Garden Candy Basics Recipes

Dec 112016

Fresh & Healthy Microwave Popcorn

Popcorn – the perfect snack that comes from the garden.

Don’t you love the convenience that comes from tossing a bag of microwavable popcorn into the microwave and moments later your enjoying a warm fresh, healthy snack. But with all the concern over microwavable bags containing PFOA, a suspected carcinogen, why take the chance if you don’t have to? Especially when you can microwave your own in a bag or bowl, just as easily and for a lot less money.

  1. Measure 1/2 cup popcorn into a large brown PAPER lunch bag
  2. Roll the top over twice to keep the kernels in
  3. Place in microwave
  4. Set for 5 minutes on regular power.
  5. Start listening after 4 minutes. When there’s 2-3 seconds between the popping sound, your popcorn is ready!

Add melted butter, garlic powder, or whatever flavors you like.

Nov 252016

Leftover Turkey Jook (Rice Porridge)


Jook, the blandest food you’ll ever love. Not the most enticing first line we’ve ever written on a Garden Candy post, but it’s true. Jook, alone, is pretty bland. And you’re still going to love it.

As a rice version of congee, Jook is a staple comfort food throughout southern Asia.  Inexpensive and flexible in its ingredients (like a lot of authentic Chinese foods), it’s a real asset in your arsenal especially since: it can be served at any time of day: breakfast, lunch, or dinner; the ingredients can be adapted to what you have leftover; and it can be served to everyone, babies on up.

This recipe is immensely adaptable. For example, don’t have any stock on hand? Use all water. Have stock you want to use up? Use 9 cups of stock and no water. Leave out the turkey, or replace it with chicken or seafood. Use vegetable stock and root vegetables instead, bingo, it’s a vegetarian meal.

Modify the ingredients all you want as long as you’re reasonably true to the ratios of liquid to solids.

It’s the flexibility that makes it perfect for using up leftovers from larger meals, like Thanksgiving turkey. Be adventurous. Get creative. This filling dish will feed an army, and will save the day, probably more than once.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Chopping, slicing, measuring, simmering
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 1 cup long grain rice
  • 4 cups turkey stock, (or vegetable broth, or water)
  • 5 cups water
  • 2 medium carrots, chopped
  • 2 ribs celery, sliced
  • 1-2 cups shredded turkey meat (removed from carcass while making stock)
  • 1 teaspoon kosher salt
  • 6 cloves garlic, peeled and smashed
  • 2″ knob of ginger, sliced
  • 2 scallions, trimmed and cut in half
  • 1 tablespoon soy sauce (optional)
  • 1 teaspoon sesame oil (optional)

Directions:

  1. In a large pot, add the rice, broth, water, salt, garlic, ginger, 1/2 cup of turkey, carrots, celery and scallions.
  2. Bring  to a boil over medium-high heat, then lower to a simmer.
  3. Let simmer for 1 hour, stirring every fifteen minutes.
  4. Add remaining turkey meat.
  5. Simmer another 30 minutes until rice breaks down into a thick porridge.
  6. Stir in soy sauce and sesame oil. (optional)
  7. Remove the whole scallions and ginger slices.
  8. Spoon congee into individual serving bowls and drizzle with sesame oil and soy sauce.
  9. Add a small dot of spicy chili sauce if you like a little kick.

Each person is free to add the garnishes they like to their bowls. Garnish ingredients might include:

  • chopped green onion
  • minced fresh parsley or cilantro
  • peeled ginger root, julienne sliced
  • Soy sauce
  • Sesame oil
  • mushrooms
Nov 222016

Stuffing Stuffed Mushrooms


Mushrooms stuffed with left over stuffing and goat cheeseIn the days following Thanksgiving, stuffing is still a star attraction in uor house. It’s been piled on legendary turkey sandwiches, it’s been microwaved as a midnight snack, and, admittedly it’s been picked at cold, straight out of the fridge. Sooner or later though everyone’s had their fill of this annual treat and there’s a little left in a now overlooked storage container at the back of the fridge. Luckily, a little is all you need.

