Grilled Corn and Chickpea Salad - Weekend Recipe

This is another perfect garden delight, use your sweet corn, cucumber or zucchini and some fresh cilantro and make an awesome salad!

Grilled Corn and Chickpea Salad

1 can of chick peas drained

2 cups grilled corn cut from the cob (3 to 4 ears depending on size)

1 cup of diced cucumber (or substitute zucchini if you have an abundance)

3 Tbls cilantro, fresh chopped

Dressing Ingredients

 2 Tbls olive oil

 1 1/2 Tbls lime juice

 1 Tbls melted honey

 1 Tbls Backyard Patch Fiesta Dip Mix

 1 tsp lime zest

 dash of salt

Directions:

1.   Grill the corn.  Take the peeled ears and place over grill coals or on grill rack, or even, if in a hurry, over the gas burner.  Turn frequently until grilling marks appear but the corn is not burned.  This brings out a sweetness in the corn that makes this salad perfect.

2. Combine the corn with the other salad ingredients in a bowl and set aside.

2.   Place the dressing ingredients into a small jar, cover and shake to emulsify completely.

3.   Pour over the salad, tossing to coat the salad evenly and serve. Serves 4 to 6

To find any recipe featured this month - use the search box and type: GardAug

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   May - Ham and Shrimp Dishes (ShrHamMay)
   June - Bread recipes (BreadJun)
   July - Grilling (GrillJul)
   August- Garden Delights GardAug
   September - Salsa, Corn and Jelly 
   October - Squash Dishes 
   November - Pumpkin Recipes 
   December - Herbal Cocktails 

Clean the Refrigerator Pasta Salad - Weekend Recipe

I call this Clean the Refrigerator Pasta Salad because you can put anything you have in the fridge into it.  Use whatever you have gotten at the farmers market or harvested from the garden to craft this tasty garden delight.

Clean the Refrigerator Pasta Salad

1 box penne or ziti (1 pound)

1/2 cup to 3/4 cup Greek yogurt
1/4 cup olive oil
1/4 cup herbal vinegar (Chive blossom, tarragon, basil or other flavor)
Salt and pepper, to taste
Assorted fruits and vegetables and cheese, chopped

My suggestion – (But you can use anything you enjoy!)

      1 chopped scallion
      1 stalk celery
      1 sliced cucumber
      1 red onion, diced
      1 red pepper, diced
      1 carrot, cut fine

      a dozen cherry tomatoes, sliced in half

      1 small zucchini quartered and sliced (skin on)
      Fruit like a nectarine or a peach cut in 8ths or separated into sections
      Cheese like shredded mozzarella or cheddar

1/4 cup to 1/2 cup chopped fresh parsley

1/4 cup chopped fresh dill

Directions:

Bring a large pot of water to a boil; season aggressively with salt. Drop in your pasta and cook for the amount of time specified on the side of the box. In the last 30 seconds or so, start tasting the pasta. If it’s totally cooked through but still somewhat firm, it’s ready (el dente). Strain into a colander and allow to cool. With a whisk, combine the yogurt, olive oil, balsamic and salt and pepper to taste. Thin with warm water to thin if needed. Once the pasta is cool. When the pasta has cooled for a few minutes in the colander but is still warm, shake out all the water and add the pasta to the bowl. Pour in some of the dressing and stir it all around, adding enough to coat the pasta and to make it flavorful. Use more dressing than you think you need because that dressing will also dress the vegetables. Now add all those chopped vegetables.  Stir those in and then add the herbs.  Chill and serve.

To find any recipe featured this month - use the search box and type: GardAug

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights GardAug

   September - Salsa, Corn and Jelly 

   October - Squash Dishes 

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Stuffed Fried Squash Blossoms - Meatless Monday

This time of year the compost bin is covered with volunteer squash plants.  They never grow true to seed, so I don’t do anything more with them than remove the squash blossoms and make them into a fried delicacy. Using herbs and a light sautéing touch you too can create fried stuffed squash blossoms.

Stuffed and Fried Squash Blossoms (serves 2-4)

1 dozen squash blossoms
4 ounces of cream cheese, goat cheese, ricotta, or any favorite soft cheese
1 to 2 Tbls chopped fresh herbs  - parsley, oregano and sage is a good combo 

    or 1/2 teaspoon each, dried.

1/4 cup of oil - just enough to cover the bottom of your frying pan

Frying Batter 

1/4 cup of flour

1/4 cup of corn starch - this makes a lighter coating, but you can substitute for an equal amount of flour.
1/2 teaspoon baking powder
1/2 cup of beer - okay to use bubbly water, like soda or sparkling.
1 egg
Salt and pepper to taste.

Directions
Allow cheese to reach room temperature. Chop herbs and mix into softened cheese.  Cut off long stems of squash blossoms, but stop at green base. Be careful not to clip a hole in the bottom - you don't want melting cheese to leak out too much. Stuff each blossom with about a teaspoon of cheese mixture, depending on the size of each squash blossom.

Combine the batter ingredients in a shallow bowl.  It should be thinner than pancake batter. You are going for a light coating, it can be on the thin side. It's all about tasting the delicate blossoms. Roll the filled blossoms in the batter, coating all sides.  This coating will help hold in the melting cheese/herb stuffing.

Add vegetable oil to sauté pan or pot, over medium/low heat. Test heated oil in pan with a drop of batter -- it should bubble and fry.  The oil is then ready to fry and you can begin. Pick up coated blossom and let excess batter drain off; then add each Stuffed Squash Blossom into pan as you coat them. 

Turn over each Stuffed Squash Blossom when edges just start to lightly brown -- you don't want a dark "Fried Chicken" brown, more of a "Japanese Tempura" light color. Be careful as blossoms may sputter and splash some grease, because of the melting cheese -- that is why pan heat is medium/low.

