Cook delicious meals with produce from UCM Garden and the local farmer's market
While also providing students with fresh produce, UCM Garden hopes to give students the skills to be able to cook healthy meals on their own. Many fresh produce recipes can be made in an on-campus kitchen for residents, your own apartment, or even your dorm room.
Here's some of our favorite meals made with seasonal veggies from the garden, as well as some ideas for students to experiment with on their own.
Here's some of our favorite meals made with seasonal veggies from the garden, as well as some ideas for students to experiment with on their own.
Creamed Cauliflower Summer Soup
Ingredients:
4 cups cauliflower, cut into florets
2 3/4 cups vegetable broth
1/3 cup cream
4 tbsp chives, fresh, chopped
1 pinch salt [optional]
ground pepper to taste [optional]
Before you start, A blender or food processor will be very useful to purée the soup.
Method
Ingredients:
4 cups cauliflower, cut into florets
2 3/4 cups vegetable broth
1/3 cup cream
4 tbsp chives, fresh, chopped
1 pinch salt [optional]
ground pepper to taste [optional]
Before you start, A blender or food processor will be very useful to purée the soup.
Method
- Prepare the cauliflower: cut it into large florets and boil it 10 min, at which point the cauliflower will be three-quarter cooked, i.e. firmer than al dente.
- Drain it and put it back into the pot. Pour the warm broth over the cauliflower (just enough to cover it). Simmer 8-10 min, until the cauliflower is soft. Season with salt and pepper to taste.
- Purée the soup in a blender or food processor until smooth. Transfer the soup to a container, cover and chill thoroughly, at least 2 h before serving.
- When ready to serve, pour in the cream, add seasoning, then add the minced chives. Ladle into bowls and serve.
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Baked Artichoke
Ingredients:
1 artichoke½ lemon
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 tablespoon garlic, minced
2 tablespoons fresh parsley
½ cup parmesan cheese
Method:
1. Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
2.Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
3.Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
4.Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for one hour 20 minutes.
5.When done, serve with extra parsley, lemon wedge and your favorite dipping sauce
Ingredients:
1 artichoke½ lemon
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 tablespoon garlic, minced
2 tablespoons fresh parsley
½ cup parmesan cheese
Method:
1. Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
2.Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
3.Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
4.Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for one hour 20 minutes.
5.When done, serve with extra parsley, lemon wedge and your favorite dipping sauce
-More Ideas
-Fresh veggie tacos made with corn tortillas and grilled seasonal veggies -Healthy salads with your choice of seasonal veggies and basalmic vinagrette. -Spice up your boxed mac-n-cheese with diced cherry tomatoes from the garden! -Use some peppers from the garden to spice up your meals -Make your own tea with leaves from the garden that can be dried or used fresh -Cooking healthy meals with your friends is the perfect way to relax after a long week at school |