Grow It, Know It, Eat It, Love It: A Cookbook and Planting Guide was published by the youth gardeners of the Hillside Junior Garden Club of Montclair, New Jersey. The recipes in this beautifully illustrated book are organized by edible plant parts: fruits, leaves, flowers, roots, tubers, bulbs, seeds, flowers, and stems. In addition to recipes it also includes planting instructions and fun facts about fruits and vegetables. If you’d like to purchase a copy please visit the Watchung Bookseller Web site.

Roasted Vegetables
1 cup chopped parsnips
1 cup chopped potatoes
1 cup chopped carrots
1 cup chopped sweet potatoes
1 cup chopped Brussels sprouts
1 cup chopped onion

Use one or any combination of these vegetables to make as a side for dinner. Preheat oven to 350F. Coat baking pan with olive oil. Combine vegetables and toss in olive oil, salt, and pepper. Spread in baking pan and roast for 1 hour or until soft. Stir occasionally.

Easy Pesto with Basil from your Garden!
1/3 cup olive oil
1/4 cup parmesan cheese
1/4 cup chopped parsley
1 large garlic clove
1/2 cup fresh basil
1/2 tsp. salt
1/4 tsp. nutmeg

Place all ingredients into a blender or food processor and blend until pureed. Serve over favorite pasta and enjoy! Makes 4 servings.

Our Garden Club Salsa
1/4 cup cilantro leaves
1 small red onion
Juice of one lime
2 large tomatoes
1 green onion top
1 jalapeno pepper
1 tsp. salt

Chop and mix all ingredients. Let marinate for 30 minutes before serving. Serve with tortilla chips or as a relish on tacos. Also good as a tortilla topping with a handful of sharp shredded cheddar cheese and baked until bubbly. Makes 4 servings.

Recipe from Wild Oats Market Place
Wild Oats Markets, Inc., is a nationwide chain of natural and organic foods markets in the U.S. and Canada founded on the vision of enhancing the lives of its customers with products and education that support their goals for health and well-being. Wild Oats is the sponsor of the Wild Oats Gardening with Kids award which will give 10 schools and youth organizations in select locations supplies to establish kitchen gardens, and provide tools and training for preparing nutritious meals with the resulting produce. Click here for more details.

Sautéed Zucchini and Green Beans
1 tsp. Wild Oats Organic Extra Virgin Olive Oil
2 cloves garlic, minced
1 small organic zucchini, thinly sliced
10 organic green beans, stemmed and sliced in half
1/4 to 1/2 c. organic vegetable broth
1 tsp. thyme
sea salt and pepper to taste

Heat sauté pan over medium heat. Add oil and garlic. Cook for one minute. Add zucchini and green beans. Add broth. Cover and cook for 2 minutes. Add thyme, salt and pepper.

Garden Stir-fry
1 large head broccoli, broken into small pieces
1 large red pepper
2 cups snow or snap peas
1 small garlic clove, minced
1 tablespoon fresh basil
salt and pepper to taste
dash of cayenne

Sauté broccoli in small amount of oil for 10 minutes. Add red pepper, sautéing until it's just tender. Add peas, garlic, and seasonings. Cover and simmer on low heat for 3 to 4 minutes. Be sure not to overcook the peas. Serve over rice or linguini. Serves 6.