Category Archives: Recipes

Now that you’ve grown and harvested your delightful fruits, veggies and berries, what do you do with them? Love Your Yard isn’t going to leave you hanging. We have all sorts of recipes to make the most of your garden’s bounty.

Grow Your Own Eggplants

Eggplant Caprese Stack

Were eggplants part of your garden plan? Here’s a tasty recipe for an Italian appetizer that will help you utilize your harvest.

Ingredients

•    Seggplant caprese stackalt and freshly ground black pepper
•    1 eggplant, sliced about ¼ in. thick
•    8 tablespoons extra-virgin olive oil + more for drizzling
•    2 eggs, whisked
•    1 cup of Italian-seasoned breadcrumbs
•    8-oz. fresh buffalo mozzarella, sliced about ¼ in. thick
•    1 large beefsteak tomato, sliced about ¼ in. thick
•    Handful of fresh basil leaves

Preparation

To make your first Eggplant Caprese Stack, slice the eggplant and lay the slices out in a single layer on a paper towel. Sprinkle the slices with salt and let them sit for about 10-15 minutes, until they start to release water.

Pre-heat a large sauté pan to medium-high and add 4 tablespoons of extra virgin olive oil.
Pat the eggplant slices dry with another paper towel and prepare the egg and breadcrumb dipping stations.

Place whisked eggs with a bit of salt and pepper in a bowl together and place the breadcrumbs separately on a large plate. Dip the eggplant slices one at a time in the egg mixture and then in the breadcrumbs. Shake off the excess breadcrumbs and place on a sheet pan.

After coating the eggplant slices you are ready to fry the first batch in your heated sauté pan. Saute the slices for about 3-4 minutes on each side. Place them on a paper towel lined sheet pan or plate once they are finished cooking. Once you’re done frying the first group of eggplant slices, you can begin to fry the second batch. Be sure to add another 4 tablespoons of extra virgin olive oil to the pan before frying the second batch.

With all the frying done, you are ready to assemble your stacks. Begin with a layer of fried eggplant, add a layer of mozzarella, a basil leaf, and a tomato slice. Repeat this step 2 or 3 times depending on how high you’d prefer your stack to be.

Once you are finished assembling your Eggplant Caprese Stack, drizzle a bit of extra virgin olive oil over each stack and finish with a bit of salt and freshly ground black pepper. Serve warm, or at room temperature!

Yields: approx. 4 servings

Rosemary-and-thyme

Try Herb Roasted Potatoes as a side dish

Having a garden means that you need to have recipes to use for all the tasty veggies you’ll be growing. This recipe is a great use for herb garden favorites thyme and rosemary.

Herb Roasted Potatoes ingredients 

Roasted Potatoes

•    1 lb baby potatoes
•    1/8 cup extra virgin olive oil
•    1 tb coarse salt
•    2/3 tb black pepper
•    2 tb fresh cut thyme and rosemary

Preparation

To begin making this dish, preheat oven to 400° F.

Wash the baby potatoes and cut into sections of a desired size, place them in a bowl and coat with olive oil, salt, pepper, thyme and rosemary. Mix until the potatoes are thoroughly coated with oil and spice mixture. Spread the potatoes out flat on a baking tray, keeping them to one layer. Roast them in the oven until they become brown and soft in the center (about 30 mins depending on the size of your potatoes.)

Serve immediately with the main course.

*Recommended amounts are adjustable, and should be scaled to the amount of potatoes to ensure a good mixture.

Pasta Carbonara With Spring Peas

Pasta Carbonara with Spring Peas

Ingredients

• Salt
• ¾ pound angel hair pasta (regular or whole grain)
• 1 tablespoon extra-virgin olive oil
• 2 large garlic cloves, minced
• 6 oz. of pancetta, cut into ¼ inch cubes
• ¾ cup heavy cream
• 4 large room temperature egg yolks
• Freshly ground black pepper
• ½ cup of grated Parmesan cheese, plus more for serving
• ¾ cup frozen spring peas

Preparation

To make your Pasta Carbonara with Spring Peas, first bring water to a boil for the pasta. Salt the water. Warm the peas in the microwave just until heated through, reserve for later.

Over medium heat, in a large deep skillet, heat the oil then add the garlic. Sauté for 3 minutes until tender. Add the pancetta to the skillet and cool over medium heat until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta and garlic to a bowl.

