This recipe is a classic in the south. Don't undercook these greens.

Garden Ingredients

• 1/2 pound bunch collards (possibly mixed with some mustard greens), chopped (stems and all)

• 1/4 small onion, chopped

• pinch red pepper flakes

• 1 garlic chive minced (or 1/4 tsp garlic powder)

Pantry Ingredients

• 1 tablespoon oil

• 4 ounces ham or smoked sausage

• 2 cups water or broth

• salt and black pepper to taste

Rinse the greens well. Cook the onion, garlic, red pepper, and meat in the oil in a big pot until the onion is soft and the meat has some brown spots. Add the greens, water/broth, salt, and pepper. Simmer a full hour. 

Serves 2-4

Pantry Ingredients

• 1 ounce Spanish-style chorizo or other garlicky sausage (optional)

• 1/3 cup white rice

• 2 cups broth (chicken or vegetable)

• 1/2 teaspoon garlic powder

• salt

Garden Ingredients

• 1/2 cup cowpeas

• 1 bay leaf

• 1 bell pepper, chopped

• 1 shallot or small onion, chopped

• 1 zucchini or yellow squash, cut into fork-sized pieces

Simmer cowpeas, bay leaf, bell pepper, onion, and garlic powder in broth until peas are almost tender, about 45 minutes. Add squash, rice, and sausage. Add water if needed so that all of the ingredients are under the liquid, and simmer another 20 minutes, until rice is done. 

Serves 2

Pantry Ingredients

• 1 piece leftover chicken or smoked sausage (optional)

• 1/3 cup white rice

• 2 cups broth (chicken or vegetable)

• salt

Garden Ingredients

• 1/2 cup cowpeas

• 1 bay leaf

• 1 bell pepper, chopped

• 1 shallot or small onion, chopped

• 1 sprig thyme

• handful okras, cut into 1/2 inch pieces (optional)

Simmer cowpeas, bay leaf, bell pepper, and onion in broth until peas are almost tender, about 45 minutes. Add rice, chicken/sausage, and okra if using. Add water if needed so that all of the ingredients are under the liquid, and simmer another 20 minutes, until rice is done. 

Serves 2

This recipe came from a TCK student who spent most of her growing up years in various parts of Türkiye. Every family has their own house recipe, so you can't get it "wrong".

Pantry Ingredients

• 1/2 pound dry white beans, soaked and cooked, OR 2 cans

• 1 small can tomatoes

• 1 tablespoon olive oil

• salt to taste

Garden Ingredients

• 1/2 small onion, chopped

• 1 big handful greens (kale, spinach, parsley, arugula, etc.), roughly chopped

• 1/2 teaspoon black pepper

• 2 tablespoons pomegranate seeds or juice  OR 1 teaspoon pomegranate molasses

Combine beans and onion in a pot with water if needed to make a thick soup consistency and cook until the onions are translucent. Add everything else and cook 5 minutes. Serve with rice or pitas.

Serves 2

Pantry Ingredients

• 1 can pinto beans

• 1/2 packet Ready Rice, or 1 cup cooked

• 1/4 cup tomato sauce or diced tomatoes (if not available fresh)

Garden Ingredients

•  1 sprig oregano cimarron, or 1/2 teaspoon dried

• 1-2 chiles, or 1/2 teaspoon dried

• 1/2 cup zucchini, sliced

• 1 small tomato, chopped

Optional Ingredients

• Cheese

• Avocado

• Cilantro

Cut squash and tomatoes into bite-sized pieces and put in a microwave-safe dish with a tablespoon of water. Add oregano and chile. Microwave 5 minutes. Add beans and rice, stir to combine. Cook 4 minutes or until heated through. Add optional add-ons.

