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Tomatoes mushrooms with fish.
Garlic Spinach.
Squash delight.
Zucchini Bites.
Garden fresh Green Beans.
Zucchini scrambled eggs
Here are some of our favorite garden vegetable dishes. They are easy to make and help you get a healthy handle on all those vegetables that you need. If you have a terrific recipe, consider sharing it with us. We will put it on the website for all our readers who also want great vegetable dishes! We will not disclose your  e-mail address or other personal information. Your recipe will be credited to you and your state.
Thanks in Advance.

Submit your vegetable recipes: Activity Fitness Journals Recipes
Recipe List (Click on the name of the vegetable to see the recipe)
                                                Zucchini Bites
                                                                By Erin in Havelock, North Carolina

1  Medium/large Fresh Zucchini
1 Jar Red Garden Veggie Pasta Sauce
2 cups lowfat mozzarella cheese
1 large red tomato

1. Slice Zucchini into quarter inch thick round pieces and arrange slices onto baking pan, do not overlap.
2. Spoon a dollop of pasta sauce in the center of each slice and then sprinkle a pinch full of cheese onto each slice. Bake at 350°F for 10-15 minutes until the cheese is gooey.
3. While zucchini is baking, dice tomato into small pieces and set aside.
4. Remove zucchini bites from the oven and let cool for five minutes. Place zucchini bites on serving plates and then sprinkle with cold diced tomato pieces.
                                                              Mixed bean soup
                                             By Sue and Donna in Beacon, New York

1 pound  of  mixed garden beans (or store bought if necessary)
1 small onion
3 cloves garlic
1 tsp black pepper
1 cup cut carrots
½ cup celery
2 medium potatoes
Red Cheyenne pepper (to taste)
Parsley (to taste)

  First  soak one pound of beans in water overnight. Next day to a large pot ,capable of holding 8 cups of water, slice one medium onion, 3 cloves of garlic and cook until translucent. Add one teaspoon black pepper and 6 cups of  water, bring to boil then simmer covered for 4-6 hours adding water as necessary to keep beans wet. Then add one cup cut carrots and half a cup of cut celery, and two medium potatoes cubed. Add red cheyenne pepper and parsley to taste, then simmer for an additional hour. When the beans are tender the soup is ready.


                                              Tomatoes mushrooms and olives with fish
                                      By Ruth and Kent, Salisbury, Maryland
25 minutes   

1 tablespoon olive oil
1 small onion, cut into wedges
1 clove garlic, minced
3 medium garden tomatoes diced (15 oz.)
1 cup sliced fresh mushrooms
¼ cup pimento stuffed olives, coarsely chopped
1 tsp fresh oregano, or ½ teaspoon dried oregano
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
1 pound of tilapia filets.

In a large skillet, sauté onion, garlic in olive oil until onion is tender. Add undrained tomatoes, mushrooms, olives, and spices. Bring to a boil, simmer for about 5 mins. Gently place the fish in skillet. Spoon the sauce over the fish covering it. Return to boiling, reduce heat and simmer covered for 8 to 10 minutes until fish flakes easily with a fork. Serve on platter and spoon sauce over fish. Serves 8.
Serve with rice and a crusty bread.

                                                  Zucchini scrambled eggs
                              By Ruth and Kent in Salisbury, Maryland

1 regular whole egg  75 calories
1 small  Zucchini
1 medium onion
1 green pepper
3 tablespoons egg whites (eggbeater whites = 25 calories 0 from fat)
2 tablespoons medium hot Tostitos salsa (23 calories)
1 slice of fat free cheese. (Kraft, fat free, American singles)  (25 calories)

Directions:  Use a no stick pan (no butter or oil)  Saute Zucchini, onion and Green pepper in pan. Using a small mixing bowl,  mix the egg, egg whites, and salsa  with a fork. Pour into a no stick pan and scramble.  When the eggs are almost set, turn off the heat and place the slice of square cheese on top of the eggs..  Remove eggs from pan to a plate when the cheese is melted.


