Garden Gourmet ~ Vegetable Recipes ~ Firehouse Pantry


	Whether you have your own garden, or just like to take advantage of low-priced seasonal vegetables, we've got simple solutions for using up summer's bountiful harvest.

Don't forget to add free samples to your order and try something new, on us!

	Cajun Fried Green Tomatoes There always seems to be more green tomatoes than red! This twist on tradition adds a little heat.
	1 box Whistle Stop Fried Green Tomato Batter Mix 1 Tbls. Cajun seasoning 1 to 1 1/4 cup cold water vegetable oil, as needed for frying 4 medium green tomatoes, sliced into 1/4" thick slices
~ In a medium bowl, whisk together batter mix, Cajun seasoning, and water until a smooth consistency forms (use less water for a thicker crust and more for thinner one). ~ Heat oil in a skillet to 375 degrees. If using a deep fryer, only heat oil to 300 degrees. ~ Dip tomato slices into batter, one at a time, and then immediately drop each slice into hot oil. Cook until golden brown, turning if necessary to brown on both sides. ~ Remove fried tomatoes from oil and drain on a cooling rack.

	Sweet 'N Sassy Refrigerator Pickles Fast and easy. No canning required!
	1 cup white vinegar OR 1/2 cup white vinegar powder + 1 cup water 1 cup sugar 1/4 cup dried minced onion OR 1 small onion, chopped 1 Tbls. salt 1 tsp. dried minced garlic OR 2 chopped garlic cloves 1/2 tsp. ground mustard seed 1/4 tsp. ground turmeric root (optional, but recommended) 1/4 tsp. cayenne pepper powder (omit for mild pickles) 6 cups sliced cucumbers
~ In a saucepan over medium heat, bring all ingredients, except cucumbers, to a boil. Boil until the sugar and salt has dissolved, about 10 minutes. Remove from heat. ~ Place the cucumbers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.

	Stuffed Grilled Zucchini Buttery Italian-seasoned stuffing nestled in zucchini halves.
	2 small or 1 large zucchini salt, as needed 1 cup seasoned bread crumbs OR panko 1/4 cup melted butter OR margarine 1/4 cup parmesan cheese powder 2 tsp. garlic pepper seasoning 1 tsp. Italian herb seasoning
~ Trim ends of zucchini and slice in half lengthwise. Scoop seedy centers out of zucchini. Sprinkle cut side with salt and set aside for at least 10 minutes. ~ In a small mixing bowl, fold together remaining ingredients. ~ Blot the moisture off of the zucchini with paper towels. Press the bread crumb mixture into the center of the zucchini halves. ~ Place the stuffed zucchini, skin side down, onto a hot grill, just until grill marks are formed, about 2 - 3 minutes. Reduce heat to a medium-low setting. ~ Move zucchini to the top rack of the grill and cook, with the grill's lid closed, until a fork inserted into the thickest part of the zucchini yields easily, indicating that it is tender all the way through.

	Balsamic Glazed Green Beans Simple side dish boasts a bold flavor!	Also Try:
	1/2 cup water 1/4 cup butter OR margarine 3 Tbls. balsamic vinegar powder 2 Tbls. soy sauce powder 1/2 - 1 Lb. fresh green beans, ends trimmed
	~ In a large skillet over medium heat, whisk together all ingredients, except green beans. Add green beans to skillet and toss in to coat. ~ Cover and simmer until green beans are tender, stirring occasionally.

	Chicken & Fire-Roasted Corn Soup Bold Tex-Mex flavors in a quick and easy meal.	Spice it up!
	1 ear of sweet corn, shucked 2 Tbls. vegetable oil OR 3 Tbls. butter 1 - 2 boneless skinless chicken breasts, cut into 1/2" cubes 2 Tbls. taco seasoning 4 cups water 1/4 cup dried minced onion OR 1 small onion, chopped 1/4 cup dried, chopped red bell pepper 2 tsp. chicken soup base 2 tsp. dried cilantro leaves
~ Coat the ear of corn with non-stick cooking spray or vegetable oil. Place on a hot grill and cook until the underside of the corn starts to blacken slightly, rotate and repeat with the entire ear. After the corn has cooled enough to handle, stand upright on a plate and cut kernels from the cob with a knife. Set aside corn. ~ Heat oil or butter in a 2-quart saucepan over medium-high heat. Add chicken to pan, sprinkle taco seasoning evenly over chicken, and cook, stirring often, until chicken has cooked through and starts to brown. (If you are using fresh onion instead of dried, add it to the pan with the raw chicken.) ~ Once the chicken is cooked, stir in remaining ingredients including corn. Reduce heat to medium-low and simmer for 15 minutes.