Pour off all but 2 tablespoons of the fat from the skillet. Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium size bowl. Whisk in the egg yolks and 1/2 cup of parmesan cheese.

Add the pasta to the boiling water and follow the cooking time on the package. Drain the pasta, return it to the pot , add the cream mixture, and toss quickly so as not to scramble the eggs. Add the pancetta and reserved peas. Season with salt and pepper and toss in the sauce to coat everything. Transfer to bowls.

Serve your Pasta Carbonara with Spring Peas immediately.

Yields: approx. 4 servings

Zucchini Noodles via Nom Nom Paleo

ALL ABOUT SQUASH: Squash Recipes

You’ve got tons of squash on your hands. Now get it to the table with these awesome squash recipes!

Health Starts Here® Butternut Squash Soup via Whole Foods

Ingredients:

1 1/2 cup water, divided

1 small yellow onion, chopped (about 1 cup)

1 large carrot, chopped (about 1 cup)

1 stalk celery, chopped (about 1/2 cup)

1 medium butternut squash, peeled and cut into 1/2-inch chunks (about 5 cups)

1/2 teaspoon chopped fresh thyme

4 cups low-sodium vegetable broth

1/4 teaspoon freshly ground black pepper

Directions:

Simmer ½ cup water in a large saucepot. Add onion, carrot, and celery and cook until vegetables soften and onion turns translucent, about 6-7 minutes. Add butternut squash and thyme. Stir in broth, remaining 1-cup water, and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 40 minutes. Use an immersion blender to carefully puree soup. Or, let the soup cool slightly and carefully puree in batches in a traditional blender.

Serves 4-6

 

Zucchini Noodles

Ingredients:

4-6 medium sized zucchini

1 garlic clove

Olive oil

Directions:

Using a box grater you will create spaghetti like noodles to be used in your favorite pasta dishes. Place the grater on its side with the large holes up. Run the zucchini along the grater to create noodle-like pieces.

Zucchini is high in water content, so you’ll need to sweat the noodles before using them. Heat your oven to 200 degrees. Line a baking tray with paper towels and place the zucchini noodles flat. Lightly salt the zucchini and then place the tray in the oven for 30 minutes. This helps to “sweat out” the moisture and make the noodles ready to cook with.

To cook the noodles place them in a saucepan with olive oil and garlic. Sautee the noodles for 3-4 minutes and they’re ready to be used in your pasta recipes!

 

Spaghetti Squash Lasagna Boats via Skinny Taste

Ingredients:

3 small to medium spaghetti squash (about 5 cups cooked)

salt and fresh pepper, to taste

1/3 cup part skim ricotta cheese

2 tbsp grated parmesan cheese

1 tbsp chopped parsley (or basil)

3/4 cup whole milk shredded mozzarella cheese

For the sauce:

1 tsp olive oil

1/2 onion, finely chopped

3 cloves garlic, minced

14 oz Italian chicken sausage

14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso)

salt and fresh pepper, to taste

2 tbsp chopped basil

Directions:

Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour or until tender, cut side down. Allow spaghetti squash to cool 10 minutes before adding filling.

In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.

To make the sauce, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft in a large deep sauté pan. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, adding in fresh basil at the very end.

When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, and then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.

Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese. Bake the boats in the oven for 20 – 30 minutes, or until everything is hot, and the cheese is melted.

source: averagebetty.com

S’mores Recipes

S’mores. We’ve all had ‘em. We all love ‘em. Gathering around a campfire and spending time roasting marshmallows is a childhood favorite that doesn’t disappear as we “grow up.” Next time you’re hosting a party outback and have the fire pit lit be sure to provide your guests with s’mores making essentials, plus a few fun twists!

