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grow it. cook it.


grow it. cook it. A Collection of Homegrown Recipes

with ingredients fresh from your garden

by


Sprout Nursery supports a healthy lifestyle that includes

fresh, homegrown cooking.


from the garden straight to the kitchen Growing your own food not only saves you cash but it also saves the environment at the same time.


what's for dinner? 11

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53


pesto pita pizza

11


make it fresh. Ingredients

4 flat pita breads 1 small container of pesto sauce or see basil pesto recipe on pg. 33 cherry tomatoes, halved or 1 large tomato, sliced 1 cup sliced mushrooms 4 oz. feta cheese 2 cups mozzarella cheese fresh spinach leaves fresh basil leaves

Prep Time 15 Minutes Cook Time 20 Minutes Total Time 35 Minutes Serves 4–6


What you can grow in your own garden: This recipe uses fresh cuts of spinach, basil, and tomatoes. Cherry tomatoes are fun to have in the yard and come in beautiful, vibrant colors. You can also experiment with different basils, like sweet, purple, & greek.

Instructions

1. Preheat oven to 400째F. 2. Spread pesto sauce on pita bread. 3. Cover pesto with the fresh spinach leaves and the fresh basil leaves. 4. Layer the mushrooms, tomatoes, and feta cheese over the spinach and basil. Top with Mozzarella cheese. 5. Place on a baking sheet and put in the oven, cooking for 20 minutes or until cheese is completely melted and slightly browned. 6. Remove from the oven, cut in to four slices and enjoy!


balsamic steak with polenta & roasted tomatoes

15


grow it yourself. Ingredients

2 pints grape tomatoes 6 scallions, white and green parts separated 2 tablespoons olive oil coarse salt and ground pepper 1 cup yellow cornmeal 1 tablespoon butter 1/4 cup finely grated parmesan 1 1/2 pounds of skirt steak, cut into 2 or more slices to fit into a skillet 1 cup balsamic vinegar

Cook Time 35 Minutes Total Time 35 Minutes Serves 4


What you can grow in your own garden: This recipe requires both corn and tomatoes. While corn might take up a large amount of space, tomatoes are very easy to grow from a pot on the porch.

Instructions

1. Preheat oven to 400째F. In a large saucepan, set 4 cups water to boil. 2. On a large baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender, 12 to 15 minutes; toss with scallion greens. 3. Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. 4. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick). 5. Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. 6. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve the skillet). 7. Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. 8. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.


spaghetti squash lasagna

19


skip the store. Ingredients

5 pounds spaghetti squash (2 medium-sized) 1 teaspoon olive oil 1 yellow onion, diced 2 to 3 cloves garlic, minced 1 pound ground beef 1 1/2 teaspoons salt, divided 1 (15 oz.) can crushed tomatoes 2 cups ricotta, whole or 2% 1/4 cup roughly chopped parsley 1 cup shredded mozzarella Chopped parsley or basil, to garnish

Prep Time 25 Minutes Cook Time 60 Minutes Total Time 85 Minutes Serves 4


What you can grow in your own garden: Spaghetti Squash is a deeply unappreciated vegetable and this recipe really brings out the best in it. You have to wait until later in the year to harvest these squash but it's worth it for this very unique eating experience.

Instructions

1. Preheat oven to 400째F . 2. Cut the squashes in half and scoop out the seeds. Lay them cut-side down in a roasting pan or other baking dish, and add about an inch of water. Roast for 45 to 60 minutes, until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle. 3. While the squash is roasting, warm the olive oil in a high-sided skillet over medium-high heat. Stir in the onions and cook until translucent, 5 to 8 minutes. Stir in the garlic and cook until fragrant, 30 seconds. 4. Add the ground beef and 1 teaspoon of salt. Cook until well-browned, breaking up the beef into small crumbles, 5 to 8 minutes. Stir in the crushed tomatoes and bring to a simmer. 5. Continue simmering the sauce until the squashes are ready, 5 to 20 minutes. Taste the sauce and add more salt if desired. 6. Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta cheese, the parsley and 1/2 teaspoon of salt. 7. Wipe out the roasting pan and arrange the squash shells inside, like bowls. Divide half of the ricotta mixture between the shells, using a spoon to spread the ricotta evenly over the bottom of the shells. Divide half the tomato sauce between the shells, spooning over top of the ricotta. Top with another layer of ricotta and tomato sauce.


