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What are you serving from your garden?

d
dfrostnh Sep 13, 2009 04:03 AM

So simple and so easy: top boboli type pizze crusts with diced fresh tomatoes, sprinkle with sliced fresh basil and a garlic/pepper blend, add slices of fresh mozzarella. 10 minutes in a 450 degree oven.

Baked two batched of zucchini cookies yesterday. Zucchini chocolate chip cookies are a big favorite. Tried a new recipe yesterday calling for a bit of oatmeal, grated orange rind, sunflower seeds, etc. Came out pretty good.

Peppers in the garden are finally turning red. Grilled sausage, pepper, onions sandwiches tonight. But I should really make a zucchini and corn chowder with rosemary while we still have some zucchini.

Cooked up some overgrown green beans and made a hummus type spread for snacks. I think I put in too much lemon juice so I might add some roasted red peppers.

What are you making?

  1. JEN10 Sep 13, 2009 05:04 AM

    I made chicken tacos last night with my yellow cherry tomatoes mixed with avocado and red onion.

    1. kattyeyes Sep 13, 2009 07:26 AM

      I made guacamole last night with some tomatoes from the garden.

      Last night's cooking fest was powered by vanilla mojitos made with fresh mint. If you like mojitos, try them with vanilla rum. All I can say is WOW and mmmmmmmmmmmmm!

      Have made lots of caprese bruschetta with our basil and tomatoes all summer long.

      1 Reply
      1. re: kattyeyes
        care11 Sep 13, 2009 07:39 AM

        Pesto!
        Chimichuri sauce!!
        Mojitos!!!

      2. h
        Harters Sep 13, 2009 03:06 PM

        I only have a small plot so have no real room for veg amongst the flowers, but grow quite a number of herbs as decorative plants. Used tonight - sage and garlic chives.

        1. Caralien Sep 13, 2009 03:10 PM

          We have habaneros, jalapenos, and basil. The habaneros are being added to cauliflower, the basil in capri salads as well as pureed with olive oil and frozen in the freezer for use in the winter, the jalapenos simply sliced and added to whatever we're cooking. Plus some pickles for my husband with the black pearl peppers.

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