Category: Garden-Fresh

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Garden Herb Buttermilk Ranch Dressing

You’ll never want to go back to store bought after this!  In fact, you may just want to find ways to use it for everything, it’s that good! If you aren’t growing herbs in your garden, this is the perfect reason to do so!

Recipe

1 1/2 cups mayo of your choice

1 cup buttermilk

1-2 freshly squeezed lime or lemon juice

2 tablespoons fresh cilantro minced

1-2 tablespoons fresh dill, minced

1 tablespoon fresh oregano, minced

1 tablespoon fresh chives, minced

1 quarter of a small onion (about 2 tablespoons) minced

2-4 fresh minced garlic cloves

2 teaspoons freshly ground black pepper

1 teaspoon sea salt

Whisk all ingredients together and store in quart jar.  Keep in fridge for 1 week.

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Chicken Bacon Ranch Pasta

A hit with everyone in my house! This is packed full of flavor and sure to please your crowd!

Recipe

Make the ranch dressing:
1.5 cups mayo
1 cup buttermilk
1 juice of a lime
1 teaspoon coarse sea salt
1 teaspoons ground pepper
2-4 garlic cloves minced
1/4 cup minced onion
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh dill
1 tablespoon minced fresh oregano
Set aside. It is better the second day too.

Drizzle 2 chicken breasts with olive oil and sprinkle with salt and pepper. Roast at 400 degrees until done. Chop chicken and set aside.
16-24 oz noodles. I use gluten free Dellalo. Baked spaghetti squash is also a great option.
Cook the pasta to your liking and set aside.
Cook 1 package bacon (I like Columbus turkey bacon) chop and set aside.
1 pint cherry tomatoes quartered
1 bunch green onions, chopped
Add all ingredients together in a large bowl. Add 2 cups ranch dressing and serve.

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Asian Chicken Salad

Fresh and delicious! Use as a main dish for a spring or summer dinner or take it as a side to a party!

Recipe

3 tablespoons coconut aminos
3 tablespoons freshly grated ginger
1 tablespoon chili garlic sauce
1 tablespoon honey
3 tablespoons avocado oil
2 teaspoons sesame oil
Half of a rotisserie chicken, shredded (use the rest for another dish)
3 oranges, peeled and separate the membrane from the fruit.
1 head Napa cabbage, chopped finely
2 red or orange bell peppers
1/2 cup chopped cilantro leaves
1 bunch green onions, chopped
1/2 cups chopped cashews.

Make the dressing by mixing the aminos, ginger, chili garlic sauce, honey, and oils. Set aside. Mix together the rest of the ingredients and drizzle the dressing on top. Mix to incorporate. Serve.

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Balsamic Sun-Dried Tomato Bruschetta

Lots of flavor in this one! It is a perfect way to use up those extra tomatoes in the garden. You can use cherry or large tomatoes. It makes a great appetizer or lunch.

Recipe

2 lbs. cherry or large tomatoes quartered.
1/4 to 1/2 cup olive oil
1-2 tablespoon balsamic vinegar
1 tablespoon Italian seasoning
Sea salt and pepper

Drizzle olive oil, vinegar, seasoning, salt and pepper for taste. Toss until coated and bake at 350 degrees for 45 minutes, flipping the tomatoes every 15 minutes to avoid burning.

To assemble: toast slices of a baguette or sourdough bread, spread cream cheese or goat cheese onto bread. Add the warm tomatoes and sprinkle with chopped basil.

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Mediterranean Chicken Rice Bowl

Simple and fast! That is what I love especially when I have been outside working in the garden for hours. I need something that will fill me up, is nutritious and simple. This dish is full of flavor and makes for good left overs the next day.

Recipe

Basmati or brown rice, cooked

1 cucumber chopped

1 pint cherry tomatoes cut in half

1/4 cup kalamata olives cut in half

1/4 cup feta cheese crumbles

For the Dressing

2 tablespoons olive oil

juice of 1 lemon

2 tablespoons chopped fresh oregano and parsley

2 garlic cloves, finely chopped

Grilled or rotisserie chicken cut or shredded

In a large bowl mix together the cucumbers, tomatoes, olives and feta. Make the dressing by adding the oil, lemon juice, herbs, garlic and salt and pepper. Add dressing to the veggies. Place greens into a bowl top with rice of choice and the veggies. Add chicken and enjoy!

