Alice Waters
September Contest: The Best Recipe from Your Garden
Celebrity Garden Judge: Alice Waters
Prize: A full set of tools from OXO that will take you all the way from the garden to the dining room table
When we first conceptualized America’s Oldest Largest Garden Party, the idea was to inspire as many backyard gardeners as we could. We had know idea that the little monthly contests originating from the kitchen table at The Beekman Farm would reach so many people in so many different places.
Of course, this success was really dependent on two things: the amazing tips submitted by all of our readers and the white hot star power of our panel of celebrity gardening judges.
As you know, the Garden Party contests have followed the growing season. The first contest was about getting your seeds started, then getting the plants in the ground, then controlling for weeds and so forth. It seemed fitting that just as we are making final preparations for our first annual Harvest Feast (click here for ticket information), that the final contest this season was all about the best recipes you’ve created from your own garden.
How excited were we when one of the gardeners (and chefs) who inspires us the most agreed to step up to judge the contest?
One of America’s most influential chefs, Alice Waters created a revolution in 1971 when she introduced local, organic fare at her Berkeley, California restaurant, Chez Panisse. Credited for helping change the food landscape in America, Chez Panisse was named best restaurant in the United States by Gourmet Magazine in 2001. Waters has championed sustainable farms and ranches for more than three decades (our hero!), and brought her vision to public schools through the Chez Panisse Foundation (www.chezpanissefoundation.org). The Foundation operates The Edible Schoolyard at Martin Luther King, Jr. Middle School in Berkeley, where students plant, harvest, and prepare fresh food as part of the academic curriculum. Waters is the Founder of the Yale Sustainable Food Project, and Vice President of Slow Food International. She is the recipient of the Natural Resources Defense Council Force for Nature Award, 2004 and the Harvard Global Environmental Citizen Award alongside Kofi Annan, in 2008.
Having such a farm-to-table pioneer as a judge meant that we had to make this month’s prize extra special, so we went back to our friends at OXO and look what they provided:
Not only all of this...
...but ALSO all of this!
It’s everything you need to work the garden and whip the harvest into something amazing.
To enter the contest, all you have to do is submit your best original recipe. Alice won’t be able to prepare each and every recipe (she has a restaurant and foundation to run!), but she’ll base her decision on creativity, originality and the ingredients used.
Submit your recipe in the comments section below and be sure to tell us which ingredients you grew in your garden.
Good luck!!
49 Comments
I don’t have a garden now as i live in a condo but growing up my mom grew turnips. They were delicious and as an adult i could never find the “orange turnips” she prepared in the stores. I finally called her one day and asked where she got them. She laughed hystericaly and said “no, you kids would not eat them at first so i added carrot and then you could not get enough of them”! All the while i was looking for orange turnips at the grocery store lol lol.
Recipie for “Orange Turnips”
about 6 turnips, peeled and washed, cubed
one cup of heavy cream
3 or 4 peeled carrots cooked and pureed
salt and black pepper to taste
cook the carrots and puree in blender. set aside. cook the turnips until tender. add heavy cream and mix well. add carrots and whip til very creamy. add salt and pepper to taste.
Hi, Linda
I love this story!!
I love to grow tomatoes and each year like to try new varieties as well as tried and true favorites. Once the tomatoes start to ripen there is no better way than to make this simple salad whether stacked high or fanned out on a plate this easy recipe is hard to beat. Using fresh basil from the garden is even more delightful and if you grow garlic which is very very easy to do, this to will even enhance your finished dish.
Tomato Salad (Caprese Salad)
Take fresh picked tomatoes and make nice thick slices, layer with fresh mozarella cheese slices and sprinkle with chiffonades of fresh picked basil. Drizzle with a good extra virgin olive oil and splash with balsamic vinegar. Sprinkle layers with salt and peppers as you prepare. Finish off with a thick drizzle of balsamic glaze if you happen to have some and top with a good size pinch of sea salt. Eat at room temperature with a big piece of crusty bread to sop up the juices. Sometimes I press a little bit of garlic into the oil which really heightens the flavor.
The reason this salad is given the name Caprese is because it apparently originated in Isle of Capri, Italy and the colors in the salad represent the red, white and green of the Italian flag. What endears this salad to me so much is not only do I grow the ingredients for it but the little island we own here in Rhode Island on a fresh water pond was named many years ago Isle of Capri lie it’s Italian counter part…it truly is a magical place especially when eating this tasty, healthy, easy to prepare summer salad.
Being a hardcore Yankee, it was difficult to adjust to a 2-year stint in Florida when I was just out of high school. But I was really impressed by many southern recipes that were so different than foods I grew up with, like white cornbread baked in a cast iron frying pan and “real” homemade buttermilk biscuits with butter and orange blossom honey. I came back home with many favorites, but I make this one most often–everyone loves it! I don’t always have room for corn in my garden, but there’s always lots of dill–using it fresh from the garden in this recipe makes it that much better!
“Fried” Corn
6 ears fresh corn
2 tbs butter
1/2 – 1 tsp salt (to taste)
1/2 tsp pepper (to taste-fresh ground is great!)
1/4 cup milk or cream
2 tsp chopped fresh dill (more or less to taste–use 1/2 to 1 tsp if dried)
Trim just the tips of the kernals off of the ears, then scrape out the “good stuff”. Melt butter in a skillet and add corn and scrapings. Saute’ lightly 2 minutes and then add salt, pepper and milk or cream. Cook on low heat for about 5 minutes. Enjoy!
The dill gives corn such a buttery taste you can use less salt. I like to freeze it fresh to enjoy all winter. It’s good to dress up frozen or canned corn too, and I always add some to my corn chowder for Christmas.
I have to try the turnip recipe-what a great story! And those tomatoes…….that to me is the ultimate summer recipe!
“SYRIAN STEW”
My family loves Syrian food!! Some of our favorite dishes include “beans and rice” (that’s with “green beans” if you’re not familiar) and “cabbage rolls.” My aunt created this stew which combines the best of both dishes but is much simpler to prepare!
We use tomato juice made from our garden tomatoes. This year we also grew green peppers and red peppers and green beans. We tried to grow the cabbage, but we didn’t get seeds in time and then they were all sold out. We were also able to get our (grass-fed) lamb from a vendor at our local farmers market! Hopefully we’ll have room to grow garlic and onions next year, then this will be the most exciting dish for us to make for our family, with 100% of the veggies grown at home. YIPPEE!!!!