This stuffed mushrooms recipe will revive that stuffing in a snap and everyone will forget they’ve been eating it all week.

We made this using our Cranberry Sage Sausage Stuffing and it was awesome when resurrected this way. Our stuffing was chunky farmhouse-style with croutons and large pieces of sausage, so we first pulverized it a bit in the food processor. If your is already fairly fine, you can skip that step.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Grating, chopping, processing, skillet frying
Garden Candy Basics - fundamental vegucation for everybody!


Crumbled leftover stuffing Sautéing chopped mushroom stems Combine stuffing, olive oil, sauteed stems and cheese

Ingredients:

  • 12 white mushrooms
  • 1 cup cold leftover stuffing (here’s the stuffing recipe we used)
  • 2 tablespoons olive oil, plus a little for pan
  • 2 tablespoons crumbled goat cheese
  • salt and pepper

Directions:

  1. Preheat oven to 375° F
  2. Clean the mushrooms.
  3. Remove and coarsely chop the mushroom stems.
  4. Sauté chopped stems in a little olive oil for about 5 minutes. Set Aside.
  5. Place mushroom caps hole side down in a baking dish that has been sprayed with cooking spray.
  6. Bake in oven for 10 minutes.
  7. While mushrooms are pre-baking, place cold stuffing in a food processor and process into a finer crumbly consistency.
  8. Transfer stuffing to a mixing bowl.
  9. Stir in 2 tablespoons olive oil.
  10. Add the mushroom stems.
  11. Add goat cheese.
  12. Mix to combine.
  13. When mushroom caps are done baking, remove them from the oven and turn each one hole side up in the baking dish. (Careful dish will be hot.)
  14. Using a teaspoon, fill each cap with stuffing.
  15. Season with salt and pepper.
  16. Bake for 10-12 minutes until tops and mushrooms are rich brown.

 

Nov 212016

Either-Or, Carrots.


Even with the most careful planning when it comes to getting the entire Thanksgiving meal to the table at the same time, all bets are off. This year you can be make this simple fresh carrot side dish regardless of what part of the stove is free—just the oven or just a stovetop burner.

Roasted or sautéed, thee carrots with dill will be a sweet/savory treat that complements the rest of the meal.

Ps. – both versions cook up in the time it takes the turkey to rest and be carved.

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥
Skills: Slicing, roasting, Sautéing
Garden Candy Basics - fundamental vegucation for everybody!


Oven Roasted Carrots with Dill

Ingredients:

  • 12 carrots, scrubbed (or peeled if you prefer)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh dill

Directions:

  1. Preheat the oven to 400° F.
  2. If the carrots are thick, slice them in half lengthwise; if not, leave whole.
  3. Slice the carrots  1 1/2-inch slices, diagonally.
  4. Toss them in a bowl with the olive oil, salt, and pepper. Stir to coat.
  5. Transfer to a sheet pan in a single layer.
  6. Roast for 20 minutes, until browned and tender.
  7. Toss the carrots with minced fresh dill or parsley will do in a pinch
  8. Salt and pepper to taste.

Sauteed Carrots

Ingredients:

  • 2 pounds carrots, peeled
  • 1/3 cup water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh dill (or flat-leaf parsley)

Directions:

  1. Slice carrots diagonally in 1/4-inch slices.
  2. Place the carrots in sauce pan.
  3. Add 1/3 cup water.
  4. Add the salt, and pepper.
  5. Bring to a boil.
  6. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are tender-firm.
  7. Add the butter and saute for another minute, until all the water evaporates and carrots are coated with butter.
  8. Off the heat, toss with the dill or parsley.
  9. Season further with salt & pepper to taste.
Nov 072016

Quick Spanish Spinach and Chickpeas


Spinach and chickpeas simmered in vibrant spices: cumin, coriander and paprika. Can’t think of anything more flavorful. Serve this warm or at room temperature—perhaps along side couscous. If there are leftovers, think about adding some shredded poached chicken and serve it over rice. No one will complain!

