Hardcore garden-to-table 100% garden-grown, no extras from the store.

“I planted time in the morning light, fed by wind and
moon’s delight. Now sapote dreams and ʻulu rise,
beneath these Maui Sunday skies.”

Garden-Only Recipes Using Breadfruit, Fruits, and Veg
Skip the pantry with these Hardcore garden-to-table! Let’s talk recipes that are 100% garden-grown, no extras from the store.

Next-level garden-only feasting, especially with lush, tropical fruits like ʻulu (breadfruit), sapote, persimmon, avocado — plus curry, island-style! Here's a revamped and vibrant list of recipes made entirely from the garden — no pantry, no imports. Just what you grow, harvest, and maybe roast over a fire.

Herb & Leaf Wraps

Ingredients:

• Large leaves (kale, collards, lettuce, chard)

• Chopped herbs (basil, mint, parsley, dill, cilantro)

• Shredded carrot or beet

• Slices of cucumber or tomato

Instructions:
Lay the big leaf flat, pile in a handful of chopped garden goodies, roll it up like a taco. Eat raw and fresh.

Raw Tomato Gazpacho

Ingredients:

• Juicy tomatoes

• Cucumber

• Sweet pepper

• Onion or garlic

• Herbs (basil, parsley)

Instructions:
Roughly chop everything and mash it with your hands or a rock (or blend if you’ve got the tools). Chill if you can. It becomes a naturally seasoned soup.

Garden Slaw

Ingredients:

• Shredded carrots, radishes, beets, or kohlrabi

• Chopped herbs (dill, cilantro, fennel fronds)

• Squeeze of tomato or berry juice for acidity

Instructions:
Toss together and let it sit a few minutes to soften. Serve in cabbage cups or large squash leaves.

Stuffed Tomatoes or Peppers

Ingredients:

• Large tomatoes or sweet peppers

• Chopped zucchini, corn kernels, and herbs

Instructions:
Hollow out the tomato or pepper, stuff it with chopped raw veggies and herbs. Serve as-is or roast over a fire wrapped in leaves.

Fire-Roasted Corn & Veggie Medley

Ingredients:

• Corn on the cob

• Zucchini, eggplant, or squash slices

• Onion or garlic stems

• Fresh herbs

Instructions:
Grill everything over a flame or hot coals (or just sun-dry on hot rocks), then mix it all together like a warm salad.

Crushed Berry & Herb Dessert

Ingredients:

• Ripe berries (strawberries, raspberries, blackberries)

• Edible flowers (nasturtium, violets)

• Mint or lemon balm

Instructions:
Mash berries with herbs and sprinkle with petals. Chill on a big leaf or serve fresh — pure garden candy.

Cucumber Noodles with Tomato Drizzle

Ingredients:

• Long cucumbers, spiralized or sliced thin

• Cherry tomatoes

• Basil, mint, or fennel greens

Instructions:
Mash cherry tomatoes into a juicy sauce and pour over cucumber noodles. Garnish with herbs.

Onion Flower & Herb Garnish Salad

Ingredients:

• Onion or chive blossoms

• Baby greens (arugula, mustard, lettuce)

• Herbs

Instructions:
Pick the petals off the flowers and toss into a bed of greens and herbs. Lightly press with your hands to soften.

Wilted Greens in Tomato Broth

Ingredients:

• Spinach, kale, chard

• Tomato juice (mashed or fire-roasted)

• Garlic, onion, or herbs

Instructions:
Wilt the greens in hot tomato juice (heated over a fire or solar cooker), add chopped garlic or herbs.

Roasted Root Veggie Stack

Ingredients:

• Slices of beet, carrot, sweet potato (if you grow ‘em)

• Onion rings

• Herbs or leaves

Instructions:
Layer in a stack, wrap in large leaves, and roast in coals until soft and smoky.

Smoky Fire-Roasted Potatoes with Seaweed Dust

Ingredients:

• Small garden potatoes (or sweet potatoes)

• Foraged seaweed (like limu, nori, dulse)

• Herbs (thyme, rosemary, garlic leaves if you grow them)

Instructions:
Wrap whole potatoes in squash or banana leaves and roast in coals or a fire pit. Dry your seaweed in the sun, crumble it, and sprinkle on top for salty, umami magic.

Squash & Avocado Salad

Ingredients:

• Cooked or raw squash

• Sliced avocado

• Garden herbs

• Seaweed garnish

Instructions:
Combine creamy and crisp textures — it’s fresh, filling, and full of flavor from just a few ingredients.

Garden Ramen (Seaweed Broth)

Ingredients:

• Seaweed

• Onion/garlic

• Squash noodles or spiralized root veg

• Fresh herbs

Instructions:
Simmer seaweed, onion, and garlic in water to make broth. Add thin veggie noodles and wilted greens. Serve hot — it’s earthy, oceanic, and comforting.

Mashed Potato Cakes (Fire Pit Style)

Ingredients:

• Garden potatoes

• Chopped herbs

• Grated squash or onion

• Optional: seaweed flakes for seasoning

Instructions:
Boil or roast potatoes, mash with herbs and shredded veg, shape into patties, and cook on hot leaves or stones until crispy on the outside.

Ice Cream Bean Pudding

Ingredients:

• Ice cream bean pods (fresh, with soft pulp)

• Ripe banana or sapote

• Sweet herbs (mint or vanilla bean if you grow them)

Instructions:

• Scoop the soft, sweet pulp from the Ice Cream Bean pod.

• Mash with banana or sapote for extra creaminess.

• Add a bit of fresh mint or vanilla for aroma and flavor.

• Chill and serve as a cool, tropical dessert.

Ice Cream Bean Sorbet

Ingredients:

• Ice cream bean pulp

• Lime or lemon juice (if you have citrus in your garden)

• Coconut water (optional for extra creaminess)

Instructions:

• Blend Ice Cream Bean pulp with lime juice and a touch of coconut water.

• Freeze in small containers, scraping every few hours to create a sorbet-like texture.
  
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