Autumn Biscuit Pie

Autumn Biscuit Pie fresh from the oven!

This recipe is adapted from Tomato Imperative, which we discussed while making Sweet Tomato Figs. You’ll notice that the ingredients are flexible, allowing you to use this recipe as a backbone for creating something delicious out of whatever goodies your garden is offering up today! Let’s get started!

Ingredients (Serves 4 – 6)

1 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold butter, sliced into several pieces
1/2 cup milk
3 – 4 ripe tomatoes, sliced 1/2 inch thick
1 cup other garden vegetables (optional) such as thin sliced root vegetables or freshly cut corn
1 tablespoon fresh herbs, finely chopped (I used mint)
1 1/2 cups shredded cheese (I used muenster and gouda; cheddar would also work well)
1/2 cup real mayonnaise
1/2 teaspoon horseradish
2 cloves garlic, minced
1/2 teaspoon dried Italian seasoning

Directions

Step 1) Combine flour, baking powder, and salt in a mixing bowl. Use a pastry cutter or two forks to work butter into the flour mixture until the butter resembles small crumbs. Add milk, 1 tablespoon at a time. Use your hands to work the mixture into a smooth biscuit dough.

Step 2) Press biscuit dough onto the bottom and slightly up the sides of a greased, 8 inch x 10 inch glass baking dish.

Step 3) Layer vegetables, fresh herbs, and half of the cheese over the biscuit dough.

Step 4) Combine mayonnaise, horseradish, and garlic. Gently spread mixture over the vegetables and cheese. It’s ok if ingredients move around a bit. 🙂

Step 5) Top with remaining cheese and Italian seasoning. Bake in a preheated 350 degree oven for 40 minutes or until both the cheese on the top and the crust on the bottom (this is why we use a glass pan!) is golden brown.

Step 6) Serve immediately. Be well, friends!

Sweet Tomato Figs

IMG_2343A few years back, my fellow gardening friend Denise gifted me with a copy of Tomato Imperative. It is unfortunate that this book is no longer being printed, as it is chock full of old school recipes for enjoying and preserving tomatoes.

Today we are making Sweet Tomato Figs, adapted from Continue reading

Deconstructed Pumpkin Stew

IMG_2306Rich, earthy stews with layers of warm and savory flavors are ubiquitous with autumn. This pumpkin stew makes good use of one of the most wonderful offerings of late season gardens… pie pumpkins. It’s so flavorful that omnivores won’t even notice how the dish is entirely vegan.

Deconstructing the stew, i.e. layering the stew over slices of roasted pumpkin instead of mixing the pumpkin into the pot of stew itself, is an awesome way to preserve the satisfying texture of freshly roasted pumpkin. Try this for your next Meatless Monday. Three cheers for autumn!

IMG_2303Ingredients (Serves 4 with leftovers)

1 pie pumpkin, 7 or 8 inches in diameter Continue reading

Fresh Tomato Soup

IMG_2231Few foods are more satisfying on an autumn afternoon than a bowl of fresh tomato soup with the last of the garden tomatoes. This recipe is simple to prepare, and doubles easily for freezing or canning. Yes, it’s safe for water bath canning, to enjoy throughout the winter! Enjoy.

Ingredients (Makes one large pot; recipe can be easily doubled OR cut in half) Continue reading

Yes, you need Garden Sauce in your pantry!

Garden Sauce is so simple to prepare, it hardly counts as a recipe. You can make a little or a lot; the ingredients below may be easily doubled or tripled. Not only is Garden Sauce easy to prepare, it is versatile as well! Here are just a few Continue reading

Easy Zucchini Boats

IMG_2135Delicious, very easy to prepare, and uses up a few famously prolific garden zucchini – what’s not to love about Zucchini Boats? Medium sized zucchini, 10 to 12 inches long and about 3 inches in diameter, work well for Zucchini Boats. If you happen to find a “baseball bat” sized zucchini lurking in your garden (it happens), you can use it in this recipe, just add a few minutes to the baking time.

IMG_2133Ingredients (Serves 4)

2 medium sized zucchini, halved lengthwise and seeds scooped out Continue reading

Chocolate Chip Zucchini Bread

WIN_20150724_123445If you don’t like zucchini, well, I’m not sure we can be friends. 😉 In all seriousness, zucchini is one of the most versatile vegetables available. It’s also low in calories, surprisingly packed full of vitamins, and a prolific producer in just about any North American garden. This recipe uses grated zucchini. Feel free to use grated patty pan squash, yellow crookneck squash, or any other “zucchini-like” summer squash.

