Dear Cooks,
Having my first garden this summer, I am overwhelmed with the amount of produce I now have in my fridge. I am looking for more suggestions in ways to store and keep, cook and prepare these various delicious veggies. I am growing many summer squash, acorn squash, zucchini, cucumbers, beans, bell peppers, banana peppers, and jalapenos. Are there some new ways to spice up my veggies beyond the regular garden salads? Help.
Jen
Greenville, WI
Dear Jen,
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Try making stoups and other dishes that freeze well. Here are a few recipe ideas for you:
Various Ratatouille recipes
Some delish eggplant dishes
various Stuffed Peppers recipes
Yum-o!
08.12.08 @ 9:25 pm
My aunt watched the Rachael Ray show today and told me about the vegetarian Stir Fry - wounded wonderful - but I can’t find the recipe. Can you help?
08.12.08 @ 10:55 pm
Hey Rachael!
I have a question for you. How do you make veggetarian lasagna? My husband has been wanting one but can’t find a reciepe for one. We love your daytime show and your 30 min. meals on the food network. We really enjoy watching you, you make cooking so easy and fast and fun to do. Stay the way you are of being so happy and caring and fun. Thanks!
08.13.08 @ 1:09 am
Is that the recipe with the Mac and Cheese with penne pasta on top like a shepard’s pie? Because I want that recipe too please. This would be from the Rachel Ray show on August 12th.
08.13.08 @ 8:43 am
How do you cook Kohlrabi ? Do you have a recipe.
08.13.08 @ 2:10 pm
Hey-
I just received a bunch of your cookware. I got the 10 piece set, as well as a fondue set, casserole dishes, grill pan, and much more. I was wondering what to cook in all of these new items, especially the two 12 Oz. casserole dishes. Is there a cookbook or recipe list that goes with your cookware?
I love all the cookware, but I am not sure what to cook in it.
Thanks in advance!
08.13.08 @ 5:07 pm
The recipe is called Italian Shepherd’s Pie and she has the recipe online. I just printed it- can’t wait to make it for dinner!
Enjoy!
08.13.08 @ 6:23 pm
Here you go
08.14.08 @ 8:24 am
Peel it, slice it fairly thin, boil it in salted water until tender, remove from pot make a white sauce in the pot; flour, Butter, milk,salt and pepper, then add Kohlrabi back in the pot stir to coat.
You can also add it to a Ratatouille adds another layer of flavour.
08.14.08 @ 8:51 pm
Shepard’s pie was so good and easy. You have to type “PIE” as the recipe search. (NOT Shepard or Italian) I do not find the recipe search easy. I would very much like to type one or two words in the search and have several recipes come up. or even type the date of the show and come up with that days recipes.
08.20.08 @ 5:17 pm
I am *so* there! My produce challenge is “Eggplants” I use purple post tab’s when ever I find an intresting recipe with eggplants. Racheal Ray’s Ratatoille Wraps is a great, simple recipe (it uses tomatoes and zucchini that I also have growing). I suggest focusing on trying out recipes that use the ingrediant you have in the most abundance.
08.25.08 @ 3:24 pm
Need the recipe from the male winner of the cooking contest Tues. August 19, scallops and the corn recipe. Cannot seem to get it when I type in the date and name.
09.03.08 @ 6:10 am
Try making a lasagna using thinly sliced eggplant as the layers of pasta. Using no meat it is a vegetarian dish that even I enjoy and I am a huge meat fan!!
09.03.08 @ 9:04 pm
hello
I have a big problem >>> I have tried over and over to grill fresh veggies on skewers and they have never turned out the way I would like them too. Let me be honest… I can’t even get some of them to stay on the darn sticks (ha ha) then they tend to be kinda shrivled up looking. Some body PLEASE HELP
THANK YOU
09.11.08 @ 4:39 pm
Soak your skewers in water before you put veggies on them. Also, the skewers don’t start on fire after soaking. Good Luck
10.02.08 @ 9:19 am
Dear Rachael,
I am well aware love passes through a man’s stomach and I spoil mine as much and thoroughly as I can. We however have a problem: he doesn’t like sweets, with very few exceptions. One of the things he loves is…cheesecake. So where’s the problem, you’ll say…
Here it is: what exactly is the “cheese” that goes into a normal cheese cake? I’ve lived all my life in Romania and we don’t do cheese cake at all.Now we live in Bulgaria and although we get wonderful yoghurt, they only have two types of cheese: feta and a swiss-ish type of yellow cheese. I can definitely find some imported cheese, mostly French or italian, so I would need to know if any of the italian cheeses would be a replacement for the “cream cheese” “fresh cheese” or “soft cheese” that I found in the recipes?
And before you tell me “cottage cheese”-it’s not. My (british and a chef himself) boyfriend is very adamant that the so-called “cottage cheese” we get here is not the one which goes in the cheese cake.
Could I try mascarpone or ricotta? Or a mix of the two?
Please help!!!!!!!!!!