So, you worked hard on your veggie garden all summer, and harvest is finally here. Congrats, you did it! Now that your veggies are ready to eat, your concluding challenge awaits—what are you actually going to do with them?
If you’ve got a bumper crop in your backyard that’s begging to be eaten, these recipes are for you! The goal with these ideas is to challenge you to think beyond the salad bowl (in fact, there’s only one salad in the bunch!) and get creative with crowd-pleasing dishes that show off the complex flavours of your crops. Each one is easy to make and even easier to customize according to your preference, family size, and what you have growing in the garden this summer. Plus, all the additional ingredients are basics you likely already have hanging around in the kitchen.
Now, let’s get cookin’!
Marinated Grilled Veggies
This simple and satisfying side is perfect for lazy days when you don’t want to compromise nutrition. It’s also incredibly adaptable to virtually any vegetable in your harvest this year!
Great for using: Peppers, onions, sweet potato, zucchini
Ingredients:
- Veggies of choice
- ⅓ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon honey or brown sugar
- 2 teaspoons minced garlic (about 3 cloves)
- Salt & pepper to taste
Instructions:
- Combine marinade ingredients into a large mixing bowl.
- Slice desired veggies and add to the bowl, tossing to combine. (Note: If using sweet potatoes, pre-cook by microwaving on high for 2 minutes before grilling.)
- Transfer to a grilling basket and grill on ‘high,’ tossing or flipping veggies every 2 minutes.
- Veggies are ready to serve when tender and slightly charred.
Classic Caprese Salad
The key to this classic summer salad is using the best ingredients you can get! Choose your most beautiful garden tomatoes and garden-fresh basil; this dish is all about letting them shine.
Great for using: Tomatoes, basil.
Ingredients:
- Garden tomatoes
- Bocconcini or sliced fresh mozzarella
- Basil leaves
- High-quality extra virgin olive oil
- Balsamic reduction
- Coarse sea salt and freshly ground pepper
Instructions:
- Slice tomatoes and arrange on a serving plate with cheese and torn fresh basil leaves.
- Drizzle generously with olive oil, followed by your preferred amount of balsamic reduction.
- Finish by topping with coarse sea salt and ground pepper. Serve immediately.
French-Style Ratatouille
What’s not to love about this hearty harvest-time entrée? It’s easy to make, loaded with veggies, vegan, gluten-free, and incredibly tasty.
Great for using: Eggplant, zucchini, tomatoes, summer squash, bell pepper, onion, garden herbs.
Ingredients:
- All those delicious garden veggies!
- Garlic cloves
- Onion, diced or minced
- Extra virgin olive oil
- Your favourite garden herbs, fresh or dried
- Salt and pepper, to taste
- Cooked rice or quinoa for serving (optional)
Instructions:
- First, core about 2 pounds of fresh tomatoes (sauce tomatoes, like San Marzano or Roma, are best). Puree tomatoes in a food processor, along with a few garlic cloves. Season with salt, pepper, and dried or fresh herbs like oregano, basil, and/or rosemary. Keep in mind that fresh herbs have a weaker flavour, so use lots if you opt for fresh.
- Next, dice all vegetables and toss in a bowl with a generous amount of olive oil, salt, and pepper. If you love garlic, toss in some additional garlic cloves!
- Arrange the vegetables in a single layer on a baking sheet.
- Roast the seasoned vegetables on 425˚F for 20-30 minutes or until vegetables are nicely caramelized.
- While you roast the vegetables, prepare the tomato sauce. In a large saucepan, heat a few tablespoons of olive oil medium-high heat. Add a handful of diced onion and cook until translucent. Add the tomato puree and bring to a gentle boil, seasoning to taste. If you like a little more heat, try adding some pepper flakes or cayenne powder for a kick!
- Once vegetables are nicely roasted, add to the pot of tomato sauce and gently toss to combine. If desired, add more fresh herbs to the mixture before serving.
- Serve in bowls, either alone or over some cooked rice or quinoa.
Skillet Dumplings in Warm Berry Sauce
Say ‘good morning’ to this to-die-for alternative to pancakes or berry cobbler. This dish comes together quickly with its fuss-free dough cooked in a skillet of bubbling berries. With a river of summer berries replacing the need for maple syrup, this sweet treat is healthy enough for breakfast, but sweet enough for dessert!
Great for using: Blueberries, raspberries, strawberries, rhubarb.
Ingredients:
- Desired berries and/or rhubarb, at least 1 pound
- Squeeze of lemon juice
- Water
- 6 tablespoons of white sugar
- 1 cup flour
- 1 teaspoon baking powder
- .5 teaspoon baking soda
- 2 tablespoons melted butter
- ½ cup milk or buttermilk
- ½ teaspoon vanilla extract
- Pinch salt
- Pinch cinnamon (optional)
Instructions:
- In a saucepan, combine all berries with about ⅓ cup water, a squeeze of lemon juice, and half of the white sugar. Bring to a boil. If using rhubarb, boil rhubarb for five minutes before adding berries. Cook fruit “sauce” for about 10-13 minutes, until liquid is slightly reduced but still runny. (If the sauce is very thick, add a few more tablespoons of water.) Reduce heat to a rapid simmer.
- While you cook the sauce, whisk together the remaining dry ingredients in a small bowl. In a measuring cup, combine the melted butter, vanilla, cinnamon, and milk or buttermilk. Combine the wet and dry mixtures to form a soft dough.
- Drop large spoonfuls of dough directly into the simmering fruit sauce to form large dumplings. Do not stir. Continue adding spoonfuls until the dough is used up.
- Cover the skillet with a tight lid or aluminum foil (be careful not to touch the pan with your fingers!). Reduce the heat to medium-low and let cook for 15 minutes. Dumplings are ready when the tops are dry.
- Serve in bowls with your choice of vanilla Greek yogurt, frozen yogurt, or ice cream. Or, simply enjoy as-is!
Grilled Fruit Sundaes
Another easy-to-make summer dessert that looks so much fancier than it really is! A little bit indulgent, but still light and fruit-forward, these sundaes are just right for pleasing everyone around the table.
Great for using: Peaches, nectarines, or pears.
Ingredients:
- Choice of fruit, sliced into halves with stones or seeds removed
- ½ cup melted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- Vegetable oil or cooking spray for grilling
- Vanilla frozen yogurt or ice cream
- Salted caramel sauce, for serving (optional)
Instructions:
- In a small bowl, combine the melted butter, brown sugar, and cinnamon.
- Toss fruit halves in the butter and sugar mixture until well-coated.
- Oil the grill and fire it up to medium-high heat.
- Grill fruit until tender and caramelized on the outside with a slight char.
- Serve in bowls with a generous scoop of ice cream or frozen yogurt, and if desired, a drizzle of caramel sauce.