PS – You can grate your extra zucchini now and freeze it in 1 1/2 cup quantities (just measure it into zip-lock freezer bags) to bake this recipe later, if your hammock is calling you out into the sunshine!

WIN_20150724_101403Ingredients (Makes 2 loaves)

1 1/2 cups grated zucchini

1 teaspoon almond extract

1 cup applesauce

1/2 cup vegetable oil

2 eggs

1 cup sugar

1 large package instant chocolate pudding

3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/2 cup mini chocolate chips

WIN_20150724_103524Directions

Step 1) Grease and flour two bread pans.

Step 2) Combine grated zucchini, almond extract, applesauce, oil, and eggs. Stir until well combined.

Step 3) Add sugar and pudding mix; stir well.

Step 4) Add dry ingredients, a little at a time, until well incorporated. Fold in the mini chocolate chips last.

Step 5) Divide batter between two bread pans. Bake in a preheated 350 degree oven for 50 minutes to 1 hour. Bread is done when a toothpick inserted near the center comes out clean.

Like just about any zucchini bread, this bread freezes well!

Lemonade Bundt Cake

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Have extra summer squash lurking in your garden? Here’s a fun, summery way to enjoy this plentiful veggie. This recipe works for zucchini, too!

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Ingredients (Makes 1 Bundt cake or 2 loaves)

1 1/2 cups grated yellow summer squash, such as patty pan squash (cut the peel off before grating if the peel is tough)

1 teaspoon lemon extract

1 cup applesauce

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1/2 cup vegetable oil

2 eggs

1 cup sugar

1 large package instant lemon pudding

3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

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1 teaspoon salt

For the icing:

2 – 3 cups powdered sugar

juice from 1/2 lemon

2 drops yellow food coloring

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Directions

Step 1) Grease a Bundt pan (or two bread pans) very well.

Step 2) Combine grated summer squash, lemon extract, applesauce, oil, and eggs. Stir until well combined.

Step 3) Add sugar and pudding mix; stir well.

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Step 4) Add dry ingredients, a little at a time, until well incorporated.

Step 5) Transfer batter to pan(s). Bake in a preheated 350 degree oven for 50 – 55 minutes. Cake is done when a toothpick inserted near the center comes out clean.

Step 6) Allow to cool in pan(s) for 15 minutes. Run a butter knife around the edge of the pan to loosen, then carefully transfer the cake to a serving plate.

Step 7) In a small bowl, combine 2 cups powdered sugar, juice from 1/2 lemon, and 2 drops of yellow food coloring. Stir well. If icing is too thin, add a bit more powdered sugar.

Step 8) Drizzle icing all over cake. If desired, garnish with slivers of lemon peel. Serve with coffee or tea and enjoy with a friend!

Potato Leek Soup

S1Hearty potatoes, earthy leeks, rich butter, and savory broth combine perfectly in this recipe to offer a lush, warm autumn meal. You’ll be impressed with how simple this soup is to prepare, leaving you plenty of time for carving pumpkins, jumping in piles of leaves, or enjoying an evening fire.

S4

These leeks from my garden are about 1 inch in diameter, but leeks can easily grow to 2 inches in diameter.

If you haven’t cooked with leeks Continue reading

Ratatouille

R2If you search online for “Ratatouille,” you’ll find some pretty fancypants recipes. They look lovely. The thing is, traditional Ratatouille really isn’t fancy. For hundreds of years, Ratatouille was understood to be a vegetable-based French country stew, made from whatever the cook’s garden happened to offer up for harvest that day. In that spirit, today’s Ratatouille recipe is both flexible and delicious! Save the silver and china for another dinner.  😉 Continue reading

Cherry Tomato Cheddar Muffins

M1This week, the cherry tomatoes in my garden are sweet and delicious. While they make a flavorful addition to a variety of sauces, cherry tomatoes are so darn cute that it’s fun to cook with them in ways that show off their shape! This recipe combines garden fresh cherry tomatoes with cheddar cheese in a delightful cornbread muffin recipe guaranteed to make you smile. Let’s get started!  Continue reading