Recipes From The Garden

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Chestnut Soup


Paw Paw Cheesecake


Pumpkin Pie From Scratch

Beet Red Velvet Cupcakes


Kale With Garlic Breadcrumbs & Parmesan


Black Eyed Pea

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1 bunch (about 12) radishes, cut into chunks (about 2 cups)
1 apple, cut into chunks (about 1 cup)
Juice of 1 lime
1 tablespoon olive oil
1 tablespoon chopped cilantro

Directions: Put the radish and apple chunks in a bowl. Drizzle and toss in the lime and olive oil. Sprinkle generously with salt and toss in the cilantro. Serve.

8 medium beets
½ cup balsamic vinegar
½ cup olive oil
2 teaspoons Dijon mustard
salt and black pepper
I bag baby spinach or arugula (optional)
⅓ cup walnuts
4 ounces feta cheese, crumbled
3 tablespoons Italian parsley, chopped

Directions: Preheat oven to 400 degrees. Wrap the beets in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap beets and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife. While the beets are roasting, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings. Place the arugula or spinach in a separate bowl and toss it with enough vinaigrette to moisten. Put the greens on a serving platter and then arrange the beets, walnuts, and feta cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt, pepper and parsley and serve warm or at room temperature.

¼ cup walnuts or almonds
1 small head cauliflower (about 1 ½ pounds), cut into florets
¼ teaspoon cayenne pepper
¼ cup olive oil
Salt and black pepper
¼ cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
10 cups stemmed and chopped kale (about 1 bunch) or torn escarole
½ small red onion, thinly sliced
½ cup raisins

Directions: Heat oven to 350° F. Spread the nuts on a rimmed baking sheet and toast, tossing once, until golden, 4 to 6 minutes; transfer to a plate. Increase heat to 450° F. On a separate rimmed baking sheet, toss the cauliflower with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until golden and tender, 20 to 25 minutes. Meanwhile, whisk together the tahini, lemon juice, the remaining 2 tablespoons of oil, ¾ cup water, and ¼ teaspoon each salt and black pepper in a large bowl (adding more water if necessary, to achieve the consistency of heavy cream). Add the kale, onion, raisins, pine nuts, and cauliflower and toss to combine.

4 cups snow peas or snap peas (about 12 ounces)
2 oranges
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon minced shallot or red onion
1 teaspoon sugar
¼ teaspoon salt
small jicama, peeled and cut into small cubes
Directions: Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Have a bowl of ice water by the stove. Steam snow peas until tender-crisp, about 3 minutes. Transfer the peas to the ice water. Drain. Cut peels and white pith from oranges. Working over a bowl, cut the segments from surrounding membranes. Squeeze the peels and membranes over the bowl to extract about 3 tablespoons juice before discarding them. Transfer the segments with a slotted spoon to a small bowl. Whisk oil, vinegar, shallot, sugar and salt into the juice. Return the segments to the bowl along with the snow peas and jícama; toss with the dressing.

1 bunch of radishes, chopped
½ bunch of parsley, chopped
1 tablespoon fresh squeezed lemon juice
1 tablespoon olive oil
1 pinch of pepper
2 pinches of salt

Directions: Combine all of the ingredients in a small bowl. Taste the salad and make adjustments to your liking. (I sometimes add a little bit more lemon juice and salt).

1 bunch broccoli (about 1½ lb.), ends trimmed, stems peeled
3 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons unseasoned rice vinegar
¼ cup unsalted, roasted peanuts, coarsely chopped
½ teaspoon sugar
2 tablespoons nutritional yeast or grated parmesan cheese
4 scallions, thinly sliced

Directions: Preheat oven to 450°. Slice broccoli stems on a diagonal ¼” thick. Transfer to a rimmed baking sheet, toss with oil, and season with salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15–20 minutes. Add vinegar; toss to coat. Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 Tbsp. nutritional yeast or parmesan; season again. Serve broccoli stems and florets topped with scallions and more yeast.

1 pound Tuscan kale, about 4 small bunches, cleaned, center ribs removed
¼ cup plus 2 tablespoons olive oil
1 small sprig rosemary
2 dried chiles de árbol, broken into large pieces
1 cup sliced onion
2 garlic cloves, thinly sliced
Salt and freshly ground black pepper

Directions: Bring a large pot of heavily salted water to a boil over high heat. Working in batches, blanch the Tuscan kale in the rapidly boiling water for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop and set aside. Heat a large pot or Dutch oven over medium heat for 2 minutes. Pour in ¼ cup oil, and add the rosemary sprig and the chile. Let them sizzle in the oil for about a minute. Turn the heat down to medium-low, and add the sliced onion. Season with salt and freshly ground black pepper. Cook for 2 minutes, stirring often, and stir in the sliced garlic. Continue cooking for another 5 to 7 minutes, stirring often with a wooden spoon, until onion is soft and starting to color. Add the kale and the remaining 2 tablespoons oil, stirring to coat the greens with the oil and onion. Season more salt and pepper and cook the greens slowly over low heat for about 30 minutes, stirring often, until they turn a dark, almost black color and get slightly crispy on the edges. Remove rosemary and chile before serving.

