I thought it would be fun to have a thread were we share a recipe of somthing we make with veggies, fruits, herbs from our garden....this must be somthing you grow yourself and make yourself I have one that I like that I make with my eggplant. 6-8 fiarytale eggplants about 4 inches long(dwarf variety) 2 cloves fresh garlic 1 medium size zuchini bunch fresh green beans 1 whole onion enough butter to sautee everything in. Cut everything into bit size peices, mince or chop the garlic. Heat butter in fry pan on medium heat and add the veggies and garlic to the butter. Sautee to desired tenderness...serve while hot Very simple and oh so delicious! Love this for lunch or as a side dish to whatever meat you desire and a slice of french bread.
This isn't really a recipe, just something I do with the abundance of basil we get every summer (yes, I know I overplant, I have always overplanted and I expect to continue to overplant!). I harvest basil leaves as soon as the dew is off, wash and dry them, chop very fine, add just enough vegetable (not olive) oil to make a slurry, and freeze in ice cube trays. Then I transfer the "basil balls" to a freezer bag and have the equivalent of fresh basil for cooking all winter long. This also works really well with parsley, but use water instead of the oil.
I do the same thing but I use water instead of oil. I make two sizes, ice cube size and for big pots of spagetti sauce I have frozen it in the little snack pack pudding containers. I only fill them about 3/4 full and just enough water to barely reach the top of the basil. I spray the containers with olive oil cooking spray before filling so they just pop out. I will give you one of my favorite recipes. My mother used to make this. "Fried okra and tomatoes", Prepare enough fresh okra to cover the bottom of a saute pan,salt and pepper and coat with cornmeal. Fry okra in oil of your choice till almost done and medium brown. Drain excess oil. Slice one or two fresh tomatoes, sprinkle with a bit more salt and cover the okra with them. Put on lid, reduce heat to med. low and let steam with the tomatoes another 5 to 10 minutes. Excellent with bean dishes or field peas and cornbread.
