Have fun with whatever veggies and fruit Laramie rolls your way! Cook, fry, and chop your produce into some fun dishes. I utilized the book, Making the most of your Glorious Glut: cooking, storing, freezing, and drying your garden produce as an easy-to-follow guide on everything produce. From how to pick, store, and cook your veggies and fruits—this book is extremely helpful. Here are a few of my favorite recipes that looked fun to try and make during a Wyoming summer! Also, I intended to pick a few recipes that involved the same ingredients, as well as a few recipes you may have never tried to make before.
A Lunch Time Staple: Greek Salad
If the heat of summer is hitting you, this quick salad will cool you off!
Description: Greek Salad consists of chopped veggies and crumbled feta with a tangy dressing.
Serves 2
Tomatoes, diced 1. Combine all the vegetables, feta, and olives.
Red Onion, diced 2. Add dressing or lemon juice.
Cucumber, diced 3. Garnish with oregano
Red or Green peppers, diced
Cubed feta
Black olives
Oregano to garnish (dried or fresh)
Lemon juice or white wine vinaigrette dressing
A Nice and Steamy Snack: Vegetable Samosas
A simple party snack for any summer gathering you may attend!
Description: Deep-fried vegetable pastries. Can be made with samosa pastry, filo dough, or your very-own homemade pastry.
Serves 2
Pastry:
8 oz plain flour 1. For the filling, fry the onion, garlic, and spices in oil or ghee until soft.
½ tsp baking powder 2. Add vegetables, stock, and salt/pepper seasoning. Cook for about 20 minutes.
½ tsp salt 3. For the pastry, combine dry . ingredients in bowl and knead in butter. Add enough yogurt to form firm dough into a smooth ball.
2 oz butter 4. Cover ball and chill for 30 mins.
2-3 tsp yogurt 5. Divide the pastry into small balls and then roll them into a circle about 6’’ wide. Cut each circle in half.
Filling: 6. Brush the edges with water (or . beaten egg yolk) and fold the semi-circle over width-wise until an open cone is formed.
1 potato, diced 7. Spoon vegetable mixture and seal to close.
1 carrot, diced 8. Deep fry the samosas in oil until crisp and brown and drain them on kitchen paper/paper towels.
4 oz peas
1 small onion, finely diced
1 garlic clove, diced
½ tsp ground ginger
2 green chilles, chopped
1 tsp coriander
1 tsp garam masala
2-3 tbsp stock
Oil or ghee
Salt and pepper
A Delicious Dinner: Vegetable Pilaf
Liked the last recipe? Use a lot of the same vegetables in this dish.
Description: A mix of choice vegetables. This recipe is inspired by an Indian dish and can be made more authentic by frying ground cloves, cinnamon, cardamom, chopped chilles, and ginger with the veggies. Or utilize whole curry spices with rice.
Serves 2-3
1 onion diced 1. Fry diced onion in a large saucepan for a few minutes
2 garlic cloves, crushed 2. Add all other vegetables and fry for five minutes
12 oz diced vegetables 3. Add rice and cook for 2-3 minutes until it starts to become transparent
4. Stir in stock, season with spices, . . add lid and simmer for 20-30 minutes . . on low heat. Or transfer to an oven-proof dish with a lid or foil and bake at 400 F for 30/35 minutes.
6 oz basmati rice 5. Garnish with parsley or coriander
15 fl oz water/stock
Olive oil
Sal and pepper
Parsley/coriander, chopped (to garnish)
A scrumptious sweet: Peach Crisp
This recipe is perfect for the many juicy peaches sold at Laramie’s market!
Description: Sweet, fruity, and crumbly peach dessert
Serves 4-6
4 cups sliced fresh peaches 1. Preheat oven to 350 degrees
1/2 cup all-purpose flour 2. Arrange sliced peaches evenly . in an 8x8-inch baking dish
1/2 cup brown sugar 3. Mix flour, brown sugar, butter, cinnamon, and salt in a bowl with a pastry cutter
Fold oats into flour mixture; sprinkle mixture evenly over peaches, pressing down lightly
1/2 cup cold butter 4. Bake in preheated oven until crispy and golden brown on top, for about 30 minutes
1 tsp ground cinnamon
1/4 tsp salt
1 cup rolled oats
References
"Mom's Peach Crisp". Allrecipes, 2022, https://www.allrecipes.com/recipe/231532/moms-peach-crisp/?msclkid=ddac7e6ac6fc11ecb3b3ad519a99bbb9#recipe-body.
Sherman, J., 2012. Making the most of your Glorious Glut. New York: UIT Cambridge Ltd.