Recipes

You may be wondering what to do with some of our unique products. So, here are a few sample recipes to get your inspiration flowing. Be creative! Let us know how you have used our products to enhance your recipes!

Sun Dried Tomato Basil Pesto – Fantastic on Grilled Cheese Sandwiches, pastas, for dipping bread, spread on top of meatloaf or baked chicken.

 

Black Beauty Eggplant

Baked Pesto Eggplant

2 globe eggplants, in ¼” slices

4 oz. pesto or sun dried tomato pesto

4 oz. feta, crumbled

8 oz. mozzarella, grated

15 oz. canned tomatoes, cubed

15 oz. tomato sauce

½ tsp. each dried herbs (oregano, basil, marjoram)

Seasalt to taste

¼ c. panko bread crumbs

¼ c. grated asiago cheese

Olive oil for roasting eggplant

 

  1. Preheat oven to 375ᵒ.
  2. Slice eggplant and prepare baking tray with a light amount of olive oil. Olive oil sprays are nice for this purpose.
  3. Place the eggplant on the greased tray. Spread pesto on the eggplant (face up side only).
  4. Bake eggplant for 20 minutes on the first side and 15 minutes on the second.
  5. Meanwhile, mix the canned tomatoes and tomato sauce with the dry herbs and salt.
  6. Mix together in a small bowl the grated asiago cheese and panko. Set aside.
  7. In a 9×13” casserole (pyrex works nicely), spread ⅓ of the sauce mix on the bottom. Add a layer of roasted eggplant. Top with half of grated mozzarella and half of feta.
  8. Spread another third of sauce on top. Then, eggplant, mozzarella and feta.
  9. Finish with the last of the sauce. Spread evenly on top of the sauce, the mixture of panko and asiago.
  10. Cover with foil.
  11. Bake at 350ᵒ for 30 minutes. Remove the cover and continue for 15 minutes. Serve.
Sun dried Tomato-Basil Pesto

Tomato-Basil Pesto Pasta

1 lb. fusilli pasta

6 oz. sun-dried tomato basil pesto

¼ c. capers

½ c. kalamata olives, cut in halves

3 -4 oz. goat cheese

  1. Cook the pasta according to package instructions.
  2. Place pasta in a bowl or return to the cooking pot.
  3. Add the rest of the ingredients, leaving the goat cheese aside.
  4. Mix thoroughly and add goat cheese to the top.
  5. Serve warm.

 

Flavored Vinegars – All flavors are delicious sprinkled over roasted vegetables

Black Garlic Vinegar

Black Garlic chili, dip bread in a bowl with vinegar and olive oil,

dip for pot stickers, Homemade Vanilla Ice Cream topping

Jalapeño Garlic Lime Vinegar

Slow cooked pork, Mediterranean style cut salads,

dip for pork rinds, sprinkle on fish tacos

Basil Lime Vinegar

Summer salads with corn, beans and tomatoes, sprinkle on fish tacos,

Mediterranean style cut salads

 

Mint

Roasted Beet Salad with Mint

3 medium beets (pink, red, gold –  1 each)

½ c. feta, crumbled

2 Tbsp. chopped fresh mint

1 Tbsp. black garlic vinegar

2 Tbsp. olive oil

Seasalt to taste

 

  1. Preheat oven to 375ᵒ.
  2. Scrub beets thoroughly and cut off both ends. Wrap beets in a piece of foil and place on a baking tray.
  3. Roast in preheated oven for one hour. Set aside to cool.
  4. When cooled, remove skins from beets. Cut into half inch cubes.
  5. Place beets into a salad bowl.
  6. Crumble feta into beets.
  7. Sprinkle on chopped mint.
  8. Then add vinegar, oil and salt. Stir well and refrigerate until served.

Black Garlic Chili

cranberry speckle beans
Cranberry speckle beans

1# ground beef and/or lamb

1 ¾ c. mixed dry beans (pinto, cranberry and kidney)

3 cloves of black garlic, about ½ Tbsp. minced

2 medium cloves garlic, about ½ Tbsp. minced

1 serrano or jalapeño pepper, minced seeds removed

1 onion, chopped

 

 

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Jalapeño peppers

1 ½ c. broth from beans

14.5 oz. tomato sauce

14.5 diced tomatoes

2 Tbsp. olive oil

1 tsp. seasalt

1 tsp. cumin

2 tsp. chili powder

2 Tbsp. black garlic vinegar

Garlic cheese, grated

 

How to cook dry beans in a pressure cooker –

  1. Soak 1 ¾ c. beans overnight in a bowl with water covering the beans by at least an inch.
  2. Drain the water out of the beans.
  3. Place kombu to soak in a bowl half hour before cooking beans. When soft, chop into smaller pieces. Reserving water for cooking.
  4. Put beans in the pressure cooker with water to cover, dash of salt, kombu and the kombu soaking water. Close pressure cooker lid. Turn heat on high.
  5. When steam comes out of top. Reduce heat to low. Simmer for 15 minutes and turn off heat.
  6. Let cool for 5 – 10 minutes, release the steam. Uncover and cool open for 10 – 15 minutes.

Prepare the chili –

  1. Begin by preparing the beans.
  2. Sauté in oil the onion, pepper and garlics.
  3. Add ground meat and stir occasionally until meat is browned.
  4. Add bean broth with cooked beans, tomatoes, tomato sauce and spices. Stir well.
  5. Cook uncovered for one hour, stirring occasionally to prevent sticking and burning.
  6. Add vinegar and stir well. Serve with grated garlic cheddar cheese.

