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Summer Veggie Stir-fry

As the summer harvest gets underway, we're bursting with tons of fresh vegetables from the Kitchen Harvest garden. When I'm at a loss for dinner, I turn to this quick stir-fry recipe to make use of any surplus vegetables. Use whatever you have from the garden, the more colorful, the better! Summer Vegetable Stir-fry Ingredients SERVINGS: 4 3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided 1/2 cup thinly sliced scallions, divided 1 1/2-inch piece peeled ginger, sliced 1 garlic clove 7 tablespoons vegetable oil, divided 2 tablespoons unseasoned rice vinegar 2 tablespoons sesame seeds Kosher salt and freshly ground black pepper 2 cups


Have an over-abundance of cucumbers and tomatoes in your garden? Try this twist on a panzanella salad - bright, citrusy and full of flavor, Fattoush will become your new summer salad! I like to bulk mine up by adding a can of chick peas. You can also use store-bought pita chips if you don't want to toast your own. Photo & Recipe courtesy of Bon Appetit - http://www.bonappetit.com/recipe/fattoush Fattoush SERVINGS: 6–8 Ingredients Dressing 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes 3 tablespoons (or more) fresh lemon juice 2 tablespoons (or more) pomegranate molasses 2 small garlic cloves, minced 2 teaspoons (or more) white wine vinegar 1/2 teaspoon dried mint

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