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August Gardening Tips

If you have any houseplants sitting directly in the window, make sure the light is filtered or the plant is moved to a site out of direct sunlight. The windowpane intensifies the heat, and you don’t want to scorch your plants.

Fertilize your houseplants frequently to ensure vigorous growth.

Snip off the old flower clusters from rambler roses to encourage them to bloom all summer.

Continue reading August Gardening Tips


1 cup heirloom tomatoes, chopped
½ cup fresh basil, chopped
2 tbsp olive oil
1-2 cloves garlic, crushed
Whole grain Italian bread
Salt & pepper to taste




Toss tomatoes, basil, olive oil, and garlic together in a bowl. Allow to set 1-2 hours for flavors to come together. Slice bread into thick 1” pieces and toast. Top toast with bruschetta mixture and season with salt and pepper. Garnish with more fresh basil.


mediterranean quinoa saladIngredients:

1 cup red quinoa (dry measure)
1 cup curly parsley, roughly chopped
4 tbsp fresh mint leaves, finely chopped
1 large shallot, diced
1/4 cup raw slivered almonds
2 ounces goat cheese, crumbled (optional)
2 tbsp lemon juice
salt & pepper to taste


Cook quinoa according to package instructions and allow to cool. Once cooled combine quinoa with parsley, mint, shallot, almonds, and goat cheese. Use a fork to mix well. Squeeze lemon juice over the top and season with salt & pepper


davincis flatbreadIngredients:
1 piece of Lavosh flatbread
¼ cup Edible Garden Basic Pesto
¼ cup red bell pepper, finely diced
½ cup parmigiano reggiano cheese
Place a pizza stone into cold oven and preheat 350 degrees. Place lavosh flatbread on the pizza stone and bake 3-6 minutes (until it starts to get crispy). Remove lavosh from oven and using a silicon pastry brush spread Edible Garden Basic Pesto into an even layer over the top. Sprinkle evenly with bell pepper and cheese. Put lavosh back into the oven on the pizza stone and bake approximately 5 minutes or until the cheese is melted.

NOTE: If you cannot find Lavosh bread use wheat tortillas as a substitute.

UOVI DI ROCCO (quantities are per serving)

1 slice whole grain bread, toasted
2 eggs, poached or over easy
1 tsp Edible Garden Basic Pesto
3 slices fresh tomato
1/4 grilled sweet corn
sea salt to taste
Top toast with eggs and tomato, drizzle with Edible Garden Basic Pesto.  Dash with a bit of grilled sweet corn and sprinkle with sea salt.



2-4 fresh tomatoes, sliced
1-2 large pieces buffalo mozzarella, sliced
1 small ripe avocado, sliced
2-4 tablespoons Edible Garden Basic Pesto
salt and pepper to taste

Layer sliced tomatoes, buffalo mozzarella, and avocado.  Drizzle with Edible Garden Basic Pesto.  Sprinkle with sea salt and fresh ground pepper.