This week’s post is by Leah Kelley.
Well I did it! I planted my garden! I decided to grow lettuce, carrots, basil, cilantro, tomatoes, celery, cabbage, broccoli, cauliflower, spaghetti squash, cucumbers, green peppers, and squash. (Yes, that’s it!) I haven’t had a garden in years due to being pregnant or just having a baby in the late spring/ early summer, so I decided to go all out this year. I love having a garden for two main reasons. First, I like knowing exactly where my food is coming from. Second, my kids helped plant the veggies and they can watch them grow. There’s nothing better than seeing joy on your children’s faces when they realize they helped to grow something.
I thought for this week’s meal plan I would share with you some garden-fresh recipes.
Chicken Bruschetta ~ There’s nothing better than grilled chicken topped with fresh cherry tomatoes and basil from your garden!
Honey Balsamic Carrots ~ These make a delicious side that the whole family will love!
Caprese Salad ~ Grab some tomatoes off the vine and basil, throw in some mozzarella cheese and top with a drizzle of balsamic vinegar…amazing!
Cucumber and Onion Salad ~ I really wanted to grow onions this year but ran out of room, so maybe next year.
Squash and Onions with Brown Sugar ~ I turned my nose up a little when I first read the recipe but it is really good.
Coleslaw ~ The best coleslaw is made with cabbage fresh picked from the garden!
Salad ~ Fresh lettuce from your garden, topped with tomatoes, cucumbers, and green peppers. You can’t get any fresher than that!
Cucumber Onion Salad (from Paula Deen)
- 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
- 1 pint cherry tomatoes, halved
- 1/2 Vidalia onion, very thinly sliced
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.