I am still incorporating vegetables from my garden into our dinners. Here are a few from last week. I made this delicious spaghetti with brown butter and butternut squash, for which I used squash and garlic from my garden plus sage and parsley from my back porch. I adapted the recipe and roasted the squash to bring out its sweetness.
We also had our DIY salad bar, where the last cucumber of the season found its end. Other ingredients were tomatoes, roasted carrots, hard-boiled eggs, leftover chicken, avocado, cheeses and lettuce, all topped with a creamy white balsamic vinaigrette. The garlic ciabatta was made with garlic from my garden.
I made a veggie pizza where I used up roasted broccoli, carrots and onions from another meal. These veggies were nestled on a bed of sauteed garlicky Swiss chard (the last of the season) and topped with cheeses. Chard and garlic came from my garden. I always make the pizza dough according to this recipe.
I also made quesadillas that were filled with sauteed peppers from the garden (plus onions and fresh tomatoes), another batch of butternut squash soup, and rice & beans with garlic from the garden and the last home-grown bell peppers.
The season of home-grown meals is coming to an end. I now only have butternut squash, shallots and garlic in my pantry and leeks in my garden as well as herbs.