Corena’s Kitchen

Logo of Corena's Kitchen featuring a smiling elderly woman with white hair, glasses, and red earrings inside a green circle, with the text 'Corena's Kitchen' beneath.

Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

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campfire, Grilling, Main Dish, one-pan John Morgan campfire, Grilling, Main Dish, one-pan John Morgan

Grilled Sausage with Potatoes and Green Beans

Grilled sausage with tender red potatoes, onion, and green beans. This recipe is easy to cook in a foil packet on the grill. Plus, clean-up is easy.

Grilled sausage with tender red potatoes, onion, and green beans. This recipe is easy to cook in a foil packet on the grill. Plus, clean-up is easy.

Ingredients

  • ¾ pound fresh green beans, trimmed and halved

  • ½ pound red potatoes, quartered

  • 1 large onion, sliced

  • 1 pound smoked sausage, cut into 1 inch pieces

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon vegetable oil

  • 1 teaspoon butter

  • ⅓ cup water

Directions

  1. Preheat an outdoor grill for high heat.

  2. Place green beans, red potatoes, onion, and sausage on a large sheet of foil. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.

  3. Place foil packet on the preheated grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

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Grilling, Main Dish, one-pan, campfire John Morgan Grilling, Main Dish, one-pan, campfire John Morgan

Campfire Foil Packs

From roasting marshmallows to cooking hearty stews in a Dutch oven, it’s the season for campfire cooking. Try this simple recipe that can be prepared in a zipper bag ahead of time and packed in to your campsite.

From roasting marshmallows to cooking hearty stews in a Dutch oven, it’s the season for campfire cooking. Try this simple recipe that can be prepared in a zipper bag ahead of time and packed in to your campsite.

Ingredients

  • 1 pound skinless, boneless chicken breast meat - cubed

  • 2 onions, diced

  • 1 (8 ounce) package sliced fresh mushrooms

  • 1 yellow bell pepper, seeded and sliced into strips

  • 1 red bell pepper, seeded and sliced into strips

  • 4 cloves garlic, sliced

  • 4 small potatoes, cubed

  • ¼ cup olive oil

  • 1 lemon, juiced

Directions

  1. Gather all ingredients.

  2. Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.

  3. Combine chicken, onion, mushrooms, peppers, garlic, and potatoes in a large bowl or a large resealable plastic bag. Pour in olive oil and lemon juice and toss to coat.

  4. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil and roll up the edges tightly. Double wrap each packet with another sheet of foil.

  5. Cook over the preheated coals until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

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