The Essentials:

You’ll want to create a station fully stocked with the following:

  1. Graham Crackers
  2. Marshmallows
  3. Chocolate Bars

The “I Have to Try This” Items:

Be the talk of the town with these bonus s’mores ingredients:

  1. Peanut Butter Cups – swap out a chocolate bar for a peanut butter cup for a rich creamy s’more
  2. Peeps – add color to the typical neutral shades of a s’mores with a Peep
  3. Peanut Butter – wiped on to a graham cracker is a tasty surprise
  4. Ice Cream – use in conjunction with the marshmallow, or without
  5. Cookies – substitute cookies for graham crackers

The Avant Garden Décor Favorite:

Peanut Butter S’more Recipe

Ingredients

• Large Marshmallows
• Graham Crackers
• Large Chocolate Peanut Butter Cups (or a jar of creamy peanut butter and milk chocolate bars)

Preparation

  • Gently roast a large marshmallow on a long fire-safe fork over a fire. When the marshmallow is sufficiently warm and golden-brown, place the marshmallow on a graham cracker. Stack a large peanut butter cup on top of the marshmallow followed by another graham cracker and enjoy!
  • A spoonful of creamy peanut butter and bar of milk chocolate can also be used in lieu of the peanut butter cup.
source: gimmesomeoven.com

Mint Puppy Chow Recipe

Ingredients

  • 9 cups of rice square cereal
  • 1 1/2 cups mint chocolate (chips or bars)
  • 1/2 cup butter
  • 2 cups powdered sugar

Preparation

Empty cereal into a large mixing bowl. Melt butter and mint chocolate and combine evenly. Pour melted butter and chocolate over the cereal and mix gently, until the chocolate is spread evenly throughout the cereal. Place cereal/chocolate mixture into a large plastic bag and pour the powdered sugar over the top. Shake the mixture until the mix is thoroughly coated.

Spread the mixture out on wax paper to harden.

*Add dark chocolate and broken candy canes to the melted chocolate for extra flavor.

Mint Tea With Lime Recipe

Mint Tea with Lime Recipe

Ingredients

  • 2 Quarts water
  • 8 Green (or black) tea bags
  • 1 bunch fresh mint (about 1 ½ cups)
  • ½ cup lime juice
  • Sugar (as desired)

Preparation

Heat water until it is just about to boil, add sugar if desired. Remove water from heat, place tea bags and mint leaves in the water and allow it to seep for about 12-17 minutes. Once the tea has reached the desired strength, remove tea and mint and chill.
Add lime juice to taste immediately before serving.

source: averagebetty.com

Peanut Butter S’more Recipe

Ingredients

• Large Marshmallows
• Graham Crackers
• Large Chocolate Peanut Butter Cups (or a jar of creamy peanut butter and milk chocolate bars)
Preparation

Gently roast a large marshmallow on a long fire-safe fork over a fire. When the marshmallow is sufficiently warm and golden-brown, place the marshmallow on a graham cracker. Stack a large peanut butter cup on top of the marshmallow followed by another graham cracker and enjoy!

A spoonful of creamy peanut butter and bar of milk chocolate can also be used in lieu of the peanut butter cup.

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Tomato Mozzarella Salad Recipe

Ingredients

  • 2 pints of cherry tomatoes (sliced or whole)
  • ½ cup fresh basil leaves
  • 8 ounces of small, fresh, lightly-salted mozzarella balls
  • 3 tablespoons Extra Virgin Olive Oil
  • 4 teaspoons balsamic vinegar
  • Kosher or Sea Salt

Preparation

Combine tomatoes and mozzarella into a large bowl, slice into smaller pieces of desired. Add basil leaves and mix gently while adding olive oil and vinegar. Salt to taste and refrigerate until serving.

Lemon Pepper Chicken Noodle Soup Recipe

Lemon-Pepper Chicken Noodle Soup Recipe

Ingredients

  • 12 cups chicken broth
  • 4 boneless chicken thighs
  • 2 ½ cups wide egg noodles
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 1 ½ tb lemon pepper
  • 1 tb parsley
  • sea salt
  • fresh-ground pepper

Preparation

Preheat oven to 400º F.

Lightly cover chicken thighs with half of the olive oil and all of the lemon pepper. Place on shallow roasting pan and cook until internal temp 165º F (approx 15-20 mins depending on size). Once the chicken thighs have cooled enough to touch, dice into small portions and set aside.

Heat a large pot of lightly salted water until it begins to boil. Add noodles and remaining olive oil, and boil until tender (approx 6-10 mins). Drain the water and rinse the noodles in cold water and set aside.

In a large pot bring chicken broth and lemon juice to a boil. Add diced chicken, noodles, parsley, and salt and pepper to taste. Reduce heat, cover, and simmer for about 10 minutes. Serve or refrigerate immediately.