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.
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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.
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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.
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