GARDEN VEGETABLE BAKE
With every spoonful of this vegetable bake, I drift back to a simpler time in my mom's garden. We weren't allowed in it unless she was with us, filling her basket with ripe tomatoes, pea pods, carrots, green onions and herbs. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 20
Steps:
- Place the carrots, lima beans and green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender, adding the cauliflower, broccoli, corn and peas during the last 2 minutes. Transfer to a large bowl; stir in onion., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the cream and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cream cheese, cheddar cheese, mozzarella cheese, parsley and seasonings; cook and stir until blended., Pour sauce over vegetables; gently toss to coat. Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, Parmesan and Romano cheeses; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 540 calories, Fat 35g fat (23g saturated fat), Cholesterol 128mg cholesterol, Sodium 829mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 6g fiber), Protein 21g protein.
GARDEN VEGETABLE GRATIN
A layered potato casserole, a gratin is a French dish named for both the technique and the dish it's baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here's a vegetable-rich version, from cookbook authors Bruce Weinstein and Mark Scarbrough, made with potatoes, carrots, zucchini and peas.
Provided by Tara Parker-Pope
Categories casseroles, side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position the rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Peel and thinly slice the potatoes. Place the slices in a bowl, cover with cool water and set aside.
- Melt the butter in a large skillet over medium heat.
- Add the shallots, carrot, zucchini and peas. Cook, stirring often, until softened, about 3 minutes.
- Add the garlic, thyme, salt, pepper and mace. Stir well to warm through. Remove from the heat.
- Layer the potatoes and vegetable mixture in a 10-cup gratin or 9-by-13-inch baking dish by first blotting some potato slices on a paper towel, then layering them across the bottom of the dish. Add some of the vegetable mixture, spread it over the slices, then blot dry more slices and add them as another layer. Keep layering the casserole, like a lasagna, ending with a layer of potato slices.
- Whisk the broth and cream in a large bowl. Pour it over the contents of the baking dish.
- Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams
GARDEN PATCH VEGETABLE CASSEROLE
My children love the garden mix vegetables (cauliflower, broccoli, and carrots). This recipe is nice for family gatherings, pot lucks or to add that special touch to a simple meal.
Provided by Audrey M
Categories Cauliflower
Time 21m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Microwave Directions.
- Combien soup, sour cream and milk in a large mixing bowl.
- Stir in vegetables, cheese and 2/3 cup French Fried Onions.
- Spoon into microwavable 2 quart oblong baking dish with lid.
- Cover and microwave on HIGH 10 minutes or until vegetables are tender; stir halfway through.
- Uncover; and sprinkle remaining French Fried Onions on top and microwave for 1 additional minute.
- Oven Directions.
- Prepare casserole as mentioned above.
- Bake, covered, in a 400 degree oven 45 minutes or until vegetables are tender.
- After 45 minutes, stir and add remaining French Fried Onions on top. Cook for one additional minute.
GARDEN PATCH SALMON DINNER
This is one of my favorite recipes for salmon. We try to have this dinner at least twice a month. The juices from the tomatoes make a delicious sauce for the whole dish.
Provided by Mr Gizmo
Categories One Dish Meal
Time 40m
Yield 2 dishes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Thaw fish if frozen, Preheat oven to 350 degrees F.
- In a medium bowl stir together the potatoes and yogurt. Salt and pepper to taste.
- In a skillet heat the olive oil over medium-low heat. Add basil, garlic and the sundried tomatoes. Heat until the garlic just starts to color.
- If you are using the edamame add to pan and cook 3 to 5 minutes. If using peas or snap peas add to pan, stir to coat and remove from the burner.
- Split the potatoes between two individual casserole dishes and put in half of the dish. Remove the pea (edamame) mixture with a slotted spoon and put half in the other side of the casserole dish from the potatoes. Put half of the tomatoes on top of the pea mixture in each dish. Place a fish fillet on top of each pea mixture. Brush the top of the potatoes and fish with the basil oil left in the skillet. Salt and pepper the fish to taste.
- Bake uncovered for 25 minutes.
- Serve in casserole dish.
Nutrition Facts : Calories 578.7, Fat 30.9, SaturatedFat 4.9, Cholesterol 56.3, Sodium 117.9, Carbohydrate 41.2, Fiber 6, Sugar 3.8, Protein 36.1
GARDEN PATCH CAKE
This moist cake combines shredded zucchini, carrots and beets with chocolate chips for a deliciously different dessert. It's a sweet reward for the time you spent weeding and watering your garden. -Kimberly Speta, Kennedy, New York
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12-16 servings.
Number Of Ingredients 29
Steps:
- In a large bowl, beat oil, eggs, sugar and vanilla. Combine flour, baking powder, cinnamon and salt; add to egg mixture and mix well. Stir in vegetables. Add chips and mix well. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes; remove from pan to a wire rack to cool completely. , For frosting, beat cream cheese, butter and vanilla until light and fluffy. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator., Editor's Note: See below for decorating frosting recipe and directions., GARDEN PATCH CAKE DECORATING:, In a bowl, cream shortening, extracts and salt. Gradually beat in sugar alternately with milk until smooth and stiff. Cover with a wet paper towel and plastic wrap until ready to use., TO MAKE TRELLIS:, Lay 5 craft or Popsicle sticks on a sheet of waxed paper with 1/4 in between bottom of sticks (ends that are inserted into cake) and 1/2 in. between tops. Spread back side of remaining sticks with frosting; position across the 5 sticks 1 in. and 2 in. down from the top. Allow to dry, about 1 hour. Press bottom of sticks into upper left corner of cake., TO MAKE GARDEN PATCH:, Using a toothpick, mark a 5-1/2x3-1/2-in. patch in lower right corner. Lightly sprinkle with cocoa and gently press into cake., TO MAKE VEGETABLES AND BORDER:, Cut a small hole in corner of a pastry or plastic bag; insert #10 round tip. Combine 1/4 cup frosting and red food coloring; fill bag. Holding bag straight up and down, form 8-10 tomatoes in front of the trellis. Prepare another bag, inserting #5 round tip. Combine 1/2 cup frosting and yellow food coloring; fill bag. Using the same procedure, form rows of small dots to create kernel of 8-10 ears of corn in upper right corner. Wash #10 tip and insert into a third bag. Combine 1/2 cup frosting and orange food coloring; fill bag. Using the same procedure, form 3 rows of 4 carrots on the garden patch. Add green food coloring to remaining frosting. Prepare a fourth bag, inserting leaf tip; fill with some of the frosting. Form husks on edges of ears of corn; add stems and leaves to tomatoes and carrots. Add vines to trellis. Prepare a fifth bag, inserting the star tip; fill with remaining green frosting. Form a border around base and upper edge of cake.
Nutrition Facts :
GARDEN CASSEROLE
This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels., Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. , Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
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