Home Grown

Delicious, Home Grown Recipes

Now that you can grow a thriving garden, you need something to do with all of your fresh fruits, veggies, and herbs. Here are some recipes that you can make with home grown ingredients strait from your garden.

Tomato Basil Tart

Ingredients:

1 Store-Bought Pie Crust

4 Tomatoes, Sliced

1/8 tsp Pepper

1/4 c Fresh Basil, Chopped

1/4 c Olive Oil

Directions:

1. Roll out crust in tart pan.
2. Cover bottom with cheese.
3. Layer sliced tomatoes on top.
4. Sprinkle with pepper.
5. Sprinkle basil on top.
6. Drizzle olive oil on top.
7. Bake at 375 degrees Fahrenheit for about 25-30 minutes.

Grilled Rosemary Chicken & Red Peppers with Cucumber Relish

Ingredients:

4 sprays of Cooking spray

2 cups of plain, fat free yogurt

4 tbsp fresh lemon juice

3 cloves garlic, finely chopped, divided

2 tbsp Rosemary, finely chopped

1 lb uncooked skinless boneless chicken breast

1 large cucumber, unpeeled, cut into 1/4 inch pieces

1/4 c red onion, sliced, finely chopped

1 tbsp fresh parsley, chopped

2 tsp olive oil

1/2 tsp table salt

1/4 tsp black pepper, freshly ground

2 large red bell peppers, quartered

Directions:

1. In medium bowl, whisk 1 1/2 cups yogurt, lemon juice, 2 chopped garlic cloves, and rosemary. Mix in chicken. Marinate at room temperature for 15 minutes, or cover and refrigerate up to overnight.
2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
3. In medium bowl, combine cucumber, onion, parsley, oil, salt, black pepper, and remaining 1/2 cup yogurt and 1 chopped garlic clove for cucumber relish.
4. Grill chicken and bell peppers, turning once, until chicken is cooked through, instant-read thermometer inserted into centers registers 165 degrees Fahrenheit, and peppers are charred in spots, 3 to 4 minutes per side. Coarsely chop chicken and bell peppers. Serve with relish.
5. Serving size: 1 1/2 cups chicken and peppers and 1/2 cup relish

Cucumber Tomato Salad

Ingredients:

1 English Cucumber, halved and sliced

Grape tomatoes, halved

1 Red onion, halved and sliced thinly

Balsamic vinaigrette

Feta cheese

Directions:

1. In a large bowl, combine the cucumber slices, grape tomato halves, and sliced red onion.
2. Add the vinaigrette and toss to coat.
3. Refrigerate, covered, until you are ready to serve.
4. Just before serving, stir in the crumbled feta cheese and serve with a slotted spoon.

Tips:

1. You can salt the tomatoes and cucumber to avoid a watery salad.
2. You can add avocado in with the feta if you want.
3. If you want a less sweet dressing, you can mix balsamic vinegar with olive oil instead.
4. You can also include olives if you choose.

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