More from the garden

     SPICY BEET SALAD 

8 medium beets

1/4 tsp. ground ginger

2 Tbsp. tarragon vinegar

1 c. shredded carrots

2 Tbsp. olive oil

2 Tbsp. sliced scallions

2 tsp. low-sodium soy sauce

1/4 tsp. dry mustard

2 Tbsp. minced fresh parsley

In boiling water in 3-quart saucepan, cook beets for 45 minutes or until tender. Drain and rinse under cold water. Slice off tops and squeeze beets toremove skins. Cut beets into 1/2” slices and place in large bowl. In small bowl whisk together vinegar, oil, soy sauce, mustard and ginger. Pour over beets and toss to combine. Arrange beets on platter. Sprinkle with carrots, scallions and parsley. Chill or serve warm. Makes four servings.

 

HONEY-GLAZED CARROTS     

 

4-5 medium carrots, thickly sliced diagonally

1 c. defatted chicken stock

2 Tbsp. honey

1 Tbsp. Dijon mustard

In large frying pan combine carrots, stock, honey and mustard. Cover and cook over medium-high heat, stirring often, for five minutes or until stock has been reduced to a glaze. Makes four servings. To freeze: Prepare recipe as directed. Cool quickly then pack in freezer containers and freeze. To serve place frozen carrots in saucepan, cover and warm over low heat until heated through, stirring occasionally. Or microwave on high until hot.

 

GARDEN-PUFF POTATOES    

 

4 large baking potatoes

1 c. shredded carrots

1 1/2 c. bite-size broccoli florets

1/3 c. buttermilk

1/2 c. diced green peppers

2 tsp. dill weed

1/4 c. diced onions

1 Tbsp. snipped chives

Bake potatoes at 375° for one hour or until easily pierced with a fork. Steam broccoli for three minutes. Add peppers and onions. Steam for two minutes. Cut a thin slice off the top of each potato. Scoop out the pulp, leaving a 1/4-inch thick shell. Reserve shells and transfer pulp to a blender or food processor. Add carrots, buttermilk and dill. Whip on high speed for five minutes or until light and fluffy. Add more buttermilk if needed. Transfer to medium bowl. Fold in steamed vegetables. Spoon potato mixture into reserved shells. Broil about 4-inch below broiler element for five minutes or until lightly browned. Sprinkle with chives. Makes four servings. To freeze: Prepare recipe as directed. Freeze stuffed potatoes on baking sheet until firm. Wrap in freezer wrap or foil, or place in freezer bags. To serve unwrap potatoes and place on baking sheet. Bake in 350° oven for 30-40 minutes or until heated through and lightly browned. Sprinkle with chives or microwave one potato on high for five – seven minutes or until hot.

 

STUFFED CHERRY TOMATOES   

 

24 red or yellow cherry tomatoes

1/2 c. dry-curd cottage cheese

1/4 c. minced spinach

1 Tbsp. minced fresh basil

2 tsp. snipped chives

Slice off very tops of tomatoes. Use a small spoon to remove insides; discard. Turn tomatoes upside down to drain while you prepare filling. In small bowl mix cottage cheese, spinach, basil and chives. Spoon into tomatoes (or place in pastry bag fitted with large decorative tip; pipe filling into tomatoes). Makes eight servings. Variations: Replace cottage cheese with pureed chicken, tuna or salmon salad. Garnish with tiny herb sprigs or try guacamole.

 

SUMMER FRUIT SALAD

 

4 c. sliced fresh peaches, plums, nectarines and Bartlett pears

2 Tbsp. lemon juice

1 head iceberg lettuce,  in chunks

8 oz. Swiss cheese, cubed

1/2 c. toasted slivered almonds

Peachy Creamy Dressing

Coat sliced fruits with lemon juice. Toss together lettuce, fruits, cheese and almonds. Serve with dressing. Makes 4-6 servings.

PEACHY CREAMY DRESSING

1 1/2 c. sliced fresh peaches

1 Tbsp. honey

1/4 c. plain yogurt

1/4 tsp. ginger

1/4 tsp. salt

Place ingredients in blender. Blend until smooth. Chill.

 

HERB TIPS:

• When substituting dried herbs for fresh ones in recipes, use this guide: 1 Tbsp. fresh herbs equals 1/2 tsp. of dried, crumbled herbs or 1/4 tsp. of dried, powdered herbs.

• For best flavor harvest herb leaves before plants flower.

• To air-dry herbs hang in bunches from drying rack or wooden laundry rack. Put rack in dark, dry, well-ventilated place. For fast, even drying, use a dehydrator at a lower temperature than for vegetables and fruits.

• For meat and vegetable soups/stews, mix one part sage, one part thyme, two parts marjoram, two parts rosemary and two parts savory. For fish stews/ soups, mix 1/4 part oregano, half part dill, half part thyme, one part basil, one part lemon balm and one part savory.

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