147 garden recipes

Sweet zucchini bread with cinnamon, three loaves' worth of garden zucchini, and a tender oil-based crumb. Two-loaf yield, doubles easily for gifting and freezing.

Sweet grilled corn and cherry tomato salsa. A quick and easy side that highlights the end of summer corn and cherry tomatoes from the garden.

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.

Pepperoni focaccia panini with garden vegetable cream cheese, provolone, tomato, and bell pepper, baked in foil until melty. Cut into wedges to share.

Sugar snap peas are a sweet and crispy cross between snow peas and garden peas. This technique for blanching ensures your peas stay bright green and perfectly tender crisp.

Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.

Apple-lovage chutney pairs autumn apples with fresh lovage, ginger, mustard seed, and golden raisins, then water-bath cans for shelf-stable jars. A garden-to-pantry preserve with a celery-bright herbal twist.

Fresh California tomato summer soup with diced ripe tomatoes, pasta shells, carrots, celery, onion, and basil in chicken broth. A garden-driven minestrone built for peak tomato season. Topped with Parmesan.

A very tasty and light soup, and also packed with goodness. It certainly helped me use up some of the garden-fresh tomatoes that tasted amazing, and it warmed me up instantly, an ideal soup for fall.

It's hard to go wrong with lots of garlic, then you add some fresh garden-grown rosemary into these lovely fingerling potatoes with all these delicious garlic. Let oven do the final roasting job...

Marrow and cumin soup blends tender vegetable marrow (or courgettes) with potato into a silky, warmly spiced bowl, finished with a swirl of soured cream. A light, thrifty way to use up a garden glut of summer squash.

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.

Vegan stuffed avocados loaded with crunchy cucumber, radishes, scallions, and soy sauce, topped with sesame meal, nutritional yeast, and sprouts. A fresh, no-cook lunch in 15 minutes.

Polygrain pilaf with brown rice, kasha, millet, and arame seaweed baked in vegetable stock. Topped with steamed carrots, peas, and daikon for a hearty vegan grain bowl.

Pickled mixed vegetables with cucumbers, cauliflower, carrots, celery, onions, and bell peppers in a turmeric-tinted mustard brine. Crunchy garden-variety pickle with classic giardiniera flavor.

Let your garden become a part of your baking skills with these rich biscuits.