.png)
Tele: 270-259-3141 | Fax: 270-259-5388
Address: 124 E White Oak Street Leitchfield, KY 42754
Welcome
to Our Comunity Garden
From Our Garden to Your Kitchen!
Our GCHD Community Garden started as an idea from our staff, grew into a team-building project, and is now…well, actually growing! Thanks to everyone who helped plant, build, water, weed, and bring this project to life.
But what good is a garden full of delicious produce without some great recipes to go with it? That’s where our GCHD team came in! Employees shared some of their favorite recipes, family favorites, and go-to dishes to help us create our very own Community Garden Recipe Collection.
Look for the * sign next to ingredients that are WIC CVB-eligible items and look for our Fitt Fiddle recipes that are perfect for getting kids involved in the kitchen. Kids can help measure, mix, stir, wash, and assemble while the adults take over for the hot, sharp, and potentially unsafe parts.
Whether you're growing it in our garden, picking it up at the farmers market, or finding it at your local grocery store, we hope these recipes inspire you to eat well, cook together, and enjoy the fruits (and vegetables!) of our community.
Happy cooking, from our GCHD team!
Stuffed Peppers
Ingredients: sweet banana or jalapeno peppers*, 1 block cream cheese, 1 pound sausage (browned), 1 cup shredded cheese*
Directions: Preheat oven to 375 degrees. Wash peppers. Split lengthwise. Use spoon to scrape insides and remove seeds. Rinse with water. Mix browned sausage, cream cheese and shredded cheese. Use to fill peppers. Bake in oven until cheese bubbles and is heated through.
Roasted Broccoli
Ingredients: 1 head broccoli florets*, 2 T dry ranch dressing mix, 1 T EVOO (extra virgin olive oil)
Directions: Preheat oven to 450 degrees. Put broccoli florets in a bowl. Then add the EVOO and toss to coat. Next, add the ranch dressing mix and toss to coat. Spread in single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until desired crispness around the edges is achieved.
Grandma’s Summer Salad
Ingredients: 1/3 cup plain Greek yogurt, 2 T EVOO (extra virgin olive oil), 1 T apple cider vinegar, 2 T chopped fresh dill*, 1/2 t kosher salt, 1/4 t black pepper, 1 t honey, 2 English cucumbers sliced thinly*, 1/4 red onion very thinly sliced*
Directions: Combine all ingredients and stir until well mixed and refrigerate for an hour before serving
Cucumber Salad
Ingredients: 3 medium-sized cucumbers thinly sliced*, 1 small red onion thinly sliced*, 3 large tomatoes of choice cubed*, 1/2 container of Hendrickson's Original Sweet Vinegar and Oil, salt and pepper to taste
Directions: Combine all the ingredients and refrigerate at least 2 hours before serving. It is best if it refrigerates together overnight.
Bruschetta Chicken
Ingredients: 4 Tbsp. extra-virgin olive oil, Juice of 1 lemon divided*, Salt to taste, 1.5 tsp ground black pepper, 1 tsp. Italian seasoning or dried oregano, 4 boneless skinless chicken breasts pounded to even thickness, 3 tomatoes diced*, 2 cloves garlic minced*, 1 Tbsp. freshly chopped basil*, 4 slices mozzarella, freshly grated Parmesan, for serving
Directions: 1. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes. 2. Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 155°-160°, about 5 to 7 minutes per side. 3. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture. 4. Garnish with Parmesan and serve.
Serves 4 Total Time Less than 1 hour
Easy Moussaka
Ingredients: 3 medium eggplants*, 1lb minced (ground) beef or lamb (Meat free options include beans or lentils*), Salt and pepper to taste, 3 cups pureed tomatoes*,1 1/4 cups sour cream, 2 handfuls grated parmesan, 1 cup spinach*
Directions: 1. Preheat your oven to 400F. Slice eggplant about 1/2 inch (1cm) thick. Place on an oven tray and drizzle generously with olive oil and sprinkle with salt. 2. Roast eggplant until soft – about 30 minutes, turning about halfway. 3. Meanwhile, brown meat in a hot pan with a little oil. Then add the tomato and simmer for 10 minutes or so. Taste and season with salt if needed. 4. Cover the base of an oven proof dish with the meat (mine was 8inx11in but it doesn’t need to be exact). Layer over the cooked eggplant and top with remaining meat. 5. Mix sour cream and Parmesan then spread carefully over the top. Depending on the size of your dish it may not completely cover so I leave some space around the edges. Bake for about 15 minutes or until hot and bubbly and browned on top.
