Well, here we are reaching the end of another growing season. In spite of a cool spring and garden crops being late, it looks like another bumper crop. Many are busy canning and freezing for the months ahead. I know I'm always looking for new ways to serve up those beautiful summer veggies; here are some of my simple and favorite ways of using my vegetables.
FRESH TOMATO SALSA
1 c diced fresh tomato
1/2 cup finely chopped green, yellow or red pepper
2 TBSP finely chopped white or green onion
1 jalapeño chile finely chopped or grated, seeds
1 TBSP chopped fresh cilantro
2 tsp lime juice
1/2 tsp minced garlic, or to taste
Sea salt to taste, about 1 tsp
It's wonderful fresh, but you can make larger amounts and freeze it. When using frozen, add 1/2-1 can tomato paste, it thickens the water leeched from the vegetables in freezing. You may need to add more salt
This tip comes from my friend Judy. Thanks!
2 c cooked garbanzo beans
1/4 c tahini or sesame meal
1 clove garlic
4-6 TBSP lemon juice
Dash of hot pepper
1 TBSP olive oil
Sea salt to taste
1 TBSP finely chopped parsley or basil (optional)
Mash or puree garbanzos with rest of ingredients preferably with a food processor. Garnish with a drizzle of olive oil & parsley. Serve with a plate of fresh garden vegetables: carrots, broccoli, zucchini,, whatever you like
CUCUMBER YOGURT SAUCE WITH MINT
1/2 c grated cucumber
1/2 c nonfat plain yogurt
1 TBSP chopped fresh mint
1-1 1/2 tsp lemon juice
1/2 tsp ground cumin
Pinch cayenne pepper
Sea salt to taste
Add this to your plate of veggies & hummus delicious!
Try roasting some of your surplus pepper crop. Split red, green, yellow peppers in halves, remove seeds and place in a hot 450 degree oven until skins begin to turn golden brown, about 5-10 minutes. When cool, skins will easily peel off. Store in olive oil with a few garlic cloves thrown in. They'll last about two weeks in the refrigerator. Add to pasta salads, soups or use as a garnish for sandwiches.
If you're canning hot peppers, try adding a few quality dill pickles, cucumbers, small onions, cauliflower pieces or red peppers; it looks beautiful and makes a tasty treat or gift come Christmas.
If you're making bread & butter pickles, try pickling some green beans in the same brine, or dilled; they're good that way too!
If you would like to see your favorite garden recipe here please write me and I'll share it. I love to hear from my readers in the kitchen! Submit to: Rebecca Huber RN, CMT 312 Hill Arcade, Galesburg, IL 61401
Last Modified: September 4, 1996