RECIPES FROM THE GARDEN

Created by the gardeners of The Branchburg Community Garden

2022

KALE CABBAGE SLAW�SUBMITTED BY SUE JAMIESON

Ingredients

• 1/4 cup fresh lemon juice
• 1 Tbsp Dijon mustard
• Salt and pepper to taste
• 1/3 cup olive oil (sesame oil can be used)
• 5 cups shredded cabbage
• 5 cups kale cut in thin strips without the stems
• 2 carrots grated
• 1/2 cup toasted seeds (pumpkin)

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Instructions

• You will need a large bowl
• Combine all the ingredients in the bowl
• Mix everything together and enjoy

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TIP - you might have to add more lemon

juice the following day

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CARROT PUDDING�(GAJAR HALWA) – 4 SERVINGS �SUBMITTED BY ANNA SATIN

Ingredients

• 4 cups carrots peeled & finely shredded (5-8 carrots based on size)
• 4 tablespoons butter or clarified butter (ghee), divided (2 tbsp and 2 tbsp)
• 1 1/2 cups whole milk
• 1/2 tsp cardamom powder or 1 tsp vanilla
• 6 tablespoon sugar
• 1/2 cup roasted nuts, chopped (or 1/4 cup nuts + 1/4 cup raisins)

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Notes:

• Any roasted nuts - cashew, almond, pistachio - can be used.
• Amount of butter, milk and sugar can be adjusted incrementally as long as the pudding is thick enough to be picked up with a fork.

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Instructions

• On medium heat, sauté carrots in 2 tablespoons of butter on a heavy bottomed pan stirring often for about 8 minutes.
• Add milk to the carrots and stir till milk is absorbed by carrots - about 6-7 minutes - stirring often to avoid burning.
• Add sugar and the remaining 2 tablespoons of butter/ghee to carrot mix. Initially, the sugar will make the carrot mix runny. Keep stirring often for 5-6 minutes until all water is absorbed. Add vanilla or cardamom powder.
• Add nuts, etc. and cook the mix for few more minutes till the color deepens a bit. Serve the thick pudding in ice cream

cups warm or cold.

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GREEN BEAN SALAD �WITH BALSAMIC BASIL VINAIGRETTE�SUBMITTED BY BARB BUEHLER

Ingredients

SALAD

• 1 bunch beets about 4 beets - or more if desired
• 2 pounds fresh green beans trimmed and cut in half
• 2 cups cherry tomatoes (I like mixed colors) halved
• 1/4 cup minced red onion or shallots
• 1/2 cup craisins
• 3 cups baby arugula
• 1 1/2 cups (10 oz.) Ciliegine - fresh mozzarella balls (1-2 inches) halved
• 1/2 cup toasted pine nuts

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DRESSING

• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons minced fresh basil
• 1/2 tsp EACH salt, pepper, garlic powder

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Instructions

BEETS:

Preheat oven to 400 degrees F. Cut the top and bottom ends off of the beets then peel using a vegetable peeler. Cut the beets into 1- 1 ½ inch chunks. Place beets on a foil lined baking sheet. Toss with 1 tablespoon olive oil and some freshly cracked salt and pepper. Roast for 35-40 minutes or until the beets are fork tender.

DRESSING:

While the beets are roasting, prepare the rest of the salad. Add all of the Dressing ingredients to a mason jar and shake vigorously or whisk together in a small bowl. Refrigerate dressing until ready to use. If serving salad within the hour, then place dressing in the freezer to quickly chill.

GREEN BEANS:

Bring a large pot of water to a boil and stir in two tablespoon salt. Add the green beans and cook until tender crisp, 1 to 2 minutes. Meanwhile, prepare a large bowl of ice water to transfer the greens to. Using a slotted spoon, transfer beans to ice water to stop cooking. Drain the beans and pat very dry. Transfer to a large salad bowl.

