Back to School and Garden Veggies—Let’s Eat!

By Kate Beiting

Blue Ribbon Blueberry Bread

Cream 1 stick of butter with 1 cup of sugar. Add 2 eggs, 1/2 cup of milk, and 2 Tablespoons of lemon juice. In another bowl, whisk 1 and 1/2 cups of flour with 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of coriander. Slowly add and mix the dry ingredients into the butter mixture. Fold in 2 cups of fresh blueberries. Pour into a greased loaf pan. Sprinkle a bit of cinnamon sugar on top. Bake at 350 degrees for 50–60 minutes (use a toothpick to test for doneness). Cool.

Baked Honey Drumsticks

Mix together 1 cup of honey, 3 Tablespoons of soy sauce, and 2 Tablespoons of apple cider vinegar. Add 6 cloves of minced garlic and a dash of red pepper flakes. Pour 1/2 cup of the honey mixture into a zip-top bag (reserve the rest of the marinade for baking). Add 8–12 dry chicken drumsticks to the bag. Refrigerate for several hours.

Peel and chunk cut several carrots; cut and trim a head of broccoli. Toss them with a bit of olive oil, but keep the veggies separate (they have different cook times). Line a large cookie sheet with sprayed aluminum foil and arrange the drumsticks on the pan (discard the marinade). Put the carrots on the pan and bake for 20 minutes at 400 degrees. Add the broccoli to the pan and bake for another 20 minutes. Stir the remaining honey mixture with 1 teaspoon of cornstarch and 2 teaspoons of cold water. Microwave for 30 seconds (careful—it’s hot!). Drizzle the mixture over the chicken and vegetables. Bake for another 10 minutes, until the chicken’s internal temperature is 170 degrees.

Patio Shrimp and Sausage Boil

Fill a stock pot with water and bring to a boil. Add 1 or 2 boxes of shrimp/crab boil (you can find this in the spice aisle). Add 6 small red potatoes and boil for 15 minutes. Add 1 pound of cut-up kielbasa, 2 chopped onions, 1 small bottle of Tabasco, 6 garlic cloves, and 2 sliced lemons. Cook for 10 minutes, and then add a pound of raw shrimp, peeled and de-veined. Cook for 3–4 minutes, until shrimp are pink. Spread butcher paper over the tables outside on the patio, drain the pot, and pour out the contents. Serve with butter cubes, crusty bread, and lemon slices.

Fresh Pesto

Rinse and dry 3 cups of fresh basil leaves. In a food processor or blender, combine the basil, 2 teaspoons of minced garlic, 1/2 cup of extra virgin olive oil, 1/2 cup of pine nuts, and 3/4 cup

“Don of grated Romano cheese. Pulse or blend until you get a paste. Serve with hot fettucine or however you like.

Cukes and Onion

Mix 1 cup of mayonnaise with 1/2 cup of sugar, 4 Tablespoons of vinegar, and a dash of salt and pepper. Add 3 peeled and sliced cucumbers and 1 sliced onion. Toss to coat. Refrigerate for several hours.

Back-to-School Lettuce Wraps

Separate, wash, and pat dry 10 Romaine leaves. In a large skillet, brown 1 pound of ground chuck (or chicken or thinly sliced steak) along with 3 cloves of minced garlic, a diced red pepper, and a small diced onion. Salt and pepper as desired and cook until the beef is done. Pour in 1/4 cup of soy sauce, 1/4 cup of fresh lemon juice, 2 Tablespoons of honey, 1 Tablespoon of rice wine vinegar, a dash or two of hot sauce, and 1 Tablespoon of toasted sesame oil. (You can use a bottled Asian-style sauce instead of making your own.) Simmer for 10 minutes, stirring often. Spoon the mixture into the lettuce leaves. Garnish with chopped green onions, shaved carrots, and chopped peanuts.

Tomatoes and Red Onion

Cut 4 large ripe tomatoes into 1/4-inch slices. Arrange on a large platter. Mix together 1 Tablespoon of sugar, 1 teaspoon of garlic powder, and salt and black pepper to taste. Sprinkle the spice mixture over the tomatoes. Add several leaves of fresh basil (chop, if desired). Top the tomatoes with a large, thinly sliced red onion. Add small balls of fresh mozzarella, if desired. Mix 1/2 cup of extra virgin olive oil with 1/4 cup of balsamic vinegar and drizzle over the top.

Garden Tomato Sauce

Blanch, peel, seed, and chop 4 pounds of fresh garden tomatoes. In a large pot, warm 1/4 cup of olive oil. Add 4 cloves of minced garlic and 2 chopped yellow onions. Sauté for 5 minutes. Add the tomatoes and bring to a simmer. Cook over medium heat for 25 minutes or until you like the consistency. Add 1/2 cup of freshly chopped basil. Season with salt and pepper. Use as desired.

Napa Salad

Rinse and shred a small head of Napa cabbage (or use a bag of prepared coleslaw mix). Place in a bowl along with 4 or 5 chopped green onions. In a saucepan, melt 1/3 cup of butter. Add 1 package of broken-up ramen noodles, 1 cup of slivered almonds, and 2 Tablespoons of sesame seeds. Stir to coat. Pour onto a baking sheet and bake for 5 minutes at 350 degrees. Set aside. Heat 3/4 cup of vegetable oil with 1/2 cup of sugar, 1/4 cup of cider vinegar, and 2 Tablespoons of soy sauce. Boil for 1 minute. Let cool. Mix in 1/2 teaspoon of toasted sesame oil. Mix well. Toss everything together when ready to serve. Add cooked chicken chunks, if desired.

Fresh Veggie Ratatouille

Coarsely chop 2 onions and cook in 1/4 cup of olive oil for 3–4 minutes. Add 2 cloves of crushed garlic and cook for another 2 minutes. Add 1 unpeeled and cubed small eggplant, 1 small cubed zucchini (optional), 1 chopped green pepper, and 2 peeled and chopped tomatoes. Add salt, pepper, and any other herbs you desire. Cover and simmer for 20–30 minutes, until the veggies are soft. Serve with crusty bread or as a side dish to any grilled meats.