Vegetable Garden Recipes

VEGETABLE GARDEN

Steps:

• For cornstalks, trim both ends of each green onion. Using a sharp knife or scissors, cut green portion of onions lengthwise into thin strips. Fill a large bowl with ice water; add onions and refrigerate until curled., For flowers, trim both ends of each radish. With a sharp knife, cut radishes to make flowers (see instructions for making radish flowers below)., Place flowers in a bowl of ice water; refrigerate until opened., For base, attach fencing around foam board with pins, fasteners or staples. Line the endive. Drain onions and radishes. With toothpicks, attach the onions in rows along one short side of base. Trim one end of each baby corn into a wedge; insert into onion tops. (Refrigerate any extra corn for another use.), Add rows of radish flowers, zucchini, tomatoes, mushrooms and carrots. Place scarecrow in garden. Serve veggies with dip.

GARDEN VEGETABLE SOUP

Steps:

• In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.

CHEESY VEGETABLE GARDEN TART

Steps:

• Preheat oven to 400°. In a large bowl, mash Boursin cheese with a fork. Add Parmesan, sour cream and zest; beat until smooth and creamy., On a lightly floured surface, unfold puff pastry. Roll into a 13x11-in. rectangle. Transfer to a parchment-lined baking sheet. Prick pastry several times with a fork. Using a sharp knife, score a 1/2 in. border around edges of pastry sheets (do not cut through). Spread Boursin mixture evenly over center of pastry., Arrange vegetables and herbs over cheese mixture as desired. Brush vegetables with olive oil. Brush edge of pastry with egg; sprinkle with sesame seeds, if desired. Bake until pastry is puffed and golden brown, 15-20 minutes. Cool 10 minutes before serving. Refrigerate leftovers.