One of the best parts of owning a greenhouse is the ability to grow your own fresh produce! The flavor of greenhouse-grown veggies and herbs can’t be beat! Be sure to try these recipes made from common greenhouse crops. The italicized items are things easily grown in almost any greenhouse. These wonderful recipes were found in The Herb Companion Magazine.

Rosemary Roasted Pecans
2 pounds whole pecans
¼ cup unsalted butter
¼ teaspoon cayenne pepper
1 tablespoon honey
¼ cup chopped rosemary
2 teaspoons salt

Preheat the oven to 325 degrees. Divide the pecans between two baking sheets. In a saucepan over low heat, melt the butter with the cayenne, honey and rosemary. Allow the rosemary to sizzle in the butter, and then pour the mixture over the pecans, dividing it between the two pans. Sprinkle the pecans with salt and toss them with a spatula. Roast until the nuts are crisp, about 20 to 25 minutes. Stir twice during baking. Allow to cool before serving.

Herb Dip
8 ounces cream cheese
1 to 2 tablespoons horseradish
2 tablespoons chopped parsley
2 tablespoons chopped salad burnet leaves
2 tablespoons minced chives
1 small onion, minced or grated

Soften the cream cheese and blend all of the ingredients together. Refrigerate the dip for several days to allow the flavors to blend. Serve with crackers or on sandwiches.

Cucumber Soup with Burnet and Almonds
3 cups peeled, seeded, and grated cucumbers
1 garlic clove, minced, or 1 tablespoon garlic chives
¼ cup thinly sliced scallion, both white and green parts
2 tablespoons white wine vinegar
1 ½ cups buttermilk
1 ½ cups nonfat or lowfat plain yogurt
½ cup minced fresh herb leaves: burnet, mint, dill or a combination
¼ cup toasted almonds.

In a large bowl, combine the cucumbers, garlic, scallions, vinegar, buttermilk, yogurt and ¼ cup of the fresh herbs. For a smooth soup, the ingredients can be pureed in a blender or food processor. Cover and refrigerate for at least four hours before serving. Pour into serving bowls and garnish with the remaining herbs and toasted almonds.

Papalo Hot and Sour Soup
3 lemongrass stalks, trimmed
2 bunches scallions
6 cups water, or mushroom or other stock
½ to 1 cup cooked black, white, or kidney beans
3 tablespoons fresh lime juice
1 ½ tablespoons tamari soy sauce
1 ¼-inch chunk of fresh gingerroot, peeled and grated
2 of 3 fresh Serrano chilies, seeded and cut into rings
2 tablespoons minced jalapeños
1 to 2 garlic cloves, crushed
¼ teaspoon freshly ground black or white pepper
1 tablespoon brown sugar
3 tablespoons fresh chopped broadleaf or poreleaf, or 3 teaspoons dried

Cut the lemongrass stalks into the largest size that will fit into the pot. Wrap in a clean cloth and roll with a rolling pin to break down the fibers. Chop the white part of the scallions into small rings; chop the green parts and reserve for garnish.

Combine all but the last two ingredients in a saucepan and simmer for 20 to 30 minutes. Remove the lemongrass stalks. Stir in the sweetener and the poreleaf. Taste; the soup should be strongly pungent, sour, and appropriately salty. Adjust the flavor as required with additional lime juice, sweetener, or tamari.

Pudina Chutney (Mint Chutney)
2 cups packed fresh mint leaves, washed
¼ cup cilantro leaves, washed
1 small onion, coarsely chopped
2 teaspoons chopped fresh ginger
1 teaspoon chopped garlic
1 teaspoon lemon or lime juice, or to taste
2 small green chili peppers (optional)
1 ½ teaspoons ground cumin
2 teaspoons sugar (optional)
Salt, to taste

Place all of the ingredients in a blender and blend until smooth. Remove to a bowl and adjust the seasoning according to taste. The chutney tastes best when fresh. Store it in a jar and refrigerate. It stays fresh for up to one week.

Baingan Kachri (Spicy Eggplant Slices)
1 tablespoon lemon juice
½ teaspoon salt
2 tablespoons vegetable oil
1 large eggplant, cut into ½-inch-thick slices
1 medium onion, minced
1 teaspoon minced garlic
1 small green chili pepper, seeded and minced (optional)
1 tablespoon coriander seeds, pounded
1 tablespoon cumin seeds, pounded
Salt, to taste
1 large tomato, chopped
2 tablespoons chopped cilantro
½ teaspoon black pepper
1 teaspoon dry mango power or 1 teaspoon lemon juice
Mint leaves, to garnish
Cherry tomatoes, halved, to garnish

Mix together the lemon juice, salt, and 1 tablespoon of the oil. Brush the mixture on both sides of each eggplant slice. Broil until tender and light brown. Keep warm. In a nonstick frying pan, heat the remaining 1 tablespoon of oil over medium heat. Add the onion, garlic, and green chili pepper, and sauté for a few seconds more. Stir in all the remaining ingredients and cook until the tomato is just heated through (do not overcook). Top each eggplant slice with the cooked mixture and garnish with mint leaves and cherry tomatoes. Serve as a first course or as a side dish with any main dish of your choice and rice.