Shepherd’s Garden Fresh Pie

This dish is a family favorite at our house!  It’s good year round with canned green beans, but fresh from the garden ingredients make it an extra special treat.  Adjust the amount of ingredients and spice to your family’s tastes and feel free to throw in extra veggies like peas or chopped tomatoes.

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Shepherd's Garden Fresh Pie

Ingredients

  • 2 Tbs Olive Oil
  • 1 small Yellow Onion Diced
  • 3 cloves Garlic Minced
  • 1 lb Ground Beef
  • 2 cups Green Beans Ends snipped, cut to about 1 inch pieces. Blanch in boiling water for a few minutes if you don't want them a little firm in the finished dish.
  • 2-3 Carrots Peeled and chopped
  • 16 oz Tomato Sauce
  • 2 Tbs Tomato Paste
  • 4 cups Mashed Potatoes From scratch or from the box (no judgement)
  • 1 cup Shredded Cheese Cheddar or Colby Jack
  • 3 oz Crispy Fried Onions Or however many are left in the can after you eat a few while cooking...

Instructions

  1. Heat olive oil in large pot or pan with onion and garlic over medium-high heat for a few minutes.

  2. Add ground beef and stir until browned.  Drain if needed.

  3. To same pot, add green beans, carrots, tomato sauce, tomato paste, salt & pepper and stir to combine.

  4. Top with mashed potatoes and bake at 350 degrees for 30 minutes.

  5. Top with shredded cheese and crispy fried onions and bake another 5 minutes, or until cheese is melted.  Enjoy!

Summer in a Bowl

You could make this salad/dip year round and you could used canned corn.  However, when it is made fresh, when the ingredients are at their peak, in the middle of summer, this salad is incredible!  Adjust the ingredients to your family’s tastes.  I’m a wimp when it comes to heat, so I use a little less jalapeño and try to find sweet peppers.  I’m not ashamed to admit, this has been our entire meal – more than once!

 

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Summer in a Bowl

Ingredients

  • 2 tomatoes diced
  • ½ red onion finely diced
  • 1 clove garlic finely diced
  • 1 jalapeño finely diced, seeds removed
  • 1 green, red, or yellow pepper diced
  • 3 ears cooked sweet corn boiled or grilled then cut off the cob
  • 1 Tbs cilantro finely chopped
  • 1 avocado diced
  • 1 can black beans drained and rinsed
  • 1 lime all the juice
  • salt & pepper to taste

Instructions

  1. Squeeze half of the lime on the diced avocado.

  2. Mix all ingredients in large bowl and squeeze the other half of lime over everything.  Add salt and pepper to taste.  

  3. Stir and enjoy with tortilla chips or as a side salad!

Garlic Scape Biscuits

These biscuits have a unique, mild garlic flavor and pair well with soup or salad.  If you are lucky enough to get your hands on some garlic scapes, you will feel like a culinary rock star if you whip up some of these!

 

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Garlic Scape Biscuits

Ingredients

  • 2 cups flour
  • 1 Tbs baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbs sugar
  • 1/2 cup unsalted butter cold
  • 1 egg lightly beaten
  • 1/2 cup buttermilk
  • 3/4 cup cheddar cheese shredded
  • 1/4 cup garlic scape minced

Instructions

  1. Preheat oven to 400˚. Mix dry ingredients together. 

  2. Cut butter into chunks and blend into dry ingredients (with fingers) until mixture resembles cornmeal. Stir in cheese and scapes.
  3. Stir buttermilk into beaten egg and add to flour mixture. Stir quickly, adding more buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead briefly.

  4. Let dough rest for a minute, then roll out to 3/4" thickness. Cut into 2" rounds. Place biscuits on baking sheet, 1″ apart.

  5. Bake for 15 minutes or until golden brown.

Caprese Salad

We LOVE caprese salad any time of year, but summer is the best! Serve as a side salad or with some crusty bread.  Add some sliced cantaloupe melon wrapped in prosciutto and it is a perfect meal.

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Caprese Salad

Ingredients

  • 2 Tbs olive oil
  • 2 Tbs balsamic vinegar
  • 2 cloves garlic finely minced
  • fresh tomatoes (any size) sliced
  • fresh Mozzerella cheese sliced
  • fresh basil chopped
  • salt & pepper

Instructions

  1. Mix olive oil, vinegar, and garlic in a small dish.

  2. Try to use cheese that is similarly sized to your tomatoes.  If you are using large tomatoes, alternate layers with slices of cheese.  If you are using small tomatoes, slice the tomatoes in half and dice the cheese into smaller pieces.

