Canned and frozen vegetables combine for good flavors

We harvested our first rhubarb this weekend. I made pie, which was delicious, but I plan to experiment with some savory rhubarb dishes as well. In the meantime, here's what else we've been eating . . .

I still have a few vegetables in the freezer and more on the shelves, so I’ve been trying to use more of them recently to accompany our meals. It’s fun to create new combinations of flavors and see which we like the best. Here are two that worked well for us.

Brown Garden Gumbo
1 quart jar canned green beans
1 quart jar canned tomatoes
½ bag frozen okra
Salt, pepper and red pepper

Cook together until the okra is cooked. Season to your taste.

Brown Garden Peas and Carrots
1 onion
1 pint jar carrots
1 bag frozen snow peas
Salt, pepper, garlic powder

Slice onion thinly. Carmelize by cooking slowing with a little salt in olive oil for 20 minutes or so. Add carrots and peas. Season with salt, pepper and garlic or garlic powder to taste.