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Garden food ideas


These Garden Party Food Ideas Are Perfect for Your Next Backyard Bash

Enjoy good weather and even better friends with a classic garden party. And make sure there's plenty of refreshments to go around with these garden party foods.

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For my mother's 92nd birthday, we had pimiento cheese deviled eggs as part of the spread. They’re timeless and always in good taste. —Linda Foreman, Locust Grove, Oklahoma

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My husband isn't a fan of salmon burgers, but he devoured these! The combination of feta, dill and fresh salmon on the toasted pretzel bun, topped with sun-dried tomato mayonnaise, changed his mind. The pickle adds tartness and crunch to balance the flavors and textures perfectly. —Arlene Erlbach, Morton Grove, Illinois

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These sweet and savory bites use Spam—a favorite ingredient in Hawaii—in a fun new way. Bet you can't stop at just one! —Taste of Home Test Kitchen

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I wanted to make an easy appetizer with my favorite pasta, cheese ravioli, but didn't want the mess of frying. I used pesto and bread crumbs for a crust, and broiled them for a little crunch. —Rebecca, Guffey, Apex, North Carolina

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These macarons are a fall and winter staple for me. Inspired by the classic cinnamon roll, they are a delicious treat for a cold or snowy day. These pair well with a mug of tea, and can be eaten as a dessert or just a snack. Other fillings would taste great with this—including custard, mousse, ganache or other buttercream. —Elizabeth Ding, El Cerrito, California

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When I started growing herbs in my garden it took me a while to find a good way to use thyme, but this easy appetizer spread lets it shine. I usually garnish it with a sprig of thyme, slivered almonds and chopped figs. —Laura Cox, Columbia, Missouri

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Who says cheese and sausage get to have all the fun? Make this fruit charcuterie board a party go-to with any that are in season. —Taste of Home Test Kitchen

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Fresh jalapenos and summer-ripe peaches give this creamy guacamole so much flavor. It's got a little kick, but I love that it's not so spicy it burns off my taste buds! —Colleen Delawder, Herndon, Virginia

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My husband and I really enjoy both shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he's only 3! —Jamie Porter, Garnett, Kansas

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Pimiento cheese has long been a favorite in our family, so these bite-sized appetizers are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia

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The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee

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Asparagus makes lovely finger food, especially wrapped in pastry and tasty filling. Easily assembled, it’s perfect for weeknight noshing or something a little fancier for entertaining. —Linda Hall, Evington, Virginia

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The best way to cool down on a warm day is with a chilled fruit salad. Serve this one for breakfast, brunch or dessert. Yogurt and coconut milk make the creamy dressing even more decadent. Wait until just before serving to garnish the salad. Otherwise the toasted coconut will get soggy. —Carrie Hirsch, Hilton Head Island, South Carolina

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In this healthier take on sliders, I sandwich a burger between roasty slices of sweet potato. My wife took one bite and approved these tasty little guys. —Guy Martino, Charleston, South Carolina

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We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina

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My husband first tried this recipe with plain potatoes. They were so yummy; we experimented with sweet potatoes. Dipped in Gorgonzola spread, they’re irresistible. —Kristen Minello, Macomb, Michigan

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My dad and brother are crazy for radishes, and this peppery baguette appetizer is a big-time favorite. Add a sprinkle of fresh dill or parsley on top. —Kathy Hewitt, Cranston, Rhode Island

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Serving this entree salad gives me hope that warmer days aren't too far off. If strawberries aren't in season yet, use thawed frozen in place of fresh. —Laurie Lufkin, Essex, Massachusetts

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My memories of Christmas always include my mom's pineapple cookies. The kids called her Roro, and we still make them every year to keep her memory alive. You can substitute your favorite flavor of preserves for the pineapple. —Donna Scarano, East Hanover, New Jersey

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I made a healthier spin on my favorite celebrity chef’s recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

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I received this, my go-to veggie dip recipe, from a college roommate. Thick and creamy with just a touch of sweetness, it's always a winner. —Lynne German, Woodland Hills, California

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This fresh, zingy salad is super easy and always a crowd-pleaser! The sliced strawberries and fresh mint give it an extra summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch. —Luanne Asta, East Hampton, New York

