Garden Patch Sauté Recipes

ULTIMATE SAUTEED VEGETABLES

Steps:

• Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
• Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
• In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

GARDEN PATCH SQUARES

Steps:

• Unroll crescent roll dough. Press into bottom of 15x10-inch jelly roll pan. Press seams to seal. Prick well with fork. Bake at 350 degrees F for 10 minutes, or until golden. Cool completely.
• Mix cream cheese, dressing mix, relish and mayonnaise until smooth. Spread evenly over baked crust.
• Combine remaining ingredients. Mix well. Scatter over cheese mixture, pressing in lightly. Cover with plastic wrap and chill before serving. Cut into small squares.

GARDEN PATCH CAKE

Steps:

• In large bowl, beat oil, eggs, sugar and vanilla.
• Combine dry ingredients; add to egg mixture and mix well.
• Stir in vegetables.
• Add chocolate chips and mix well.
• Pour into a greased and floured 13x9-inch baking pan.
• Bake at 350°F for 35-40 minutes or test done.
• For frosting, beat cream cheese, butter and vanilla until light and fluffy.
• Gradually beat in powdered sugar until smooth.
• Spread over cooled cake.
• Store in the refrigerator.

GARDEN PATCH STEW

Steps:

• Melt margarine in 4-quart Dutch oven over medium heat. Cook onion and carrots in margarine, stirring occasionally, until onions are tender.
• Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
• Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.

GARLIC VEGETABLE SAUTE

Steps:

• Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.