Serves 1-2

Pantry Ingredients

• 14 oz can chicken, drained, or 1 lb uncooked chicken parts, cut into chunks

• 15 oz can hominy, drained

• 1/2 box or 1 can broth

Garden Ingredients

•  2-3 red chiles, finely chopped (or 1 t dried)

• 1 sprig oregano cimarron (or 1/2 t dried)

• 1 or 2 garlic chives

• 1/2 small onion, chopped

Optional Ingredients

• Cumin seeds (coming summer 2025)

• 1 green onion (coming fall 2025)

• 1 avocado (seasonal in the garden)

• sliced radishes and/or shredded cabbage

Combine everything except canned chicken, garlic chives, green onion, avocado, radishes, and cabbage in a medium saucepan. Simmer 30-45 minutes. Add canned chicken and heat through. Taste, and add a bit of salt if desired. Add desired garnishes to hot soup.

Serves 4

This recipe came from a student with family in Sinaloa state. It can be prepared in a saucepan or in a crock pot. The sauce freezes well for future dinners.

Pantry Ingredients

• 1/2 lb uncooked chicken parts

• tortillas

• 1 teaspoon (1 packet) honey

• salt

Garden Ingredients

• juice from 1 orange

• 1 large or 3 small red chiles, fresh or dried, stems and seeds removed

• 1 sprig oregano cimarron (or 1/2 t dried)

• 1 garlic chive

• Chopped green onion or onion

• Cilantro (optional)

Optional Ingredients

• avocado (seasonal in the garden)

Combine orange juice, chiles, oregano cimarron, garlic chive, and honey in a blender. Blend until smooth.

Cook chicken in a skillet or pot with a little sauce. Make tacos with chicken, sauce, avocado, onion, and cilantro 

Serves 2

This recipe isn't a classic San Diego fish taco, but it was invented in a campus kitchen one night when tuna salad wasn't sounding good. If you don't have an avocado, a handful of pumpkin seeds is a good shelf-stable substitution.

Pantry Ingredients

• 1 can tuna or mackerel

• 2 or 3 tortillas

• pinch of salt

• 2 Tablespoons cider or white vinegar

Garden Ingredients

• 1 handful cilantro

• 1 garlic chive or green onion

• 1-2 chiles, or dried

• 1 avocado

• lettuce or chopped cabbage

Optional Ingredients

• cheese

Blend cilantro, garlic chives, chiles, half the avocado, vinegar, salt, and a few tablespoons of water to make a creamy sauce. Taste and add a pinch more salt and/or more vinegar as desired.

Warm the tortillas, divide the fish between them to make tacos, and dress with sauce. Add remaining avocado. Sprinkle with cheese if desired. Serve with green salad or slaw.

Serves 1-2

This recipe is a streamlined preparation of individually-wrapped tamales. It has historical roots in indigenous groups from Oaxaca to Saskachewan This recipe is easily doubled (a pasta insert works well as an extra large steamer basket). Allow an hour for steaming the larger recipe.

Pantry Ingredients

• 1 cup masa harina

• 1 can beans (black or pinto), or 1 cup dry beans, soaked and cooked

• 2 Tablespoons oil

• 1 teaspoon salt

• 1/2 teaspoon baking powder

• drained liquid from beans, plus enough water to make 1/2 cup

• corn husks, banana leaves, or a sheet of parchment

Garden Ingredients

• 1 onion

• handful of chiles (fresh or dried)

• 1 sprig Oregano Cimarron (recommended for pinto beans) or Oregano Indio (recommended for black beans)

• 1 bay leaf

Special Equipment

• A pot with a steamer basket or pasta insert

If using dry beans, add onion, chiles, oregano, and bay leaf to pot while cooking beans. If using canned beans, cook these in a skillet until onion is translucent.

Combine masa harina with salt, baking powder, oil, warm bean cooking water, and warm water. Mix until smooth. Stir in beans and onions.

Line the steamer basket with corn husks, banana leaves, or parchment. Fill with masa and bean mixture.

Steam until masa is fully cooked, 30 to 40 minutes.

Serves 2-3

Calabacitas are arguably one of the oldest new world dishes. All of the ingredients (except the optional cheese) were well-known to the first inhabitants of Central America. This dish can be prepared using either summer or winter squash. The summer version has a more vegetal flavor, while the winter version is sweeter (and takes a bit longer to cook). Modern hull-less pumpkin seeds were bred in Eastern Europe to save the tedious step of removing hulls. Alas, efforts to create a pumpkin with hull-less seeds AND flavorful flesh have failed so far: the flesh is best fed to chickens or rabbits.

