3 Garden-Fresh Vegetable Recipes

3 Garden-Fresh Vegetable Recipes

3 Garden-Fresh Vegetable Recipes 
February 20th, 2022
Getting tired of the same routine meals week after week? Want to give your taste buds a shock and try something new? Well good news I have 3 simple garden-fresh vegetable recipes to share with you. Come on y'all, Let's spice it up!
Keep reading to find some tasty dishes! 
This recipe is so simple. Shave the kernels off boiled sweet corn, then toss with lime juice, olive oil, cilantro, red onion and a dash of hot sauce for sass. It tastes great at any temperature.
  • 1 teaspoon lime zest
  • 7 tablespoons lime juice
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • Dash hot sauce
  • 7 tablespoons extra-virgin olive oil
  • 8 ears fresh sweet corn, shucked
  • 1 cup finely chopped red onions
  • ½ cup chopped fresh cilantro
  • In a large bowl, whisk together lime zest, lime juice, sugar, salt and hot sauce. While whisking, slowly pour in olive oil and continue whisking until emulsified. Set dressing aside.

  • Bring a large pot of salted water to a boil. Working in batches as necessary, add corn and boil until tender, about 4 minutes. Drain.

  • As soon as corn is cool enough to handle, cut kernels off cobs and place kernels in bowl with dressing. Add red onion and cilantro; toss to combine. Cover and refrigerate until needed. Serve cold or at room temperature.


This recipe is sure to have the whole family asking for more. You can prepare this for brunch or a light dinner. 


  • ½ 15 ounce package (1 crust) rolled refrigerated unbaked piecrust12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices
  • 1 tablespoon butter
  • ½ cup chopped onion (1 medium)
  • 3 eggs
  • ¾ cup half-and-half, light cream or milk
  • 3 tablespoons all-purpose flour
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • ½ teaspoon salt
  • ¼ teaspoon dry mustard
  • ⅛ teaspoon ground black pepper
  • 1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)
  • Paprika



  • Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.

  • Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.

  • In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.

  • To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture.

  • Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving

Sweet and Spicy Cabbage and Peanut Slaw

You are in for a real zing with fresh ginger and red pepper flakes, but the real surprise here is Napa cabbage... Can we say YUM!



  • 1 ½ - 2 pound napa cabbage, quartered, cored and very thinly sliced in 1/8-inch ribbons
  • 3 large carrots, shredded on the large holes of a box grater or cut into matchsticks
  • 1 seedless cucumber, cut in half lengthwise and thinly sliced
  • ½ cup thinly bias-sliced green onions (4 to 6)
  • 1 cup roasted peanuts, coarsely chopped
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped cilantro
  • ¼ cup fresh lime juice
  • 3 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 1 ½ teaspoons soy sauce or tamari
  • 1 1 inch piece ginger, peeled and grated
  • ¼ cup canola oil
  • 1 tablespoon plus 2 teaspoons toasted sesame oil
  • ½ teaspoon crushed red pepper
  • 1 teaspoon fine sea salt


  • Step 1

In a very large bowl, toss together the cabbage, carrots, cucumber, green onions, peanuts, mint and cilantro; set aside.

  • Step 2
In a small bowl or screw-top jar, whisk or shake together the lime juice, sugar, rice vinegar and soy sauce until sugar is dissolved. Add ginger, canola oil, sesame oil and crushed red pepper. Drizzle dressing over salad—you may not use all of it—and toss well. Add salt, and toss again. Chill, covered, for up to 4 hours before serving.

Butcher Note:
Prepping Napa Cabbage: Like other cabbages, cut the head into quarters through the base. Submerge the quarters in cold water to rinse them, in several rounds if needed until the water is clean. Shake off excess water and pat them dry. Release the leaves from the core by cutting it at angle. This way, you will remove just the base and salvage all the leaves. Stack several leaves at a time and cut them as thin as you can, crosswise at least 1/8-inch. You may want to cut any wide, outer leaves in half lengthwise before slicing the cabbage crosswise. A food processor is extremely helpful in breaking down a large head of cabbage. Attach the thinnest slicing blade and cut the cabbage in narrow pieces to fit in the top feed tube.


And just like that you have 3 new awesome dishes to add to your cookbook. I hope you enjoy these as much as I do. 

Happy Sunday! 


Recipes found on midwestliving.com


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