Garden Recipes Perfect For All Skill Levels

We’ve recently discovered herb salts as savory, mouth-watering additions to recipes, and also as an ingenious way to prolong the life of fresh herbs.

Salt preserves the herbs, and the herbs infuse the salts, making a flavor combo you can’t resist.

Try herb salts on meats, roasted vegetables, popcorn, garlic bread, and even in your cocktails! You’ll want this new ingredient in your culinary arsenal.

Ingredients:

• 3 cups loosely packed, fresh herbs like basil, rosemary, thyme, oregano and mint
• ½ cup coarse salt

Directions:

1. Wash and dry herbs thoroughly.
2. Either pulse herbs and salt in a food processor
3. Be areful not to create a paste
4. Finely chop herbs and salt together with a knife.
5. Store your herb salt in a glass jar in the fridge.
6. Shake periodically over 7 to 10 days while flavors blend.
7. Herb salts will last about 6 months or longer in the refrigerator.

Blend ideas:

Italian blend: Basil, oregano, parsley, and salt
Summer blend: Dill, parsley, and salt
Thanksgiving blend: Sage, thyme, parsley, and salt
Salsa blend: Cilantro and salt
Bloody Mary blend: Celery leaves and salt
As you can see, the possibilities are endless!

Refreshing and relaxing, a mojito is the perfect way to unwind from a long day in the yard. The best part? Mint from your own garden. Enjoy this simple and classic cocktail by following the recipe below!

Supplies:

• Cocktail shaker
• Hawthorne or julep strainer (optional additional mesh strainer)
• Bar jigger
• Collins glass, pint, or mason jar

Ingredients:

• 1 ½ oz of white rum
• 2 fresh sprigs of mint
• ½ oz of simple syrup
• ¾ oz of fresh lime juice
• Lime wheel (for garnishing)
• Club soda
• Ice

Directions:

1. In cocktail shaker, add rum, simple syrup and lime.
2. Taking the one sprig of mint leaves in hand, “smack” them between your palms and toss into the shaker. Add ice.
3. Shake the ingredients together vigorously, until the shaker ices over.
4. Strain over ice into a tall glass (option to double strain with a mesh strainer if you do not want bits of mint in your cocktail). Top with soda.
5. Garnish with a lime wheel and the second sprig of mint. Enjoy!

Cucumbers get all the pickle glory. Try zucchini pickles! Enjoy these easy, delicious, no-can pickles. Your dinner guests will be amazed! Debatably better than cucumber pickles.

Ingredients:

• 9 medium (3 pounds), unpeeled zucchini cut into wedges or slices
• 1 medium onion (red, white, or yellow), thinly sliced
• 4 1/2 tablespoons salt
• 2 1/4 cup cider vinegar
• 2 1/4 cup white wine vinegar
• 1 cup sugar
• 3/4 cup fresh dill flowers and leaves or 1/4 cup dried dill
• 2-4 hot peppers either cut in half lengthwise or scored on the bottom (1/2 or one whole per jar depending on preference); chili flakes may be substituted
• 2-4 cloves garlic (or to taste), sliced in half
• 1 1/2 tablespoons yellow mustard seeds

Directions:

1. Add salt to zucchini slices/spears and onion; stir to coat.
2. Place salted zucchini and onion in a colander over a bowl, and refrigerate for 24 hours. (liquids will drain into the bowl.)
3. Discard drained liquid; set salted zucchini and onion aside.
4. Heat vinegars and sugar on the stove until sugar is dissolved.
5. Divide remaining ingredients among the jars or other non-reactive, clean containers.
6. Fill the containers with zucchini and onion leaving a little room on top (1/2″) so liquid will cover.
7. Pour vinegar-sugar mixture over zucchini, onion, and spices.
8. Place lids on containers and refrigerate once cooled.

Enjoy after one week of marinating. Makes about 4 pint-sized jars.

Jumbo pasta shells lend themselves to an endless amount of stuffing possibilities. We love using pumpkin (or any winter squash) with cheese to make these a truly decadent addition to your holiday table feast or Sunday dinners.

Ingredients:

• 1 cup pumpkin purée*
• 10 oz. goat cheese (or substitute with cream cheese)
• 2 or 3 cloves of garlic, chopped
• pinch of salt
• 1 12 oz. box of jumbo pasta shells

Directions:

1. Prepare pasta shells according to package directions. Wait until cool enough to handle.
2. Mix pumpkin purée, goat cheese, garlic, and salt in a large bowl (you may want to warm the goat cheese in the microwave for a few seconds to soften it for easier mixing).
3. Stuff each shell with about a tablespoon or two of filling. Place in greased baking pan.
4. Cover with foil and bake at 350°F for 35-45 minutes or until hot.
5. Optional, but delicious: Top with freshly grated parmesan cheese, toasted pine nuts or walnuts, and chopped basil.

* To make your own pumpkin purée: Cut a sugar pumpkin in half, remove seeds, cover with foil, and bake in a 325°F oven for 1 hour or until tender. Once cooled, scrape out pumpkin and purée in a blender.

