Did you know your garden can make your life more eco-friendly than you thought? No, I am not just talking about the beautiful blooms or greens you got but also your food!
Using your garden to create your meals from scratch is one of the best ways to reduce your carbon footprint, ensure your food is free from harmful pesticides, and save money.
So, I’ll share with you 10 eco-friendly recipes using homegrown produce from my personal cookbook. Let’s dig in!
1 – Shredded Brussel Sprouts and Kale Salad
When it comes to packing a nutritional punch, Brussels sprouts and kale are true powerhouses!
Both of these leafy greens are loaded with vitamins, minerals, and antioxidants, promoting good health.
However, both aren’t very well-known for having the best flavor. So, how do you make a delicious recipe out of them? Here’s what I got:
Ingredients
- 2 cups of homegrown brussel sprout, shredded
- 2 cups of homegrown kale, finely chopped
- ¼ cups of nuts (almonds or walnuts)
- 1 tablespoon of apple cider
- 1 tablespoon of Dijon mustard
- 1 teaspoon honey
- 3 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Wash the Brussels sprouts and kale thoroughly.
- Shred the Brussels sprouts and finely chop the kale, ensuring you remove all stems.
- Make the dressing in a small bowl by whisking the olive oil, apple cider, mustard, honey, salt, and pepper until well combined.
- Then, mix all the greens, nuts, and dressing in a large bowl and toss everything together until everything is well-coated.
2 – Chicken and Vegetables Sauté
A chicken and vegetable sauté is an excellent dish for special weekend dinners or when you’re having a busy day.
One thing to remember, though, is to use sustainably and ethically raised chicken. This way you’ll support responsible farming practices, contribute to a healthier environment, and enhance the food’s flavor too!
Ingredients
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 2 carrots, julienned
- 1 onion, thinly sliced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- Fresh herbs from your garden (maybe some basil, thyme, or parsley)
- Salt and pepper to taste
Instructions
- Wash and slice the vegetables.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken strips gently, season with salt and pepper, and sauté until golden brown on all sides.
- Remove the chicken from the heat and set aside.
- Add the remaining tablespoon of olive oil, minced garlic, sliced onions, and sauté in the same skillet until the onion turns translucent.
- Add the bell pepper, zucchini, and carrots, and continue to sauté until the vegetables are tender but crisp.
- Season with salt and pepper and fresh herbs.
- Add the cooked chicken to the skillet again and mix it with the sautéed vegetables.
- If you want a more zesty taste, add a bit of lemon juice and cook for another two or three minutes until all the flavors melt together.
3 – Classic Tomato Salad
There’s something undeniably comforting about a simple tomato salad. It could be the freshness or the vibrant colors and flavors, but in the end, it makes for a perfect side dish or light meal.
Here’s how you can make it:
Ingredients
- 5 tomatoes from your garden, sliced
- A handful of fresh basil, torn
- Fresh oregano or other available herbs
- ¼ cup of virgin olive oil
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
- Some sliced mozzarella (optional)
Instructions
- Arrange the tomato slices in a shallow bowl.
- Sprinkle the torn basil and other herbs over the tomato.
- Drizzle the olive oil and balsamic vinegar evenly over the salad.
- Season with salt and pepper to taste and add the sliced mozzarella slices if you want. You can also add a smidge of minced garlic or avocado and chopped bell pepper or zucchini for extra flavor and crunch.
4 – Peach Crisp
I’ve been talking about vegetables for too long, haven’t I? Well, for those growing peaches in your garden, this peach crisp dessert is the perfect recipe to try out!
Ingredients
For the Filling:
- 7–9 peaches, sliced
- ¼ cup of granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon of vanilla extract
- 2 tablespoons of all-purpose flour
For the Topping:
- 1 cup of rolled oats
- ½ cup of all-purpose flour
- ½ cup of brown sugar
- ½ teaspoon of ground cinnamon
- ¼ teaspoon salt
- ½ cup of unsalted butter
- ⅔ cup of chopped or halved unsalted pecans (optional)
Instructions
Prepare the Filling:
- The first thing you’ve got to do is preheat the oven to 350°F (175°C).
- After that, combine the sliced peaches, granulated sugar, lemon juice, vanilla extract, and flour in a large bowl.
- Toss to cover the peaches from all sides and pour them into a greased baking pan.
Prepare the Topping:
- Mix the rolled oats, flour, brown sugar, ground cinnamon, pecans, and salt in a separate bowl.
- Add the butter to the mixture and use a pastry cutter or a fork to combine until the mixture turns into crumbs.
Make the Crisp:
- Sprinkle and fold the oat topping evenly over the peach filling.
- Bake in the preheated oven for about 45 minutes or until the topping is golden brown and the peaches are bubbly.
- If you’d like, serve the peach crisp with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle some caramel sauce or extra chopped nuts.
Growing up with a mom who filled her home (inside and out) with all sorts of plants, Lisa got her start in gardening at a young age. Living now on her own with a home and yard full of plants (including an indoor greenhouse), she shares all the gardening tips she’s gained over the years.