On this page you will find a variety of recipes--that can be used as a result of your time and effort in your garden. If you have some recipes that you think other people might enjoy, please e-mail me at oregongardeningdude.com
Fresh and Crispy Pickle Spears
ZUCCHINI JAM
ZUCCHINI ROUNDS
Persian Sugar-Pickled Garlic
from Garlic, by Janet Hazen and the Garlic Press
SALSA
Ingredients
Method
Preheat the oven to 350 ºF.
Combine the shallots, olive oil, sugar, salt, and pepper in a shallow baking pan. Roast in the oven for about 20 to 30 minutes, or until the shallots are soft. Remove the shallots from the pan and allow to cool. Reserve the oil.
Blanch and chill the green beans.
Place the shallots in a food processor, add the vinegar, and pulse to combine. Slowly add the reserved oil and process until an emulsion is formed.
Cut one head of the Bibb lettuce into chiffonade. Separate the leaves from the other head and leave them whole. Arrange the whole lettuce leaves in the center of 4 plates. Place the green beans around the lettuce so that they fan outward.
In a bowl, toss the chiffonade lettuce, tomatoes and corn with the vinaigrette and place on top of the whole lettuce leaves. Garnish the salads with the red pepper.
Pepper Garlic Jam
Red Pepper Jam