A Taste of Outdoor Living
Spring is the season of renewal, and what better way to celebrate than with flavors straight from the garden? Whether growing your own herbs and vegetables or picking up fresh produce from a local market, these recipes bring the beauty of outdoor living to your table. From savory to vibrant dishes perfect for picnics, each dish highlights simple, fresh ingredients that thrive in a garden setting. Add in a refreshing spritzer, and you have a menu as bright and lively as a spring afternoon.
Gather, grow, and savor the flavors of the season!
Easy-grow Savory Green Beans with Pancetta and Shallots
Bush beans grow in a compact, bush-like shape rather than vining up a trellis. They are one of the easiest vegetables to grow, making them perfect for beginner gardeners or small spaces.
- 1½ pounds fresh bush beans (green beans), trimmed
- 3 ounces pancetta, coarsely chopped
- 1 shallot, thinly sliced
- Salt and freshly ground black pepper to taste
Bring large pot of lightly salted water to a boil.
Add green beans and cook 3 to 4 minutes until just tender. Drain and immediately transfer beans to a bowl of ice water to halt the cooking process. Once cooled, drain well and set aside.
In large skillet over medium-high heat, cook pancetta until crispy. Once done, remove pancetta and set aside, leaving rendered fat in the skillet.
Reduce heat to medium.
Add sliced shallots to skillet with pancetta fat. Cook gently, stirring occasionally, until shallots turn dark golden brown, about 10 minutes. Return pancetta and green beans to the skillet.
Toss to combine and cook until warmed through, approximately 2 minutes. Season with salt and freshly ground black pepper to taste. Serve immediately.
Substitute Bacon for Pancetta?
You can swap equal parts bacon for pancetta, or if you love a smoky twist, use bacon as is.
Adjust for smokiness – If you want to tone down the smoky flavor of bacon, blanch it in boiling water for 1-2 minutes before crisping it in the skillet.
Cook a little longer – Bacon has more fat, so it may take a minute or two longer to render and crisp up.
If you want to stay closer to pancetta’s original flavor, opt for unsmoked bacon (if available) or try the blanching trick.
Homegrown Vegetarian: Carrot Top & Kale Pesto Flatbread
A no-waste pesto recipe using carrot greens and kale.
- 1 flatbread (store-bought or homemade)
- 1 cup fresh carrot tops, washed and chopped
- 1/2 cup kale, chopped
- 1/4 cup walnuts or almonds
- 1 garlic clove
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1/4 cup Parmesan or nutritional yeast
- 1/2 tsp each salt and pepper
- 1/2 cup cherry tomatoes, halved
- 1/4 cup ricotta cheese (optional)
- 1 tbsp balsamic glaze for drizzling
Preheat oven to 375°F.
Make the pesto – Blend carrot tops, kale, walnuts, garlic, lemon juice, olive oil, Parmesan, salt, and pepper until smooth.
Assemble the flatbread – Spread a layer of pesto on the flatbread. Top with cherry tomatoes and ricotta.
Bake for 10–12 minutes until the edges are golden.
Drizzle with balsamic glaze and serve warm.
Picnic-Friendly: Spring Pea & Herb Pesto Pasta Salad
A bright, refreshing dish perfect for an outdoor meal.
- 12 oz. pasta (penne, rotini, or farfalle)
- 1 cup fresh peas (or thawed frozen peas)
- 1/2 cup asparagus, chopped into 1-inch pieces
- 1/4 cup radishes, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1/3 cup feta or Parmesan cheese (optional)
- 1/4 cup toasted pine nuts or almonds
Pesto
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley
- 1/4 cup fresh mint
- 1 garlic clove
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1/4 cup grated Parmesan (optional)
- Salt and pepper to taste
Cook pasta according to package directions. Drain and let cool.
Blanch veggies. Bring small pot of water to boil. Add peas and asparagus for 1-2 minutes, then drain and transfer to ice water.
Make the pesto. Blend basil, parsley, mint, garlic, olive oil, lemon juice, Parmesan, salt, and pepper until smooth.
Assemble the salad. Toss pasta, peas, asparagus, radishes, tomatoes, feta, and nuts with the pesto.
Chill before serving for the best flavor.
Refreshing Garden Beverage: Garden Citrus & Herb Spritzer (Mocktail)
A light and bubbly drink infused with fresh herbs, citrus, and honey.
- 1/2 cup fresh orange juice (or grapefruit juice for a tangy twist)
- 1 tbsp lemon juice
- 1 tbsp honey or agave syrup
- 1/4 cup fresh basil or mint leaves
- Sparkling water or club soda
- Ice cubes
- Optional: Edible flowers for garnish (nasturtiums, violets, or lavender)
Muddle the herbs: In a glass or shaker, lightly muddle the basil or mint with honey to release the flavor.
Add citrus. Pour in the fresh orange and lemon juice. Stir or shake well.
Assemble the drink. Fill a glass with ice, pour the citrus mixture over, and top with sparkling water.
Garnish. Add edible flowers and a fresh herb sprig for a garden-fresh touch.
Serve immediately.
GARDEN-FRESH DESSERT: Blueberry Basil Sorbet
A vibrant, no-churn sorbet that blends the natural sweetness of blueberries with a refreshing hint of basil.
- 3 cups fresh blueberries (or frozen, thawed)
- 1/2 cup honey (or maple syrup for a vegan option)
- 1/2 cup water
- 1/4 cup fresh basil leaves, finely chopped
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest (optional)
- Pinch of salt
In a small saucepan, combine honey (or syrup) and water over low heat. Stir until the honey dissolves, then add the chopped basil. Let it simmer for 2-3 minutes, then remove from heat.
Allow it to steep for 10 minutes, then strain out the basil.
In a blender or food processor, add the blueberries, basil syrup, lemon juice, lemon zest, and salt.
Blend until completely smooth. Pour the mixture into a shallow container or a loaf pan. Freeze for 1 hour, then stir to break up ice crystals.
Repeat every 30 minutes for about 3 hours, or until firm and scoopable. Let sit at room temperature for a few minutes before scooping.
Garnish with fresh basil leaves and a few extra blueberries.