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~Fun Fact~
The first cookbook that was published in 1176 contained a recipe for watermelon rind pickles.

Recipes

Fresh vegetables and herbs are fun to grow and delicious to use in the kitchen. Here are some of our favorite recipes for cooking with the Burpee Home Gardens plants grown in your own garden.


Vegetable  Recipes
Artichoke Eggplant Pepper - Sweet
Arugula Fennel Pumpkin
Bean Kohlrabi Spinach
BOOST Collection Lettuce & Greens Squash - Summer
Broccoli Melon Squash - Winter
Brussels Sprouts Mustard Strawberry
Bumper Crop (Grafted) Okra Swiss Chard
Cabbage Onion Tomato
Cauliflower Pak Choi Tomato - Cherry
Celery Pea Watermelon
Collards Pepper - Banana Zucchini
Cucumber Pepper - Hot
Herb  Recipes
"To Go" Combo Lavender Sage
Basil Lemon Balm Savory
Catnip Mint Stevia
Chives Oregano Sweet Marjoram
Cilantro Parsley Tarragon
Dill Rosemary Thyme
Fennel




Easy Caprese Salad
Submitted by: Burpee Home Gardens
Download this recipe as a PDF   Print this page
An Italian classic that combines fresh, juicy tomatoes with the mild flavor of mozzarella.

 
Easy Caprese Salad
 
Ingredients
 
1 pint of cherry tomatoes
½ lb. boconccini -1 inch fresh Mozzarella balls
2 tbsp. Extra Virgin olive oil
A dozen or so fresh basil leaves
Salt and freshly ground black pepper
 
 
Directions
 
Cut the cherry tomatoes and mozzarella balls in half and place in a bowl. Drizzle the olive oil over the tomatoes and mozzarella followed by some salt and pepper to taste. Wrap the basil leaves lengthwise into a tight roll and chiffonade - cut into thin strips. Sprinkle the chiffonade of basil over all. Spoon the mixture into salad bowls and serve immediately.

Tip: This salad depends on the finest and freshest ingredients. Use your best extra virgin olive oil, freshly picked tomatoes, coarse sea salt such as Maldon and fresh ground black pepper. Be sure to serve with some crusty Italian bread to soak up any leftover juices. Serves 4.



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