recipes from the garden + a fresh, fruity daiquiri
In recent summers, my dad has taken up gardening and this summer he took it to the next level with a 20x20 plot in our backyard...we're basically a self-sustaining farm at this point. As fresh veggies from the garden become ready to harvest, I've been in charge of finding the best recipes to make with them!
We've done classic grilled zucchinis and summer squash, but we've also branched out with a Sweet and Spicy Radish Relish and Garlic Parmesan Turnip Chips. Both of these recipes are really easy and taste great — after a little trial and error, of course. Another recent farm-fresh recipe I've loved lately is for a frozen strawberry margarita. After going strawberry picking in late-June, naturally we had to mix it with some alcohol for a tasty, summertime treat.
Keep reading for three easy recipes to add to your queue.
Sweet and Spicy Radish Relish
This recipe makes 24 oz of relish. If you plan to can your relish to eat throughout a longer period of time, make sure you have three 6oz Mason Jars with rims and lids. Don't want that much relish?! Cut the recipe in half and serve for dinner with hot dogs and hamburgers on the BBQ! I love this relish with spicy sausage or kielbasa — the sweet and spicy flavors balance out perfectly.
Just about 1 lb radishes, washed and quartered
1 large jalapeño pepper (stem & seeds removed)
1 medium red onion, quartered
1.5 tbsp mustard seed
1.5 tsp canning salt
3/4 cup cane sugar
3/4 cups vinegar
Red pepper flakes to taste (optional)
Wash the radishes really well — especially if they're fresh from the garden! Cut off the ends and quarter.
Place radishes, quartered onion and jalapeño pepper into the food processor. Chop until fine, and try to avoid turning the mixture into mush! Tip: Try combining these ingredients in multiple batches — this helps to make sure it doesn't get mushy or overly mixed.
Add the chopped mixture into a large pot along with the mustard seed, canning salt, sugar, vinegar and if you'd like, red pepper flakes.
Bring the mixture to a low boil and cook for at least 10 minutes. Give it a taste at the 10 minute mark — if it's too sweet for your liking, add a little more mustard seed and red pepper flakes.
Pour your relish into Mason Jars with 1/2 inch headspace and tightly fasten the caps. If canning, place the jars in a hot water bath for 20 minutes. If not canning, refrigerate the jars once cooled and eat within a couple months.
Garlic Parmesan Turnip Chips
Let's be real, nobody wants to turn on the oven in the summer if they don't have to. And frying chips with oil can be a real hassle. This garlic parm turnip chip recipe is made in the air fryer and is the perfect alternative to your typical potato chip.
This recipe makes about 4 servings of chips.
3 tbsp olive oil
1 teaspoon sea salt
1/2 teaspoon pepper
1/4 cup grated parmesan
1 tsp garlic powder (or more, you can never go wrong with garlic!)
Clean your turnips really well and cut off the ends. Using a mandolin, slice them as thinly as possible without allowing them to become too translucent.
Line the turnips on a paper towel and try to press out as much of the moisture as possible. You can leave the turnips out to dry for however long you'd like.
In a large bowl, toss the sliced and dried turnips with olive oil and salt. Spray your air fryer with oil and lay the turnips in one layer. Tip: Make sure to actually place the turnips in one layer, as overlapping them can lead to moisture release, resulting in the chips sticking together and cooking unevenly.
Cook the chips in the air fryer at 275°. Flip them after 10 minutes, repeating this step until they're crisp to your liking. While the chips are cooking, combine the parmesan, pepper and garlic powder in a small bowl.
Upon removing the chips from the air fryer, toss with the parmesan mixture & enjoy!
BEST EVER Strawberry Daiquiris
You know what's gross, and honestly kind of rude? A watered down alcoholic beverage. There's nothing worse than trying to enjoy a frozen adult bev and not being able to drink it fast enough...the next thing you know you're drinking watered-down flavoring with a hint of alcohol, and nobody wants that. Alas! A solution to your melting frosty drink problems: STOP USING ICE CUBES!
I can't be the first person to think of this, but I'd like to use my discovery to help others. Forget about making your slushy drink with ice cubes and freeze some dang fruit! As the name of the drink so clearly states, this daiquiri is truly the best ever. Freeze your strawberries, buy your liquor and grab a fun straw to sip this fresh, fruity summer drink with.
This recipe will make about 4 servings...it's up to you whether you share or not ;) Remember to DRINK RESPONSIBLY!
8 cups frozen strawberries
4 cups Malibu coconut rum
2 oz triple sec
Juice of one lime
& Garnish with a strawberry if you're feeling cute.
Happy Friday & cheers to the weekend!