One of the best things about growing a garden is getting to pick your own veggies, herbs and salad fixings. Creating delicious recipes from produce you’ve raised yourself is an AMAZING experience, and you know it just tastes better. A recent harvest from the garden included Heirloom tomatoes, Grape tomatoes, Swiss Chard Stalks and Zucchini. YUM!
I love cooking with fresh produce, though often I just eat it straight out of the garden. My kids love to pick tomatoes and eat them like apples. I’ll admit I did the same when I was a kid, so it’s nice to know they take after mama.
One of my favorite end of summer garden harvest recipes is herbed cream cheese. You can use it as a dip or a spread. It’s always delicious.
Here’s what you’ll need:
8 Ounces (1 Package) of Cream Cheese, at room temperature
1 Tablespoon of Extra Virgin Olive Oil
1/2 Cup Kale, chopped
1/2 Tablespoon Rosemary, chopped
1 Teaspoon Thyme, chopped
1 Teaspoon Basil, chopped
An assortment of fresh veggies
Kosher Salt, to taste
Fresh Cracked Black Pepper, to taste
In a mixing bowl squeeze out cream cheese. Make sure it is at room temperature, as it spreads and mixes easier that way. Then add the rest of your ingredients, saving the salt and pepper for last so you can taste it as you go.
Mix it all together until it is blended and then refrigerate until ready to use.
Gather an assortment of veggies an slice to your heart’s desire.
This couldn’t be simpler to make, and it is so delicious. If I had a back porch, I’d sit out in the sunshine and eat it as a late afternoon snack! It is the perfect accompaniment to sun tea and good friends.
Try it out. I’d love to know what you think!