Pantry Ingredients

• 1 tablespoon oil

• 1/2 cup corn (fresh, frozen, or canned)

• 1/2 teaspoon salt

• protein of choice

Garden Ingredients

• 1/2 onion

• 1 zucchini, or 1/4 butternut squash, cut into 1/2 inch cubes

• handful of chiles (fresh or dried)

Optional

• Grated cheese

• handful of roasted pumpkin seeds

Cook squash and onion in oil in a small skillet until onion is golden and squash is tender (if using butternut squash, add 1/2 cup of water at the beginning of cooking, cover, and simmer until water is evaporated, then remove cover and finish cooking.

Add chiles, corn, salt, and 1/4 cup water. Simmer 10 minutes. Add cheese, if desired. Sprinkle pumpkin seeds on top.

Serves 1-2

This recipe came from a TCK student who spent most of her growing up years in Cuba.

• 1/2 pound dry black beans, soaked overnight

• 1 cup uncooked rice

• 1/2 onion, chopped

• 1/2 bell pepper, or 1-2 smaller sweet peppers, chopped

• 2 cloves garlic

• 1 bay leaf

• 1 small tomato, chopped, or a couple tablespoons of tomato paste

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 2 teaspoons salt

• 1/2 teaspoon vinegar

• 1 or 2 slices deli ham, chopped (optional)

Combine beans, onion, bell pepper, garlic, bay leaf, cumin, coriander, and salt in a large pot. Add water to cover by about 2 inches. Cover and simmer until beans are tender (1 to 1 1/2 hours). Add rice, tomato, ham, and enough additional water so that the water is 1/2 to 1 inch above the top. Simmer another 20-30 minutes. Add vinegar.

Serves 3-4

This recipe is the creation of a student. While gnocchi can be purchased, they are fairly easy to make with instant potatoes (using fresh potatoes is much more challenging). If you can only get pre-seasoned instant mashed potatoes instead of plain potato flakes, the recipe will work, but you may need to add an extra tablespoon of flour and you won't need the salt. Cooked Italian sausage or meatballs can be added to the skillet along with the greens to make a one-pot meal.

Gnocchi

• 1 cup instant potato flakes

• 1/2 teaspoon salt

• 1 cup boiling water

• 1 egg

• 1 cup flour

• big pot of boiling water

***

• handful mustard greens or broccoli raab

• oil to sauté

• salt & pepper

Mix the potato flakes with the cup of boiling water in a small bowl and let sit until "warm" instead of "hot". Add the egg and flour and mix with your hands to make a soft dough. Pat out on a floured cutting board to about 1/2 inch (1 cm) thick and cut into 1/2 inch (1 cm) wide strips, then 1 inch (2 cm) long rectangles. Drop into boiling water and boil until they float. Drain.

Sauté along with greens. Add salt & pepper to taste. 

Serves 4

Pantry Ingredients

• 1 can white beans

• 1/4 pound pasta

• 1 tablespoon olive oil

• salt & pepper

Garden Ingredients

• 1 shallot, chopped

• 1 small zucchini, chopped

• 1 handful cherry tomatoes

• 1 handful rapini, chopped

• 1 big handful basil, chopped

Mix everything but the basil and pasta in a pot, and add water to cover by an inch (about 1 1/2 cups). Simmer 10 minutes. Add pasta. Boil another 8 minutes (or as long as the package says). Add basil.

Serves 2

Peas and rice are a thing in many cultures, using all kinds of peas. This is an Italian variation.

Pantry Ingredients

• 1 tablespoon olive oil

• 1/3 cup rice (preferably short or medium grain)

• 2 cups broth (chicken or vegetable)

• salt & pepper

Garden Ingredients

• 1 shallot, chopped

• 1/3 cup shelled peas

Optional ingredients

• 1 slice deli ham, chopped (optional)

• 1 tablespoon butter

• 2 tablespoons grated Parmesan cheese

Heat the oil over medium heat in a medium-sized pot or skillet. Add the shallots and ham and cook until shallots are soft but not browned. Add the rice and stir for 1 minute. Add the broth, turn heat to high, and bring to a boil. Turn down to simmer and cook 17 minutes. Add peas and cook 3 to 5 more minutes, until the rice is creamy.