Combine green beans with tomatoes, beets, red onion, and craisins. Drizzle with some of the dressing, cover and chill one hour (time permitting). When ready to serve, toss with arugula, mozzarella, pine nuts and additional dressing if desired. Season with freshly cracked salt and pepper to taste.

GRANDMAS TOMATO BAKE�SUBMITTED BY LEIGH JOHNSON

Ingredients

• 1 large eggplant, peeled and cubed
• 2-3 large tomatoes, sliced
• 1 medium yellow onion, thinly sliced
• 1 cup milk
• 1 cup cheddar cheese, grated
• tap here
• 4 large eggs
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried thyme
• Kosher salt and fresh ground pepper, to taste

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Instructions

• Preheat oven to 400°F and lightly grease an 8x8-inch baking dish.
• In a medium skillet, heat the olive oil over medium heat and add onion and eggplant. Sprinkle with salt and sauté until onions have softened and eggplant is tender, 6-8 minutes. Set aside.
• In a medium bowl, whisk together eggs and milk until well combined. Add cheese, thyme, salt and pepper and stir until incorporated. Add eggplant and onion and stir to combine.
• Pour mixture into prepared baking dish and top with sliced tomatoes. Bake until mixture has set and top is lightly browned, about 45 minutes.
• Let cool at least 5 minutes before slicing and serving.

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CABBAGE SOUP�SUBMITTED BY BILL MACIBORSKI

Ingredients

• Half a cabbage chopped
• 1 quart of vegetable broth
• 1 cup of water
• 2 large carrots sliced
• 6 small potatoes
• 2 stalks of celery chopped
• 1 can of cannellini beans
• 1 28 oz. can of plum tomatoes
• 1 teaspoon minced garlic
• Salt and pepper to taste
• 1 medium onion sliced
• 1 ring of kielbasa sliced. Substitute smoked pork if you like.

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Instructions

• You will need a big pot.
• Heat on medium for about an hour or until everything is cooked.

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BASIL PESTO�SUBMITTED BY DYAN ROSARIO

Ingredients

• ¾ cup pine nuts
• 3 cups packed fresh basil leaves
• 1 ½ cup olive oil
• 1 cup grated parmesan cheese
• 4 medium garlic cloves

Instructions

• Place all ingredients in a food processor.
• Process until smooth.
• Heat slightly in saucepan and/ or serve over cooked pasta.

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ROASTED SQUASH AND RADISHES �(6 -8 SERVINGS) �SUBMITTED BY ANNA SATIN

Ingredients

• 2.5 lb. Butternut squash, peeled, cut into 1” cubes
• 1 lb. small radishes, cut into halves
• 1 lb. carrots, peeled and cut into 1” pieces
• 2.5 Tbsp. olive oil
• 1 tsp. sea salt or kosher salt
• 3 Tbsp. fresh parsley, chopped
• 1/2 tsp. freshly ground pepper
• 1 Tbsp. cumin powder

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Instructions

• Heat oven to 425F. 
• Line cookie sheet with Release Foil. 
• Mix all ingredients except parsley
• Spread in a single layer on foil lined pan. 
• Bake 30-40 min based on oven till veggies are tender. 
• Sprinkle parsley and mix with roasted veggies. 
• Serve hot.

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�CREAMY SPRING ONION AND RADISH DIP�SUBMITTED BY JANICE REINHARDT

Ingredients

• ¾ cup sour cream
• ½ cup mayonnaise
• 1/8 teaspoon salt
• 1 ½ cup sliced or chopped radishes
• ½ cup sliced green onions
• Fresh cracked pepper

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Instructions

• Mix all together
• Chill
• Enjoy on favorite veggies or crackers

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CABBAGE FRITTERS (2-3 SERVINGS) �SUBMITTED BY ANNA SATIN

Ingredients

• ½ cup chickpea flour
• ¾ cup finely chopped cabbage
• ¼ cup finely chopped onions
• ½ inch ginger finely chopped
• 2 teaspoons chopped coriander leaves
• water as required to make a medium thick batter
• salt as required
• 1” oil for deep frying (based on pan size)

