MSU Extension Tollgate Farm and Education Center

Earth Explorers: Garden Kitchen Recipes

Cucumber Mint Refresher

Ingredients:

• 2 cucumbers
• juice of one lime
• one bunch of mint leaves
• 5 cups of chilled water

Directions:

1. Cut one cucumber into thin slices and set aside. Rough cut the other cucumber and place in a blender. Add mint, lime juice, and 1 cup of water to a blender and blend.
2. Using a fine mesh strainer, strain the cucumber mixture. 
3. In a large pitcher, add the cucumber mixture, the rest of the water, and cucumber slices. Mix well and serve.

Breakfast Quinoa Garlic Parmesan Squash Chips

Ingredients:

• 6 squash
• 3 TBSP. olive oil
• 1 cup panko bread crumbs
• 1 tsp. Italian seasoning
• 1 tsp. garlic powder
• ¼ tsp. onion powder
• salt and pepper to taste

Directions:

1. Line a baking sheet with parchment paper and preheat the oven to 450° F
2. Cut squash into thin slices and toss in a bowl with olive oil to evenly coat. In a separate bowl, add bread crumbs, parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix until combined.
3. Dip each squash slice into the crumb coating then place on a baking sheet. Lightly spray the tops of the chips with cooking spray and bake for 10 minutes. 
4. Using tongs, flip the chips and lightly spray again with cooking spray. Cook the chips for another 10 minutes and serve. 

Dirt Cups

Ingredients:

• 2 cups of yogurt
• ¼ cup chocolate chips
• ¼ cup maple syrup
• 2 TBSP. cocoa powder
• ½ container of strawberries

Directions:

1. Fold in melted chocolate and vanilla extract in yogurt
2. Place yogurt mixture into individual cups
3. Drizzle maple syrup and strawberries on top

Curried Chick Peas

Ingredients:

• 2 cans of garbanzo beans, rinsed and drained
• 2 TBSP. olive oil
• 1 ½ tsp. curry powder
• 1 tsp. lime juice
• ½ tsp salt
• ½ tsp. paprika
• ½ tsp. cumin

Directions:

1. Preheat oven to 400℉ and line a baking sheet with parchment paper
2. Rinse and drain chickpeas, then set aside to dry. Remove outer skin if not already removed.
3. Transfer chickpeas to a large bowl. Add oil, lime juice, curry powder, chili powder, paprika, and cayenne. Mix until chickpeas are coated. 
4. Bake chickpeas for 40 minutes on a pre-lined baking sheet.

Breakfast Quinoa

Ingredients:

• 1 cup dry quinoa rinsed
• 1 ½ cup dairy-free milk
• 3 tsp. vanilla extract
• 1 tsp. cinnamon
• pinch of salt
• 2 bananas, chopped

Directions:

1. Combine quinoa, milk, cinnamon, and vanilla in a small saucepan and bring to a boil. Reduc to a simmer, cover, and let cook for 15 minutes.
2. Fluff quinoa with a fork. Mix in chopped bananas and serve

Berry Smoothie

Ingredients:

• 2 cups of spinach
• 1 cup of dairy-free milk
• 2 bananas
• 2 TBSP. sun butter
• 4 TBSP. oats
• 1 container of raspberries
• 1 container of blueberries

Directions:

1. Blend all ingredients until smooth and enjoy!

Breakfast Applesauce & Cinnamon Tortilla Crisp

Ingredients:

• store bought applesauce
• 2 TBSP. sugar
• 1 ½ tsp. cinnamon
• flour tortillas, cut up to desired size
• 1 TBSP. melted butter

Directions:

1. Preheat oven to 450℉. Mix sugar and cinnamon in a small bowl and set to the side. 
2. Brush tortilla strips with butter and sprinkle both sides with the cinnamon-sugar mixture.
3. Bake for 2 minutes on each side. Serve with the apple sauce.

Zoodles in Red Pepper Sauce

Ingredients:

• 8 slices of jarred roasted red peppers
• ½ TBSP. olive oil
• 2 shallots, finely chopped
• 4 garlic cloves, minced
• 1 large yellow squash
• 2 large zucchinis
• salt and pepper to taste
• 1 ½ TBSP. cornstarch
• 1 ½ dairy-free milk
• 1 bunch of basil

Directions:

1. Spiralize yellow squash and zucchinis into a large bowl. Bring a large skillet up to medium heat and add olive. Sauté shallots and garlic until golden and soft, about 2 minutes. Remove from heat and set aside.
2. Blend roasted peppers, salt, pepper, cornstarch, and red pepper flakes, shallots, garlic, and milk. Blend until smooth and set aside. Heat a large skillet over medium heat. Pour the pepper sauce in the skillet and let simmer for 2-3 minutes. Reduce heat to low and add spiralized veggies and stir to coat, cooking for another 2-3 minutes. Add basil and stir then serve. 

Fruit Hash

Ingredients:

• 5 tomatoes
• 1 container of strawberries
• 2 bunches of basil
• balsamic vinegar

Directions:

1. Dice tomatoes and strawberries and add to a large bowl. Chop up basil and add to the bowl. Add balsamic vinegar, salt, and pepper to taste. Mix well and serve.

Silken Tofu Chocolate Mousse

Ingredients:

• 2 cups pitted and soaked dates
• 2 cups silken tofu
• 2 cups dark chocolate, melted
• 1 cup aquafaba (chickpea/garbanzo bean juice)

Directions:

1. Use a hand mixer or stand mixer to whip aquafaba.
2. In a blender blend dates until smooth, add tofu and chocolate, then blend again.
3. Fold the date mixture into fluffy aquafaba and serve after it has chilled in the fridge for an hour.