Vegetarian 5-Bean Soup Mix

Mixed beans

This vegetarian soup mix combines layers of pinto, black, and kidney beans with split peas and northern beans, creating a hearty, colorful blend. Aromatic spices infuse the soup with a warm, savory flavor. Beautifully packaged in Mason jars, it’s a nourishing, ready-to-cook gift. Just add tomatoes and water to enjoy a flavorful, homemade soup perfect for cozy, comforting meals.

Mixed beans

Vegetarian 5-Bean Soup Mix

P. Allen Smith
Just add tomatoes and water to enjoy a flavorful, homemade soup perfect for cozy, comforting meals.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Soup

Ingredients
  

  • 1 lb pinto beans
  • 1 lb split green peas
  • 1 lb great northern beans
  • 1 lb black beans
  • 1 lb kidney beans
  • 1 Tbsp black pepper
  • 1 Tbsp paprika
  • 1 Tbsp dry mustard
  • 2 Tbsp dehydrated onion or 1 fresh onion, diced
  • 2 Tbsp sea salt
  • 2 Tbsp garlic powder
  • 2 Tbsp dried oregano
  • 1 tsp dried rosemary
  • 8 bay leaves
  • 4 vegetable bouillon cubes (or 6 cups broth)
  • 1 14 oz can diced tomatoes

Instructions
 

  • Rinse beans and place in large stockpot, cover in 1 inch of water. Bring to a boil over high heat, cover, remove from heat and let soak for one hour. Drain and rinse.
  • Return beans to the pot and add in spice envelope, one 14-ounce can of diced tomatoes and 6 cups of water. 
  • Bring to a boil, reduce heat and simmer for two hours until beans are tender and soup is thick. Remove bay leaves before serving.

Notes

This recipe was originally published on the HGTV website.
Photo by Vanessa Loring on Pexels.

Slow-Roasted Oregano Chicken With Buttered Tomatoes

A photo of roast chicken from Harry Dona from Pexels

This Slow-Roasted Oregano Chicken with Buttered Tomatoes is a delicious, herb-forward dish perfect for showcasing tomatoes at any stage of the season. Juicy chicken is slowly roasted with fragrant oregano and garlic, resulting in a rich, savory meal where the chicken truly shines. The buttered tomatoes, whether midsummer ripe or end-of-season, soften and caramelize, adding a sweet, tangy accent without overwhelming the dish. The combination of tender chicken, fresh herbs, and lightly cooked tomatoes creates a balanced and flavorful meal.

This meal was suggested by a Backyard Eats employee who said it was a hit at one of their dinner parties!

A photo of roast chicken from Harry Dona from Pexels

Slow-Roasted Oregano Chicken With Buttered Tomatoes

Alison Roman
With just a few ingredients you can make a rich and savory dish for your next dinner party.
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Prep Time 20 minutes
Cook Time 3 hours
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 whole (3.5-4 lb) chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 1.5 Tbsp fennel seeds crushed in a mortar and pestle or spice mill, or chopped with a knife
  • 1 bunch fresh oregano
  • 1.5 lb small vine-ripened tomatoes (about 6) halved lengthwise
  • 2 heads garlic halved crosswise (it's fine to leave the skin on)
  • 2 Tbsp unsalted butter cut into pieces
  • 2 Tbsp red wine vinegar or white wine vinegar
  • 6 slices (1-inch-thick) slices of good country bread, such as country loaf or sourdough toasted (optional)

Instructions
 

  • Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
  • Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken.
  • Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours.
  • Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
  • Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

Notes

Tip: The chicken can be roasted a few hours ahead; it’s very good at room temperature.
This recipe is originally from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) and can be found online here
Photo by Hary Dona on Unsplash

Garlicky Eggplant

Photo of sliced and roasted eggplant from Lucian Alexe from Unplash

 

Garlicky eggplant is a savory dish featuring tender eggplant slices sautéed with garlic and herbs, offering a rich and aromatic flavor. Eggplants reach their prime in late summer, making this the perfect time to enjoy their rich taste. The addition of garlic infuses the dish with a robust, aromatic quality that enhances the natural flavor of the eggplant. This versatile dish can be served as a side, incorporated into pasta, or even used as a topping for bruschetta, making it a delicious and flexible option for seasonal cooking.

These recipes are brought to you through a collaboration with Vetri Community Partnership, a Philadelphia-based nonprofit that nourishes minds, bodies, and communities with nutrition education through cooking. Through hands-on cooking classes and creative demonstrations, Vetri Community Partnership is inspiring people across Philadelphia and Camden to build their culinary confidence through hands-on education. Backyard Eats is proud to partner with Vetri Community Partnership to bring you some of the same nutritious, delicious recipes that they teach in the culinary classroom.