Drain on paper towels or a metal rack. Be careful of the first bite -- it will be deliciously melting hot! 

To find any recipe featured this month - use the search box and type: GrillJul

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights GardAug

   September - Salsa, Corn and Jelly 

   October - Squash Dishes 

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Grilled Pizza with Pesto & Feta - Weekend Recipe

I have a great simple summer grill-out recipe, perfect for a light appetizer or to serve as an entrée. No baking required!

Grilled Pizza With Pesto and Feta

Prepared pizza dough
Pesto (make your own with this recipe; or use BYP Pesto Blend)
garden fresh tomatoes, sliced
Peppers, diced or sliced
Feta cheese

Directions:
Place pizza dough on grill and grill both sides for 3 minutes. Spread with a layer of pesto and top with feta cheese and vegetables. Grill for 3 minutes more.

Optional: Serve with torn basil leaves.

To find any recipe featured this month - use the search box and type: GardAug

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights GardAug

   September - Salsa, Corn and Jelly 

   October - Squash Dishes 

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Pineapple Mint Ice

Yesterday we shared a Basil-Lime Sorbet recipe.  Today I have a Pineapple Mint Ice which is simpler to make with just a blender and a pan to freeze the ice.

Pineapple Mint Ice

1 cup cubed fresh pineapple (or 1-8.25 oz. can unsweetened chunks)

1/4 cup honey

1/2 cup grapefruit juice

15 to 20 fresh pineapple or apple mint leaves

1/2 tsp grated fresh lemon peel

2 Tbls fresh lemon juice

Springs of fresh mint for garnish

Mix all ingredients together.  Puree until pineapple is completely blended and mint leaves are finely chopped.  Place in the freezer in a backing pan until mixture is firm but not solid, about 1 to 2 hours.  Scoop out into sherbet or tall parfait glasses.  Garnish with mint sprigs and serve.

To find any recipe featured this month - use the search box and type: GardAug

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   May - Ham and Shrimp Dishes (ShrHamMay)
   June - Bread recipes (BreadJun)
   July - Grilling (GrillJul)
   August- Garden Delights GardAug
   September - Salsa, Corn and Jelly 
   October - Squash Dishes 
   November - Pumpkin Recipes 
   December - Herbal Cocktails 

Basil Lime Sorbet recipe

Taking the idea of a garden delight widely I thought that this week I would focus on Sorbet Recipes.  The garden is hot, the work is plentiful, and the need for herbs as a cool refreshing end to the day is perfect for sorbet.  A sorbet can capture the fragrance of summer in a single spoonful. Many people forget the “sweet” part of Basil.  It is a perfect savory foil to citrus and is perfect in many different types of sweets and desserts.  This is a Basil – Lime Sorbet. Tomorrow I will share another.

Basil-Lime Sorbet

Blanching the basil leaves before blending the sorbet base gives you an intensely colored and flavored sorbet. Be sure to freeze it immediately after blending or the color will fade.

3¼ cups water

2 cups basil leaves, gently packed
1 cup fine sugar
¼ cup fresh lime juice

Directions:

Bring water to a boil in small saucepan. Add basil leaves; cook 10 seconds. Drain and plunge basil into cold water. Drain again.

Puree sugar, water, lime juice and blanched basil leaves in blender on high speed for about 1 minute, or until you have a smooth, bright-green liquid. Pour through fine-meshed strainer.

Freeze immediately in an ice cream maker until slushy-firm. Scoop into a storage container and freeze until firm enough to scoop.

To find any recipe featured this month - use the search box and type: GardAug

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights GardAug

   September - Salsa, Corn and Jelly 

   October - Squash Dishes 

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Garden Vegetable Soup - Theme Recipes for August

This month the theme for recipes is Garden Delights.  That can be anything from a vegetable dish, to a salad, to a great way to use fresh herbs, or a special sauce made with garden ingredients or in the case of today’s recipe a soup made with garden vegetables.

Soups are not something that people think of as a summer food, but seriously a quick and easy soup that uses the bounty of fresh items from the garden is an amazing way to enjoy them and make a dinner you don’t have to slave over.

I got this recipe from Alton Brown and the Food Network back in 2004, but I turned it into a crockpot recipe, so you can set it and get back outside to enjoy the garden.  Just remember to add the herbs just a few minutes before you serve the soup.

Garden Vegetable Soup

4 tablespoons olive oil

2 cups chopped leeks, white part only (from approximately 3 medium leeks)

2 tablespoons finely minced garlic

Kosher salt

2 cups carrots, peeled and chopped into rounds (approximately 2 medium)

2 cups peeled and diced potatoes

2 cups fresh green beans, broken or cut into 3/4-inch pieces

2 quarts chicken or vegetable broth

4 cups peeled, seeded, and chopped tomatoes

2 ears corn, kernels removed

1/2 teaspoon freshly ground black pepper

1/4 cup packed, chopped fresh parsley leaves

2 Tbls oregano, chopped fresh leaves

2 Tbls savory (winter or summer) chopped fresh leaves

1 to 2 teaspoons freshly squeezed lemon juice

Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Pour the contents of the stockpot into the crockpot set on low.

Add the stock, the tomatoes, corn kernels, and pepper. Cover, and cook until the vegetables are fork tender, approximately 1 hour to 1 hour 30 minutes. Remove from heat and add the parsley, oregano, savory and lemon juice. Season to taste, with kosher salt. Serve immediately. 

NOTE: If you do not have fresh herbs, you can add 3 Tbls of Backyard Patch Soup and Salad Blend instead of the three herbs and amounts in the recipe.

To find any recipe featured this month - use the search box and type: GardAug

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly 

   October - Squash Dishes 

   November - Pumpkin Recipes 

   December - Herbal Cocktails