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Garden recipes!


Robyn Openshaw, MSW - Jun 20, 2011 - This Post May Contain Affiliate Links


Check out these recipes submitted by Michelle Jorgenson!

I love summer eating, because I try and use as much from the garden as I can. You can tell your readers that if they don’t have a garden, try talking to their neighbors who do. Often crops get out of control and gardeners throw away produce before they can get to it. I just found a neighbor that has a HUGE patch of spinach and leaf lettuce. It’s farther along than mine, and they weren’t using hardly any of it. I asked if I could keep it picked so it won’t go to seed as quickly, and they agreed! So I go pick it every third day or so, and it covers us for green smoothie ingredients.

Here are two of the standout harvest recipes I’ve come up with so far:

Salvadoran Radish Salsa

Ingredients

  • 1 bunch radishes (any kind)
  • 3 tomatoes
  • 1 small onion
  • 1 bunch cilantro
  • 1/4 tsp salt
  • juice from 1 lime

Optional ingredients

  • 1 can of black beans, rinsed
  • 1 carrot, chopped
  • 1 red pepper, chopped
  • 1 cup jicama, chopped
  • 1 cucumber, chopped
  • 1 tbsp rice vinegar
  • juice from 1 additional lime
  • salt to taste

Chop all vegetables from the first list and mix with cilantro, salt, and lime juice. Add optional ingredients for a hearty meal.

Radish Leaf Pesto and Noodles

Ingredients

  • 2 large handfuls radish leaves (from 2 bunches radishes), stems removed
  • 1/4 cup Parmesan cheese
  • 1/4 cup almonds or pine nuts
  • 1 clove garlic, cut in four
  • 2 tbsp olive oil, or more to get consistency you like
  • salt and pepper to taste
  • 1 package whole wheat pasta (penne or rigatoni is best)

Directions

  1. Put all ingredients other than pasta in a high powered blender and process in short pulses. You will have to scrape down the sides to get it all mixed in. Add more oil if it’s too thick.
  2. Boil a package of whole wheat pasta. Cook for 2 minutes less than the package says.
  3. Drain noodles but keep some of the cooking water.
  4. Cook noodles in a pan over medium heat. Add pesto and stir to coat the noodles. If the mixture is too dry, add some cooking water.
  5. Cook until pasta is done (1-2 more minutes).

Read next: Healthiest Smoothie Recipes for Each Season of the Year

Robyn Openshaw, the Green Smoothie Girl

 

Robyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe. Learn more about how to make the journey painless, from the nutrient-scarce Standard American Diet, to a whole-foods diet, in her free video masterclass 12 Steps to Whole Foods.

Posted in: Gardening, Recipes

10 thoughts on “Garden recipes!”

Leave a Comment
  1. Anonymous says:

    Thank you for this post, I’ve been gardening in the desert, and it’s no easy task, so for all of you that live in fertile Utah Valley trust me you have it made! Gardening is an Olympic sport in the desert. But I’m proud to say after three years of trying to grow zucchini plants, I have success!!! I’m here to support any desert gardener. Can’t wait to try these recipes.

  2. Anonymous says:

    I wondered if I could eat the leaf. These both sound interesting. Can’t wait to try them. Thanks

  3. Anonymous says:

    Radishes are one of my favorite garden treats. I have fond childhood memories of my grandpa pulling fresh radishes out of the ground, dipping them in a bucket of water, and chomping away right in the garden. My favorite snack is to take radishes and cut them into thin slices. I pile them high on a piece of multigrain bread spread with coconut oil. So refreshing and always makes me think of my grandpa. Yum!

  4. Anonymous says:

    Haha! Guess what I have a bag of in the refrigerator? Radish leaves! I was wondering what I could do with them! I’ll try this!

  5. Anonymous says:

    Ooo, timely post! Except, not super timely. I just harvested all my icicle radishes because they were going to seed; the leaves and stems have just been started as a type of sauerkraut. Mmm, i love lacto-fermenting my food!

  6. Anonymous says:

    Yes, we do a potato salad with radishes, which is yummy. After “marinating” in the mustard-oil sauce, they are like pickles.

  7. Anonymous says:

    Love this post. I was given a bunch of radishes from my sister-in-laws garden and decided to try the greens in a smoothie. I couldn’t even taste them. Looked up on line for nutritional value and they are chocked full of vitamins. No more wasting the greens for me. they just replace my spinach for the day.

  8. Anonymous says:

    I’ve just bought my first bunch of radishes, for another recipe and was wondering what to make with them. Thanks for these ideas!

  9. Anonymous says:

    This is SO timely…we have radishes coming on like crazy in our garden! One question..if I am pulling radishes from my garden for this recipe, how many radishes constitutes “one bunch”? Also, what size package of pasta for the pesto recipe, and how many servings does it make?

    Thanks!

  10. Anonymous says:

    Sorry to be slow with the recipe answers! One bunch of radishes is about 15 small round radishes. The pasta package was a standard 16 oz. package and it easily fed my family of six with lots left over for lunch the next day.

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