Recipes to Make from Garden Vegetables and Herbs

This summer, with its erratic weather and hot conditions, has yielded some great crops and some not so great ones. One in particular that flourished in my household is tomatoes. We have more than we know what to do with. We’ve also had a good stock of peppers, cucumbers, and hot peppers.

In honor of the close of summer (and perhaps even a little late), I wanted to shed some light on some things you can do to use up those crops and eat healthy along the way.

Tomatoes

Let’s start with the most problematic first, at least for my kitchen. Tomatoes are one of my favorite foods, and we have such an abundance of them that even I can’t eat them fast enough. That’s saying a lot, since I routinely eat them for snacks.

Here’s some easy things you can do with tomatoes:

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Meatless Fridays: Sweet Potato and Sage Pizza

With this post I’d like to introduce a new feature to Chow City: meatless Fridays. I eat a lot of meat, almost every day, so I am trying to cut back, and will be looking for new, tasty meatless recipes to post every Friday. Lately, I’ve been expanding my horizons with spices and herbs and other flavor-adding ingredients, and while surfing the internet the other day, I found the perfect recipe to put my new-found skills to use: sweet potato and sage pizza. This recipe is delicious and flavorful, and wonderfully vegetarian. As an added bonus, sweet potatoes are pretty healthy, while at the same time not losing their subtle flavor. All in all, I found this pizza to be an explosion of subtle flavors, and extremely enjoyable.

Sweet Potato and Sage Pizza

Ingredients – to make a personal pizza:

  • 1/2-3/4 cup slices sweet potatoes
  • 1/4 cup sliced onion
  • 1 tbsp sage leaves
  • Olive oil
  • 1-2 cloves garlic
  • 1/2 cup shredded cheese, by preference
  • Salt and pepper (I used garlic salt)
  • Pizza dough
  • Italian herbs and spices (I used parsley, thyme and oregano)

Directions:

Preheat oven to 425. Mix together sweet potatoes, onion, sage, salt, pepper, and a little olive oil in a baking pan. Wrap unpeeled garlic cloves in aluminum foil and put them in the pan as well. Cook at 425 until tender, which should take 10-15 minutes.

Put cooking oil, crisco, or butter on the pan and put in the crust. Use your judgement on how big you want the pizza. Pre-bake crust for eight minutes.

Take the crust out and spread over it a mixture of olive oil, parsley, thyme, oregano, salt, and pepper. Put the potato and onion mix on top of the crust, and sprinkle cheese as desired over the top. Put back in the oven, cooking until it reaches desired crispness and the cheese melts, which could be anywhere from 10-18 minutes. Remove from oven and enjoy!

-Lisa