This page holds recipes gardeners are sharing from growing their own vegetables. Have one to add? Send it to Info@rockcreekcommunitygarden.org and we’ll publish it here.
Recipes
Summer Squash Pizza
Ricotta, garlic salt, Italian seasoning, red pepper flakes, and fresh basil spread over a thin pre-baked crust, topped with overlapping rounds of salted-and-dried green and yellow summer squash, olive oil, and black pepper. Bake at 400°F for 15–20 minutes until the crust crisps and the squash colors slightly.
Beets and Their Greens with Marjoram and Pine Nuts
Steamed beet greens tossed in olive oil and salt, paired with quartered steamed beets and a marjoram-caper-olive pesto (bread, red wine vinegar, garlic, marjoram, capers, pine nuts, parsley, olives, and olive oil). Garnished with vinegar-pickled red onion and reserved pine nuts.
Warm Salad with Spinach, Beets, Bacon and Sherry Vinegar Dressing
Beets boiled and sliced, bacon rendered crisp, onions cooked in the bacon fat, then oil and sherry vinegar added to make a warm dressing right in the pan. Spinach is wilted in the dressing and topped with the onions, beets, and crisp bacon — success is counted in seconds, so prep everything before you start.
Tomato-Bulgar Salad
Bulgar wheat soaked in boiling water with lemon juice, olive oil, and salt, then combined with scallions, diced zucchini, mint, parsley, black pepper, and halved heirloom cherry tomatoes. Chill at least an hour before serving.
Leek and Thyme Soup for Winter into Spring
Leeks and sweet potatoes simmered in butter and vegetable stock with fresh thyme, finished with a dollop of yogurt or sour cream and plenty of chopped parsley. Serve with dark bread and butter or a hunk of hard cheese.
Zucchini Nachos
Cubed zucchini layered in a casserole dish with cooked onion, chicken, and a can of Cream of Chicken soup, topped with shredded cheddar and crumbled nacho Doritos. Bake at 350°F for about an hour, uncovering for the last 15 minutes.
Tender Greens Salad with Flowers
Young lettuce, arugula, thinly sliced carrots and radishes, and microgreens tossed with edible spring flowers — redbud, arugula, or kale blossoms. Finished with olive oil, fresh lemon juice, salt, and pepper.