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥
Skills: Measuring, sautéing
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 2 tablespoons olive oil
  • 1 20oz package baby spinach
  • 1 15 oz can chickpeas, drained and rinsed
  • 1/3 cup water
  • 3 cloves garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper

Directions:

  1. Heat oil in wide sauté pan over medium-high heat
  2. When hot stir in garlic.
  3. Add spinach and cook until wilted – about 6 minutes.
  4. Add the chickpeas with 1/2 cup water.
  5. Add cumin, coriander, paprika and cayenne.
  6. Cook on medium heat uncovered for 25-30 minutes, stirring occasionally.
  7. Liquids will reduce leaving a little thickened sauce.
  8. Serve hot or at room temperature.

Serves 2-4

Nov 052016

Honey Sriracha Brussels Sprouts


The sweet-spicy blend of honey and hot sauce only gets richer as the Brussel sprouts roast. You can adjust the enough of Sriracha you use according to your family’s tastes. Some like it hot hot hot!

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Cutting, mixing, tossing, roasting
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 1 pound Brussels sprouts
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1-1/2 teaspoons Sriracha sauce

Directions:

  1. Preheat oven to 400°F.
  2. In a large bowl mix olive oil, honey, & Sriracha.
  3. Trim off the tough ends off of the Brussels sprouts.
  4. Toss Brussels sprouts into bowl with sauce. Mix to coat.
  5. Turn out Brussels sprouts onto a rimmed baking shee.
  6. Roast about 30 minutes, stirring once or twice, until a little crispy on the outside and tender inside.

Garden Candy Recipe Jar orangeNote: This recipe easily doubles, even triples if you got room on the pan(s). Don’t triple the Sriracha though – unless you can take the heat!

Honey and Sriracha Roasted Brussel SproutsEasy recipe Honey and Sriracha Roasted Brussel Sprouts

Roasted Brussel Sprouts

Nov 012016

Perfectly, Really, Perfectly, Mashed Potatoes


Mashed potatoes seem to be the hands-down winner as the favorite side for turkey, and meatloaf, and steak, and…well almost anything really. And as a receptacle for gravy…well…’nuff said. Rarely does a dish that requires so little effort taste so good!

Careful though. As easy a dish as this is, mistakes can be made that turn this beloved side into something less than remarkable. The three big No-No’s: Over-boiling, under seasoning, and excessive mashing.

Follow this no-fail recipe and you’ll have perfectly moist, flavorful mashed potatoes every time. We promise! And we don’t mean to appear bossy, but you really must use Yukon Gold potatoes – others just don’t have the same rich flavor.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Peeling, chopping, boiling, mashing
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 3 pounds Yukon Gold potatoes
  • 1 tablespoon kosher salt
  • 4 tablespoons butter
  • 2/3 cup whole milk
  • 4 tablespoons cream cheese
  • salt and pepper to taste

Directions:

  1. Peel and cube the potatoes so that the pieces are roughly the same “golf ball” size
  2. Fill a large pot 2/3 full of water, add 1 tablespoon of salt and bring to a simmer.
  3. Add potatoes and bring to gentle boil and cook just until a knife slides easily into the potato. Test at 15 minutes. If it doesn’t, keep checking every 2 minutes.
  4. Drain the potatoes and put back into pot with the burner on low. This will allow the steam to escape and help keep them fluffy. Mash gently with potato masher, not a hand mixer or they will be soupy or gummy!
  5. In the meantime, in a small pot, heat butter, milk and cream cheese on low to melt and warm.
  6. With potatoes mostly mashed, add the butter, milk and cream cheese mixture. Salt and pepper to taste and finish mashing so lumps are gone but potatoes are still fluffy.
  7. Spoon into a serving bowl and add a small pat of butter and a sprinkle of pepper and serve!

Serves 6-8

Flavor Variations

While the classic mashed potato may be the one you want to make for Thanksgiving, there are so many ways to season your spuds to blend perfectly with whatever meal you’re serving—here are a few favorite options:

Cheesy Mashed Potatoes:
Skip the cream cheese and add 4 ounces of another favorite cheese – cheddar, swiss and goat cheese, for example, right into the pot. We love cheddar, with crumbled bacon and scallions sprinkled on top.