It’s very easy to make infused vinegars. You fill a sterile glass jar with herbs and spices of your choice, and then add warm, white vinegar. Seal with a cork or lid and label your bottle. After some time, the vinegar will absorb the aromas and flavors of your ingredients and create a delicious alternative to pre-bottled salad dressings. Making your own vinegar bottles will offer a substantial cost savings if you reuse old soda and wine bottles and use fresh herbs and spices from your garden.

Pictured here are three vinegars we infused. There are many combinations that can be substituted to achieve unique blends of flavors and aromas. Tailor your choices to your cooking style and family’s preferences.

Fennel & Orange Vinegar

Ingredients:

• 2 tablespoon orange zest
• 2–3 sprigs fresh fennel

Rosemary, Lemon and Garlic Vinegar

Ingredients:

• 2-3 sprigs fresh rosemary
• 2 tablespoons lemon zest
• 4 cloves garlic

Fennel & Orange Vinegar

Ingredients:

• 2–3 dried chilies
• 2–3 garlic cloves
• 1 teaspoon coriander seeds

Directions:

1. Choose your favorite glass containers. Be sure to sterilize and dry them thoroughly.
2. Place your ingredients in the jar. You may need something like a skewer or chopstick to help get them all the way in.
3. Warm vinegar until hot but not boiling. The amount you need will depend on your bottle size.
4. Pour vinegar into jars until full.
5. Label your jars and store in a cool, dry location that is not in direct sunlight for about two weeks before using. Try to periodically shake the bottle to help the flavors infuse.
6. Use within 3 months.

Pea shoots taste like sweet, spring garden peas, but are lighter and more floral. Start some this week and make this recipe in as little a two weeks. Easy peas-y!

Ingredients:

• 5–6 cups of pea shoots
• 1 teaspoon olive oil
• 2–5 cloves of garlic, thinly sliced
• 1 tablespoon rice wine

Directions:

1. Rinse pea shoots and pat dry.
2. In a wok or skillet, heat olive oil.
3. Add garlic and pea shoots.
4. Cook for about 20 to 30 seconds and add 1 tbsp. rice wine and salt if desired.
5. Toss over high heat 30 to 60 seconds, just until wilted.
6. Remove shoots from the pan and serve.

Add spice, tang, and texture to foods with pickled carrots. A delicious, unexpected complement to tacos, steak, or grilled chicken! Impress your guests, who will be asking for the recipe!

Makes one quart or 2 pint jars of pickled carrots, but scale up for more, because they will go fast!

Ingredients:

• 2 cups white vinegar
• 2 cups water
• 6 large carrots, cut into 1/4″ rings
• ½ white onions, diced
• 2 fresh jalapeños, sliced
• 5 garlic cloves, smashed
• 10-15 peppercorns
• 2 teaspoons of dried oregano

Directions:

1. Bring water and vinegar to a boil. In the meantime, cut and prepare all vegetables.
2. Once mixture is boiling, add remaining ingredients and simmer 15 minutes.
3. Let mixture cool completely.
4. Pour into washed and dried jar and refrigerate for 3 days before using for best flavor.

A dish that will surely warm your soul, this roasted spaghetti squash alfredo is both filling and delicious. Perfect for the cooler seasons and fun to eat! Kids and adults alike will love scraping this squash into ‘noodles’ and enjoying it straight from the shell, keeping clean-up to a minimum! Enjoy making what is sure to become a new favorite in your recipe cookbook!

Ingredients:

• 1 ¼ cups heavy cream
• 6 ounces fresh spinach
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme leaves
• 1 cup shredded gruyere cheese
• 1/2 cup shredded mozzarella
• 4 cloves minced garlic
• 1 cup shredded provolone cheese
• 2 Angel Hair Winter Spaghetti Squash (you can also try
• 1/4 cup grated pecorino romano
• kosher salt and black pepper

Directions:

1. Preheat the oven to 425° F. While the oven is preheating, place the whole angel hair squash in the oven. Remove once preheated (this will help soften the squash to cut).
2. Slice the squash into halves and remove the seeds.
3. In a medium bowl, mix together the cream, spinach, 1 tablespoon of sage, thyme, gruyere, mozzarella, and garlic. Season with salt and pepper.
4. Place the squash face up on a baking sheet and season with salt and pepper. Sprinkle 1/2 of the provolone cheese into the bottom of each squash, then evenly divide the cream/cheese mix among the squash cavities. Top with the remaining provolone and pecorino. Cover with foil.
5. Bake the squash for 30 minutes. Remove the foil from the squash and continue to bake for another 15-20 minutes or until the squash is tender and the cheese is golden brown on top.
6. Using a fork, scrape the squash into strands, mixing the alfredo sauce with the squash.
7. Eat straight from the squash shell, or scrape “noodles” and sauce onto a serving dish. Enjoy!

