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IN THE GARDEN
Jalepeno & Carrot Pickle
It is best to have firm & shiny peppers for this recipe.
10 jalapeno peppers
2 large carrots
7oz of water
4oz of white distilled vinegar
1oz of red balsamic vinegar
1/4 tsp of olive oil
1 Tbl of salt
2 Tbl of sugar
1/2 tsp of dried oregano
2 dried bay leaves
1 garlic clove, crushed
1. Bring a small pan of water to a boil
2. Scrub carrots and wash peppers. Slice peppers to 1/4" thick slices, then add to pan and boil for 3 minutes (caution: inhaling the steam will make you cough)
3. Slice carrots and onion to 1/4" slices, add to peppers and boil for further 5 minutes.
4. Mix together water, vinegars and spices.
5. Quickly drain the cooked veggies (they should still be a bit crisp) and place in a 1 1/2 pint sterilized jar. Pour over the water/vinegar/spice mixture and seal firmly.
6. Cool and refrigerate for at least 24 hours before eating.
3/4 C. cornmeal
3/4 C. flour
1/2 C. mesquite meal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C. buttermilk or yogurt
3 T. maple syrup or honey
3 T. oil
1. Combine dry ingredients in medium-sized bowl.
2. Combine the wet ingredients and stir into the dry ingredients just until combined.
3. Spread into greased 8x8" pan.
4. Bake 20-25 minutes at 350 degrees F.
Optional- mix in with dry ingredients: 1 C. fresh or frozen corn, 3/4 C. grated jack cheese, 3 T. minced onion, 1 T. chipotle flakes.
Tia's Chili Cheezy Potatoes
3 yellow chilies
3 jalapeno chilies
2 medium tomatoes
1 garlic clove
salt to taste
1. Boil the first 3 ingredients.
2. Covered in water for about 6 minutes then add to the blender, removing about half of the water. Add garlic and salt to taste and blend until desired chunkiness is acheived.
3. Peel potatoes and cut lengthwise, then cut into half moons.
4. Fry in oil for only about 5-7 minutes, do not brown them.
5. Add the salsa and allow to cook until potatoes are done.
6. About 3 minutes before they are done, add the Mexican blend of shredded cheese to your liking. Start with 1/2 to 3/4 cup.
Submitted by: Amalia Fernandey, Palm Desert City, CA
Fresh Cabbage & Tomato Salad
1 head small cabbage, sliced thinly
2 medium tomatoes, cut in cubes
1 C radishes, sliced
1/4 tsp salt
2 tsp olive oil
2 Tbsp rice vinegar (or lemon juice)
1/2 tsp black pepper
1/2 tsp red pepper
2 Tbsp fresh cilantro, chopped
1. In large bowl, mix together cabbage, tomatoes, and radishes.
2. In another bowl, mix together the rest of the ingredients and pour over vegetables.
Yield: 8 servings
Recipe provided by: Blue Cross Blue Shield of Arizona newsletter
Grilled Focaccia with Tomato and Mozzarella Salad
Focaccia is almost the same thing as pizza, but it's usually baked with just a sprinkle of herbs and served as a bread. It's fun to grill the rounds of dough, which gives them tasty brown grill marks. You can cut the salad-topped focaccia into wedges and serve it as an appetizer, or place them on a plate and serve one focaccia per person as a main course.
Tomato and Mozzarella Salad:
1 tablespoon red wine vinegar
1 garlic clove, crushed through a press
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 pound plum tomatoes, cut into 1/4-inch dice
4 ounces mozzarella, cut into 1/4-inch dice
1/3 cup pitted and chopped brine-cured black olives
2 tablespoons chopped fresh basil
2 pounds frozen pizza or bread dough, thawed
2 tablespoons olive oil
1. To make the salad, whisk together the vinegar, garlic, salt, and pepper in a medium bowl. Whisk in the oil. Add the tomatoes, mozzarella, olives, and basil and mix. Cover and let stand at room temperature until ready to serve, up to 2 hours. Do not refrigerate.
2. To make the focaccia, build a charcoal fire in an outdoor grill and let burn down until medium-hot. You should be able to hold your hand just above grate level for 3 seconds. In a gas grill, preheat on High, then reduce the heat to Medium.
3. Cut the dough into four pieces, form into balls, and cover loosely with plastic wrap. On a lightly floured work surface, keeping the remaining balls covered, roll out one piece of dough into an 8-inch round. (If the dough is stubborn, pick up the round and pull and stretch it into shape.) Place on a lightly oiled piece of wax paper, brush the top with oil, and cover loosely with plastic wrap. Repeat with the other balls of dough.
4. Lightly oil the cooking grate. Flip the dough rounds onto the grill, discarding the wax paper. Cover and grill until the undersides are golden brown, about 3 minutes. Brush with oil, flip, and continue grilling until the other sides are browned and the dough is cooked through, 3 to 4 minutes more.
5. To serve, cut the focaccias into quarters and place on a serving platter. Top each wedge with a large spoonful of salad. Serve immediately.
Recipe provided by: GardenGuides.com
Mesquite Brownies (or cookies!)
1C Mesquite flour
1 1/2C Whole wheat flour
2tsp Baking powder
1C Brown sugar
1 Stick butter (non salted)
1/2C - 1C Chocolate chips
Note: depending on the type of mesquite flour you use, you may have to add water. I have noticed that the NSS flour requires almost 1/4 of a cup; some of the finer mesquite flours require less, so you will have to experiment.
Preheat oven to 375F
Blend butter and sugar well, then the vanilla and finally the eggs.
Stir all the dry ingredients together - then add slowly to the wet mixture.
Add chocolate chips and nuts.
Put in a lightly oiled glass pan and bake about 25 minutes until done, or until lightly brown on top.
Recipe from Slow Food Phoenix compliments of Linda McKittrick
Fresh Pumpkin Soup
8 cups chopped fresh pumpkin (about 3 pounds)
4 cups chicken broth
3 small tart apples, peeled and chopped
1 medium onion, chopped
2 tablespoons lemon juice
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
Toasted Pumpkin Seeds:
1/2 cup fresh pumpkin seeds
1 teaspoon canola oil
1/8 teaspoon salt
In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender. Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside. Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.
Yield: 9 servings (about 2 quarts).
Recipe from: TasteOfHome.com
4 large California artichokes
2 cups focaccia or herbed bread crumbs
½ cup grated Parmesan cheese
¼ cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh oregano
Salt and pepper
Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.
Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature. Makes 4 servings.
Courtesy California Artichoke Advisory Board
Summer Fruit Punch
2 cups diced stone fruit, (apricots, plums, peaches, nectarines)
2 cups apricot juice
2 cups sparkling wine
1 cup seltzer
Combine diced fruit, apricot juice, sparkling wine and seltzer. Divide among 4 ice-filled glasses. Non-alcoholic version: Substitute sparkling cider for the wine.
Recipe from www.eatingwell.com
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