Green Beans with Lemon and Walnuts - Fresh from the Garden

12 ounces fresh green beans, trimmed

¼ cup chopped walnuts

¼ teaspoon finely shredded lemon peel

1 Tablespoon butter

1 teaspoon fresh grated ginger

1 teaspoon lemon juice

In a medium saucepan, cook beans covered, in a small amount of boiling salted water for 5 to 10 minutes or until crisp & tender; drain.

Meanwhile, in a small saucepan, melt butter over medium heat. Add walnuts and ginger; cook 2 to 3 minutes or until nuts are toasted. Remove from heat, stir in lemon peel and lemon juice. Stir nut mixture into cooked beans.

Fried Ratatouille - Fresh from the Garden

Zucchini (sliced in rounds or sticks)

Green tomatoes

Squash

4 tomatoes

½ onion, chopped

Minced garlic

Oregano to taste

Mozzarella cheese

Fry zucchini, sliced green tomatoes and sliced squash until crisp on outside. Saute sliced tomatoes with onion, garlic and oregano. Serve vegetables and sauce with bread; garnish with mozzarella cheese.

Faux Caviar Aka Faux Pate de fois gras (Eggplant Spread) - Fresh from the Garden

1 eggplant (about 2 lb)

1 whole head clove California garlic

1/4 cup olive oil

1/2 lemon squeezed for fresh lemon juice

2 tsp cumin

1 tsp coriander

1 baseball size fresh tomato deseeded

1 tsp celery salt

Slight 1 tsp ground ginger

1/4 tsp ground dill

Salt & pepper to taste

Directions

Preheat oven to 400 F. Prick eggplant skin in several places, and put on ungreased baking pan. You can roast the whole head of garlic at same time in same pan. Bake until eggplant is soft and collapsed, 50-60 minutes.

Remove from oven. Cut open eggplant and scrape out the pulp. Discard skin. Peel out the garlic cloves. Let cool for about 30 min, drain off excess liquid and reserve.  Add all ingredients to a food processor and puree. Cover and refrigerate. Best if made a day ahead to let flavors mellow together. Serve with rye bread or sesame crackers.

Drop Biscuit Peach Cobbler - Fresh from the Garden

½ cup sugar

1 Tablespoon cornstarch

1 teaspoon nutmeg

4 cups peeled, sliced fresh peaches

1 teaspoon lemon juice

1 cup all purpose flour

1 Tablespoon sugar

1 ½ teaspoons baking powder

½ teaspoon salt

3 tablespoons shortening

½ cup milk

Mix ½ cup sugar, cornstarch and nutmeg in 2 quart saucepan. Stir in peaches and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased two-quart casserole dish.

To make the biscuits, stir together flour, sugar, baking powder and salt. Cut in shortening and milk.

Drop 6 spoonfuls of dough, well-spaced, onto hot fruit. Bake in 400 degree oven for 25-30 minutes, until biscuits are golden brown. Serve warm.

Cucumber Salad - Fresh from the Garden

3 cucumbers, sliced

½ tomato, sliced

½ sweet onion, chopped into pieces

4-5 ounces sour cream

8 ounce Greek yogurt

Dill and seasoning to taste

Mix cucumbers, tomato, and sweet onion together. Mix sour cream, yogurt, dill and seasoning. Add yogurt mixture to vegetables.

Corn & Zucchini Fritters - Fresh from the Garden

1 ½ lbs zucchini (about 4 medium

Kosher salt and pepper

1 cup fresh corn kernels (from 1 ear)

Zest of 1 lemon

4 scallions, finely chopped

1 large egg, beaten

½ cup flour

½ teaspoon baking powder

3 Tablespoons olive oil

Grate the zucchini on the large holes of a box grater and transfer into bowl. Toss with ½ teaspoon of salt and let sit for 10 minutes. Squeeze out as much moisture as possible and transfer back into the bowl.

Add the corn, lemon zest, half the scallions and ¼ teaspoon each of salt and pepper; toss to combine. Add the egg and mix to combine. In small bowl, combine the flour and baking powder. Add zucchini mixture and mix to combine.

Heat 1 Tablespoon oil in a large cast-iron skillet over medium-high heat. Drop 4 spoonfuls of the zucchini mixture (about a scant ¼ cup of each) into the skillet, then use the back of the spoon to gently spread out. Cook until golden brown, 2-3 minutes per side and transfer to a rack. Add 1 Tablespoon oil to the skillet and repeat with the remaining zucchini mixture.

Black Bean and Corn Succotash - Fresh from the Garden

1 can black beans, rinsed and drained 

1 cup fresh or frozen corn

3 tablespoons extra-virgin olive oil, divided

1 medium red onion, diced (about 1 cup)

1 red bell pepper, diced (about 1 cup)*

2 garlic cloves, minced

3/4 teaspoon salt

1/4 teaspoon black pepper

pinch cayenne pepper

2 tablespoons champagne vinegar or white wine vinegar

Can add 1/4 cup coarsely chopped cilantro

1 can black beans, rinsed and drained

1 cup fresh or frozen corn

In a large skillet over medium-high heat, cook onion and red pepper in 2 tablespoons hot oil for 3 minutes, or until they just start to soften. Stir in garlic and cook for 30 to 60 seconds, until the garlic is fragrant and just tender. Stir in corn, black beans, salt, black pepper and cayenne. Cook, stirring occasionally, until corn is just tender, 2 to 3 minutes. Remove pan from heat.

Stir in vinegar and the remaining 1 tablespoon oil. Add cilantro and adjust seasoning to taste. Serve warm or room temperature or chill, covered, up to 3 days.