breaking up the beef into small crumbles, 5 to 8 minutes. Stir in the crushed tomatoes and bring to a simmer. 5. Continue simmering the sauce until the squashes are ready, 5 to 20 minutes. Taste the sauce and add more salt if desired. 6. Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta cheese, the parsley and 1/2 teaspoon of salt. 7. Wipe out the roasting pan and arrange the squash shells inside, like bowls. Divide half of the ricotta mixture between the shells, using a spoon to spread the ricotta evenly over the bottom of the shells. Divide Instructions, cont. half the tomato sauce between the shells, spooning over top of the ricotta. Top with another layer of ricotta and tomato sauce. 8. Bake for 15 to 20 minutes or until golden. Take out of the oven and leave to cool in the pan for a few minutes. 9. Sprinkle the mozzarella over the tops of the squashes and bake for another 15 to 20 minutes, until the cheese is bubbly and browned in spots. (For a more golden top, run the squashes under the broiler for a minute or two.) 10. Sprinkle parsley or basil over the tops and serve immediately. Leftovers will keep for 1 week in the fridge.

recipe notes. Casserole Version: Instead of stuffing the squash shells, this can be baked casserole-style in an 8 x 8 baking dish. Layer ½ of the tomato sauce into the dish, followed by ½ the ricotta and another ½ of the sauce. Top with the remaining ricotta. Bake 15 minutes, then sprinkle with mozzarella. Bake 15 to 20 minutes, until bubbly.


crustless broccoli cheddar quiche

25


eat your greens. Ingredients

butter or cooking spray coarse salt 10 oz. broccoli florets 6 large eggs 1/2 cup half-and-half ground pepper 1/8 teaspoon nutmeg 3/4 cup shredded cheddar cheese crusty bread and mixed salad (optional)

Prep Time 10 Minutes Cook Time 35–40 Minutes Total Time 50 Minutes Serves 4


What you can grow in your own garden: This recipe requires broccoli as it's main vegetable. Since broccoli tends to take up a large amount of space for growing, the better option might be to find a local farmer that you can go to for fresh harvests.

Instructions

1. Preheat oven to 350째F. 2. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. 3. Bring a medium pot of salt water to boil. Add broccoli; cook 1 minutes. 4. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop into chunky pieces. 5. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese. 6. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.


stuffed bell peppers with baked eggs and butternut hash

29


garden fresh. Ingredients

3 sweet bell peppers, red, orange or yellow 2 tablespoons butter 1 tablespoon olive oil 2 cloves garlic, diced 1/2 cup onion, chopped 1 pound butternut squash, peeled, seeded and cut into a large dice, about 2 cups 1 teaspoon dried thyme leaves Kosher salt 1/4 cup brandy 1/2 cup Ricotta cheese 1/4 cup crumbled Feta cheese 6 eggs 2 cups prepared marinara sauce Freshly ground black pepper

Prep Time 20 Minutes Cook Time 30 Minutes Total Time 50 Minutes Serves 6


What you can grow in your own garden: This recipe makes use of bell peppers, onions, butternut squash, and garlic. Since your garden might not be large enough to grow all these vegetables bell peppers are the way to go, as they are a very easy, low-maintenance plants to grow.

Instructions

1. Preheat oven to 400°F . 2. Cut peppers in half and remove ribs and seeds. Place cut side up in a shallow microwave safe bowl, add 1/3 cup water to bowl. Sprinkle the peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside. 3. Heat large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2–3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. 4. Remove from heat. Add brandy. Return to heat and cook for 4–5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. 5. Keep warm and add Ricotta and Feta cheese to the skillet. 6. Pour marinara sauce in bottom of a baking dish. Place peppers cut side up and spoon 1/2 to 3/4 cup of squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven. 7. Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled. 8. Season with freshly ground black pepper and bake peppers for 10–12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.


basil pesto

33


potted garden. Ingredients

2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts 2/3 cup extra-virgin olive oil, divided Kosher salt and freshly ground pepper 1/2 cup grated Pecorino cheese

Prep Time 5 Minutes Total Time 5 Minutes Serves 1


What you can grow in your own garden: Basil is the must have ingredient in this recipe. Basil is an excellent plant to have in pots on the porch or even in smaller containers in a kitchen window. It's very easy to grow and smells delicious.