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Instructions

• In a bowl, add chopped cabbage, onions, and ginger. 
• Add chickpea flour, chopped coriander leaves, and salt.
• Add enough water to make a thick batter or sticky soft dough.  Stir to mix well.
• Heat oil in a frying pan over medium high heat.
• To test, put one drop of batter in the oil. The batter should float and not brown instantly. 
• Place about one tablespoon of mix into the oil. Do not overlap the fritters. 
• When edges of the fritters turn slightly brown, turn over and fry the other side. 
• Fry fritters in small batches. 
• Repeat this for the remaining batter.
• Drain on paper towels
• Serve hot with tomato ketchup. 

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�SKINNY BASIL PESTO (NO PINE NUTS)�SUBMITTED BY JANICE REINHARDT

Ingredients

• 1 cup basil
• 1 clove garlic
• ¼ cup grated parmesan cheese
• Salt and pepper
• 2 ½ tablespoons olive oil

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Instructions

• Pulse first four ingredients and add olive oil slowly continuing to pulse
• Use immediately or place in small plastic bag, removing air and freeze
• Even without the pine nuts this is very delicious – less calories, less expensive and good for those with nut allergies

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CARROT SOUFFLÉ (6 SERVINGS) �SUBMITTED BY ANNA SATIN

Ingredients

• 1 3⁄4 lbs. peeled carrots
• 3⁄4 cup sugar
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons vanilla
• 2 tablespoons flour
• 3 eggs
• 1 stick butter, softened
• 1/2 cup chopped toasted nuts

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Instructions

• Boil carrots till extra soft & drain well.
• In Food Processor, add carrots (while still warm), sugar, baking powder and vanilla and mix till smooth. 
• Add flour and mix well.
• Whip eggs separately and add to mixture, blending well. 
• Pour mixture into 2 quart baking dish-ABOUT HALF FULL - as the souffle will rise. 
• Bake at 350F about 1 hour or until top is light brown. 
• Sprinkle lightly with toasted and chopped nuts before serving.

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BEET SALAD �SUBMITTED BY GILL KELLY

Ingredients

• Beets
• Sugar
• Balsamic vinegar
• Red onions
• Cracked pepper
• Crumbled goat cheese
• Orange juice or orange slices

Instructions

• Wash, trim and cut beets to an equal size.
• Boil with a spoonful of sugar until fork tender.
• Allow to cool and slip the skins off.
• Slice or dice the beets and pour some good balsamic vinegar over them.
• Add some very thinly sliced red onion and cracked pepper to the beets. 
• (Orange juice or orange slices make a refreshing addition).
• Chill and serve with crumbled goat cheese.

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�ZUCCHINI & YELLOW SQUASH SOUP�SUBMITTED BY JANICE REINHARDT

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 yellow onion, chopped
• 1 tablespoon minced fresh garlic
• 4 teaspoons chopped fresh rosemary
• 3 lbs. diced green & yellow summer squash
• 8 cups chicken stock
• salt and pepper
• fresh grated Parmesan cheese

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Instructions

• Heat olive oil and butter in a large heavy soup pot, then add onion and sauté about 5 minutes, or until onion is translucent.  Add garlic and rosemary and cook 3-5 minutes more.
• Add chicken stock and simmer 10 minutes.  Then add the chopped squash, season to taste with salt and pepper, turn heat to low and simmer for 30 minutes, until squash is soft, and the flavors are blended.
• Use an immersion blender or a food processor to puree the soup.  When mixture is pureed, simmer the soup for an additional 20 minutes, or until the soup is reduced by one-fourth and slightly thickened.
• Serve soup hot with grated parmesan on top.