Basil’s aroma and flavors are intoxicating. It’s no wonder that many cultures associate basil with love. One tradition states that if a man gives a sprig of basil to a woman, she will fall in love with him forever. In Haitian lore, basil is said to come from their love goddess, Erzulie, as an aphrodisiac. Take a cue from folklore and make this smooth, rich Tomato-Basil soup for your valentine. What a heart-warming way to show your love!

Ingredients:

• 1 small onion, chopped
• 2 or 3 garlic cloves, chopped
• 1 tablespoon olive oil
• 1 pound tomatoes (about 3 medium), chopped
• ½ cup tomato sauce
• ¾ chicken broth
• ¼ cup heavy cream
• 2 tablespoons basil, coarsely chopped

Directions:

1. Sauté the onion and garlic in olive oil until tender. Add tomatoes and cook over medium heat for about 10 minutes.
2. Add tomato sauce, broth, cream, and half of the basil, and simmer for 30 minutes.
3. Pour all ingredients into a blender and purée until smooth.
4. Pour soup into bowls. Top with chopped basil, crusty Italian bread, and a sprinkle of Parmesan cheese.

Sprouts aren’t just for salads and sandwiches! Add your sprouts to a few basic ingredients and enjoy a nutritious meal in under 30 minutes. You can add any flavor profile you like–Italian, spicy, smoky–making this a truly versatile recipe.

Ingredients:

• 1 cup radish sprouts, finely chopped
• 2 cups bean mix sprouts, finely chopped
• 3 green onions, finely chopped
• 2 cloves of garlic, finely chopped
• ½ cup flour
• ¼ cup milk
• 2 eggs, slightly beaten
• 1 teaspoon salt and pepper
• 2 teaspoons garlic powder
• 1 teaspoon Old Bay seasoning (or whichever seasoning you like)
• 2-3 tablespoons of oil (olive or vegetable)

Directions:

1. Mix all ingredients together in a large bowl. Add 1 tablespoon of oil to frying pan over medium-high heat.
2. Spoon mixture into pan in a round shape. 1 to 2 minutes on each side until browned.

Serve like a burger on a bun with the typical burger fixings, or without a bun and garnished with salsa and sour cream (as shown in picture). Makes about 10 patties, depending on size.

Flavored simple syrup can bring new life to your favorite beverages. And just like the name implies, it is so simple to do! Basil, in particular, pairs deliciously with strawberries and lemons. Try this basil simple syrup in place of sour mix in a strawberry margarita or as a sweetener to homemade lemonade. It’s so refreshing that you’ll be inspired to create your own drink recipes!

Ingredients:

• 1 cup of fresh basil leaves
• 1 cup sugar
• 1 cup water

Directions:

1. Mix the water and sugar in a small saucepan. Add basil leaves and bring to a simmer over medium heat, stirring until all the sugar is dissolved.
2. Simmer and stir frequently for about 12 to 15 minutes.
3. Remove from heat and allow to cool completely.
4. Strain out leaves and pour into a jar. Store in the refrigerator for about a week.

Seed bombs are fun to make, and an easy way to bring color to an otherwise dull section of the garden. They make great gifts! Kids love making seed bombs and winter is a perfect time to get your flower seeds ready to toss about in the spring.

Supplies:

• 1 part mixed flower seeds native to your area (1 packet can make several seed bombs)
• 4 parts natural clay
• 1 part seed-starting mix or compost

Instructions:

1. Roll out and flatten clay.
2. Combine seed-starting mix or compost with the flower seeds and gently knead into the clay. Be sure to evenly mix all ingredients.
3. Roll clay into a 1″ diameter tube.
4. Cut or pinch off 1″ sections and roll into balls. Each seed bomb should be about the size of a small meatball.
5. Place on a tray in a sunny window to harden for about 24 to 48 hours.

Wait for the recommended sowing time for your climate and toss the seed bombs into their desired location. In cold climates, sow 2 to 4 weeks before your average last frost date. In mild climates, sow fall through early spring. The seed bombs will dissolve over time and grow into a beautiful wildflower garden!

Collard plants can take the heat and also are among the most cold-tolerant crops, surviving to 20°F.

This delicious and healthful play on enchiladas is gluten-free, full of garden veggies, and easy to adapt to be paleo or vegan by leaving out the cheese. To save time, you could use store-bought enchilada sauce, but we love this thicker, homemade, garden-fresh sauce.

