Farmhouse Quiche
Jo Ann
Fresh tasting and packed with flavor, this is one recipe I make for our whole family all summer long.
9-inch pie crust
2 T. olive oil
1/2 red pepper, diced
1/2 green pepper, diced
2 cloves garlic, minced
1/4 c. zucchini, diced
2 T. fresh basil, chopped
4 eggs, beaten
1 c. half-and-half
1 t. salt
1/2 t. pepper
8-oz. pkg. shredded Pepper Jack cheese
1/3 c. shredded Parmesan cheese
3 plum tomatoes, sliced
Pierce bottom and sides of pie crust with a fork. Bake at 425 degrees for 10 minutes; set aside. Heat oil in a large skillet over medium heat; sauté peppers, garlic, zucchini and basil until tender. Whisk together eggs, half-and-half, salt and pepper in a large bowl. Stir in vegetables and cheeses. Pour into pie crust and top with sliced tomatoes. Bake at 375 degrees for 45 minutes. Let stand 5 minutes before slicing. Makes 6 servings.
Invite friends to come for a plant swap...what fun! Deliver invitations (tucked inside gardening gloves) and be sure to ask that they bring along plants from their own gardens to share...what a good excuse to dig in the dirt!
Orange-Walnut Brunch Cake
Jackie Smulski
Lyons, IL
Don’t save this yummy cake just for special occasions...enjoy it anytime!
17.3-oz. tube refrigerated jumbobiscuits
1/4 c. walnuts, finely chopped
1/3 c. sugar
1 T. orange zest
2 T. butter, melted
1/2 c. powdered sugar
3 T. cream cheese, softened
2 T. orange juice
Grease a 9" round cake pan. Separate biscuit dough into 8 biscuits. Place one biscuit in center of pan. Cut remaining biscuits in half, forming 14 half-circles. Arrange pieces around center biscuit, with cut sides facing same direction. Combine walnuts, sugar and orange zest in a small bowl; mix well. Brush butter over tops of biscuits and sprinkle with walnut mixture. Bake at 375 degrees for 20 minutes, or until golden. In a separate bowl, combine powdered sugar, cream cheese and enough orange juice for desired drizzling consistency. Blend until smooth; drizzle over warm cake. Cool for 10 minutes. Serve warm. Serves 6 to 8.
Edible flowers are such pretty cake toppers…choose pesticide-free blooms such as pansies, violets, chamomile, lavender, nasturtiums and hollyhocks. Before using, rinse and gently shake each flower under running water, then set aside to drain and dry on paper towels.
Dressed-Up Egg Salad
Robin Hill
Rochester, NY
Filled with smoked salmon and capers...this is the recipe I prepare when the girls and I are getting together for brunch.
6 eggs, hard-boiled, peeled and chopped
2 ozs. smoked salmon, finely chopped
1 t. dill weed
1 t. capers
1/4 c. mayonnaise
1 t. salt
1 t. pepper
1 stalk celery, finely chopped
1 green onion, chopped
14 slices country-style white bread, lightly toasted
Combine all ingredients except bread in a large bowl; mix until well combined. Spread 1/4 cup egg mixture over half of bread slices; top with remaining bread slices. Trim crusts, if desired. Makes 7 servings.
Toss pillows for outdoor furniture are easy to make using two cotton tea towels and hem tape. Press iron-on hem tape on the wrong side of one towel, then remove the paper backing. Lay the second tea towel on top, wrong sides together, and press, leaving an opening for a pillow. Slip the pillow inside, then press the openings together.
Carolina Spinach Salad
Laura Fuller
Fort Wayne, IN
This salad recipe is one our family discovered on a trip to Charleston, South Carolina a few summers ago. You’ll need to prepare the dressing several days ahead, then refrigerate. When the salad is ready to serve, shake the dressing very well for 15 to 30 seconds before using.
