Tag: Vegetarian

Carrot Top Salad

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What You Will Need
  • 3 cups Carrot Tops, cut stems and cleaned
  • 1 small Tomato
  • 2 shallots
  • 1 medium carrot
  • 1 medium cucumber
  • Preferred dressing
  • Cutting board and knife
  • Serving bowl
Instructions
  • Slice and dice ingredients listed above to you desired form.
  • You will want to remove as much of the empty carrot top stem as possible, since it is stiffer and less enjoyable than the rest of the carrot top. Carrot tops are also bitter, so you’ll want to add a pinch of salt to your personal plate, and you’ll want to pick a dressing that compliments or covers the flavor. I used ranch and Italian dressing.
  • The other ingredients are optional, and you can feel free to substitute in whatever you see fit.

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Japanese Cucumber Salad

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I found this recipe here.

I have been searching tirelessly for new recipes to use all the cucumbers I’ve gotten this year from the garden. Talking to other locals, I have found out everyone is having a good year for cucumbers, so naturally all ingredients to make dill pickles are sold out withing a 20 mile radius. As a result, I’m stepping out of my comfort zone and making new recipes. This recipe had lots of great comments, as you’ll see if you look at the original post. I have had to make alterations to the recipe, such as excluding sesame seeds and substituting in white wine vinegar, since I do not have rice wine vinegar. With the substitute, I had to dilute the mixture a bit. This recipe makes lots of marinade, so cut as many cucumbers as you need to serve or you think you can eat. I probably wouldn’t add more than 3, maybe 4 cups of cucumbers before doubling the marinade.

Japanese Cucumber Salad Recipe CardDownload
What You Will Need
  • 2 Medium Cucumbers (4 small homegrown cucumbers)
  • 1/4 cup White wine vinegar
  • 1 Tbsp Water
  • 1 Tbsp Soy sauce
  • 1 tsp Sesame oil
  • Salt and Pepper
  • Covered Mixing Bowl, Cutting board, and Knife
Instructions
  1. Peel you cucumbers, cut in half length wise, cored, then sliced into half-moons. Add to mixing bowl. Add pinch of salt and fresh pepper.
  2. Add remaining ingredients and mix together. Let sit for at least 30 minutes before serving.
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Cucumber Salsa

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Salsa in a great snack. It’s healthy and goes with so many different types of food. I made this salsa with what I got from the garden and a bit of lemon and spices. This salsa is refreshing and original. The cucumber flavor brings a light and fresh flavor to any dish. You can alter the amount of chili powder to suit your heat preference, the recipe below is for a very mild salsa. The mixture did very very watery, so if you’d like, you could core the cucumbers to get less juice, or you could just decant some of the liquid from the mixture before adding your spices. This went great with tacos and chips, but be creative and try this with something new!

Cucumber Salsa Recipe CardDownload
What You Will Need
  • 3 medium cucumbers (small if store bought), diced
  • 2 small vine tomatoes, diced
  • 1 small onion, diced
  • 2 Tbsp lemon juice
  • 1 Tbsp garlic powder
  • 2 tsp onion salt (or 1 tsp normal salt)
  • 2 Tbsp chili powder
  • Blender
  • Storage/Serving bowl
Instructions
  1. Prepare all your veggies. Add to a blender. Add lemon juice and cover.
  2. Using the dice setting, hold for 5 seconds. Scoop mixture into your bowl. Add the remaining ingredients to your taste.
  3. Chill 2-3 hours before serving for better taste, or serve right away.
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Ratatouille

Ratatouille is a classic french dish that stemmed from poverty. Because they could not afford it, they made do with that they had. I don’t usually make vegetarian dishes because they usually aren’t filling, and I require a lot of protein in my daily regimen. This dish, however was not only incredibly filling, but it was also delicious! I don’t always like the texture of zucchini, but in this dish it has the perfect consistency and the tomato just compliments the squashes so well. For flavoring, I decided to go with thyme, rosemary and basil, and all three spices help unify this dish and add a layer of more flavor. I highly recommend this dish! Finally, though I have not tried freezing this dish, the ingredients are perfect for freezing, so I plan to freeze some the next time I make this giant pot of ratatouille. This recipe makes 6-7 adult sized servings.

  1. Wash, half, and slice 2 large zucchini and 2 medium yellow squash. Dice one medium onion. Add all to a dutch oven.
  2. Place dutch oven over medium high heat. Add 2 Tbsp canola or vegetable oil and 1 Tbsp garlic powder. Cook for 5 minutes stirring occasionally.
  3. Add 16 Oz of diced tomatoes, or 3 large tomatoes diced. Add 2 tsp of each thyme, rosemary, and basil. Cook covered for 10-15 minutes or until tomato is cooked, and zucchini and squash are tender.
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