Ingredients:

• 1 tablespoon olive oil
• ½ medium onion, diced
• 3 cups fresh tomato, diced (reserve 1 cup)
• 2 large cloves garlic, minced
• ¼ teaspoon dried oregano
• 1 teaspoon ground cumin
• ¼–½ teaspoon chipotle powder (½ teaspoon creates medium spice)
• 1 teaspoon red wine or apple cider vinegar
• 8–12 large collard leaves (more if small)
• 1 tablespoon olive oil, plus more for oiling a baking dish
• ½ medium onion, diced
• 2 poblano peppers, diced (substitute 1 bell pepper if you want the dish to be mild)
• 1 jalapeño, diced (omit if you want the dish to be mild)
• 1 medium zucchini or other summer squash (we used ‘Early Prolific Straightneck’ Summer Squash)
• 1 large clove garlic, minced
• 1 can black beans, drained and rinsed OR ¾ lb. ground turkey, beef, or meat alternative
• salt & pepper to taste
• 1 cup grated cheese (we used sharp, white cheddar, but Cotija would also be tasty)

Directions:

1. Heat 1 tablespoon olive oil in a saucepan on medium to medium-high heat.
2. Once the oil is hot, add onion, 2 cups diced tomato, garlic, oregano, cumin, and chipotle.
3. Cook tomato mixture until liquid has evaporated, 15–25 minutes depending on the tomatoes used and heat. We used paste tomatoes, which have less liquid than others, and it took about 15 minutes on medium-high for them to start to stick to the pan. Meanwhile, you can prepare the collard greens and filling.
4. Transfer tomato mixture to a blender or food processor, add the vinegar, and the reserved, diced tomatoes as needed to thin sauce creating a pasta-sauce thickness.
5. Steam collard greens for 1.5 minutes to 4 minutes depending on thickness. Once leaves have turned bright green and are wilted, place them in ice water to stop them from cooking further.
6. Remove the midribs on large leaves, cutting the leaves in half. For smaller leaves you can remove the largest part of the midrib by running a knife horizontally along the leaf base.
7. Heat a pan on medium to medium high;, add 1 tablespoon olive oil.
8. Once oil is hot, add onion and cook for 3 minutes before adding the rest of the filling ingredients. If you are using black beans, add these in a later step.
9. Cook filling until done—when any ground meat or meat alternative is browned and veggies are cooked through, about 7–10 minutes. Remove from heat. If you are using beans as the protein, mix them into the rest of the filling now.
10. Preheat oven to 400°F
11. Oil an 11″x7″ or 9″x9″ baking dish.
12. Place several spoonfuls filling in collard leaves and roll, placing them in the oiled baking dish. Keep rolling filling into leaves until filling is used up.
13. Cover rolled leaves with sauce.
14. Bake uncovered for 20–25 minutes. If you would like top with cheese, do this when there is 10–12 minutes left to bake.

One of the best vegetables fresh from the garden is green beans. They are also surprisingly versatile in the kitchen. This recipe delivers on crunch and keeps the beans crisp, too!

Ingredients:

• 1/2 pound fresh green beans
• 1-2 cups seasoned breadcrumbs
• 3 tablespoons all-purpose flour
• 2 eggs
• 1/4 cup canola or olive oil (may use more depending on number of batches)

Directions:

1. Pour flour into a plate, 2 eggs in another plate or bowl (lightly scramble), and breadcrumbs in another plate or bowl.
2. Toss beans in flour, shake off excess.
3. Dip into egg mixture to fully coat beans.
4. Toss beans into breadcrumbs, completely covering.
5. Over medium heat, cover bottom of frying pan with oil.
6. Add breaded green beans and fry until lightly browned. Turn over after 1 to 2 minutes. Remove to a paper towel to drain. Salt to taste.
7. Repeat step 6, wiping pan and using new oil for every batch.

It’s a new day for pesto! Swap basil for peas to make a spring condiment that brightens up your winter dishes. It’s delicious in an omelet, on crostini with ricotta cheese, in a vegetable pasta salad, or even on top of a baked potato. The possibilities are endless.

Ingredients:

• 10 oz fresh peas
• 2 garlic cloves
• ½ cup grated Parmesan cheese (optional)
• 2 teaspoon salt to taste
• 1 teaspoon lemon juice
• ¼ teaspoon black pepper to taste
• ⅓ cup extra virgin olive oil

Directions:

1. Pulse all ingredients in a food processor or blender. Keep in the refrigerator for a week or freeze in an ice cube tray and transfer to a freezer safe container for up to six months.

What will you make with your pea pesto?

Home-grown beets are delicious root vegetables, and the leaves are considered by some to be the best of all greens! Roasting and pickling are traditional ways to prepare beets, but we’re marching to a different “beet” with these oven-baked beet chips! So quick and easy to make, you’ll even get the kiddos to enjoy them.

Ingredients:

• 2–3 whole beets (or however many you wish to make)
• A couple tablespoons of olive oil
• Salt to taste

Directions:

1. Preheat your oven to 375°F.
2. Peel beets, but remember, red beets stain! We use gloves or paper towels to protect our hands. (Or you could use Golden Boy beets that don’t stain!)
3. Slice into thin rounds. A mandoline will make this much easier (see photo).
4. Spread out on paper towels. Sprinkle lightly with salt to draw out excess moisture. After about 15 minutes, blot dry with clean paper towels.
5. Line a baking sheet with foil and spray with oil. Place beet rounds on baking sheet and add a pinch more of salt or any other herb or seasoning you’d like.
6. Bake for about 20 minutes or until crisp.

