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SOUTHERN LIVING Fresh Garden Recipes: 130 Homegrown Favorites
SOUTHERN LIVING Fresh Garden Recipes: 130 Homegrown Favorites
SOUTHERN LIVING Fresh Garden Recipes: 130 Homegrown Favorites
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SOUTHERN LIVING Fresh Garden Recipes: 130 Homegrown Favorites

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Forget farm to table restaurants; Fresh Garden Recipes is your seasonal go-to guide that brings your garden harvest to your very own kitchen. Whip up delectable dishes with the ripest, sweetest, zestiest, and juiciest fruits and vegetables that you and your family will turn to season after season. After all, everything tastes better fresh and homemade.

Southern Living's new special edition, Fresh Garden Recipes, features 130 homegrown favorites including tomatoes, corn, peachesand more! From Spring to Summer through Fall to Winter, the editors of Southern Living magazine have you covered with the freshest finds throughout the year to create the most savory dishes including Cream of Carrot Soup, Strawberry Mousse Cake, Pancetta and Fig Pasta, Zucchini and Spanish Lasagna, Crab Salsa with Peaches and Avocados, and even Honey-Suckle Cocktails. Enjoy!
LanguageEnglish
Release dateJul 8, 2016
ISBN9780848751036
SOUTHERN LIVING Fresh Garden Recipes: 130 Homegrown Favorites

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    Book preview

    SOUTHERN LIVING Fresh Garden Recipes - The Editors of Southern Living

    Copyright

    Spring

    ASPARAGUS

    CARROTS

    STRAWBERRIES

    Asparagus

    FRESH PRODUCE PRIMER

    Asparagus

    SELECT

    Look for asparagus with smooth skin, uniform color, and a dry, compact tip.

    STORE

    To extend freshness, wrap them in damp paper towels for several days or refrigerate stalks, tips up, in a cup of shallow water. Don’t freeze fresh asparagus.

    PREPARE

    Snap fibrous ends from asparagus spears. Cook asparagus as is, or peel the skin with a vegetable peeler to make the stalks more tender.

    COOK

    Boil, steam, grill, roast, or sauté for a few minutes until crisp-tender.

    Asparagus Mimosa

    MAKES 4 SERVINGS

    HANDS-ON TIME 10 MIN.

    TOTAL TIME 10 MIN.

    Trim 1 lb. fresh asparagus; cook in boiling salted water to cover 1 to 2 minutes or until crisp-tender. Drain. Plunge into ice water; drain. Toss with 1 tsp. cider vinegar, 1 tsp. extra virgin olive oil, ⅛ tsp. kosher salt, and ⅛ tsp. freshly ground black pepper. Place on a serving platter; top with 1 grated hard-cooked egg, 2 Tbsp. sautéed finely diced spicy smoked sausage, and 1 tsp. chopped fresh chives. Serve with hot sauce.

    Fettuccine-and-Asparagus al Burro

    MAKES 3 TO 4 SERVINGS

    HANDS-ON TIME 30 MIN.

    TOTAL TIME 30 MIN.

    Al burro means with butter. This simple sauce is a more authentic version of today’s popular Alfredo, which calls for whipping cream. Buy a high-quality cheese—it makes a difference.

    1 lb. fresh thin asparagus

    4 to 6 oz. thick pancetta slices, diced

    1 (9-oz.) package refrigerated fettuccine

    2 Tbsp. butter, at room temperature

    3 Tbsp. extra virgin olive oil

    ½ cup freshly shredded Parmigiano-Reggiano cheese

    2 Tbsp. chopped fresh flat-leaf parsley

    ¼ tsp. table salt

    ¼ tsp. freshly ground black pepper

    Toppings: shaved Parmesan cheese, freshly ground black pepper

    1. Cut asparagus into ½-inch diagonal pieces, discarding tough ends.

    2. Sauté pancetta in a large skillet over medium heat 5 minutes or until crisp; remove from skillet.

    3. Cook fettuccine and asparagus in boiling salted water to cover 2 to 3 minutes. Drain, reserving ¼ cup pasta water.

    4. Melt butter with oil in skillet over medium heat; add hot cooked pasta and asparagus, cheese, and next 3 ingredients. Toss to coat, adding enough reserved pasta water to make a glossy sauce. Remove from heat, and sprinkle with pancetta. Serve immediately with desired toppings.

    Note: We tested with Buitoni All Natural Fettuccine.

    Roasted Orange-Ginger Asparagus

    MAKES 6 TO 8 SERVINGS

    HANDS-ON TIME 15 MIN.

    TOTAL TIME 30 MIN.

    2 lb. fresh asparagus

    ¼ cup orange juice

    2 Tbsp. olive oil

    1 Tbsp. grated fresh ginger

    1 Tbsp. Dijon mustard

    ½ tsp. table salt

    ¼ tsp. black pepper

    Garnishes: orange zest, chopped fresh basil

    1. Preheat oven to 400°. Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Whisk together orange juice, olive oil, and next 4 ingredients; drizzle mixture over asparagus, tossing to coat.

