If cooking an amazing meal at home makes us feel like we’re successful adults, then cooking with food that we grew in our own garden makes us feel like super adults. These recipes all feature foods that you can grow right in your own backyard. And even if you don’t have room for a whole garden, you can grow your own herbs in a windowsill garden (you can check out our houseplant guide for a quick and easy how-to).
Each recipe below contains at least one of the following:
- Fresh herbs
Let’s get into it!
This confit recipe uses plenty of garlic, thyme, and EVOO to turn these tomatoes into something that tastes amazing on toast, pasta, or cheese boards. (Forks and Foliage)
Vegan Quinoa Chickpea Burgers
Courtesy of Ancient Harvest
- cup Ancient Harvest Harmony Organic Quinoa
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 red onion, chopped
- 3 cloves of garlic, minced
- 1 cup red bell pepper, diced
- 2 stalks celery, chopped
- 1 cup mushrooms, diced
- cup carrots, diced
- 1 15-ounce can chickpeas, rinsed and drained
- 1 flax egg (1 tablespoons ground flax seeds + 3 tablespoons water, set aside for 5 minutes)
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 teaspoon paprika
- teaspoon mustard
- 2 teaspoons guar gum (optional, creates a sturdier patty)
- Salt and pepper, to taste
- Red pepper flakes, to taste
- Burger toppings: tomato slices, avocado, lettuce
- Cook the quinoa according to package instructions, cooking in vegetable broth instead of water.
- Heat oil in a large pan over medium heat and sauté onions until translucent, about 3 minutes. Stir in garlic and cook until fragrant, about 2 minutes. Stir in red bell pepper, celery, mushrooms, and carrots and cook for another 5 minutes.
- In a large bowl, mash the chickpeas and stir together with quinoa, flax egg and cooked veggies. Add spices, mustard, guar gum, salt, pepper, and red pepper flakes, stirring to combine.
- Set a pan with olive oil over medium-high heat and form 4 patties with the quinoa vegetable mixture. Cook the patties for about 5 minutes on each side, until golden.
- Assemble burgers and enjoy!
Jicama Mango Salsa Recipe
Salsa is great because since it’s a mix of different vegetables, you can just throw whatever veggies you like to eat together. Red pepper, jalapeno, and cilantro taste even better when they’re mixed with mango. (via Brit + Co)
Tomato Basil Orzo
The great thing about this Half Baked Harvest recipe is that it can be served hot or cold. Both the tomatoes and the basil can be taken right from your own garden, but you definitely don’t have to make your own cheese ;). (via Brit + Co)
Hasselback Chicken with Vegetables
Make slices in your chicken (just be careful not to actually slice it into multiple pieces) and stick your go-to veggies right inside the chicken breasts. The flavors will fuse together in a really delicious way, plus the finished product looks super cool. (via Brit + Co)
Healthy Cucumber Roll-Ups
Your cucumbers don’t have to be reserved just for salads. Use them in lieu of bread or wraps to create a tasty lunch with turkey, hummus, and sriracha. (via Brit + Co)
Drinks You Can Make With Food From Your Garden
While the watermelon in this recipe already gives your go-to lemonade an upgrade perfect for summer, topping it with rosemary adds top notes that are just *chef’s kiss.* (via Brit + Co)
Ginger Mint Julep
The usual mint julep gets a spicy kick when you add in some ginger. Don’t forget to top with some fresh mint! (via Brit + Co)
This cocktail recipe is tropical, refreshing, and is the perfect opportunity to use up the mint from your window sill garden. (via Culinary Hill)
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