When it comes to uses for sunflower seeds, the list is endless! Add healthful, nutritional sunflower seeds to breads, muffins, cookies, desserts, egg dishes, and trail mixes; use them to top salads, pasta dishes, veggies, and of course, GORP (Good Old Raisins and Peanuts)!

How to Harvest Homegrown Sunflower Seeds:

1. Once flowers are pollinated and you notice seeds forming, cover the flower heads with fabric like cheesecloth or a lingerie bag that provides ventilation but keeps out birds and squirrels.
2. Harvest seeds after petals have wilted and when the back of the flower head has dried and turned brown, about 4 weeks after the flowers have been pollinated. You will notice seeds ripen around the outside of the flower first.
3. Hang flower heads in a cool, dry place indoors for 3 to 4 weeks. Release the seeds from the heads by pulling heads apart or working seeds free with your fingers. Store your sunflower seeds in a sealed container in a cool, dry area or in the refrigerator or freezer.

Easy Recipes for Sunflower Seeds:

Roasted Sunflower Seeds

Spread sunflower seeds in a single layer on a cookie sheet or shallow pan and roast in a 300°F oven for 30 or 40 minutes until golden, stirring occasionally. The seeds will often develop a small crack down the center as they roast. Taste a few seeds to make sure they are completely roasted. Flavorings can be added by mixing a teaspoon of melted butter with a cup of seeds while they are still warm from the oven, then sprinkling with desired seasoning such as barbecue, taco, or ranch.

Salted Seeds in the Shell

Soak seeds overnight in salted water (1/4 to 1/2 c. salt in 2 qt. water). Drain and pat seeds dry with paper towels, then roast as instructed above.

Bright green and full of garlic, traditional pesto is as versatile as it is delicious. Basil doesn’t have to be the only star of pesto. Try adding nasturtium leaves from your flower garden! Nasturtium adds a fresh, peppery kick to your pasta, pizza, or even eggs!

Ingredients:

• 1 cup packed nasturtium leaves and stems, washed and dried
• 15–20 basil leaves
• 4 garlic cloves
• ½ cup pine nuts, lightly toasted
• ½ cup or more of extra virgin olive oil
• ½ cup Parmesan cheese, grated
• ½ teaspoon salt
• ½ tablespoon lemon juice

Directions:

Add all ingredients to a food processor or blender and blend until smooth, scraping the sides periodically to fully incorporate ingredients. Add more olive oil for desired consistency.

Rutabagas have a mild flavor and are often cooked and used like potatoes. In this dish, we use citrus and fresh thyme to lend bright, fresh flavor to these cold-hardy roots. This recipe also works wells with turnips. Sow them in early spring for summer harvest or summer fall harvest; they store for months! Serves 6.

Ingredients:

• 2 lbs rutabaga or turnip, greens removed (we used rutabaga)
• 1–2 cups water
• 2 tablespoons butter
• ½ teaspoon salt
• 1 tablespoon honey
• 1 orange, for juice and zest (about ½ cup juice, 1–2 tablespoons zest
• 1 tablespoon apple cider vinegar
• 1 ½ teaspoon fresh thyme

Directions:

1. Peel roots and cut them into ½” pieces.
2. Put roots in a heavy-bottomed skillet or pot with about 1¼ cups of water, or enough to cover the roots halfway. Add butter, salt, and honey. Heat on medium high and cover, simmering until roots are soft, 8–10 minutes.
3. Remove lid, add the orange juice and vinegar, and simmer for another 12–15 minutes until sauce has reduced.
4. Remove from heat and toss roots with fresh thyme and orange zest.

Tangy on a salad or crunchy in a sandwich, pickled beets are a kitchen staple for beet lovers.

Ingredients:

• 1 bunch red beets (about 6 medium to large beets). Bulls Blood, Detroit Dark Red, or Early Wonder work well for this recipe.
• 1 small red onion, halved or thinly sliced
• 2 cups cider vinegar
• 2 cups water
• ½ cup sugar
• 1½ tablespoon salt
• 1 teaspoon dried tarragon, dill, oregano or marjoram.
• ½ teaspoon black peppercorns
• ¼ teaspoon ground cloves

Directions:

1. Thoroughly scrub the beets and chop off tops.
2. Bring a large stockpot of water to a boil, and drop the beets in. Allow beets to cook until they are tender and can be pierced with a fork, about 30–40 minutes.
3. Remove beets from water and allow them to cool before peeling skins off.
4. Slice beets into disks and layer into 8-ounce Mason jars, alternating layers of onions and beets.
5. Combine liquid ingredients, sugar, and seasonings, bring to a boil, and boil gently, uncovered, for 10 min.
6. Pour hot pickling liquid over beet and onion layers and place jars in the fridge.
7. Allow about a week for beets and onions to pickle.
8. Store in the refrigerator and enjoy for up to 3 weeks.

You won’t believe all the healthy veggies packed into such a tasty treat! Unbelievably moist and oh-so chocolatey, these brownies are naturally gluten-free and packed with zucchini and protein-rich quinoa.