If you also feel passionately about ensuring that everyone has the knowledge and skills in order to find joy in cooking, you belong at Vetri Community Partnership. Take a moment to learn more about how to support their work here.

Photo of sliced and roasted eggplant from Lucian Alexe from Unplash

Garlicky Eggplant

Vetri Community Partnership
Garlicky eggplant is a savory dish featuring tender eggplant slices sautéed with garlic and herbs, offering a rich and aromatic flavor.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 1.5 lb eggplant cut into bite-sized pieces
  • 3 Tbsp olive oil
  • 3 cloves garlic grated or finely minced
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • Pinch red pepper flakes
  • 1.5 Tbsp lemon juice or white wine vinegar
  • 1/4 cup parsley roughly chopped

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the eggplant, preferable cut-side down.
  • Cook, stirring occasionally, until golden brown and soft. (If there isn't enough room in your skillet for one even layer, work in batches.)
  • Once the eggplant is softened, add the garlic, dried oregano, red pepper flakes, salt and pepper. Toss to combine and cook for 1-2 minutes or until garlic is aromatic and just starting to brown.
  • Turn off the heat and add in the lemon juice or vinegar. Garnish with the chopped parsley. Enjoy!

Notes

This recipe was originally published by Vetri Community Partnership. You can view the original recipe here.

Spinach and Feta Borek

Photo of baked dish being pulled from oven

Experience the savory delight of our spinach and feta borek, a timeless Mediterranean treat. Layers of delicate phyllo pastry encase a flavorful filling of spinach and creamy feta cheese, creating a harmonious blend of textures and tastes. With each bite, savor the richness of the cheese and the earthy freshness of the spinach, making this dish a true delight for the senses. Whether enjoyed as a hearty appetizer or a satisfying main course, our borek is sure to transport you to the sun-kissed shores of the Mediterranean with its delicious flavors.

Photo of baked dish being pulled from oven

Spinach and Feta Borek

David Tanis
Indulge in the savory delight of spinach and feta borek, a traditional Turkish pastry featuring layers of flaky phyllo dough filled with a sumptuous blend of spinach, tangy feta cheese, and fragrant herbs, perfect for adding a Mediterranean twist to your springtime gatherings. This crispy, golden pastry offers a delightful fusion of flavors and textures, making it a deliciously satisfying addition to any seasonal spread.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Servings 8 servings

Ingredients
  

  • 1 lb baby spinach or other cooking greens sliced into 1/2" ribbons
  • 1 cup chopped parsley (from 1 small bunch)
  • 1 cup chopped fresh dill (from 1 small bunch)
  • 6 scallions, thinly sliced (about 3/4 cup)
  • 1 tsp dried oregano
  • 4 eggs beaten
  • Kosher salt and black pepper
  • 1/2 tsp Maras pepper or regular red pepper flakes
  • 8 oz crumbled feta (about 2 cups)
  • 4 oz grated Manchego or other sheep's milk cheese (1 cup)
  • 1/2 cup extra-virgin olive oil plus more as needed
  • 6 sheets phyllo dough

Instructions
 

  • Heat oven to 350° F. Make the filling: in a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.
  • Brush a 10-inch pie plate or skillet lightly with olive oil. (You can also use a 9x13" pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.
  • Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.
  • Fold the ends of the phyllo back over the top and towards the center of the borek, and brush with oil. With the palm of your hand, press down on the top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)
  • Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.

Notes

This recipe was originally published by David Tanis for the NYT cooking blog.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Mrs. Laguda’s Tomato “Gravy” Recipe

Tomato sauce
A cherished family heirloom, this tomato sauce recipe has been passed down through generations, carrying with it the essence of tradition and the flavors of simplicity. With just a handful of carefully selected ingredients, you can create a tomato sauce that is rich in both taste and history.
Tomato sauce

Mrs. Laguda's Tomato "Gravy" Recipe

Mrs. Laguda from Ambler, PA
We are excited to share this family tomato sauce recipe from a community member!
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Prep Time 10 minutes
Cook Time 2 hours
Resting Time 1 hour
Course Ingredient
Cuisine Italian
Servings 8 people

Ingredients
  

  • 4 Tbsp olive oil
  • 25 plum tomatoes (chopped into 1/2" cubes)
  • 3 cloves garlic (finely chopped)
  • 1 yellow onion (chopped into 1/4" pieces)
  • 1/4 cup chopped fresh basil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 Tbsp dried oregano
  • 1 Tbsp dried thyme

Instructions
 

  • Heat olive oil in a pot over medium heat. Add onions and cook until translucent.
  • Add chopped tomatoes and garlic and cook down, stirring occasionally for 2-3 hours or until it reaches a sauce-like consistency.
  • Take sauce off heat and immediately add basil, salt, pepper, sugar, oregano, & thyme.
  • Stir and let sit for at least 1 hour before serving, ideally over night.