INGREDIENTS:
-1 lb ground lamb, grass-fed (from leg, if possible)
-3-4 garlic cloves, minced
-Tomato juice (about 72 ounces)
-1/2 head of green cabbage, sliced (about 4 cups)
-1 green pepper, sliced
-1 red pepper, sliced
-1 medium onion, sliced
-1 1/2 pounds fresh green beans, ends removed and beans soaked for a few hours in salt water
DIRECTIONS:
Brown lamb with garlic. Transfer to large pan or roaster and add tomato juice and all vegetables. Add more tomato juice as needed. Slow cook for 3-8 hours, seasoning with salt, garlic granules and black pepper to taste. Serve over rice, with flat bread, or just eat it plain….. delicious!!!
(As it simmers, it does thicken, so add juice or water to your preferred consistency.)
When living in NY one winter I started seedling tomatoes indoors of every variety I could get my hands on. Then in late spring when the plants had matured I planted them in my backyard garden. I didn’t realize how many plants I had (there were over fifty) plus corn and peppers. Needless to say, when the tomatoes began to ripen we were up to our eyes in fruit! We became very creative and made fresh tomoatoe sauce, ate tomatoe salad every night and even pickled the green tomatoe (in addition to giving away garbage bags away to friends). I do have a great and easy corn recipe that we served with poached fish with peppers and tomoatoes on the grill to share.
Grilled Corn
4 ears of corn, cleaned and husks removed
about 3/4 cup of mayonnaise
Paprika
Salt and pepper to taste
Fresh grated Parmesean cheese
Brush mayo all over corn, then sprinkle liberally with Paprika,as well as salt, pepper and cheese. Wrap in alumuminum foil and place on hot grill till tender, about 20 minutes.
Poached Fish
Two blue fish filets (or other oily type fish)
1 beefsteak tomatoe – sliced thin
1 green pepper – sliced thin
1 onion – sliced thin
Fresh Italian parsley, basil and oregano
Salt and pepper to taste, garlic powder
Splash of white wine
1/2 stick of butter
Place fillets in aluminum foil (will need large enough piece to accomodate vegetables and to wrap into a tent), top with salt and pepper and garlic powder, then arrange vegetables on top of filets starting with onion, tomatoe then peppers. Add fresh herbs to taste, give a good splash of white wine over and add pats of butter to top. Seal up foil around package, leaving a little room to steam and seal edges. Place on hot grill and check for doneness after 10 minutes. Server over rice.
Hi
This recipe is basically straight from the garden…do not cook do not pass go etc.
My Cucumber salad with Blackberries Vinaigrette
Salad
3 lemon cucumbers (peel on)
1 red sweet onion
1/2 red bell pepper (remove seeds and ribs)
1/2 green bell pepper (remove seeds and ribs)
1 ripe tomato (optional)
1 cup blackberries (mine are wild right here on the property)
Vinaigrette
1/2 cup rice vinegar
1/3 cup canola oil
1/4 tsp salt (more like a pinch)
Mix together
Wash all ingredients well(especially scrub the cucumber, or if you prefer you can peel).
Thinly slice all ingredients except blackberries. Put all ingredients in a large bowl with vinaigrette and lightly toss. I like to garnish with edible flowers nasturtiums. They’re beautiful in this salad and tasty.
Hello! I recently made this recipe with one of my friends, using various things we had from the garden. It was delicious!!!!
1 big Mango
1 big Cucumber
1 big Red Pepper
1 small chile pepper
lots of cilantro
toasted almonds
toasted coconut
lime juice from 2 limes over it all
small red onion
Chop all of the ingredients up and mix together.
Hope you all can try this recipe and enjoy for a refreshing summer treat!
~hannah
Sweet and spicy cherry chipotle summer vegetables
Step one/can freeze for later use, making more if you like
Sauce
½ onion chopped med/fine
3 cloves of garlic pressed
1 jalapeño pepper
Chopped ginger/ 1 inch square
Dried chipotle pepper (to your taste)? 1 small dried
Splash of olive oil
Sauté till onion is translucent
Add pitted Bing cherries 2 cups
Cook down till thickened or add some agar agar to thicken
Step 2
Sauté Chicken or Tofu till browned to add if you like
Step 3
3-4 yellow and green summer squash (or more)
Sautéed with olive oil, garlic and fresh basil to taste
While still crunchy add all the 3 parts together
Incorporate
Serve over quinoa, brown rice or baked squash / pumpkin
(I like best over baked or barbequed pumpkin)
Top with fresh basil, chopped nuts and parmesan cheese for presentation
All ingredients except for ginger and chicken/tofu were from my garden or the local farmers market
Hi! this is very exciting. Alice Waters is a such an inspiration to me.
My partner and I have about 1 acre of fresh Certified Naturally Grown vegetables in our back field. One of my favorite dishes in the summer involves harvesting cabbage, leeks, carrots, tomatoes, cherry tomatoes, thyme, and basil. (its good if you add mushrooms, too). I whip up a crepe batter:
1 cup flour, 2 locally raised eggs, 1 cup milk
melt a little butter in double boiler fashion, let it cool, add it to the batter. season with salt, let it stand for about 1 hour.
meanwhile, I slice up the cabbage, carrots, leeks, and tomatoes in big chunks.
when the crepe batter is ready, i put some oil in a skillet and heat it up, drop about three teaspoons of batter and move the skillet around so the batter takes up more space and becomes thin. it takes about 3 minutes to cook one side, then i flip it for another 2 minutes until its golden.
on another burner heat some oil in a skillet and throw the cabbage, carrots, and leeks in with a dash of salt. saute that for about 5 minutes. then throw in the the fresh thyme leaves, more salt and tomatoes. stir, and saute for another few minutes.
i put this lovely mixture into the fresh crepes, sprinkle with fresh basil leaves, and a scoop of local yogurt.
this is a very active meal to make, stirring one skillet and flipping the other, but its so worth the effort. the reward is delicious.
Heard you all last night on Derrick and Romaine. Loved the stories. Have checked out your website and am looking forward to christmas shopping and tasting your new line of cheeses.
Great Ideas and best of luck to you both as you move through life.
