Herb Garden Vegetables Recipes
HERB GARDEN VEGETABLES
I have a garden and wanted to highlight all the vegetables and herbs I grow. This medley was the perfect way to do just that. -Julie Stella, Champlin, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet over medium heat, cook beans and peas in oil for 3 minutes. Add the zucchini, squash, herbs and pepper flakes; cook and stir 3-5 minutes longer or until vegetables are crisp-tender. Sprinkle with cheese just before serving.
Nutrition Facts : Calories 146 calories, Fat 10g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 129mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
SPRING HERB HUMMUS VEGETABLE GARDEN
Vegetable platters need not look all look the same. Here, fresh spring vegetables sit in an herb-laced hummus to resemble a spring garden in full bloom. My kids loved plucking the crisp vegetables from the garden, so much so that I think they forgot that they were filling themselves up with such a healthful snack.
Provided by Ashley Baron Rodriguez
Categories Appetizers and Snacks Snacks Kids Healthy
Time 20m
Yield 6
Number Of Ingredients 15
Steps:
- Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.
- Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 41.1 g, Fat 12 g, Fiber 11.1 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 548.6 mg, Sugar 3.2 g
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- Lettuces and greens like Romaine, butter lettuce, red or green leaf lettuce, arugula, spinach, Swiss chard, kale, collard greens etc. Greens can cost $1.50 – $3.50 a bunch, depending on where you buy them from and if they are organic.
- Thyme and Basil. Often these herbs cost $2.99 at the store (for organic) and can go to waste in the fridge as you only use a little bit for a recipe here and there.
- Cilantro (Coriander) and Parsley. These herbs might or might not be cheap at your local grocery store, but I find that they don’t last very long in the fridge and tend to get slimy and are a pain to clean as there’s always some old and bad leaves in there.
- Tomatoes. Tomatoes are not something I enjoy eating raw on their own, but they are invaluable to raw and vegan cuisine. They are essential for delicious marinara sauces, stews, blended raw salads, raw salad dressings, salad toppings, and sandwiches.
- Peas or Green Beans. Peas and beans are great to grow as often the store bought ones are not very fresh and can be a little bit bitter or too hard. Fresh garden peas and beans are hard to match.
- Beets and Turnips. Beets and turnips are great to grow in your garden because both the roots and the leaves are edible! Most people don’t eat the tops, but more and more veggie lovers are realizing the nutritional value of eating beet and turnip greens.
- Onions, Green Onions, and Leeks. Onions are something I go through like crazy, they are a staple to any homemade dish really whether it is raw or cooked as it adds a delicious flavor and aroma to the dish.
- Cucumbers. Cucumbers are often fairly expensive at the store and a highly used item in raw and vegan salads and sandwiches. You can grow many varieties to be eaten fresh or to make pickles with.
- Zucchini. Zucchini is very easy to grow, provided you give it enough space. It’s a long and sprawling plant and one or two plants is all you need to get a ton of zucchini.
- Red potatoes or “new potatoes” If you’re getting a late start, you can always get potato seedlings at your garden centre, or plant some “seed” potatoes in early February or March for a spring harvest.
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- Basil (Ocimum spp.) – an annual herb that originated from central Africa and Southeast Asia, basil is a member of the Mint Family. It grows easily from seed and prefers a sunny location.
- FernLeaf Dill (Anethum graveolens) – use fresh or dried dill leaves in cooking, add them to salads, drinks, marinades, fish recipes, soups, stews, rice, etc.
- Greek Oregano (Origanum vulgar subsp. hirtum ‘Greek’) – a perennial herb with dark green leaves, that are slightly hairy. Clip leaves throughout the growing season and add them to pizza, pasta sauce, fish, meat, eggplant dishes, vegetarian dishes, roasts, salads and much more.
- Italian Parsley (Petroselinum spp.) – biennial herb – produces leaves in the first year. In the second year, it produces flowers followed by seeds. Seeds may be saved and used in cooking or sown again.
- Rosemary (Rosmarinus officinalis) – tender perennial – will not survive our cold winters. May be brought inside at the end of summer, but be sure to water it occasionally, to prevent the plant from drying out.
- Sage (Salvia spp.) – perennial herb – prefers full sun and a warm/dry soil. Pick individual leaves for use in recipes. A very easy herb to grow, that requires little maintenance.
- French Tarragon (Artemisia dracunculus French) – perennial herb with liquorice flavoured leaves. Best grown from cuttings, because the plant doesn’t produce seed.
- Thyme (Thymus spp.) – a hardy perennial, this herb has a beautiful spilling habit or a creeping nature. Very strong scented. Delicious when added to roasts, soups, stuffing, bouquet garni, stocks, stews, bbq’s, vegetables and more!
- Cilantro (Coriandrum sativum) – leaves have a very fresh and bright flavour, but the herb is controversial. To some it tastes delicious and to others it tastes like soap.
- Chives (Allium schoenoprasum) – perennial herb from the Allium family. Chives are delicious when added to egg salads, omelettes, potato salads, leafy green salads, to flavour sour cream, topped over fish, etc.
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