Notes

Note: feel free to scale this recipe according to the amount of tomatoes you have.
Because you do not peel or blanch the tomatoes beforehand, there will be some pieces of tomato skin in the final sauce. If you prefer a smoother texture, use an immersion or stand blender to process the cooled sauce in batches.
This family recipe was submitted by Mrs. Laguda, a community member from Laguda Tailors in Ambler, PA. Her “gravy” is praised by clients, friends, and family alike for its simple yet impactful flavor! We are excited to share it with you today.

Greek Salad

Photo of Greek salad from Lina Luoto from Pexels

Greek salad is a refreshing and flavorful dish that combines the vibrant flavors of fresh vegetables with the tanginess of feta cheese and the richness of Kalamata olives. With minimal ingredients and simple assembly, you can create a delightful salad that is both light and satisfying. The crisp cucumbers, juicy tomatoes, crunchy bell peppers, and thinly sliced red onions come together in a harmonious blend of colors and tastes. Tossed in a zesty dressing made with olive oil, lemon juice, and herbs, Greek salad offers a delightful balance of textures and a burst of Mediterranean flavors. Embrace the simplicity of making this classic salad and savor its deliciousness with every refreshing bite.

Photo of Greek salad from Lina Luoto from Pexels

Greek Salad

Love and Lemons
Greek salad offers a delightful balance of textures and a burst of Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Servings 4 servings

Ingredients
  

Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 garlic clove (minced)
  • 1/2 tsp dried oregano (more for sprinkling)
  • 1/4 tsp Dijon mustard
  • 1/4 tsp sea salt
  • Freshly ground black pepper

Salad

  • 1 English cucumber (cut lengthwise, seeded, and sliced 1/4 inch thick)
  • 1 green bell pepper (chopped into 1 inch pieces)
  • 2 cups cherry tomatoes (halved)
  • 5 oz feta cheese (cut into 1/2 inch cubes)
  • 1/3 cup red onion (thinly sliced)
  • 1/3 cup pitted Kalamata olives
  • 1/3 cup fresh mint leaves

Instructions
 

  • Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

Notes

Note: Feta in brine is best for this recipe.
This recipe came from the Love and Lemons blog.

Fennel and Carrot Salad

Photo of grated carrots from 건복맘 from Wikimedia Commons

Crafting a fennel and carrot salad is a simple yet highly rewarding culinary journey. This salad showcases the natural sweetness of carrots and the subtle licorice-like notes of fennel, resulting in a crisp and refreshing dish. Beyond its delightful flavor, this salad is packed with vitamins, fiber, and antioxidants, making it a nutritious addition to your meals. Embrace the ease of preparing this salad and savor the wholesome goodness it brings to your table.

 

Photo of grated carrots from 건복맘 from Wikimedia Commons

Fennel & Carrot Salad

Laura from A Food Lover's Kitchen
This salad showcases the natural sweetness of carrots and the subtle licorice-like notes of fennel, resulting in a crisp and refreshing dish.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 2 servings

Ingredients
  

  • 1 fennel bulb (thinly sliced)
  • 2 medium carrots (shaved)
  • 1 red onion (thinly sliced)
  • 2 Tbsp walnuts (chopped and lightly toasted)
  • 1 Tbsp extra-virgin olive oil
  • 1/4 tsp Dijon mustard
  • 1/4 tsp agave syrup or honey
  • Salt and pepper to taste

Instructions
 

  • Add the fennel, carrot, onion, and walnuts to a mixing bowl.
  • In another small bowl, combine the olive oil, vinegar, mustard, agave syrup, and a sprinkle of salt and pepper, and mix well to combine. 
  • Add the vinaigrette to the salad and toss to coat. Serve with a sprinkle of salt and ground black pepper, to taste.

Notes

This recipe is courtesy of Laura from A Food Lover's Kitchen

Zucchini Pancakes

Photo of vegetable pancake

Zucchini pancakes are a delightful and versatile dish that showcases the natural goodness of zucchini in a flavorful way. With a handful of ingredients and simple preparation, you can create a crispy and savory pancake that is both satisfying and nutritious. The grated zucchini adds a subtle sweetness and a pleasant texture to the pancakes. Whether enjoyed as a savory breakfast, a light lunch, or a side dish, zucchini pancakes are a tasty way to incorporate more vegetables into your meals. Embrace the ease of making these delicious pancakes and savor their wholesome flavor with each delectable bite.

