1 small onion

1 lb ground beef

2 large bell pepper

2 cups cooked rice

½ tsp garlic powder

Chopped herbs

Salt and pepper

Sauté onions for 2 minutes over medium heat. Add ground beef and brown for 3-4 minutes until 50 percent cooked. Mix cooked rice, ground beef, chopped herbs, salt, and pepper. Slice peppers from top to bottom and remove seeds. Fill the pepper cavity with meat mixture and bake at 400 degrees in the oven for 20-30 minutes.

Fresh corn

1 tbsp mayonnaise

1 tsp hot sauce

Fresh cheese (cojio or Parmesan)

Cilantro

Grill corn over medium heat to get a little charred. While corn cooks, mix mayonnaise and hot sauce together. Sprinkle a large plate with cheese to roll the corn in. Once cooked, spread mayonnaise on the corn and then roll in cheese and sprinkle cilantro on top. Stab cob with a fork or stick for easy eating.

1 cup ripe tomatoes

½ cup white onion

4-8 chilies (habanero, Serrano, jalapeno depending on the amount of heat you like)

2 garlic cloves, peeled

¼ cup flat-leafed parsley

¼ cup cilantro

Lemon juice to taste

Salt to taste

Finely chop all ingredients, mix, and season to taste. 

8-10 medium sized radishes

1 tsp garlic powder

2 tbsp butter

Fresh herbs (parsley, basil, dill)

Toss radishes in garlic and butter. Place in a baking pan and roast at 400 degrees for 15-20 minutes until golden brown. Sprinkle with fresh herbs. Salt to taste.

1-2 handfuls of Nasturtium leaves and flowers

½ tsp garlic powder

1 tbsp butter

Saute Nasturtiums over medium heat in butter with garlic for 2-3 minutes.

1 lb ground turkey or chicken

10-12 lettuce leaves (iceberg or other large leaf)

1 cucumber

1 sweet pepper

2 tbsp Teriyaki sauce 

2 tbsp mayonnaise

1 tbsp Sriracha hot sauce

1 tsp water

Fresh cilantro or parsley

Slice cucumbers and peppers into matchsticks. Set aside. Mix mayonnaise, hot sauce, and water together. Set aside. Wash and dry lettuce leaf for wraps.

Brown ground meat over medium heat. Once fully cooked, add Teriyaki sauce.

Fill lettuce wraps with meat and vegetables. Drizzle with sauce and serve.

Rice paper wrappers

Fresh garden veggies (carrots, peppers, cucumber)

Lettuce

2 tbsp peanut butter

1 tsp Soy sauce

1 tsp honey

½ cup coconut milk

½ cup water 

Thinly slice veggies into matchsticks. Dip rice paper in water, fill the circle center with veggie mix and lettuce leaf, fold in ends and roll.

For peanut sauce, combine honey, soy, and coconut milk. Slowly add mixture to peanut butter, stirring constantly. Then with water to desired consistency.

Bunch of carrots, peeled

Brown sugar

Butter

Water

Boil carrots in water for 5 minutes. Add to the frying pan with butter and cook over low heat for 4-5 minutes. Sprinkle it with brown sugar and transfer to the 400 degree oven. Cook for 5-10 more minutes until sugar melts and bubbles. Make sure your frying pan is oven safe, don't burn the sugar!

1-2 handfuls green beans

1 tbsp soy sauce 

2 tsp of honey

Almonds (slivered or chopped)

Oil

Mix soy sauce, honey and 1 tsp of water together and set aside.
Use a pan with a well-fitted lid. Over medium heat, cook green beans in oil for 1-2 minutes, add a tablespoon of water to the pan and quickly cover with a lid to avoid “spitting.” Once all water has cooked away, add soy mixture and cook for 30 seconds. Garnish with almonds.

Bok choy

Sesame oil

Salt

Sesame seeds (optional)

Add bok choy and a tablespoon of water to a frying pan over medium heat. Cover and cook 3-4 minutes, drizzle with sesame oil, salt, and garnish with sesame seeds.

Fresh broccoli crown (cut into small florets)

2 tbsp mayonnaise

Red onion

1 tsp Dijon mustard

½ tsp lemon juice

½ tsp harlic powder

Salt

Pepper

Mix mayonnaise, mustard, garlic, lemon, salt and pepper in a bowl. Add finely chopped red onion and broccoli and toss well. Allow to rest in the refrigerator for 2 hours minimum.

Whole Cabbage

2 tbsp Salt

Cut out the cabbage core and fill with salt. Allow to rest for 2 hours. Shake off excess salt. Chop cabbage and place in a bowl. Fill the bowl with distilled water and cover the cabbage with a plate to keep it submerged. Store in a dark place for a minimum of 5 days up to 3 weeks. Make sure Cabbage stays submerged and no mold forms.

Fresh green beans

1 cup white vinegar

1 ½ cup water

Kosher salt

Fresh dill

Fresh garlic

Peppercorns

You will need a canning jar with a lid. Bring water to a boil. Add salt, peppercorns, and green beans and cook for one minute. Turn off heat and add vinegar. Place fresh dill and slices of garlic in the jar. Fill jar with green beans standing up, and top with hot brine. Close the jar, allow it to cool and store in a refrigerator. Good for up to 1 month.

Chopped fresh cabbage

2-4 peppers (serrano, jalapeno, habanero)

Butter

Pinch of brown sugar

Salt

Cumin (optional)

Chop peppers smaller for hotter peppers. Sauté peppers in butter for 1 minute, add chopped cabbage, 1 tbsp of water, pinch of sugar, salt and cumin. Cover and cook for 10 minutes, stirring 2-3 times. 

1 large eggplant or several small

1 tsp olive Oil

2 tsp Tahini

Salt and pepper

Pinch of sugar

Bake eggplants whole in the oven for 20-60 minutes depending on the size. Eggplant should be brown on the outside and completely soft on the inside. Scrape the inside of the eggplant into a bowl and mix with Tahini, olive oil, salt, pepper and a pinch of sugar. Compost the eggplant skins.

Cherry tomatoes

Olive oil

Fresh herbs

Toasted bread

Drizzle cherry tomatoes with olive oil and roast in a 400 degree oven for 20 minutes. Toss with fresh herbs and serve with toasted bread.