Ingredients:

• 1 ½ cups cooked Brightest Brilliant Rainbow Quinoa
• 1 ½ cups grated zucchini
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup dairy or non-dairy milk
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup cocoa powder
• 1 teaspoon baking powder

Directions:

1. Preheat your oven to 350°F, and line an 8 x 8 pan with foil or parchment paper.
2. Add cooked quinoa to a blender or food processor, and blend until smooth.
3. Whisk together the brown sugar, maple syrup, coconut oil, milk, and eggs.
4. Mix the blended quinoa into the wet ingredients.
5. Sift the cocoa powder and baking powder into the wet ingredients, and mix until well combined.
6. Squeeze the grated zucchini to get rid of the excess liquid, then add to batter, stirring to combine.
7. Pour into the lined pan, and bake for 30-35 minutes, or a toothpick inserted in the center comes out clean.
8. Let cool, cut into squares, and enjoy! We loved these brownies chilled in the refrigerator!

All carrots, regardless of color, can certainly be enjoyed raw—but cooking these garden gems brings out their natural sugars and makes them nearly irresistible. This soup is beautifully simple, and with a hunk of a crusty French bread, it can easily be enjoyed as a meal all by itself. The spice blend is inspired from Moroccan soup recipes—with the warm and nutty hints of coriander and allspice complementing the natural sweetness of the carrots.

Enjoy!

Ingredients:

• 2 to 3 tablespoons extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 1 pound large carrots, chopped roughly into ½-inch segments
• 2 teaspoons ground coriander
• ⅛ teaspoon ground allspice
• 2 cups vegetable broth
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice
• ½ cup plain yogurt (optional)
• sea salt, to taste

Directions:

1. In large saucepan, sauté onion in olive oil until onion is soft and slightly translucent.
2. Add chopped carrots, coriander, and allspice, and continue to sauté all ingredients on medium heat for 5 minutes.
3. Add broth and bring to gentle boil.
4. Reduce heat, cover, and simmer until carrots are tender, about 20 minutes.
5. Remove soup from heat. Puree in batches in blender until smooth. Return to the same pan.
6. Stir in honey and lemon juice.
7. Season to taste with salt.

Serve soup in bowls with a small drizzle of yogurt or extra virgin olive oil on top. If you like, sprinkle a bit more ground coriander on top.

These quesadillas are both sweet and savory thanks to our ‘Sweet Meat’ winter squash. Super quick and easy to make, you can even prepare the filling ahead and keep in the refrigerator for a healthful dinner in minutes!

Ingredients:

• 2 cups fresh spinach chopped
• 3 bunching onions (green), chopped
• 3 garlic cloves, chopped
• 2 teaspoons olive oil
• ½ cup canned black beans, rinsed
• 1 cup roasted winter squash
• Salt and pepper to taste
• 4 ounces goat cheese
• 6 whole wheat flour tortillas
• cooking oil

Directions:

1. Sauté spinach, onions, and garlic in olive oil for about 3 minutes, just until leaves are wilted.
2. Add black beans and roasted squash. Cook until heated through, adding salt and pepper to taste. Cook 5 minutes.
3. Meanwhile, spread goat cheese on two tortillas.
4. When filling is heated, add to one tortilla, then stack the other on top.
5. Brown in pan with another teaspoon of cooking oil.
6. Repeat for remaining tortillas.
7. Serve warm with cilantro, sour cream, and salsa on the side.

Red onions have a high sugar content already, so when you slow cook them with honey and apple cider vinegar, they get even sweeter! Make this versatile garnish to enjoy on cheese and crackers, in a grilled cheese sandwich, atop burgers, or over roasted chicken.

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons salted butter
• 3 thinly sliced red onions (we used our ‘Cabernet’ onion)
• 3 minced garlic cloves
• ¼ cup apple cider vinegar
• ¼ cup balsamic vinegar
• 3 tablespoons honey
• Fresh thyme leaves from 3–4 sprigs
• Salt and pepper to taste

Directions:

1. Heat butter and olive oil over medium to low heat. Add onions and cook for 20 minutes until translucent, stirring regularly so as not to brown the onions.
2. Add remaining ingredients, and stir to incorporate.
3. Cook down another 20 minutes until sauce thickens, and onions are dark.

Makes about 1 cup of caramelized onions.

This summer-garden-inspired salad is the perfect side dish for alfresco meals; mix in chilled rotisserie chicken or tofu for a main dish.

Ingredients:

• 1 cup cooked quinoa
• ¼ cup fresh parsley, chopped
• ½ cup red onion, finely chopped
• 1 cup fresh green beans, chopped
• ½ cup tomatoes, if cherry or grape slice lengthwise, otherwise cut into ½” pieces
• ½ cup crumbled feta cheese

Dressing:

• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• splash of lemon juice
• salt and pepper to taste

Mix quinoa, vegetables and feta cheese. Whisk dressing ingredients, and pour over salad. Chill and enjoy!

With purple being the new color of health foods, we’re celebrating! These meatless eggplant “meatballs” are savory, a little smoky, and light. Try them over pasta with a little Parmesan cheese, or in a pita pocket with Greek tzatziki sauce.