2 Red potatoes
2 jalapenos, diced
½ bag frozen corn
3 cups collard leaves, stripped off stems and cut into ribbons
6 eggs
Salt for potatoes and salt to season the final product
Canola or corn oil (not olive oil)
Corn or flour tortillas
Lime (quartered)
Sour cream (drizzling on top of each taco)
Shredded cheese
Your favorite salsa

Directions: Dice potatoes (smaller dices cook faster) and cook in water with 1 teaspoon of salt until they are soft. Mix the cooked potatoes with the jalapenos and the frozen corn. Coat the bottom of a saute pan (preferably cast-iron) with oil, set to high heat. Add the collards, cook for 2 minutes, then add the potato mix. The collards should burn slightly, which is the key to this dish because it gives it a smoky flavor. The potatoes will also brown due to the high heat. Season with salt and stir for 2 minutes. Scoop the cooked collards mix into warm tortillas, sprinkle with cheese, sour cream and hot sauce. Finish with a squeeze of lime.

The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk.
1½ tsp. ground turmeric 
7 shallots, roughly chopped or 1 red onion
4 cloves garlic, roughly chopped 
2 jalapenos, minced 
1 3" piece ginger, peeled and thinly sliced 
3 tbsp. canola oil 
2 tsp. sugar 
1 tsp. kosher salt, plus more to taste 
1 14-oz. can unsweetened coconut milk 
2 lbs. collard greens, stemmed and cut crosswise into ½"-wide strips 
Freshly ground black pepper, to taste 

Directions: Combine turmeric, shallots or onion, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Heat oil in a 6-qt. pot over medium-low heat; add reserved paste and cook, stirring often, until very fragrant, 10–12 minutes. Add sugar, salt, and coconut milk; bring to a simmer over medium heat. Add collards; cook, stirring occasionally, until just tender, 40 minutes. Season with salt and pepper and serve warm.

1 bunch (large) kale
1 teaspoon olive oil
½ teaspoon salt
1 granny smith apple cut into bite-size pieces
½ cup dried cranberries
½ cup chopped almonds or sunflower seeds or pumpkin seeds
½ cup ranch dressing
1-2 tablespoons cider vinegar
black pepper

Directions: De-stem and chop the kale. An easy way to de-stem greens is by folding them in half lengthwise along the stem with the darker green side down and then pull up the stem until it comes off and you’re left mostly with leaf. An easy way to chop the greens is to stack a few leaves, roll them up into a cigar shape and cut the through the greens cylinder, making strips. Place strips in a large bowl. Pour olive oil on kale strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated. Combine the kale strips with the apples, cranberries and almonds. Whisk together the ranch dressing, apple cider vinegar and black pepper. Toss dressing with the kale.

6 stalks celery, cut into 1⁄4-inch-thick slices, leaves reserved
20 radishes, thinly sliced
Salt and freshly ground black pepper
1⁄2 cup fresh lemon juice
3 tbsp. Canola oil
2 avocados, halved, pitted, and peeled
1⁄2 cup kalamata olives, pitted

Directions: In a medium bowl of ice water, soak the sliced celery and radishes for 10 minutes. Drain and return the vegetables to the bowl and season with salt and pepper. Pour the lemon juice over the vegetables and toss to combine. Let the vegetables stand for 10 minutes to marinate in the juice. Add the oil to the vegetables and toss to coat. Cut each avocado half into 4 wedges and then gently toss with the celery and radishes. Transfer the salad to a platter and sprinkle with the olives and celery leaves before serving.

¼ cup olive oil
3 tablespoons chopped fresh mint
2 tablespoons lemon juice
1 minced shallot or 1 tablespoon chopped red onion
1 teaspoon Dijon mustard
½ teaspoon sugar
1 pound snap peas, washed and cut in half
1 bunch radishes, sliced
¼ cup pistachios or your favorite nuts

Directions: Make Lemon-Mint Vinaigrette: Place all ingredients except snap peas radishes and nuts in a jar with a tight-fitting lid. Shake to combine. Toss peas with 3 Tbs. Lemon-Mint Vinaigrette. Stir in nuts.

Two 15.5-oz cans black-eyed peas (about 3 cups), drained and rinsed
½ cup thinly sliced red onion
3 stalks celery, thinly sliced (about 3/4 cup)
1 bag baby spinach leaves
½ cup bottled red wine vinaigrette
Salt and pepper to taste

Directions: In a large bowl, combine the black-eyed peas, red onion and celery. Pour the dressing over the mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add the spinach and toss to coat. Season with salt and pepper.

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely grated peeled ginger
Kosher salt and freshly ground black pepper
2 small white turnips, peeled, cut into matchsticks
1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
4 oz. brussels sprouts, leaves separated

Directions: Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add
turnips, apples and brussels sprouts. Serve.