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MARINARA�SUBMITTED BY DYAN ROSARIO

Ingredients

• 3 tablespoons olive oil
• 3 large shallots finely chopped
• 3 medium garlic cloves finely chopped
• 4 cups of diced tomatoes
• 6 large basil leaves finely chopped or 1 ½ teas. dried
• 2 bay leaves
• 1 tablespoon sugar
• 1 ½ teaspoons dried oregano
• 1 teaspoon dried marjoram
• ¼ teaspoon salt

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Instructions

• In skillet heat the olive oil over moderate heat.
• Add the shallots and garlic, sauté until tender, 2-3 minutes.
• Add the tomatoes
• Then stir in remaining ingredients.
• Simmer for about 15 minutes.
• Serve over pasta

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ONION FRITTERS (20 -24 SMALL FRITTERS) �SUBMITTED BY ANNA SATIN

Ingredients

• 2 cups Chickpea Flour
• 1 tablespoon crushed red pepper flakes
• ¾ teaspoon salt
• ½ teaspoon baking powder
• ½ cup Cilantro leaves, chopped
• 1 yellow onion, sliced into 1/8-inch half moons
• 1 cup luke-warm water
• 1” canola oil for deep frying (based on pan size)

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Instructions

• Heat oil in a cast iron skillet on medium high heat.  
• In a large bowl, mix flour, red pepper flakes, salt, baking powder, cilantro, and sliced onion.
• Slowly add in the water, while mixing with a wooden spoon.  The batter should be thick, almost like heavy (double) cream and there should be air bubbles throughout.
• Once the oil is heated, carefully drop heaping tablespoonfuls of batter into the oil. Try not to overcrowd the oil because it will result in greasy fritters.  
• Fry until golden brown on both sides.  
• Drain on paper towels and serve hot with ketchup.  

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ZUCCHINI BREAD �SUBMITTED BY JOAN ARSHEN�I KNOW EVERYONE HAS A ZUCCHINI BREAD RECIPE BUT THIS ONE FREEZES WELL AND TASTES EVEN BETTER AFTER FREEZING.�

Ingredients

• 2 cups grated zucchini – take the seeds out first
• 1/3 cup water
• 4 beaten eggs
• 1 C vegetable oil
• 3 C sugar
• 2 t ground cinnamon
• 2 t baking soda
• ½ t allspice
• 1 t ground nutmeg
• 1 t salt
• 3 ¼ C all purpose flour
• 1 t lemon juice
• 1 C Chopped walnuts – optional

Instructions

• Preheat oven to 350 degrees. Line loaf pans with parchment paper on the bottom and 2 sides. Spray with nonstick spray.
• Combine oil, eggs, water, zucchini and lemon juice in the mixer. Add in the flour, salt, spices, baking soda, and sugar and mix briefly till everything is combined.
• Bake in 2 standard loaf pans for 1 hour or until a toothpick or tester comes out clean.
• Eat then or freeze.

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RAMEN NOODLES WITH GARDEN VEGETABLES �(4 SERVINGS) �SUBMITTED BY ANNA SATIN

Ingredients

• 12 to 14 oz ramen noodles
• 4 tsp oil
• 1 red and 1/2 green pepper thinly sliced
• 2 cups thinly sliced cabbage
• 1 cup thinly sliced or julienned carrots
• 2 tbsp soy sauce
• 2 tsp vinegar
• 2 tbsp water
• salt to taste
• 1 tsp coarsely ground black pepper
• Scallions, sautéed onions, sautéed garlic for garnish

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Instructions

• Cook noodles per instructions and keep aside.
• In a large skillet, heat oil over medium high heat.
• When hot, add ginger, veggies, a pinch of salt and cook until golden (2 - 3 minutes).
• In a small bowl, mix soy sauce, vinegar, and water.  Add this to the skillet and mix well.
• Add the cooked ramen noodles and toss well to combine.
• Season with salt and pepper per taste.
• Garnish with scallions, onions and garlic. 
• Serve right away.

