Recipes from the Garden
Grapefruit Rosemary Sorbet
- 1 cup water
- 2½ cups grapefruit juice
- about 1–2 T fresh rosemary leaves
- about ½ cup sugar
If you’re in a hurry: Put everything in the blender and blend until the rosemary is chopped to tiny bits and the sugar is dissolved. Use only 1 T rosemary. There should be enough sugar so that when you taste the unfrozen mixture, it’'s like grapefruit juice but with a slightly too-sweet undertone. Dump it all in the ice cream maker, taste when mostly frozen and add more grapefruit juice if it’s too sweet.
If you have time and don’t want green rosemary bits in your sorbet: Heat the water to boiling, take off heat, add the sugar and stir until dissolved, then let 2 T rosemary steep in there for a while. Take the rosemary out, cool the syrup in the fridge, then mix with the grapefruit juice and freeze.
Mango Bread
(submitted by Patty Dabney)
- 2 cups flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- ¾ cup cooking oil
- ½ tsp. salt
- 1¼ cups sugar
- 1 tsp. vanilla
- 3 eggs
- 2 cups diced mangos
- ¼ cup walnuts
- ½ coconut, shredded
Sift flower, salt, soda and cinnamon together. Make a well in the dry ingredients and add eggs, oil, vanilla, sugar, nuts, coconut and mangoes; mix well, put into 2 greased 8x4x2 loaf pans. Let stand 20 minutes before baking at 350 degrees for one hour.
Note: This makes 2 loaves. I like it plain—no frosting, but sometimes I sift powdered sugar over the top of the cooled bread.
Sautéed Radishes
(submitted by Liz Ladach-Bark)
- 1 bunch radishes, sliced in circles
- radish tops washed and coarsely chopped
- 2 tablespoons butter or margarine
- 4 green onions, chopped
- juice of 1 lemon
- salt & pepper to taste
Melt 1 tablespoon of the butter or margarine in a skillet. Add radishes and sautee until they begin to look transparent. Melt the other tablespoon of butter and then add radish tops, green onions, salt and pepper. Toss with radishes and sautee 1 minute. Remove from heat and add the juice of one lemon.
Mango Salsa
(from allrecipes.com submitted by Liz Ladach Bark)
- 1 mango—peeled, seeded and chopped
- ¼ cup finely chopped red bell pepper
- 1 green onion, chopped
- 2 tablespoons chopped cilantro
- 1 fresh jalapeno chile pepper, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.
Gluten-Free Vegan Mango Cake
- ¾ cup Oat Flour
- ¾ cup Coconut Flour
- 2/3 Cup Packed Brown Sugar
- 1 Tsp. Baking Soda
- 1/8 Tsp. Salt
- 2 Ripe Mangos, pureed
- ¾ Cup Almond Milk or Soy Milk
- 1/3 Cup Vegetable Oil
- ¾ Tsp. Vanilla Extract
- Flaked Coconut for topping
Preheat oven to 350 degrees and grease a round baking pan.
In a bowl, combine the flours, sugar, baking soda and salt. Mix thoroughly and create a well in the center. Place the almond milk, oil, mango, and vanilla in the well and mix gently till homogeneous. Pour into prepared baking pan and top with coconut. Bake for 27-30 min.
Mango Upside-down Cake
- 2 or 3 large mangoes (I used Kents but use 3 if smaller variety)
- 1/3 stick unsalted butter
- ½ cup brown sugar
- Dash of cinnamon
- 1 box yellow cake mix
Preheat oven to 375 degrees.
Cut “cheeks” off both mangoes and cut as much flesh off the stone as possible. Slice cheeks into slices lengthwise—set aside.
Melt butter in 10-inch ovenproof skillet over medium heat, add brown sugar and cinnamon, mix well cook for a few minutes until brown sugar starts to melt. Remove from heat and arrange mango slices over brown sugar mixture. Return to heat and cook until juices become syrupy.
Mix cake batter according to directions and spread over prepared fruit mixture in skillet.
Cook 30–35 minutes at 375 degrees. Remove to cooling rack and cool before slicing.
