Best 5 Fresh From The Garden Skillet Recipes

Indulge in a delightful culinary journey with our collection of fresh-from-the-garden skillet recipes, where vibrant vegetables, aromatic herbs, and savory proteins unite to create a symphony of flavors. From the classic 30-Minute Veggie Skillet brimming with crisp-tender vegetables and a tangy tomato sauce, to the hearty Summer Skillet Supper brimming with zucchini, corn, and juicy chicken, each dish promises a burst of garden-fresh goodness.

Delight in the simplicity of our One-Pot Skillet Ratatouille, a Provencal classic featuring tender eggplant, zucchini, and bell peppers simmered in a rich tomato sauce. Experience the bold flavors of our Skillet Chicken and Peppers, where succulent chicken breasts are nestled amidst a medley of colorful bell peppers and onions, all bathed in a zesty sauce. And for a vegetarian delight, our Garden Fresh Veggie Skillet delivers a rainbow of vegetables tossed in a light and flavorful dressing.

Whether you seek a quick and easy weeknight meal or a vibrant centerpiece for your next gathering, our fresh-from-the-garden skillet recipes offer endless possibilities. Embark on a culinary adventure and let the vibrant flavors of the garden transform your kitchen into a haven of deliciousness.

Let's cook with our recipes!

FRESH FROM THE GARDEN SKILLET

Fresh from the Garden Skillet image

A friend gave me this recipe and I tweaked to meet my family's tastes. Mind you they do not like plain zucchini but mixed with breads, other veggies, and soups--well let's just say kitchen Witchery. Super easy to make and smells great.

Provided by Chef1MOM-Connie

Categories < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 -2 small zucchini
1 small yellow squash
1 red onion
1 head garlic (I use more because we love garlic)
1 teaspoon kosher salt
2 teaspoons pepper
3 -5 medium tomatoes
1/2 lb mozzarella cheese, sliced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil (can use vegetable or any kind oil)
fresh herb (I use basil, chives, Greek oregano)

Steps:

Cut all veggies 1/4 -1/2 inch thickness (make sure all uniform).
In electric skillet melt butter and blend in oil.
Crush garlic and brown slightly, add in and.
Sauté veggies until al dente.
Add herbs, salt and pepper to taste.
Top with mozzarella until just melted.
Serve and enjoy.
*** I taste and cook together so measurements for S & P, herbs, and garlic will depend on your taste, diet restrictions and what you are serving with.
Can easily be a main meal for vegetarians.
Cooking time varies as I do the prep ahead of time and then cook for the dinner.

SAUTEED GARDEN FRESH GREEN BEANS

Sauteed Garden Fresh Green Beans image

This is a great way to cook fresh green beans. This recipe is very basic, but can easily be jazzed up with some onions, fresh garlic, mushrooms - let your imagination run wild! This recipe also is very good for fresh asparagus.

Provided by Cookin Ray

Categories Side Dish Vegetables Green Beans

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 ½ tablespoons olive oil
¾ pound fresh green beans, trimmed
½ teaspoon onion salt
½ teaspoon garlic salt
½ teaspoon garlic powder
freshly ground pepper to taste

Steps:

Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

Nutrition Facts : Calories 73.6 calories, Carbohydrate 6.6 g, Fat 5.2 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 458.5 mg, Sugar 1.3 g

NEW POTATOES

New Potatoes image

There were no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden-especially when served with our favorite Sunday dinner. Among the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. -Marilyn Kutzli, Preston, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 3

Ingredients

4 pound small red potatoes
1/2 cup butter, cubed
1/2 cup minced fresh parsley

Steps:

Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.

Nutrition Facts : Calories 177 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

THE RIGHT WAY TO COOK GREENS!

The RIGHT WAY To Cook Greens! image

There's a short way and a long way, so no excuses will be accepted for tough, bitter greens!

Provided by rjkuns

Categories Side Dish Vegetables Greens

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

¼ cup bacon drippings
4 bunches collard greens, tough stems removed
salt to taste
3 cups water

Steps:

Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 15.9 g, Cholesterol 14.1 mg, Fat 16 g, Fiber 10.1 g, Protein 6.9 g, SaturatedFat 6 g, Sodium 83.6 mg, Sugar 1.3 g

FRIED GREEN BEANS

Fried Green Beans image

Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!

Provided by Kris Swiggum

Categories Side Dish Vegetables Green Beans

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon butter
2 tablespoons fresh lemon juice
2 cups diagonally sliced fresh green beans
1 teaspoon lemon zest
1 pinch garlic salt to taste
1 pinch ground black pepper to taste

Steps:

Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 4.8 g, Cholesterol 7.6 mg, Fat 9.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 106.3 mg, Sugar 1 g

Tips:

Prep your veggies: Before you start cooking, wash and chop all of your vegetables. This will save you time and hassle when you're trying to get dinner on the table.
Use fresh, seasonal produce: When you can, use fresh, seasonal vegetables in your skillet recipes. This will give your dishes the best flavor and nutrition.
Don't overcrowd the skillet: When you're cooking vegetables in a skillet, don't overcrowd the pan. This will prevent the vegetables from cooking evenly and will make them more likely to steam rather than brown.
Season your vegetables: Don't forget to season your vegetables with salt, pepper, and other herbs and spices. This will help to enhance their flavor.
Cook your vegetables over medium heat: Most vegetables should be cooked over medium heat. This will help them to cook evenly without burning.

Conclusion:

Skillet recipes are a great way to get a quick and healthy meal on the table. They're also a great way to use up leftover vegetables. With a little planning, you can create delicious and nutritious skillet recipes that the whole family will love.