As we move into mid summer our pampered vegetable gardens are beginning to yield large quantities of beans, beets, onion, cucumbers, summer and zucchini squash, and peppers to name a few. With busy schedules many of us do not have time to actually enjoy the fruits of our labors yet hate to let them go to waste. Here are some of my favorite vegetarian treats that will help you serve up the bounty of your garden and satisfy even the hardiest of appetites.


1 8oz can of tomato sauce, or your own puree with fresh

1 6oz can chopped tomatoes with jalapeno peppers

1 med. size fresh tomato chopped

1 sml onion chopped or 3-4 green onions with tops

1/2 c green beans steamed until tender

1/2 c grated cucumber

10-15 ripe black olives, sliced

1 TBS chopped garlic, or 1 tsp. garlic powder

1/2 tsp. dried red pepper optional

1 tsp. dill weed

3 Tbsp. quality cold pressed olive oil

Fresh dill, yarrow or other herb sprig for garnish

Blend 3/4 of all ingredients in a blender- add the remaining mix for texture . Allow to stand at room temperature for one hour. Serve with pita bread or blue corn chips. Preparation time 25 minutes.


2 c fresh green beans- whole

1 lrg beet- save the leaves

1 lrg onion sliced in strips

1 lrg tomato chopped

6 sml new red potatoes

1/2lb flavored pasta, lemon pepper or tomato basil

1/2 c quality olive oil or Italian salad dressing

Sprig of dill for garnish

Steam all vegetables except the tomato until fork tender and allow to cool. Slice potato and dice the beet. Marinate all vegetables except for the beets in a shallow pan for 1-2 hours at room temperature. Marinate diced beets in a small bowl in red wine vinegar for 1/2 hour. Arrange beet leaves on large round shallow tray. Arrange marinated vegetables on beet leaves; place marinated beets in a small bowl in the center. Garnish beets with dill sprig. Boil pasta, rinse and oil. Serve cool.


3 med. ripe tomatoes

2-3 green onions

2 cloves garlic

Handful of parsley

Handful of cilantro

1 Jalapeno pepper seeds removed

1/2 tsp. sea salt or to taste

1 Tbsp lime juice

Finely chop peppers, tomatoes, onions, parsley and cilantro. Mix all ingredients- allow to sit for at least two hours before serving.

Don’t be afraid to experiment with recipes. Add your own flare to these or other existing recipes. Don’t forget the eatable flowers (only non-chemicalized.) Use as garnishes in salads, ice cream or sorbet. They add a beautiful and colorful touch to summers bounty! Till next time, Rebecca