Remove from the heat and stir in the butter and cheese, if using.

Serves 1-2

Pantry Ingredients

• 1 1/2 to 2 cans tomato sauce, if fresh not available

• 1/2 package spaghetti or other pasts

• Cooked protein of your choice

Garden Ingredients

• 1 pound tomatoes, if available

• big handful basil leaves, or 2 T dried

• a few leaves fresh or dried oregano

• 1 garlic chive, chopped

• salt & pepper

Optional Ingredients

• Parmesan cheese

• Handful of spinach

If using fresh tomatoes, puree in a blender. Combine tomato sauce/puree, herbs, and protein in a saucepan. Simmer while you cook the spaghetti. Stir spinach into the sauce, if desired.

Serves 1

Pantry Ingredients

• 1/4 package spaghetti or other pasta, cooked according to package directions

• Cooked protein of your choice

• 1 tablespoon olive oil

• salt & pepper

Garden Ingredients

• 1 big handful basil

• 1 garlic chive, chopped

Optional Ingredients

• 1 tablespoon grated Parmesan cheese

• 4 cashews

Use a blender or mortar & pestle to blend/mash basil, garlic chive, oil, cheese, & cashews (if using) into a sauce. Serve over pasta & protein.

Serves 1

Pantry Ingredients

• 1 cup cubes of day-old focaccia or other bread

• 1 to 2 Tablespoons olive oil

• 2 Teaspoons red wine vinegar

• salt

Garden Ingredients

• 1 tomato, cut into 1/2 inch pieces

• 1 cucumber, cut into 1/2 inch pieces

• 5 basil leaves, chopped

• 1/2 shallot, sliced (optional)

• 1/2 mild pepper, cut into 1/2 inch pieces (optional)

Optional Ingredients

• 1 can tuna or 3 boiled eggs or 1 can white beans or chickpeas, drained & rinsed

Mix everything in a bowl. If you have time (or get distracted), let it sit for 1/2 hour before eating.

Serves 1

Pantry Ingredients

• 1 can tuna OR 3 hard boiled eggs

• 1-2 packets mayonnaise

• 2 pickle slices or 1 packet relish

• Crackers or toast

Garden Ingredients

• 1/4 small onion, finely chopped

• 1 stalk celery, chopped

• handful of peas

Drain tuna and break up with a fork, or chop up egg. Mix all the ingredients except the crackers or toast. Serve the salad on the crackers or toast.

Serves 1

Pantry Ingredients

• 1 can tuna

• 1/2 can white beans

• 3-4 Tablespoons oil & vinegar or Italian salad dressing

• 2 slices toast

Garden Ingredients

• 1/2 small onion, finely chopped

• 1 or 2 garlic chives, finely chopped

• big handful of basil, chopped

• 1 tomato, sliced

Drain tuna and break up with a fork. Drain the beans. In one bowl, mix the tuna, half the onion, half the basil, and 1-2 tablespoons of dressing. In another, mix the beans, remaining onion, garlic chives, remaining basil, and 2 tablespoons dressing. Refrigerate several hours or overnight. Make open-faced sandwiches with toast, beans, tomato, & tuna.

Serves 2

The sorrel in the garden is a Transylvanian variety, sponsored by a faculty member. It is native to the steppes, but has proven to be equally durable to excessive heat.

This recipe was invented by a student in her kitchen in UV.

Pantry Ingredients

• 1/2 pound bone-in chicken, or protein of your choice

• 1-2 teaspoons butter or vegetable oil

• salt to taste

Garden Ingredients

• 1/2 winter squash

• 1 onion or shallot, chopped (coming fall 2025)

• 6 to 8 leaves sorrel, roughly chopped

• 1 sprig dill, roughly chopped

• black pepper to taste

Optional Ingredients

• 1  tablespoon sour cream

Preheat oven to 400 degrees. Put squash on a baking pan (with sides to catch the juice) cut side down. Bake squash 30 minutes (it won't be done). Put the chicken pieces on  the pan next to the squash, season them with salt & pepper, and return the pan to the oven, and continue cooking another 30 minutes, until both the squash and chicken are done.

