Garden to Table Salad

There’s nothing more pure than picking vegetables from your garden and making a meal from them. Organic in nature, homegrown vegetables are fresher and more flavorful than anything you’ll buy at the store.

The farm-to-table movement has exploded across the U.S., and that same concept can be applied to your own cooking. If you don’t have a garden or a friend with a garden, simply join a CSA to get locally-grown produce. Feel free to improvise based on what’s in season in your locale.

Garden to Table Salad

Ingredients:

> 2 cups homegrown lettuce, torn
> 1 homegrown cucumber, diced
> 2 Roma tomatoes, diced
> 1 large heirloom carrot, cut into bite-size pieces
> 6 ounces canned chickpeas, washed and drained
> 2 ounces fresh mozzarella, sliced
> 1 tablespoon olive oil
> salt and pepper

Instructions: 

In a medium bowl, mix together lettuce, cucumber, tomato, carrot, chickpeas and olive oil. Season with salt and pepper. Serve on plate and top with mozzarella.

Makes 1 serving.

Original recipe.

Caprese and Beet-and-Chickpea Focaccia Pizza

Homemade pizza is a fun meal to make since everyone can customize their pizza as they please. Since I wasn’t in the mood to roll out pizza dough or make it from scratch, I decided to make an easy pizza alternative using focaccia bread. The same can be done with flatbread, pita or any other bread product that can support the weight of cheese and vegetables.

I made a caprese version and a beet and chickpea version. I preferred the latter since the chickpeas added a different texture. Feel free to experiment with the toppings!

Caprese Focaccia2015-06-21 19.51.07

 

 

Ingredients:

> 1 package focaccia bread
> 2 beefsteak tomatoes, sliced
> 6 ounces fresh mozzarella, thinly sliced
> 3 small beets, sliced
> 8 ounces canned chickpeas, drained and rinsed
> salt and pepper

Instructions:

Preheat oven to broil. Slice focaccia bread in half and set with sliced half open.

For the caprese version, place mozzarella then tomatoes on top of focaccia. For the beet and chickpea version, place mozzarella, then beets and chickpeas on top of focaccia. Be sure to not pile too high with cheese and veggies.

Place in oven to broil for about 8 minutes, or until the cheese has melted.

Makes 2 servings.

Inspired by Fitness Magazine.

Zucchini Noodles

In health magazines I often read about the healthy versions of comfort foods. While I’ve never been a huge spaghetti person, I’ve always wanted to try making veggie pasta. It looks so simple, refreshing and flavorful.

In the past I’ve made veggie pasta that doesn’t require a spiralizer such as raw zucchini lasagna, but last month I bought a basic spiralizer to experiment with new dishes. This recipe is a very basic recipe that relies on few spices and highlights the flavors of the homegrown veggies.

Zucchini Noodles

Ingredients:

> 2 medium zucchini
> 2 small heirloom carrots
> 4 tablespoons shredded cheddar cheese
> cilantro for garnish
> salt and pepper

Instructions:

Feed zucchini through spiralizer (I chose the Veggetti). Then feed the carrot through the spiralizer. Steam over boiling water for 2 minutes. Serve topped with cheese and cilantro and season with salt and pepper.

Makes 2 servings.

Original recipe.