  3. Drizzle with the oil mixture and top with basil.  Add a little salt & pepper and enjoy!

My Main Lo Mein

Try different proteins like steak or tofu and mix and match different veggies to personalize this yummy lo mein. Stock Concentrate is what all the cool kids are using instead of bouillon cubes. Hoisin sauce helps to create a thick, sweet, and salty sauce. If you don’t have hoisin sauce on hand, here’s a link to make your own: Hoisin Sauce

 

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My Main Lo Mein

Ingredients

  • 1 Tbs vegetable oil
  • 12 oz chicken breast or tenders sliced into strips
  • 4 oz carrot shredded
  • 6 oz green beans ends trimmed, cut into 1 inch pieces
  • 4 oz button mushrooms remove stems and slice
  • 1 Tbs soy sauce
  • 1 Tbs stock concentrate veggie
  • 1 Tbs hoisin sauce
  • 2 tsp sugar
  • 1/4 cup water
  • 1 Tbs ginger fresh and grated
  • 2 scallions thinly slice and separate greens and whites
  • 2 cloves garlic minced
  • 8 oz udon noodles room temp

Instructions

  1. Heat a little oil in a large pan over medium-high heat.  Add chicken to pan and season with salt and pepper.  Cook until heated through (about 2 minutes per side).  Remove from pan and set aside.

  2. Heat a little more oil in the same pan and add carrots, green beans, and mushrooms.  Toss and cook about 6 minutes.

  3. While that is cooking, mix the following in a small bowl: soy sauce, stock concentrate, hoisin sauce, sugar, and water.

  4. Add chicken, ginger, scallion whites, and garlic to pan with veggies.  Cook for another 2 minutes.

  5. Lower heat to medium and add sauce.  Cook 2 minutes then add noodles and cook for another 4 minutes.  Add a little salt and pepper.  Garnish with a few scallion greens and enjoy!

1 Pan Chicken Dinner

I love a meal with easy cleanup!  For even easier clean up, line the pan with foil.  The flavors of the chicken, potatoes, beans and tomatoes all blend together in this tasty dish.  You don’t even have to peel the potatoes or cut the tomatoes.

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1 Pan Chicken Dinner

Ingredients

  • ¼ cup balsamic vinegar
  • 2 Tbs honey
  • 1 Tbs Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp fresh basil
  • Salt & Pepper
  • 4 chicken breasts skinless and boneless
  • 1 lb red potatoes quartered
  • 1 lb green beans ends removed
  • 1 Tbs olive oil
  • 2 cups cherry tomatoes

Instructions

  1. Add the balsamic vinegar, honey, mustard, garlic, basil, salt and pepper in zip top bag. 

  2. Squeeze to mix then add 4 boneless, skinless chicken breasts. Marinate, in refrigerator, at least 30 minutes (or overnight).
  3. Preheat oven to 400°. To a baking pan and add potatoes and green beans, with ends removed. Drizzle veggies with olive oil, salt, and pepper and mix to coat.

  4. Cook potatoes and beans for 25 minutes, then pull tray out and add 2 cups cherry tomatoes to the veggies and top with the chicken (discard the marinade) and roast in oven about 30 more minutes or until chicken is 165° and cooked through.

Kale Sausage Pasta Bowl

This flavorful meal hits all the food groups and only dirties one pot = win! Pasta is the best way I know to trick your family into eating kale. I use chicken sausage that has some peppers in it. Try it with spicy sausage if you like a little extra kick. The pine nuts aren’t 100% necessary but they are a very nice luxury topping, if you’re feeling special!

 

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Kale Sausage Pasta Bowl

Servings 6 or dinner tonight and lunch tomorrow

Ingredients

  • 12 oz uncooked farfalle (bow tie pasta)
  • 1/4 cup oil-packed sun-dried tomatoes chopped
  • 1 medium yellow onion chopped
  • 8-12 oz sweet Italian style chicken sausage sliced into 1 inch pieces
  • 4 garlic cloves minced
  • 14 oz can low-sodium chicken broth
  • 1 large bunch kale stems removed and roughly chopped
  • 15 oz can cannellini (white kidney) beans rinsed and drained
  • 1/4 cup Parmesan cheese shaved or grated
  • 1/8 cup pine nuts toasted

Instructions

  1. Cook pasta according to package directions.  Scoop out 1 cup of the cooking liquid and set aside before draining.

  2. Heat a large Dutch oven or pot over medium heat. Add 1 Tbs of the oil that the tomatoes were packed in (or olive oil). Add tomatoes, onion, and sausage to pan.  Cook and stir for 10 minutes.

  3. Add garlic to pan and cook for 1 minute.  Next add the broth.

  4. Stir in kale then cover and simmer 5 minutes or until kale is tender. 

  5. Stir in pasta, reserved 1 cup cooking liquid, and beans.  Top with Parmesan cheese and pine nuts.  Enjoy!