Respectfully
Alice and Liz
Along with our gang
Emily, Peter, Alexander, Ryan, Sophie and our 5 cats Nora, Isabella, Annie, Pumpkin and Zataran
I came up with this when my garden was first producing when there was just a few ripe veggies.
Tortellini Garden Salad
1 bag frozen tortellini, cooked and rinsed
1 cucumber, chopped
1 green pepper, chopped
1 chocolate pepper, chopped
1 onion, chopped
1 sweet banana pepper, chopped
3-4 Roma tomatoes, chopped
Broccoli, chopped
Cauliflower, chopped
Black olives, sliced
Vidalia onion viniagrette, as much as desired.
Combine all and chill.
I grew everything in my garden except for the tortellini, olives and dressing.
This is very good with any vegetables and any kind of dressing. It is fun just to go to the garden and pick whatever.
It is a great side dish. I have added pepperoni for a main dish and served with French Baguette bread.
What a nice note! Thanks, Alice and Liz and the feline gang!
Growing up my mom had us eat many types of vegetables, but they were mostly canned or frozen. I ate and liked most of the veggies exept for Lima Beans, I hated the look and taste of those slimy, bland beans. Over the years, as a chef/caterer I’ve cooked and served just about every vegetable exept, you guessed it Lima Beans!
That changed last summer with a trip to the local farmers market, when I came across a bushel of the beautiful green pods of the Lima bean. That day I came home with the Lima’s, fresh corn and cherry tomatoes in all colors.
From those garden fresh ingredients I made up my own version of succatash and fell in love! Lima Beans who knew!
Last week after a trip to the farm, I showed my cooking class how to make this dish. It was love at first taste for them to! Enjoy.
Summer Succastash -serves 4
In a saute pan heat 1 tbsp. olive oil
add 1 small onion diced,cook till transparent, add 1 1/2 cups fresh Lima Beans, 1 clove garlic minced, 1 cup of halfed cherry tomatoes, 1 cup fresh corn, saute for few minutes, add 1 cup water or vegetable stock, 1 tbsp. fresh herbs ( I like thyme & sage), salt & pepper to taste.
Cover and simmer 10-15 minutes until beans are tender. Enjoy a rainbow full of antioxidants, vitamins and fiber.
Grilled Chard Packets
Serves 12 as an appetizer
12 large chard leaves, with holes
4 ounces Italian Fontina cheese
4 ounces fresh mozzarella cheese
4 small fresh,firm, ripe tomatoes
freshly ground pepper & salt to taste
olive oil
fresh lemon wedges
1.Bring a large pot of water to a simmer and blanch the chard leaves for 30 seconds. Lay on paper towels and pat dry. Set aside to cool. Trim the white center rib of the chard leaves so it doesn’t protrude.
2. Cut the cheeses into 12 thin slices. Cut tomatoes into 12 slices.
3.Lay the chard leaves, smooth side down on a flat surface. Place 1 slice of each cheese, 1 slice of tomato and salt and pepper on each leaf. Fold all sides of the leaf up over the filling to form a packet and place a toothpick through to secure.
4. Heat grill. Brush each side of packet with olive oil and place on hot grill, tomato side down. When chard is lightly marked, turn over and grill until hot, about 3-4 minutes. Serve with lemon wedges.
Growing up in an Italian household, pasta was always served on Sundays. But now, on a hot, summer day, simmering sauce for hours just doesn’t seem to be what’s called for. However, with a tiny garden in which the few ingredients needed for this recipe are harvested, the kitchen stays cool and the diners stay happy!
8 plum tomatoes, peeled and chopped
8 fresh basil leaves, chopped
handful of fresh parsley
handful of chives, chopped
1/2 cup olive oil (or “the good oil” as my grandmother would say!)
Put all the ingredients in a large bowl. Cover with plastic wrap and let it sit on the counter for an hour. Do not cook.
Toss over your favorite pasta and top with Locatelli cheese.
This is made from what I’ve grown in my small garden in Staten Island, NY – can’t get more local than that! mmmmm
My love of good food and my passion for growing it lead me to design my tiny kitchen garden. Everything is in containers and chard and tomatoes are the perfect plants for container gardening. An abundance of both this summer made this recipe a natural.
Grilled Chard Packets
Serves 12 as an appetizer
12 large chard leaves, with holes
4 ounces Italian Fontina cheese
4 ounces fresh mozzarella cheese
4 small fresh,firm, ripe tomatoes
freshly ground pepper & salt to taste
olive oil
fresh lemon wedges
1.Bring a large pot of water to a simmer and blanch the chard leaves for 30 seconds. Lay on paper towels and pat dry. Set aside to cool. Trim the white center rib of the chard leaves so it doesn’t protrude.
2. Cut the cheeses into 12 thin slices. Cut tomatoes into 12 slices.
3.Lay the chard leaves, smooth side down on a flat surface. Place 1 slice of each cheese, 1 slice of tomato and salt and pepper on each leaf. Fold all sides of the leaf up over the filling to form a packet and place a toothpick through to secure.
4. Heat grill. Brush each side of packet with olive oil and place on hot grill, tomato side down. When chard is lightly marked, turn over and grill until hot, about 3-4 minutes. Serve with lemon wedges.
My favorite summer dish is called “The Zuchini Thing”. Its wonderful, totally vegetarian, and just yummy. Not only is it pretty easy to make, its just delicious.
The Zuchini Thing
3 tbsp olive oil (whatever kind you use)
1 large onion, chopped
2-3 large zuchini (or one of the giant ones we grow)cut into bite sized chunks
2 cups chopped tomatoes
Pablano and Jalepeno peppers to taste, chopped and de-seeded.
Shredded cheese (real or soy, you decide)
Put the olive oil in a deep skillet, add the onion and allow to get transluscent, add the zuchini chunks and cook until beginning to get tender. Add the tomatoes and peppers, and cook until all is tender, if necessary add more tomatoes, blended.
Top with cheese and enjoy.
This is a great dinner, low calorie, low fat, very satisfying. It also re-heats pretty well, not beautiful as re-runs but just as tasty.
My 17 year old daughter has been cooking with me since she was 3, and we both love making up meals with fresh vegetables. We really pulled off a great meal last night, with little preparation and good, low fat nutrition. This recipe serves 3-4
Our ingredients:
16 oz package of frozen calamari, cleaned and ready to cook (not breaded!)
