Cooking with Homegrown Produce: 5 Delicious Dinner Recipes

1. Caprese Salad with Homegrown Tomatoes and Basil

• Homegrown tomatoes, sliced
• Fresh mozzarella cheese, sliced
• Fresh basil leaves
• Extra virgin olive oil
• Balsamic vinegar
• Salt and pepper to taste

• Arrange tomato and mozzarella slices on a plate.
• Tuck fresh basil leaves between tomato and cheese slices.
• Drizzle with olive oil and balsamic vinegar.
• Season with salt and pepper.
• Serve as a refreshing appetizer or side dish.

2. Stuffed Zucchini Boats

• Homegrown zucchini
• Olive oil
• Garlic powder
• Italian seasoning
• Salt and pepper
• Cooked quinoa or rice
• Chopped homegrown tomatoes
• Shredded mozzarella cheese (optional)
• Fresh basil leaves, chopped (for garnish)

• Preheat oven to 375°F (190°C).
• Cut zucchini in half lengthwise and scoop out the centers to create "boats."
• Brush zucchini with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and pepper.
• In a bowl, mix cooked quinoa or rice with chopped tomatoes.
• Spoon quinoa mixture into zucchini boats.
• Optional: Sprinkle shredded mozzarella cheese on top.
• Bake for 20-25 minutes, until zucchini is tender and cheese is melted and bubbly.
• Garnish with chopped fresh basil leaves before serving.

3. Fresh Tomato Pasta with Basil

• Homegrown tomatoes, chopped
• Fresh basil leaves, chopped
• Garlic, minced
• Olive oil
• Salt and pepper
• Pasta of your choice

• Cook pasta according to package instructions.
• Meanwhile, heat olive oil in a skillet over medium heat.
• Add minced garlic and sauté until fragrant.
• Add ground beef or meat of choice. Brown the meat.
• Add chopped tomatoes and cook for 5-7 minutes until tomatoes break down slightly.
• Stir in chopped basil leaves and season with salt and pepper.
• Toss cooked pasta with the meat-tomato-basil mixture.
• Serve immediately with grated Parmesan cheese, if desired.

4. Stuffed Bell Peppers with Homegrown Herbs

• Homegrown bell peppers
• Ground meat (beef, turkey, or chicken)
• Cooked quinoa or rice
• Onion, chopped
• Garlic, minced
• Homegrown herbs (such as parsley, thyme, and oregano), chopped
• Tomato sauce
• Salt and pepper
• Shredded cheese (optional)

• Preheat oven to 375°F (190°C).
• Cut tops off bell peppers and remove seeds.
• In a skillet, cook ground meat with chopped onion and garlic until browned.
• Stir in cooked quinoa or rice and chopped herbs. Season with salt and pepper.
• Spoon meat mixture into hollowed-out bell peppers.
• Pour tomato sauce over stuffed peppers.
• Cover with foil and bake for 30-35 minutes, or until peppers are tender.
• If desired, sprinkle shredded cheese on top during the last 5 minutes of baking.

5. Roasted Root Vegetables with Homegrown Potatoes and Carrots

• Homegrown potatoes, peeled and cubed
• Homegrown carrots, peeled and sliced
• Olive oil
• Fresh rosemary, chopped
• Garlic powder
• Salt and pepper

• Preheat oven to 400°F (200°C).
• In a large bowl, toss cubed potatoes and sliced carrots with olive oil, chopped rosemary, garlic powder, salt, and pepper.
• Spread vegetables in a single layer on a baking sheet.
• Roast for 30-35 minutes, stirring halfway through, until vegetables are tender and golden brown.
• Serve as a hearty and nutritious side dish alongside your favorite protein.

Essential Homegrown Foods for Every Meal

1. Zucchini: Perfect for sautéing, stuffing, or baking into breads and muffins.
2. Tomatoes: Use fresh in salads, sandwiches, sauces, and soups.
3. Herbs (such as Basil, Thyme, Oregano, Dill, Cilantro, Parsley): Enhance the flavor of dishes with fresh herbs, whether added to salads, marinades, or main courses.
4. Leafy Greens (such as Lettuce and Spinach): Ideal for salads, wraps, and sandwiches, providing essential nutrients and extremely easy to grow!
5. Carrots: Enjoy raw as snacks, grated into salads, or roasted as a side dish plus they store well for long term use.