from my sister, and tweaked it just a little. Chop to desired consistency (in a food processor or blender) and put in a bowl: 1 Jalapeno pepper (remove seeds and chop very fine–add one or two tomatoes to help give it enough liquid to puree) 2 Anaheim or mild peppers 2 Bell Peppers 3 pounds (about 13 medium) Tomatoes–leave skins on! … Continue reading →

My sister-in-law gave me this great recipe. I’m always looking for a yummy way to eat zucchini–other than bread. Zucchini and Tomatoes Combine in a skillet until onions are soft and translucent: 1 TBS olive oil 1 small/medium onion, chopped 1 clove garlic, crushed/minced Add and cook 2 minutes: 1 small/medium zucchini, sliced Add and simmer 5-10 minutes: 1 (15oz) can diced tomatoes, with juice 1 (15oz) can black beans, rinsed and drained 1/2 tsp oregano 2 cups of water (use less if you want a thicker sauce) salt and pepper to taste Serve over cornbread, top with sour cream. … Continue reading →

This dish is one of our family’s favorites! I’ve made it this spring so I can serve all my home grown veggies. Ingredients: 1 can Coconut Milk Try not to disturb the can very much (don’t shake it!), since it separates into cream and milk. The coconut cream will be on the top, and the watery milk on the bottom. You need the cream for step 1 (see below).If you want a healthier choice, you can add 1 tsp coconut extract to 2 cups whole milk. If you do this, you may want to thicken the sauce with about 2 teaspoons … Continue reading →

My goal this year was two-fold: Grow enough veggies to make my own salsa Find a salsa recipe that my family likes more than or equal to Pace Picante I am happy to report success in both areas! Here is the salsa recipe I found/altered: 24 pounds tomatoes (equals about 34 cups cored, skinned, and quartered) 2 pounds green peppers (equals about 4 cups seeded, chopped) 12 ounces hot peppers (equals about 1 cup seeded, chopped) 2 pounds onions (4 whole onions) 3 TBS tobasco/hot sauce 2 2/3 cups vinegar 1/2 cup salt 1 TBS chili powder 8 cloves garlic, minced … Continue reading →

This sauce is great for spaghetti or lasagna. Add diced veggies or meat. Simmer in 1 cup of water: 1 onion, chopped 2 cloves garlic, minced 1/4 cup bell pepper, chopped Add and simmer for 30 minutes: 15 ounces tomato sauce (or 2 cups) 2 TBS dry parsley or 1/4 cup fresh parsley 2 TBS lemon juice 1 1/2 TBS honey 1 1/2 tsp basil 1 tsp oregano 1/2 tsp onion powder 1/2 tsp salt 1/4 tsp thyme 6 ounces tomato paste Happy gardening!

My friend gave me this recipe–comes in super handy when tomato plants are overflowing! This is so quick and easy, it’s a lifesaver! Line cookie sheet with foil. Wash and quarter tomatoes (take off stems, but no need to peel, core, or seed) and lay skin-side down in the pan. Sprinkle with kosher salt. Bake at 400 for 1 hour. Cool until you can handle them, then blend. Pour into freezer containers and freeze (I also do ice cube trays, then put in baggies). When you are needing marinara sauce, just defrost and add to sauteed onions and garlic. Season–enjoy! … Continue reading →

I used all fresh, home-grown vegetables in this recipe and it was DELICIOUS!!! Vegetable Lasagna Cook 1 box of lasagna noodles according to instructions on the box. Saute in 2 TBS olive oil until soft, 1 diced, peeled carrots 1 stalks of diced celery 1 seeded, diced green pepper 1/2 diced onion 2 cloves pressed garlic Add and simmer 10 minutes, 1/2 cup chopped broccoli 1/2 cup chopped cauliflower 1 1/2 cups chopped tomatoes 1 cup tomato sauce 2 sprigs chopped fresh parsley 6 chopped fresh basil leaves Oregano While the sauce simmers, combine, 1 container ricotta cheese 1/2 cup parmesean cheese 2 eggs 2 sprigs … Continue reading →

I think the best part of having a garden is actually cooking with home-grown veggies! I love this potato soup recipe. Potato Soup Saute 1 cup diced onions and 1/2 cup chopped celery in 2 TBS butter until transparent. Add 2 cups peeled, cubed potatoes, 2 cups chicken broth, 1 tsp salt, and pepper (to taste). Cover and Boil until potatoes are tender, about 20 minutes. Add 1 3/4 cups milk and 1/4 cup heavy cream. Heat through (do not boil) and serve. Happy gardening!