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Garden Recipes

Everyone would rather eat healthy nutritious meals, but at the same time, no one wants to sacrifice taste either. Garden recipes are delicious dishes of all types that will satisfy both cravings at once. Each dish is designed to utilize the fresh vegetables, herbs, fruits and nuts that come from your garden.

If you have garden recipe that you'd like to share with garden global, send it to webmaster@gardenglobal.com.

Flowers
A rose is a rose is a rose, until it's in your salad bowl. Then it becomes an ingredient with alluring color, delicate flavor and Monet impact. Other edible blossoms for your garden recipes, including herb flowers, can be equally effective. Many palatable flower varieties, grown without pesticides and chemicals to preserve their edibility, are sold in the produce section. They may seem a bit pricey, but a few go a long way to enhance other foods. If you raise these tasty posies with identical care, you can pluck them from your own garden for dining.

However, the same flowers from a florist can be harmful if consumed because of what's added. Edible flowers you are apt to encounter at the market are listed below. Don't experiment with other varieties without expert guidance in your garden recipes. Some flowers are poisonous; others just taste bad.

Garden Recipe Tips
• Basil, rose petals, mint, rosemary, nasturtium flowers or pods and other edible flowers are great as a garnish for your fine dining and are a pleasant alternative to parsley.

• Finely chopped fresh herbs will produce a stronger flavor.

• Dried herbs are almost 4 times stronger than Fresh. If you are cooking with dried herbs and your recipe calls for fresh herbs you can reduce the amount accordingly.

• When cooking with garlic or onions, rub your hands under your stainless steel faucet with the water running to get rid of the smell. For some reason the stainless steel works it's magic and eliminates the odour completely.

• Never soak diced vegetables in water before preparing them or they will lose all their nutrients.

• Run wilted lettuce under cold water, shake it dry, wrap it in paper towels and place in your refrigerator over night. The next day it will have perked right up.

• If you plan on doing any canning you can use vinegar to clean and deodorize any old jars you want to reuse and to remove fruit stains from your hands.

Lavendar Lemonade
1 1/2 cups sugar
5 cups water
12 stems fresh lavender
2 1/4 cups lemon juice

BOIL 2 1/2 cups of water with the sugar. ADD the lavender stems and remove from heat. PLACE on the lid and let cool. When cool, add 2 1/2 cups water and the lemon juice. STRAIN out the lavender. SERVE the lavender lemonade with crushed ice and GARNISH with lavender blossoms. Serves 8. Enjoy this delightful garden recipe from garden global.

Tomato Pie: Garden Recipe
1 Pillsbury All Ready Pie Crust
20 oz. Shredded cheddar cheese
Mayonaise
1 1/2 tsp. fresh basil
1 tsp. oregano

Bake pie crust for 8 minutes. Let crust cool. Cube the tomatoes and place on top of the crust. Sprinkle with basil and oregano. Mix together the shredded cheese and mayonaise - enough mayonaise to hold it together - place on to of tomatoes. Sprinle more basil and oregano. Bake at 400° for 30 minutes.

Strawberry Dream Pie : Garden Recipe
1 - 8 oz. pkg. cream cheese (softened)
1/4 C. sugar
1/2 tsp. vanilla dash of nutmeg
1 C. strawberry slices (mashed)
1 C. whipping cream
1/4 C. confectioners sugar
1 - 9 inch graham cracker pie crust

Combine softened cream cheese, sugar, vanilla & nutmeg mixing until well blended. Stir mashed strawberries into cream cheese mixture. Whipe cream with confectioner's sugar until stiff peaks form; fold into cream cheese mixture. Spoon into crust. Chill several hours or overnight. Garnish with additional strawberries if desired.

Carrot Cake: Garden Recipe
2 C. flour
3 C. grated carrot
4 eggs
2 tsp. cinnamon
2 C. sugar
1 tsp. salt
1 1/2 C. oil
1/2 C. chopped nuts
2 tsp. baking soda

Mix sugar and oil together. Add eggs one at a time and blend in rest of ingredients. Bake at 350° for 30 to 40 minutes.

Carott Cake Icing
8 oz. cream cheese
1 box confectioner's sugar
3/4 margarine
1/2 C. chopped nuts
1 tsp. vanilla
Mix well. (You only need half of this icing recipe).

Pumpkin Dip
Mix aproximately 4 cups of icing sugar with 2 cups of cream cheese.
Stir in 2 tsps cinnamon, 1 tsp ginger and 1 tbsp of honey.
Add 4 cups of cooked mashed pumpkin and 1 cup of vanilla yogart.

Green Bean Soup
Brown one finely chopped onion 4 unpeeled cubed potatoes 4 cups of sliced green beans in a large soup pot.
Mix in a little flour then add 6 - 8 cups of water.
Add 4 cups of stewed tomatoes, a pinch of fresh basil, a tsp of crushed garlic and one cap of soya sauce.
Spice with salt and pepper to taste. Simmer for 2 to 4 hours. Serve hot.

Once again, if you have garden recipe that you'd like to share with garden global, send it to webmaster@gardenglobal.com.