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      Tuscan Bruschetta

      September 29, 2020

      Tuscan Fettunta 4 large slices country bread, toasted 2 cloves garlic, peeled and halved 1/4 cup/50 ml extra-virgin olive oil, for drizzling Salt 2 T chopped mixture of fresh herbs: rosemary, golden thyme, tri colored sage, basil & Italian parsley Cannellini Bruschetta 4 large slices country bread, toasted 2 cloves garlic, peeled and halved 2...

      Meet the Urban Apple

      September 25, 2020

      The History of the Urban Apple Neolithic Period (9000 B.C.) Malus sieversii, the primary forest tree of what is today, Western China. Widespread in the Tien Shan mountain range. Bronze Age (2500 B.C.) The dispersal begins along the Old Silk Road and cultivation of apple trees in near East (Turkey, Syria, & Iraq). Persian Empire (500 B.C.)...

      The Real Mojito

      September 16, 2020

      A refreshing drink to have on a hot summer evening, the mint in this mojito will help to cool things way down. Ingredients: 10 fresh Mojito mint leaves (or peppermint or spearmint) ½ lime, cut into 4 wedges 2 tablespoons white sugar, or to taste 1 cup ice cubes 1-1/2 fluid ounces white rum ½ cup club soda Directions: Place mint leaves and 1 lime...

      Eating in Season

      September 11, 2020

      Eating in season is not something most Americans practice, but why? There are many positive impacts of doing so. Here at Colonial Gardens, we strive to provide the Blue Springs and surrounding communities with the resources to eat with the seasons. What does that look like? Colonial Gardens grows or partners with local farms to provide fresh...

      Roasted Beet and Citrus Kale Salad

      September 2, 2020

      Ingredients: 2-3 medium size beets1 large Naval orange, sectionedOrange zest & juice5-6 stalks of mixed kale, de-ribbed and chopped1-2 Tbsp honey2-3 Tbsp Balsamic Vinegar1 tsp fresh, chopped rosemary1 tsp Kosher salt3 Tbsp olive or walnut oilFresh ground pepper, toasted nuts, or goat cheese for extra toppings Directions: Peel and wedge beets....

      Herb-Marinated Grilled Bison Steak

      August 29, 2020

      Ingredients: 1 pound Bison Sirloin Steak 2 pieces, or other lean cut For the Marinade: 2 Tbsp Dijon mustard Juice of half lemon 2 Tbsp Extra Virgin Olive Oil 1/2 tsp fresh cracked black pepper 6 Branches fresh thyme whole 1 tsp rosemary 2 cloves garlic peeled and cracked Directions: Whisk together all marinade ingredients except the thyme...

      Colonial Kombucha Cooler

      August 11, 2020

      Ingredients: 1.5 oz. Ketal One Botanical Cucumber and Mint 1 tablespoon of fresh chopped mint 1 lemon wedge, squeezed and juiced 3 ounce Health-Ade Pink Lady Apple Kombucha Directions: Mash the fresh mint into the lemon juice in a glass with the spoon. Strain and add the vodka and lemon/mint juice to a chilled glass with ice. Top with the...

      Health With Houseplants

      August 3, 2020

      Nowadays, most people have houseplants, because of course, the aesthetic of plants aids in your interior design! But plants are not only just visually appealing, they also provide several physical and mental health benefits. A study out of Japan by Dr. Qing Li found that Forest Bathing, or simply just spending time in nature, may reduce stress,...

      Herb and Lemon Salad

      August 2, 2020

      Ingredients: 2 medium carrots, peeled, very thinly sliced into rounds ½ small red onion, very thinly sliced, rinsed, patted dry 4 radishes, thinly sliced into rounds 2 cups torn mixed tender herbs (such as mint, parsley, and/or dill) 3 cups torn lettuce and chopped kale mixed ½ large cucumber sliced into rounds Salad dressing 1 T white wine...

      Tuscany chicken with artichokes, sun-dried tomatoes, and olives

      July 29, 2020

      Ingredients: 1/4 cup all-purpose flour 1/2 teaspoon garlic salt 1/4 teaspoon pepper 8 bone-in chicken thighs (3 pounds), skin removed if desired 1 tablespoon olive oil 4 garlic cloves, thinly sliced 1 tablespoon grated lemon zest 1 teaspoon fresh thyme 1/2 teaspoon fresh rosemary, crushed ½ teaspoon fresh tri colored sage 1 can (14 ounces)...

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