4-5 small tomatoes (our garden variety was about 2 inches in diameter) or 2 large tomatoes, seeded and chopped
Five small red and yellow sweet peppers, seeded and sliced in rings
1 medium onion, chopped
3 large cloves of garlic,minced
1/2 cup fresh basil leaves, chopped
2 T olive oil plus 1
1/2 c red or white wine (optional)
salt and fresh ground pepper
Small bowtie pasta or your choice (12 oz)
In large skillet, heat 2 T oil and saute onion until very soft but not brown. Add pepper rings and garlic; stir occasionally until pepper is soft and onion begins to turn dark yellow. Add calamari, additional olive oil, tomato and basil. Let the mixture simmer for about 20 minutes, adding wine and stirring frequently, until the calamari is white and easy to cut.
We love fresh ground pepper, so we added some in the beginning, and again toward the last five minutes of simmering.
Serve over pasta with some fresh Italian bread. Calamari is a very healthy meal, with about 17g of protein and 2g of fat per serving.
What a fun contest! Here’s one of my favorite recipes using summer’s last gems from the garden. It’s also incredibly healthy and great for your skin.
Organic Peach, Cucumber & Golden Tomato Gazpacho
Yield: Makes 8-10 appetizer servings active time: 20 minutes
total time: 45 minutes
Ingredients
• 2 cups pitted and chopped organic peaches
• 2 cups chopped ripe organic tomatoes
• 1 cup chopped organic English cucumber
• 1 medium shallot, chopped
• 4 tablespoons extra virgin olive oil
• 4 tablespoons white wine or champagne vinegar
• 1 handful organic basil, torn
• 1 ½ teaspoons sea salt
• ½ teaspoon black pepper
• ½ cup filtered water
Preparation
In a food processor, place all ingredients except the water and pulse until mixture is coarsely chopped. Add water and pulse a couple times again until the gazpacho is blended but still a little chunky. Place in a glass bowl and cover with plastic wrap. Let refrigerate for 20-25 minutes, or until well chilled. Serve immediately in small glasses or bowls. Garnish with diced peach and a cucumber, if desired.
Much continued success B1802!
This year it is taking forever for my red tomatoes to ripen, but I have lots of yellow and orange ones. One day I cooked some chopped yellow tomatoes with a small onion and a little salt, and passed the result through a food mill to make a sauce. I used it in a lamb stew as follows:
(ingredients from my garden are labelled with an asterisk)
1 lb stewing lamb, seasoned with salt and pepper
one medium sized onion, chopped
one Hungarian Hot Wax pepper, seeded and chopped finely*
one jalapeno pepper, seeded and chopped finely*
one large clove garlic*
two cups or more yellow tomato sauce (see above)*
8-19 small onions (1 inch diameter), peeled and halved*
small stick of cinnamon
olive oil, salt and pepper
Heat an ovenproof casserole on top of the stove and brown the lamb pieces well. Remove the lamb from the pot and lower the heat. Add the onion and peppers and cook until softened. Add the half onions and the garlic and cook a little longer. Add the lamb pieces back to the pot, then add enough tomato sauce to just cover everything. Put in the cinnamon stick, cover the pot and let cook gently in a 325 degree oven for 1.5 hours. This would be good on rice, but we had it with some oven roasted new potatoes*. It tasted almost citrusy despite having only tomatoes in it.
Roasted Green Beans & Tomatoes
Red Pear Tomatoes
Green Beans
Basil
Extra Virgin Olive Oil
Sea Salt & Freshly Ground Pepper
I pick enough green beans and red pear tomatoes to cover a cookie sheet in a single layer. I use about half green beans, half tomatoes.
Next I drizzle my veggies with extra virgin olive oil, fresh ground pepper, and sea salt. Lightly roll everything around on the cookie sheet so it’s covered in olive oil.
Next place cookie sheet in a pre-heated 425 degree oven and roast for 10-15 minutes. The tomatoes will look blistered and wilted. Remove veggies from cookie sheet and toss with fresh chopped basil.
I grow all of the ingedients for this recipe in my garden, hans the olive oil, salt & pepper. It’s simple and delicious.
My garden is bursting with tomatoes, and the peaches this year are the best I can remember. So I made a peach and tomato salsa with black beans. It’s practically a meal in itself.
Peach and Black Bean Salsa
1 tin black beans, rinsed and drained
2 ripe peaches, peeled, chopped and drained
2 medium tomatoes, peeled and chopped
1 jalapeno pepper, minced
1 clove garlic, grated
1 tbsp fresh ginger, grated
1/3 to 1/2 cup cilantro, minced (you can use mint, parsley and/ or basil if you hate cilantro)
2 tbsp fresh lime juice
1 tsp cumin
salt to taste
fresh ground black pepper
Rinse and drain the black beans. Set aside in a medium-sized bowl.
Peel and chop the peaches and the tomatoes. Put the pieces in a strainer set over a bowl to drain for 5 to 10 minutes. You can keep the juice and use it for smoothies or gazpacho.
Meanwhile, prep the remaining ingredients. Mince the jalapeno.
Grate the garlic and ginger using a microplane. Mince the cilantro or herbs of choice. Squeeze the lime.
Toss the beans, peaches, tomatoes, jalapeno, garlic, ginger, lime juice and cumin together.
Season with salt and freshly ground black pepper to taste.
Cover and refrigerate for at least an hour. The salsa will keep for a few days.
Serve at room temperature to release the peaches’ flavour.
With a HUGE abundance of basil and tomatoes in my garden this summer I had to make some alterations to the traditional caprese salad to keep dinner interesting. I grew several varieties of basil and tomatoes and a couple of different eggplants. Traditional sweet basil worked very well in this dish as did the “Hawaiian pineapple” variety of tomato. The “Neon pink” eggplant was by far my favorite in any dish. I’ve made this dish with chicken, scallops and eggplant, and all turn out great, with lots of nice basil flavor but really not overpowering. I imagine most proteins would work nicely here.
