It's been a while since I've shared any pictures from the garden, so here are a few that I took this morning:
Today happens to be Recipe Redux day, and this month's theme is perfect for a recipe I've been wanting to share for a while now!
Fresh from the Garden: The season of bountiful produce has arrived. Whether your produce comes from the farmers' market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!
While I absolutely LOVE having tons of veggies on hand-- whether I am sourcing them from the grocery store, farmer's market or my own garden-- sometimes I really struggle to put them to use and I really hate to see them go bad. Right now I have a beautiful bunch of rainbow chard sitting in the fridge that I don't know what to do with (it looked fun at the farmer's market). Do you have any ideas for me?
Green beans and zucchini have been a similar struggle. I enjoy steamed or sauted green beans, but that gets old after a while. And like most people, we have more zucchini than we know what to do with! Earlier this week I opted to put them to good use in the form of minestrone. Vegetable soup is a great catch all recipe for using up leftover veggies, and it also happens to be a great recovery meal in providing fluids, electrolytes, carbs and protein all in one dish. This turned out to be just as delightful as I had hoped-- even the husband gave it a stamp of approval! Feel free to use and adjust based on what you have on hand, and definitely don't feel limited to including just the vegetables listed in the recipe.
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
3 stalks celery, diced
3 large carrots, peeled and diced
1 XL zucchini (or ~3 small), diced
1/2 lb (~2 c.) green beans, ends removed, cut into 1/2" pcs
8 cups vegetable broth
1-28oz can crushed tomatoes
1-14.5oz can diced tomatoes
1-14.5oz can white beans, rinsed & drained
1 cup dry orzo pasta
1/4 cup fresh basil, diced
1 tbsp fresh sage, diced
A few sprigs thyme
1 heaping teaspoon dried Italian seasoning
Salt & pepper, to taste
Heat a large pot over medium-low heat. Add olive oil, then onion and allow to saute for 3-4 minute until golden. Add minced fresh garlic and allow to saute an additional minute. Add your carrots and celery, mix well and saute a few more minutes.
Add your remaining ingredients, including the orzo and herbs/spices and bring the pot to a slow simmer. Still occasionally as the orzo likes to sink to the bottom and get stuck. Simmer for 15-20 minutes until all of your veggies have softened and flavors have combined. This is one recipe that will make your kitchen smell amazing!
For additional ideas in putting your garden fresh goods to use, check out these amazing recipe posts below!
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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