Ingredients:

• 1 tablespoon olive oil
• 2 eggplants, skin on, cubed
• 4 garlic cloves, minced
• ½ onion, finely chopped
• 1 egg
• 1 bunch of flat leaf parsley
• ½ cup bread crumbs
• Garlic powder
• Onion powder
• Salt and pepper

Directions:

1. Preheat oven to 350°F.
2. Sauté garlic in olive oil over medium heat for about 30 seconds.
3. Add eggplant and sauté until soft, about 5 minutes.
4. Add all ingredients to food processor and pulse and mixed. Do not purée.
5. Line baking sheet with parchment paper and make eggplant mixture into balls.
6. Place on sheet and bake for 10 minutes, then roll over and bake for 10 minutes more.
7. Place under broiler until crispy, another 5 to 10 minutes.

Cucumber plants can be mighty prolific. So when you’re done putting cucumbers in salads, sandwiches, and vegetables trays, try this quick, refrigerator-pickle recipe. They’re ready to eat in less than 24 hours, so make them just ahead of your next barbeque.

Ingredients:

• 2 large cucumbers
• ½ onion
• 8 cloves of garlic, peeled
• 1½ cups white vinegar
• 1½ cups sugar
• ½: teaspoon mustard seed
• ½ teaspoon celery salt
• ½ teaspoon tumeric

Directions:

1. Thinly slice cucumbers and onion. Tightly pack pint mason jars with cucumber slices, onions, and two garlic gloves in each jar.
2. In a pot over high heat, bring vinegar, sugar, mustard seed, celery salt, and turmeric to a boil. Allow the liquid to cool.
3. Fill jars with liquid. Seal with lids and refrigerate for at least 12 hours. Will last up to two months in the refrigerator.

This recipe will fill 4 pint-sized mason jars, depending on how tightly you pack the jars.

Sugar scrubs can be expensive and filled with unwanted additives. Making your own will ensure that it is made of natural ingredients and you’ll get a lot more for your money. Especially if you grow the lavender and rosemary from seed!

Both lavender and rosemary have wonderful aromatic and cleansing properties. Dried leaves and flowers can be added to sugar and coconut oil to produce a cost-effective skin exfoliator and cleanser.

Supplies:

You can find all of these items either in your garden or at your local grocery store.

• ½ cup coconut oil
• ½ cup granulated sugar
• 1 tablespoon dried rosemary leaves, finely chopped
• 1 tablespoon dried lavender flowers
• ¼ teaspoon lavender essential oil (optional)
• Small Mason jar or other storage container

Directions:

1. Combine all ingredients in a medium-sized bowl. Fill jar or other container.
2. Use on face, hands, body, and feet. Be careful when applying it in the shower, as the coconut oil can be slippery.
3. You can substitute other flowers and herbs such as calendula, chamomile, sage, or lemon balm.

Give as a pampering gift or keep it for yourself! Inspire us—hashtag your botanical creations with #botanicalinterests.

This plant-based recipe puts hearty, protein-rich, sprouted lentils at center stage! Sprouting lentils makes them easy to digest and increases the availability of minerals and vitamins like B and C, and they take just 4 to 6 days to sprout. This recipe is very quick and flexible, and well-seasoned while letting the freshness of the lentil sprouts shine. You can skip the taco shells and make an excellent taco salad with this recipe. Feel free to experiment!

Ingredients:

• 1½ cup fresh lentil sprouts (¾ cup dry lentils)
• 1 tablespoon olive oil
• ½ tablespoons chili powder
• 1 teaspoon cumin
• ¼ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 6 taco shells, tortillas, or 10 street-taco-size tortillas (choose corn for a gluten-free meal)

Optional toppings: shredded lettuce, cabbage slaw, lime, cilantro, avocado, salsa, black olives, diced onions, green onions, microgreens, shredded cheese or a vegan alternative, etc.

Directions:

In a large bowl, mix lentil sprouts, olive oil, and spices. Adjust spices to taste. From here you can enjoy the lentils in your tacos raw or you can give them a quick sauté in a pan on medium heat. They are delicious either way. Fill taco shells with the mixture and toppings.¡Buen provecho!

Here in Colorado, we’re thinking about starting our gardens, specifically peppers. This recipe is a sweet and spicy addition to toast, cream cheese and crackers, or even mixed with your favorite vegetable (delicious on green beans!). Our version is mildly spicy, but if you like it hot, increase the number of habanero peppers.

Ingredients:

• 3 sweet bell peppers
• 2 habanero peppers
• 6 cups of sugar
• 1.5 cups of distilled white vinegar
• 3 oz pouch of liquid pectin

Directions:

1. Purée peppers in a food processor.
2. Add all ingredients to a large pot, stir to dissolve sugar, and bring to a boil. Contents can boil over quickly, so watch carefully.
3. Boil for 4 minutes while constantly stirring. Let rest 5 minutes, pour into jars, and let cool on the counter or in the fridge overnight.

