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Recipes
Sides: Tomato Pie
By communitygarden19
Prepare a stir and roll pastry
- Preheat oven to 350 degrees
- 4-5 tomatoes seeded and cut, sliced or diced
- 1 bunch basil, torn into pieces
- Apetina Feta to taste
- Salt & Pepper to taste
- Apetina cheese packed in oil and spices usually found at Ingles
Sauces: Lemongrass Salsa
By communitygarden19
This refreshing twist on salsa is a great way to use garden-fresh lemongrass, tomatoes and onions
- 2 stalks lemongrass
- 2 red chili peppers, finely chopped
- 2 Tablespoons cilantro, chopped
- 1/4 teaspoon salt
- 1 medium red onion, diced
- 2 medium tomatoes, diced
- 2 Tablespoons white vinegar
- 2 Tablespoons vegetable oil (canola, corn, olive)
Vegetables: Cold Pack Okra
By communitygarden19
This tangy way to enjoy okra is a simple and quick recipe
- 3/4 lb. raw okra
- 1-2 jalapeno peppers, sliced, seeds removed
- 1/4 C sugar
- 1 1/2 C vinegar
- 2 Tablespoons pickling salt
- 1 1/2 teaspoons horseradish
- 3 cloves garlic, smashed
- 6-8 Tablespoons water
Mains: Eggplant Parmesan
By communitygarden19
Perfect for Meatless Mondays, this eggplant parmesan recipe is not only delicious, but also healthy
- EGGPLANT
- 2 large eggs, lightly beaten
- 1 T water
- 2 cups whole wheat panic (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 2 (1 pound) eggplants, peeled and cut crosswise into 1/2 inch thick slices
- Cooking spray
- FILLING
- 1/2 cup torn fresh basil
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons minced garlic
- 1/4 t salt
- 1 (16 ounce) container part-skim ricotta cheese
- 1 large egg, lightly beaten
- 1 (24 ounce) jar premium pasta sauce
- 1/4 t salt
- 8 ounces thinly sliced mozzarella cheese
- 3/4 cup (3 ounces) finely grated fontina cheese
Sauces: Tomato sauce
By communitygarden19
Sauté first 4 ingredients in hot oil in a large saucepan over medium heat 6 minutes or until fragrant and onion is...
- 1 cup diced sweet onion
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup olive oil
- 1 (28-oz.) can crushed tomatoes or equivalent fresh tomatoes skinned and cooked down into a sauce, then blended in blender
- 1/4 teaspoon dried crushed red pepper
Sides: Roasted Fennel with Parmesan
By communitygarden19
Preheat the oven to 400 degrees F
- 2 large fennel bulbs
- 1/4 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Parmesan shavings
Sides: Burr’s Squash Casserole
By communitygarden19
A very simple old recipe passed down through the family
- 2 lbs. squash cooked and mashed
- 1 grated carrot
- 1 medium onion chopped
- 1 can of Cream of Chicken Soup
- 1/2 package of Pepperidge Farms Herb Dressing
- Butter
Sides: Carrot Souffle
By communitygarden19
Delicious dish! Especially for people that say they don’t like carrots!
- 1 lb carrots peeled and sliced
- 1/2 cup melted butter
- 3 eggs
- 1/3 cup sugar (can substitute Stevia)
- 3TBS flour
- 1 tsp baking powder
- 1/2 tsp vanilla
Sides: Crunchy Oven-Fried Smashed Okra
By communitygarden19
Preheat oven to 450°F with baking sheet in oven
- 1 pound fresh okra
- 3/4 cup low-fat buttermilk
- 1 large egg
- 1 cup fine yellow cornmeal
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- Cooking spray
Sides: Crunchy Oven-Fried Smashed Okra
By communitygarden19
Preheat oven to 450°F with baking sheet in oven
- 1 pound fresh okra
- 3/4 cup low-fat buttermilk
- 1 large egg
- 1 cup fine yellow cornmeal
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- Cooking spray