A couple meals I made this weekend to use the abundant garden fresh veggies were a Caprese Salad as well as a French Ratatouille.
Garden fresh tomatoes and basil with mozzarella cheese drizzled with olive oil and balsamic vinegar. How could you go wrong? This was a perfect lunchtime meal to use up my multitude of tomatoes and basil. I grabbed the recipe from The Pioneer Woman blog. It turned out pretty delicious!
Prep Time: 5 minutes Cook Time: 20 minutes Serves: 8
EASY FRENCH RATATOUILLE
I planted 4 eggplant plants this spring, and the long eggplant has really been producing a lot of fruit. I haven't cooked many recipes with eggplant before, but needed to find something that not only used eggplant, but a lot of it. I found this french ratatouille recipe that did just that, and bonus, it used a lot of the other summer veggies that I needed to use up right now. The recipe was easy, but it took quite awhile to prep and cook, since there were a lot of veggies to cut up, as well as the fact that you cook each of the different veggies in batches before combining everything. But overall, the recipe was delicious, used up the veggies I needed and there were plenty of leftovers for eating later in the week and freezing. The great thing about this recipe is that you can adjust the amounts of veggies based on what you have on hand.
Harvest Totals (since April)