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    You are in: Home / Cookbooks / Fresh From the Garden
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    14 recipes in

    Fresh From the Garden

    In the Deep South most of us have lovely vegetable gardens. This cookbook is a collection of recipes for our harvests I have tried and loved.

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    This is a great refreshing treat on a hot summer day!

    Recipe #313602

    There is nothing ordinary about these baked tomatoes. They are scrumptions especially at this time of the year when tomatoes are so flavorful. Everything can be made up ahead of time for that last minute serving. Bon appetit! Update: There was some confusion whether to slice or cut the tomato in half...so I have re-worded the recipe to read a little bit better.

    Recipe #386586

    My friend Amy recently sent me her recipe for her sweet zucchini bread. This is "...one of our all-time fave recipes for something dessert-like, even if it isn't specific to Thanksgiving." When her daughter brought home a baseball-bat sized zucchini this past summer, this is what they did with it. :) Makes 4 loaves.

    Recipe #48013

    You might find yourself purchasing zucchini in your grocery store all year around just to make these, they are *that* good! --- you will be lucky if these even make it to the table lol! you may also add in some canned corn niblets or some cooked rice, although garlic powder may be used I strongly suggest to use fresh minced garlic, this recipe is very forgiving so don't worry about the the exact measurments--- these are delicious served with sour cream :) also take a look at my recipe#138173

    Recipe #244592

    ZUCCHINI COBBLER TASTES LIKE APPLE PIE

    Recipe #9795

    Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.

    Recipe #749

    9 Reviews |  By KateL

    Entered for safe-keeping. From Martha Rose Schulman's Fast Vegetarian Feasts, received in February 2009 Cookbook Swap. This is based on Italian Pasta Aglio e Olio (pasta with oil and garlic), adding zucchini that has been cut in matchsticks and briefly steamed, then tossed with the pasta and the oil, garlic, and Parmesan cheese. Although the author says 2-3 teaspoons of finely minced garlic is a lot, I would tend to add more, just because... DH and I love garlic.

    Recipe #361069

    Recipe #282491

    Wonder, rich, and something people don't expect. You will have people wanting this recipe once you serve it. There are variation at the end that makes it even richer.

    Recipe #243205

    VERY moist and delicious, can't wait for summer to make it again!

    Recipe #120025

    10 Reviews |  By ellie_

    Delicious way to serve the garden zucchini with fresh herbs. Recipe source: Bon Appetit (January, 1983)

    Recipe #71480

    18 Reviews |  By Lennie

    A variation on zucchini bread.

    Recipe #12362


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