Here are some of our favorite recipes that feature the same herbs & veggies that we grow here in The Garden of Giving.


Basil:  Pesto


1 1/2 cup fresh basil
3/4 cup olive oil
2-3 cloves garlic
2 oz Asiago or Parmesan cheese
1/4 cup pine nuts
juice 1 lemon
salt & pepper to taste

Blend all ingredients together in food processor.

Broccoli: Broccoli-Cauliflower Medley

3 cups cauliflower florets
2 cups broccoli florets
1 small onion, finely chopped
2 tsp sugar
1 Tbsp vinegar
1 cup reduced calorie mayonnaise or salad dressing
dash lemon pepper
Cherry tomatoes for garnish

In food processor, finely chop cauliflower florets and broccoli florets. Transfer to a large bowl. Stir in onion.

In small bowl combine sugar, vinegar, mayonnaise and lemon pepper. Stir into vegetables.

Refrigerate until well chilled. Mound on serving platter and garnish with cherry tomatoes. Serve as a spread for whole wheat crackers.

Option:  Leave florets whole and serve as a salad.

Cabbage:  Cabbage & Apple Coleslaw

2 cups cabbage, finely shredded
1 Medium carrot, grated
1/2 green pepper, chopped into small pieces
1 Apple, chopped into small pieces
5 Tbsp low-fat yogurt
1 Tbsp low-fat mayonnaise
1 tsp lemon juice
1/4 tsp dill weed

combine the cabbage, carrot, green pepper and apple in a large mixing bowl. To make the dressing, mix the yogurt, mayonnaise, lemon, and dill weed in a small bowl. pour over the salad and toss to mix.

Corn, Sweet:  Boiled Sweet Corn

Fill a large pot of water and add 2 Tbsp sugar. When water boils add sweet corn and cook for 10 minutes.

Do not over cook!

Cucumbers:  Cucumber Salad

3 Cucumbers, sliced
1/2 cup onion, chopped
1/4 cup apple cider vinegar
3 Tbsp sugar
3/4 cup Low fat mayonnaise

Stir all ingredients together and chill for 2 hours.

Peppers:  Grilled Mesquite Vegetables

Coarsely chop the following vegetables into 1/2 inch pieces:

1 cup zucchini
1/2 lb asparagus
1 cup red bell peppers (seeded)
1/3 cup yellow and green bell pepper (seeded)
1/4 cup mushrooms.

HEAT 1 TBSP VEGETABLE OIL ON HIGH IN A SKILLET. Toss the vegetables with a mesquite seasoning such as Mrs. Dash, then add to skillet and stir until vegetables are tender.

Tomato:  Tomato Salad Ideas

  • Marinate fresh diced tomatoes and onions with oil, a little vinegar, and oregano. salt & pepper to taste. Serve very cold.

  • marinate fresh diced tomatoes and sliced zucchini, cucumber and onion, with Italian salad dressing or oil and balsamic vinegar.

  • Mix tomato slices with crumbled feta cheese, chopped walnuts, fresh chives. Sprinkle with olive oil.

  • Sprinkle sliced tomatoes with Parmesan cheese, olive oil and minced basil and parsley.


Zucchini:  Baked stuffed Zucchini

start with 2 Medium zucchini, sliced lengthwise and pulp removed

1/2 lb lean ground beef
1 egg
1/4 cup bread crumbs
1 pkg instant rice (1/2 cup)
1/8 cup spaghetti sauce removed from 32 oz jar

Remaining sauce
shredded low-fat mozzarella cheese

Spray baking pan with non fat cooking spray. put filling into zucchini and pour remaining sauce on top.

Bake in a 350 degree oven for 40 minutes or until filling reaches a temp of 165 degrees F. Remove from oven, top with cheese and place under broiler for 5 minutes or until melted.