Spicy Mashed Potatoes:
Follow the classic recipe and stir in 1-2 tablespoons of sriracha at the end.

Garlic Mashed Potatoes:
Add 4 cloves of garlic to the water and potatoes. Boil and mash together. If you want even more of a garlic kick to your potatoes sprinkle a little garlic powder in as well when mashing, but add gradually and taste as you go.

Oct 302016

Unrivaled Roasted Garlic Hummus


Here’s our standard recipe for no-fail hummus that’s light and flavorful. You can, if you’re inclined, remove the skins from your chickpeas for a smoother textured hummus, but not having the time to do that should NOT make you skip making your own. Leave the skins on if you must.

Serve this on a platter at a party or in a bowl for Sunday afternoon snacking. It goes perfectly with or Homemade Crunch Pita Chips or your favorite finger-food vegetables. Or spread on sandwiches for a tasty flavor boost.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Measuring, food processing
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 1/3 cup tahini
  • juice of 1.5 lemons (about 3 tablespoons)
  • 2 (15 oz) cans chickpeas, drained and rinsed. (or 1.5 C dried chickpeas soaked overnight in water and then boiled in pot on stove until soft.)
  • 3 garlic cloves, roasted (see note)
  • ½ cup water
  • ¼ cup Olive oil
  • 1 teaspoon ground cumin
  • 2 tsp kosher salt
  • paprika

Directions:

  1. Set aside 1 tablespoon chickpeas for garnish.
  2. Put lemon juice and tahini into food processor. Blend for 30 seconds.
  3. Put remaining chickpeas, oil, water, salt and cumin in food processor.
  4. Pulse to blend until well incorporated.
  5. Add more lemon juice or salt to taste.
  6. Tansfer to serving dish and garnish with the tablespoon of whole chickpeas.
  7. Top with a drizzle of olive oil and paprika in the center

Garden Candy Recipe Jar orangeNote: No roasted Garlic on hand? Do this: Preheat broiler. Bake garlic under broiler for about 10 minutes brown all over and soft. Let cool. Peel.

Oct 302016

Roasted Red Pepper Hummus


Here’s a variation on on of our favorite things: hummus. The roasted peppers blend perfectly into this recipe and crate an exciting variation of our standard Garlic Hummus.

Serve this on a platter at a party or in a bowl for Sunday afternoon snacking. It goes perfectly with or Homemade Crunchy Pita Chips or your favorite finger food vegetables. Or spread on sandwiches for a tasty flavor boost.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Measuring, food processing
Garden Candy Basics - fundamental vegucation for everybody!

 


Ingredients:

  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice (about 3 tablespoons)
  • 1 (15 oz) cans chickpeas, drained and rinsed.
  • 3 garlic cloves, roasted (see note)
  • 1/2 cup roasted red peppers, chopped plus some for garnish. (jar variety is fine or roast your own)
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • salt

Directions:

  1. Put lemon juice and tahini into food processor. Blend for 20-30 seconds.
  2. Put remaining chickpeas, peppers, oil, salt and cumin in food processor.
  3. Pulse to blend until well incorporated. For a thinner hummus you can add a little water, two tablespoons at a time.
  4. Add more lemon juice or salt to taste.
  5. Tansfer to serving dish and garnish with the tablespoon of chopped peppers.
  6. Top with a drizzle of olive oil.

Garden Candy Recipe Jar orangeNote: No roasted Garlic on hand? Do this: Preheat broiler. Bake garlic under broiler for about 10 minutes brown all over and soft. Let cool. Peel.

Oct 302016

Roasted Garlic Hummus with Kale Pesto


Here’s a combination of two of our favorite things: Roasted Garlic Hummus & Kale & Walnut Pesto.

The added tang of the kale pesto provides a boost of earthy goodness that you’ll love. And the kale adds some of its legendary superpower nutrients. So go – and enjoy!

