2023 Summer Camp Garden Kitchen Recipes
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EmailAll the recipes campers made this summer!
Garden Kitchen Recipes 2023
This whole summer campers made some very yummy snacks with our garden kitchen leader Ms. Kali. They loved the recipes every week. Some even were repeated each week because they were so popular. Below are all the recipes from the summer for your camper to check out. This is in no particular order or camp either.
Yogurt Feta Dip
ingredients:
16 oz cottage cheese
3 oz feta cheese
1-2 tbs red wine vinegar (or lemon juice)
1-2 tbs olive oil
1-2 tbs honey
1 clove garlic
3 tbs dill
salt and pepper to taste
Milk (optional for thinning)
Equiptment: mini food processor
Directions: Add the ingredients to a food processor and pulse for a minute or two until completely smooth. Taste and adjust the vinegar and honey if needed.
Tangy four bean salad
For the salad:
1 can (15.5 oz) of chick peas
1 can (15.5 oz) of black beans 1 can (15.5. oz) of cannellini
1 can (15.5. oz) of pinto beans
2/3 cup medium red onion, finely chopped
1/2 cup medium tomato, finely chopped 2 tbsp fresh cilantro, finely chopped
2 tsp minced garlic
for the dressing:
3 tbsp red wine vinegar
1 tsp sugar
1/2 tbs crushed red pepper (optional)
1/2 cup extra virgin olive oil
Latkes
Ingredients:
2 eggs
1/2 shallot
1 tsp. salt
2 tbs flour
1/4 tsp baking powder
2 cups shredded potatoes
Directions:
Drain the excess water from potatoes, combine all ingredients. Heat oil in tall sided skillet over medium high heat until hot. Drop the mixture by spoonful into oil, flip when sides of latkes are brown (usually 5 minutes). Finally, drain on parchment paper on a wire rack, serve with Greek yogurt or sour cream.
Honey Lime Fruit Salad
ingredients:
3 cups watermelon, diced
2 cups blueberries
2 tsp honey
juice of 1 lime (at least 2 tbs)
1/2 cup fresh mint leaves, roughly chopped
Directions:
In a large bowl combine diced watermelon, blueberries, and strawberries. In a separate bowl, whisk together honey, lime juice, and mint. Finally, pour honey, lime, and mint mixture onto fruit and toss well. Garnish the honey-lime mint watermelon salad with more fresh mint, if desired. This salad can be kept in the fridge for up to four days.
Beet Salad
Ingredients:
1/2 to 1 cup of hot water
1 teaspoon of salt
1/4 teaspoon of pepper
1 tablespoon flour
1/4 cup cold water
1 1/2 cup canned tomatoes
Directions:
Wash and prepare vegetables. Make sure they're well drained. Heat oil in a heavy saucepan, add the onion and vegetable, and sauté until very light brown. Add hot water, salt, pepper, and cover, and simmer 10 to 15 minutes or until vegetables are cooked through still firm. Make a paste of the flour and water, and combine with tomatoes in a saucepan. Heat to boiling and to vegetables. Continue cooking to 10-15 minutes.
Dirt Cups
Ingredients:
2 cups yogurt
1/4 cup chocolate syrup
1/4 cup maple syrup
1 tsp. vanilla extract
1/2 container of strawberries or vanilla wafers, gummy worms
Directions:
Combine chocolate syrup vanilla extract into yogurt. then place yogurt mixture into individual cups, drizzle maple syrup on top and top with strawberries.
Strawberry Apple Jam
Ingredients:
1 cup strawberries, chopped
1 cup apples, chopped
1 tsp. lime juice
1 1/2 cup sugar
Directions:
Add all ingredients to a non-reactive sauce pan, bring to a boil for five minutes. Remove from heat, blend with immersion blender to desired consistency. Return to the stove and boil for another 3-5 minutes. Jam should form drops from spoon. Store in refrigerator, jam will thicken as it cools. You can always use different fruits in this jam as well!