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Easter isn't complete without deviled eggs. I like to experiment with my recipes, and was pleasantly surprised with how the fresh dill really perked up the flavor of these irresistible appetizers. —Kami Horch, Frankfort, Maine

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This crowd-pleasing appetizer is healthy to boot! Folks will love to eat their veggies when they can dip them in this zesty, fresh alternative to hummus. —Kelly Silvers, Edmond, Oklahoma

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I had the most beautiful peaches and really wanted to bake with them. I started with my blueberry crumb bar recipe, and after a couple of tries, I was so happy with the results. My co-worker taste testers were, too! —Amy Burns, Newman, Illinois

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I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas

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Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire

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I was delighted to find golden beets at the farmers market and knew they'd be perfect in a risotto recipe I was working on. And please, don't forget the baked crispy beet greens...amazing! Move over, main dish! This vibrant side will steal the show. —Merry Graham, Newhall, California

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Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California

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These sweet little parfaits take everything that's wonderful about cheesecake and make it way easier. You get the rich creaminess, graham cracker crunch and bright berry flavor all in fun individual portions. —Taste of Home Test Kitchen

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This tasty beetroot hummus is the prettiest pink snack I’ve ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. —Elizabeth Worndl, Toronto, Ontario

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Here's an interesting spin on bruschetta. The creamy ricotta cheese spread is an ideal complement to the sweet, minty strawberry topping. —Laura Stricklin, Jackson, Mississippi

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The sparkling pomegranate gems make this salad irresistibly beautiful. My family loves it at holiday gatherings when pomegranates are in season. Even the children can't get enough of this antioxidant-rich delight. —Emily Jamison, Champaign, Illinois

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These little cuties pack all the appeal of a dinner baked potato into a perfect bite-sized appetizer. I top each one with a dollop of sour cream and coarsely ground pepper. —Sarah Shaikh, Mumbai, India

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As a starter or light snack, this bruschetta is a wonderful way to savor the season with just a bite of fresh peach amid a medley of lively flavors. —Nikiko Masumoto, Del Ray, California

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We eat grapefruit for breakfast and in winter fruit salads—why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. Oh, and healthy, too! —Maiah Miller, Montclair, Vermont

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If you're bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing the skewers in a small vase filled with table salt creates a festive presentation. —Diane Halferty, Corpus Christi, Texas

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I stuffed figs with cream cheese and wrapped them in bacon and spices for an addictive flavor combo that’s sweet, salty and delicious. You can use dates, too. —Shelly Bevington, Hermiston, Oregon

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At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California

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You can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. —Sara Lark, Raton, New Mexico

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These fun cupcakes take a favorite Arnold Palmer recipe and turn it into dessert. Add a slice of lemon on top for a puckery finish. —Jessee Arriaga, Reno, Nevada

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When you’re having a large party and focusing on the entrees, it's smart to have snacks and nibbles ready ahead of time. There’s nothing more simple than making dip a day or two ahead and putting it out for guests. I'm a huge fan of ranch, so this is my pick. —Michelle Clair, Seattle, Washington

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What these sliders lack in size they make up for in flavor! They're great for little hands and you can customize the toppings to suit kids' tastes. Serve them as an appetizer or as a main dish along with sweet potato fries and fresh fruit. —Kathy DeRousie, Port Angeles, Washington

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My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. —Angela Lemoine, Howell, New Jersey

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I love the scent of fresh basil. It's even better when paired with fresh citrus peel! In this recipe, the carrots are sweetened with a touch of honey, then topped with a lively citrus-basil gremolata. —Naylet LaRochelle, Miami, Florida

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Make this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. —Bonnie Hawkins, Elkhorn, Wisconsin

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Fresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland

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My daughter-in-law got me hooked on quinoa, and I'm so glad she did! I've been substituting quinoa in some of my favorite pasta recipes, and this dish is the happy result of one of those experiments. I love using my garden tomatoes and peppers in this salad; however, sun-dried tomatoes and roasted red peppers are equally delicious. —Sue Gronholz, Beaver Dam, Wisconsin

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Chicken salad ranks among the classics, and this version is a hit at parties of all kinds. Feel free to substitute green grapes for the red, or toss in extra strawberries when they're in season. The filling can also be served on a bed of salad greens. —Marcy Kamery, Blasdell, New York