Since these are things you should always have on hand anyway 😉 all you have to do is combine them when you want them. A couple tablespoons of the pesto dolloped in the center of the hummus is all it takes. Sprinkle with chopped walnuts if you have them!

Serve with your favorite crudité or our homemade Crunchy Pita Chips.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Measuring, food processing
Garden Candy Basics - fundamental vegucation for everybody!

 


The Hummus:

Ingredients:

  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice (about 3 tablespoons)
  • 1 (15 oz) cans chickpeas, drained and rinsed.
  • 3 garlic cloves, roasted (see note)
  • 1/2 cup roasted red peppers, chopped plus some for garnish. (jar variety is fine or roast your own)
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • salt

Directions:

  1. Put lemon juice and tahini into food processor. Blend for 20-30 seconds.
  2. Put remaining chickpeas, peppers, oil, salt and cumin in food processor.
  3. Pulse to blend until well incorporated. For a thinner hummus you can add a little water, two tablespoons at a time.
  4. Add more lemon juice or salt to taste.
  5. Tansfer to serving dish and garnish with the tablespoon of chopped peppers.
  6. Top with a drizzle of olive oil.

Garden Candy Recipe Jar orangeNote: No roasted Garlic on hand? Do this: Preheat broiler. Bake garlic under broiler for about 10 minutes brown all over and soft. Let cool. Peel.

Kale & Walnut Pesto

Ingredients:

  • 1 bunch kale, center ribs and stems removed
  • 2 garlic clove, crushed
  • 1/4 cup finely grated Parmesan
  • 1/4 cup walnuts, toasted if you like (see comment in intro above)
  • 1/2 cup olive oil
  • Kosher salt
  • 1 tablespoon fresh lemon juice (or more to taste)
  • Freshly ground black pepper

Directions:

  1. Pack all ingredients into a food processor fitted with a chopping blade.
  2. Process until a smooth paste.
Oct 282016

Creamy Sweet Potato Curry Soup


Sweet Potato Curry SoupSometimes simple is best. That’s the case with this soup that’s filled with lots of healthy goodness and a rich satisfying flavor.

The ingredients list is so short you may already have everything in the house. Make this on the next cool evening when you’re craving some curry love.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Sautéing, slicing, blending, cubing
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

    • 2 tablespoons olive oil
    • 1 large leek, sliced
    • 3 cups vegetable broth
    • 1 large sweet potato, peeled & cubed
    • 3 heaping teaspoons almond butter
    • 2 cloves garlic
    • 1⁄2 teaspoon curry powder
    • 1⁄2 14oz can coconut milk

Directions:

  1. In a large pot, saute leeks in olive oil until soft.
  2. Add broth, sweet potato, almond butter, garlic, curry powder to pot.
  3. Simmer for 20-30 minutes until potatoes are soft.
  4. In small batches, carefully transfer soup (will be hot!) to a food processor or blender and process on low until smooth. Or use a hand blender in the original pot.
  5. Once all the soup has been processed, stir the coconut milk into the blended soup and enjoy!
Oct 262016

Pumpkin Sage Cream Sauce Over Pasta


Just a few ingredients make this delicious , easy and fast sauceA hearty, quick dish you can stir together any time. If you’re looking to lighten the dairy fat you can reduce the cream by a third and add some reserved pasta water. The results will be thinner, but then so might you be! 😉 Either way this is a fantastic fall changeup from the same old marinaras and expected Alfredo sauces we’re used to.

It goes together in a flash (only five ingredients) so it’s also a great last minute indulgence of warm, pumpkin and pasta comfort. Here we went with gluten-free penne but you can choose your favorite pasta.

Skill: Easy
Cost: $$$$
Nutrition:♥♥♥♥
Skills: measuring, simmering, grating, chopping
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 1 cup heavy cream
  • ½ cup pumpkin puree
  • ¼ cup fresh-grated Parmesan
  • 10 fresh sage leaves, rough chopped
  • 1 tablespoon unsalted butter
  • salt and fresh-ground pepper
Directions:
  1. Combine cream, pumpkin, Parmesan, sage, salt, and pepper in a saucepan over medium heat.
  2. Simmer on low the mixture until slightly thickened, 12 to 15 minutes.
  3. Remove from heat and stir in butter.
  4. Toss with cooked pasta and serve immediately.