Buttermilk biscuits
Ingredients:
1 cup cold buttermilk
1 teaspoons honey
1/2 cup (1 stick) plus 2 tablespoons butter
2 cups all purpose flour
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
Directions:
Move rack to middle of the oven and preheat to 450. In a bowl, combine the buttermilk and honey. In a saucepan over medium heat, or in a dish in the microwave, heat stick of butter until just melted. Pour the butter into the buttermilk-honey mixture and stir until well combined. In a large bowl, whisk together the flour, cornstarch, baking powder, salt and baking soda for 1 minute to ensure that everything is combined. Add lumpy buttermilk mixture to the dry ingredients and stir until just mixed. Put mixture into ungreased 9-or 10- inch cast-iron pan or cake pan. bake until tops are golden, 15 to 17 minutes. Melt the remaining 2 tablespoons of butter, brush the tops with butter. Cool for at least 5 minutes before serving. Top with strawberry apple jam or any jam of your choice!
Fruit Pizza
Ingredients:
1 box of Graham Crackers
2 blocks of cream cheese
6 tablespoons of honey or maple syrup
1 pint of blueberries
4 kiwis
1 pint strawberries
Directions:
whip cream cheese with honey or maple syrup until smooth. put on crackers and top with fruit.
Garlic Scapes and Egg Scramble
Ingredients:
8 tablespoons olive oil
2 teaspoon salt
1 teaspoon black pepper
16 large eggs
1/2 cup garlic scapes
1 teaspoon red pepper flakes (optional)
Directions:
heat a very large (12-14 inch) nonstick skillet over medium high heat for about 2 minutes. Add olive oil. Add garlic scapes and sprinkle in a pinch of kosher salt and a pinch of black pepper. Cook, stirring occasionally, until golden, about 5 minutes. Lower the heat to medium. While the garlic scapes are cooking, in a medium bowl, whisk together eggs, 1/2 tsp of kosher salt, black pepper, and 2 tsb of cheddar. When the garlic scapes are golden brown, pour the egg mixture into the skillet. Cook the eggs over medium heat, pushing them back and forth. Let cook and top with red pepper flakes (optional)
Banana Smoothie
Ingredients:
frozen banana
oat milk plain yogurt (optional)
cinnamon
Directions:
Combine all ingredients until smooth. Serve right away.
Homemade butter
ingredients:
1/2 cup of whipping cream
mason jar
Directions:
You can either shake it or mix it by hand!
Mac and Cheese
Ingredients:
1/2 quarts water
1 tablespoon salt 1/2 macaroni
1/3 cup homemade butter
1 1/4 cup grated cheese
Directions:
Bring water to a boil, add salt and macaroni. Boil for 15 mins, pour out water when done. Heat butter until it turns brown, spread one third of macaroni on platter. Cover with one third of butter and one third cheese. Repeat.
Sun butter and jelly Swiss rolls
ingredients:
2 tablespoons sun butter
2 tablespoons jelly
1 slice of bread
Directions:
Completely flatten bread and spread the sun butter and jelly. Roll into a tight spiral
Spidey Power Oat Balls
Ingredients:
1 cup dry oats
1/2 sunbutter
1/2 cup ground flax seed
1/2 cup chocolate chips
1/3 cup maple syrup
1 tsp vanilla extract
Directions:
Combine all ingredients and roll into tiny balls. Chill then serve.
Homemade Ranch
ingredients:
1/3 cup mayo
1/3 sour cream
1/3 cup buttermilk
1/2 tbsp lemon juice
1/2 tsp salt
1/2 tsp dill
1/4 black pepper
1/4 tsp garlic powder
1/2 tsp onion powder
directions:
combine all ingredients then serve with veggies
Latkes
Ingredients:
2 eggs
1/4 white onion
1 tsp salt
2 tbsp flour
1/4 tsp baking powder
2 cups shredded potatoes
Directions:
shred potatoes and press out the water. Chop onion then mix with potatoes. Beat eggs and mix remaining ingredients. Fry over medium heat until golden brown.