Lots of fresh basil leaves
3-4 Hawaiian pineapple tomatoes
3-4 large balls of fresh mozzarella
4-6 large scallops or several small pieces
of boneless skinless chicken breast
or 1-2 large neon pink eggplants cut
into ½ inch slices
olive oil
aged balsamic vinegar
salt
pepper
Place the scallops/chicken/eggplant in a bowl. Put enough basil leaves through a wheatgrass juicer to create enough juice to cover the scallops/chicken/eggplant. Add a couple tablespoons of olive oil and some salt to the bail juice. Reserve a couple of tablespoons and pour the rest over the scallops/chicken/eggplant to cover. Put in the refrigerator to marinate up to 5 hours; at least one hour. Heat the grill and put a little oil on the grill. Put the scallops/chicken/eggplant on and cook to your likeness. Remove from grill and set aside. Cut the tomatoes in thick slices. Cut the fresh mozzarella into equally thick slices. Layer the tomatoes and mozzarella until about 4-6 layers high. In between each layer drizzle some olive oil put a little salt and pepper and a basil leaf. If you are using the eggplant, add the eggplant to the layering in between each slice of tomato and cheese. If you are using the scallops or chicken, put the scallop/chicken on top of the tower. Garnish with a chiffonade of basil and drizzle with a little sweet aged balsamic vinegar and the reserved marinade
Much Too Much Zucchini Pie!
Pie crust:
1/3 c. of extra virgin olive or canola oil or for extra rich pie 1/2 c. butter
2 c. of all purpose flour
pinch of sea salt
1 – 1/4 c. of ice water
Pie:
1/4 c. butter
1 c. thinly sliced celery
1 c. thinly sliced yellow crooked
neck summer squash
1 c. thinly sliced zucchini
1 c. chopped red sweet
pepper (Bell)
1/4 c. green onion w/tops
1 clove of garlic
1 tsp. of marjorum
1 tsp. of oragano
1 tbl. of finely chopped parsely
salt & pepper to taste
3 eggs whipped
2 c. shredded mozerella cheese
2 tbl. prepared yellow mustard
In large cast iron skillet on med-high heat, melt butter, add garlic, onions, peppers, herbs and saute till glazed, add squash and zucchini, heat through. Turn heat off, iix eggs and cheese together, add and mix making sure all ingredients are mixed.
Spread prepared mustard over pie crust and spoon zucchini mixture in. Bake at 350 degrees for 25 to 30 minutes (till knife comes out clean), sprinkle additional mozerella cheese and parsely on top, serve immediately.
My husband hates eggplant and tomatoes, so it’s nothing short of a miracle that he likes this recipe. Somehow, cooked together, his most hated vegetables transform into something even he finds utterly delicious. The basil and tomatoes are from our garden. The eggplant is from our CSA.
Eggplant Bruschetta
1 medium eggplant
2 lb. fresh tomatoes, peeled, seeded, and finely chopped
4 garlic cloves, minced
Handful of fresh basil leaves, coarsely chopped
Salt
Pinch of crushed red pepper
Olive oil
Crusty bread
1 goat cheese log
Slice the eggplant into 1/4″ thick rounds, then slice again to form thin matchsticks. Toss the eggplant with a generous amount of salt and leave in a colander set over the sink to drain for approximately 40 minutes. Then, squeeze the drained eggplant with your hands to remove some of the excess liquid.
Heat approximately 5 tablespoons of olive oil in a large frying pan. Add the eggplant, garlic, and crushed red pepper and cook over medium heat, stirring occasionally until the eggplant is tender.
Add a little more than half the basil and half the tomatoes to the eggplant and cook, stirring occasionally, until most of the tomato juice has been cooked off. Add the remaining tomatoes and cook until the tomato juices have been cooked off and the eggplant-tomato mixture becomes thick.
Meanwhile, thickly slice the bread and brush each slice lightly with olive oil. Toast in a toaster oven or broiler until golden brown.
To serve, spread a thick layer of goat cheese on each toasted slice of bread. Top with a generous helping of the eggplant-tomato mixture and some of the remaining basil.
I’m a horticulture student planting on going into organic herb and vegetable production. Our class has a culinary garden and I find it very peaceful to eat lunch in the garden;
I take a cup of chickpeas (or beans of your choice) and mix them with one tbsp of olive oil and one tbsp of balsalmic vinager. I add a dash of whatever herbs are on hand (I find thyme to be most delicious in this).
Then I mix all of this with greens and edible flowers directly in the garden.
Here is my favorite Herb Soup recipe – it allows you to use a wide variety of herbs from your garden. My garden contains all of the herbs and vegetables used in this recipe, but many can be purchased fresh from the market.
This recipe seems difficult, but if all the ingredients are organized before starting, it is quite simple. The result is a wonderful soup!
GREEN HERB SOUP
Ingredients:
1) Soup base
1 1/2 cups of onion flavoring (combination of chopped shallots, scallions, onions and/or leeks – whatever is handy from the garden)
3 tbsp butter
1 packed cup parsley (including tender stems), handful of chervil, branch of tarragon leaves, chives
1 tbsp flour
3 cups hot water
1/3 cup plain raw white rice
1 tsp salt
2) Finishing the soup
2 to 3 cups milk
More salt and tarragon if needed
White pepper to taste
1 packed cup minced fresh greens (same combination as in the soup base)
1 tbsp butter
1/2 cup heavy cream
2 egg yolks
1 to 4 tbsp soft butter
Instructions:
1) The soup base
Cook the onion flavoring slowly in the butter for 8 to 10 minutes, until tender but not browned. Chop the herbs roughly, stir into the onion flavoring and cook 1 to 2 minutes or until wilted. Add the flour and cook 1 minute, stirring. Remove from the heat. Beat in the hot water, and bring to the boil. Sprinkle in the rice and the salt. Simmer 25 minutes, then puree.
2) Finishing the soup
Bring the soup base to the simmer – thin out to desired consistency with milk. Season carefully. In a separate saucepan, stir the minced greens and butter over moderate heat for several minutes until the herbs are wilted. Remove from the heat and let cool a moment, then stir in the cream. Blend in the egg yolks with a wire whip, and gradually dribble in 2 cups of the hot soup base. Pour back into the saucepan. Just before serving, stir over moderate heat until the soup comes almost to the simmer, correct seasoning again, remove from heat and stir in the butter.
*Note*
This soup may also be served cold by omitting the final butter enrichment, and slightly over-salting. Stir several times as the soup cools, then cover and chill. Blend in more cream if you wish, just before serving, or top each serving with a spoonful of sour cream.
I like to finish the warm soup with croutons made from stale bread crusts, and seasoned simply with a touch of olive oil and butter.
Enjoy!
When I have an over abundance of zucchini in my garden, I look for several ways of preparing healthy dishes. This recipe is low carb for and very yummy. I used zucchini and the onions out of my garden.
