Recipes: scrumptious, easy dishes made with vegetables from the garden

Asparagus roll-ups / Loretta Gillespie

This time of year when everything is so fresh, garden dishes for your table are just the thing to bring family together. After all, who doesn’t love fried okra, creamed corn and tomatoes? Add cornbread and sweet tea and you have a true Southern meal fit for a king.

Let’s try some new recipes for some tried and true garden staples that, if you don’t garden yourself, you can always find at an area farmer’s market.

Asparagus Roll-Ups

• Phyllo dough sheets, about 2 dozen
• Butter, one stick, melted
• Garlic salt, 1-2 teaspoons
• 2 big bunches of fresh asparagus

1. Thaw phyllo dough according to directions on box.
2. Using a marinating brush, spread butter over dough, one or two sheets per one asparagus spear.
3. Roll one spear tightly in dough, then place on cookie sheet covered with parchment paper.
4. Repeat this process until all asparagus has been used.
5. Sprinkle with garlic salt to taste.
6. Bake at 350 until phyllo dough turns a beautiful golden brown, about 12-20 minutes in most ovens.
7. Serve immediately.

Serving suggestion: Try serving hollandaise sauce over asparagus roll ups when done.

Fried Corn

• Fresh whole kernel corn (From 7-8 ears)
• One stick butter
• One small Vidalia onion, finely chopped
• One red bell pepper, diced
• One green bell pepper, diced
• Salt, pepper, and Cajun seasonings to taste

1. Melt butter in a non-stick or iron skillet.
2. Slice corn off the cobs.
3. Add corn.
4. Add chopped and diced vegetables.
5. Add seasonings to taste.
6. At a low boil, cook until almost all moisture has reduced to about ¼ cup.

That’s all there is to it! This is a great substitute for potatoes when grilling chicken or beef.

Stewed Mushrooms

Mushrooms are an acquired taste, but for those who love them, they are a wonderful addition to a steak dinner, or a tasty accompaniment to pork dishes.

Mushrooms are fragile; take care that you handle them gently.

• 1 lb. fresh mushrooms
• ½ stick of butter, or olive oil
• 4 T. Worcestershire sauce or soy sauce
• Garlic salt

1. Clean any soil from mushrooms under cool, running water.
2. Slice fresh mushrooms in sauté pan to which half a stick of butter or olive oil has been added.
3. Add Worcestershire sauce, or soy sauce.
4. Add garlic salt to taste.
5. Sauté until mushrooms are tender, about 15 minutes on low heat.
6. Serve immediately.

Fruit Combo

Slice fresh peaches, strawberries and blueberries together for a pretty after-dinner dish. You can add a little sugar if desired. Refrigerate until time to serve. Serve with whipped cream or drizzle a little honey over the top and stir well.

Easy Green Beans

• 1 lb fresh green beans
• 2 chicken bouillon cubes
• ¼ cup chopped onion
• 1 red bell pepper, chopped
• Black pepper

1. Wash and snap green beans.
2. Place in iron skillet to which enough water has been added to cover beans.
3. Bring to a low boil, turn heat down slightly.
4. Add chicken bouillon cubes, onion, red bell pepper for garnish and black pepper to taste.
5. Place cover over beans, cook until almost all of the liquid has been reduced and beans are fork tender.

Kale Salad

• Fresh bunch of kale
• Dried cranberries, to taste
• Raisins, to taste
• Toasted sesame seeds, to taste
• Bacon bits, to taste
• Honey mustard salad dressing, to taste

1. Wash kale to remove any debris and soil.
2. Remove large stems from freshly chopped kale.
3. Drain well on paper towels.
4. Add chopped dried cranberries, raisins, toasted sesame seeds and bacon bits.
5. Serve with your favorite honey mustard salad dressing.

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