Quick Pickles
Ingredients:
1/2 lbs. zucchini (1/8 inch slices)
1 lbs. english cucumber (1/8 inch slices)
1 small onion (thin slices)
1 tbsp kosher salt
1 cup white vinegar
1/2 cup white wine vinegar
1/2 cup sugar
1 1/2 tsp of sugar
1 tsp mustard garlic carrots
Directions:
combine ingredients into a mason jar and let it sit for 24 hours. Serve with crackers and goat cheese (optional)
Cream of Wheat
Ingredients:
2 cups cream of wheat
7 1/2 cups milk or water
1 tsp salt
2 tbsp maple syrup
1 tsp spices (optional)
Directions:
Combine cream of wheat, salt and spices in a bowl. then add milk and add to a pot then stir. Top with maple syrup.
Mexican Bean Salad/Cowboy Caviar
Ingredients:
2 cans black beans, drained
2 cans corn. drained
1/2 onion diced
2 roma tomatoes, diced
4 tbsp lime juice
salt and pepper to taste
cilantro (optional)
Directions:
Combine all ingredients then serve with chips.
Cucumber Salad
Ingredients:
1 large cucumber
2 tomatoes diced
1/2 cup onion diced
4 tbsp parsley chopped
1/4 cup feta cheese
2 tbsp olive oil
1 tbsp lemon juice
1 tsp salt
Directions: Put all chopped veggies in a bowl then add lemon juice and salt.
Homemade popcorn
ingredients:
3 tbsp of canola oil
1/2 cup popcorn kernels
1/2 tsp salt to taste
Directions:
In a large pot heat the oil and a couple of kernels over high heat (these test kernels will signal when the oil is hot enough to pop all the kernels at the same time). When the test kernels have popped, add the rest of the kernels and cover the pot. Remove from heat and gently swirl pot to coat kernels in oil. Return to heat and let kernels pop for 2 mins. Gently shaking. Once popping has stopped. Remove from heat and pour into serving bowl.
Chickpea Salad
Ingredients:
1 can chickpeas
1 cucumber, chopped
1 tomato, diced
1 avocado, diced
1/2 red onion, diced
salt/pepper to taste
1-2 sprigs of cilantro
1 tbsp lime juice olives
Directions: Drain and rinse chickpeas. Chop all veggies then add to a bowl. Then add lime juice, salt/pepper and cilantro and mix.
Green Beans
Ingredients:
2-3 tbsp canola oil
1/2 lbs green beans
1/2 yellow onion
1 oz ginger
2 cloves garlic
2 tbsp soy sauce
1 tbsp sugar
1 tsp sesame oil
s/p to taste
Directions: chop ginger and garlic then add to a bowl with soy sauce, sesame oil. Add canola oil to a pan. Cook green beans then serve.
Dill and Olive Oil carrots
Ingredients:
1/3-1/2 lb of carrots, chopped
2-3 tbsp olive oil
1-2 sprigs of fresh or dry dill
salt/pepper to taste
Directions: chop all carrots and add to a pan. Sprinkle dill, olive oil, salt & pepper then cook on low. Let cool then serve!
Seed + Herb oatcakes
Ingredients:
1 1/2 cups ground rolled oats
1/4 cup pumpkin seeds
1 tbsp flour
1 tbsp honey
1 tsp fresh thyme
1 tsp fresh rosemary
1/2 tsp salt
2 tbsp butter
Directions: Combine oats and pumpkin seeds in a mixer then add honey, thyme, rosemary, flour, salt. Then add hot water and butter. Combine all ingredients and add to a baking sheet lined with parchment paper. Bake at 375 for 16-20 mins. Top with jam!
Grilled asparagus
Ingredients:
1/2 lb. asparagus
1 tbsp sesame oil
2 cloves garlic, crushed
2 tsp sesame seeds
1/4 tsp salt & pepper
Directions: put garlic, sesame seeds into a bowl with asparagus. Add sesame oil in a pan and add the other ingredients. Cook until asparagus is grilled.
Quinoa with grilled veggies
Ingredients:
2 tbsp olive oil
1 tbsp honey
1 tbsp salt
1/2 tsp ground pepper
1/2 medium butternut squash chopped
2 cups water 1 cup uncooked quinoa
1 cup unsalted roasted pecans, roughly chopped
1 cup unsweetened cranberries
1/2 cup honey mustard vinaigrette
Directions: cook quinoa for 15 mins in water. Once fully cooked, add olive oil, salt, pepper, and olive oil. Then add squash, pecans and cranberries. Mix well then mix in honey mustard. Enjoy!
