So what do you do when your garden explodes? You'll probably can or freeze the overflow, but fresh veggies right out of the garden are really the best. Staples like salads, steamed broccoli and corn on the cob are wonderful, and we love trying new recipes as well. Here are a few of our favorites to help you deal with the abundance of produce flowing from your garden.
ROASTED TOMATOES WITH GARLIC AND HERBS
This recipe works beautifully with cherry tomatoes, plum/paste tomatoes, and smaller, meatier beefsteaks. Keep in mind that roasting times will vary depending on the variety used.
Ingredients:
2 pt. (approximate) cherry or plum tomatoes
4 cloves garlic, unpeeled
Olive oil for drizzling
Herbs - fresh or dried - for sprinkling (oregano, thyme and rosemary work well)
Oil spray
Preheat oven to 425°F.
Lightly spray a jellyroll pan (or other shallow pan with a lip) with the oil spray.
Halve the tomatoes and place them on the pan, cut side up. Add unpeeled garlic cloves. Drizzle olive oil generously over all and sprinkle with herbs.
Roast for 30 minutes, checking occasionally. When they appear leathery in texture, they're done. You can also roast them until they're caramelized - this will intensify the flavor - but be careful not to burn them (or the garlic). Serve on slices of baguette, incorporate into a tomato sauce, serve with goat or farmer's cheese - the possibilities are endless!
GREEN BEANS AND BABY SUMMER SQUASH WITH BACON, GARLIC AND PARMESAN
Ingredients:
1 lb green beans (you can use wax or Romano beans if you prefer)
4 or 5 baby summer squash (zucchini or yellow), preferably under 5" long
4 strips bacon
3 cloves garlic
1 cup freshly grated Parmesan, Romano or Asiago cheese (or a blend)
Fry bacon in heavy-bottomed frying pan. While bacon cooks, cut green beans into 1"-2" pieces, slice squash into 1/4" rounds, and finely mince garlic. When bacon is done, set aside to drain and reserve 2 tbsp. of the rendered fat. Return fat to pan over medium heat and add green beans and squash. Sautée until tender-crisp, about 3-4 minutes, then add garlic. When garlic is golden and fragrant, crumble the bacon back into the pan and sprinkle with 1/4 c. of the cheese. Toss, then add another 1/4 c. cheese. Remove from heat and add remaining 1/2 c. cheese. Serve immediately.
HERB PESTO
This is a wonderful way to use summer's abundance of fresh herbs. While basil may be the traditional herb of choice, pesto is equally delicious when made with other herbs. Choose your favorites and experiment.
Ingredients:
4-5 c. fresh herbs
2 cloves garlic, or to taste (you really can't use too much garlic!)
1 c. olive oil (NOTE: This amount isn't written in stone. It will vary depending on the herbs you use; sturdy, "woodier" herbs like parsley, sage and rosemary have lower moisture and will require more than tender herbs like basil, tarragon or marjoram. It will also depend on personal preference. Some people like a thicker, more paste-like pesto, while some want a thinner texture.)
1/2 c. walnuts
1 tbsp. lemon juice (optional)
1 c. (or to taste) Parmesan cheese
In a food processor, pulse the garlic and walnuts with 1/4 c. olive oil until almost reduced to a paste. Add the herbs and 1/2 c. olive oil and pulse until the mixture is well incorporated, adding olive oil as needed to attain desired consistency. Add lemon juice and Parmesan and pulse. Add more olive oil if pesto is too thick. Serve over pasta, on chicken or fish, use as a sandwich spread or a dip.
SESAME BROCCOLI
Ingredients:
1 large head of broccoli
Soy sauce to taste
1 tbsp. sesame oil
1/2 inch piece of fresh ginger, peeled and sliced
1 clove garlic, peeled and smashed
1 1/2 tbsp. canola oil
1 tbsp. toasted sesame seeds
In a dry skillet or wok over high heat, toast the sesame seeds, stirring or tossing frequently, until golden. Set aside.
Cut broccoli into florets. Blanch in water sufficient to cover just until it turns bright green, then immerse in ice water to stop the cooking process, and drain completely
Add canola oil, garlic and ginger to the skillet or wok. Cook over high heat, stirring or tossing frequently, until the garlic is golden and fragrant. Remove ginger and garlic from pan, but leave the infused oil. Add the garlic and cook, stirring/tossing continuously, until heated through but still tender-crisp. Add soy sauce and sesame oil to pan and toss to coat broccoli. Sprinkle with toasted sesame seeds and serve.
We hope you enjoy these recipes. And please, feel free to comment with your favorites!
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