Nothing is more rewarding than harvesting your own vegetables then turning them into delicious recipes. Especially when they’re easy.
Here are a few easy veggie recipes in under 5 steps! Get your hands dirty. Dig in.
Katie’s Parsnip “Potatoes”
My best friend and I love making dinner together and sharing recipes. She’s one hell of a cook! One delicious alternative she shared with me this past weekend totally blew me away. Parsnip chips peeled and stir fried in garlic butter. Who knew parsnip could be this good? I always thought it was carrot’s spicy cousin. Delicious and so easy, lower carbs! They come out tasting exactly like a “fried crispy potato” but they’re not. I added sliced carrots from the garden to the dish but you can serve it plain in place of a potato dish.
– 4-5 large parsnips
– 4 cloves of garlic – sliced
– salt and pepper
– 1/4 stick unsalted butter
– Olive oil
1.) Peel parsnips and slice diagonally into thin “chips”
2.) Add butter and olive oil to the pan. Toss in sliced garlic. Salt and pepper. On low, sautee until brown. Remove garlic and set aside.
3.) Place parsnip into pan and sautee on medium-low until parsnips are tender. Appx 15 minutes. Add in browned garlic chips that were set aside. Finish with chopped parsley.
Nothing beats a stunning beet. We have been harvesting them from our garden and although there are so many things you can do with beets, this is my favorite recipe. It can be served hot or cold.
1.) Boil large pot of water. Add 4-5 large beets, whole, with skin.
2.) Cool, remove peels with hands (they come right off)
3.) Shred beets.
4.) In frying pan, add butter, salt, pepper, splash of white vinegar or lemon, add 1 teaspoon sour cream. Make them as creamy as you’d like. If desired, add a pinch of sugar to taste.
We grew up eating potato latke’s being Polish, but you can substitute some fresh shredded zucchini.
– 2 cups of shredded zucchini (squeezed dry)
– 1/4 cup diced sweet onion
– 1/4 cup seasoned breadcrumbs
– 1/4 cup all purpose flour or gluten free flour
– 1 garlic clove sliced
– 2 eggs beaten
– 1/2 cup of grated parmesan cheese (preferably fresh)
– 1/2 cup shredded Mozzarella cheese
– 3 dashes of hot sauce
– teaspoon of salt and pinch of pepper
– Vegetable or Canola Oil
1.) Combine Zucchini and salt. Wait about 10 minutes and squeeze zucchini to get all moisture out.
2.) Combine zucchini with breadcrumbs, flour, eggs, onion, parmesan cheese, mozzarella cheese, salt and pepper in bowl and mix
3.) Form into patties
4.) Heat oil in large skillet. Fry garlic in pan until browned. Discard garlic slices. Place zucchini latkes in pan and fry until golden brown.
Fresh Grilled Veggie “Pizza”
I love grilled pizza! It’s a cross between a flat bread and a rustic pie. Use either your outdoor grill or indoor grill pan. You can get a good grill pan at any home goods store for a reasonable price. This recipe seems easy but comes out looking super elegant! Great for a pre dinner party snack for guests.
1.) Buy pre-made pizza dough in grocery store or make your own GF dough
2.) Brush each side with olive oil, lay on wire rack
3.) Heat grill on high, place on grill directly but a little ways away from flame. Cook about 3 minutes on first side.
4.) Flip using tongs until both sides are charred and crispy like flatbread.
– Liberally spread a soft mild tangy cheese onto the pizza: Camembert, Robiolo, St. Andre
– Sprinkle shaved raw asparagus (use vegetable peeler)
– Grilled Endive (slice in half, brush with olive oil, grill both halves separately on grill) Assemble leaves on pizza
– Chopped marinated artichokes
– salt and pepper
– drizzle with fresh squeezed lemon
– from a small whole block of parmesan cheese – use a vegetable peeler and top with large pieces of parmesan onto pizza
– sliced grilled figs
– mild cheese
– olive oil
– caramelized onions
– crisped prosciutto on the grill
– Grilled sweet italian sausage
– sauteed peppers and onion
– sliced buffalo mozzarella
Sweet Buttery Corn:
Done two ways, – either on the grill like so, or sautéed.
– 4-5 ears of corn
– butter, salt, pepper
1.) Peel corn, soak husks in water so they don’t burn
2.) Brush corn with melted butter, or olive oil.
3.) Rotate on grill for char. Add salt and pepper while corn is hot.
You may also slice kernels off of corn by placing it flat side down. Sautee corn in large skillet with garlic infused butter.
Dessert: Peach Raspberry Crisp
Probably my favorite dessert ever, peach crisp with raspberries. I use the juice and zest of an orange to add a burst of citrus. Super easy, elegant, not super sweet – serve with a little vanilla ice cream and yum.
– 4 yellow or white peaches. I do 2 and 2 usually. Make sure they are firm, slightly under ripened peaches. Otherwise you will get mushy crisp.
– 1/2 pint of firm raspberries
– 1/4 cup of light brown sugar
– 1/3 cup of gluten free (I use King Arthur GF) or regular flour
– pinch of salt
– juice of an orange (4 tablespoons)
– orange zest grated
– Few pinches of nutmeg
– 1/4 tsp of cinnamon
– 1 cup whole rolled oats (I use gluten free oats but either way!)
– 1/2 stick of butter softened
– 1/4 cup of flour
– 1/4 cup of light brown sugar
– 1/4 cup of white granulated sugar
– 1/4 teaspoon of salt
– pinch of nutmeg
– pinch of cinnamon
Combine ingredients into crumbly topping. Add extra butter if mixture does not come together.
1.) Boil 4 peaches quickly – about 3-4 minutes, remove from water. Peel peaches and slice into small pieces
2.) Add light brown sugar
3.) Add salt, cinnamon, nutmeg
4.) Zest orange into mixture using grater. Gently fold in raspberries. Add flour and gently combine.
5.) Top with crumble
Bake at 350 degrees for 40-45 minutes or until crumble is golden brown. Let crisp rest. Serves 4.
Some fun pics of our garden:
Certain dogs like the great outdoors more than others…