This recipe uses basil and zucchini. Find the original recipe here.

You will need:

• A large bowl
• A large pan or skillet
• A spatula
• A knife for chopping vegetables
• 3 C corn kernels - fresh, frozen, or canned
• 1 Tbsp butter
• 1 tsp Kosher salt, divided
• 1/2 tsp black pepper
• 2 Tbsp olive oil
• 2 C diced zucchini
• 3 scallions chopped
• 4 oz. goat cheese
• 1/2 C large basil leaves, packed loosely (more, if desired)
• 4 8-inch tortillas

Directions:

1. Brown the corn over medium heat in the pan, about 5-7 minutes, remove pan from heat
   Transfer the corn to a small bowl
   Add the butter, 1/2 tsp salt, and 1/4 tsp black pepper
   
   
2. Add olive oil to pan and return to medium heat
   Add zucchini, 1/2 tsp salt, and 1/4 tsp black pepper to the pan
   Cook for 3-4 minutes, until zucchini gets soft
   
   
3. Add chopped scallions and cook for an additional minute
   Turn off heat
   Return the corn to the pan with the other ingredients
   Stir to combine everything
   Remove cooked ingredients to the bowl
   
   
4. Return the pan to medium heat
   Add a small amount of olive oil to the pan
   Add a tortilla once the olive oil begins to shimmer
   
   
5. Spread 1-2 Tbsp of softened goat cheese on one half of a tortilla
   Add the zucchini/corn/scallion mixture evenly on top of the goat cheese
   Add a few large basil leaves on top of the mixture
   Fold the tortilla over so the mixture is covered
   Cook for 2-3 minutes, then flip the tortilla over and cook for an additional 2-3 minutes
   
   
6. Slice into thirds and serve while warm.

This recipe uses basil and tomatoes.

You will need:

• A large plate/platter or deep bowl
• A sharp knife
• A cutting surface to prep the tomatoes, cheese, and basil leaves
• 3-4 medium heirloom tomatoes (the more colorful, the better; we love using a variety of garden tomatoes!)
• 8 oz. mozzarella cheese
• Fresh basil leaves (handful, or more to taste), coarsely chopped (or ripped by hand)
• Extra virgin olive oil for dripping over top of salad
• Coarse salt (to taste)
• Ground black pepper (to taste)

Directions:

1. Cut the tomatoes and cheese into bite-sized pieces
   
   
2. Arrange tomatoes and cheese on the large plate/platter or deep bowl
   
   
3. Drop pieces of basil leaves over the tomatoes and cheese
   
   
4. Drizzle extra virgin olive oil over the tomatoes, cheese, and basil

• Grilled corn (4 cups)
• Balsamic vinegar (drizzled over top)
• Scallions (1/2 C, sliced)
• White wine vinegar or sherry vinegar (3 Tbsp.)
• 1/2 tsp. sugar
• Dollops of pesto (recipes appear below)
• Mint leaves 
• Strawberries or raspberries

This recipe uses basil and garlic.

You will need:

• A sharp knife
• A cutting surface
• A medium-sized bowl
• A food processor or blender (ideally), or a mortar and pestle
• 4 C basil 
• 1/2 C olive oil
• 1/3 C pine nuts
• 1-2 garlic cloves (to taste)
• 1/2 C Parmesan cheese (more to taste)
• 1 tsp. salt (to taste)

Directions:

1. Combine the basil, olive oil, pine nuts, and garlic cloves in a blender. Blend until smooth paste forms
   
   
2. Add cheese and salt to the paste and blend until smooth again
   
   
3. Transfer pesto to medium-sized bowl
   
   
4. Drizzle pesto with olive oil
   
   
5. Place bowl in refrigerator to chill for at least 1 hour

• Kale - 1 large bunch, ribs removed
• Cook the kale in large pot of salted water until bright green/wilted; under a minute. Add to the other pesto ingredients above or substitute the kale for the basil entirely.
• Almonds - use in place of pine nuts
• Nutritional yeast - a vegan alternative to Parmesan cheese; use about half the amount of nutritional yeast as you would use the Parmesan cheese in this recipe

This recipe uses cauliflower, garlic, onion, and parsley. The original recipe can be found here.