Zucchini Lasagne
2 medium zucchini
2 cups fresh mushrooms
1 pkg sliced Mozzarella cheese
1 to 2 lbs ground beef, lean
1 onion, chopped
1 small can tomato sauce
Salt & pepper to taste (can omit salt)
Wash zucchini and slice 1/4 inch thick. Brown ground beef until done. Drain fat. In a 2 qt casserole dish, layer zucchini, then the mushrooms, onions, and ground beef. Salt and pepper. Pour tomato sauce over all, and top with rest of zucchini. Sprinkle mozzarella cheese over top. Bake covered for 50-60 min. Can remove foil for the last 10-15 min, to brown, if desired.
I serve this with a salad made with tomatoes, lettuce, cucumbers, peppers, and onions out of my garden, and Italian bread.
Grilled Salsa
2 ears of corn in husks
5 cloves of garlic- removed from skins
1 large onion- think sliced 1/4” to 1/2”- we used yellow
6 large tomatoes -thick sliced 1/4” to 1/2”- we used big boy
2 whole jalapenos- or more if you like it hot
1 tbsp fresh cilantro- diced
Olive oil
Soak corn in water for 15 minutes
Wrap garlic in aluminum foil with a little olive oil.
Onion can be secured with toothpicks
Over medium/ high heat (gas or charcoal grill)
Grill corn, in husk for 20 minutes- turning every 5 minutes
Place garlic packet on grill for 15 minutes
Grill onion slices for approx. 4 minutes per side
Grill tomato slices for approx. 2 minutes per side- a little olive oil help prevent tomatoes from sticking
Grill whole jalapenos until skin turns black, blisters and starts to peel off- approx. 2 minutes- turn frequently so all sided darken and blister.
Let all grilled items cool so they are easier to handle.
Remove corn from husk and slice kernels off of cob
Remove garlic from aluminum
Mince garlic
Remove toothpicks from onion
Dice onion
Skin from tomatoes can be peeled off
Rough dice tomatoes
Remove skin from jalapeños, slice open, and remove seeds
Finely dice jalapeños
Combine all grilled items and cilantro in a non-reactive glass or plastic bowl. Let sit overnight so the flavors have a chance to blend. This is great served over grilled chicken, fish or even steak. Great on hamburgers and also as a dip with chips.
All of the ingredients were grown in my garden, with the exception of the olive oil.
Summer spinach herb pesto
2 garlic cloves, minced
1 cup fresh basil leaves
1 cup fresh flat-leaf parsley leaves
1 cup fresh spinach leaves
1/2 cup chopped fresh oregano
1/2 cup toasted pine nuts
1/2 cup grated Parmesan cheese
juice and zest from 1/2 lemon
3/4 cup good olive oil
salt and pepper
Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, lemon juice and zest in a blender or food processor to rough chop. Drizzle in the olive oil until the pesto reaches a thick liquid consistency. Add salt and pepper to taste. Delicious over pasta, fresh tomatoes, grilled chicken or vegetables, or as a sandwich spread.
I always have an abundance of fresh herbs in my garden throughout the summer, and have found this is a great way to use them!
This recipe for me sings harvest time. Right now I have onions, garlic, peppers, tomatoes and cucumbers coming up. The fresh herbs I have going year round on my window sill. Veggies from the garden have a much more intense flavor than those that have to make a long commute. Just head out and pick what you need. Tomatoes and cucumbers generally don’t freeze well, but I found this recipe freezes beautifully! What a nice bonus…have some now and have some in a month. Yum!
Gazpacho
4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/8 teaspoon dried cayenne
1 teaspoon dried basil (or 1 TBS fresh)
1/4 cup chopped fresh cilantro
1 teaspoon white sugar
Salt pepper
Mix together and chill
It’s as easy as it comes. My best friend who “doesn’t cook” just made a batch so she has lunches for the week.
Enjoy!
Hi! I just discovered your website and I know I will be a frequent visitor. I am sending along my grandkids favorite “juice”
nana’s magic juice
3 cold washed carrots
2 cold pared & quartered apples (I use gala)
1 T (3-4 leaves) fresh mint
Juice them all together for a great good-for you treat that kids love. I’ll send an additional post with recipes for the grating that are left in the juicer- waste not/ want not!
Regards,
Wendy Soby
Here is the recipe to use all of the leftover gratings from your juicer. I am highlighting carrot and apple but this recipe can utilize any fruit or vegetable gratings.
#1 Add carrot gratings to applesauce to enhance babyfood
carrot/apple muffins
1 1/2 c. all purpose flour
2 tsp. baking powder
2 eggs
1/2 c. milk
3 T. melted butter
1/2 tsp. salt
1/2 c sugar (optional or add molasses or honey)
gratings from 3 carrots and 3 apples
Sift dry ingredients.
Beat eggs- add melted butter, milk and sugar. Gradually add in dry ingredients. Mix until combined. Do not overmix or muffins will be heavy. Fold in gratings until blended.
Enjoy!
Roasted Sweet Corn & Poblano Summer Chowder (makes approx. 4-5 quarts)
Ingredients
2 leeks, white parts only
1 med onion, med dice
6-8 yukon gold or russet potatoes, cubed and also peeled if not organic
12 ears fresh sweet corn
4 large poblano peppers
4 jalapeno peppers (may be omitted or reduced if spiciness is not desired)
2 quarts homemade chicken stock (vegetable stock can be substituted)
water, as needed
2oz butter (organic preferred)
1-2 sprigs fresh rosemary, finely diced
4 sprigs fresh sage, finely diced
8 oz heavy cream (organic preferred)
Salt & pepper to taste
Using a grill pan on the stovetop or a grill, roast the ears of corn on all sides until grill marks are evident, but kernels still firm. Once cool, cut the kernels from the ears. Char the poblanos over a gas flame either on stovetop or grill, until skin is completely blackened. Place charred poblanos in a bowl and cover with foil or plastic wrap until the steam loosens the skin and it slides off easily. Remove skins, stem and seeds and chop flesh to med dice. Carefully remove seeds from the jalapenos (gloves recommended!), chop roughly and puree until nearly liquid in a small blender.
