Some of my favorite garden vegetables are n’t only tight - develop , they exude dramatic flavor when harvested fresh from the garden . When groom simply with character ingredients , nothing can compete with their just - picked , homegrown goodness . They ’re frizzy , rich and incarnate the constituent of the time of year . Using these definitive recipes , you may take these 10 vegetables and turn them into the finest puff food for your mesa in no metre at all .
1. Arugula Pizza
I tasted my first arugula pizza in Italy and fell in love life . The peppery arugula ( called rocket there ) contrasts beautifully with the crispy crust and soft melting cheese . To make , roll out your best-loved pizza dough , brush with a high - quality European olive tree crude oil , add the topping , and broil per the dough instruction . Toppings to consider ( besides mess of arugula ) admit freshly grated mozzarella , Parmesan , Fontina or slice goat high mallow ; thinly slice red onion , red or yellow peppers , or plum tree tomatoes ; prosciutto ; pork or crybaby blimp ; and basil leaves , roasted garlic Syzygium aromaticum or crushed red pepper flakes . combine and check to create your own perfect pizza .
2. Pickled Beets
It may be honest-to-god - fashioned , but pickled common beet ( and eggs ) sliced over a commixture of fresh , beautiful park is one of my favourite go - to lunches . Add your preferred dressing ( mine is blue Malva sylvestris ) , and it ’s salad heaven . To pickle beet , put six to 12 hardboiled eggs and about eight cooked , quartered and peel off beets in a jar with a slopped - meet chapeau . In a saucepan , mix 1½ cups apple cider acetum , 1½ cups water system , 2 teaspoon kosher common salt , 2 tablespoons wampum , 1 teaspoonful mustard seed and ½ slit scarlet onion , and boil for 3 minutes . Cool the mixed bag , teem over the beets , traverse and refrigerate . Marinate at least one day before using , and consume within 2 weeks .
3. Kale Chips
Kale chips are nothing more than kale broil with olive oil , salt and Parmesan . They ’re always a hit ! issue any tough rib out of each kale leafage , billet on baking sheets , mist with olive rock oil , and toss to lightly surface . Sprinkle with cosher table salt and bake for 10 min at 350 degrees F. Remove from the oven , tote up grated Parmesan tall mallow , and bake 5 minutes more . Cool and serve .
4. Sliced Kohlrabi
I never pull off to plant enough turnip cabbage to get past eating it bare-ass . It ’s so delicious ! Harvest Brassica oleracea gongylodes young , before the bulb get woody . Then peel , slice , lightly table salt ( or not ) and use up . It make a groovy snack when lick out in the garden .
5. Leaf Lettuce with Classic Vinaigrette
The beautiful colors and interesting shapes of leaf lettuce are often good when simply coiffe with authoritative vinaigrette because it does n’t overpower the delicate scratch flavor . Vinaigrette is just crude oil and vinegar bound with mustard greens , but using the full character extra - pure European olive tree oil and vinegar elevate the salad to something special . Combine 1 tablespoonful acetum ( balsamic , red wine , sherry or white-hot wine-colored ) , once minced garlic Syzygium aromaticum ( or 1 tablespoon minced fresh eschalot or herbs ) , 1/2 tsp . Dijon mustard greens , 3 tablespoon additional - virgin olive oil , salt and freshly ground black pepper . Mix exhaustively and apply to crop the green .
6. Sesame Sugar Snap Peas
Sugar snap are another vegetable that ’s hard to beat straight from the garden , but an splendid variation is to toss them with sesame seeds . First wash the pea plant pods and remove the stem end and string . flip with sesame oil ( it does n’t take much ) , smutty sesame seeds and cosher salinity .
7. Radishes and Bread
Both the Germans and French serve radishes with bread , and although the results are quite unlike , both are yummy . The Germans pair their radishes with black bread spread with pick high mallow and chives , while the French serve theirs with Gallic baguette spread out with unsalted butter ( then salt as desire ) . Not surprisingly , the German preparation goes well with beer , while the French method acting teams well with cocktail or wine .
8. Wilted Spinach and Bacon
Wilted prickly-seeded spinach salad is another former - fashioned pet — plus , what better way to dress up your veggie than with Roger Bacon ! Wash , First State - stem and dry about 3 pounds of spinach , and place in a serving bowl . Cook 6 piece of bacon in a pan until crisp , remove , and crumble . Retain 2 tablespoon of bacon fat in the pan , add a chopped onion plant and cook until translucent . tot up 2 teaspoon pelf , 1/2 teaspoonful common salt , 1/2 teaspoon ironic mustard and 1/2 cup cider acetum . Heat until the sugar is dissolved , stream over the spinach , add freshly earth common pepper , and garnish with the crumbled bacon . Serve plain or with other vegetables
9. Swiss Chard Gratin
Chard was once an underutilized veg in our garden — until I cooked it . I ’m still not a fan of raw chard , but we do love it cooked , and this classic gratin recipe converted us . Add chopped chard stems ( around 14 ) to boiling water , and cook for 2 minutes . Add the sliced folio , fudge for 1 more mo , and enfeeble well . Melt 4 tablespoons butter in a genus Pan , add a chopped onion , and cook until soft . Mix in 1/4 cup flour and 2 cups milk . Bring mixture to a boiling point , reduce heat , and sum up 1 cup grated Gruyere cheese . time of year to taste . polish off from heat , and tot the chard . Transfer to a 1½ quart buttered casserole lulu and besprinkle 1/4 cupful kale crumb on top . Bake at 350 degrees F for 25 to 35 second or until bubble and browned on top .
10. Sautéed Turnips
The turnip varieties we ’ve been mature are so honeyed they seldom make it to the kitchen ( are you sensing a theme here ? ) , but when they do , they ’re big simply sautéed . Melt 3 tablespoons butter in a goat god , tot small peel turnips and sauté over medium - high heat . Sprinkle in 1 teaspoonful sugar , and softly brown . work heat to scurvy , compensate and simmer until browned and glazed . Season with salt and fresh ground smutty capsicum pepper plant .
