Ree Drummond is back in the kitchen, and this time, her ingredients are as fresh as they come. In this week’s episode of The Pioneer Woman, Ree harvests the bounty of her new kitchen garden, turning homegrown produce into a delicious array of dishes.
That prize-winning zucchini? It’s the star ingredient in Ree’s Chocolate Zucchini Muffins, proving that vegetables can be both healthy and decadent. Fresh basil from the garden elevates a simple Tomato Sandwich to gourmet status with Ree’s Best Ever Pesto.
And for a lighter fare, Ree whips up a Green Goddess Chopped Salad, bursting with the flavors of jalapeno and cherry tomatoes, straight from the vine. But the real star of the show might just be Ree’s Spicy Herb Garden Butter, a flavorful concoction featuring a medley of herbs and peppers, perfect for spreading on everything from crusty bread to grilled corn on the cob.
Tune in to the Food Network at 10:00 AM on Saturday, March 1st to see Ree transform her garden-fresh ingredients into culinary magic.