Pizza Hummus
Ingredients:
1 can chickpeas
2 garlic cloves
1/2 tsp lemon juice
2 tbsp tomato paste
2 tsp basil 1/4 tsp. onion powder
1/4 tsp salt
Directions: Add rinsed & drained chickpeas, garlic, lemon juice, tomato paste, and all of the spices to a food processor or blender. Blend until smooth and enjoy!
Homemade Granola
Ingredients:
10 cups old fashioned oats
1/3 cup ground flaxseed
1 cup sunflower seeds
1 cup pumpkin seeds
2/3 cup shredded coconut
2/3 cup died cranberries
1 tbsp chia seeds 1 tsp salt
2 tsp spices (cinnamon, nutmeg, etc.)
1 cup coconut/avocado/canola oil
1 tbsp vanilla extract
Directions: Preheat oven to 360, line a large baking sheet with parchment paper. Combine all ingredients in a large bowl. spread mix over par. paper and bake for 12-14 mins, stirring halfway. let cool and store in airtight bag.
Banana Sushi
Ingredients: 2 bananas
2 tbsp sun butter or peanut butter
1 cup homemade granola
1 tbsp chia seeds
1 tsp chocolate chips
Directions: add granola, chia seeds, and choc. chips to a zip lock bag and gently crush w/ a rolling pin. Peel bananas and chop into 1 inch pieces. Spread sun butter over bananas and roll in granola.
Hearty Slaw
Ingredients:
16 oz kale, chopped
1/2 head cabbage, chopped
2 tbsp lemon juice
2 tbsp canola oil
1 tbsp salt/pepper
1/2 tsp garlic powder
1 tsp onion powder
Directions: Chop kale and cabbage then add to a bowl. Combine lemon juice, canola oil in a bowl. Then add salt/pepper, garlic and onion powder. Combine both ingredients and stir. Enjoy!
Creamy Carrot Soup
Ingredients:
12 oz carrots, chopped
1 can coconut milk
1/4 onion, diced
1/2 tsp salt/pepper
1/2 tsp cumin
1/2 tsp garlic, diced
1/4 tsp curry powder
1/4 tsp ground coriander
3-4 tbsp olive oil
17 oz veg stock
Directions: Heat oil in large stockpot and sautee carrots, them onions until onions are slightly browned and carrots are tender. Slowly add coconut milk and stir in spices and garlic. Add enough to cover everything and gently simmer for 7-10 mins. Turn off heat. With an immersion blender, blend until fully combined and carrots until creamy. Add veggie stock if needed
Kale and apple smoothie
Ingredients:
4 large kale leaves, stems removed
2 large apples, cored and chopped
1 tbsp ground flaxseed
2 tbsp maple syrup
1 1/2 cup oat milk
Directions: wash and de-stem all kale. Core and chop both apples and combine all ingredients in blender. Blend until smooth. Add more milk if needed.
Homemade applesauce
Ingredients: 5 apples, cored and chopped
1 cup water
3 tbsp lemon juice
3/4 cup white sugar cinnamon, to taste
Directions: After chopping & coring the apples, put into a pan and cook until soft. Add water, lemon juice and sugar then blend until smooth. Add cinnamon, let cool then serve.
Lentil Energy Bars
Ingredients:
1 1/2 sticks of butter
1/2 cup sugar
2 cups flour
1 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 cup dried apricots, chopped
1/2 cup dried cranberries
1/2 cup chocolate chips
1/3 cup rolled oats
2 eggs
2 cups lentils
Directions: Chop apricots and combine all ingredients in a bowl. Spread onto a greased pan and cook for 15 mins at 420. Usually you cook them for 25 mins at 350. When they're cooking let cool and chop into bars.
Egg fried rice
Ingredients:
4 cups cooked rice
1 cup chopped frozen veggies
2 cloves garlic
2 or 3 tbsp canola oil
1/4 tsp salt/pepper
3 eggs
Directions: Cook frozen veggies until warm and add in rice, canola oil, garlic and salt/pepper. Cook until the rice is fried then add your whisked eggs. Once it's done, serve! Enjoy.
