If you have so much produce from your garden that you don’t know what to do with it all, I’ve found some fresh recipes to help!
Cheesy Bacon Stuffed Mini Peppers
- 6 mini sweet peppers, sliced in half, seeds and membranes removed
- 4 oz cream cheese
- 2 Tablespoons green onions, sliced
- 4 slices bacon, cooked and crumbled
- ½ teaspoon garlic powder
- ½ cup shredded cheddar cheese + extra for topping
- 1 teaspoon Worcestershire sauce
- chopped cilantro for topping, optional
- Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
- In a small bowl, beat together the cream cheese, green onions, bacon, garlic powder, cheddar, and worcestershire sauce with an electric mixer until smooth.
- Fill the sliced peppers with the filling, about a heaping tablespoon each. Place on prepared cookie sheet, then sprinkle each pepper with a little extra cheese. Bake in the preheated oven for 10-12 minutes until cheese is melted and bubbly and peppers have softened.
- Allow to cool slightly before eating. Sprinkle with a little chopped cilantro if desired. Enjoy!
Try this recipe tonight!
- 8 ounce package whipped cream cheese
- 1 pound loaf cocktail rye bread
- 1 english cucumber, thinly sliced
- 1 teaspoon dried parsley
- 3/4 teaspoon black pepper
- 1 teaspoon seasoned salt (If you don’t have this on hand, omit it)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon dried dill
- In a large bowl, use a large spoon to combine the whipped cream cheese with 1 teaspoon dried parsley, 3/4 teaspoon black pepper, 1 teaspoon seasoned salt, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/8 teaspoon dried thyme.
- Thinly slice the cucumber and pat the slices dry with paper towels to prevent the bread from getting mushy from the moisture in the cucumbers.
- Spread a thing layer of cream cheese mixture on each piece of bread, then arrange 1-2 cucumber slices on top.
- These are best served immediately. If you are making them ahead of time, be sure to really pat those cucumbers dry with a paper towel so that you aren’t left with soggy cucumber sandwiches.
Click here for other recipes.
Tomato and Mozzarella Salad (Insalata Caprese)
- 2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
- 1 pound fresh mozzarella, sliced1/4 inch thick
- 1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
- 1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil
- 3 to 4 tablespoons extra-virgin olive oil
- fine sea salt to taste
- freshly ground black pepper to taste
- On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them.
- Sprinkle salad with oregano and arugula and drizzle with oil.
- Season salad with salt and pepper.
Broccoli Bacon Ranch Pasta Salad
- 2 cups shell pasta, cooked and drained
- 2 cups fresh broccoli florets
- 1 cup chopped tomatoes
- 1 cup shredded sharp cheddar cheese
- 1 cup sweet peas, cooked
- 10 slices bacon, crumbled (or you can cheat and add real bacon pieces)
- 2 green onions, chopped
- fresh dill and basil, chopped
- about 3/4-1 cup prepared ranch dressing (please don’t use the hidden valley bottled stuff…i would suggest a dry pkg. mix or homemade ranch dressing)
Cook and drain pasta, run under cold water to cool. Add remaining ingredients and toss with ranch dressing. Cover and refrigerate.
Find this recipe here.
Summer Stone Fruit Smoothie
- ½ cup Greek yogurt
- 1 plum, pit removed, flesh roughly chopped
- 1 peach, pit removed, flesh roughly chopped
- 1 nectarine, pit removed, flesh roughly chopped
- ½ cup blueberries, fresh or frozen
Combine ingredients in blender and blend until smooth.
Find other smoothie recipes here.