Makes about 2 cups sauce.

Oct 212016

#NoFailFriday: Sassy Spiced Sweet Spuds


Red pepper flakes turns olive oil into olive VOILA!We especially love to serve this recipe to people who were certain they hate sweet potatoes. Why? Because they learn they don’t hate sweet potatoes, they hate the sickly sweet, mushy kind blanketed in marshmallows served at childhood Thanksgivings.

Try this for yourself. It’s fast and easy and they’re probably won’t be leftovers.

This is a perfect dish for Red Pepper Infused Olive Oil.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Grinding, cutting, roasting
Garden Candy Basics - fundamental vegucation for everybody!


Extra easy recipe and just the right amount of spicy kick for these sweet potatoes.

  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seed
  • 1teaspoon dried oregano
  • 1⁄4 teaspoon dried red pepper flakes (like it hotter -> more to your taste ) 1 teaspoon kosher salt
  • 2 pounds medium sweet potatoes
  • 3 tablespoons pepper-infused olive oil (Or regular olive oil will do just fine.)

Directions:

  1. Preheat oven to 425°F. (Be sure to pre-heat your roasting pan in it!)
  2. Coarsely grind coriander, fennel, oregano, and red pepper flakes with a mortar and pestle or electric spice/coffee grinder. Mix in salt.
  3. Cut potatoes lengthwise into 1-inch wedges.
  4. Toss wedges with oil and spices.
  5. Roast in middle of oven of 15-20 minutes.
  6. Turn wedges over with a spatula and roast until tender and slightly golden, about 15minutes more.

The perfect blend of spices for sweet potatoes and winter squash

 

Oct 202016

Heart Beet Salad With Toasted Maple Walnuts and Goat Cheese


Roasted beets and Walnuts on spinachWe’re about to get pretty frosted in the coming week so we thought we’d pull the last of our fall crop of beets.

But today’s still pretty balmy, comparatively speaking so we just might use some of magenta beauties to make our favorite spinach beet salad and enjoy it on the deck.

You don’t have to get fancy with the beets like we did, simply sliced beets are just as tasty and good for you. But bookmark this to serve on Valentine’s Day or Wedding Luncheon—the happy little hearts never fail to bring smiles to the lips of those about to eat them.

And there’s usually at least one joker who comments about eating their heart out. Just nod and keep chewing.

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥
Skills: Roasting, slicing, chopping, toasting
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 4 medium beets – roasted
  • 1/3 cup chopped walnuts (pan toasted!)
  • 3 tablespoons pure maple syrup
  • Mixed baby salad greens or baby spinach
  • 1/2 cup frozen orange juice concentrate
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 2  ounces goat cheese

Directions:

  1. Roast the beets: Trim greens. Lightly coat each beet with olive oil, wrap individually in aluminum foil and roast in 375° f oven for about 45 minutes. Let cool. Use a vegetable peeler to remove outer skin. It should slide right off.
  2. While the beets are cooking, place the walnuts in a heavy bottom pan on medium-low heat. Heat until warm and beginning to toast. Add the maple syrup. Stir and cook until evenly coated, then remove from the heat. Set aside to cool.
  3. Cut cooled beets into 1⁄4 in slices – you want hearts (or other shapes) use small cookie cutter to cut hearts out of slices. We used various sized cutters. Chop any remaining beet flesh into small cubes.
  4. For dressing: In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil.
  5. Place a large serving of baby greens onto each of four salad plates, sprinkle candied walnuts equally over the greens. Place equal amounts of beets over the greens, and sprinkle with goat cheese. Drizzle each plate with dressing.
Oct 192016

Crispy Kale Chips


The first time I had Kale Chips I instantly knew this was an addiction-caliber snack. And I was right. They’ve become a regular nom nom around here. And as we’re getting down to the last of our garden kale, we’re more desperate than usual for this earthy snack.

