NewsBreak Original

This tasty Garden Harvest Cornbread Stuffing California Recipe is a great way to celebrate the many flavours of the garden. This stuffing is a true celebration of the harvest, with its bright colours and fresh tastes from veggies that are in season. With crisp bell peppers, sweet corn kernels, soft zucchini, and fragrant herbs, this stuffing brings a delightfully fresh taste to your holiday table. With this yard Harvest Cornbread Stuffing California Recipe, you can taste the tastes of the yard.

Snipped some rosemary for the rib roast and thyme for the baked potatoes for our Christmas Eve dinner.

A garden to table recipe. Different varieties of tomatoes (lemon blush, taxi, sungella and Siberian red turned into a colorful salad with Persian cucumber and strawberry. The salad dressing was homemade with olive oil, juice of half a lemon, honey and salt.

My favorite vegetable is eggplant and my favorite eggplant recipe is from Szechuan which is very quick and easy to prepare. Just fry the eggplant and make the sauce - chopped garlic, minced ginger, dried pepper, soy sauce, vinegar and oyster sauce.

Inspired by stuffed grape leaves which I like to make in late Spring when the leaves of our grapevines need some pruning. This time I used mustard greens which are growing wild in our raised boxes and from what I can tell are about to bolt too or send flower stalks to produce seeds, like the other leafy greens in the backyard garden. For the stuffing, I used rice and shrimp, wrapped in mustard greens and then cooked in seasoned water for about 20 minutes.

A colorful and healthy dinner with some garden harvest - broccolini, lettuce and snow peas. The dressing is homemade with zest and juice of freshly-picked Valencia orange also from the backyard garden plus honey, mustard, a drizzle of olive oil and a pinch of Himalayan pink salt. Also on the plate are seared ahi tuna, steamed potatoes, sliced tomatoes and medium boiled eggs.

Traditionally served in Japanese restaurants and sushi spots, shishito peppers have sweet umami flavor profile. They are fun to eat because about one in ten usually turns out spicy, so it's like a guessing game. Shishito peppers are very easy to grow and very prolific. On this video, I harvested a bowl of shishito peppers from our backyard garden and cooked them in ponzu sauce. Ponzu is a citrus-based sauce with a flavor similar to a vinaigrette.

Love growing different varieties of tomatoes, in different sizes and colors. On this video, I harvested a bowl of colorful tomatoes which I cooked with chicken and kalamata olives for dinner. Seasoned with a pinch of salt, a good cracking of black peppercorns and a teaspoon of smoked paprika. Then garnished with basil which I also picked from the backyard garden. Yum!

Tomato salad for dinner with different varieties of tomatoes freshly picked from our backyard garden. Tomatoes were sliced and diced, a drizzle of olive oil, a pinch of salt, then topped with orange mint and feta cheese. The drink was copied from Water Grill's Ocean Avenue with strawberry juice, a squeeze of lemon, triple sec, some torn tarragon, cubed ice and club soda. Also on the table were sauteed clams and mussels, steamed potatoes and olives.