Blog

      Herbs de Provence and Lemon Chicken

      March 16, 2020

      Ingredients: Two – 2lb whole chickens, cleaned 1 cup olive oil 1/4 cup herbs de provence 2 tsp garlic powder Zest from 2 lemon – reserve juice for vinaigrette 2 tsp salt 2 tsp freshly ground black pepper 2 large ziplock bags Directions: In a small bowl combine oil, herbs de provence, garlic powder, lemon zest, salt, and pepper. Divide between two...

      Greek Seasoned Lamb Meatballs (Gluten Free)

      March 2, 2020

      Full of fresh herbs and spices, serve this with fresh tomato and cucumber salad, perhaps some cauliflower rice and homemade tzatziki. Ingredients: 1 lb Ground lamb 1 Red onion 1 Egg 2 T Garlic Large sprig Fresh parsley 2 T Fresh mint ½ tsp Dried oregano ¼ c Olive oil Salt and pepper 1 cup Tapioca flour Coconut oil for frying Directions: adding...

      Italian Herb Pizza Crust

      February 29, 2020

      Ingredients: 1-3/4 to 2-1/4 cups all-purpose flour 1 (2-1/4 tsp.) envelope yeast 1-1/2 teaspoons sugar 3/4 teaspoon salt 3/4 teaspoon Italian herb sage, thyme, oregano 2/3 cup very warm water (120 to 130°F)* 2 teaspoons garlic minced 3 tablespoons oil 1/2 to 1 cup pizza sauce Other toppings as desired 1 to 2 cups (4 to 8 ounces) shredded...

      Houseplants for Health

      February 20, 2020

      Winter can be a difficult season on us both physically and mentally, but studies have shown that keeping plants around you is good for your health! Plants help purify indoor air by absorbing toxins and producing oxygen. This can help you feel less stress and even increase your creativity! Through transpiration, plants increase humidity levels,...

      Soup of Tuscany

      February 16, 2020

      This yummy soup utilizes many of your garden veggies and adds the delicious herbs of the Tuscan region to make a hearty supper to be topped off with crusty toasted bread. Ingredients: Red onions Celery Potatoes Beans Savoy cabbage or kale Leek Zucchini Beans Tomato sauce Thyme Tri-color sage Rosemary Parsley Directions: Soak beans overnight (any...

      Kale and Spinach Salad with Cranberries and Apples

      February 2, 2020

      This recipe combines the leafy dark greens of spinach with kale. These dark greens hold the most nutrients, like iron, magnesium, vitamin A C and K. Great salad to make as a meal itself, or as a side dish. Ingredients: 2 cups chopped kale leaves (massaged in 2 T olive oil) 2 cups spinach 2 medium ripe tomatoes ½ of a large cucumber diced in ¼”...

      Mexican Shrimp Diablo

      January 29, 2020

      This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado. Ingredients 1 tsp olive oil 1 small yellow onion, diced 2 garlic cloves, minced 1 14.5-ounce can fire roasted diced tomatoes 1/4 cup chopped cilantro, plus more for garnish 1 tbsp chopped...

      Yellow Squash Appetizers

      January 16, 2020

      Ingredients: 3 Yellow Squash 2 farm fresh eggs (beat well) 1 tsp fresh thyme chopped 1 T chopped fresh herbs: oregano, Genovese or sweet basil, mixed Arp Rosemary ½ C Parmesan Cheese Directions: Pre-Heat skillet over medium heat, add 2 T coconut oil. Trim stems from yellow squash, slice into small circles ¼ inch thick, beat eggs and add the fresh...

      Sole with Poblanos, Tomatoes, and Fresh Sage

      January 2, 2020

      Ingredients: 1 Small poblano chile 4 large ripe plum tomatoes 32 leaves fresh sage (approx ¼ c) 6 T (3/4 stick) unsalted butter, divided 4 (6 oz) fillets of sole Salt and freshly ground pepper Flour for dredging Directions: Roast the chile over a burner flame or under the broiler until it is evenly charred on all sides. Cool, then slip off the...

      Partnership with Blue Springs School District

      August 26, 2019

      Blue Springs School District and Colonial Gardens Partner to Grow Agriculture and Horticulture Programming The Blue Springs School District (BSSD) is partnering with Colonial Gardens to expand district agriculture and horticulture programming for students of all ages. The ongoing relationship impacts students from grades 4 through 11 (high school...

      Archives