Cooking from the Garden

  • Zucchini Cupcakes with Cinnamon Frosting

    Treat your mom this weekend with a sweet and healthy dessert! These zucchini cupcakes allow you to utilize the fruits of your labor and whip something up that whole family will love. Start by pre-heating the oven to 350°, and then gather the following ingredients: Zucchini Cupcakes 1 package (18-1/4 ounces) spice cake mix 1-1/3 cups water 1/4 cup canola oil 3 eggs 2 cups ...

  • Crunchy Bruschetta

    Bruschetta is one my favorite appetizers, or even a meal. It's surprisingly simple for how delicious it is! All you need is: 6 or 7 plum tomatoes 2 cloves minced garlic 1 tbsp. extra virgin olive oil 1 teaspoon balsamic vinegar 6-8 chopped basil leaves Salt and freshly ground pepper   Later, you'll also need: French baguette or Italian bread 1/4 cup olive oil Pre-heat the oven to 450 degrees. Begin by boiling water and removing from burner. ...

  • Zesty Blueberry Scones

    There's nothing like the smell of freshly baked goods, especially when a key ingredient is from your own garden. For this classic, simple recipe, combine all dry ingredients together. Cut the butter into the mixture, then stir in blueberries and zest. Whisk together the cream and egg in a liquid measuring cup, then stir into the dry ingredients until dough comes together. Turn dough onto a ...

  • It’s Greek to me

    Are you looking for something a little different to bring to that next potluck? Try this delicious Greek salad with veggies straight from your garden. This is a staple at all gatherings for my friend's family, and I always make a beeline for it! This is wonderful by itself, or scooped up with a bit of pita bread. 3 ripe tomatoes, cut into chunks 1 red onion, thinly ...

Page 3 of 512345