Recipes, fresh from the garden

Rachel Young, Northwest Guardian

Welcome spring with these quick and tasty recipes full of garden-fresh ingredients.

Caprese Bruschetta

1 loaf Italian-style bread

2-3 cloves garlic, cracked from skin

8 ounces fresh mozzarella cheese

2 tomatoes

10-20 basil leaves

Salt and pepper to taste

Preheat oven to 350 degrees.

• Slice the bread about half an inch thick. Arrange the slices on a cookie sheet and place in the oven until toasted, about 8-10 minutes.

• While your bread is toasting, slice tomatoes and mozzarella, making sure you have enough for each piece of bread.

• When the bread is ready, remove it from the oven and rub the slices with the whole garlic cloves. Then place one tomato slice, one to two basil leaves then sprinkle with salt and pepper. Top with one slice of mozzarella on each piece of bread. Put the bruschetta back in the oven to melt the cheese for about five to seven minutes. Allow to cool slightly, then serve.

• Barbecuing? Make this recipe on the grill!

Spring Break Pasta

1 pound fettuccine

1 package Italian sausage

1 small onion, chopped

1 clove garlic, chopped

3-4 tomatoes

8 ounces sliced mushrooms

1-2 tablespoons of extra virgin olive oil

Salt and pepper

1/2 cup basil leaves shredded

Parmesan cheese

• Bring a large pot of water to boil for the pasta. When the water boils, drop a generous palm-full of salt in the pot, then the pasta. Allow to cook to desired tenderness, according to package instructions.

• While waiting for the water to boil, preheat about a teaspoon of olive oil in a large skillet over medium heat. Saute onions and garlic for a about 2 minutes, then drop Italian sausage into the skillet, cook through.

• While the pasta and sausage cook, cut the tomatoes into bit-sized chunks. When the pasta is ready, drain it and put it into the skillet with the sausage. Drizzle with a little olive oil, salt and pepper then toss together with tomatoes and mushrooms. Top with basil and Parmesan cheese and serve.

Farm Stand Soup

2 slices bacon, chopped

1 medium onion, chopped

2 cloves garlic, chopped

2 carrots, sliced

2 zucchini, chopped

1 red bell pepper, chopped

1-15 ounce can diced tomatoes

1-15 ounce can kidney beans

2 tablespoons Cajun seasoning

1 quart chicken broth

2 tablespoons salt

1 teaspoon black pepper

• Preheat soup pot over medium heat. Drop in the bacon and let it cook until most of the fat is rendered. Add the onions and garlic and saute until the onions are tender. Next, add the carrots, zucchini and bell pepper. Saute for one to two minutes, then add salt, pepper and Cajun seasoning. Saute for two to three more minutes then add chicken broth. Raise heat and bring the soup to a gentle boil. Reduce heat, cover and simmer for about 20 minutes.

• Not a carnivore? Skip the bacon and substitute vegetable stock for a vegetarian meal.