Recipe Ideas
The produce harvested from community gardens can make delicious and nutritious meals! Check out more healthy recipes to utilize your produce at Recipe Girl!
Smothered Yellow Squash with Basil
Ingredients: 1 Tablespoon olive oil, divided, 1 1/2 pounds medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices, 2 cloves garlic, finely chopped ,1/2 cup water, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 cup finely chopped fresh basil
Directions:
1. Heat 1/2 Tablespoon olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.
2. Transfer browned squash to a bowl, then heat remaining Tablespoon oil and sauté remaining squash in same manner.
3. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute. Add water, salt and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil; serve.
Blueberry Salsa
Ingredients:
2 cups fresh blueberries, chopped, 1 cup whole fresh blueberries, 1/4 cup fresh lemon juice, 3 Tablespoons chopped fresh cilantro, 2 medium seeded & minced jalapeno peppers, 1/3 cup diced red bell pepper, 1/4 cup chopped onion, 1/2 teaspoons kosher salt tortilla chips for dipping
Directions:
1. In a large bowl, carefully combine all ingredients.
2. Cover and chill until ready to serve. Serve with tortilla chips.
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Harborside Community Gardens
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Grilled Aubergine and Peppers
Ingredients:
2 medium aubergines (eggplants), cut into 1/2-inch slices, 2 large red peppers, seeded, & cut into long slices lengthwise, 2 large cloves garlic, minced, 3 Tablespoons extra-virgin olive oil, 1 Tablespoon finely chopped fresh basil, 1 Tablespoon finely chopped fresh thyme, 1 teaspoon dried oregano, 1 teaspoon sweet paprika, 1/2 teaspoon dried crushed red pepper flakes, and freshly ground black pepper & kosher salt, to taste
Directions:
1. Preheat grill to hot. In a small bowl, mix together garlic & olive oil. In a separate bowl, combine basil, thyme, oregano, paprika & red pepper flakes.
2. Lay out slices of eggplant and peppers on a large cutting board. Brush one side with the oil mixture. Sprinkle with the herb mixture. Add salt and pepper, to taste.
3. Grill the vegetables until edges are charred and tender, turning once during grilling to cook both sides (3 to 5 minutes per side). Use a flat grill rack if you’re worried about the vegetables sticking to the grill or falling through the rack and into the fire. Serve warm or at room temperature.
Growing a Healthier Tomorrow
Harborside Community Urban Gardens