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Garden Veggie Mediterranean Salad

Veggie Garden Greek Salad

I love making this salad because most ingredients come from my vegetable and herb gardens. It is packed full of flavor. Serve with pita or just make as a side dish.

Recipe

1 pound ripe tomatoes, chopped

2 bunches scallions, chopped

2 thin sweet green cucumbers (hothouse works), sliced

16 ounces garbanzo beans (optional) rinsed well

1/3 cup fresh parsley leaves chopped

1/3 cup fresh mint leaves chopped

1/3 cup fresh basil leaves chopped

Juice of 2 lemons

1 tablespoon fresh chopped garlic

1/2 cup olive oil

8 ounces feta cheese crumbled

Sea salt and pepper to taste

Mix all ingredients together into a large bowl and serve! Easy!

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Creamy Pasta Primavera

Creamy Pasta Premavera

Can’t go wrong with the fresh, simple and flavorful dish as a side dish for a party or an easy vegetarian meal.

Recipe

16 ounces your choice penne or spiral noodles cooked according to the directions on the package

1/2 pound cherry tomatoes, sliced

1 cup shredded carrots

1 bunch asparagus sautéed and chopped

1 tablespoon garlic chopped

1/2 cup butter

1 cup heavy cream

1/2 cup fresh chopped basil

Sea salt and pepper to taste

Boil the pasta and strain. Sautee the asparagus and add the butter, cream and garlic. Add the carrots, tomatoes and basil. Stir and throw in the cooked pasta. Add salt and pepper to taste. Serve.

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Asian Chicken Salad

Asian Chicken Salad

Fresh, filling and full of flavor! You are going to love this salad!

Recipe

3 oranges, with the pith and membrane cut away from the wedges

1/3 cup rice vinegar

3 tablespoons coconut aminos

1 tablespoon chili garlic sauce

3 tablespoons fresh minced ginger

1 tablespoon honey

3 tablespoons liquid coconut oil

2 teaspoons toasted sesame seed oil

1 rotisserie chicken shredded

1 head Napa cabbage sliced thin

2 red bell peppers, chopped

1 cup fresh cilantro leaves, chopped

1 bunch scallion, chopped

1/2 to 1 cup cashew halves

After removing the pith and membrane from the oranges, squeeze the rest of the juice out of the oranges to equal 6 tablespoons.  In a separate bowl, make the sauce by whisking the vinegar, coconut aminos, ginger, chili garlic sauce, honey, orange juice, and oils together. In a large bowl mix together the chicken, cabbage, peppers, cilantro, scallions and cashews together. Pour the dressing over the top and mix with tongs. Serve immediately.

 

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Easy Summer Mac N Cheese

Easy Mac N Cheese

This is my favorite quick and easy summer meal to make for lunch or dinner. I use my favorite sun sugar tomatoes and fresh basil to garnish!

Recipe

4 cups or 16 ounces gluten free noodles (or any noodles of your choice)

1 cup heavy cream

2 cups shredded sharp cheddar cheese like Tillamook

1 teaspoon powdered onion

1 teaspoon powdered garlic

Sea salt and pepper for taste

Bring a large pot of water to a boil. Add the noodles and cook until just soft. Strain. Put strained noodles back in the pot
While the noodles are cooking mix the cream, shredded cheese, garlic and onion powders together. Add the cream and cheese mixture to the noodles on low heat. Stir until cheese is melted. Add salt and pepper for taste. Garnish with fresh tomatoes and basil.

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Gluten Free Buttered Noodles with Garden Fresh Veggies

Gluten Free Buttered Noodles with Garden Fresh Veggies

There is nothing like the tang of fresh garden tomatoes, soft purple potatoes, delicious zucchini and fresh herbs to make any pasta dish better! This was all eaten in just a few minutes! You could add chicken, but we didn’t miss it!

Recipe

1 yellow onion, sliced
1 zucchini, chopped
4 purple potatoes, chopped
Saute in butter, sea salt and fresh pepper.
Cook 1 package gluten free noodles. Strain. Add to veggies.
Add 2-4 cups cherry
4 more tablespoons butter
1/2 cup fresh basil, chopped
1/2 cup Parmesan cheese
Serve warm!