Recipes from the Garden

Elisabeth and Richard came over for dinner yesterday, after I’d spent the afternoon harvesting the last of the crop in the vegetable patch and weeding it ready for over-winter mulching. I used the crop in the following ways:

Chopped up the skankier looking tomatoes and some of the red chiles, mixed with chopped onion, plum, olive oil and lemon juice for a tasty salsa.

Pulsed up the basil with toasted pine-nuts, grated parmesan and olive oil to make pesto sauce.

Cubed the butternut squash and combined with an equal quantity of browned chicken thighs, some chopped bacon, sliced onion and garlic, red wine, flour paste, canned tomatoes, dried marjoram and salt and pepper. Simmered on the stove for 35 minutes then topped with thinly sliced ciabatta and grated parmesan and baked in the oven for 15 minutes.

Then with stuff not from the garden:

Braised some green beans with onions and mushrooms in red wine.

Boiled some frozen blueberries with sugar and water and dolloped in a batter of flour, brown sugar, butter and milk. Simmered for 25 minutes for blueberry dumplings.

I still have a ton of red chiles left. Any suggestions for using them?

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