Recipes from the Grantham Community Garden

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  • 1 can navy beans (approximately 1 cup)
  • 15 cherry tomatoes, halved
  • 1 yellow or green zucchini, chopped (approximately 1 cup)
  • 7 radishes, chopped
  • 2 cups lettuce
  • 1 poblano pepper, diced
  • ½ large onion, chopped (approximately ¾ cup)
  • 3 tbsp. walnuts, chopped
  • Homemade salad dressing: 
  • 1½ tbsp. extra virgin olive oil
  • 1½ tsp. balsamic or red wine vinegar
  • ½ tsp. spicy brown mustard


Combine dressing ingredients in water-tight container and shake for 10 seconds, or whisk mustard into oil and vinegar until mixed. Set aside; re-mix if necessary before using. 

Remove beans from can and rinse thoroughly (for those with sensitive stomachs and especially to reduce sodium). Place chopped walnuts in small frying pan over low heat for approximately five minutes, frequently stirring or flipping to avoid burning. Combine halved cherry tomatoes, chopped zucchini, chopped radishes, diced poblano pepper and chopped onion with beans and walnuts. Pour dressing over top, mix well and chill. Serve on lettuce.

Makes: 4-6 side dishes or 2-3 main dishes.

Nutrition information per serving (for 3 total servings): Calories: 265; fat: 12 g.; saturated fat: 1.3 g.; carbohydrates: 30 g.; protein: 10.7 g.; fiber: 7.8 g.; and sodium: 430 mg.

-Andrea Dean, Garden Volunteer

  • 10 pods okra, sliced in 1/4 inch pieces
  • 1 egg, beaten
  • 1 cup cornmeal
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup vegetable oil
  1. In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
  2. Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. 
  3. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. 
  4. Drain on paper towels.

-Lynne Cosby, Garden Shareholder

  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1/3 cup grated Parmesan cheese (optional)

In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

-Andrea Gamber, Garden Volunteer

  • 2 green bell peppers
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup goat cheese
  • 1 tablespoon lemon pepper seasoning


  1. Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the goat cheese and lemon pepper seasoning together in a small bowl; set aside.
  3. Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes.
  4. Serves 6.

(Makes 4 servings)

  • 2 medium acorn squash (1 ½ c. per squash)
  • 1 can whole cranberry sauce


-Cut squash in half in between ends so that halves are cup-shaped; remove seeds. Prick squash with fork several times; microwave on high till soft (approximately 12 minutes). Turn squash over half-way through cooking time. Spoon ¼ can of cranberry into each squash cup and microwave on high for another 2 minutes.

-Nutrition per serving (adjust according to size of squash): 265 cal.; 0.1 g. fat; 58.6 g. carb.; 6.1 g. fiber; 20.3 mg. sodium. High in potassium and vitamin A.

-Andrea Dean, Garden Volunteer

  • 3-4 medium lemon cucumbers
  • 2 cups basil leaves & stems
  • ½ cup olive oil
  • 1 clove crushed garlic
  • Fresh ground black pepper
  • 3 Tablespoons fresh, grated parmesan cheese

Slice or chop cucumbers. In food processor or with mortar and pestle, combine basil leaves, olive oil, garlic, sea salt, black pepper and parmesan cheese. Blend ingredients till combined well. Dress over cucumbers

- Amanda Gray, Garden Volunteer

Small amount for drizzling

  • 2 Okra spears, sliced thin
  • 3 Tbsp butter
  • 1 tsp salt
  • 3 Tbsp Agave or Maple syrup
  • 1 tsp lemon juice

Heat all ingredients on high for 4 minutes. Allow to slightly cool before drizzle-ready.


- Andrea Gamber, Garden Volunteer

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons sliced black olives
  • 2 tablespoons chopped fresh basil


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
  3. Meanwhile, heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, and sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
  4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, olives, and basil. Serve warm.

Swiss chard is one of the greens known as a bitter green. Because of this, swiss chard is usually cooked, which alleviates the bitterness. One of the easiest ways to make a tasty side dish quickly is to combine the following in a pan and sauté for 5 – 10 min. (depending on how you prefer the texture and taste of the swiss chard):

  • 1-2 T. of olive oil
  • 3 cloves of garlic, minced
  • Red pepper flakes, to taste
  • Salt, to taste
  • 1 bunch swiss chard

Add water during cooking if necessary. Consider adding a handful of chopped zucchini for variety.

- Andrea Dean, Garden Volunteer

  • 2 cups whole grain corn flour
  • 4 Tbsp softened butter
  • 1/4 cup agave nectar or maple syrup
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/2 cup milk or soy milk
  • 1 tsp vanilla extract
  • 1 Tbsp vinegar
  • 1 tsp cayenne
  • 1 cup Okra: pan-toasted okra (sauteed in olive oil, salt and black pepper).*

*You can also add garlic, onion, shallots, bell pepper or corn to this veggie saute.

In large mixing bowl:

  1. Add flour, baking powder, salt and cayenne. Stir in remaining liquid ingredients until batter is smooth and creamy. Fold in okra.
  2. Pour into 8 inch circle baking pan. Top with a drizzle on agave syrup and swirl into batter. Add a few okra slices to top of bread for garnish. Bake at 375 degrees for 40 minutes or until the edges crisp up.
  3. Serve with honey butter or a nice spicy sweet jam.
  4. Garnish this recipe with Okra Syrup. Okra is great for jams and syrups because its natural stickiness makes a crazy sticky drizzle reminiscent of honey.
  • 1 lb/500 g Swiss shard or spinach (chopped)
    Cook and thoroughly drain.
  • 4 eggs (beaten)
  • 1 C milk
  • 1 C Swiss cheese, or other cheese
  • 1 C cubed bread
  • 1/2 C green onions
  • 1/4 C grated Parmesan cheese

Combine with cooked greens. Pour into a greased 2-qt/2 L baking dish. Cover and bake in preheated oven at 375 until set, 25-30 minutes.

- Keith Jones Pomeroy, Garden Shareholder

  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 2/3 cups packed brown sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts


In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.

Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.