Main Course
Main Course Recipes
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Rustic Garden Veggie Tart
Before I started gardening, I used to hate August. It’s hot, it’s dusty, the summer blooms are starting to die back, and — although it’s been a long time since I went back to school — that stifling Back to School feeling lingers in the air. Ugh. Give me a shady tree and a stack of books and let me know when autumn arrives. But as the steward of a rather large vegetable garden, August has become a time of abundance. Cucumbers, green beans, and summer squash still grow riotously while juicy tomatoes and fat eggplants begin to ripen on the vine. This tasty vegetarian recipe makes great use of the season’s abundant…
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Garlic Scape Pesto
This simple recipe makes great use of the garlic scapes prevalent at early farmer’s markets and in CSA boxes in June. Double, triple, or quadruple the batch and enjoy it year round on pasta, stirred into quinoa, or with any dish that would benefit from a grassy, garlicky boost.
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Pork Lo Mein
If you picked and froze a lot of snow peas and bell peppers last summer, here is a great way to take advantage of the bounty in your freezer while counting down the days until summer. This is one of those dishes that tastes great when you make it and even better the next day. The flavor continues to meld and deepen when refrigerated for a few hours or overnight, so this is a great dish to make ahead or plan for leftovers. Posted by: www.farmhouseonthepond.com
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Spring Vegetable Pie
This seasonal, local riff on a traditional Greek spanakopita is extremely adaptable to whatever greens you have on hand. Feel free to experiment with additional add-ins and use more or less cheese as your personal taste and diet dictate. Just pay attention to the water content of any additional vegetables you consider adding. Zucchini, for example, would not work well in this recipe because of the high water content – it would cause the crust to become soggy and unappetizing.