Total cook time 1-hour Feeds 4 (Easily doubled)
Smoked Turkey Sausage
Ingredients: 12 oz smoked turkey sausage (sliced into 1/2 " rounds), 1 cup dry orzo, 1 tbsp olive oil, 1 tbsp soy sauce, 2 cups chicken broth, 1/4 cup sun-dried tomatoes, 2 cups fresh spinach leaves*, 4 cloves minced garlic*, 1 tsp fresh thyme*, 1 tsp onion powder ,1/2 tsp salt, 1/2 tsp black pepper, 1/4 cup heavy cream, 1/2 cup shredded parmesan cheese
Directions: 1. Heat large skillet to medium heat and add olive oil 2. Add in the sliced turkey sausage and cook until lightly browned 3. Once browned, add minced garlic and cook 30 seconds to a minute until fragrant. 4. Push sausage to one side of pan and add dry orzo. Toast orzo in skilled for 1-2 minutes. Next, add the chicken broth, seasonings, sun dried tomatoes, soy sauce, heavy cream and fresh thyme. Stir to combine 6. Bring to a low boil then reduce to a simmer 7. Cover and cook 12-15 minutes until orzo is tender, stirring occasionally. 8. Once orzo is tender and most of liquid has been absorbed, add in the fresh spinach leaves. 9. Cook spinach leaves in the skillet until wilted and cooked down. 10. Top with fresh graded parm cheese and serve!
Smoked Sausage and White Bean Skillet
Ingredients: 2 slices sourdough bread cut into 1/4" to 1/2" cubes (store bought croutons will work just as well), 4 tbsp. extra-virgin olive oil divided, Salt to taste, 1.5 tsp Ground black pepper, 12 oz. smoked sausage sliced 1/4" thick, 1 shallot or half a small onion*, finely chopped, 1/2 bunch of kale thick stems and ribs removed & coarsely chopped (about 1.5 cups)*, 3 garlic cloves finely chopped*, 1 tbsp. finely chopped fresh sage* or 1 tsp. dried sage, 1 tbsp. finely chopped fresh thyme* or 1 tsp. dried thyme, 1 cup low-sodium chicken broth, 2 (15.5-oz.) cans cannellini beans*: 1 drained, rinsed, 1/2 block Boursin cheese (plain cream cheese will also work here)
Directions: 1. Arrange a rack in center of oven; preheat to 375°. In a medium bowl, toss bread cubes, 1 Tbsp. oil, 1/4 tsp. salt, and a pinch of pepper until coated. Transfer to a baking sheet. 2. Bake croutons, tossing halfway through, until golden and crisp, 10 to 12 minutes. Let cool. 3. Meanwhile, in a large skillet over medium heat, heat 1 Tbsp. oil; swirl pan to coat. Add sausage in a single layer and cook, undisturbed, until starting to brown on one side, 3 to 4 minutes. Cook, turning occasionally, until starting to brown, 3 to 4 minutes more. Transfer sausage to a plate. 4. In same skillet over medium heat, heat 1 Tbsp. oil. Add shallot; season with a pinch of salt. Cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add kale and cook, stirring frequently, until just starting to wilt, about 2 minutes more. 5. Push kale to make a small space in the center of skillet and add remaining 1 Tbsp. oil. Add garlic, sage, and thyme. Cook, keeping kale separate, until garlic is fragrant, about 2 minutes more. Add broth to deglaze pan and stir everything to combine. 6. Add beans, including liquid from 1 can. Bring to a simmer and cook, mashing a few beans, until sauce is thickened and warmed through, 5 to 7 minutes. 6. Stir in Boursin until melted. Return sausage to skillet and stir to combine; season with salt and pepper, if needed. 7. Divide bean mixture among bowls. Top with croutons.
Yields: 4.0 servings Prep Time: 10 mins Total Time: 30 mins
Fried Cabbage
Ingredients: 1 head of cabbage*, chopped 1 lb. of bacon, 1 onion diced*, Garlic powder, Onion powder, Salt and pepper, red pepper flakes
Directions: Fry bacon until crispy. Remove from grease. Toss in diced onions & cabbage. Cook in grease until tender. Crumble bacon and add seasonings. Cook covered for about 10 minutes.
No Pasta - Pasta Salad
Ingredients: Cucumbers*, tomatoes*, olives, mozzarella cheese*, broccoli*, cauliflower*, Italian dressing, pepperonis, salami!
Directions: Cut up all ingredients and shake with Italian dressing.
Taco Dip
Ingredients: 8 oz Philly Cream Cheese, 8 oz Sour Cream, Favorite taco sauce, Onion* Tomato*, Black olives, Green Peppers*, Favorite blend of Shredded Cheese*
Directions: Mix softened cream cheese & sour cream. Spread mixture on a plate/platter. Pour taco sauce on top of mixture. Chop veggies and put on top of taco sauce. Finish with a package of shredded cheese. Chill & serve with chips.
Cheese Soup
Ingredients: 2 cups (Cooked) potatoes - bite size/cubed*, 2 cans cream of celery soup, 1 lb. box Velveeta cheese (cubed), 2 T finely chopped onion*, 10 oz of your favorite vegetables mixed (carrots, sweet peas, celery, green beans, corn, lima beans, etc.)*, 4 cups water
Directions: In large pot, bring water to full boil. Add onion, vegetables, cooked potatoes, and soup. Reduce heat to medium. Stir mixture to mix well and keep from sticking to bottom of pot. Add the cheese slowly, continue to stir until cheese melts. Ready to eat.