Citrus spinach salad
Ingredients:
2 garlic cloves
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1/4 red onion sliced
3 clementines peeled
4 oz spinach
2 oz curly kale stemmed and chopped
Directions: For the dressing, combine lemon juice, olive oil, salt, pepper and garlic cloves. Set aside and stem your kale then chop! Add clementines and onion to the kale once cooled. Enjoy!!
Fried tofu w/ green beans
Ingredients:
1 lb. extra firm tofu, cubed
1/2 lb. green beans
1/2 cloves garlic, minced
1/4 onion, chopped
3-4 tbsp lemon juice
1/4 tsp salt/pepper
Directions: Chop tofu and cut the ends off the green beans. Add canola oil to a pan and fry your green beans. Mix the garlic, lemon juice to create a marinade for the tofu. Once the onion is chopped, put it into a pan with the tofu, garlic, lemon juice mixture. Add salt and pepper. Cook until the tofu is golden and let cool then serve!
Spinach pesto pasta
Ingredients:
4 cups cooked pasta
6 oz fresh or frozen spinach
3 oz cheese
3 tbsp oil
1/4 tsp salt/pepper
Directions: Cook pasta according to the directions on the box. In a food processor, add spinach, cheese, oil, salt and pepper. Blend until smooth. Combine pasta and sauce in a bowl then serve. Enjoy!
Chocolate brownies
Ingredients:
1 cup chocolate chips
1 15 oz can black beans
3 eggs
3/4 cup applesauce
1 1/3 cup sugar
1/2 cup cocoa powder
2 tsp vanilla extract
2/3 cup flour
1 tsp baking powder
1/4 tsp salt
Directions: Combine flour, cocoa powder, baking powder and salt. Then add black beans, vanilla extract, eggs, applesauce. Once all combined add chocolate chips! put into a blender and blend until black beans are combined. Add to a greased baking sheet. Cook for 20 mins at 430 degrees. Let cool.
Red cabbage slaw
Ingredients: 1/4 head red cabbage, sliced
1/4 head green cabbage, sliced
2 oz fresh spinach
3 tbsp lemon juice
1/4 cup sunflower seeds
1/4 tsp salt/pepper
1/2 tsp sesame oil
Directions: Chop both red and green cabbage then add to a bowl with spinach and sun flower seeds. Next, create the dressing mix together lemon juice, salt, pepper and sesame oil. Toss slaw with dressing then serve.
Homemade Hummus
Ingredients:
1/3 cup tahini
2-4 tbsp water
2 tbsp olive oil
1/2 tsp ground cumin
3/4 tsp salt
2 cloves garlic
2-3 tbsp lemon juice
1 15 oz canned chickpeas, drained
Directions: Chop your garlic into small pieces and set aside. Drain your chickpeas then rinse them. Add chickpeas to a food processor and blend. Then add tahini, cumin, lemon juice, garlic, salt, olive oil and water. Combine until smooth then serve with veggies, crackers or pretzels.
Fruit Milkshake
Ingredients:
2 1/2 cups frozen fruit
4 cups oat milk
1 tbsp ground flax seed (optional)
Directions: Add all ingredients to a blender, you can add any other stuff if you want. Blend until smooth then serve.
Steamed Spinach salad
Ingredients: 5 oz fresh or frozen spinach
1/4 onion, chopped
1/2 cup water
2-3 tbsp olive oil
1/4 tsp salt/pepper
1-2 tbsp lemon juice
Directions: Cook spinach until soft, while that's cooking, add chopped onion. Once those are cooked add lemon juice, water, olive oil, salt/pepper.
Sauted summer squash
Ingredients:
1-1 1/2 lbs. squash, cubed
2-3 tbsp lemon juice
3-4 tbsp olive oil
1/2 tsp salt/pepper
1/2 tsp garlic, minced
1/2 tsp onion powder
Directions: Chop squash into cubes then cover with olive oil, salt, pepper and lemon juice. Chop up your garlic. Then add everything to pan with a sprinkle of olive oil and onion powder. Cook squash until it's soft. Let cool and serve!