Instructions

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. 2. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. 3. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.


apple skillet cake

37


buy local. Ingredients

1/2 cup unsalted butter, at room temperature 2/3 cup brown sugar 1/2 teaspoon vanilla extract 1 large egg 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup buttermilk 2 large apples, sliced thinly 1 tablespoon cinnamon sugar (mixture of 1:4 cinnamon:sugar)

Prep Time 20 Minutes Cook Time 25 Minutes Total Time 45 Minutes Serves 4–8


What you can grow in your own garden: This recipe's main ingredient is apples. If you don't have the space or time for the maintenence of an apple tree then find a local orchard and support local farmers.

Instructions

1. Preheat oven to 400°F and grease a 9" cast iron skillet with butter or nonstick cooking spray. 2. In the bowl of an electric mixer, beat together the butter and brown sugar for 2–3 minutes on medium-high speed, until light and fluffy. Add the egg and vanilla extract and continue to beat until smooth, stopping to scrape down the sides of the bowl as necessary. 3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. 4. With the mixer on low speed, alternate adding the flour mixture and the buttermilk, starting and ending with the flour. Mix until combined. 5. Transfer batter into prepared pan and use an offset spatula to evenly distribute the batter. 6. Cut apples into thin slices and arrange them on top of the batter in concentric, overlapping circles to resemble a flower. Keep adding apples until entire skillet is covered, then sprinkle with cinnamon sugar. 7. Bake for 20 minutes, or until the edges are golden brown and a cake tester comes out clean. Serve warm and drizzle with honey if desired.


double dip orange muffins

41


exotic flavors. Ingredients

muffins 1 3/4 cup self rising flour 2/3 cup sugar 1 stick butter, melted 1 egg 1/4 cup orange juice 1 cup sour cream 1 tablespoon orange zest orange glaze 1 1/4 cup confectioners sugar 1/2 cup orange juice 2 teaspoon orange zest

Prep Time 10 Minutes Cook Time 20 Minutes Total Time 30 Minutes Serves 10–12


What you can grow in your own garden: Oranges are a fantastic flavor accentuated in this recipe. While oranges really can't be grown in places other than southern regions, there are options such as miniature indoor orange trees.

Instructions

Orange Muffins 1. Preheat oven to 350°F. 2. Mix the dry ingredients together and then pour the wet ingredients over the dry and blend. Do not over mix. Batter will be thick. 3. Spoon muffin mix in well greased muffin tin or into paper liners. 4. Bake at 350° for 15 minutes. Makes 10–12 muffins.

Orange Glaze 1. Whisk ingredients together. 2. Add more confectionery sugar if mixture is too thin. Add more orange juice if it's too thick. 3. Once muffins cool, dip them in the glaze and allow to harden. 4. Double dip them and they're twice as tasty!


mini pear pies

45


green life. Ingredients

for the pies 3 medium sized, firm pears half lemon, juice only ready made puff pastry, thawed 2–3 tablespoon milk for the filling 5–7 oz. Fontina cheese, finely grated 2–3 oz. blue cheese 1 tablespoon brandy 2 oz. walnuts, crushed

Prep Time 15 Minutes Cook Time 15–20 Minutes Total Time 30–35 Minutes Serves 4


What you can grow in your own garden: Pears are the main ingredient that you could grow yourself or find a farmer locally that does. While pear orchards aren't very common in all zones, try looking up the nearest one. You might be surprised by one nearby!

