I Love My Gardens!


Each and every spring season, I get excited about planting my gardens!  All of the perennials begin to bloom and pop up, and the veggies are put into the ground.

 

bee   danapostgardendanagreens

Nothing tastes better, to me, than fresh food.  There are so many options for great recipes during this planting season, and these are two of my favorites from Taste of Home.

Enjoy the beauty and the summer flavors of these two delicious dishes!

 

Flower Garden Salad

flowersalad

6-8 ServingsPrep/Total Time: 10 min.

Ingredients

  • 6 to 8 cups mixed salad greens
  • 1 cup packed rose petals
  • 1 cup nasturtium petals, if available
  • 1 cup marigold blossoms, if available
  • 1 tablespoon snipped fresh lemon thyme
  • DRESSING:
  • 1/3 cup raspberry-flavored vinegar
  • 3/4 cup olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon ground mustard
  • 1/8 teaspoon salt

Directions

  • In a large salad bowl, toss greens, flowers and thyme. In a jar with
  • tight-fitting lid, combine dressing ingredients and shake well.
  • Drizzle over salad; serve immediately. Yield: 6-8 servings.

Garden Zucchini Chutney

zuchinnichutney

32 ServingsPrep: 20 min. Cook: 50 min.

Ingredients

  • 6 cups chopped seeded zucchini (about 7 medium)
  • 2 medium tart apples, peeled and chopped
  • 1-1/2 cups raisins or dried currants
  • 1-1/2 cups white vinegar
  • 1 cup honey
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 1/3 cup thawed orange juice concentrate
  • 2 tablespoons lemon juice

Directions

  • In a Dutch oven, bring all ingredients to a boil. Reduce heat;
  • simmer, uncovered, for 45-55 minutes or until thickened.
  • Serve warm or cold. Refrigerate leftovers. Yield: 4 cups.
Nutritional Facts: 2 tablespoons equals 67 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 starch.

 

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