Garden Fresh Subs Recipes

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GARDEN FRESH SUBS



Garden Fresh Subs image

"This wonderful summer recipe came from a friend," writes Mary Ann Dell of Phoenixville, Pennsylvania. "With a variety of fresh garden veggies, it makes a nice meal in a hurry." These piled-high sandwiches are gonna be a hit!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 13

3 tablespoons sour cream
1/2 teaspoon Italian seasoning
Dash garlic salt
2 French rolls, split
2 lettuce leaves
4 thin slices hard salami (1/4 ounce each)
2 slices process American cheese (3/4 ounce each)
1 slice Swiss cheese (3/4 ounce), halved
4 slices tomato
8 thin cucumber slices
4 green pepper rings
2 tablespoons sliced ripe olives
2 tablespoons thinly sliced green onions

Steps:

  • In a small bowl, combine the sour cream, Italian seasoning and garlic salt. Spread over rolls. Layer the remaining ingredients on roll bottoms. Replace tops.

Nutrition Facts : Calories 387 calories, Fat 18g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 1017mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

GARDEN FRESH SALAD



Garden Fresh Salad image

New potatoes and fresh green beans make this salad perfect for summer.

Provided by CHEF17411

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 pound new red potatoes, scrubbed and halved
1 pound new white potatoes, scrubbed and halved
½ pound fresh green beans, trimmed and snapped
½ pound fresh wax beans, trimmed and snapped
½ cup mayonnaise
2 teaspoons Dijon mustard
2 stalks celery, chopped
⅓ cup chopped fresh dill
salt and pepper to taste

Steps:

  • Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
  • In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.

Nutrition Facts : Calories 163 calories, Carbohydrate 22.5 g, Cholesterol 3.5 mg, Fat 7.4 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 86.4 mg, Sugar 1.7 g

GARDEN FRESH SUMMER SANDWICH



Garden Fresh Summer Sandwich image

Use summer fruits and fresh veggies to make this sandwich. Whole, real foods that are great tasting is a great way to add something delicious and healthy into your diet. I use ezekiel bread (food for life) which is a sprouted whole grain bread that is free of flour and a complete protein.

Provided by BayLeigh Ann

Categories     Lunch/Snacks

Time 10m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 7

8 large strawberries
4 ounces neufchatel cheese, softened
1 tablespoon mint, chopped
1 teaspoon lemon zest
1/2 seedless cucumber, thinly sliced
1 bunch watercress
8 slices whole grain bread, toasted

Steps:

  • Chop 4 strawberries and mash roughly.
  • Add Neufchatel, mint, zest, salt and pepper and mix until combined.
  • Spread strawberry mixture on toasted bread, add sliced cucumbers, sliced strawberries and watercress.

Nutrition Facts : Calories 230.2, Fat 9.2, SaturatedFat 4.7, Cholesterol 21.6, Sodium 412.4, Carbohydrate 31.1, Fiber 5, Sugar 5.5, Protein 8.9

FRESH GARDEN TOMATO SAUCE



Fresh Garden Tomato Sauce image

I'm showing you how to make a tomato sauce using fresh tomatoes. You'll often hear me say in these videos that what we're making is way better than what you can buy at the store and with this, not only is it better, but you literally can't get this at a store! If you've never done this before, I think you'll be surprised at how simple and easy it is-in fact, the hardest thing will be finding vine-ripened tomatoes.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments     Sauces     Pasta Sauces     Tomato

Time 35m

Yield 10

Number Of Ingredients 6

3 tablespoons olive oil
3 cloves garlic, thinly sliced
8 leaves fresh basil
5 pounds vine-ripened tomatoes, seeded and quartered
1 teaspoon kosher salt, or to taste
⅛ teaspoon red pepper flakes

Steps:

  • Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
  • Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
  • Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
  • Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.2 g, Fat 4.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 11.6 mg, Sugar 6 g

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