While the chicken cooks, saute the onion in a skillet with oil or butter until it is translucent. Add the sorrel and dill and cook until they are wilted, about 1 minute. If desired, stir in sour cream. Add salt & pepper to taste.

Serve the sorrel over the squash.

Serves 2

Takeout, but better. Choose vegetables based on your personal preferences and what's available.

Pantry Ingredients

• 1 packet soy sauce

• 1 tablespoon oil

• 1/2 packet Ready Rice, or scallion pancakes (below)

• 4-6 oz beef tips, sliced thinly

• 1 tablespoon cornstarch or flour

Garden Ingredients

• 1 1/2 cups mixed vegetables, such as broccoli, bok choy, snow or snap peas, celery, carrots, scallions

• piece of ginger about 1/2 the size of your thumb

• juice of 1 orange or 2 tangerines

Cut vegetables into bite-sized pieces, and grate or finely chop ginger.

Heat a small skillet or wok over high heat and add oil, vegetables, and ginger. Cook, stirring occasionally, until brown in spots. Remove and add beef to the same skillet. Cook just until cooked through. Add to vegetables. Mix cornstarch with juice and bring to a boil in the same skillet, scraping up browned bits from the bottom. Pour sauce over meat and vegetables. Add soy sauce to taste. Serve with rice or scallion pancakes.

Serves 1-2

Scallion pancakes are more involved than plain rice, but are very accessible and are a savory accompaniment to many meals (not just Asian dishes). Use all scallions or a mix of scallions and garlic chives, both available in the garden. When harvesting scallions or garlic chives, leave about an inch of plant above ground. They will continue to grow for years.

Pantry Ingredients

• 3/4 cup (3 oz) flour

• 1/2 teaspoon salt

• 1/4 cup water

• 1 tablespoon tahini or smooth peanut butter

• 1 tablespoon oil, for cooking

Garden Ingredients 

• 3 or 4 scallions or garlic chives, chopped finely

• 1 tablespoon minced cilantro leaves (optional)

Mix the flour, salt, water, and tahini or peanut butter to make a soft dough. Let it rest on the counter while you prepare the scallions, garlic chives, and cilantro.

Divide the dough in half. Use your hand to flatten one piece of dough into a thin circle. Sprinkle with half the scallions, garlic chives, and cilantro. Roll it into a log. Then coil the log into a snail. Tuck the end under the edge so it doesn't pop loose, then flatten it so it is less than 1/4 inch thick. Some bits of green will pop through. Cook in a small amount of oil in a hot skillet until just starting to get brown spots, then flip to the other side and cook until you see brown spots. Enjoy hot.

Serves 2-3

A dumpling house classic, even faster at home

Pantry Ingredients

• 1 packet soy sauce

• 1 tablespoon oil

Garden Ingredients

• 1 1/2 cups green beans

• 1 teaspoon grated ginger

• 2-3 garlic chives and/or scallions, chopped

Put everything except soy sauce in a skillet along with a couple tablespoons of water. Cover, and cook over medium heat 5 minutes. Remove cover and continue cooking until beans are brown in places. Add soy sauce to taste.

Serves 1-2

A music major taught us this dish. She warns: Don't skimp on the oil, or the chives will char. Also, she says the flower stalks (available July through September) are a particular treat.

Pantry Ingredients

• 4 to 6 eggs, beaten

• 2 Tablespoons oil

• 1 packet soy sauce

Garden Ingredients

• 1/2 to 1 chile

• 2 cups garlic chives or scapes (the flower stalks), chopped into 1 to 2 inch pieces

Heat oil in a skillet over medium high heat until shimmering. Add eggs, quickly stir once, then add remaining ingredients and stir fry until garlic chives are wilted but still bright green.

Serves 1-2

Lettuce wraps are a great option for warm days in the spring, when most of the ingredients are in good supply in the garden.