8 c. baby spinach
2 c. seedless green grapes
1 lb. cooked medium shrimp
1 c. celery, thinly sliced
1 c. jicama, peeled and thinly sliced
1/2 cucumber, thinly sliced
1/4 c. green onions, sliced
2 t. toasted sesame seed
Toss together all ingredients except sesame seed in a large bowl. Add dressing to taste. Serve on 8 individual plates. Sprinkle each serving with sesame seed. Serves 8.
Homemade Sesame Vinaigrette Dressing:
1/4 c. rice vinegar
2 T. olive oil
1 T. toasted sesame oil
1 T. sugar
1 t. garlic, minced
1 t. fresh ginger, peeled and grated
1/2 t. salt
1/2 t. pepper
Combine all ingredients in a blender. Cover and blend well.
A sweet summertime glow…fill plain glass votive candleholders with coarse salt, then tuck in a votive. The salt crystals will sparkle in the flickering light.
Mango Chutney Chicken Bites
Lisanne Miller
Canton, MS
This is a fantastic summertime appetizer...a tasty, lighter version of chicken salads that contain mayonnaise. So quick & easy and once your family & friends get a taste, they’ll want more!
12-1/2 oz. can chicken, drained
2 to 3 T. mango chutney
1/8 t. ground ginger
1/8 t. pepper
2 T. green onions chopped
crackers or thinly sliced French bread
Garnish: chopped green onions
Mix all ingredients together except garnish and crackers; cover and refrigerate overnight. Serve on crackers or thinly sliced French bread; sprinkle with green onion. Makes 3 to 4 dozen.
Pretty vintage aprons can be found for a song at flea markets, why not tie one on the back of each chair surrounding the brunch table? A sweet way to say “Thanks for coming!”
Crunchy Strawberry Salad
Lori Rosenberg
Cleveland, OH
This terrific salad is a combination of crunchy, sweet and tangy...everyone will love it!
3-oz. pkg. ramen noodles
2 T. butter
1 c. chopped walnuts
1/4 c. oil
2 T. powdered calorie-free sweetener
2 T. red wine vinegar
1/2 t. soy sauce
8 c. romaine lettuce, torn
1/2 c. green onions, chopped
2 c. strawberries, hulled and sliced
Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. Heat butter in a large skillet over medium heat. Add noodles and walnuts. Sauté until golden, about 8 to 10 minutes; cool. For dressing, combine oil, sweetener, vinegar and soy sauce in an airtight container; shake well. Just before serving, combine lettuce, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently. Makes 12 servings.
Welcome friends to brunch by setting a pretty table. Use favorite collections, vintage tablecloths and napkins, mismatched silver and glassware in colorful shades of summer.
Lime & Cilantro Cornish Game Hens
Jaime Hughes
Yucca Valley, CA
My mom used to make this every year when I came home from summer camp as my Welcome Home dinner. The aroma was so nice to come home to! This recipe will always remind me of those summer days and my sweet mom who was happily waiting for me at home with my favorite meal.
4 Cornish game hens, or 4 boneless, skinless chicken breasts
12 limes
1 bunch fresh cilantro, chopped
salt and pepper to taste
cooked rice
Place each hen into a one-gallon plastic zipping bag. If using chicken breasts, place all pieces into a one-gallon plastic zipping bag. Squeeze juice of 3 limes into each bag; add one-quarter of cilantro to each bag. Add salt and pepper. Refrigerate overnight. Remove hens or chicken breasts from bags, discard marinade. Bake at 350 degrees for one hour, or until juices run clear. If baking chicken breasts, bake for 20 to 25 minutes. Serve over white rice. Serves 4.
Share a potted rosemary herb plant with friends. As a symbol of remembrance, it’s a sweet way of letting them know you care.
Cranberry-Dijon Chicken
Jackie Smulski
Lyons, IL
Tangy with a hint of sweetness...I like to keep supper easy by just adding a simple side of rice and a green salad.