 

Cut Salad

2 English cucumbers, diced

2 tomatoes, medium sized heirloom varieties (yellow, red, purple), diced

½ medium sized kohlrabi, peeled and chopped

½ green bell pepper, chopped

¼ red bell pepper, chopped

¼ yellow, purple or orange bell pepper, chopped

1 avocado, cubed

½ c. kalamata olives, cut in half

½ c. feta, chopped

1 Tbsp. chopped basil or cilantro

¼ c. garlic or onion chives, cut in small pieces

 

Dressing:

1 ½ Tbsp. Basil Lime or Jalapeño Garlic Lime Vinegar

1 ½ Tbsp. olive oil

Salt to taste

  1. Prepare vegetables and pour into a bowl. Mix well.
  2. Add avocado, olives, feta, and herbs.
  3. Sprinkle with dressing ingredients and mix well.
  4. Refrigerate until served.

 

Miso glazed sweet potatoes
Miso glazed sweet potatoes

 

Miso Glazed Sweet Potatoes

2 medium orange fleshed sweet potatoes

Olive oil

 

 

 

Miso Sauce:

Red Miso
Red Miso

 

2 Tbsp. red or white miso

1 Tbsp. honey

1 tsp. sesame oil

1 tsp. water, more as needed

 

 

 

  1. Preheat oven to 375ᵒ.
  2. Wash potatoes and cut into half inch rounds.
  3. Spread olive oil on baking sheet.
  4. Place potatoes on sheet.
  5. Bake for 20 minutes. Turn and bake for 15 minutes.
  6. Brush miso sauce on potatoes and bake for 7 minutes. Serve.

 

Corn, Tomato and Bean Salad with Tahini Vinagrette

1 ear white corn, cut off cob

2 c. fresh green bean pieces

1 ½ c. red tomatoes, chopped

½ c. feta, crumbled

Garden Basil
Garden Basil

 

2 Tbsp. basil, chopped

1 Tbsp. mint, chopped

Seasalt

 

 

 

 

Tahini
Tahini

Tahini Vinagrette:

¼ c. tahini

Juice of half medium lemon

2 tsp. garlic powder

¼ c. olive oil

 

 

 

1 Tbsp. Fig vinegar

2 Tbsp. Basil Lime or Jalapeño Garlic Lime Vinegar

2 Tbsp. water

 

  1. Cook corn and green beans in lightly boiling water for 5 minutes.
  2. Put cut tomatoes, herbs and feta in a large bowl.
  3. Add strained corn and beans while still warm.
  4. Salt to taste.
  5. Add vinegar. Mix well and serve.

 

Fall fruit salad
Fall fruit salad

 

Fall Fruit Salad

Choose your favorite fall fruits – figs, late peaches and nectarines, grapes

Cut into cubes and mix in a bowl. Drizzle lightly with Basil Lime or Mulberry vinegar.

 

 

 

 

 

 

Mulberry Steak Salad                                                                                     Serves 6

1 lb. top sirloin steak

¾ – 1 c. Mulberry vinaigrette (recipe below)

 

2 heads Bibb lettuce

2 c. crimini mushrooms, sliced

2 oz. goat cheese, crumbled

1 c. pecan pieces

½ avocado, cut in pieces

2 Tbsp. maple syrup

10 – 15 cherry tomatoes, yellow and red

2 Tbsp. butter or 1 Tbsp. olive oil

10 kalamata olives, cut in half

 

Mulberry Steak Salad
Mulberry Steak Salad

Mulberry vinaigrette (double recipe for 6):

⅓ c. olive oil

¼ c. mulberry vinegar

1 tsp. lemon juice

1 clove garlic, minced

1 Tbsp. fresh chopped basil

1/8 tsp. salt

Mix thoroughly. Refrigerate.

  1. Marinate steak in ¼ c. Mulberry vinaigrette overnight. In the morning, turn steak over and marinate until cooking.
  2. Sauté mushrooms in butter or olive oil. Set aside.
  3. Candy pecans by warming them in a sauté pan with maple syrup until thoroughly coated. Spread onto plate and set aside to cool.
  4. Wash lettuce in bite-sized pieces and place in large salad bowl.
  5. Broil steak for 6 minutes on one side, 5 minutes on the other for medium-rare. Slice thinly into 18 pieces.
  6. Spread cherry tomatoes (cut large one in half), candied pecans, kalamatas and goat cheese over lettuce.
  7. Put a serving of salad on a plate. Place 3 slices of steak, sautéed mushrooms and vinaigrette on top. Serve.

 

Ginger Peach Slow Cooked Pork

Leave out the peaches in the stew. In the sauce, leave out the honey and change the vinegar to  Jalapeño Garlic Lime vinegar for a more savory dish.

 

3# pork loin roast

Sauce:

2 Tbsp. grated ginger

1 Tbsp. honey

¼ c. peach vinegar

1 tsp. soy sauce

1 c. vegetarian chicken broth

1 ½ Tbsp. cornstarch

 

3 peaches, peeled and quartered

1 small sweet potato

1 medium parsnip

3 Tbsp. Olive oil

  1. Preheat the oven to 375ᵒ.
  2. Put pork loin in slow cooker.
  3. Prepare sauce and pour over the pork.
  4. Lay peach wedges on top of pork.
  5. Set to slow cook on high. Cook for 3 hours. Check periodically to be sure it isn’t getting dry. Add more broth if necessary.
  6. Meanwhile, cut sweet potato and parsnip into 1” pieces.
  7. Put cut vegetables on a baking tray and drizzle with olive oil.
  8. Roast in heated oven for 20 minutes. Stir vegetables and return for another 20 minutes or until well roasted. Set aside for later.
  9. After 3 hours of cooking the pork, add the roasted vegetables. Cook for another 30 minutes and serve.

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