Farmtastic Recipes

Farmtastic Recipe – Veggie Pizza

With fresh veggies coming into season, we like to find yummy ways to use them up, whether they come from our garden, a farmer’s market, or our local grocer.  I originally got this fun recipe from my sweet mother-in-law, and the truth is you can really use any veggies that you love to munch on.  Make it up as an appetizer for summer get-togethers, as a snack to share, or for a quick lunch time bite.  Best of all it keeps for a couple of days.  My favorite part – the crunch of the veggies combined with the tart creamy sauce.

Give it a whirl and let us know what you like on your pizza.

The Recipe: Veggie Pizza

The Source: Cowboy’s Mama 


  • 2 tubes of original Pillsbury Crescent Rolls, 8 count each

    Farmtastic Recipe - Veggie Pizza
    Gathering veggies and accoutrement to put together a scrumptious snack.
  • 8 ounces of cream cheese, softened
  • 8 ounces of sour cream
  • 1 packet of ranch dressing mix
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 1/2 cups carrots, chopped
  • 1 medium head of broccoli florets, chopped
  • 1 cup shredded cheddar or Mexican cheese




  1. Preheat your oven per direction on the crescent rolls.  Take your favorite cookie sheet, grease lightly.  My favorite way is to put a dab of olive oil on a clean paper towel and wipe down my cookie sheet.
  2. Roll out the crescent roll dough in a flat layer.  Pinching together the seams. Bake according to directions.  I generally go with the least amount of time on the range provided.  Crust will turn golden brown and puff up slightly. Remove from oven and cool completely.

    Farmtastic Recipe - Veggie Pizza
    If only making dough from scratch was this easy. Simply roll out your crescent rolls and go.
  3. Combine all of your chopped veggies in a large bowl and toss until they are completely mixed.

    Farmtastic Recipe - Veggie Pizza
    Delicious bowl of fresh veggies all chopped up. If you have one, visit your local farmer’s market and pick out your faves.
  4. In a medium bowl, use hand mixer to blend cream cheese and ranch dressing mix.  Blend in sour cream until mixture is smooth.
  5. Once crust has cooled, spread your cream cheese mixture onto the crust.  This is your pizza sauce.

    Farmtastic Recipe - Adding the sauce for veggie pizza.
    Spread your sauce on your pizza. I use an icing spreader.
  6. Sprinkle on the cheese, top with the veggies.
  7. Slice and enjoy immediately.  Keep leftovers refrigerated.

    Farmtastic Recipe - Veggie Pizza
    Time to take this perfect snack to the porch. Let us know what you like on your veggie pizza.

Farmtastic Notes:

  • If you want to make this ahead for a party, prepare crust, sauce, and veggies separately.  Store all ingredients in fridge separately.  Assemble right before party.
  • Will keep in the fridge for two to three days.  I usually leave it on the cookie sheet and just cover with tin foil.
  • Sometimes I use Neufchatel cheese instead of cream cheese.  I think the taste is the same, it is just a lower fat option.

I’d love to hear what you think of this recipe, so give it a try and share your thoughts.

Farmtastic Recipes

Farmtastic Recipe – Roasted Vegetables and Wild Rice

I’m always in search of great side dishes, something to shake Cowboy and I out of our potato-and-grean-bean rut.  This recipe has some of my favorite veggies, which when combined with wild rice make the perfect mate to grilled chicken, pork, or steak. This is a one-and-done side dish, meaning simply add your protein and you are good to go.  While it takes 40 minutes to cook, that gives you plenty of time for the rest of dinner prep and clean up.

Here are my notes on this all-in-one side dish.

The Recipe: Roasted Vegetables and Wild Rice

The Source: Southern Living and My Recipes (click here for the official recipe)

Farmtastic Notes:

  • I altered this recipe in order to make just enough for four people as a side dish.
  • For the rice, I used Uncle Ben’s Wild Rice Original Recipe, one 6 ounce box.
  • For the veggies, I used 1 red bell pepper, 1 zucchini, 1 yellow squash, and 1/2 medium white onion.  All chopped into bite-size chunks.
  • For the nuts, I used a heaping 1/4 cup of raw slivered almonds.  I’ve used up to 1/3 of a cut, depending on what you like. I did not roast them or add more salt to them.
  • For the olive oil, I used extra virgin.  I mean, really, is there any other kind?
  • For the seasoning salt, the rice comes with it’s own spice mix, so you might want to reduce the seasoning salt to 1 1/2  to 2 tsps., depending on your preference.  This will keep it from being too salty when you add the veggies to the rice.
  • For the pepper, I never measure. I just get my grinder out and eyeball it.
  • When roasting the veggies, heap them onto the cookie sheet.  If they are in too thin of a layer, they will burn.  I like to mound them (see photo).  Also, on their second set of 20 minutes in the oven, keep an eye on them.  They can start to char, and sometimes 15 minutes will do you.
  • You’ll want to start cooking your rice after the veggies go in the oven.  It takes about 25 to 30 minutes to cook down.
  • Finally, this dish is not only delish, but it’s super colorful, so it’s great for company when you want to dress things up and have your guests say, “Yummy!”

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I’d love to hear what you think of this recipe, so give it a try and share your thoughts.