1/2 c. whole-berry cranberry sauce
2 T. Dijon mustard
1 T. sugar
pepper to taste
4 boneless, skinless chicken breasts
Combine all ingredients except chicken in a large bowl; mix well. Add chicken; turn to coat evenly. Spray a grill pan with non-stick vegetable spray. Remove chicken from cranberry mixture; discard mixture. Grill over medium heat for 3 to 4 minutes per side, until juices run clear. Serves 4.
When it’s time to divide and share perennials, make sure to label each plant with its name, how tall it will grow, does it like sun or shade and any other suggestions for making a new friendship garden grow!
Sweet Pineapple with Basil
Kay Barg
Sandy, UT
A fresh-tasting, summery recipe...fresh basil adds just the right flavor.
1 pineapple, peeled, cored and cut into bite-size pieces
2 T. sugar
2 t. lemon juice, or to taste
1/4 c. fresh basil, chopped
Garnish: additional fresh basil
In a large bowl, gently toss pineapple with sugar, lemon juice and chopped basil. Serve garnished with additional basil. Makes 8 servings.
Visit a barn sale to find oodles of ideas for bringing whimsy to the garden! Plant herbs or flowers in a pair of cast-off garden boots, washstands, wheelbarrows or leaky watering cans.
Pecan-Kiwi Salad
Diane Hixon
Niceville, FL
A crunchy, fruity salad you’ll find yourself making all summer long.
5 c. Boston lettuce, torn
3 kiwis, peeled and sliced
1/4 c. chopped pecans, toasted
2 T. vanilla yogurt
2 T. lemon juice
1 T. oil
1 T. honey
Combine lettuce, kiwis and pecans in a large bowl; set aside. Mix together remaining ingredients in a small bowl, stirring until smooth. Pour over salad; toss gently. Makes 4 to 6 servings.
Set a farm table with lightweight fiber pots, pails of soil, plant markers and watering cans...a gardening workstation that makes it so easy to divide and pot new plants for swapping.
Grandma Hilda’s Sweet Biscuits
Reggie Jarvi
Hancock, MI
Every summer at the end of July, it was our family’s tradition to travel to “Little Grandma’s” farm to help with the hay-making. On the farm, we had the freedom to chase fireflies or chickens, milk the cows and ride the “old joker”...the truck which was used to pull the hay wagon to the barn. We always looked forward to having these biscuits with every meal.
6 c. all-purpose flour
1 c. sugar
1 t. salt
3 T. plus 1 t. baking powder
1 c. shortening
3 eggs, beaten
1 c. milk
Mix together first 5 ingredients in a large bowl; mix well. In a separate bowl, beat eggs and milk together. Add to flour mixture and blend well. Roll out on a floured surface; cut with 3-inch round cookie cutter. Bake at 375 degrees for 15 to 20 minutes, until golden. Makes 4 dozen.
Try this delicious berry & honey spread on warm biscuits. Combine one pint stemmed strawberries, one tablespoon lemon juice and 1/2 cup honey in a blender until smooth. Pour into a saucepan and simmer over low heat 20 minutes; stirring occasionally. Makes 1-1/2 cups.
Garden Path Herbal Bread
Brenda Smith
Gooseberry Patch
When we moved out to the country, I began tucking a few herb plants here & there in my flower gardens. I enjoyed cooking with them so much, I planted herbs all along the edge of a path that leads from my back door to the barn!
1 c. all-purpose flour
2 t. baking powder
1/2 t. salt
3 eggs, beaten
1 c. plain yogurt
2 T. Dijon mustard
1/2 c. grated Parmesan cheese
1/4 c. fresh oregano, minced
1/4 c. fresh chives, minced
1/4 c. fresh thyme, minced
Stir together flour, baking powder, salt, eggs, yogurt and mustard in a large bowl; blend well. Add cheese and herbs; mix well. Pour batter into an 8"x4" loaf pan that has been sprayed with non-stick vegetable spray. Bake at 400 degrees for 45 minutes. Turn out bread on a wire rack to cool. Makes one loaf.
Tuck flowers into clever containers. Watering cans, vintage metal lunchboxes, enamelware pots & pans...even a tin cup makes the sweetest planter.