                                                                                              Garlic Spinach
                                        By Ruth and Kent in Salisbury, Maryland

4 large cloves of garlic, finely chopped
2 tablespoons olive oil
1 20 oz package fresh spinach, washed (I cut off the stems)
¼ cup chopped fresh basil
½ cup salt
¼ tsp pepper
½ cup Parmesan cheese, grated

Directions, Saute the garlic in hot olive oil in a large skillet, high heat, 3 minutes or until golden brown.  Gradually add spinach, stirring until the spinach is wilted and coated with the garlic.  Remove from heat and stir in the basil, salt and pepper. Transfer to serving dish and sprinkle with cheese.

Garden Fresh Green Beans
By Karen in Hillsborough, North Carolina

4 – 5 cups of stringless, green beans with the tips trimmed
2 cups of chicken broth (or two bouillon cubes + 2 cups of water)

1. Wash the garden green beans and trim the tips off the ends of both sides of the beans. Put into a pot with the chicken broth.
2. Bring to a boil, and then simmer for 20 - 25 minutes




Easy Cucumber Salad
By Karen in Hillsborough, North Carolina

4 cucumbers
1 cup of water
1 cup of apple cider vinegar
1 -2 teaspoons of sugar or sugar substitute
spices to consider: dill seed, garlic or garlic salt, pepper

1. Peel the cucumbers a little by making stripes longwise. Cut the cucumbers into thin slices.
2. Put the cucumbers into a sealable container. Mix the water, vinegar, sweetener, and spices then pour over the cucumbers.
3. Place the container in the refrigerator overnight, and the “pickled” cucumbers are ready to be put on sandwiches, salads or eaten as a low calorie snack.


                                                                  

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Squash Delight
By Bill in Hillsborough, North Carolina
2 garden squash
1 onion
1 teaspoon of olive oil
1 cup of tomato sauce
½ cup of shredded mozzarella cheese
grated parmesan cheese
1 diced tomato
spices to consider: garlic, oregano, basil, and/or lemon pepper.

1. Peel the squash, de-seed, and cut into cubes. Dice the onion. Combine onion, squash, olive oil and the spices you like in a skillet and sauté until desired tenderness (~6 minutes).
2. Put the above cooked mixture into a casserole dish as an even layer of vegetables. Spread the tomato sauce, then sprinkle the cheeses evenly on the top.
3. Add the diced tomatoes and place casserole in a 400 °F for about 7 – 10 minutes. The cheese should be melted and have a light browning.

squash from the garden
Cubed squash with onions
Squash Delight with cheese & tomatoes on top
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Zucchini/Squash Soup
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Zucchini/Squash Soup
By John in Chapel Hill, NC
1.) 1 tablespoon olive oil, 1 teaspoon ground black pepper, and 1 tablespoon basil
2.) 2 crushed Garlic cloves
3.) 1/2 medium onion finely chopped
4.) 3 celery stalks finely chopped
5.) 1 medium red potatoes skinned and cut into 1 inch cubes
6.) 1 medium yam (sweet) potatoes, skinned and cut into 1 inch cubes
7.) 4 bullion cubes
8.) 4 pounds of of skinned and cubed Zucchini, Squash or any combination of the two.
Note: We freeze skinned and cubed fresh Zucchini and or Squash in 2 pound quantities to be used for soup in the autumn and winter seasons.

Combine items 1-4 in a pan and saute
In a soup pot capable of handling all contents add 2 cups of water and  items 5-7 , bring to a gently boil, then simmer on low heat for 10 mins.

Defrost the Zucchini and or Squash before hand if necessary.
Place Zucchini and or Squash in a blender and Puree, then add to soup pot and simmer for additional 5 minutes.
Soup is done and is served Hot!

A tasty way to eat more veggies and fruit...
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Carrot and apple soup (6 months+)
By Christine at www.homemade-baby-food-recipes.com

1 large carrot, peeled (if not organic) and diced
1 white potato, peeled and diced
1 apple, peeled, cored and diced
pinch nutmeg (optional)
low sodium or homemade vegetable stock - or water

Place the veggie and apple cubes into a saucepan and cover with stock.
Bring to the boil, then reduce the heat and simmer until tender (around 10
mins), adding a little extra stock if necessary.
Add the nutmeg, transfer to a blender and puree until smooth

This is a very versatile recipe - by adjusting the amount of stock that you
use, you can create a very thick, almost puree-like soup - or a runnier,
'traditional' soup!

