MSU Extension Tollgate Farm and Education Center

Survival Camp: Garden Kitchen Recipes

Monday Morning: BBQ Hummus

Ingredients:

3 garlic cloves

one can white cannellini beans

¼ cup tomato paste

2 TBSP. vegan Worcestershire sauce

1 TBSP. hot sauce

1 TBSP apple cider vinegar

2 TBSP.  maple syrup

2 tsp. liquid smoke

1 tsp. salt

Directions:

1. Add all ingredients to a food processor or blender and blend until smooth. Enjoy!

Monday Afternoon: Oatmeal Blueberry Muffins

Ingredients:

1 cup oat flour

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

¼ cup brown sugar

1 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. salt

1 cup unsweetened applesauce

2 TBSP. maple syrup

1 cup blueberries

Directions:

1. Mix all dry ingredients in a large mixing bowl. Mix all of the wet ingredients in a separate vowel. Combine the wet and dry ingredients and mix until combined. Fold in blueberries.
2. Use muffin liners or oil in the muffin pans. Fill each cup up at least ¾ full. Bake at 350℉ for 20 minutes.

Tuesday Morning: Fruit Hash

Ingredients:

5 tomatoes

1 strawberry container

1 bunch of basil

balsamic vinegar

salt and pepper to taste

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.

Tuesday Afternoon: Spinach Fettuccine with Summer Squash

Ingredients:

1 12oz. package of spinach fettuccine

2 TBSP. olive oil

2 medium yellow summer squashes, halved lengthwise and sliced

1 pint cherry tomatoes, halved

½ cup grated parmesan

3 tbs. balsamic vinegar

Directions:

1. Cook pasta according to instructions and drain. Heat oil in a skillet and add squash and saute over medium heat, stirring often until tender.
2. Combine pasta, squash, and tomatoes. Add parmesan cheese. Toss with balsamic vinegar and serve. 

Wednesday Morning: Garlic Parmesan Pita Bread

Ingredients:

2 pita breads

2 TBSP. olive oil

1 tsp. parmesan cheese

1 garlic clove, minced

1 tsp. fresh parsley chopped

Directions:

1. Preheat oven to 350℉. Slice pita bread into eights and spread chips out on a wax-paper lined baking sheet.
2. In a small bowl combine olive oil, parmesan cheese, garlic, and parsley, and brush onto both sides of the chips. Bake for 10-12 minutes until golden and crispy. Allow to cool and serve with your favorite dip.

Wednesday Afternoon: Three Sisters Stew

Ingredients:

1 red onion, diced

3 garlic cloves, minced

1 tsp. oregano

1 tsp. cumin

½ tsp. garlic powder

½ tsp. onion powder

1 can diced green chiles

1 cup yukon gold potatoes, diced

2 cups butternut squash, diced

2 cups vegetable broth, low-sodium

1 can kidney beans, drained

1 can of corn, drained

1 can diced tomatoes

2 cups of water

salt and pepper to taste

Directions:

1. Drain and rinse the beans and corn. Set aside.
2. Dice the onion and add it to a large soup pot. Simmer onion with a bit of oil over low-med heat until softened. Add minced garlic and stir until fragrant - about 30 seconds.
3. Add diced chile, potato and stir to combine, add water or broth if needed.
4. Stir in squash, beans, and corn into the stew. 
5. Add 2 cups of water and mix well. Bring to a low boil, then cover and reduce heat to a simmer. Simmer for about 30-45 min or until vegetables are tender.
6. Season with salt and pepper to taste and enjoy!

Thursday Morning: Everything Bagel Popcorn

Ingredients

2 TBS. vegetable oil

2/3 cup popcorn kernels

everything bagel seasoning

Directions:

1. Add oil and kernels to a popcorn maker or pot and cook until popped
2. Sprinkle with everything bagel seasoning to taste

Thursday Afternoon: Apples and Sunbutter

Ingredients:

5 apples

1 container of sunbutter

Directions:

1. Cut 5 apples into slices
2. Spread Sun butter on Apples, and enjoy!

Friday Morning: Berry Granola Yogurt Bark

Ingredients:

½ strawberry container

1 blueberry container

2 cups yogurt

4 TBSP. Maple Syrup

½ cup granola

Directions:

1. Line baking sheet with parchment paper. Depending on thickness you can change size of baking sheet; 9x9, 9x13, or even 13x18.
2. In blender, add 2 cups of the berries, the yogurt and the honey, blend until smooth
3. Pour yogurt onto the baking sheet and spread with knife/spatula until you have smooth layer.
4. Sprinkle on remaining chopped berries and granola, place baking sheet in freezer for 4 hours
5. Remove baking sheet, and break bark into chunks with hands, enjoy!

Friday Afternoon: Chocolate & Strawberry Smoothie

Ingredients:

4 tsp. cocoa powder

½ container of strawberries

2 cups spinach

1 cup dairy-free milk

2 tbsp. sun butter

4 tbsp. oats

Directions: Blend & Serve!