This year’s growing season is coming to an end. Enjoy your harvest year round with delicious recipes and simple food preservation methods. Learn how to properly preserve your vegetables by reading our Freezing & Canning article. 

Here are our top 5 garden recipe favorites. They are simple, kid-friendly, and jam packed with delicious homegrown vegetables. Enjoy! 

Vegetable Soup 

Ingredients: 
1 Tbsp. Olive Oil 
1 Medium Onion 
½ Cup Carrots 
¼ Cup Celery 
14 Ounces Tomatoes 
2 Cups Potatoes 
3 Cups Stock (Vegetable, Chicken, or Beef) 
½ Tsp. Salt 
½ Tsp. Black Pepper 
½ Cup Sweet Corn 
1 Cup Sweet Peas 
½ Cup Green Beans 

Directions: 

1. Wash all vegetables 
2. Chop onions and celery 
3. Peel and chop carrots 
4. Dice potatoes and tomatoes 
5. Snip ends and cut green beans 
6. Use a knife to remove corn from the cob 
7. Heat olive oil in a large saucepan 
8. Add chopped onions and cook for 2 minutes 
9. Add in carrots and celery and cook for 3 minutes, stirring occasionally 
10. Add tomatoes and potatoes and bring the liquid to a simmer 
11. Pour in the stock of your choice and bring it to a simmer again 
12. Add salt and pepper to your liking and continue cooking for 8 minutes 
13. Add corn, peas, and green beans and cook until all the vegetables are tender  

Tip: The best test for doneness is to check the potatoes  

Herb Roasted Carrots & Potatoes  

Ingredients: 
2 Lb. Potatoes 
3 Medium Carrots 
2 Tbsp. Chives 
1 Tbsp. Oregano 
1 Tbsp. Parsley 
2 Tsp. Rosemary 
1 Tsp. Sage 
3 Cloves Garlic (optional) 
2 Tbsp. Butter 
2 Tbsp. Olive Oil 
½ Tsp. Salt 
¼ Tsp. Black Pepper 
4 basil Leaves 

Directions: 

1. Preheat Oven to 400 Degrees F 
2. Spray a 13x9x2-Inch pan with nonstick cooking spray and set aside 
3. Wash and cut potatoes and carrots 
4. Place the cut potatoes and carrots into the pan 
5. Combine chives, oregano, parsley, rosemary, sage, garlic, butter, and oil into a small bowl 
6. Mix well and the drizzle the mixture over the potatoes and carrots 
7. Toss the pan ingredients until everything is evenly distributed 
8. Add salt and pepper 
9. Cover the pan with baking foil and bake for 30 minutes 
10. After 30 minutes is up, remove the foil, stir the potatoes and bake for another 15 minutes  

Vegetable Pizza 

Ingredients: 
1 Lb. Bread Dough 
2 Medium Zucchini or Summer Squash 
1 Medium Pepper of Your Choice 
1 Tbsp. Olive Oil 
1.5 Cup Mushrooms 
2 Green Onions 
2 Tomatoes 
1 Can Pizza Sauce (Or Homemade) 
1 Cup Shredded Cheese of Your Choice 
¼ Cup Parmesan 

Directions: 

1. Preheat oven to 425 Degrees F 
2. Place thawed bread dough onto a lightly floured surface and let rest for 10 minutes 
3. Roll the dough into a 12 inch round circle 
4. Build up the edges by pinching 
5. Place on a greased banking sheet and bake for 8 minutes 
6. Add oil to a large skillet and place in a pepper and zucchini/squash 
7. Cook and stir for 3 minutes until crisp 

Coleslaw  

Ingredients: 
1 Medium Sized Cabbage 
2 Large Carrots 
1 Cup Mayo 
1.5 Tbsp. Sugar 
3 Tbsp. White Vinegar 
Salt 
Pepper 
1 Tsp. Lemon Juice 
1 Tsp. Celery Seed 

Directions: 

1. Remove the outer 3 layers from the cabbage head 
2. Cut the cabbage into quarters and remove the core 
3. Use a sharp knife to shred the cabbage into strips 
4. Use a potato peeler to shred the carrots into thin strips 
5. Toss the cabbage and carrots in a bowl and set aside 
6. In a new bowl whisk together the mayo, sugar, white vinegar, salt, pepper, lemon juice, and celery seeds. 

Veggie Pasta Salad 

Ingredients: 
1 Packaged Spiral Pasta 
½ Cup Carrots (Sliced) 
2 Stalks Celery (Chopped) 
½ Cup Green Bell pepper (Chopped) 
½ Cup Cucumber (Peeled & Sliced) 
2 Tomatoes (Diced) 
¼ Cup Chopped Onion 
2 Bottles Italian Salad Dressing 
½ Cup Parmesan 
⅔ Cup Peas 

Directions: 

1. Bring water to a boil 
2. Cook pasta in boiling water until dente 
3. Prepare vegetables by cleaning and chopping 
4. Drain the cooked pasta and rinse under cold water 
5. Mix peas carrots, celery, cucumbers, green peppers, tomatoes, and onions in a large bowl 
6. Combine pasta and vegetables in another large bowl and mix well 
7. Pour Italian dressing over the mixture & add parmesan cheese 
8. Place in the fridge for at least 1 hour before serving  

Tip: You may need to freshen up your salad by adding more Italian dressing every now and then

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