Have Some Extra Fresh Garden Veggies? Here’s How To Put Them To Use
When the air starts to get warmer, buds start to blossom, and birds start chirping — there’s a buzz of excitement about the seasonal change that just can’t be contained.
And when it comes to food, It’s out with the winter squashes and in with the new spring assortment.
But what do you do if your gardening season hits the road running and you find yourself swimming in different vegetables?
… You get cooking!
The stars of the show for a veggie-packed breakfast dish are many options that you can find right in your backyard. Onions, peppers, mushrooms, and tomatoes… yum.
And if you’re extra lucky, you own chickens and get the eggs right from the source! But if not, there are plenty of local vendors for that.
Veggie Breakfast Casserole
1 tablespoon olive oil
1 medium onion – peeled and diced
1 red bell pepper – diced
1 green bell pepper – diced
1 cup baby bella or button mushrooms – sliced
12 eggs large
¼ cup 2% milk
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup cherry tomatoes quartered
½ cup shredded mozzarella cheese
Preheat the oven to 375 degrees F and spray a 9×13 pan with cooking spray and set it aside.
Heat a nonstick pan to medium heat and add the olive oil to the pan. Once the pan is hot, add in the onions and cook them for 2-3 minutes until translucent. Add in the bell peppers and mushrooms and toss and cook them for 4-5 minutes. Once the mushrooms are soft and golden brown, season them with some salt and pepper and cook for 1-2 more minutes. Remove the veggies from the heat and let them cool for a few minutes.
While the veggies are cooking, crack and whisk the eggs into a medium size mixing bowl. Add in the milk and season them with some salt and pepper and whisk a little bit more to combine.
Pour the veggies into the baking dish and spread them out in an even layer. Top the veggies with the chopped tomatoes. Pour the egg mixture over the veggies. Top with more cheese if desired.
Place the casserole into the preheated oven and bake it for 30-35 minutes until the eggs are set and lightly golden brown around the edges.
Remove and let cool then slice and serve
This is a great way to pack in lots of good-for-you stuff right away in the morning! Not to mention, it provides plenty of leftovers.
Looking for something light and crisp to fill you up just enough to power you through the rest of the day?
Cucumbers, spinach, onions, and avocados (depending on where you’re regionally located) are all great garden picks that can be tossed together for this delicious lunch option.
Cucumber Quinoa Salad
1 cup of spinach
1 cup of cooked quinoa
½ small onion, chopped
¼ cup scallions, chopped
½ avocado, sliced
1 tablespoon of olive oil
Juice of ½ lemon
Salt and cayenne pepper to taste
Spiralize 2 cucumbers and place in a large bowl.
Add spinach, onions, and scallions to the bowl.
Massage in olive oil and lemon juice.
Add 1 cup of cooked quinoa to the bowl.
Add salt and cayenne pepper to taste.
Top with sliced avocado.
Drizzle your favorite dressing over the salad.
Simple, easy, and amazingly good for you — you’ll enjoy every bite of these fresh ingredients!
What’s dinner without a little flare sometimes? Chickpeas are wonderfully diverse and can be used as a substitute in most dishes.
Pair them with some of the spicy stuff from your garden, like peppers, onions, and chilis, and you’ve got yourself a meal!
1 (15 oz.) can chickpeas, drained
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1 red onion, thinly sliced
1 small zucchini, halved and thinly sliced
3 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
fresh cracked pepper
Preheat the oven to 400 degrees. Place chickpeas, sliced onion, and peppers in a single layer on a large baking sheet.
Drizzle with olive oil.
Sprinkle with chili powder, cumin, garlic powder, paprika, oregano, and a couple large pinches of salt and pepper.
Toss to coat the veggies and chickpeas evenly.
Bake for 12-14 minutes. Then broil on high for 1-3 minutes to get a nice dark char on the edges of the veggies.
Serve on flour tortillas with your favorite fajita toppings.
Add a little spice to your life with this fiery dinner option!
Sometimes you just need to wrap up a good meal with a small sweet treat. And you can enjoy dessert without the guilt if you have the right ingredients, like sweet potatoes and avocados.
Healthy Chocolate Pudding
1 medium sweet potato
1 medium avocado ripe
1/3 cup coconut milk or any milk of your choice – plus more, if needed
1/3 cup cocoa powder or cacao powder
2-3 tbsp maple syrup
1½ tsp vanilla extract
Poke holes in the sweet potato with a fork and steam until fork tender (about 30 minutes), or use this air fryer method to cook it.
Remove the skin and add to a blender or a food processor with the rest of the ingredients. Blend until smooth. Add more milk for a thinner texture.
You can serve immediately, or you can chill to firm up a bit. If you like, top with fruits, shaved chocolate, or whipped cream.
Store in the fridge for up to 4 days.
It may seem odd to add veggies to dessert — but it’s surprisingly scrumptious and easy to make!
Fresh Is Best
Simple vegetables from your garden or from local markets are going to have a level of flavor that can’t be found anywhere else.
Use them in as many dishes as you can in as many ways as you can. Enjoy fresh at its very best!