You will need: 

• A sharp knife
• A cutting surface
• A rubber spoon or spatula
• A whisk or other stirring utensil (e.g., fork)
• An ovenproof skillet (medium or large)
• 1/2 C olive oil
• 1 medium onion, peeled and thinly sliced
• 2 cloves garlic, peeled and finely chopped
• 1 small head cauliflower, cut up into florets and coarsely chopped
• 1 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1 tsp ground cumin
• 1/4 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 Tbsp rice flour or potato starch
• 1/2 tsp baking powder
• 1/2 C chopped fresh parsley
• 4 eggs
• 1/2 C goat-milk cheese, crumbled 

Directions:

1. Preheat the oven to 400˚F
   
   
2. Heat 1/4 cup of oil in a medium-sized, ovenproof skillet over medium heat
   Add onion, garlic, cauliflower, salt, pepper, cumin, turmeric, cayenne, and parsley
   Stir-fry for 4 to 5 minutes, or until the cauliflower is soft
   
   
3. Break the eggs into a mixing bowl
   Add the remaining ingredients and whisk lightly
   
   
4. Pour the kuku mixture into the skillet and give it a quick stir using a rubber spatula
   Reduce heat to low
   
   
5. Flatten the surface of the kuku, and pour the remaining oil around the edges. Cook for 4 minutes.
   
   
6. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the edges are lightly browned and coming away from the skillet
   Remove the skillet from the oven, cut into wedges, and serve with bread, herbs, and yogurt

This recipe uses cauliflower and garlic. See "Note" section for variations which use other veggies from the garden.

You will need:

• A sharp knife
• A large roasting pan
• A large bowl
• 1/4 C canola oil
• 1 tsp garlic powder
• 1 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp cayenne
• 1/4 tsp ground black pepper
• 1 large head cauliflower (about 3 lbs.), cut into florets
• Kosher or coarse salt (to taste)

Directions:

1. Preheat the oven to 450˚F 
   
   
2. Lightly grease a large sheet pan (preferred) or large shallow roasting pan with oil
   Combine the oil with the garlic salt, curry powder, cumin, cardamom, ginger, cayenne, and black pepper in a large bowl
   Mix well
   
   
3. Add the cauliflower and toss to coat
   Spread the cauliflower on the prepared pan in a single layer
   Roast for about 20 minutes, stirring occasionally, until the florets are tender-crisp and browned
   
   
4. To serve, mound the florets on a serving platter and sprinkle with the kosher salt to taste

Note: This recipe lends itself to many other vegetables we grow in the garden. For a twist on this recipe, try adding in one or more of the following while you're roasting your cauliflower, or substitute completely for an entirely different dish:

• Beets - may require a longer roasting time
• Broccoli - try to make the florets the same size as the cauliflower for efficient roasting
• Carrots - may require a longer roasting time
• Onions - roughly chopped
• Potatoes - may require a longer roasting time
  

This recipe uses cucumbers and garlic.

You will need:

• A sharp knife
• A cutting surface
• A large bowl
• 1 large cucumber
• 1/4 to 3/4 yogurt - if using thick Greek yogurt, you may wish to thin with a little water or kefir
• 1 tsp of dried mint leaves
• 1 garlic clove, pressed or minced
• Pinch of salt and pepper, to taste

Directions:

1. Peel and cut the cucumber in quarters length-wise, and remove seeds if you wish
   Slice the quarters into 1/2-inch pieces
   Place the cucumber pieces in a large bowl
   
   
2. Fold in the yogurt and mix them together to completely cover the cucumber
   Start with less yogurt and add more as you wish to get the consistency you want
   
   
3. Press or mince the garlic
   Add the garlic, mint, salt, and pepper to bowl with cucumbers and mix thoroughly.
   
   
4. Place the bowl in a refrigerator for about an hour (longer resting time will allow the flavors to marry)
   
   
5. Serve cold, great with a piece of pita bread!

Note: This dish can be made with vegan yogurt to make this a vegan dish!

This recipe uses cucumbers, dill, and sweet onions.

You will need:

• A sharp knife
• A cutting surface
• A large heat-resistant bowl or container with lid (cling film or aluminum foil will work fine, too)
• A medium sauce pan
• 4-6 medium cucumbers
• 1 medium-to-large sweet onion
• 2-3 oz. dill (think a handful of dill fronds; more or less to taste)
• 1 C white vinegar
• 1 C granulated sugar

Directions:

1. Peel the cucumbers
   Slice the cucumbers in half length-wise and remove the seeds if desired
   Slice the cucumber halve into 1/2-inch pieces 
   Place the cucumber slices into a large bowl
   
   
2. Peel the sweet onion and cut in half
   Slice the onion halves into 1/4-to-1/2-inch wide half-rings
   Place the onion slices into the bowl with the cucumber pieces
   
   
3. Roughly chop the dill 
   Add the dill to the bowl with the cucumbers and onions
   Mix well
   
   
4. Add one cup of white vinegar to the saucepan and place over medium heat
   While the vinegar is heating, add 1 C of granulated sugar, stirring continuously
   Continue stirring the vinegar-sugar mixture until the sugar has completely dissolved into the vinegar
   Remove the vinegar-sugar mixture from the stove
   
   
5. Pour the vinegar-sugar mixture over the large container of cucumbers, onions, and dill
   Mix well
   
   
6. Place lid on container and place container in the refrigerator for at least 3 hours