Whether your garden is over flowing, or you have a box of produce from your CSA – check out these 13 yummy recipes for inspiration on how to cook up your garden fresh veggies!
Pueblo Green Chili is not like any other Chili you have tried. It’s different, but delicious to say the least!
Pueblo Chile taste great with warmed tortillas or on top of an open face hamburger (in Pueblo we call that a Slopper).
Typically Pueblo green chili is pretty hot, so if you like a more mild flavor you can use Anaheim peppers instead.
When you have fresh tomatoes and basil from your garden and an eggplant in your refrigerator there are so many delicious possibilities.
Basil is perhaps one of my favorite fresh herbs to cook with.
I have used it to make a delicious Margherita Pasta in the past but wanted to try something new and add in eggplant for a wonderful meat substitute so I came up with this easy Eggplant Pasta recipe.
Looking for an easy healthy salsa recipe? Here is my favorite. It is so so easy to make but tastes incredible.
The fresh flavors blend together so well. You can use this salsa as a dip with chips but it is also fantastic on tacos or an other Mexican inspired meal.
You are going to love this so much that you will never want to buy store bought salsa again. It really can’t compare.
Throughout this summer, I’m going to be bringing you some really fun recipe ideas for using the abundance of Garden Veggies that swarm our homes this time of year!
I had some mashed up avocado and a tomato and decided to try making something I have seen over and over on Pinterest.
I only had Hot Pepperjack Cheese in the fridge so that is what I used.
It was SO good and filling. I was full for hours and the pepperjack cheese gave the flavor a nice kick!
Looking for a delicious way to get more veggies into your diet? This Squash Cheddar Biscuit Recipe will make the whole family happy!
I’m happy to report that this year in Colorado a miracle happened and we received an abundance of rain, so I’ve managed to keep most things alive – with the exception of my snap peas and green beans – those bit the dust pretty early on in the season.
We’ve been roasting, sautéing, grilling and frying cabbage for as far back as I can remember, but it did inspire me to try out different flavors and angles.
What resulted was this new family favorite of Curried Roasted Purple Cabbage.
Not only is this one of the simplest side dishes you can prepare with just a slice, a drizzle and a sprinkle involved, but it is full of flavor the whole family will love.
Fresh vegetables make a great accompaniment to summer dishes and are plentiful this time of year.
Fresh spinach sautéed with bacon and fresh mushrooms makes an excellent side for any meal.
Spinach picked up at the grocery store or fresh spinach picked from your garden create the base for this warm and tasty salad.
This warm spinach salad with bacon and mushroom can make an incredible accent with a nice steak or seafood.
This garden fresh simple green beans recipe with lemon and rosemary dressing is a wonderful way to use your garden fresh green beans with a bit of a twist on flavor rather than the traditional olive oil, salt & pepper combo.
I got this recipe from my husband’s uncle who made this for a summer family picnic. It was unique and delicious and I just had to share it with you!
This is a simple green beans recipe using just 4 ingredients – fresh green beans, lemon, butter, and rosemary!
The combo of lemon and rosemary is delicious and I’m sure you will enjoy this twist on a favorite fresh garden veggie this time of year!
Corn and bacon pancakes?!? YES! They are AMAZING!
My family loves these pancakes and they are just so awesome to make and even more awesome to eat.
We actually make these for dinner as our preferred “breakfast for dinner,” but they are just a great at breakfast too!
We are going to share a few things with you on this post! First, the basic recipe for creating corn and bacon pancakes. It’s quite simple really!
The garden was producing baby greens, green onions, radishes, and herbs. I had cherry tomatoes and cucumbers from elsewhere. That’s how this salad was born.