Bubbly Zucchini-Mozzarella Casserole
Donna Fannin
Fairfield, OH
Everyone seems to love this casserole...the combination of flavors just can’t be beat.
2 zucchini, sliced
1 yellow squash, sliced
3 4-oz. cans sliced mushrooms, drained
2 14-1/2 oz. cans diced Italian tomatoes with olive oil
Italian seasoning to taste
8-oz. pkg. sliced pepperoni
8-oz. pkg. shredded mozzarella cheese
Layer zucchini and squash in a lightly greased 13"x9" baking pan. Top with mushrooms and tomatoes; sprinkle with Italian seasoning. Top with pepperoni. Bake, covered, at 350 degrees for about one hour, until pepperoni is golden and vegetables are tender. Sprinkle with cheese; bake for an additional 10 minutes, or until cheese is melted. Serves 8.
Herbal sun tea is refreshing and so easy to make. Place 4 to 6 teabags in a 2-quart glass container filled with water and secure the lid. Place outside in the sunlight for 3 to 5 hours. Pour servings into ice-filled glasses and add sugar to taste...ahhh.
Rosemary’s Layered Tomato-Pesto Bake
Missie Brown
Gooseberry Patch
When my friend, Rosemary, found bunches of basil too good to pass up at the farmers’ market, she made homemade pesto for this recipe...it’s really easier to make than you might think!
1 loaf sourdough bread, sliced 1/2-inch thick
8-oz. pkg. cream cheese, cubed
8-oz. pkg. shredded mozzarella cheese
3/4 c. basil pesto sauce
5-oz. pkg. prosciutto or deli ham, thinly sliced
1 lb. tomatoes, thinly sliced
5 eggs, beaten
1-1/2 c. half-and-half
1/2 t. salt
pepper to taste
Arrange half the bread slices in a 2-quart casserole dish that has been sprayed with non-stick vegetable spray. Layer with half each of cream cheese, mozzarella, pesto, prosciutto or ham and tomatoes. Make one more layer with remaining ingredients. Whisk together eggs, half-and-half, salt and pepper. Pour over layers; cover and chill for at least 2 hours to overnight. Remove from refrigerator 20 to 30 minutes before baking. Bake, uncovered, at 350 degrees for one hour, until puffed, golden and lightly set in center. Let stand for 10 minutes. Run a knife along edges to loosen. Place a serving plate over top and carefully invert. Repeat inverting so that strata is right-side up. Makes 6 servings.
Freeze this summer’s fresh basil to enjoy it all year long. Combine 1/4 cup olive oil with 2 cups packed basil leaves in a food processor. Pulse until finely chopped, spoon into an ice cube tray and freeze. Once the cubes are frozen, place in a plastic freezer bag and return to the freezer...great for flavoring soups, sauces and salad dressings.
Salmon-Stuffed Tomatoes
Sylvia Mathews
Vancouver, WA
Traditional stuffed tomatoes “dressed-up” with salmon and capers.
1 tomato, halved
1/2 lb. salmon, chopped
1/3 c. bread crumbs
1/2 c. fresh Italian parsley, chopped
1 t. olive oil
1 clove garlic, chopped
1 to 2 t. capers, chopped
Scoop out and discard tomato pulp; set aside. Combine remaining ingredients; evenly spoon into tomato halves. Place on a lightly greased baking sheet. Bake at 350 degrees for 30 minutes. Serves 2.
What a time-saver…the serrated edges of a grapefruit spoon are so handy when it’s time to hollow out tomatoes!
Heather’s BLT Bites
Heather Werner
Paxton, IL
I discovered this recipe when my husband was in the military. He loved it and I always made it for him when he came home from long tours. Now, he travels a lot for work, but he still comes home to these little bites after he’s been away. A true family favorite.
