Garden to Table Recipes

The last few weeks have been a bit of a whirlwind around here for our family. It has been no different in the garden. We've been gathering up hordes of garden peas (and still a few snaps), onions, garlic, swiss chard, zucchini, cucumbers, nasturtiums, strawberries, and cabbage. We finished off the last of the lettuce, spinach, and edible radishes this week until cooler weather prevails. I love the radish flowers, so I let them go to seed for good looks.

We've got such a plethora of cucumbers that I've turned two batches of dill and sweet pickles this week. I've also baked a few loaves of zucchini bread, whirred up some pea pod pesto, chopped out some low sat-fat coleslaw, created a tasty veggie-beef burger recipe, and boiled up a lemony low-fat potato salad. Here are a few of the recipes:

Dorothy's Sweet Slices
My Grandma's Recipe - I helped her make these every summer as a kid

6 large cucumbers, sliced thin, or the equivalent
1 cup vinegar
2 cups sugar
1 tbsp celery seed
1 medium onion, sliced thin

Put all your veggies in a large bowl (I have one that a plate fits inside to weight down the spears while they're working overnight). In another bowl or pourable measuring cup, mix the vinegar with the sugar - it takes a little while to get them to combine. Next, add celery seed. Finally, pour sugar mixture over the cucumbers and onions. Toss to coat. Cover bowl & refrigerate overnight, stirring a few times to combine flavors well. Can into jars and refrigerate. We try to use these within a month, because I don't like to heat the jars - I think it messes with the flavor and color of the cucs. Plus, my Gramma Dorothy never heated them and I always listen to my Grandma.

Dilly's Spears
A refrigerator recipe I created over the past few years through trial and error

32 pickling cucumbers, quartered (use ones a bit larger than your jars for an easy fit)
1 medium onion, sliced thin (optional)
1-1/2 cups vinegar
1 cup fresh dill sprigs
1 tbsp dill seed
1 tbsp pickling spice

Place spears in a large bowl (one that a plate will fit inside to weight the cucs down while working overnight in the vinegar solution). In another bowl with pourable spout, combine the rest of the ingredients and pour over cucumbers. Place plate on top and refrigerate overnight, turning a few times to coat the cucumbers. Finally, can pickles and refrigerate. I don't heat these because I'm lazy, we just eat them within a few weeks.

Zucchini Oat Bread
A new favorite from Southern Living

1-1/2 cups sugar or sugar free equivalent (check the label)
2-1/2 tsp ground cinnamon
2-1/2 cups flour ( I use 1 cup whole wheat and 1-1/4 cups all-purpose)
1 cup rolled oats
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3 eggs
1 cup applesauce
1/4 cup butter (I use canola oil instead)
1 tsp vanilla
2 cups shredded, unpeeled zucchini (My zucc made about 3 cups and it was still yummy)
1 cup chopped walnuts, pecans, or nut of your choice
3/4 cup raisins, optional - I always leave these out

Preheat oven to 350 and coat 9x5x3-inch loaf pan with cooking spray, set aside. Combine 2 tsp sugar and 1/2 tsp cinnamon in a little bowl, coat pan with this mix and dump what doesn't stick back into a little bowl for later. Combine flours, oats, baking powder, salt, baking soda, and remaining cinnamon in a bowl, set aside. In a large mixing bowl beat eggs with electric mixer on medium for 2 minutes or until foamy. Add remaining sugar, applesauce, butter, vanilla. Gradually add flour mixture to the wet mix, beating on low speed just until combined. Stir in zucchini, nuts and raisins. Spoon into prepared pan. Coat with remaining cinnamon sugar mix. Bake for 1 hour and 20 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on rack. Wrap and store several hours before slicing (Yeah, right! My guys tackle it the minute it's out of the pan onto the cooling rack!) We heat it for 15-20 seconds in the microwave with a little margarine & add extra cinnamon sugar if we're feeling really naughty :)

Pea Pod Pesto
My favorite new creation - I use it on so many things - chicken, potato salad, sandwiches, burgers, and of course, pasta!

1 cup fresh snap peas
2 cups fresh basil
2 cloves garlic, smashed
¼ cup grated parmesean cheese
¼ cup pine nuts
1 tsp salt
½ tsp pepper
¾ - 1 cup extra virgin olive oil – I use organic

Blanch pea pods in salted, boiling water for 2 minutes or until tender. Drain and chop if very large & add into bottom of a food processor with the next 6 ingredients. Pulse all ingredients until just combined. Next, add EVOO while processor is on. After 30 seconds or so, give it a taste & add more salt & pepper as needed.

Low Sat-fat Coleslaw

One head cabbage, finely chopped
1 tsp salt
2 tsp sugar
1/4 cup mayo
1/4 cup Henderson's Sweet Oil & Vinegar Dressing
Dash of ground red pepper

Add chopped cabbage into large bowl, sprinkle salt and sugar over the top and let sit for a few hours. Drain out water at the bottom of bowl. (This creates a much drier coleslaw that lasts a lot longer.) In another bowl, create dressing with the rest of the ingredients. (I have also substituted poppy seed dressing for the mayo/vinegar and oil mix and it's really yummy as well).

Veggie-Beef Burgers
Our new way to lower beef intake on the buns!

1 lb lean ground beef, grass fed is the best
2 tbsp EVOO
1 medium zucchini, finely chopped
1 small onion, finely chopped
1 pkg cremini or button mushrooms, finely chopped
1 clove garlic, finely chopped
1 tsp beef boullion
ground red pepper
Salt and pepper, to taste
1/4-1/2 cup breadcrumbs

Saute veggies in EVOO until soft. Then add garlic, boullion, red pepper, pepper and salt. Cook until browned. Let cool in a bowl. Once the veggies are the same temperature as your beef, mix meat and veggies together in a large bowl with your hands, add just enough crumbs to hold mixture together so you can make the patties. Heat skillet or grill, spraying with EVOO spray to keep from sticking, and cook to your desired doneness. Served on a whole grain bun with lettuce and tomato, it's quite a treat!

Lemony Low-fat Potato Salad
altered slightly from allrecipes.com recipe

5 cups cubed garden potatoes (my favorite is Yukon Gold)
3 hard boiled eggs, diced
1/3 cup lemon juice
1/4 cup canola or olive oil
2 tsp white sugar, or less to taste
1-1/2 tsp seasoning salt (I use Nature's Seasonings, my Rissa's favorite)
1-1/2 tsp Worcestershire sauce
1-2 tbsp mustard, any type will do, do this to your taste. I use 2 tbsp
1/4 tsp ground pepper
1/2 cup mayo, I prefer one made with canola or olive oil
1/4 cup chopped green onions
1/3 cup chopped celery
3 tbsp chopped fresh parsley or other herb of your choice

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain. While potatoes are working, combine in a large batter bowl with lid, lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard & pepper; mix well. Blend in mayo. When potatoes have drained, add to sauce. Mix in green onions, celery, and herbs. Refrigerate at least 2 hours before serving.