    2. Bake at 400° for 15 minutes or to desired degree of tenderness, turning once after 8 minutes.

    EDITOR’S TIP

    Plant asparagus in late winter or early spring. Pick a sunny spot where it can stay permanently. Dig a trench 10 inches deep and a foot wide. Fill the bottom with 4 inches of compost. Spread the roots over the compost, and then cover with 2 inches of good soil. As the young plants grow, gradually fill in the trench, being careful to cover the growing tips.

    Carrots

    FRESH PRODUCE PRIMER

    carrots

    SELECT

    Choose carrots that are firm and brightly colored, avoiding ones that are cracked.

    STORE

    Remove tops, if attached; place carrots in plastic bags, and refrigerate up to 2 weeks.

    PREPARE

    Wash and cut carrots into sticks for dipping and eating, or shred them to add to salads or slaw.

    COOK

    You can steam, braise, sauté, bake, or microwave your carrots. Add them to soups and stews, or serve them as a side dish.

    Baby Carrot Soup

    MAKES 5 cups

    HANDS-ON TIME 10 min.

    TOTAL TIME 45 min.

    Smoky adobo sauce gives this creamy soup a subtle touch of heat.

    Artful Garnish Stir together about 1 Tbsp. reduced-fat sour cream and 2 tsp. water; drizzle over soup, and swirl with a wooden pick. Top with chives and chopped chile peppers, if you wish. For crunch, top with veggie chips, such as Terra Stix Original Chips.

    1 (7-oz.) can chipotle peppers in adobo sauce

    1 small sweet onion, chopped

    1 Tbsp. olive oil

    1 (32-oz.) container low-sodium fat-free chicken broth

    1 (16-oz.) package baby carrots

    ⅓ cup half-and-half

    1 tsp. table salt

    Toppings: chopped fresh chives, chopped dried chile peppers, reduced-fat sour cream

    1. Remove 2 tsp. adobo sauce from can; reserve peppers and remaining sauce for another use.

    2. Sauté onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Stir in broth, carrots, and 2 tsp. adobo sauce; cover, increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 15 to 20 minutes or until carrots are tender. Remove from heat, and let cool 10 minutes.

    3. Process carrot mixture in a blender or food processor 1 minute or until smooth, stopping to scrape down sides as needed. Return carrot mixture to Dutch oven. Stir in half-and-half and salt. Cook over low heat 2 to 4 minutes or until thoroughly heated. Serve with desired toppings.

    Glazed Baby Carrots

    MAKES 6 SERVINGS

    HANDS-ON TIME 20 MIN.

    TOTAL TIME 55 MIN.

    1½ lb. small carrots with tops (about 3 bunches)

    ½ cup orange marmalade

    ½ cup fresh orange juice

    2 Tbsp. butter

    1 Tbsp. Dijon mustard

    Preheat oven to 425°. Cut tops from carrots, leaving 1 inch of stems on each; gently wash and peel carrots. Bring marmalade and next 3 ingredients to a boil in a large ovenproof skillet over medium-high heat; add carrots, stirring to coat. Bake 30 minutes or until carrots are tender and lightly browned, stirring every 10 minutes.

    Lyda’s Cream of Carrot Soup

    MAKES 8 CUPS

    HANDS-ON TIME 1 HOUR, 5 MIN.

    TOTAL TIME 1 HOUR, 10 MIN.

    Here’s a delicious, low-fat way to get your veggies.

    2 Tbsp. butter

    1 (1-lb.) package baby carrots, chopped

    1 (1-lb.) package parsnips, peeled and chopped

    1 medium-size yellow onion, chopped

    ½ tsp. table salt

    ¼ tsp. freshly ground black pepper

    2 (32-oz.) containers chicken broth

    ⅓ cup uncooked long-grain rice

    ⅓ cup half-and-half (optional)

    Toppings: sour cream, chopped fresh chives, freshly ground black pepper

    1. Melt butter in a large Dutch oven over medium heat; add carrots and next 4 ingredients; sauté 8 minutes or until onion is tender. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 20 minutes. Stir in rice, and cook, stirring often, 18 minutes or until rice is tender.

    2. Remove from heat. Process mixture with a handheld blender until smooth. Stir in half-and-half, if desired. Serve with desired toppings.

    Layered Carrot Cake

    MAKES 16 SERVINGS

    HANDS-ON TIME 30 MIN.

    TOTAL TIME 2 HOURS

    CARROT CAKE BATTER

    2 cups all-purpose flour

    ¾ cup granulated sugar

    2 tsp. baking soda

    1 tsp. ground cinnamon

    1 tsp. table salt

    1 (8-oz.) can crushed pineapple in juice, drained

    ¼ cup vegetable oil

    2 large eggs

    2 egg whites

    1 Tbsp. vanilla extract

    3 cups grated carrots

    Vegetable cooking spray

    CREAM CHEESE FROSTING

    ½ (8-oz.) package ⅓-less-fat cream cheese

    2 Tbsp. butter, softened

    1 tsp. vanilla extract

    3 cups powdered sugar

    1 to 2 tsp.

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