While my husband and I were away on vacation our little doggies stayed a la maison de l’Yupneck (this is what I call my Dad’s house).

When we returned we visited Brenham to collect our petit chiens. We enjoyed a fabulous lunch as well as a tour of the gardens. We were sent home to Houston with our sweet pups and a bag full of tomatoes, green beans, garlic, onion, and kale from my dad’s garden. As I made our meal plan and grocery list for the following week, I incorporated dad’s organic veggies and thus barely had to buy anything at the store. Here are the three easy and delicious recipes we enjoyed.

Whole-Grain Spaghetti With Garlicky Kale and Tomatoes

From the Garden:

• 1 medium red onion, thinly sliced
• garlic
• 1 bunch kale, stems removed and leaves torn into bite-size pieces
• 2 tomatoes, sliced into one inch cubes

From the Cupboard:

•  6 ounces whole-grain spaghetti
•  2 tablespoons olive oil
•  1/3 cup chopped roasted almonds
•  1/4 cup freshly grated parmesan, plus more for serving

Sautee the onion and garlic with the olive oil, then add the kale and tomatoes and cook until tender. Toss with the cooked pasta, almonds, and 1/3 cup parmesan. Serve with more freshly grated parmesan.

 Ravioli With Sauteed Zucchini

From the Garden:

• 3 zucchini, sliced into thin half-moons
• garlic

From the Cupboard:

• 1 pound cheese ravioli
• 2 tablespoons olive oil
• salt and pepper
• 1/2 cup freshly grated parmesan

Sautee the garlic with the olive oil, salt, and pepper, then add the zucchini and cook until tender. Toss with the cooked ravioli and parmesan.

Chinese Green Beans with Rice and Miso & Dumpling Soup

 From the Garden:

• 1 pound fresh green beans, trimmed
• 6  cloves garlic, thinly sliced
• 1 red onion, thinly sliced

From the Cupboard:

• 2 tablespoons sesame oil
• 1 tablespoon sugar
• 2 teaspoons soy sauce
• Miso soup, we like the carton available at Whole Foods
• Frozen Dumplings

Beans:

Sautee garlic with 1 tablespoon of sesame oil then add the green beans and cook until soft. Stir in sugar and soy sauce and continue cooking until beans reach desired tenderness. I usually remove a bean occasionally and bite into it, not the most sophisticated way to determine when they are ready, but this method always ensures perfectly cooked beans.

Soup:

Sautee the garlic and onion with remaining sesame oil. Add miso soup and bring to a boil, add frozen dumplings and simmer until cooked throughout.

 Pour the sauce from the bottom of the bean pan over cooked white rice and serve.   

 These delicious meals were easy on our time and our wallet. Thanks dad for adding locally grown, organic produce to our diet. It was a wonderful week of home cooked and home grown goodness.