Garden Harvest Recipes

It's just about time for those backyard gardens to start delivering their wonderful fresh produce.  I thought we might enjoy some great recipe ideas to use all those fresh veggies.

This yummy recipe comes from Nancy of NancyEllenStudios and DesignsStainedGlass.

Roasted Radishes and Cauliflower
Last night I picked a huge amount of radishes from our garden. I can only eat so many radishes tossed into a garden salad, so tonight I am roasting them. Here is how I did it:

1 bunch of radishes, I used about 20 to 25 big radishes
1 head of cauliflower
¼ cup of olive oil
A couple pinches of kosher salt
A dash of thyme leaves
Preheat oven to 400
Spray bottom of roasting pan with Pam or other cooking spray
Cut up radishes in half or fourths if they are really large.
Toss them in a bowl with half of the olive oil and a pinch of salt. Place them in one end of your roasting pan.
Cut up cauliflower into florets. Toss them in a bowl with remaining olive oil and another pinch of salt. Place them in the other end of roasting pan. Sprinkle thyme over all the veggies.
I left them separated in case the red from the radishes blended into the cauliflower. You can toss them all together if you wish.
Roast for 35 minutes, mixing them around about half way through cooking time.

The radishes have a very mild flavor to them. Our radishes from our garden are very hot this year. By roasting them it takes some of the spicy flavor out. Together with the cauliflower they made a great combination.
I served the veggies with  stuffed pork chops.

From Robin's kitchen (and Nancy's) to yours, enjoy!

Roasted Veggie Tart

Try this yummy recipe any time you're wanting an easy vegetarian dinner. This one comes courtesy of FabricGreetings.

Ingredients:
3 cups sliced veggies
8 oz cream cheese
4 oz blue cheese
4 Tbs grated parmesan or Asiago cheese
1 egg
1 pkg rolled pie crusts - not the ones already in tins

1. Slice in to 1/4" slices whatever veggies your family likes. I have used broccolli, cauliflower, brussell sprouts, carrots, eggplant, mushrooms......they all work so you have about 3 cups of veggies. You can also do this with a bag of frozen veggies.

2. Toss veggies with 2 Tbs of olive oil. Spread on foil-covered cookie sheets and roast in oven at 450* F about 15 mins, turning a couple of times. Veggies should be soft.

4. Beat cream and blue cheeses together until smooth. Add egg and grated cheese

6. Place 1 pie crust on a baking sheet (I use a pizza pan or bottom to springform pan), unroll

7. Place half cheese mixture on pastry and spread leaving about a 2" border

8. Place half roasted veggies on top.

9. Fold dough up at edges covering part of the tart.

10. Repeat for other roll of dough.

11. Bake 20-25 minutes until golden. Serve warm.

From Robin's kitchen (and FabricGreetings') to yours, enjoy!