Carrot and Apple Soup
Onion Soup
By Karen in Hillsborough, NC

2 large onions (chopped small)
3 celery stalks (chopped small)
2 garlic cloves
1 teaspoon of olive oil
salt & pepper
1 potato (cubed)
1 carrot (chopped the same size as the potato cubes)
4 cups of beef broth (or 4 bouillon cubes + 4 cups of water)

Saute the onions, celery and garlic in olive oil for about 6 - 7 minutes.  Add the remaining ingredients and bring to a boil. Then simmer for about 1o minutes. Serve with croutons.
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Onion Soup
Garden Recipes
Veggie Bean Pasta (great hot or cold)

2-3 carrots, chopped
½ onion, chopped
1 green pepper, chopped
1 cup steamed broccoli
½ can of chopped tomatoes with the juice or chop a skinned garden tomato
1 can northern beans
1 can kidney beans
1 cup of dry pasta cooked according to directions (we use elbow macaroni boiled in water for 8 min)
1 teaspoon of olive oil
2 garlic cloves, chopped fine or pushed through a garlic press
Basil (we used 1 -2 teaspoons)
Black pepper

Directions:
1.Combine the carrots, onion, green pepper, olive oil and garlic in a pot large enough to fit all of the ingredients. Saute for 5 – 8 minutes depending on how done you like your vegetables. Meanwhile, boil your pasta in a separate pot.
2.Add the broccoli, tomatoes, basil and black pepper to the onion mixture. Simmer on low heat for about 5 minutes.
3.After your pasta is finished, drain in a colander. Add the two cans of beans to the colander and rinse. Then add the bean and pasta to the hot veggie mixture. Stir until heated through.
4.You can serve this meal hot or store it in the fridge and eat it as a pasta salad on warm summer days.


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Homemade Tomato Sauce

20 tomatoes
1 bouillon cube (we used chicken)
Basil
1 finely chopped onion
1 finely chopped green pepper
1 teaspoon olive oil

Directions:
1.Bring water to a full boil. Drop about 5 tomatoes into the boiling water for 1 minute, and remove using a slotted spoon. Repeat until all of the tomatoes have been boiled for 1 minute. Note: if you put too many tomatoes into the water, it cools down too much.
2.While the tomatoes are cooling, sauté the onions and peppers in olive oil.
3.Using a tomato knife, core the tomato and then peel the skin off (it should come off very easily).
4.We chopped half of the tomatoes and put them into the pot with the sauted onions and green peppers. The other half of the tomatoes were put into a blender and pureed prior to adding to the pot. You should adjust the ratio of chopped to pureed, depending on how chunky you like your sauce.
5.Add the bouillon cube and basil, and simmer with the lid off for about 25 to 30 minutes. We found that there was no need to remove the seeds or to use seedless tomatoes. The sauce can be put onto pasta as is, used in recipes that call for tomato sauce or frozen for use later. Also, we scaled this recipe in the ratio of ingredients up to 80 tomatoes and it seems to work fine.


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Homemade Tomato Sauce
Green Bean Casserole

3 pounds of garden green beans
1 beef bouillon cube or 1 cup of beef broth
1 can of cream of mushroom condensed soup
¼ cup of chopped almonds
¼ cup of dried cranberries

Directions:
1.Boil the green beans in the broth for about 15 minutes. Remove from heat and add the can of condensed cream of mushroom soup.
2.After spraying cooking oil in a 9x13 casserole dish, spread the beans in the dish and add the almonds and cranberries. Mix a little to evenly distribute the ingredients.
3.Bake for about 20 minutes, uncovered. Some people like this served with dried, crunchy oinions on top. We like it without the onions. Also, if you do not like mushrooms, you can substitute condensed cream of chicken, and that works well.

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Green Bean Casserole
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