Most of these recipes aim to have the fewest ingredients without sacrificing taste. All are centered around vegetables that are grown in the backyard. Some may require additional ingredients such as mayo, egg, herbs, lemon juice and so on. Bon apetit.

Bacon tomato salad

Fry bacon, peel and chop tomatoes, dice cheese of choice, combine all with mayo, salt and pepper to taste.

Zucchini Refrigerator salad

Chop 2-3 zucchini into chunks, chop 1/2 red onion and 1/2 pepper of choice ( bell, other sweet, or 1 hot pepper). 1-2 cloves fresh garlic, coarsely chopped. Fill quart jars with chopped vegetables. Mix 1/2 cup vinegar of choice (I used white wine vinegar), 1/2 cup water, 1 tsp salt, 3T sugar, fresh herbs or other seasonings. Pour over vegetables to fill jar. Refrigerate for at least 2 days to allow flavors to penetrate zucchini.

Butternut Squash Pie

Family treat: You peel the squash and boil until tender. Drain boil until tender. Mash with potato masher and add some butter and we add one if the following flavors. Orange, lemon or cinnamon and nutmeg. So we have the same dish but slightly different flavors, and very nutritious. Then put in pie plates with or with out crust and bake in oven like a sweet potato pie.

Braised Radishes

Wash 3dozen radishes and remove stems and roots. Cut in half or quarters. In a medium saucepan or skillet, bring 1/2 cup of water, 2tbsp of sugar and 1/2tsp of salt to a boil. Add radishes and reduce heat to simmer. Cover and cook until radishes are tender and can be pierced with a fork, about 5-7 minutes. Uncover and cook until liquid reduces to make a shiny glaze. Serve warm. Refrigerate leftovers within 2 hours.

Carrot Raisin Salad

Combine 4 shredded carrots and 1/2 cup of raisins in a serving bowl. Mix 2tbsp of low fat mayonnaise or 2tbsp of salad dressing with 2tbsp of yogurt or 2tbsp of orange juice. Pour mixture over carrots and raisins and chill until serving time. Refrigerate leftovers within 2 hours.

Cucumber and Tomato Salad

Combine 2 chopped cucumbers and 2 chopped tomatoes in a bowl. Stir 1/4cup of mayonnaise, 1/4 cup of sour cream and 2tbsp of dry dill weed together. Stir sauce into vegetables. Refrigerate leftovers within 2 hours.

Mashed Carrots

Steam or boil 7 sliced carrots until they are very soft. Drain carrots if needed. Put carrots in a medium bowl. Mash with a fork until smooth. Stir in 2tsp of butter, 2tsp of honey, 1/4tsp of salt and 1/8tsp of pepper. Add seasoning if desired. Refrigerate leftovers within 2 hours. Try one of these seasonings: chili powder, curry powder, onion powder, dried thyme, and dried sage. Honey is not recommended for children under 1 year old.

Oven-Roasted Radishes with Peas

Preheat oven to 450 degrees. In a rimmed baking sheet, mix 10 quartered radishes with 2tsp of oil, small pinch of salt and pepper. Roast in the oven for 10 minutes. Sprinkle 1 cup of peas over the radish mixture and roast until peas are heated through. Remove from oven and sprinkle with 1tbsp of lemon juice and 1tsp of dried dill, if desired. Refrigerate leftovers within 2 hours.

Bell Pepper Smoothie

Combine all ingredients in a blender or food processor. 1medium banana, 1 can of pineapple drained, 1/2cup of red bell pepper (seeded and chopped), 2 cups of frozen mixed berries and 1 cup of water. Blend until smooth. Serve Immediately. Refrigerate or freeze leftovers within 2 hours. For a sweeter smoothie reserve and add juice from the canned pineapple. Use less water if adding juice. Use any combination of berries.

Baked Cauliflower Tots

Preheat oven to 400 degrees. Spray a baking sheet or line with parchment paper or foil. Grate 1/2 of cauliflower on large holes of a grater. In a medium bowl, combine cauliflower, 1 egg, 3tbsp of flour, 1/4cup of cheddar cheese, and small pinch of salt; mix well. Press mixture together to make about 15 small balls or logs; Place on the baking sheet with space between each ball or log. Bake for 20 minutes or until cooked through. For extra crispy tots, broil for an extra 2 minutes. Watch closely to avoid burning. Refrigerate leftovers within 2 hours.

