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July 24, 2019

Summertime Recipes from the Corner Patch Gardens


There are a lot of exciting things growing at Cornerstone Homes this season! In our Corner Patch Gardens, fresh, delicious produce is in abundance and we can’t wait to share all the best ways for you to use them in your summer dishes. From “beginner” recipes to more complicated ones, we have something for everyone. 

Best of all, our pick-your-own area will be ready for you later this summer, so you can hand-select all of the tasty, nutritious treats you want, from kale to fennel to zucchini. If you enjoy cooking and sharing your own meals, you’re going to fall head over heels in love with cooking with ingredients you’ve picked yourself! 

If you’ve ever visited Cornerstone Homes, you know that our gorgeous gardens are a big part of what makes us special. Our team wants to say a big thank you to all the wonderful volunteers that helped clear the weeds in our PYO patch, as well as our farm crew who continue to work long hours to keep our gardens in great shape.

Try your hand at a few of our all-time favorite recipes for summer produce from our very own farmer Sean, and let us know how they turn out!

Blueberry Press

A mini panini with lots of flavor.

Ingredients 

  • Your Choice of Bread - we used Naan Bread, a flat Indian style bread
  • Goat Cheese 
  • Mozzarella 
  •  Basil 
  • Arugula 
  • Balsamic Vinaigrette


Step 1 - take two pieces of your bread, spread a little bit of goat cheese on one side of each piece 

Step 2 - slice your mozzarella and spread over one piece of bread 

Step 3 - place arugula and basil to taste on top of one piece of bread, add balsamic vinaigrette 

Step 4 - press the second piece of bread on top and place entire sandwich into the panini maker at high heat for 5-7 minutes or until cooked to your preference. This can also be done in the oven, although you won’t get the grill lines you would get from a panini maker. 


Sweet and Crunchy Blueberry Dip 

A unique use of blueberries and nuts for a sweet and healthy dip or spread

Ingredients 

  • 2 Cups of Blueberries 
  • 1/2 Cup of Walnuts 
  • 1/2 Cup of Almonds 
  • 1 Block of Cream Cheese 
  • 2 Table Spoons of Honey 


Step 1 - Finely crush walnuts and almonds (by hand or in a food processor) until they are a granular form 

Step 2 - Process 2 cups of blueberries (separate from the nuts) 

Step 3 - Remove blueberries from food processor and place in a separate bowl 

Step 4 - Take half of the cream cheese, half of the crushed nuts and half of the blueberries and put them into the food processor and blend on high for 1 - 2 minutes or until the consistency is like a dip. 

Step 5 - Slowly add the remainder of the ingredients until everything has been processed Step 6 - add honey and blend one more time. The dish is now ready, excellent with sliced fruit or crackers 


Caulicumato Salad 

A refreshing, healthy salad without greens 

Ingredients 

  • 1 head of cauliflower 
  • 2 cucumbers 
  • 2 tomatoes 
  • Dill 
  • Parsley 
  • Apple Cider Vinegar, Honey, Olive Oil, Seasoning


Step 1 - Chop up the cauliflower and run through a food processor on a fine grating blade (to make riced cauliflower)

Step 2 - Cut up your cucumber lengthwise into quarters, and then chop into thin slices 

Step 3 - Slice your tomatoes into small squares (Julienne Style) 

Step 4 - Make your apple cider vinegar (2 parts olive oil, 1 part apple cider vinegar, 1 tablespoon of honey 

Step 5 - Chop up parsley and dill to taste 

Step 6 - Mix all ingredients into a bowl and add vinaigrette 


Caulifritters 

All vegetarian option for summertime grilling or burger alternative 

Ingredients 

  • 3 Zucchinis 
  • 1 Cauliflower 
  • 1 cup of hemp seed hearts 
  • 1/4 cup of coconut flour 
  • 1 Egg
  • 1/4 cup of coconut milk 
  • Seasoning to taste 


Step 1 - Process zucchini and cauliflower through a food processor on a fine grating blade 

Step 2 - In a large bowl, mix shredded veggies with 1 cup of hempseeds, 1/4 cup of coconut flower, 1/4 cup of coconut milk and 1 egg until the mix is slightly sticky. For a sweeter fritter, you can add 2 table spoons of honey 

Step 3 - Take a small handful of mix and press into a ball or a flat patty 

Step 4 - Spread out all the patties onto a baking sheet and bake in the oven at 425 for 12 - 15 minutes or until browned. Patties can also be grilled on low heat; be sure to only flip once as these patties tend to break apart if they are flipped too many times 


Low Carb Pizzettas

 Gluten-free simple vegetarian pizza alternative 

Ingredients 

  • 1 Eggplant 
  • 2 Tomatoes 
  • 1 Yellow Pepper, 1 Green Pepper 
  • Bunch of Spring Onions 
  • Goat Cheese 
  • Mozzarella 
  • Basil 
  • Seasoning to Taste

 

Step 1 - De-bitter your eggplant by slicing them thin (1/2” recommenced) and sprinkling a generous amount of salt over each one. Let sit for about 10 minutes and then rinse of with cold water, dry press with a paper towel 

Step 2 - Chop up your tomatoes, peppers and onions into small pieces 

Step 3 - Layout your eggplant on a baking sheet, spread a tiny amount of goat cheese on each one 

Step 4 - Dress your eggplants with tomatoes, peppers and onions. Don’t add too much to each slice! 

Step 5 - Sprinkle a small amount of mozzarella and your choice of seasoning. We used a blend of paprika, black pepper, sea salt and oregano. 

Step 6 - Add a bit of basil to each mini pizza 

Step 7 - Bake in the oven at 400 for 15 minutes or until golden brown and melted. 


From all of us at Cornerstone Homes, happy picking, happy cooking, and happy eating! 

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