All These Garden Veges, What Now?!

[Janie, Jackson and Jilly]

I had started a discussion on all the beautiful produce we've been getting from our gardens, which led to another discussion, what to do with it all! So maybe we can help each other use all the zucchini and all those tomatoes by posting some of our favorite recipes! Here's my last post in the "How Does Your Garden Grow?" discussion leading into garden recipes. So how do you use all those green beans, squash, cucumbers and herbs, do tell!!!

The latest pickings:

and dinner!

What I call Summer Pasta, made from all the zucchini and tomatoes coming from the garden now, plus cucumber salad with dill. Still have zucchini coming in, does anyone have a good zucchini bread recipe?! 

 

So I'll start with the recipe for Summer Pasta. I started making this a couple of years ago and made it up because of all the zucchini we had from the garden. Start a pot of water for the pasta. I cut Italian sausage into pieces and brown it in a deep saute pan. (You can use shrimp instead of sausage or omit this and just use the veges.) Once it is browned, I take out the sausage and put it on a plate. Keep just a little of the drippings and add a sliced onion. Let it start to caramelize, then add a couple of sliced garlic cloves, a few diced zucchinis and what would equal about 4 - 5 large tomatoes. If you have a lot of cherry tomatoes, use those and cut them in half. Cover it and let it all cook down, it'll start getting juicy, stir. Next I add a can of crushed tomatoes to give it more of a sauce texture. Add some oregano, red pepper if you like. Add the browned sausage back into the pan and put it on a low simmer, stir, heat thoroughly. Add your cooked pasta to the pan, mix it all together. I like to shred some mozzarella on top and mix it all in. I cut up some of the fresh basil from the garden to top it off. Get your glass of wine and a chunk of bread and enjoy!!!

[Sherri, Sophie, Winston, & Kitty]

anytime!

[F, Calla & Luca]

Thanks.

[Sherri, Sophie, Winston, & Kitty]

Pasta Concoction.

made with eggplant, peppers, tomatoes, basil and oregano from the garden, plus a little onion, garlic, portobello mushrooms and pine nuts.

[F, Calla & Luca]

Delicious looking.

[Donna K & Quincy]

Looks yummy, we just picked some Chantarelle mushrooms this evening, now I have to look for a good pasta recipe to use them in. I have brussel sprouts, cabbage and onions growing, The onions and cabbage are almost big enough to harvest, the brussel sprouts are going to be awhile yet.

[Janie, Jackson and Jilly]

This looks great Sherri! I think I know what's for lunch today!!

[Linda and "Toby"]

Yum! Looks delicious!

[F, Calla & Luca]

Gazpacho

I make a delicious gazpacho. This one was in today's paper and I have had it at St' Eve's restaurant. It is even more delicious but a bit spicy. You might want to cut back on the pepper. Of course the fabulous plating with a central mound of peeky toe crab, guacamole, some wafer sort of thing and greenery is not included here. You can use up a lot of vegetables.

http://www.northjersey.com/food_dining/166075626_Time_for_tomatoes....

[Janie, Jackson and Jilly]

I love Gazpacho but have never made it, will keep this recipe. Thanks!

[Sherri, Sophie, Winston, & Kitty]

This sounds delicious!

[F, Calla & Luca]

If you are in a hurry, or just don't follow directions like me, I'd just throw everything in the blender. Make sure to chill though. And Gazpacho does keep for several days at least.

[Janie, Jackson and Jilly]

F. this is a great tip! Thanks!