Recipes
The only thing better than harvesting vegetables and fruits from the garden is eating them! Below you'll find a few of our favorites.
Healthy Ranch
1 cup plain Greek yogurt
1 Tbs fresh dill chopped
1 tsp fresh chives sliced
1 tsp chopped fresh parsley
1-2 cloves chopped fresh garlic
1 tsp onion powder
1 Tbs lemon juice OR white vinegar
Salt and pepper to taste
Water to thin
Place all ingredients in a jar. Place lid on jar and shake vigorously until combined. Adjust salt and pepper to taste. Add water, 1Tbs at a time, to get your desired consistency (thinner for dressing and thicker for a dip or spread.) Chill for at least one hour before serving.
Pink (beet) Pancakes
2 cups oats
1 ½ tsp baking powder
¼ tsp salt
2 eggs
½ cup plain Greek yogurt
2 tsp vanilla
4 oz (approx one large) beets, roasted and peeled, or more to taste.
½ cup unsweetened applesauce, or mashed ripe banana
3 Tbs maple syrup or honey
2 Tbs neutral oil, such as avocado oil, plus more for cooking
Combine oats, baking powder, and salt in a blender. Blend until oats become a fine powder. Pour the oat flour mixture into a bowl and set aside.
In the same blender (no need to wash), combine remaining ingredients (beets, egg, oil, yogurt, vanilla, syrup, applesauce). Blend until smooth and well combined. Add the oat flour mixture into the blender and blend again. Stop a few times to scrape the sides of the blender to ensure everything is well mixed. The batter will be thick.
Heat a pan or other skillet over medium-low heat. Add a litte oil to the pan. When the oil is hot, portion out the batter into small pancakes using a ¼ cup measuring cup or cookie scoop.
Cook until you see small bubbles forming on the top of the pancake and the edges seem dry, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes. Place cooked pancakes onto a plate and continue with the remaining batter.
Leftovers can be stored in an air-tight container in fridge for 4-5 days or in freezer.
Healthy Carrot Cake Muffins
2 3/4 cups oats
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp salt
1/4 tsp ground nutmeg
2 eggs
1 cup milk
1 cup shredded carrots
1/2 cup maple syrup
3 Tbs melted coconut oil or butter
1 tsp vanilla
2/3 cup add-ins (optional-chopped nuts, raisins, shredded coconut, etc)
Cream cheese drizzle:
1/3 cup cream cheese, room temperature
1/4 cup powdered sugar
2 to 3 teaspoons milk
1 tsp vanilla
Preheat oven to 375°F. Line a muffin pan with cupcake liners or lightly grease with cooking spray. Set aside.
Purée the oats in a blender or food processor until they reach a flour-like consistency. Add in the baking soda, cinnamon, salt, nutmeg, and pulse a few more times until the mixture is evenly combined.
In a separate bowl, whisk together the eggs, milk, shredded carrots, maple syrup, coconut oil and vanilla until evenly combined. Fold the oatmeal mixture in with the wet ingredient mixture, along with any optional add-ins, and stir until the mixture is just combined. (Try to avoid over-mixing.)
Portion the batter evenly into prepared baking cups and bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place on a cooling rack until the muffins cool to room temperature.
While the muffins bake, whisk together the cream cheese drizzle ingredients in a small mixing bowl until smooth. If the drizzle seems too thin, add in a few extra tablespoons of powdered sugar. If it is too thick, add in a tiny extra splash of milk.
Once the muffins have cooled to room temperature, use a fork or a piping bag to top each muffin with your desired amount of cream cheese drizzle. Serve immediately, or transfer to an airtight container and refrigerate the muffins for up to 3 days or freeze for up to 3 months.
Radish Pico de Gallo
2 cups (approx 4-6) radishes, chopped
1 red OR white onion, diced
4 green onions, diced
1 tsp salt
4 Tbsp lime juice
1⁄2 cup cilantro, chopped
1 jalapeno, finely diced, optional
Tortilla chips, for serving
In a bowl, mix together all the ingredients. Taste and adjust seasoning as desired. Serve with tortilla chips.
Swiss Chard Fritters
2 bunches swiss chard
1 onion, finely minced
4 eggs, lightly beaten
2 cups flour
1 cup grated Parmesan cheese
salt and pepper, to taste
4 tbsp oil, for pan-frying
If the tip of the stem part of Swiss chard is tough, cut them off. Cook the chard in boiling water with a little bit of salt. Drain and rinse with cold water. Squeeze out excess water. Chop the chard into tiny pieces and squeeze out again to remove excess water, but not to be totally dry.
In a mixing bowl, combine the chard, flour, eggs, and cheese. Season with salt and pepper, and mix well.
Heat oil in a frying pan over medium heat. Spoon the mixture (approx 1/4 cup portions) into the skillet and fry until golden brown, about 2-3 minutes on each side. Adjust the heat if it browns too quickly. Place the fritters on a paper towel to remove the excess oil.
Quick Pickles
(using any vegetable)
Brine
2 cups water
1 cup vinegar
1 Tbsp–¼ cup sugar (to taste)
1 tsp–3 Tbsp salt (to taste)
fresh dill, coriander seeds, dills seeds from garden or pickling spice
Chop vegetables of choice (cucumbers, onions, carrots, radishes, peas—get creative) and place in a mason jar.
Mix brine ingredients until sugar and salt dissolve (swirling or shaking works well). Pour brine over vegetables, covering completely.Refrigerate. Ready to eat in 1 day; keeps up to 2 weeks.