Garden Fresh
Recipes

Ingredients

• 2 whole cucumbers , ends trimmed, cut into 1/2 inch pieces

• 3 small Roma tomatoes , cut into 1/2 inch pieces

• 1/2 whole red onion , halved, sliced thin

• 1/2 teaspoon kosher salt

• 1/4 teaspoon pepper

• 2 tablespoons chopped fresh dill

• Feta cheese or cottage cheese , optional

• Dry Ranch seasoning packet, optional

Instructions

• Place cucumbers, tomato, and onion in a large bowl.

• Sprinkle in salt and pepper. Add optional Ranch packet at this time.

• Mix to coat.

• Cover bowl and refrigerate for 1 hour to let the flavors blend.

• Sprinkle with fresh dill and serve.

• Add in cottage cheese  or feta before serving if you wish to add

Ingredients

• 1/2 cup fine bulgur wheat

• 4 firm tomatoes, very finely chopped

• 1 cucumber, very finely chopped

• 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped

• 12–15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped

• 4 green onions, white and green parts, very finely chopped

• 1/4 tsp. salt

• 3–4 tbsp lemon juice

• 3–4 tbsp extra virgin olive oil

• Pita bread

Instructions

1. Put bulgar wheat in large bowl

2. Put lemon juice and olive oil in the bowl on top of bulgar wheat. Mix.

3. Very finely chop the vegetables, herbs and green onions as indicated above.

4. Place the chopped vegetables in bowl starting with tomatoes. Be sure to NOT get rid of the juice of the tomatoes.

5. Put salt on top of chopped ingredients. 

6. Do not mix for at least 30 minutes. Cover and place in fridge for 30 minutes for bulgar wheat to soften. 

7. Mix all ingredients together.

8. Serve tabouli (tabbouleh) with pita bread

Ingredients

• 8 small fresh mushrooms, halved

• 1 small zucchini, cut into 1/4-inch slices

• 1 small sweet yellow pepper, sliced

• 1 small sweet red pepper, sliced

• 1 small onion, sliced

• 1 tablespoon white wine vinegar

• 1 tablespoon water

• 4 teaspoons olive oil, divided

• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 pre-baked 12-inch pizza crust

• 8 oz tomato sauce, can use recipe from above

• 2 small tomatoes, chopped

• 2 cups shredded part-skim mozzarella cheese

Directions

1. In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once.

2. Prepare grill for indirect heat. Brush pizza crust with remaining 1 teaspoon oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.

Ingredients

• 2 medium to large cucumbers

• 1/3 cup white vinegar

• 1/3 cup warm water

• 1/4 cup granulated sugar

• 1/2 teaspoon salt

• 1/8 teaspoon ground black pepper

Instructions

• Peel and thinly slice the cucumbers. Discard the ends.

• In a large bowl, add the vinegar, water, sugar, salt, and pepper. Whisk until the sugar is dissolved.

• And the cucumbers the bowl. Stir well until all of the cucumbers have been coated in liquid.

• Cover the bowl. Refrigerate for a minimum of 1 hour and up to 1 day.

• Drain the liquid from the cucumbers. Serve cold.

Ingredients

• 2 lbs tomatoes, peeled 

• 6 ounce tomato paste

• 4 tablespoons chopped fresh parsley

• 1 clove garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• 6 tablespoons olive oil

• ⅓ cup finely diced onion

• ½ cup white wine

Directions

1. Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.

2. Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes.

3. Stir in blended tomato sauce and white wine.

4. Simmer, stirring occasionally, until thickened, about 30 minutes.

Ingredients

• 1 tablespoon olive oil

• 1/2 teaspoon grated lemon zest

• 1 tablespoon lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 3 medium zucchini

• 1/3 cup crumbled goat or feta cheese

Directions

1. For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate.

2. To serve, drizzle with dressing and toss lightly to coat. Top with cheese.