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BAKED BREADED EGGPLANT SLICES�SUBMITTED BY JOAN ARSHEN

Ingredients

• Eggplant
• Flour
• Eggs
• Breadcrumbs

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Instructions

• Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
• Cut the eggplant either lengthwise (for eggplant rollatini) or circular (for eggplant parmigiana) into ¼ inch thick slices.
• Set three separate bowls near the baking sheet. Add flour to one bowl, beat eggs into another and add breadcrumbs to the third. I use Italian seasoned breadcrumbs. You can add salt and pepper if needed.
• Dip the eggplant slice into the first bowl with the flour, then into the egg, and lastly coat with breadcrumbs and place on the baking sheet.
• Bake eggplant for 15 minutes. Turn pieces over and bake an additional 15 minutes. Remove from the oven and cool.

I freeze enough slices in a bag to make eggplant parmigiana or rollatini in the winter. They freeze well and it makes life so much easier for a quick meal.

SHRIMP WITH TANGY ZUCCHINI (�(4 SERVINGS) �SUBMITTED BY ANNA SATIN

Ingredients

• 1.5 lbs. zucchini
• 3 Tbsp olive oil
• 1.5 Tbsp (or to taste) Lemon Pepper Seasoning
• 1 tsp + 1/2 tsp cumin powder
• 1 lb. shrimp

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Instructions

• Cook shrimp per directions. 
• Season with 1 tbsp olive oil, 1/2 teaspoon cumin powder.  Set aside.
• Cut zucchini into 1/2-inch-thick medallions.
• Then further cut each medallion crosswise into 1/2” wide thick sticks.
• Place zucchini pieces in a bowl, drizzle with 2 Tbsp olive oil, and sprinkle with lemon pepper and cumin powder.
• Toss the zucchini until evenly coated with oil and seasonings.
• Preheat a frying pan and cook zucchini till lightly browned. 
• Add shrimp, mix well, and cook for 1-2 minutes. 
• Serve right away.

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BRUSCHETTA�SUBMITTED BY ROGER JOHNSON

Ingredients

• 3 large Rutgers tomatoes
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon oregano
• 12 large basil leaves
• 1 jar (9.5 oz) Kalamata Olives – pitted
• Salt and pepper to taste

Instructions

• Dice and chop Rutgers tomatoes
• Mince Garlics Cloves
• Finely Chop Kalamata Olives
• Roll Basil Leaves and then chop into tiny pieces

In a large bowl combine all of the ingredients until well mixed.

Pour the mixture into mason jars and store at room temperature if serving the same day. If you are making ahead store the sealed jar in your refrigerator

Serve on sliced toasted Italian bread or crackers.

This can also be used to mix in omelets

PICKLED BEETS�SUBMITTED BY JOAN AND IRA ARSHEN

Instructions

• Prepare the Jars – Boil the jars for 10 minutes
• Prepare the Beets –
• Wash the beets
• Leave one inch of greenery on the top of each beet.
• Trim the tail if necessary
• Boil the beets and add 2 T of vinegar to the water
• Boil until a knife goes in easily through the center. It takes at least 20 minutes depending on the size. I put similar sizes in each pot to better monitor when they are done.
• After they cool, peel the beets and then cut into edible sizes for the jars.
• Prepare the liquid for the jars
• Combine the following ingredients in a pot.
• 3 Cups vinegar
• 7 ½ Cups water
• 1 Cup sugar
• 2 T sea salt
• 1 ½ T pickling spice (I put the spices in cheese cloth and secure with twine to take out easily after the boiling is completed)
• Boil for 10 minutes to dissolve the sugar
• Add sliced onions if you wish and boil an additional 5 minutes
• Put the cut beets into the jars. Add the liquid leaving a ½” space at the top.
• Put on the lid and ring.
• Place in a pot of water large enough that the water will cover the jar with at least 1” of water when placed in the pot. I make sure the jars stay right side up.
• Boil the jars for 30 minutes
• Take out and listen for the pop as the jars do a final airtight seal. If you miss the pop, you can always check the jars by undoing the ring and feeling
• that the seal is tight.

