Garden Recipes | Bohemian Cottage

Kale and Zucchini Torte

Gluten Free Kale Zucchini Torte with a Potato Crust

Kale and Zucchini Torte with fresh garden herbs and a potato crust.

We recently had a lovely brunch in my dear friend Rosie’s garden to show our support for the elimination of the pesticides that have been linked to the decline in bees. This fabulous Torte included ingredients that were pollinated by bees and grown in our garden. We grew the kale, zucchini, dill, thyme, and chives. There is just something about making food from what is readily available in the garden that feels so satisfying. This dish is a looker with it’s potato crust around the rim too. I did take mine out of the springform pan and then decided to reheat it, putting it back in, which in turn made the sides not stay in place as well. Don’t be like me, just serve it room temp if you take it to a potluck, it is just as tasty. I made this the night before our brunch. The flavors of the herbs and cheese was so fresh, light, and yet just a tad rich too. Mix it up, add different herbs, or cheeses, or veggies, add meat for your carnivores if you like. In true bohemian style, make it your own and get creative with it. Here is how I made it… (read more)

Brunch for the Bees

Ted built this beautiful pond himself.

My friends Rosie and Cat and I hosted a Brunch for Bees in Rosie’s lovely garden last Sunday. The Brunch for Bees is a way to take action to help retailers stop selling the pesticides that kill bees. Friends of the Earth has a brunch hosting kit and guide to hosting one of your own, including recipes, signs and messages to post on your social media sites. Bees pollinate one in three bites of the food that we eat and are declining at alarming rates, with pesticides being one of the leading causes of their decline. The brunch is helping to urge TrueValue Hardware and Ace Hardware stores to stop selling these pesticides called neonicotinoids. And, it is an excuse to get together with friends and family and have brunch! Click on the links to learn more or visit www.foe.org (read more)

Stuffed Shells with Kale and Sage Sausage in a Butternut Squash Sauce

Stuffed Shells with Kale, Sausage in a Butternut Squash Sauce

The Shells pre-oven. They could easily be made vegetarian by leaving out the sausage.

Lately my goal has been to up the health and nutritional value of the food I make. Stuffed shells sounded like a good way to use some of the kale and chard in the garden, and to put a little bit more of an autumnal twist on the dish, I made a sauce with butternut squash instead of the usual tomato sauce.

We used Kale and Swiss Chard in the salad as well as cherry tomatoes all from the garden.

This was made for a Monday night dinner, though there are several steps to making it. If I was really taking my time, I would have made the sauce better by roasting some tomatoes with the butternut squash and added them along with some cream to the blender. Oh, and roasted garlic. Yummy, roasted garlic, tomato and butternut squash sauce with cream… that will be in a post for another dish. Soup anyone? (read more)

Soba Noodle Salad with Sriracha Baked Tofu

This Soba Noodle Salad is a perfect summer side with grilled chicken or as a main dish on its own.

On a quest for healthy meals for the family, I came across a recipe for a soba noodle soup. Heavy on the ginger, with the addition of spicy sriracha baked tofu, it became the favorite dish I make for Coda. When summer came along, I wanted to be able to serve the same flavors but without the warm broth, and that is where this salad was born. It is very versatile, you can add whatever seasonal veggies are available. In this particular version I was able to add the snow peas and golden zucchini that I grew in the garden this summer. (read more)

Pesto Naan Bread Pizza with Pancetta and Tomato

Naan Bread Pizza with Pancetta and Tomato. Bohemiancottage

This is a great weeknight meal that is fast and tasty.

I don’t know about you, but during the week it can be tiring to cook dinner. On those days when my energy is low and all I hear is ‘what’s for dinner”, I like easy, tasty and quick. Naan bread makes a great pizza crust! I can find it in the bakery section of the grocery store, and with whatever toppings are on hand in the fridge, suddenly it is pizza night, bohemian style!

I used fresh herbs out of the garden to make this pizza, oregano and basil pesto.

One of the nice things about doing a small individual sized pizza is that everyone can pick and choose what toppings to put on theirs. We had fresh pineapple and leftover ham and made hawaiian style Indian naan pizza. Doesn’t get much more bohemian than that! What is it about the flavor combination of pineapple and ham…it is so much better with fresh pineapple verses canned too. (read more)

Plant Exchange Potluck

This year at the Rocky Mountain Gardening Forum Plant Exchange we met this hen.

The Rocky Mountain Gardening Forum annual Spring plant exchange this year was in Arvada. There was a potluck and hundreds of plants being exchanged by gardeners of all levels, from the beginner to the master gardener. The hosts had a chicken coop where this little hen lived with about 5 others. The gardening forum holds the plant exchange a couple times of year, in the spring and again in the fall. everyone starts plants from seed or divides them from established plants in their gardens to bring to share with one another. It is a wonderful way to expand the plants in the garden without having to spend any money at the garden center. This year I shared lemon balm, golden zucchini, chives, coreopsis and strawberries. It is nice to see the plants that are reproducing and spreading in the garden enjoy a good home. (read more)

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