Cooking from your garden - share your recipes. Here's one of mine.

If you've ever tasted a garden fresh tomato, you'll wonder why you ever ate the store bought variety. Maybe you've grown zucchini, or peppers, or even culinary herbs. What favorite recipes have you discovered from using produce from your garden? Share your recipes here!

One of my favorite tomato recipes is from Laurel's Kitchen:

Stuffed Tomatoes

4 large or 6 medium tomatoes
1 onion
2 tbs. oil
2 stalks celery
1 green pepper
1 C fresh corn
1/2 C chopped summer squash
1/2 C chopped mushrooms
1/4 C or more bread crumbs
1/4 C grated sharp cheese
1/2 tsp. salt

Preheat oven to 350 degrees

Cut tops off tomatoes and remove pulp carefully with a teaspoon, leaving the flesh around the sides. Salt the shell lightly and invert to drain. Chop the pulp.
Saute onion in oil. Add vegetables, including tomato pulp. When they are hot, add 2 tablespoons of the cheese and enough bread crumbs to hold the mixture together. Salt to taste.
Fill tomatoes while the filling is still hot. Place any extra filling in a greased baking dish just large enough to hold the tomatoes and put them on top. Sprinkle with remaining cheese and bread crumbs.
Bake for 15 minutes.
Serves 4.

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Replies to This Discussion

Permalink Reply by Felicia Johnson on March 8, 2010 at 11:43am: There is nothing better than a home-grown tomato!; ▶ Reply to This

Permalink Reply by Felicia Johnson on March 12, 2010 at 4:37pm: My favorite recipe is rather simple but oh so yum! When we lived in AL we grew the biggest cabbages! They tasted so wonderful, nothing like the flavorless cabbages found at the store. We take a whole cabbage (or half a cabbage if it was a gigantic one) and chop it up into good sized chunks. In a large skillet I heat up about 2-3T high quality sesame oil. Throw the cabbage in the pan and sprinkle with Braggs Amino Acids (or soy sauce). Cook and stir frequently until cabbage begins to wilt. Yum! This is so wonderful. Even my kids love it. Sometimes we throw in some sesame seeds too.; ▶ Reply to This

Permalink Reply by Trudy Thomas on March 12, 2010 at 4:58pm: This makes me want to try to grow cabbages. I have a recipe for stuffed cabbage leaves that is quite good. They are stuffed with a rice mixture and covered with tomato sauce and a little grated cheese. When I go home, I'll try to remember to post it. Thanks, Felicia!; ▶ Reply to This

Permalink Reply by Trudy Thomas on March 13, 2010 at 9:08am: This recipe is also based on one in Laurel's Kitchen, but I changed it quite a bit:

Stuffed Cabbage Rolls

1 lrg. head of cabbage
2 tbs. minced onion
1 tbs. oil
3 C cooked brown rice
garlic power to taste
sauted mushrooms
salt and pepper to taste
grated cheddar cheese
1-2 8oz. cans tomato sauce

To make the filling, saute onion in oil, then stir in rice and saute a few minutes longer. Add sauted mushrooms and garlic powder, salt and pepper to taste.
Remove core from cabbage head and steam until the leaves are flexible and a greener in color. Carefully peel of 18 or so of the outer leaves.
Preheat oven to 350 degrees.
Cut out any remaining thick end of the leaf in order to make it easier to roll. Place two tbs. of filling on each leaf, sprinkle with grated cheddar cheese (I haven't tried it, but I think feta cheese would be great on these), tuck in sides and roll up.
Pour some of the tomato sauce on the bottom of a baking dish or pan. Place the stuffed leaves seam-side down over the sauce.
Pour more of the tomato sauce on top of each roll and sprinkle a little more cheese on top.
Cover and bake for 20-30 minutes.
Serves 6-8; ▶ Reply to This

Permalink Reply by Ashley McGowan on March 14, 2010 at 7:08am: Trudy, Thanks for sharing your recipes! I can't grow my own garden where I live now, but it is great getting new, fresh recipes.; ▶ Reply to This

Permalink Reply by Carol Horen on March 31, 2010 at 11:06am: My fave garden recipe calls for cooking whatever veggies are ready for harvest. Then add some cooked and drained fettuccini noodles and a white sauce made from sour cream and heavy cream. It is delish. My mom came up with the idea. It is always different cuz there are different veggies ripe at different times.

Fry veggies in garlic and oil til tender. I had green beans, carrots, eggplant and zucchini in my first try. Mom liked to use broccoli, cauliflower, onion, carrots and zucchini.
While veggies are cooking, boil the fettuccini. Mom used garlic flavored noodles.
Stir in approximately 1/2 cup sour cream and 1/2 cup heavy cream per 1 cup veggies when they are almost done...right before serving. Toss the drained spaghetti and veggies together and enjoy. It is good with fresh-grated parmesan cheese on top. Yum!; ▶ Reply to This