Whether you’re cooking for family, hosting friends or looking for something simple to whip up while enjoying a quiet evening at home, here’s a full score of meals that will have people asking for seconds.
1. Roasted Root Vegetable Medley
Elevate simple root vegetables into a show-stopping dish. Chop carrots, beets and parsnips into even pieces and toss them with olive oil, rosemary, salt and pepper. Spread the colorful assortment evenly on a baking sheet so it roasts evenly. Avoid overcrowding — otherwise, you risk serving steamed instead of roasted veggies.
Set the oven to at least 400 degrees Fahrenheit and roast for 15-20 minutes until caramelized. Drizzle with honey or balsamic glaze.
Tip: If you’re making this dish in late fall or winter, consider harvesting root vegetables before the ground freezes for maximum flavor. If temperatures drop below 25 degrees Fahrenheit, frost damage could make them inedible.
2. Spinach and Mushroom Quiche
Combine fresh spinach, mushrooms and a blend of cheeses in a buttery crust. Bake until the filling is set and the crust is golden. Spinach is a nutritional powerhouse packed with potassium, iron and vitamin K, while mushrooms add umami depth and are a great source of vitamin D.
3. Zucchini Noodles With Pesto
Oversized zucchini is perfect for turning into noodles. Use a spiralizer to create thin strips. Toss them with a pesto made from your homegrown basil, garlic, olive oil and Parmesan cheese. Whether served warm or cold, this low-carb alternative to pasta is satisfying without being heavy.
4. Kale and Butternut Squash Lasagna
Layer thin slices of butternut squash with ribbons of kale, ricotta cheese and béchamel sauce for a veggie lasagna that rivals traditional meat-based versions.
To turn this savory recipe into a make-ahead dish, assemble the ingredients, bake and store in the fridge. Just throw it in the oven for a few minutes when you’re ready to serve.
Tip: Cure your squash for at least 10 days after harvest before cooking to enhance the taste and extend storage time. The greenest thumbs recommend curing them in a room with a relative humidity of 50%-70% and temperatures between 50-60 degrees Fahrenheit.
5. Creamy Butternut Squash Soup
Warmth meets comfort in this cozy starter. To make this crowd-pleaser, sauté onions and garlic, add cubed butternut squash and vegetable stock, then simmer until tender. Blend until smooth, finish with cream and garnish with toasted seeds.
6. Sweet Potato Casserole
Mash roasted sweet potatoes and top with a pecan crumble or marshmallows and a hint of cinnamon, then bake until golden brown. You can make this dish any time of the year because sweet potatoes remain viable for months so long as they are stored in a cool, dark place — never in the refrigerator.
7. Parsnip and Apple Mash
This sweet and savory mash brings a unique twist to traditional side dishes by combining the earthiness of parsnips with the natural sweetness of apples. Boil the parsnips and apples together, then mash with butter, cream and a hint of nutmeg for a comforting dish.
Unlike most vegetables, parsnips are sweetest after the first frost, so wait until then to harvest for the best flavor. This is a great recipe to save for colder months.
8. Baked Ratatouille
Thinly slice eggplant, zucchini, tomatoes and bell peppers, then assemble in a baking dish. Drizzle a bit of olive oil and bake until tender. Ratatouille is as visually stunning as it is delicious. For an extra burst of flavor, sprinkle fresh thyme or oregano over the top before serving.
9. Potato-Leek Gratin
This dish is made by layering thinly sliced potatoes and leeks with cream, shredded cheese and a sprinkle of garden-fresh thyme. It is baked until bubbly and golden brown.
This is a wholesome combination. Potatoes are an excellent source of vitamin C — a forerunner in the fight against free radicals in the body. On the other hand, leeks contain sulfur compounds that add a mild, onion-like flavor and are rich in antioxidants
10. Herb-Crusted Veggie Bake
This hearty dish is ideal as a main course or an excellent side dish. Mix mashed sweet potatoes, chickpeas and breadcrumbs with freshly picked parsley and sage. Shape the mixture into a loaf, bake and serve with gravy.
For a healthier twist, use whole-grain breadcrumbs. Whole-grain bread is rich in prebiotic fiber, providing 17% of the recommended daily value in just one slice to maintain optimum energy levels. It’s also low in fat — perfect for vegan, vegetarian and meat-free protein-rich diets.
