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. Sugi Garden 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.
Sliced Meatloaf

Tomato Pesto Meatloaf

1# ground beef

1# ground lamb

3 hard-boiled eggs

2 eggs

2 c. panko crumbs

¼ c. grated asiago or parmesan cheese

¼ c. Sugi Garden Sun-dried Tomato Basil Pesto

2 Tbsp. chopped garlic

2 Tbsp. olive oil

  1. Preheat oven to 350ᵒ.
  2. Hard boil the eggs and set aside after cooled and peeled.
  3. Brown the garlic in olive oil.
  4. Mix bread crumbs, 2 eggs, browned garlic, lamb and beef in a bowl until fully incorporated.
  5. Place half of mix in a loaf pan.
  6. Layer the hard boiled eggs on the meat, end to end.
  7. Cover the eggs with the remaining meat mix.
  8. Spread the Sun-dried tomato basil pesto on top of the loaf. Spread to cover with spatula.
  9. Bake covered for 45 minutes. Uncover and sprinkle grated asiago on top of loaf.
  10. Leave open and bake for 15 minutes.
Ready to Bake









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


Salmon Chirashi

¾# salmon

2 Tbsp. lime juice

2” piece of carrot, shredded

2” piece of cucumber, thinly sliced

3 strips of greens from scallions


2 Tbsp. Jalapeño Garlic Lime vinegar

1 tsp. sugar

Seasalt to taste

Sliced avocado

Nori cut in small pieces


Sushi rice (about 2 cups cooked)

  1. Prepare the sushi rice.
  2. Slice the salmon into strips and marinate in lime juice for 20 minutes.
  3. Prepare Cucumber salad by whisking the salt and sugar in a small bowl with the vinegar.
  4. Mix in the vegetables to cover thoroughly with dressing. Set aside to marinate for 20 minutes.
  5. To serve, spoon out the rice into four serving bowls.
  6. Lay salmon strips on one side, avocado on another edge, cucumber salad on a third area. Sprinkle with cut nori and furikake to taste. 

    Sushi Rice

    Scant 1¼ cups sushi rice

    Scant 1½ cups water

    Seasoning (2 tbsp rice vinegar, 1 tbsp sugar, and ¼ tsp salt combined)

    1. Place rice in shallow bowl and fill with water until rice is covered. Rake with fingers until water is clouded. Pour rice into strainer. Dump back into bowl, and repeat until water stays relatively clear.
    2. Dump rice into rice cooker, add water. Turn on rice cooker.
    3. After rice cooker indicates it is finished cooking, wait a couple minutes – this allows any extra water to evaporate.
    4. Check rice. If there is a water puddle, close rice cooker and wait several more minutes for water to evaporate.
    5. Remove rice from cooker, and into a large bowl.
    6. Pour seasoning over rice, and then fan the rice while slicing it with a wooden spoon or spatula, rotating the bowl, until it is cooled somewhat and is shiny and sticky.

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



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.


Spring Greens Chips

30 leaves of mustard greens and mallow leaves

2 Tbsp. olive oil

2 Tbsp. Basil vinegar

2 Tbsp. nutritional yeast

1 Tbsp. oregano

1 tsp. marjoram

½ tsp. cayenne

1 tsp. seasalt or to taste

Bowl of Coated Greens
  1. Preheat the oven to 300ᵒ.
  2. If necessary, gently rinse the leaves and spin dry. You can use other greens for this recipe (kale, chard, broccoli). If the center ribs are thick, be sure to remove them first.
  3. Pour oil and vinegar in a large bowl. Whisk thoroughly to mix.
  4. Add the leaves and mix gently with your hands or a spatula until leaves are coated.
  5. Add the spices and repeat mixing.
  6. On a large baking sheet, lay a layer of parchment paper.
  7. Lay leaves individually onto the paper as flat as possible. A little overlap is okay, but keep it to a minimum.
  8. Bake for 15 minutes. Remove from oven.
  9. When cool enough to touch, store chips in a paper towel lined large plastic container so they can lay flat.
  10. Repeat steps 7, 8 and 9 until leaves are finished baking.


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



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







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)


Mulberry Steak Salad

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 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.


