Healthy Recipes With Ingredients From Your Garden

Are you enjoying produce grown in your garden? With these tasty recipes, you’re able to incorporate the fruits and vegetables you’ve grown into meals for you and your family. When you browse through the rows of produce in your garden, just know you can turn your harvest into a dish in minutes!

Summertime Tomato Salad

Show off what you grew this summer with this recipe. Mix your tomatoes, sweet corn, squash, blueberries and more in this delicious salad.

Ingredients:

4 medium ears sweet corn, husked

2 pounds cherry tomatoes (about 6 cups), halved

1 small yellow summer squash, halved lengthwise and sliced

1 cup fresh blueberries

1 small red onion, halved and thinly sliced

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon minced fresh mint

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

For the full recipe, visit Taste of Home.

Crunchy Lemon-Pesto Garden Salad

For this recipe, you can pick the ingredients you need directly from your garden and prepare the meal right after! While we provide the ingredients below, you’re free to add what you want to it depending what you grew and have on hand; this is just another way this recipe is versatile and tasty!

Ingredients:

5 tablespoons prepared pesto

1 tablespoon lemon juice

2 teaspoons grated lemon zest

1 1/2 teaspoons Dijon mustard

1/4 teaspoon garlic salt

1/4 teaspoon pepper

2 1/2 cups thinly sliced yellow summer squash

1 3/4 cups thinly sliced mini cucumbers

3/4 cup fresh peas

1/2 cup shredded Parmesan cheese

1/4 cup thinly sliced green onions

5 thick-sliced bacon strips, cooked and crumbled

For the full recipe, visit Taste of Home.

Salad-Stuffed Peppers

Who doesn’t love a pepper directly from a garden? With this recipe, you’re able to fill the insides with other produce you grew and cared for over the summer.

Ingredients:

Kosher salt

1 lemon 

4 cloves garlic 

4 bell peppers, assorted colors

2 tablespoons extra-virgin olive oil

4 ounces Spanish cured chorizo, casings removed, small dice

4 slices bread, torn into bite-size pieces 

1 bunch Tuscan kale, thinly sliced

1 tablespoon sherry vinegar 

1/4 cup pitted dates, chopped

1/4 cup pitted Castelvetrano olives, halved 

1/4 cup fresh flat-leaf parsley leaves 

2 ounces Manchego cheese, freshly grated 

1/4 cup Marcona almonds, finely chopped

For the full recipe, visit Food Network.