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Perfect for freezing, these cookies look like Christmas but taste like summer. —Barbara Crusan, Pass Christian, Mississippi

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Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It is easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California

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I'd never tried Brussels sprouts until I made this salad. It won me over and even charmed my family. Bacon and apples spruce up the flavor. —Stephanie Gates, Waterloo, Iowa

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My children like these so much that they ask for them every day for lunch during the summer. Whenever I have leftover chicken or turkey breast, this is a delicious way to use it up. —Patricia Nieh, Portola Valley, California

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I've made these cookies for years. I like to give them out to family and friends. —Carole Vogel, Allison Park, Pennsylvania

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I alter my sister's recipe by adding finely chopped jalapeno for a little heat. This is a different way of serving corn as a dip that can be made ahead of time and refrigerated until serving. —Pat Roberts, Thornton, Ontario

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Brussels sprouts for a snack? Oh, yes. Combine these roasted goodies with cheese for the ultimate toast topper. —Athena Russell, Greenville, South Carolina

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I almost didn’t make these appetizers for last year’s Christmas party because I was running out of time, but I knew they’d be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate—very gourmet! This turned out to be one of the night’s favorites, and they just flew off the plate. —Terri Edmunds, Naperville, Illinois

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After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests. —Muriel DeWitt, Maynard, Massachusetts

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The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment—it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. —Barbara McCalley, Allison Park, Pennsylvania

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Traditionally called hamantaschen, these crisp, buttery triangle cookies truly do melt in your mouth. It's a good thing this classic Jewish dessert recipe makes a big batch because no one can stop after eating just one! —Mildred Lorence, Carlisle, Pennsylvania

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Originally Published: May 24, 2019

Caroline Stanko

As Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac.

Garden party recipes | BBC Good Food

Garden party recipes | BBC Good Food

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150 dishes with step by step photos

Recipes according to GOST for children in kindergarten from 1 to 7 years. Proven recipes with step by step photos, calories and cooking time. Breakfasts for children, lunches, dinners

Breakfast like in kindergarten Porridge like in kindergarten Soups like in kindergarten Second courses like in kindergarten Side dishes like in kindergarten Kindergarten vegetable recipes Desserts and pastries like in kindergarten Salads like in kindergarten

Children are often reluctant to eat in kindergarten. The food is unusual, not homemade, “strange”.

But it often happens the other way around: “I want it to be like in a kindergarten!”. If this is your case, then this collection of kindergarten-style recipes is perfect for you and your child. Read more

Quince has a pleasant aroma and delicate fruity taste, and can be used to make a variety of dishes, including delicious desserts.

With or without apples, with jam or sour cream, these pancakes are good for everyone.

Sauerkraut soup like in kindergarten is recommended for older children.

Kindergarten-style cheese omelette is a wonderful breakfast for the whole family. Due to the presence of cheese in the recipe, the omelet is not bland, so parents will also like it.

Oranges are citrus fruits that we see on the shelves of shops all year round.

Fish baked in an omelette like in a kindergarten - a dish that is absolutely predictable in taste.

So many parents experience their children's dislike for vegetables, and this is often frustrating.

Adding another great soup to my kindergarten recipe box. Bean dishes are always hearty and healthy, and green peas, moreover, not only cook quickly, but also please with their beautiful green color.

After a year, the children's menu expands significantly and one of the first dishes that are introduced into the diet of babies is puree soups.

Pretty satisfying, thanks to potatoes, and fresh, thanks to cucumber, the salad will surely appeal to children.

In winter and spring, it is recommended to introduce dried fruits into the children's diet, since fresh fruits at this time of the year contain much less vitamins and nutrients.

Another salad in the piggy bank of recipes according to the kindergarten's technological maps.

From the age of about a year, fruits are introduced into the child's diet. Of course, if a child has few teeth and still cannot chew pieces, then we can only talk about fruit purees.

I would never have thought that rabbit meatballs like in kindergarten can be so tender and juicy!

Carrots stewed with rice and prunes, like in kindergarten - hearty, tasty, slightly sweet and, thanks to prunes, very fragrant dish.

Almost everyone remembers this pasta and cottage cheese casserole, it was a frequent guest on the tables in many kindergartens.