Instructions

1. Preheat oven to 400°F . 2. Peel the pears, cut them in halves and remove the seeds (leaving the stem). Scrape of the interior using a teaspoon, in order to form a wider notch to fill later. Save the carved pulp. Brush the pears with lemon juice from inside and outside. 3. Line a baking pan with parchment paper or silpat and arrange the pear halves, cavities facing down. 4. From the well thawed puff pastry cut 6 rectangles, just a bit larger than the pears. Cover every pear with a piece of pastry and using a sharp knife cut the excess, leaving a well covered fruit. Pierce here and there with a sharp knife and brush with milk. 5. From the puff pastry trimmings, cut leaves and "glue" them with milk. 6. Bake for 15–20 minutes or until golden. Take out of the oven and leave to coo in the pan for a few minutes. 7. While the pies are baking, prepare the filling. Mix the finely grated cheeses with the brandy and the pureed pear pulp. Add half of the walnuts and stir until well combinded. Leave aside. 8. When the pies are slightly cooled, remove from the baking pan and arrange over large serving dish. Fill the cavity with the filling, sprinkle with the rest of the walnuts and serve, either plain or with ice cream.


apple crisp stuffed baked apples

49


pick your own. Ingredients

8 apples (suggested fuji) 4 tablespoons butter 1/3 cup brown sugar 1/2 teaspoon cinnamon crumble topping 1/2 cup flour 1/4 cup oats 1/3 cup brown sugar 1/4 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon 4 tablespoons butter, chilled and cut in to cubes

Prep Time 15 Minutes Cook Time 15 Minutes Total Time 30 Minutes Serves 4


What you can grow in your own garden: Apples are the crucial ingredient in this recipe. Visit your local orchard to take advantage of the large amounts of apples you can pick yourself.

Instructions

1. Preheat oven to 400°F. 2. First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside. 3. Peel and chop 4 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8–10 minutes or until apples are tender. Remove from heat. 4. Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh. You don't need to get every little bit out, just enough to make a "bowl" for the filling. 5. Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping. 6. Place stuffed apples on a baking sheet and bake for 10–15 minutes until crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired. Enjoy!


lemon pie cake with blackberry compote

53


fresh is better. Ingredients

1 9-inch unbaked pie shell (homemade or store bought) 1 cup sugar 3 tablespoons butter, softened 3 large eggs, separated 1 1/2 cups milk zest and juice of 1 large lemon 3 tablespoons flour confectioner's sugar for dusting blackberry compote 1 pint blackberries 3 tablespoons sugar 1 tablespoon Cassis liqueur (optional) 1 tablespoon water

Prep Time 15 Minutes Cook Time 50 Minutes Total Time 65 Minutes Serves 8


What you can grow in your own garden: While lemons really can't be grown in places other than southern regions, there are options such as miniature indoor lemon trees. Blackberries are incredibly easy to grow but they do take over the area they're planted in.

Instructions

Lemon Pie Cake 1. Preheat oven to 350째F. 2. In a large mixing bowl beat sugar and butter. 3. Stir in egg yolks one at a time followed by milk, lemon zest, lemon juice and flour until combined. Set aside. 4. Using an electric mixer, in a medium bowl beat egg whites on high speed until stiff peaks form. 5. Gradually fold in the wet ingredients until just combined. 6. Pour into prepared pie crust. 7. Bake in for 40-45 minutes until top is just set. 8. Note, the top of pie will become very brown. If top becomes too dark, cover with aluminum foil. Also, cover the edge of pie crust with foil or pie crust shield to avoid burning. 9. Cool on a wire rack. Dust with confectioners sugar when still warm.


Instructions, cont. Blackberry Compote 1. Place blackberries, sugar, liqueur (if using), and 1 tablespoon water in a small saucepan over medium heat. 2. Cook, stirring occasionally, until the berries become soft and juicy, 4 to 5 minutes. 3. Pour over lemon pie cake slices. Serve with ice cream, if desired.

recipe notes. Compote can be made with many different fruits. Other options include Blueberry Compote, Cherry Compote, Strawberry Compote, Raspberry Compote, etc. You can also combine fruits to make a mixed compote! Get adventurous with it!


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