There’s an active debate among our friends about which type of kale makes the best chips, and while I can appreciate a good curly kale chip, I’m sticking with the Lacinato as the best in class. But definitely give the curly variety a try too (same method), because you might side with the curlies. (And we can still be friends.)

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Cutting Baking
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients

    • 1 head flat-leaf Tuscan or Lacinato kale leaves separated, rinsed and thoroughly dried
    • 1-2 tablespoons olive oil
    • 1⁄3 cup grated Parmesan cheese

Directions:

1. Preheat oven to 275° F.
2. Cut away the thick center stems from the leaves, leaving long strips. Cut the strips in half. 3. Put leaves in a large bowl and drizzle with the olive oil. Toss well to coat all leaves.
4. Arrange the leaves dark side up in a single layer on baking sheets.
5. Sprinkle generously with Parmesan cheese.
6. Bake about 15-18 minutes, until the leaves are crisp and the cheese is lightly golden.
7. Serve warm or let cool.

Oct 192016

Carrots. Spuds. Sprouts. Simple.


easy roasted vegetablesTake some vegetables. Cut them up in sizable chunks. Season them. Roast Them. Eat them. Share them with friends.

This dish never fails and can be a meal on it’s own or a hearty, healthful side. This recipe makes a lot and reminds us about everything great about vegetable gardens!

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Grating, chopping, processing, skillet frying
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • ¼ cup olive oil
  • 3 medium carrots cut into 1-inch thick pieces
  • ½ pound Brussels sprouts, halved
  • 1 pound red potatoes, cut into 1-inch thick wedges
  • 1 pound sweet potatoes, cut into 1-inch thick wedges
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ¼ teaspoon salt
  • 1 teaspoon freshly ground black pepper

Directions:

  1. Preheat oven to 400° F.
  2. Slice carrots into 1½ inch thick pieces.
  3. Cut brussels sprouts in half lengthwise.
  4. Slice red potatoes into 1½ inch slices.
  5. Slice sweet potatoes into 1½ inch slices.
  6. Place vegetables into a large bowl.
  7. Pour oil into bowl.
  8. Add oregano, thyme, basil, salt and pepper.
  9. Stir vegetables until all vegetables are well coated with oil and herbs.
  10. Spread the vegetables evenly onto a large baking sheet.
  11. Roast for 35 to 40 minutes.

Serves 6-8”

Oct 182016

Pumpkin Spice Caramel Sauce


Occasionally, though not often, we concentrate a little less on the “Garden” and a little more on the “Candy” in Garden Candy.

This Pumpkin Spice Caramel is without a doubt, candy. And it’s delicious. If you know a Pumpkin head, this is the caramel sauce for them. We made it with our own, homemade Pumpkin Pie Spice.

It’s a wonderful hostess gift for autumn gatherings. This recipe makes about 3-1/2 to 4 cups. Enough to fill three 1/2 pint mason jars and still have some for tasting! Will keep in the refrigerator for two weeks. If it’s too thick to poor, pop it into the microwave for 15 to 20 seconds—then you have warm wonderfulness to top your ice cream, cakes & muffins or fruit. Stir a little into your oatmeal, if you can stand that much sugar so early in the day!

Skill: Easy
Cost: $$$$
Nutrition:♥♥♥♥ 
Skills: Measuring, melting, stirring
Garden Candy Basics - fundamental vegucation for everybody!


Whips up in not time - easy as Pumpkin Pie Spice!

Makes a perfect, fast and thoughtful hostess gift.

INGREDIENTS

  • 1 cup granulated sugar
  • 5 tablespoons butter
  • 1/2 cup heavy whipping cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

DIRECTIONS

  1. In a heavy skillet, cook sugar on medium heat until melted. It will start out dry, then will get clumpy, then turn brown as it melts. The aim is for it to be completely smooth and deep brown.
  2. Add butter and stir quickly. Mixture will bubble.
  3. Once butter is completely melted, add the heavy whipping cream. Again the mixture will bubble, just keep stirring. Cook at this boil for an additional minute, then remove from the heat.
  4. Add the pumpkin pie spice and salt. Stir until spices are well blended.
  5. Pour into a heat proof containers, like glass jars.
  6. Store in the fridge for up to 2 weeks.

