The Community Garden Cookbook offers more than 140 easy recipes for use with garden-fresh ingredients, including appetizers and snacks, beverages, breads, breakfast dishes, condiments and sauces, desserts, herbs and spices, main meals, soups and stews, and side dishes.
To see a complete list of recipes contained in the Community Garden Cookbook, click here (PDF, 354 KB).
AVOCADO ENGLISH MUFFINS
• 2 wheat English muffins, split • 1 medium ripe avocado, peeled & sliced • Lemon juice • Salt to taste • Mayonnaise to taste • 2 slices provolone cheese
Toast
English muffins. Peel and slice ripe avocado. Layer avocado slices
equally on two toasted English muffin halves. Sprinkle with lemon
juice and salt to taste. Top each with provolone cheese slice.
Spread mayonnaise on plain English muffin halves, and then place
atop cheese. Cut sandwiches in half, if desired.
TOMATO BREAD
• 2 1/2 C wheat flour • 1 TBS baking powder • 1 pinch baking soda • 1 tsp. salt (optional) • 1 tsp. garlic powder • 1 tsp. fresh oregano, crushed • 1 tsp. fresh basil, chopped • 1/2 C mozzarella cheese, shredded • 1/4 C parmesan cheese, grated • 1 1/2 C fresh tomatoes, peeled & chopped • 1/3 to 1/2 C milk • 2 eggs • 1/4 C vegetable oil
Preheat oven to 350-degrees F. Peel tomatoes, reserving liquid in a large measuring cup. Add milk to tomato liquid; enough to measure 2/3 C. In a bowl, mix dry ingredients together with tomato liquid. Add eggs, cheeses and oil. Mix well. Pour batter into a well-greased 4x8 inch loaf pan. Bake for about one hour, covering with foil if bread begins to brown too quickly. Allow the bread to cool in baking pan for about ten minutes before removing to a rack or slicing. Wrap the bread with plastic wrap or foil and refrigerate unused portions. Tomato Bread also freezes well.