Boiled pasta baked with eggs, as in kindergarten, is suitable not only for a children's table, but can also be an interesting side dish for people on a diet (suitable for diets No. 3, No. 4c, diets No. 6, 7, 8, 10 , 11 and 15).

Soup-puree from zucchini, like in kindergarten, turns out to be very tender, calm, pleasant to the taste.

How many children love cauliflower? I don't know them :) Usually, the very smell of boiled cauliflower already drives the children out of the kitchen, but not in this case.

Fish patties with vegetables baked like in kindergarten - quite an interesting dish.

Delicious and fragrant garnish with a golden crust is potatoes baked in sour cream, like in a kindergarten.

Now even small children know that it is healthy to eat vegetables, but few people realize that the color of these vegetables is also of great importance.

Delicious, hearty and healthy chopped chicken fillet with scrambled eggs and vegetables, cooked like in a kindergarten, the whole family will like it.

Using the most common and familiar products in every kitchen, let's cook krupenik like in kindergarten.

Children are often reluctant to eat in kindergarten. The food is unusual, not homemade, “strange”.

But it often happens the other way around: “I want it like in a kindergarten!”. If this is your case, then this collection of kindergarten-style recipes is perfect for you and your child.

In addition, all the recipes from this collection are prepared according to technological maps for preschool institutions and are ideal for organizing baby food.

If your "Nehochuha" eats mostly pasta and refuses to eat anything else, you will find suitable options here to diversify your child's diet.

For example, if a child eats semolina in kindergarten but refuses to eat it at home, you can find here the recipe for semolina in the form in which the child eats it in kindergarten.

The same applies to recipes for other breakfasts, as well as soups, second courses and side dishes. The taste and appearance of the dishes is the same as in kindergarten. Suitable for children from 1.5 to 7 years and their parents. After all, we often have to eat up for our "Nehochuhs", don't we? :)

By the way, you will probably be interested in our training “ How to teach a child to eat right in two weeks? ” .

Second courses like in kindergarten

Recipes from meat, poultry, fish, offal as in kindergarten according to technological maps for preschool institutions

Fish baked in an omelette like in a kindergarten - a dish that is absolutely predictable in taste.

I would never have thought that rabbit meatballs like in kindergarten can be so tender and juicy!

Fish patties with vegetables baked like in kindergarten - quite an interesting dish.

Delicious, hearty and healthy chopped chicken fillet with scrambled eggs and vegetables, cooked like in a kindergarten, the whole family will like it.

Fish dishes must be present on the menu of both children and adults.

If you want to treat your family with Stroganoff cookies cooked in the same way as in kindergarten, then you will need to follow the technology of creating this dish, because it is prepared without frying.

Fish is introduced into the diet of children quite early. It is prepared in different ways, including in the form of cutlets.

Kindergarten meals are very often on my home menu.

Pleased the family with another dish according to kindergarten recipes - beef patties like in kindergarten.

Another recipe for kindergarten food. It's simple: a minimum of ingredients, the result pleased everyone.

Kindergarten recipes are different from our daily meals. Here you will not find any special aromas and bright tastes.

Kneli - a dish very similar in composition to meatballs - the same round shape, the same rice in the composition and just as tasty, so let's make and try!

Zrazy are not simple meatballs, these are meatballs with a surprise - another way to attract the child's attention and, I hope, the desire to try it out.

Another variant of a meat dish that diversifies the menu of your little child.

For some reason, it always seemed to me that it took me half a day to make dumplings.

Pirozhki is a food that both adults and children love. But today's version is for the little ones.

Shanezhka with potatoes is a variant of savory pastry that takes a tasty and worthy place in the kindergarten week menu.

Today we will have a gastronomic journey on a kindergarten scale.

Pancakes from the liver - one of the options for the "right" dinner for preschoolers.

Your preschooler loves potatoes and doesn't refuse meat?! So, this kindergarten recipe will definitely please him.

The game is a game, but lunch is on schedule. Today, the "Menu of the Week" will teach you how to cook hedgehogs with stewed cabbage.

Sauteed Liver - Juicy and airy, similar to a whipped soufflé recipe. And despite the specific smell of offal, it occupies a leading position in the kindergarten menu.

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