Delicious Recipes from Your Weekend Garden

Cucumber Mint Yogurt Sauce

Great with barbecued chicken!

  • 1 cup plain low-fat yogurt
  • 1/2 cucumber, peeled, seeded and chopped fine
  • 1/8 cup fresh mint leaves, washed, patted dry and chopped fine

Drain any excess liquid from yogurt. Mix all ingredients in a medium bowl. Chill for at least 15 minutes.

Fresh Tomato Sauce

Makes enough sauce for 1 pound of pasta (4 people).

If you think the only tomato sauce is the hearty, long-simmered kind, you're in for a real treat with this light, quick-cooking version. It's great over pasta in the summer -- you might even try it over spaghetti squash.

  • 4 tablespoons olive oil
  • 1 onion, minced fine
  • 2 cloves garlic, minced fine
  • 6 large, ripe tomatoes (or 12 plum tomatoes), seeded, peeled and coarsely chopped
  • 3 sprigs fresh oregano
  • 2 springs fresh thyme
  • Ground pepper, to taste

Heat oil in a large skillet over medium-high heat. Add onions and garlic; sauté about 5 minutes, until onion begins to soften. Add tomato, sauté another five minutes. Reduce heat to low; add herbs and ground pepper. If sauce seems dry or vegetables are sticking to pan, add a few tablespoons of white wine or water. Cover and simmer, about 10 minutes. Remove herbs. Serve over hot pasta.


Garlic-Rosemary Shrimp

  • 1 pound large shrimp (about 20), peeled, cleaned and deveined
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, finely chopped
  • 1 tablespoon fresh rosemary leaves, chopped
  • Ground pepper
  • 4 large (about 8") fresh rosemary stems, with leaves

Soak Rosemary stems in cold water for 30 minutes. Meanwhile, combine oil, lemon juice, garlic and chopped rosemary leaves in a shallow dish. Add shrimp, toss to coat. Marinate, refrigerated, for 20 to 30 minutes. Prepare a grill to medium-high heat. Skewer five marinated shrimp on each rosemary stem. Cook over grill, turning once, until shrimp are curled and pink, about 4 minutes per side.


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