Soften the onion and leeks in the butter in a large stockpot until translucent. Add the potatoes and add enough chicken stock so they are just covered. *Note – if the homemade chicken stock is very gelatinous (as mine is, because I make it from primarily chicken feet) some water may be added to help thin it out.* Bring to a simmer, add the corn, poblanos and jalapeno puree, and top off with more stock or water if necessary to cover. Simmer until the potatoes are soft, skimming any film or impurities from the top as necessary. Once potatoes are fork tender, add sage & rosemary, remove from heat and puree with an immersion blender or in a food processor until chunky consistency, taking care not to burn yourself with the hot liquid. Return to the stovetop, add heavy cream, season with salt and pepper and reheat to serve immediately, or cool before storing in the refrigerator.
Nearly all the ingredients used are either from my local farmers market (corn, onion & potatoes), a local small farmer (chicken feet for the stock) or my own garden (leeks, poblanos, jalapenos, sage & rosemary) and great care is used to buy from those who use organic methods of farming, as I do. All measurements are approximate, as I don’t generally use recipes, and can be adjusted to personal taste.
I’m thinking of printing out all of these wonderful recipes as a kind of “Beekmanite’s Cookbook” !
Great idea!
I have followed Alice Waters and been impressed by what she stands for for many years (from simple cooking to love of local ingredients to inviting kids to eat better – my kids both read CHEW ON THIS!) so I cannot resist sharing this….
BLT Salad on Warm Garlic-Naan Plates, serves 4
12 slices of smoked bacon, preferably Applewood (about ½ pound)
4 perfectly ripe, medium sized “Early Girl” (or “New Girl”) Tomatoes**
1 small head Boston Bibb-type lettuce, homegrown or hydroponic
4 large Tandoori Naan (preferably Fabulous Flats)
2 Tbsp butter
2 teaspoon finely minced garlic
1 cup low-fat plain yoghurt
1/3 cup lightly packed cilantro
½ cup sweet Vidalia onion, finely minced
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon each, salt and pepper
**Early in the summer, this is what we use. In late summer, we have been known to use one glorious “Brandywine” whopping tomato to make this dish for four people…
Directions:
In large non-stick skillet, cook bacon over medium heat until crisp. Set aside, drained on paper towels. Slice tomatoes into perfect rounds, and tear lettuce into bite-sized pieces.
In a mini food processor, blend yoghurt with fresh cilantro until mixture turns pale green and cilantro is finely incorporated. Scoop into a medium bowl and whisk in onion, cumin, cayenne, salt and pepper (taste and adjust seasonings to taste).
When ready to serve, lightly wipe out non-stick skillet ( a little hint of bacon is a good thing), and add butter. Heat until it foams, then add minced garlic and stir fry for a minute. Heat four naan in garlic butter until golden and pliable.
To serve, place a warmed naan on each plate. Top with lettuce, tomatoes, and bacon strips (either in long pieces or broken into bites). Drizzle with raita, enjoy without the mayo-guilt, and trot back out to the garden to keep working, with very few dishes to worry about.
Who doesn’t think of the classic BLT when tomatoes are ripe? Here, my East Coast upbringing and East Indian husband’s influence meet, creating a healthy twist on an old favorite. With all the flavors going on in the garlic naan and raita, no one misses the fat of the mayo. And in summer, no one has time to do dishes, so the one-pan easy clean up appeals to those of us who’d rather be gardening…and why not eat your plate if you can!
I think it’s great that Alice Waters is judging this contest!
We do, too! She is one of our inspirations.
Summer Garden Burger
Gardens down South often produce an abundance of produce during the summer months. While much is canned and put away for winter it is a treat to use as much as possible while fresh straight from the garden.
4 zucchini
3 red bell peppers
1 large onion
2 tablespoons olive oil
3 teaspoons salt, divided
2 pounds freshly ground chuck
1/4 cup water
1 teaspoon ground black pepper
Vegetable oil, for brushing grill rack
6 good-quality hamburger buns, split
8-10 fresh basil leaves
Slices of fresh ripe tomato
Soft goat cheese
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Slice zucchini length-wise into ¼ inch slices, slice bell peppers in half and slice onion into ½ rings. Toss cut vegetables with olive oil and 1 teaspoon salt. Grill 6-8 minutes on each side until tender. Remove from heat, peal and slice bell peppers into strips and set aside until burgers are finished and ready for assembly.
Make patties by placing the ground beef and water with 2 teaspoons salt and black pepper in a large bowl. Mix together avoiding over compaction of the mixture. Shape into 6 patties sized to fit buns. Brush the hot grill rack with vegetable oil. Cook patties, keeping covered and turning once until done to personal preference, (for medium cook 5 to 7 minutes on each side). Warm buns by placing, cut side down, on the outer edges of the grill rack during the last few minutes of grilling.
To assemble burgers, place a grilled patty on the bottom bun slice and top with slices of zucchini, bell pepper and onion. Top with chopped basil and slices of tomato. Season slices with salt and pepper, if desired. Spread goat cheese on sliced side of top bun. Add the top bun and serve.
Makes 6 burgers
Hello there! Hope all are well who are reading this, and that I can entice you to try my simple recipe! I make this when I have an abundance of root veggies, and I’m always creative with the ingredients, depending on what I have. I used to make this often growing up, when we had a large family garden that produced delicious results! I haven’t been able to have a large vegetable garden for a few years, but can’t wait to finally start one again next Spring! Anyway, please enjoy my recipe!
Delicious Roasted Root Vegetables
serves 4-6
prep time: less than 10 minutes
baking time: 45-55 minutes
2 sweet potatoes, peeled
2 red potatoes
1 large onion, peeled
3 carrots
1 beet, cleaned and trimmed
1/4 cup olive oil
3- 3 inch long sprigs of thyme
1 1/2 teaspoons fine sea salt
1/2 teaspoon freshly cracked peppercorn blend
Preheat oven to 350 degrees Fahrenheit. Clean and peel the root vegetables; then chop into about 1/2 inch pieces. Place into a 13×9 baking dish (preferably glass). Drizzle with olive oil. Remove the leaves from the stems of the thyme and sprinkle over the root veggies. Sprinkle with the sea salt and pepper. Lightly toss to coat. Place into the 350 degree oven and bake for 40-55 minutes, stirring every 15 minutes. The beet turns it a delightful red color, but if the bright beautiful color isn’t appealing to you, you can replace with turnip, or parsnip, or whatever other root veggies you might have! I love the sweetness of the root vegetables and the beautiful presentation! Enjoy!