Serves 10
Mango Kugel
(Florida-agriculture.com)
- 3 large mangos, peeled and sliced thin
- ¼ pound melted butter
- 1 cup sugar
- 2 eggs, beaten
- ¾ cup flour
- 1 teaspoon cinnamon
- pinch salt
Blend all ingredients well. Pour into greased 9x9-inch pan and bake at 375 degrees F for 50 minutes. Serve hot.
Cherry Tomato Salad
- 40 cherry tomatoes, halved (we used heirlooms from the Brevard farmer’s market and lemon drops from the Riley’s garden)
- 1 cup pitted and sliced green olives
- 1 (6 oz) can black olives, drained and sliced
- 2 green onions, minced
- 3 oz pine nuts
- ½ cup olive oil
- 2 Tbs. red wine vinegar
- 1 Tbs. white sugar
- 1 tsp. dried oregano
- Salt and pepper to taste
In a large bowl combine cherry tomatoes, green olives, black olives, and green onions
In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.
Pomegranate and Mint Sorbet
(Food Network, Giada De Laurentiis)
- 1 cup Mint Simple Syrup (see below)
- 2 cups 100% pomegranate juice
- 1 cup orange juice
- ½ cup mini semisweet chocolate chips
- Fresh mint sprigs for garnish
- Mint Simple Syrup:
- 1 cup sugar
- ½ cup water
- 1 packed cup fresh mint leaves (ours was from the Rockledge Gardens herb garden)
To make the Mint Simple Syrup: In a small saucepan combine the sugar, water and mint leaves over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture into an ice cream maker and freeze according to directions. During the last 10 minutes of freezing time add the mini chocolate chips.
Scoop sorbet into dessert bowls and garnish with fresh mint sprigs.
Bok Choy Salad
- ½ cup sugar
- ¼ cup water
- ¾ cup olive oil
- 2 tablespoons soy sauce
- 1 large head bok choy
- 1 bunch green onions
- ¼ cup margarine
- 2 pkg. ramen noodles broken up (just noodles, no seasoning)
- 1 package sliced almonds
- 2 tablespoons sesame seeds
Boil together sugar, water, soy sauce and olive oil for 1 minute. Cool. Slice bok choy and onions crosswise. Set aside. Brown in the margarine the ramen noodles, sliced almonds and sesame seeds, stirring constantly. Toss all ingredients together and enjoy!
Spicy Bean Salsa
- 1 (15 oz) can black-eyed peas ; rinsed and drained
- 1 15 oz can black beans ; rinsed and drained
- 1 15 oz can whole kernel corn ; drained
- ½ cup Onion ; chopped
- ½ cup Green pepper ; chopped
- 1 4 oz can jalapeno peppers ; chopped (or 4 fresh, sliced)
- 1 14.5 oz can diced tomatoes ; drained
- ½ teaspoon Garlic salt ; teaspoon garlic salt (optional)
- 1 cup Italian dressing
In medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes.
Season with Italian dressing and garlic salt.
Mix well.
Cover and refrigerate overnight to blend flavors.
Squash Fritters Sauces
These are Merredith’s sauces for Loren’s Squash Fritters; Loren’s recipe is available as a pdf.
Greek:
- 1 cup Greek yogurt
- 1 tablespoon minced fresh chives
- 2 tablespoons chopped fresh parsley
- ½ large cucumber, peeled and diced
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- Salt & pepper to taste
Chop and mix all together
Asian:
- ¼ cup soy sauce
- 2 tablespoons water
- 2 tablespoons fresh grated ginger
- 2 tablespoons minced fresh chives
- ¼ cup toasted sesame oil
Put sesame oil into a small pan and warm until lightly browned. Mix soy sauce, water, chives and ginger in a small bowl. Add sesame oil. Stir and serve.
Marinara:
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 6 large roma tomatoes, cored and chopped
- ¼ cup fresh chopped basil
- ¼ cup fresh chopped oregano
Heat oil in pan. Add garlic and cook until golden. Add tomatoes and continue to cook until soft and starts to look “wet”. Add fresh herbs and salt and pepper. Cook just until herbs are wilted. Serve.