11. Stuff Those Bell Peppers
Hollow out bell peppers, fill them with your choice of veggie mix and top with shredded cheese. Bake until the peppers are tender and the filling is golden. For an extra twist, top with fresh herbs like parsley or cilantro before serving.
12. The OG Veggie Stir-Fry
In a hot pan, toss snap peas, carrots, broccoli and onions with soy sauce, ginger and a splash of sesame oil. Serve over rice or noodles or as a side to a meat dish. For a protein-rich vegan version, use tofu or tempeh.
Stir-fries are a fantastic way to preserve the nutrients in your vegetables because the cooking process is quick. This also helps maintain their crunch and vibrant colors.
13. Homemade Pickled Veggies
Pickled vegetables are a tangy, crunchy treat that keeps for weeks. Use fresh cucumbers, carrots, radishes and even green beans to create a colorful medley.
Start by slicing the vegetables into uniform pieces. Then, pack them tightly into sterilized jars, but don’t put the lid back just yet. In a pot over the stove, prepare brine from vinegar, water, salt, sugar and your favorite pickling spices, such as dill, garlic and peppercorns. Pour the hot brine over the vegetables, seal the jars and store in the refrigerator.
14. Vegetable Stock
Turn kitchen scraps into vegetable stock and use it as a base for soups and gravies. What better way to use garden scraps that would have otherwise ended up in a landfill?
What’s more, with vegetable stock, there’s no right or wrong combination. Gather and clean whatever vegetable peels, stems or leaves you have, and simmer them in water infused with herbs and spices of your choice. Strain and store the stock in the fridge for three to four days or freeze for up to three months.
Tip: Do you know that if only 7.8 million Americans composted, it would be equivalent to removing greenhouse gas emissions produced by 7.8 million cars on the road? Consider composting leftover scraps you can’t use in the stock to enrich your soil for future gardening.
15. Garden Veggie Frittata
Remember the bounty you harvested a fortnight ago that’s now lounging wilted in the fridge? Instead of tossing it just because there are fresher options in the garden, here’s another sustainable recipe that helps reduce food waste.
Whisk eggs with milk and mix in sautéed tomatoes, zucchini, spinach or any other garden produce. Bake until the mixture is set and golden on top. A vegetable frittata is a sumptuous, healthy breakfast, brunch or light dinner fix.
16. Classic Cabbage Rolls
Use large cabbage leaves to wrap a filling of rice, onions, and ground meat or lentils. Simmer the rolls in a rich tomato sauce until tender. Cabbage is a cold-weather crop that can be harvested well into late fall and stored for up to four months, making it a hearty choice for year-round cooking.
17. Tomato and Herb Tart
Give those handpicked tomatoes a chance to shine with a flaky, homemade crust topped with fresh tomatoes, thyme, basil and oregano. This visually stunning dish combines bright, fresh flavors with buttery richness. This treat will have taste buds singing harmoniously with a melody of flavor.
18. Beet and Goat Cheese Tartlets
Pair the earthy sweetness of garden beets with creamy goat cheese in this easy yet elegant dish. Layer sliced beets, goat cheese and caramelized onions on pastry crusts, then bake until golden. These tartlets are as colorful as they are flavorful.
19. Spiced Pumpkin Pie
Here’s one classic dessert that never goes out of style — one of the easiest to make, too. Simply puree a pumpkin to make a silky pie filling. Infuse with cinnamon, nutmeg and ginger for that extra punch. Pair it with a flaky crust and bake. This is a tasty way to use pumpkins outside of Halloween.
20. Roasted Garlic and Herb Spread
Here’s an out-of-the-box idea — make your own organic spread. Begin by roasting whole heads of garlic until soft. Throw them in the blender with a dash of olive oil and fresh herbs like parsley or thyme to create a savory spread. Garlic adds bold flavor and is known for its potential heart-health benefits, including regulating blood pressure and cholesterol levels.
Celebrate Your Homegrown Delights
As you prepare these dishes, take pride in knowing that each bite carries the fruits of your labor, the lessons of patience and the joy of creation. Let your garden be the heart of your meals.
These meals are not only healthy and delicious but easy to adapt to what’s in season or what’s growing in your garden. For specific recipes, visit the Food Gardening Network cookbooks and recipe collections or let us know what you’d love to see in our next recipe series.
Fresh Tip: Stick with meals like these, and you’ll be amazed at how quickly you’ll feel the benefits of fresh, whole foods!