1 lb. bacon, crisply cooked and crumbled
1 c. mayonnaise-type salad dressing
1-1/2 c. green onions, chopped
1/2 c. grated Parmesan cheese
10 to 12 roma tomatoes
Stir together bacon, salad dressing, onions and Parmesan until well blended; set aside. Cut a small slice from the top of each tomato; scoop out and discard pulp of tomatoes. Fill each tomato with bacon mixture; refrigerate for one hour. Makes 10 to 12.
To prepare crispy bacon easily, try baking it in the oven. Place bacon slices on a broiler pan, place the pan in the oven and turn the temperature to 400 degrees. Bake for 12 to 15 minutes, turn bacon over and bake for another 8 to 10 minutes.
Lemony Orzo Salad
Doreen Freiman
Lake Hiawatha, NJ
I make this for every outdoor summer party...it brings back so many great memories of all the good times spent with friends & family.
16-oz. pkg. orzo pasta, uncooked
3 to 4 c. baby spinach, torn into bite-size pieces
1/4 c. olive oil
1/2 c. lemon juice
2 T. garlic powder
2 T. onion powder
2 t. fresh parsley, chopped, or 1 t. dried parsley
1 t. salt
1 t. pepper
2-1/4 oz. can sliced black olives, drained
1 c. grape tomatoes
Cook pasta just until tender; drain. Place spinach in a large bowl; add hot pasta and let stand for 2 to 3 minutes to wilt spinach. Combine remaining ingredients except olives and tomatoes. Mix well; add to pasta. Stir in olives and tomatoes. Serve either warm or chilled. Serves 8 to 10.
Serve salads in an unexpected, garden-fresh salad bowl...a hollowed-out head of cabbage, or spoon individual servings into pitted avocado halves.
Summery Chicken & Rice Salad
Kay Johnson
Muskegon, MI
This wonderful summertime lunch recipe was shared with me by my mother-in-law years ago. We like to serve it with fresh fruit and homemade banana bread or hard rolls. I like to start preparing it the night before, then just stir in the last 4 ingredients before serving time. You really have to try it!
2 c. cooked chicken breast, cubed
1-1/2 c. cooked rice
1/2 c. pineapple chunks
2 T. oil
1 t. salt
1 c. celery, chopped
1/4 c. green pepper, chopped
3/4 c. chopped pecans
1/2 c. to 3/4 c. mayonnaise
Garnish: lettuce leaves
Combine chicken, rice, pineapple, oil and salt in a large bowl; chill for at least 2 hours. Fold in celery, green pepper and pecans; add mayonnaise to taste. Spoon into a lettuce-lined serving bowl. Makes 10 to 12 servings.
Tag and barn sales can turn up the prettiest vintage cotton picnic cloths...hang one across any window for an instant fresh farmhouse look!
My Favorite Greek Salad
Denise Neal
Castle Rock, CO
I love Greek food and this is one of my favorite recipes...it brings back memories of my vacation to the Greek Islands. I love to use my garden’s red and yellow heirloom variety of tomatoes in the summer. For some extra crunch, toss in diced celery.
1 cucumber, peeled and diced
2 tomatoes, diced
1/2 red onion, thinly sliced
1/2 c. pitted Kalamata olives
1/2 c. crumbled feta cheese
3 T. olive oil
2 T. lemon juice
1 t. dried oregano
1/8 t. salt
1/8 t. sugar
Combine vegetables and cheese in a large bowl. Whisk together remaining ingredients; toss gently with salad. Refrigerate until ready to serve. Makes 4 servings.
Turn clay flower pots upside-down and line up along the edge of a garden path or flower bed...clever!
Heavenly Herb Dip with Pita Chips
Michelle Rooney
Gooseberry Patch
So simple to whip up, and you may as well make a double batch at the start...this won’t last long.
1 cucumber, coarsely chopped
1 red onion, chopped
2 4-oz. containers crumbled feta cheese
1 T. olive oil
2-1/2 T. lemon juice
3 T. fresh dill, chopped
3 T. fresh mint, chopped
Garnishes: fresh mint leaves, lemon wedges
Combine cucumber, onion and cheese in a medium bowl. Sprinkle with oil, juice and herbs; toss to mix. Garnish as desired; serve with pita chips. Makes 6 servings.