My husband and I began cooking together 14 years ago this month. At our first meal, he was wowed by my corn pancakes, and I was floored by a syrup he made from cornelian cherries. If I could wear a wedding ring featuring one of the oval garnet fruits that are the base of this magical sweet and jaw clenchingly tart sauce, I would. Instead, our taste buds are quite married and the memory of our first meal is as distinct, at least to me, as our first kiss.
Corn Pancakes
corn scraped from 2 cooked ears
1 medium yellow onion, chopped
1/4 cup whole wheat flour
3/4 cup cornmeal
1 tsp sugar
1 tsp baking powder
1 egg
3/4 cup yogurt
2 TBSP melted butter
Saute the onion in a little olive oil until soft and mix with the corn in a large bowl. Mix dry ingredients in a small bowl. Add egg, yogurt and melted butter to corn and onion. Mix well and add dry ingredients. Cook on a buttered or oiled medium hot griddle, flipping once.
Cornelian Cherry Syrup
Harvest cornelian cherries (cornus mas) and pick off the stems. Cover with a little water, bring to a boil, and simmer for half an hour. Put the cooked fruit into a clean pillowcase and squeeze the juice; mix with remaining cooking juices and measure. Add an equal measure of sugar, and cook until sugar dissolves. Jar this like jam.
I can’t wait to try these recipes! They’re all so creative and they harken back to the 70’s for me-Rodale, Gaylor Hauser and growing sprouts in the kitchen! Homemade is the best!
I don’t know if this counts, since it was technically based off another recipe. However, I’ve changed it quite a bit to suit my personal tastes (I’ve been told in the past that you need to change three ingredients to make it your own, and I’ve changed more than that). Here’s my recipe, and I’ll post the original below, for comparison:
1 tablespoons olive oil (whatever oil you have on hand works)
1/2 pound steak, cut into small cubes (preferably grass fed)
1 pound zucchini
1/2 pound asparagus, trimmed
1 red bell pepper, diced
1 green bell pepper, diced
1 cup snow peas
1.5 inch piece ginger, minced
1 14.5 ounce can light, unsweetened coconut milk (exact number of ounces really doesn’t matter, and regular coconut milk would be fine–I just used what was available at my grocery store)
1/4 cup lime juice
1 1/2 tablespoons soy sauce
1/2 teaspoon Thai red curry paste
handful sliced fresh basil
1 cup brown rice
Cook rice according to package instructions. You can also use white rice or buckwheat, if you prefer. Heat oil in large nonstick skillet over medium-high heat. Add steak and cook until slightly browned. Add all vegetables except snow peas and sauté until they begin to soften. Add ginger and stir vigourously. Add coconut milk, lime juice, soy sauce, and curry paste. Stir thoroughly to mix ingredients. Simmer about 15 minutes. Stir in basil and snow peas. Serve skillet ingredients over rice (or other grain).
Here’s the link to the original recipe: http://www.epicurious.com/recipes/food/views/Thai-Tofu-with-Zucchini-Red-Bell-Pepper-and-Lime-231440
Honestly, this can really be changed to fit any dietary preference (can easily be made vegetarian/vegan) or season (except winter, perhaps) by eliminating meat and using different vegetables/grains. I have so many veg friends, and friends and family members with food allergies, that I love any recipe that is easily adaptable.
African Fried Green Tomatoes
4 medium green tomatoes, sliced thinly
2 tbsp berbere spice blend or chili powder spice blend
1/2 c cornstarch
4 large egg whites beaten
canola oil for frying
Garnish with lime wedges or lime juice, salt and cilantro leaves.
Heat 1 inch of oil in a deep skillet to 350 degrees. In a shallow dish combine cornstarch with spice blend. In second shallow dish whisk together egg whites. Dredge tomato slices in cornstach then egg whites. Fry in batches for 4 minutes turning halfway through cooking until golden brown, drain on paper towel lined plate. Serve garnished with lime juice, salt and cilantro leaves.
Serves 2-4 as an appetizer.
Northwesterner’s Rock Salada (4 gallons)
6 lb of combination green apples -tomatoes peeled, seeded (thinly sliced)
1 gal. malt vinegar
6 lbs raw sugar – not brown
2 lbs seedless raisins (Interlaken)
3 lbs purple plums (seeded, sliced thin)
1 lb dried currants
1/4 lb garlic – peeled
3/4 lb fresh ginger skinned, sliced
1 qt. dried pineapple
1 qt. fresh peaches peeled, sliced thin
1 tbl. sea salt
3 sticks of cinnamon, broken up
2 tsp. ground cloves
2 tsp. grated nutmeg
1 tsp. caynne pepper
6 lg. green & red peppers, peeled – seeded, sliced thin.
Blanch green tomatoes, peaches and bell peppers in hot for 2 min., peel off skin, remove seeds, slice thin. Sprinkle tbl. of sea salt over tomatoes and bell peppers let stand over night, drain off liquid – reserve. In deep stainless steel soup pot, skin ginger and slice, pour in reserved tomatoe and pepper liquid with just enough water to just cover ginger – bring to hard boil for 1 minute then to simmer and cook an hour. Combine sugar, vinegar and spices with ginger, cook at a simmer for another 1/2 hour. Add all other ingredients except apples, tomatoes and simmer another 2 hours, then add apples and tomatoes simmering for another hour (stirring constantly). Spoon carefully into hot prepared canning pint jars while hot and seal. Label date and allow to mature till around Thanksgiving/Christmas, give as gifts and use during holidays…ot other if any left.
Sweet Potatoes Baked in Oranges:
6-8 med. to large navel oranges
6-8 small sweet potatoes
2 tbl. butter
2 tbl. orange concentrate
1 tbl. grated orange peel
1/4 tsp. cardamon
1/4 tsp. cinnamon
1 tsp. vanilla extract
1/4 c. of real maple syrup
salt & pepper to taste
Cut tops off oranges, scoop out pulp, chop pulp. Boil sweet potatoes till tender, peel, and roughly mash. Add orange pulp, seasonings, orange peel, mix and stuff back into oranges. In glass casserole pan, arrange oranges, melt butter and mix in orange concentrate, salt & pepper to taste. Drizzel over oranges and bake 45 minutes at 375 degree or until top’s begin to brown…
Excellent with Northwestern Rock
Salada.
Enjoy!