Photo of vegetable pancake

Zucchini Pancakes Recipe

Carolyn Cope
Whether enjoyed as a savory breakfast, a light lunch, or a side dish, zucchini pancakes are a tasty way to incorporate more vegetables into your meals.
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Active Time 20 minutes
Total Time 50 minutes
Course Side Dish
Servings 2 servings

Ingredients
  

  • 2 medium zucchini
  • 1/2 medium yellow onion
  • 1/2 tsp salt
  • 2 large eggs
  • 1 clove garlic (finely minced)
  • 1/4 cup Parmesan cheese (shredded)
  • 1/4 tsp fresh thyme or oregano (minced)
  • 1/4 tsp lemon zest
  • 1/8 tsp freshly ground black pepper
  • 6 Tbsp flour
  • 1 tsp baking powder
  • 2 Tbsp olive oil

Instructions
 

  • Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.
  • In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined.
  • Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more. Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.

Notes

This recipe is courtesy of Carolyn Cope at Serious Eats.

Baked Sweet Potatoes with Tatsoi Pesto

Photo of roasted sweet potato from Loren Castillo from Pexels

Baked sweet potatoes with pesto are a delicious and satisfying dish that combines the natural sweetness of sweet potatoes with the vibrant flavors of homemade pesto. With minimal preparation and a handful of ingredients, you can create a wholesome and flavorful meal or side dish. The creamy and tender flesh of the sweet potatoes pairs perfectly with the fresh and herbaceous pesto, creating a delightful balance of flavors. Whether enjoyed as a vegetarian main course or as a flavorful side, this dish is a nourishing and easy way to incorporate the goodness of sweet potatoes and the boldness of pesto into your meals.

Photo of roasted sweet potato from Loren Castillo from Pexels

Baked Sweet Potatoes with Tatsoi Pesto

Jessi from Jessi's Kitchen
Baked sweet potatoes with pesto are a delicious and satisfying dish that combines the natural sweetness of sweet potatoes with the vibrant flavors of homemade pesto.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Servings 4 people

Ingredients
  

  • 1 bunch tatsoi (4 cups chopped)
  • 1/2 cup fresh basil
  • 3 cloves garlic
  • 1/2 cup pecan halves
  • 3/4 cup grated Romano cheese
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tsp honey
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 4 medium sweet potatoes (baked)

Instructions
 

  • Remove the bottom few inches of the tatsoi and then loosely chop the rest. Add it to the food processor with the basil, garlic, pecans and romano and pulse in to small pieces.
  • Add the oregano, pepper, salt, honey, lemon juice and olive oil and pulse until combined.
  • Serve over baked sweet potatoes and store the rest of the pesto in an airtight container in the refrigerator.
  • Feel free to get creative and add any of your favorite toppings or protein.

Notes

This recipe is courtesy of Jessi from Jessi's Kitchen.

Fresh Herb Bread

Photo of homemade bread with herbs
Baking fresh herb bread at home is a delightful and fulfilling endeavor. With a handful of aromatic herbs and a simple bread dough, you can create a fragrant and flavorful loaf that will elevate any meal. The process is surprisingly easy, and the result is a crusty exterior with a soft, tender crumb bursting with the essence of fresh herbs. Whether you choose rosemary, thyme, or a combination of your favorite herbs, the aroma that fills your kitchen while baking is simply intoxicating. Indulge in the satisfaction of homemade bread and savor the delectable taste of herbs in every bite.
Photo of homemade bread with herbs

Fresh Herb Bread

New Flavours Bread Machine Recipes
With a handful of aromatic herbs and a simple bread dough, you can create a fragrant and flavorful loaf that will elevate any meal.
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Course Side Dish

Ingredients
  

  • 10 Tbsp water (1 cup + 2 Tbsp)
  • 2 Tbsp margarine or butter
  • 3 cups bread flour
  • 1/4 cup fresh parsley (chopped)
  • 1 Tbsp fresh oregano leaves (chopped)
  • 2 tsp fresh sage leaves (chopped)
  • 2 tsp fresh thyme leaves (chopped)
  • 1 tsp fresh basil leaves (chopped)
  • 3 Tbsp dry milk
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1.5 tsp yeast

Instructions
 

  • Place all the ingredients in the bread machine (adding liquids first, followed by the dry ingredients and herbs, and the yeast going in last).
  • lSect the basic white cycle. Use a medium or light crust.
  • It is recommended to use a bread pan with 9 cups or larger for this 1.5 lb loaf.