Buttered Tomatoes with Ginger

Grab a 1-inch piece ginger, peel and cut into thin matchsticks. Finely chop 4scallions (white and pale parts). The left over dark green parts of the scallion can be thinly sliced for later garnishing. Heat 4tbsp of butter in a large skillet over medium. As soon as butter stops foaming, add the ginger pieces and scallion whites and cook, stirring, until fragrant, about 1 minutes. Add 4cups of chopped tomatoes and cook, turning gently with a large spoon, until tomatoes are juicy and just warmed through, about 2 minutes. Add 2tbsp of soy sauce and toss to combine. Taste and season with kosher salt, if needed. Top with scallion greens. Serve on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

Grilled Halibut and Bok Choy with Coconut-Lime Dressing

Find 1 small head of bok choy, leaves separated, thick stems trimmed. Prepare a grill for medium heat; oil grate. Pulse 1/2cup unsweetened coconut flakes in a food processor or a blender until coarsely chopped. Finely grate 1 lime zest directly onto halibut and pack on coconut flakes. Drizzle lightly with oil; season with salt and pepper. Lightly coat bok choy with 1 Tbsp. oil; season with salt. Grill halibut, turning once, until browned on both sides and just opaque in center, about 5 minutes. Meanwhile, grill bok choy leaves until lightly browned and tender, about 30 seconds per side. Dressing: Squeeze 2 Tbsp. lime juice into a small bowl and stir in 3/4cup of unsweetened coconut milk; season dressing with salt. Divide halibut and bok choy among plates and drizzle with dressing.

Egg, Lettuce, Tomato Sandwich

Spread both sides of bread slices all the way to the edges with the thinnest layer of mayonnaise possible. Heat a dry large skillet over medium-low; cook bread until golden, about 3 minutes per side. Transfer to a plate; let cool. Spread remaining mayonnaise over both slices of bread. Top a slice with sliced tomatoes; season generously with salt and pepper. Arrange 2 sliced hard-boiled eggs over tomatoes; season. Top with lettuce, close sandwich, and cut in half.

Meatballs with Mint

Grate 1small onion on the large holes of a box grater and squeeze firmly with your hands to release excess liquid. Place onion in a medium bowl. Find three 1-inch-thick slices stale white sandwich bread, crusts removed. Working one at a time, hold slices of bread under running water very briefly to soften (be careful not to waterlog or make soggy). Squeeze firmly with your hands to expel the water. Very finely chop bread and place in bowl with onion. Add 2 large beaten eggs and mix well. Add 1 pound ground beef chuck (20% fat) beef and 1 cup finely chopped mint; season generously with salt and pepper. Mix with your hands until evenly distributed; be careful not to overwork. Portion into 24 balls (about 1 heaping Tbsp. each). Heat oil in a medium skillet, preferably cast iron, over medium. Working in 2 batches, add meatballs and press down on each one to flatten slightly. Fry until browned and very crisp, about 3 minutes. Turn and fry on other side until browned and very crisp, about 3 minutes. Transfer to a platter as you work. Serve with Tzatziki.


Prepare 3 Persian or 1/2 English hothouse cucumbers, cut into 1/4-inch pieces. Toss cucumbers with a few generous pinches of Kosher salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain. Mix cucumbers, 1 cup plain whole-milk Greek yogurt, 3tbsp olive oil, 2tbsp lemon juice, and 1 garlic clove slightly crushed in a medium bowl; season with salt. Let sit at room temperature until tzatziki tastes garlicky, 15–20 minutes; discard garlic. Stir in mint just before serving. Do Ahead: Tzatziki (without mint) can be made 3 days ahead. Cover and chill.

Basic Lemon Vinaigrette

Whisk 2/3cup of olive oil and 1/3cup lemon juice in a small bowl or shake in a resealable jar to emulsify; season with Kosher salt and pepper.

Mixed Greens with Yogurt Dressing and Dill

Tender greens: mizuna and baby lettuces. Whisk vinaigrette and 2tbsp plain whole-milk Greek yogurt in a large bowl. Add 8cups of mixed tender greens, 1/4cup coarsely chopped dill, and 2tbsp of sesame seeds and toss to coat; season salad with salt and pepper.

Sweet Potato Fettuccine

Peel 1 large sweet potato, and cut lengthwise into 1/8-inch-thick slices using a mandoline. Stack 4 to 6 potato slices on a cutting board; cut lengthwise into 1/4-inch-wide strips. Repeat procedure with remaining slices. Melt 3tbsp butter in a large skillet over medium heat; add potato strips, and sauté 6 to 8 minutes or until al dente. (Don't overcook strips or they will fall apart.) Add 1/2 cup Pecan Gremolata, and toss gently to coat. Garnish with fresh parsley sprigs. Serve immediately.

Pecan Gremolata

Stir together 1/3cup finely chopped flat-leaf parsley, 1/3cup finely chopped toasted pecans, 1tbsp lemon zest, 2 minced garlic cloves, and salt in a small bowl.