Summer gardens can give an amazing abundance of produce all at once, and it can be a lot to use and preserve it all in the span of just a couple of months. I typically can and freeze as much fresh produce as is possible for Winter, but it’s always nice to have a few quick recipes to use your harvest as is comes. We made zucchini bread for days and barely made a dent in our harvest, but this recipe is great with both fresh and frozen zucchini, and I’ve got plenty of both!
I love making freezer pesto, and have made it the last several years. It’s a great way to store your basil harvest all year long and it’s perfect to add to noodles or fix a plain spaghetti sauce. This year was my first year growing Kale in my garden and we get some from our CSA box every couple weeks so we’ve had an abundance. After all the salads, quiche and kale chips I decided to make Kale pesto. I’m always looking for ways to get my kids to eat more greens and this is such a great recipe because of how simple and healthy it is, and how easily I can integrate it into meals without the kids complaining, or even noticing. I’ve never been someone to use pine nuts or Parmesan in my pesto because I usually don’t have any on hand and after years of making my own Pesto I don’t find either of those ingredients necessary.
Pepper Jelly with crackers and cream cheese is one of my all time favorite snacks, so when I began canning last year Pepper Jelly was at the top of list to make. You can find Pepper Jelly at most grocery stores, but usually the selection is limited, and I’ve never once been able to find organic Pepper Jelly, which is why I love making my own. It’s also great to have on hand as a last minute hostess gift, or party appetizer.
With the holiday season approaching we have been working on making gifts for the year. I love making our gifts from scratch because it’s a great experience to share with the kids and I like giving a gift that we have put time, energy and effort into making. This year me and the kids went apple picking a few times and had a huge abundance of apples so we have been making Apple pie filling like crazy people. For this gift we have two separate jars one with Apple Pie Filling and one with a pie crust mix. For the Apple Pie Filling I used an adaptation of the Ball® Apple Pie Filling Recipe and adjusted the seasoning to suit my tastes, but you can adjust them for your own tastes, or use the seasonings in the Ball® recipe.
– For Gluten-free soup you can use this recipe as is, just make sure your soy sauce is gluten free as many brands have wheat listed on their ingredients. San-J makes an Organic, gluten free, low sodium soy sauce that I’ve never tried but it will be my next soy sauce purchaseAdd 1-2 Tbsp olive oil to large pot on Low-Med heat.
Put chopped onion and garlic into the pot and cook until tender.
Add chicken stock, water and soy sauce to the pot, and then bring the mixture to a boil. Reduce heat and let simmer for ten minutes. Add cubed tofu and return to boil.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
1 8oz package cream cheese
1 16oz package sour cream
½ cup grated parmesan cheese
2 Tbsp Ranch seasoning
2 ½ cups finely chopped broccoli leaves *
Several stocks green onion
2 cloves garlic
Mix cream cheese and sour cream in a small pot on low-med heat until well blended and smooth. Remove from heat and add ½ cup parmesan cheese and Ranch seasoning stirring until well blended. Finely chop your Broccoli leaves, the smaller the better.