Garlic Mashed Potatoes

“I was never a huge potato fan until we started to grow our own. The taste difference is amazing when they are fresh from the garden.” INGREDIENTS 2 pounds Yukon gold potatoes, peeled and cut into 2″ pieces 3 large cloves garlic, sliced 3/4 cup low-fat buttermilk 1 tablespoon butter 1/2 teaspoon salt 1/2 teaspoon… Read more »

Corn Medley

“A great crowd pleaser for a BBQ. Great when peppers, zucchini and tomatoes are available in abundance in the garden. ” INGREDIENTS 2 teaspoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 2 tomatoes, chopped 1 zucchini, finely chopped 1/2 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon dried oregano 1/4… Read more »

Baby Vegetable Parcels With Herbed Butter

“This is so great with mixed baby vegetables fresh from the garden. Almost any baby vegetables will do.” INGREDIENTS baby carrots yellow or fancy baby zucchini green beans onion, sliced thin butter zest of one lemon fresh basil, chopped salt and pepper DIRECTIONS Trim the vegetables leaving the whole or in large pieces. Place vegetables… Read more »

Sauteed Rice With Vegetables

“A bright and colourful way to use left-over cooked rice. In the summer substitute whatever fresh vegetables you have in the garden.  Serve it warm as a side dish or cold as a rice salad.” INGREDIENTS 2 tablespoons olive oil 1/4 cup onions, diced small 1 cup mushrooms (cremini and shitake) diced small 2 cloves… Read more »

Mediterranean Pasta Salad

“A salty-tangy salad that looks colourful made with tri-colour pasta .” INGREDIENTS 3-4 cups tri-color fusilli 1/2 red pepper, chopped 1/2 small zucchini (green or yellow) chopped 1/3 red onion chopped or sliced into 1 inch lengths 3 tablespoons parsley, chopped fine 30-40 pitted kalamata olives chopped in half 1/4 cup salami (thin slices chopped… Read more »

Greek Pasta Salad

“There are not many store-bought salad dressings that I like however this one makes a great quick pasta salad. The vegetables in this salad often depend upon what is availabe in the garden or what I have in the fridge. Sometimes I add zucchini, sometimes I use swiss chard instead of spinach.” INGREDIENTS 1 cup… Read more »

Tomato and Bocconcini Salad

“A terrific summertime salad with tomatoes and basil fresh from the garden. If you are entertaining, try Bocconcini, Cherry Tomato and Basil Skewers for a similar taste in an easy to eat version.” INGREDIENTS tomatoes, sliced thick bocconcini cheese, sliced thick basil olive oil balsamic vinegar salt DIRECTIONS Arrange tomatoes and cheese in overlapping slices… Read more »

Taco Salad

“Who doesn’t love taco salad? This one is a vegetarian version which I prefer as it is a bit lighter tasting.” INGREDIENTS 1 large container sour cream 1 large cream cheese 1 taco seasoning mix 1 – 2 cups cheddar cheese, grated lettuce grated tomatoes diced onions diced DIRECTIONS Mix sour cream, cream cheese and… Read more »

Raw Swiss Chard, Kale and Feta Salad

With summer comes an abundance of swiss chard and kale in the garden. While we often eat our greens stir fried with garlic, I also love this recipe as a great way to eat the greens raw. Use younger greens for a more tender taste, although they do not have to be baby sized. INGREDIENTS… Read more »

Spinach Strawberry Salad With Poppy Seed Dressing

“A refreshing summer salad great when strawberries and spinach are fresh from the garden.” INGREDIENTS spinach mushrooms, sliced onions, sliced strawberries, sliced 3/4 cup sugar 1 teaspoon dry mustard 1 teaspoon salt 1/3 cup vinegar 1/2 small onion, minced 1 cup salad oil 1 1/2 tablespoon poppy seeds DIRECTIONS Put sugar, mustard, salt, vinegar and… Read more »