Pita Chips:
3 pita rounds
3 T. olive oil
1/4 t. salt
1/4 t. pepper
Split pita rounds; cut each round into 8 wedges. Brush oil over both sides of wedges; sprinkle with salt and pepper. Arrange wedges in a single layer on a lightly greased baking sheet. Bake at 375 degrees for 6 minutes on each side, until crisp.
Serve up a side salad in no time…combine a bag of spring mix lettuce with fresh baby spinach. Toss with mandarin oranges, almonds and red onion rings, then drizzle with a favorite dressing.
Stuffed Strawberries
Lisa Ann Panzino DiNunzio
Vineland, NJ
A perfect summertime starter for any get-together. Choose the plumpest, largest berries you can find.
20 large strawberries, hulled and divided
8-oz. pkg. cream cheese, softened
1 T. powdered sugar
Hull and dice 2 strawberries; set aside. Cut a thin slice from stem end of remaining strawberries, forming a base so berries can stand upright. Starting at the opposite end of strawberries, slice into 4 wedges being careful not to slice all the way through; set aside. Beat together cream cheese and sugar until well blended; fold in diced strawberries. Spoon 1-1/2 tablespoonfuls of cream cheese mixture into center of each strawberry. Arrange on a serving platter; refrigerate until ready to serve. Makes 6 to 8 servings.
Ice cream shortcakes for dessert…in just minutes! Halve 2 biscuits, then toss 2 sliced nectarines with 1/2 cup peach preserves. Top each biscuit with half the mixture and a dollop of peach ice cream...so delicious!
Apple Berry Salsa & Cinnamon Chips
Gigi Berrett
Orem, UT
A friend gave me this recipe at least 10 years ago. Always a hit, it’s easy to make and so delicious.
2 apples, cored, peeled and chopped
1 c. strawberries, hulled and coarsely chopped
1 to 2 kiwis, peeled and coarsely chopped
zest and juice of 1 orange, divided
2 T. brown sugar, packed
2 T. apple jelly
Combine apples, strawberries, kiwis and zest in a large bowl. Mix juice, sugar and jelly in a small bowl; add to fruit. Serve immediately, or chill until ready to serve. Serve with cinnamon chips. Makes 8 servings.
Cinnamon Chips
6 8-inch flour tortillas
2 T. sugar
1 t. cinnamon
Spray both sides of each tortilla with non-stick vegetable spray. Slice each tortilla into wedges. Combine sugar and cinnamon in a large plastic zipping bag. Place tortilla wedges in bag; seal and shake to coat. Arrange wedges on a lightly greased baking sheet. Bake at 375 degrees for 8 to 10 minutes, until crisp and golden.
Add a bit of whimsy to welcome family & friends…make a daisy chain garland to hang on the garden gate!
Strawberry Lemonade
Shaelei Davenport
Portland, TX
This is great for cooling off on those hot summer days here in Texas.
1 qt. strawberries, hulled
3 c. cold water
3/4 c. sugar
3/4 c. lemon juice
2 c. club soda, chilled
Place strawberries, water, and sugar in a blender; process until smooth. Pour into a pitcher. Stir in lemon juice and soda; serve immediately. Makes 2 quarts.
Creamy Coffee Granita
Penny Sherman
Cumming, GA
Start this about 3 hours before you’d like to serve it.
6 c. hot, strong brewed coffee
1/2 c. sugar
Garnish: whipped cream
Pour coffee and sugar into a 13"x9" baking pan, stirring to dissolve sugar. Cover with plastic wrap; place in freezer. Freeze for 3 hours, scraping occasionally, until frozen. Serve topped with whipped cream. Serves 8 to 10.
Garnish summer beverages with fruit-flavored ice cubes. Cut favorite fruits like watermelon, cantaloupe, kiwi or honeydew melon into cubes, purée in a food processor and freeze in ice cube trays.