ROASTED CABBAGE �SUBMITTED BY ANNA SATIN

Ingredients

• 1 cabbage
• 1/4 cup pine nuts
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons grated parmesan cheese
• 2-3 Tbsp olive oil

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Instructions

• Slice cabbage into 1” slices.  
• Place on a sheet tray
• Sprinkle oil, salt, pepper, pine nuts, and parmesan over the top.
• Roast at 425 degrees F for 30 minutes.
• Serve immediately.

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SWEET AND SOUR GERMAN RED CABBAGE�SUBMITTED BY JOAN ARSHEN

Ingredients

• One Half a large red cabbage, sliced ¼ inch thick
• 2 T butter or margarine
• 2 T sugar
• ¼ cup balsamic vinegar
• Kosher salt
• Freshly ground black pepper

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Instructions

• Melt the butter (I use margarine) in a large pot over medium heat. Add the cabbage and toss to coat with the butter. Sauté until slightly wilted about 5 minutes.
• Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot.
• Bring to a boil, then reduce the heat to medium low.
• Cover and simmer until the cabbage is completely tender, stirring often about 30 minutes total.
• Season to taste with salt and pepper.
• Freezes well.

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CHOCOLATE ZUCCHINI BREAD�SUBMITTED BY ROGER JOHNSON

Ingredients

• 2 cups of grated zucchini
• 2 (1 oz) unsweetened chocolate squares – double if you like
• 3 large eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ¾ cup semi sweet chocolate chips

Instructions

• Preheat Oven to 350 degrees
• Grease (2) loaf pans with your choice of cooking spray
• Grate zucchini set aside
• Grate unsweetened chocolate
• In a large mixing bowl add in all of the ingredients with the exception of the grated zucchini
• Once well mixed add in the grated zucchini and mix well with the other ingredients

Pour the mixture into loaf pans, tap the pan on the counter and then place in the over for 40 to 60 mins. Time will vary based on the size of loaf pan.

Remove from the oven, let the pans cool and then remove loaves and let them sit on a tray until ready to serve.

These can be placed in the freezer for use at a later date.

TOMATO SAUCE�SUBMITTED BY JOAN ARSHEN

Ingredients

• 20 – 24 Plum Tomatoes
• 3 oz extra virgin olive oil
• 3 cloves garlic finely chopped
• ½ medium onion, finely chopped
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Instructions

• Score the skin of the tomatoes and cut the stem end. Place the tomatoes into a pot of boiling water and boil 5 minutes or so till you see the skin start to loosen. Remove the tomatoes and place on a cookie sheet to cool. Peel when easy to handle.
• Dice the tomatoes and pour off excess water that may come out but retain the pulp and juice from the tomatoes
• Heat the olive oil in a saucepan. When hot, add the garlic. When slightly golden, add the chopped onion and sauté an additional 2 ½ minutes
• Add the chopped tomatoes and cook on low heat about 40 – 50 minutes until thick. Stir often. You can add salt, but I don’t

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ZUCCHINI BREAD�SUBMITTED BY BILL MACIBORSKI

Ingredients

• 1 lb. grated zucchini
• 3 cups of flour
• 4 teaspoon baking powder
• ½ teaspoon baking soda
• 4 teaspoon cinnamon
• 1 teaspoon salt
• 3 teaspoons vanilla extract
• ½ teaspoon nutmeg
• 4 medium or large eggs
• ½ cup brown sugar
• ½ cup regular sugar
• ¾ cup vegetable oíl

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Instructions

• Mix the dry ingredients in 1 bowl and the other ingredients in another bowl
• Combine and mix together.
• This will make 2 loaves
• Grease 2 loaf pans and fill evenly
• Bake at 350 degrees for 1 hour

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Use the same recipe for banana bread. Substitute about 6 thawed overripe frozen bananas. Beat the thawed bananas. Leave out vanilla extract and nutmeg and use a little less oil. Bake at 350 degrees for 1 hour

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KITCHEN CHEAT SHEET

HEALTHY�EATING