If you grow vegetables in your yard, make frequent trips to the farmers market, or subscribe to a local farm share program, you might have more veggies than you can handle right now. Don’t panic! We rounded up five fantastic recipes to help you blow through big batches of summertime favorites, including zucchini, mint, and tomatoes. Try them all to avoid food waste and maximize summer produce!
Home Canned Tomatoes
Canning tomatoes at home takes a bit of work on the front end, but you’ll be able to reap the reward for months to come. Imagine all the delicious soups, stews, and sauces you’ll make in the winter with this recipe from Lana’s Cooking!
Zucchini Bread
If you have more than two zucchini on hand, multiply this recipe from Sally’s Baking Recipes and freeze extra loaves for later in the season. If wrapped securely, they’ll keep well for several months!
Grandma Oma’s Pickled Okra
Pickling okra is a great alternative to boiling or frying it. Allrecipes calls for dried red chile peppers and dill to amplify the brine’s flavor—don’t skip them!
Pudina (Mint) Chutney
This refreshing side dish from Swashti’s Recipes is extremely versatile. Swap it out for pesto on eggs or sandwiches, pour it over grilled meats, or dip potatoes into it. The options are endless!
Incredibly Moist and Easy Carrot Cake
Make the most of sweet summer carrots by baking this crowd-pleaser from Inspired Taste. Whether you grate carrots by hand or whir them in the food processor, ensure they are finely ground before incorporating them into the batter.
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