Garden Candy Recipe Jar orangeNote: Mixture is EXTREMELY hot when being poured from the pan! Do not attempt to taste it before it is completely cooled.

Oct 162016

Homemade Pumpkin Pie Spice


You’re all set to make that pumpkin dessert and realize, you don’t have the Pumpkin Pie Spice called for in the recipe – or do you?

A few measured scoops of some pretty standard spice rack ingredients and you’re good to go! You’ll want it when making this delicious mixture: Pumpkin Pie Spice Caramel Sauce

You can also mix this up as a last minute hostess gift to take to your next autumn gathering. Stir it into a jar, top with a bow.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Measuring, stirring
Garden Candy Basics - fundamental vegucation for everybody!


  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 ½ teaspoons ground allspice
  • 1 ½ teaspoons ground cloves.
  1. Mix the spices together in a small bowl.
  2. Store in a clean small jar or spice container

There you have it. Easy as pie. Easier, actually. Use in your next dishes that call for pumpkin pie spice seasoning.

Five readily available spices that makeup Pumpkin Pie Spice

 

Oct 162016

2 Ingredient Pumpkin Spice Treats


2 ingredient Pumpkin Spice MuffinsSimply substituting a can of pure pumpkin for the oil, eggs, and water called for on the box of Spice Cake mix get’s you a tasty sweet snack in a snap.

These are the treats you make the next time your child forgets to tell you it’s their turn to bring class snacks. Delicious with Lots of vitamin A, potassium, magnesium, calcium, iron, and less fat! It’s almost health food. 🙂

No matter which physical form your pumpkin spice treats take: muffins, cookies, or kisses, let them cool completely, then store in an airtight container. We swear these are even better the next day.

Tired of pumpkin flavors? (It happens to the best of us.) How about this chocolate version with no detectable pumpkin overtones.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Mixing, baking
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 1 15oz can pure pumpkin
  • 1 box Spice Cake Mix
  • Non-Stick cooking spray

Directions:

  1. Preheat oven 400° F.
  2. In a large bowl mix the pumpkin and cake mix together until well blended.
  3. Spoon equal amounts of thick batter into each cup of a 12 cup muffin pan that has been lightly coated with cooking spray. Note: WE used a pasty bag with a large fluted tip to pipe the batter into the tins. I made for a more pleasing shape.
  4. Bake for 14-16 minutes.

Garden Candy Recipe Jar orangeNote: A lot of kids in the class? Use a pastry bag and pipe small solid circles on a non-stock pan. Bake for only 8 minutes. What? You need to feed an army? You can! By piping out many small dollops with a fluted pastry tip – like little kiss shapes. Bake for 4-5 minutes.

2 ingredient Pumpkin Spice Cookies

Oct 102016

Great Pumpkin Devil Muffins


Simply substituting a can of pure pumpkin for the oil, eggs, and water called for on the box of Devils Food cake mix get’s you a tasty sweet snack (with no detectable pumpkin flavor) that you can feel good about eating. Lots of vitamin A, potassium, magnesium, calcium, iron, and less fat! Here’s the same quick method for a Pumpkin Spice flavored happy ending.

This healthful snack hack was sent to us by Amanda, a long-time Garden Candy friend and follower. Imagine cutting out all those calories and fats and still getting a satisfying cocoa muffin to quell those chocolate and cake cravings. Pssst. We bet you the the kiddies will never catch on. Do try this at home.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Mixing, baking
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 1 15oz can pure pumpkin
  • 1 box Devil’s Food Cake Mix
  • Non-Stick cooking spray

Directions:

  1. Preheat oven 400° F.
  2. In a large bowl mix the pumpkin and cake mix together until well blended.
  3. Spoon equal amounts of thick batter into each cup of a 12 cup muffin pan that has been lightly coated with cooking spray.
  4. Bake for 20 minutes.
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