Share the Goodness

Overloaded with too many garden vegetables to eat by yourself? Be creative! Share garden goodies with neighbors and friends! Here I packaged up my delicious garden salsa in vintage jars for some of my close friends. Click on the link to get the recipe for my garden salsa! 

This is a delightful gift idea, or even a "just because" gift. Your friends will love the taste of summer that comes out of these little, magical jars! Another idea is to make delicious herb & garlic vinegars! Add your favorite herbs to a cute jar or jug along with garlic and white vinegar. Let sit for a couple months and enjoy! Beautiful, decorative and delicious all in one! {Not to mention good for you too!} These little jars are sure to impress and better yet it reminds us that sharing is caring!

❤ ❤ ❤

Delicious Deconstructed Salad

The peak of summer produce is here! I am overwhelmed with delicious goodies that are popping up in my garden. Today is a hot day, perfect for a delicious salad. This salad is almost 100% garden grown. I decided to keep the salad deconstructed to it's elements so each vegetable can be seen for its entire beauty. The simplicity of the salad adds to its elegance and appeal. The best part of this salad is that you can customize it to incorporate elements from your garden. Add summer squash, fresh cucumbers, peas, beans, whatever you want! 

Ingredients:
Spinach
Beets
Small onion
Banana pepper
Mushrooms
Corn
Apple
cherry/pear tomatoes
1 tsp Garlic powder
1/2 tsp Adobo seasoning
cayenne pepper to taste
balsamic vinegar
olive oil

Roast beet whole with a drizzle of olive oil for 50 minutes at 375 degrees. Slice onion in half, and slice a row of kernels off of an ear of corn, but leave other veggies whole. toss in drizzle of olive oil along with spices. Grill on George Forman grill until veggies are browned. plate how ever you like on top of the bed of greens. garnish with slices of roasted beet and raw apple. Add a splash of balsamic and serve. 

Green Goodness Vegan white wine spaghetti with mushrooms

Getting back into the swing of healthy eating can be difficult after the holidays. This recipe will satisfy your comfort food craving, while also being healthy. I combined "meaty" vegetables, such as mushrooms and artichoke hearts along with a cream-based sauce to create something hearty and delicious! 

Ingredients 

1 medium Spaghetti squash, cut in half and gutted

5-10 mushrooms, quartered

1 stock celery with leaves, diced

1/2 can artichoke hearts, diced

2 large stocks kale, diced

1 medium vine tomato, sliced

1/4 sweet red pepper sliced

1/2 small onion diced

1 clove garlic, minced

2 tsp italian seasoning

1 or 2 leaves fresh basil, sliced

1 veggie bouillon cube

1/4 cup dry white wine

1 to 2 tbsp flour

Almond milk

1 tbsp olive oil

1 tbsp dairy free margarine

2 tbsp cashew cream

Cashew Cream

Soak cashews for 24 hours in water, drain, process in food processor until smooth, adding water back in as you need it. The cream should be the consistency of sour cream. You can use the cream for many purposes, in either sweet or savory dishes. 

Spaghetti Squash

Spray nonstick olive oil spray on pan, place spaghetti squash open side down and bake for 30-40 minutes at 375 degrees. When it’s done, scrape squash strands from shell and use like noodles.

Sauce

In large sauce pan cook olive oil, mushrooms, celery, artichoke hearts, kale, onion, garlic, seasoning, basil and wine until veggies are soft. While this is cooking, prepare a rue using 1/3 cup almond milk and 1 tbsp flour. Melt margarine in a smaller saucepan and add 1 veggie bouillon cube and 1 cup almond milk. Slowly add rue to the saucepan to thicken the sauce. Also add the cashew cream to thicken it more. When its to the thickness you desire, add it to the veggies.  

Pour onto spaghetti squash noodles and add tomatoes and peppers. {I lightly grilled my tomatoes and peppers, but they could be left raw too} Enjoy!