As Summer Ends, Fall in Love with Fresh Garden Produce 4

Laura Muir of “Fresh & Happy” Shares Her Recipes

The summer harvest in my garden has to be the highlight of the year. There’s nothing sweeter than garden fresh produce! The flavor is unbeatable. I know you all have a garden exploding with way more zucchini and tomatoes that you could possibly consume, right? That seems to be the case every time I plant a garden. I’m hoping to help you use up some of your bountiful harvest with these easy, garden fresh recipes that I know you’ll love.

Heirloom Tomato Toast

By Laura Muir, Fresh & Happy

This heirloom tomato appetizer will knock your socks off!

(Serves 6 as an appetizer)

Ingredients:

5-6 heirloom tomatoes, thinly sliced

1 loaf artisan bread, sliced in thirds and grilled

1 cup shredded Parmesan cheese

2-3 cups baby kale pieces

Kosher salt

Freshly cracked pepper

Olive oil

Fig balsamic reduction, for drizzling

Preparation:

Preheat grill to high heat. Slice artisan bread in thirds horizontally.  Spread olive oil over the tops of two of the flatter slices of the artisan loaf. Sprinkle with freshly cracked pepper and kosher salt. Preheat oven to a low broil. Grill both sides of the two artisan bread slices. Remove from grill when it is golden brown. Sprinkle tops of grilled bread with Parmesan cheese. Line a baking sheet and place 2-3 cups baby kale pieces on the tray. Drizzle with olive oil and sprinkle with freshly cracked pepper. Toss well to coat evenly. Place in oven on second to the top rack. Watch closely. Broil kale for 3-5 minutes, or until crispy but not browning much. Remove from oven and set aside. Slice heirloom tomatoes and arrange over Parmesan cheese in desired pattern. The tomato slices should overlap some. Top the tomato slices with crispy kale chips. Sprinkle a little more kosher salt and freshly cracked pepper over kale chips. Drizzle with fig balsamic reduction and a little olive oil. Serve warm, or at room temperature.

Greek Zoodle Salad

By Laura Muir, Fresh & Happy

I absolutely adore this recipe! If you haven’t tried zucchini noodles yet, you are missing out! They are the perfect way to incorporate garden zucchini into your meals. It is quick to prepare and has such a fresh, delicious flavor.

(Serves 4-6 as a side salad or light meal)

Ingredients:

2 English cucumbers cut with spiral slicer into small noodles (or grated)

2 medium zucchini, cut with spiral slicer into small noodles (or grated)

½ cup red onion, diced

1-cup cherry tomatoes, halved

6 ounces mozzarella cheese, cubed

1-½ cups salami, thinly sliced and diced

½ cup fresh Italian parsley leaves, rough chopped

½ cup Kalamata olives

½ cup Castelvetrano olives

1 packet Good Season’s Italian Dressing Mix

(Prepared with red wine vinegar, olive oil and one teaspoon Truvia)

Salt and pepper to taste

Preparation:

Slice cucumbers and zucchini with spiral slicer into “zoodles” (a.k.a. veggie noodles). Dice red onion, slice cherry tomatoes, cube mozzarella, slice salami and chop fresh parsley. Add all these ingredients into a medium sized mixing bowl. Add olives. Mix dressing together and drizzle half of the dressing over the salad. Toss well. Season with salt and pepper to taste. Cover and place in refrigerator to marinate for 30 minutes. Serve with additional dressing before serving.

Sweet And Spicy Corn Succotash Salsa

By Laura Muir, Fresh & Happy

If you are in the mood for something with a little kick, you’ve got to whip up a batch of this next recipe! It is so versatile. It can be served as a dip with chips or as a salsa topping to my Carne Asada Tostadas (Find the recipe on my blog: FreshAndHappy.com)

(Serves 10 as a dip or topping on a salad)

Ingredients:

2 tablespoons butter

2 shallots, minced

3 cloves garlic, minced

3 ears corn, kernels cut from cob

1 red pepper, diced

1 zucchini, diced

½ bunch cilantro, chopped, stems removed

2 chipotle peppers in adobo sauce, minced

1-tablespoon adobo sauce

Juice of 1 lime

1/3-cup sweet chili sauce

Kosher salt and freshly cracked pepper, to taste

Tortilla chips to dip

Preparation:

Prepare and chop all veggies as directed above. In a large skillet melt 2 tablespoons butter over high heat. Add in shallots, garlic and corn kernels. Sauté for 2 minutes. Add in red pepper, zucchini, cilantro, chipotle peppers, adobo sauce, lime juice, sweet chili sauce, kosher salt and freshly cracked pepper. Sauté for 5 minutes or until corn and zucchini are tender. You can serve this hot or cold. It is great both ways!

For more recipes and a glimpse into Muir’s vibrant, fun life, visit FreshAndHappy.com.