Brussels, Fennel and Parsnip Gratin


1# brussels sprouts, sliced

1 medium fennel bulb, sliced

1 medium parsnip, peeled and cubed

1 medium onion, sliced

4 sun-dried tomato chicken sausages, sliced

1 Tbsp. minced fresh herbs – marjoram, oregano or winter savory

Olive oil

1 ½ c. parmesan cheese, grated

⅔ c. milk (goat, soy, almond or cow)

  1. Preheat oven to 350ᵒ.
  2. Prepare vegetables and steam for 12 – 15 minutes until soft.
  3. Meanwhile, sauté the onion, sausage and herbs in a little olive oil until lightly browned.
  4. Lightly oil the casserole dish.
  5. Layer the steamed vegetables on the bottom of the oiled casserole. Sprinkle half a cup of cheese over the vegetables.
  6. Spread the onion-sausage combo over the cheese. Sprinkle with the remaining cheese.
  7. Pour the milk over the top, spreading evenly.
  8. Cover and bake for 20 minutes.
  9. Remove the cover and bake for 10 minutes.
  10. Serve with garlic bread and a green salad.

Broccoli-Cauliflower Cheese Soup

6 c. chopped broccoli

6 c. chopped cauliflower

4 yellow potatoes, chopped (about 2 ½ c.)

1 yellow onion, chopped

1 ½ c. sharp cheddar cheese, grated

1 c. Monterey jack cheese, grated

4 c. chicken broth

2 c. water

2 Tbsp. olive oil

½ tsp. salt

½ tsp. white pepper

  1. Sauté onion and potatoes in oil for 2 -3 minutes.
  2. Add the broccoli and cauliflower and mix well for another 2 – 3 minutes.
  3. Add the liquids, cover, bring to a boil and then reduce heat to simmer for 30 minutes or until the vegetables are soft.
  4. Remove from heat, blend with a hand wand to desired consistency.
  5. Add grated cheeses, salt and pepper and stir until cheese melts and is thoroughly incorporated.

Gluten Free Pizza

2/3 c. brown rice flour

1/3 c. white rice flour

1/3 c. teff flour

2/3 c. sorghum flour



  1 c. arrowroot powder

1 c. potato starch

1 Tbsp. xanthan gum

1 Tbsp. sugar

1 ½ tsp. salt

2 ½ Tbsp. active dry yeast

  1 c. buttermilk

3 Tbsp. + olive oil

2 ½ tsp. apple cider vinegar

2 large eggs

1 egg white

¼ c. warm water



  1. Preheat oven to 400ᵒ.
  2. Use extra olive oil on non-stick, round pizza pan and sprinkle with cornmeal. Set aside.
  3. Put all dry ingredients listed above in a large bowl and mix thoroughly with a wooden spoon.
  4. Make a well in the dry ingredients and add the wet ingredients.
  5. Mix until fully incorporated. If the dough is too wet, add a little more rice flour. Or add more warm water if it is too dry.
  6. Pour a little bit of olive oil on your hands to complete mixing the dough by hand. Break it into pieces and pat evenly onto oiled pizza pans.
  7. Place in a warm location to rise, covered with a dry towel, for 20- 30 minutes. On cold days, I put it on the stove next to the back of the stovetop where it is warm from the oven preheating. Or a warm , sunny car is good, too.
  8. Prick the dough with a fork and bake for 15 minutes.
  9. Remove from oven to add sauce and toppings. (If you are going to freeze the pizza, let the crust cool completely before adding toppings, including cheese. Wrap well with clear wrap, and put inside a plastic bag to seal for freezing.
  10. Bake pizza without cheese for 10 minutes. Add cheese and bake for 5 minutes. 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


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.


Gluten Free Brownies with Silky Chocolate Pudding Top

½ c. butter, melted

¾ c. cocoa powder

3 eggs

¼ c. water

½ c. maple syrup

½ tsp. sea salt

½ tsp. baking powder

½ tsp. Madagascar vanilla

½ c. mochiko (sweet rice flour)


Silky Chocolate Pudding (To serve as a pudding, simply pour into individual serving bowls and refrigerate before eating):

9 oz. silken tofu, firm

1 Tbsp. vanilla almond milk

½ tsp. Madagascar vanilla

1 Tbsp. honey

⅓ c. chocolate chips

  1. Preheat oven to 350ᵒ.
  2. Melt butter and stir in cocoa powder. Set aside.
  3. Beat eggs, maple syrup, salt, baking powder, water and vanilla.
  4. Add melted butter/ cocoa mix.
  5. Add flour and whisk until smooth.
  6. Spread evenly into an oiled 8×8” pan.
  7. Bake for 20 – 30 minutes. Cool.
  8. Prepare pudding by putting all ingredients, except chocolate in a mixing bowl. Blend thoroughly with a hand blender until silky smooth.
  9. Meanwhile, melt chocolate in a double boiler. Stir melted chocolate into tofu blend and mix thoroughly.
  10. Spread evenly onto cooled brownies.


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