Drool Worthy Recipes for Girls Looking to Use Their Harvest πŸ…πŸ†πŸŒ½ ...


Summer isn’t over yet, but if you planted a garden in the spring, you are probably starting to get some fruits and veggies now. It’s so exciting to see tomatoes, zucchini and squash ready and ripe for the picking. There’s nothing wrong with eating it raw right off the plant, but if you’re looking for something new to prepare with your summer harvest, check out these delicious recipes that are easy to make and tantalizing for your taste buds.

1. Refrigerator Garden Pickles

Refrigerator Garden Pickles

You’ve never really tasted pickles until you make them yourself. Got some cucumbers, carrots or bell peppers on the vine? This is the perfect thing to do with them. These pickles are the perfect complement to your summer sandwiches and they are so easy to make.


6 cups sugar

6 cups white vinegar

ΒΌ cup celery seed

ΒΌ cup mustard seed

2 tablespoons canning salt

2 carrots, cut in half and then quartered

3 sliced cucumbers

3 red peppers, cut into 1-inch strips

2 halved and sliced onions

1 bunch green onions, sliced


Combine the sugar, vinegar, celery seed, mustard seed and canning salt in a large Dutch oven and bring to a boil. Combine the rest of the ingredients in another bowl. Pour the hot liquid over the veggie mixture and transfer the pickles to jars. Chill for 6 to 8 hours before serving.

Source: tasteofhome.com

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2. Roasted Carrots

Roasted Carrots

There is nothing better than a carrot fresh from your own garden! Tired of eating them raw? This is the recipe for you. Serve these roasted carrots with burgers or sandwiches and you’ll have a meal that you won’t ever forget.


1 pound carrots

2 tablespoons butter, melted

Salt and pepper


Trim, peel, rinse and dry the carrots. Cut larger carrots in half the long way. Line a baking pan with foil, add the butter, then toss the carrots to coat. Season the carrots with salt and pepper and close the foil to form a packet around them. Roast at 425 degrees for 15 minute, then open the foil and roast another 15 minutes. Serve hot.

Source: midwestliving.com

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3. Tomato Pie

Tomato Pie

If your garden is anything like mine, it’s overflowing with tomatoes right now. If you are considering giving them away, stop and try this delicious recipe. It’s perfect for a light dinner on the patio and makes great leftovers the next day.


5 peeled and sliced tomatoes

10 chopped fresh basil leaves

Β½ cup chopped green onions

1 9-inch pie shell

1 cup mozzarella cheese, grated

1 cup cheddar cheese, grated

ΒΎ cup mayo

2 tablespoons freshly grated Parmesan cheese

Salt and pepper


Preheat the oven to 350 degrees. Put your tomatoes in a colander and sprinkle with salt. Drain for 10 minutes. Pat the tomatoes dry so they aren’t too juicy. Layer the tomatoes, onions and basil in the pie shell. Sprinkle with salt and pepper. In a small bowl, combine the mayo and the mozzarella and cheddar. Spread the mixture over the tomatoes and sprinkle with Parmesan. Bake for 30 minutes, slice and serve.

Source: tastesbetterfromscratch.com

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4. Kale Chips

Kale Chips

The great thing about growing lettuce, kale included, is that it keeps coming back so you always have some. Kale chips are a healthy alternative to potato chips and are so good that you won’t even miss eating those salty chips.


1 bunch kale

1 tablespoon olive oil

ΒΌ teaspoon salt


Preheat the oven to 300 degrees. Wash and dry the kale. Cut the ribs out of the kale, then chop the leaves into 2-inch pieces. Toss the kale with olive oil and arrange in a single layer on a baking sheet. Season the kale with salt and bake for 8 to 12 minutes.

Source: kitchentreaty.com

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5. Zucchini Pizza Sticks

Zucchini Pizza Sticks

Once your zucchini gets going, you get a ton of them. They can get really huge if you leave them on the plant for a few extra days. Don’t know what to do with all that zucchini? Try this and you’ll never go back to the same old pizza recipe again.


1 large zucchini, sliced in half

Β½ cup pizza sauce

Your favorite pizza toppings

Β½ cup Mozzarella cheese


Scoop the seeds out of the zucchini to form a reservoir. Fill with pizza sauce and your favorite pizza toppings. Top with mozzarella cheese and bake until hot.

Source: blessed-simplicity.blogspot.com

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6. Summer Veggie Slaw

Summer Veggie Slaw

One taste of this slaw and you’ll have a new favorite side dish for ribs, burgers or hot dogs. This slaw lets you use all the bounty from your garden and will impress anyone on your guest list.


1 yellow squash, julienned

1 zucchini, julienned

1 red pepper, cut into strips

2 large carrots, cut into matchsticks

1 radish, cut into strips

1 bunch green onions, sliced

Β½ red onion, cut into strips

2 cobs corn, cooked and kernels removed

Fresh basil

Fresh parsley

1 bunch spinach, torn

ΒΌ cup olive oil

ΒΌ cup fresh lemon juice

Salt and pepper


Toss the veggies together in a large bowl. Whisk together the olive oil and lemon juice. Toss the slaw with the dressing and season with salt and pepper before serving.

Source: prouditaliancook.com

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7. Cucumber Salad

Cucumber Salad

This is one of my absolute favorite things to make with my garden bounty. It’s light and refreshing and comes together quickly. This salad is perfect for barbecue potlucks and nights when you don’t want to cook.


2 large cucumbers, sliced

Β½ onion, sliced

3 tomatoes, diced

3 tablespoons white wine vinegar

2 tablespoons olive oil

1 teaspoon oregano

1/8 teaspoon salt


In a small bowl, combine the vinegar, oil, oregano and salt. Place the vegetables in a bowl and toss with the vinegar mixture. Season with salt and pepper and chill before serving.

Source: thegardengrazer.com

What do you like to make with your garden veggies? Are you dying to try one of these tasty recipes?

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