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Monday Menu – Garden Eating

May 18, 2015

As summer approaches, so do thoughts of fresh tomatoes, peppers and other garden goodies. While many use the crockpot in the winter time, it’s also ideal for summer use – there is less heating up the kitchen, and it allows time outside when it’s nice and there is so much to do!

For many the garden is a source of food in the summer and beyond. Here are few recipes using garden produce.

Berry Bliss Cake – (click on link!)

Sloppy Joes

1 lb. ground beef or pork
1 lb. ground turkey, rabbit or lamb
1 1/2 C onions — chopped
1 C celery — chopped

1 C green pepper — chopped

1 C red pepper — chopped
1 jar Heinz Chili Sauce — 12 oz
1 T Worcestershire sauce
2 T vinegar
1 t salt
16 hamburger buns
Brown meats and drain fat, then add onions, celery and green pepper.
Cook slowly until veggies are tender but not brown.
Add remaining ingredients and simmer covered 30 minutes.
Makes 16 servings
CROCKPOT:
Brown meat and veggies as above, then add remaining
ingredients and pour into Crockpot. Cook low 8 hours or high 4 hours.

Stuffed Pepper Soup

2 Tbs chopped garlic
2 large green bell peppers
3 small onions
2 cups hamburger
1 tsp Italian seasoning
1 cup rice
2 cups water
1 1/2 jars of spaghetti or marinara sauce

Cut peppers and onions (depending on how you like them) into large pieces. Add all ingredients in large cooking pot. Bring to a boil for 1 minute, then cover and reduce temperature to med-low and cook for 45 minutes to an hour. Remember to stir often. You may also put this in a
crockpot on low for 4-5 hours.

You may need to add more water as it cooks- depending upon how thick or thin you like it. This is a very hearty dish that serves 6-7.

Salsa:

Serve with tortilla chips.
This recipe has been scaled to make: 20 servings

Ingredients:
20 large tomatoes, chopped
5 onion, chopped
2-1/2 cups chopped fresh cilantro
15 cloves garlic, minced
1/4 cup and 1 tablespoon lime juice
5 tomatillo, diced (optional)
salt to taste
5 jalapeno pepper, minced
Directions:
1. In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa’s heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

Another: Easy Beef Taco Skillet

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