Garden Picked Summer Recipes

written by EcoScraps Staff

Harvesting lettuce, zucchini, green peppers or tomatoes this weekend? Why not try one of these refreshing summer recipes with natural, all organic ingredients you can pluck straight from your garden?!

 

Tomato and Herb Salad with Fresh Chive Cheese

source: http://www.myrecipes.com/recipe/tomato-herb-salad-with-fresh-chive-cheese-10000001823281/

Ingredients: 

  • 2 pounds assorted vine-ripened tomatoes
  • 12 to 14 slices Fresh Chive Cheese or fresh mozzarella
  • About 1 tsp. sea salt
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon honey
  • 1/4 cup extra-virgin olive oil
  • 2 to 3 sprigs marjoram, plus flowers if any
  • 10 to 12 basil leaves, plus flowers if any

Preparation: 

  1. Slice large tomatoes; leave small tomatoes whole or cut in wedges or halves. Arrange on a platter with cheese.
  2. In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.
  3. Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.

For more information about this tasty recipe, click here.

 

Oven Baked Zucchini Chips

source: http://www.nutritionistinthekitch.com/2012/08/07/oven-baked-zucchini-chips/

Ingredients: 

  • ¼ cup dry whole wheat breadcrumbs
  • ¼ cup grated fresh Parmesan cheese
  • ¼ teaspoon seasoned salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup unsweetened almond milk (you could also use skim milk)
  • 2½ cups (1/4-inch-thick) slices zucchini
  • Cooking spray

Preparation: 

  1. Preheat oven to 425 degrees.
  2. Combine first 5 ingredients in a medium bowl stirring with a whisk.
  3. Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture.
  4. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
  5. Bake for 30 minutes or until browned and crisped.
  6. Enjoy!

For more information about this tasty recipe, click here.

 

Vegan Stuffed Green Peppers

source: http://thevegantummy.blogspot.com/2011/10/vegan-stuffed-green-peppers.html

Ingredients: 

  • 1-2 T olive oil
  • 1 C chopped white onion
  • 2 cloves minced garlic
  • 1 C sliced button mushrooms
  • 1/2 C sliced celery
  • 1 package of Trader Joe’s Beef-Less ground beef (12 oz.)
  • 1  28oz. can of diced tomatoes
  • 1  6oz. can of tomato paste
  • 1 T vegan worcestershire sauce
  • 1/4 t garlic powder
  • 1/4 t onion powder
  • 1 C brown rice
  • water for cooking rice
  • 4 green peppers
  • Panko bread crumbs for topping

Preparation: 

Heat the oven to 375 degrees. Cook the brown rice according to the package directions. While the rice is cooking, in a saute pan heat the olive oil and add the onion, garlic, mushrooms and celery. Saute until the vegetables are tender, between 5 – 10 minutes. Add the package of “beef-less” ground beef and stir into the vegetables. Once the “beef-less” ground beef and the vegetables are well combined, add the diced tomatoes, tomato paste, worcestershire sauce, garlic and onion powder. Gently simmer. Once the rice is cooked add it to the vegetable mixture. Cut the top off of the green peppers and fill each with the mixture. Sprinkle with bread crumbs. Lightly oil a baking dish. Place the peppers open side up on the baking dish and bake covered for 30 – 35 minutes.

For more information about this tasty recipe, click here.

Happy gardening from ecoscraps!