Mini Veggie Garden: Tasty Yields
I am thrilled to report my mini veggie garden was not a complete failure! My first yield included one green pepper, lots of parsley both curly and flat, and one grape tomato.
Sadly we did not get to eat the green pepper, because immediately after picking it and handing it to my daughter she squished it, ripped it in half and asked ever so innocently “What’s inside?”
I guess she is not as familiar with fruits and vegetables as I had thought.
The lack of weeds in container gardens and the ridiculous amount of rain we’ve received have made caring for the garden much easier than I anticipated. The cucumber bush is growing like mad. The carrots came in so thick I had to thin them down. Loads of little green tomatoes promise a bountiful harvest.
In addition to the parsley plants I have already pruned on several occasions I have cilantro and chives that are begging to be utilized. Luckily I have some herb heavy recipes on the menu this week.
Cheesy Grilled Meatloaves
- 1 bunch scallions
- 1 stalk celery
- ¼ cup fresh parsley
- 1 pound lean ground beef
- 1 cup panko bread crumbs
- 1 large egg
- 2 teaspoons Worcestershire sauce
- 4 ounces sharp cheddar cheese, cut into 4 long sticks
- ¼ cup ketchup
- Pre-heat grill to medium high.
- Pulse scallions, celery and parsley in a food processor until finely chopped; transfer to a bowl
- Add the beef, panko, egg, Worcestershire sauce, and pepper to taste. Mix with hands until well combined then divide into 4 portions. Set a piece of cheese on each portion and mold beef around it forming a mini oval-shaped loaf.
- Stack two large sheets of heavy-duty foil; coat the top sheet with cooking spray.
- Arrange the meatloaves 1½ inches apart in the center of the foil
- Bring the foil edges together to make a packet and crimp to seal.
- Set the packet seam-side down on the grill; cover and cook 10 minutes. Flip the packet and continue cooking, covered, 5-8 more minutes.
- Remove packet from the grill. Brush each meatloaf with ketchup and return open packet to the grill; cooking 5 more minutes.
Source: Recipe adapted from Food Network
Cauliflower Stir-Fry With Peanuts
- 1 cup jasmine rice
- 1 head cauliflower, cut into florets
- 3 tablespoons vegetable oil
- ¼ cup roasted peanuts
- 1 cup snow peas, trimmed
- 1 yellow bell peppers, roughly chopped
- 2 tablespoons chopped peeled fresh ginger
- 3 scallions, cut into 2-inch pieces
- ⅓ cup sweet Thai chili sauce
- 1½ teaspoons low-sodium soy sauce
- ¼ cup fresh cilantro
- Preheat the broiler. Cook the rice as the label directs.
- Meanwhile, toss the cauliflower with 2 tablespoons vegetable oil and salt and pepper to taste, then spread on a rimmed baking sheet. Broil, stirring occasionally until lightly charred and tender, about 10 minutes.
- Heat the remaining 1 tablespoon vegetable oil in a large non-stick skillet over high heat. Add the peanuts and cook, stirring, until lightly toasted, about 1 minute. Remove to a small bowl with a slotted spoon.
- Add the snow peas, bell pepper and ginger to the skillet. Cook, stirring occasionally until crisp-tender, 1-2 minutes.
- Add the scallions (white and green parts) and cauliflower, toss. Add the chili sauce and soy sauce and continue to cook, stirring often, until the vegetables are glazed, about 2 minutes.
- Fluff the rice with a fork; top each serving with the stir-fry, toasted peanuts and cilantro.
Recipe adapted from Food Network