Our garden is shifting from summer to fall. We’re harvesting lots of jalapeño peppers and our greens are coming in. Below you’ll find my simple yet delicious stuffed jalapeno recipe with a Greek yogurt dip and a fresh garden salad that is out of this world!
Garden Salad with Raspberry Vinaigrette Dressing
We’ve been using raised bed gardening since last year. Last winter we had fresh green salads all through the winter by keeping our raised beds covered with a clear greenhouse tarp. Now that the weather has started to cool down here in Northwest Georgia, our lettuce, kale, Swiss chard, beets, onions and leeks have started to take off.
Last night we were checking on the raised beds and had the urge to make our first garden salad of the cooler weather season. The garden salad in the photo is comprised of:
arugula, spinach, kale, mint, basil, creeping Charlie, chickweed, Swiss chard, apple mint, lemon balm, Amish deer tongue lettuce, cherry tomatoes, banana peppers, and green onions from the garden.
The fresh garden salad is topped with raspberry vinaigrette (I love Aldi’s brand), feta, blueberries and raspberries.
There’s nothing that screams life and health quite like a garden salad that is minutes straight from the earth!
Stuffed Jalapeños Recipe
In the photo I have stuffed jalapenos on the side of the salad. Our peppers were incredibly abundant this year, and I’m still harvesting them. We put them inside a greenhouse frame without the green house tarp on the frame. We’ll be putting the tarp back over it this week and we’re hoping the peppers will continue to produce for a little longer inside the greenhouse.
The dip for the jalapenos is made with Greek yogurt and a few spices.
Directions for Stuffed Jalapeno Recipe
Cut 6 medium-large jalapeños in half. Cut out seeds and membrane and stem. Lightly freeze a square baking dish with olive oil. Place the jalapeño halves open side up. Bake in preheated 400 degrees F oven for 6 minutes.
Remove from oven and stuff jalapeño halves with cheese mixture.
Cheese filling:
5 oz. cream cheese softened
1/4 cup hemp hearts
1/4 cup grated parmesan
1/4 cup grated sharp cheddar
Mix together and divide evenly into jalapeño halves.
Bake open-faced at 400 degrees F for 10-12 minutes until slightly brown and jalapeños are fork tender.
Greek Yogurt Dip:
Greek yogurt with onion powder, garlic powder and dill to taste.