Pantry Ingredients

• 1/2 lb. ground chicken or turkey

• 1 packet soy sauce

Garden Ingredients 

• 6 or so lettuce leaves

• piece of ginger a little smaller than your thumb tip, minced or grated

• 2 or 3 scallions or garlic chives, chopped finely

• handful cilantro, shiso, mint, and/or basil leaves, chopped

Cook the chicken in a skillet with the soy sauce and ginger. When it is almost done cooking, add the scallions, garlic chives, and herbs. Stir together and cook another minute, until the meat is fully cooked.

At the table, wrap lettuce leaves around meat mixture.

Serves 2-3

Here's a vegan student creation using produce from the hottest weeks of the year.

Pantry Ingredients

• 1/2 package firm tofu, cut into cubes

• 1 packet soy sauce

• handful of sliced mushrooms

• cooked rice, to serve

Garden Ingredients 

• handful of green beans or long beans

• handful of okras

• 1 small onion

• piece of ginger a little smaller than your thumb tip, minced or grated

• 2 or 3 scallions or garlic chives, chopped finely

• optional: a few basil or shiso leaves

Stir Fry everything in a hot skillet.

Serves 1

This recipe turns pantry staples - including instant ramen - into a filling meal.

Pantry Ingredients

• 2 packages instant ramen (shrimp flavor recommended)

• 1 can tuna (or other fish/seafood)

• 2 boiled or poached eggs, to serve

Garden Ingredients 

• 2 handfuls snow peas

• 1 carrot, sliced thinly

• 2 radishes, sliced thinly

• few celery leaves, chopped

• 1-2 garlic chives and/or scallions, sliced

Optional Ingredients

• 1 strip kombu

• a few shiso leaves

• a few mushrooms

• 1 teaspoon sesame seeds

If using kombu, simmer it in the water to be used to cook the noodles for 30 minutes. Cook noodles according to the package directions, using 1/2 of the seasoning packet. Add tuna and warm through. Taste and add a bit more of the seasoning packet if needed. Add remaining ingredients to your bowl.

Serves 2

These herby pickles add quick pep to a sandwich or salad, using herbs that are in great supply during the late spring. They can be eaten as soon as 2 hours after preparing, but the flavor will continue to develop over the course of a few weeks. Keep them refrigerated.

Pantry Ingredients

• 1 cup cider vinegar

• 2 Tablespoons salt

• 2 cups thinly sliced red onions or shallots (1-3 onions, depending on size)

• clean pint jar with lid

Garden Ingredients 

• 4 sprigs dill

• 4 Tablespoons green coriander seeds or coriander flowers

Bring the vinegar and salt to boil in a small pan, then immediately turn off the heat. Fill the jar with layers of onions, dill, and coriander flowers/seeds. Carefully pour the hot vinegar over the top to fill the jar. Put the lid on and keep refrigerated.

This recipe uses campus-grown ingredients (everything except the rice, salt, and water) to make an easy pilaf. Cook it on the stove or in a rice cooker, whichever you prefer.

• 1/2 cup white rice

• 3/4 cup water (or the correct amount for your rice cooker)

• 1 cinnamon leaf

• grated zest from 1/2 orange

• salt and pepper

Cook the rice with all of the seasonings using your favorite method - stove top or rice cooker.

Serves 1-2

This is the recipe that shows up to garden events on occasion. Dr. McCoy only knows one recipe but makes it with all sorts of variations.

• 600 grams water

• 5 grams salt

• 5 grams yeast (active dry or instant or pizza, doesn' t matter)

• 600 grams fine whole wheat flour

• 60 grams olive oil for dough

-----------------------------------------

• 45 grams olive oil for topping

• toppings: try halved cherry tomatoes + green olives, za'attar + sesame seeds + sumac, cheese, etc.

• for grape bread, small seeded grapes + rosemary + black pepper (grocery store grapes don't work)

Use a spoon to mix everything above the line in a 4-6 quart mixing bowl. Cover and let it sit on the counter until it reaches the top of the bowl (3-6 hours, depending on the temperature of your kitchen). Refrigerate overnight and up to 3 days.

Preheat oven to 450. Line a half sheet pan with parchment and dump the dough out. Use your fingers to spread it so it almost covers the pan. Add toppings. Bake 20-25 minutes.

Makes a half sheet pan, enough for a small crowd.