Garden Bounty Pancakes Recipes
GARDEN BOUNTY PANCAKES
Add squash, cheese and garlic to pancake batter and top them off with our homemade tomato sauce and Parmesan cheese for an out-of-the-ordinary brunch dish.
Provided by By Deborah Harroun
Categories Dinner
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Line strainer or colander with paper towels; add squash. Set aside to drain 15 minutes.
- Meanwhile, make tomato sauce. In 2-quart saucepan, heat oil over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until softened. Add 1 garlic clove; cook about 1 minute until fragrant. Stir in tomatoes. Season with salt and pepper. Reduce heat to medium-low; simmer while making pancakes.
- In medium bowl, stir together Bisquick mix, milk, eggs, Monterey Jack cheese and 1 garlic clove just until combined. Season with salt and pepper. Stir in drained squash.
- Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until edges are dry. Turn; cook other side until golden brown.
- Add balsamic vinegar to tomato sauce. Serve pancakes topped with tomato sauce and Parmesan cheese.
Nutrition Facts : ServingSize 1 Serving
SUMMER BOUNTY SOUP
Delicious vegetable soup using fresh veggies from the garden or farmer's market. Use whatever you can pick/buy fresh that day! I used a combination of green and yellow beans, zucchini, carrots, spinach, peas and corn cut from the cob. This is summer in a bowl! Serve with crusty bread, olives, and fresh mozzerella cheese and you've got yourself a meal.
Provided by 2hot2handle
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium heat and saute the onions, garlic and any other veggies that need time for softening (like carrots and zucchini). Saute for 10 minutes.
- Add crushed tomatoes and chicken broth and bring to a boil. Add smaller vegetables such as peas, beans and corn, and reduce heat to a simmer. Simmer for 20 minutes and add the fresh herbs and cannellini beans. Simmer for 10 more minutes or until veggies are crisp-soft.
- Serve in bowls with 1 tablespoons of freshly grated parmesan cheese sprinkled on top.
Nutrition Facts : Calories 217.8, Fat 7.1, SaturatedFat 1.7, Cholesterol 3.7, Sodium 860.9, Carbohydrate 27.6, Fiber 6.3, Sugar 6.1, Protein 12.6
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