Recipes inspired by your garden
Fresh and quick recipes using veggies and herbs right from your garden. Experiment with different flavors and see what you can create!
Balsamic roast tomato and ricotta pasta
Toss torn lasagna sheets with balsamic roasted tomato, fresh ricotta, and basil pesto for a quick, weeknight meal!
Ingredients:
2 1/2 cups vine-ripened cherry tomatoes
1 tbsp balsamic glaze
2 tbsp olive oil
2 cups frozen fava beans
8 oz fresh ricotta or smooth ricotta
1/2 cup finely grated parmesan
16 oz fresh lasagna sheets, torn into strips
1/3 cup basil pesto
1/2 cup basil leaves
4 oz Arugula
Directions:
- Preheat oven to 350º.
- Line a baking tray with baking paper. Place the tomatoes on the tray. Drizzle with balsamic glaze and half the oil. Season. Roast for 10-15 mins or until tomatoes begin to collapse.
- Meanwhile, cook the fava beans in a medium saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Peel.
- Combine the ricotta and parmesan in a small bowl. Season.
- Cook the pasta in a large saucepan of boiling water for 1-2 mins or until tender. Drain well. Return to pan. Add tomatoes, pesto, fava beans, basil, rocket, remaining oil, and half the ricotta mixture. Gently toss to combine. Divide among serving bowls. Top with the remaining ricotta mixture.
Chargrilled eggplant and zucchini salad
Juicy pomegranate seeds add a burst of freshness to this 20-minute eggplant and zucchini salad.
Ingredients:
1 large eggplant, thinly sliced crossways
2 zucchini, thinly sliced lengthways
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
3/4 cup natural yogurt
1 tbsp tahini
1 lemon, zested, juiced
2 oz arugula
1 cup mint leaves
1/2 cup coriander leaves
1/4 cup walnuts, toasted
2 tbsp pumpkin seeds, toasted
1 pomegranate, halved, seeds removed
Directions:
- Heat a barbecue grill or chargrill on medium-high. Brush both sides of the eggplant and zucchini with oil. Season. Cook for 1-2 mins each side or until tender. Transfer to a plate. Set aside to cool.
- Toast the cumin and paprika in a saucepan over low heat, stirring, for 1 min or until fragrant. Transfer to a bowl. Stir in the yogurt, tahini, and ¼ cup (60ml) lemon juice. Season.
- Arrange the eggplant, zucchini, rocket, mint, and coriander on a large serving platter. Drizzle with the yogurt mixture. Sprinkle with walnuts, pepitas, pomegranate seeds, and lemon zest.
SPICY CUCUMBER SALAD
For fresh, crisp cucumber pleasure, this Thai salad offers crunchy morsels of raw cucumber tossed in an addictive dressing that balances the tang of lime juice and fish sauce. Sweetly aromatic sticky rice is the perfect foil for these bright flavors.
Ingredients:
½ cup fresh lime juice
3 tbsp fish sauce
3 tbsp palm sugar
1 tbsp minced seeded jalapeño
3 red Thai chiles, thinly sliced
2 small garlic cloves, finely minced
3 large cucumbers
½ cup chopped cilantro leaves
Sea salt
½ cup coarsely chopped roasted unsalted peanuts
Instructions:
- To make the dressing, whisk together lime juice, fish sauce, palm sugar, jalapeño, Thai chiles, and garlic in a small bowl and set aside.
- Remove most of the peel from the cucumber (leaving a few long stripes for color if you like), and quarter lengthwise. If seeds are large and tough, remove them. Slice cucumber into ¼-inch-thick pieces.
- In a large bowl, combine cucumber with cilantro. A half-hour before serving, toss with the dressing. Taste and add salt as needed. Garnish with peanuts and serve.
Garden Tomatoes with Herbed Goat Cheese and Griddled Bread
Griddled bread is delicious at room temperature, so you can enjoy it in the garden served with tomatoes just plucked from the vine!
Ingredients:
1 one-pound loaf of country boule or sourdough bread, cut into 1/2-inch-thick slices
Extra virgin olive oil for brushing
1 garlic clove, cut in half
3 pounds assorted garden or heirloom tomatoes
Sea salt
Herb sprigs for garnish
Herbed Goat Cheese (see recipe)
Heat a griddle or heavy large iron skillet over medium heat. Brush both sides of bread and arrange slices, working in batches if necessary, in a single layer on the griddle. Cook until the bread is golden brown, about 4 minutes. Turn the bread and continue to cook until the second side is golden brown, about 4 minutes longer. Rub bread lightly with garlic.
Cut larger tomatoes into slices and cut smaller tomatoes in half. Arrange the tomatoes on a platter; sprinkle with salt and scatter with herb sprigs.
Serve the tomatoes with the Griddled Bread and the Herbed Goat Cheese.
Herbed Goat Cheese
You can use whatever combination of herbs is plentiful in your garden for this creamy spread.
MAKES ABOUT 1½ CUPS
8 ounces soft fresh goat cheese, room temperature
1/3 cup extra virgin olive oil
½ cup coarsely chopped mixed fresh herbs such as basil, garlic chives, tarragon, mint and thyme
Sea salt and freshly cracked pepper
Stir cheese, oil, and herbs to blend in a small bowl or crock. Season the cheese to taste with sea salt and freshly cracked pepper. (Goat cheese spread can be made ahead. Cover and refrigerate for up to one week. Allow cheese spread to soften slightly at room temperature before serving.)