Sounds fancy, doesn’t it? Confit (kahn-fee) comes from the French word “confire,” which translates to “preserve.” Today, confit is a condiment made by preserving food (and intensifying flavor) in fat, sugar, or wine through a slow cooking process. For example, a confit can be fruits cooked in sugar, meats cooked in fat, or vegetables cooked in oil or wine. In our case, we are making a garlic confit by poaching garlic cloves in olive oil. This process produces a rich, garlic flavor in the cloves with the bonus of also having garlic-infused olive oil. Delish!

Ingredients:

• 5–10 garlic cloves, peeled
• 1 ½–2 cups of high-quality olive oil (or enough to cover garlic cloves)

Directions:

1. Pour olive oil in a small saucepot and add garlic cloves. Heat on low for about an hour until garlic cloves are tender. Do not fry or brown the cloves. Cool before putting into jars.
2. Oil and garlic can be stored in an airtight glass container for up to a month in the refrigerator.
3. Once you’ve made this epicurean condiment, try it in your favorite recipes as a substitute for raw garlic. See below for our favorite garlic hummus recipe with garlic confit.

Garlic Hummus

Ingredients:

• 2 cups chickpeas (garbanzo beans)
• 2 tablespoons tahini
• 4 tablespoons garlic-infused olive oil
• 8 cloves of garlic confit
• 2 tablespoons lemon juice
• ½ teaspoon of salt
• Warm water as needed

These days, it seems every restaurant has blistered shishito peppers on its appetizer menu, and we know why! Our shishito pepper plant is so proliferous, we’re harvesting every day. Blistering them in a sauté pan is the easiest way to enjoy their mild, but distinguishable flavor.

Ingredients:

• 2–3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• Shishito peppers, as many as you want

Directions:

1. Heat oil over medium-high heat in a sauté pan.
2. Add peppers and let blister, flipping them over every few minutes to char evenly.
3. After about 3 to 4 minutes, add soy sauce and continue to sauté.
4. When they look charred enough for your liking, they’re done!

We dipped ours in a sriracha ailoi (¼ c. aioli and 2 T sriracha) for some creamy heat and Asian flair.

Holy basil, also known as tulsi, is believed to have medicinal properties that could aid in treating the common cold, inflammation, digestive issues, and numerous other conditions. In the holistic health community, it has received significant attention for its stress-reducing benefits, as well.

Although holy basil can be used in cooking, the unique flavor is best enjoyed when the leaves are dried and steeped into an herbal infusion. Make holy basil tea sachets to give as gifts, too!

Supplies:

• 1 tsp. dried holy basil leaves per sachet
• Empty tea sachets (You can find these at a tea store or gourmet grocery store) or a small, glass jar

Directions:

1. Fill empty sachets or jars with dried holy basil leaves. Pull string taut to secure tea leaves inside sachet or secure lid on jars. Each should have about 1-2 teaspoons of dried holy basil.
2. To make the tea, steep 1 teaspoon of dried leaves in 1 cup of boiling water for about 5 minutes. Try mixing in lemon juice, cardamon, honey, ginger, cinnamon, milk, or pepper to create your own special tulsi tea blend.
3. Enjoy!

There’s been a lot of talk about tomatoes around the office this week, and it reminded Judy and Curtis of these puffed, roasted tomatoes that Curtis’ mom used to make. We think they’re downright delicious and unique, so we’re sharing our family recipe with you. Enjoy!

Ingredients:

• 3 or 4 beefsteak tomatoes, sliced thick
• ½ teaspoon salt
• 1 cup sour cream
• 1 teaspoon sugar
• 1 tablespoon flour
• 2 tablespoons of chopped green onion
• 1–2 tablespoons chopped green chiles
• 1 cup cheddar cheese, shredded

Directions:

1. Place tomatoes on a baking sheet lined with parchment paper. Pat tomatoes dry with a paper towel.
2. Mix remaining ingredients together except the cheese. Spoon about 1 tablespoon of the mixture on each tomato slice, and then top with cheddar cheese.
3. Broil in the oven for 4–6 minutes or until lightly browned.

Share your family recipes with us below or on social media using #botanicalinterests. We’d love to hear from you!

After readying your pumpkin for carving, don’t toss the seeds! Bake them into a fresh Autumn treat that’s so yummy, it won’t last long! Just separate the seeds from the pulp, place in a colander, and give them a quick wash. Here is an easy recipe for sweet or savory roasted pumpkin seeds.

Sweet Seasoning Mix

Ingredients:

• 1 cup pumpkin seeds
• 1 tablespoon butter
• ¼ tsp vanilla
• 1 tbsp sugar
• 1 tsp cinnamon
• ½ tsp salt

Spicy Seasoning Mix

Ingredients:

• 1 cup pumpkin seeds
• 1 tbsp olive oil
• 1 tsp cayenne
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp Cajun seasoning (optional)

Directions:

1. Bring a pot of water to a boil.
2. Add pumpkin seeds and boil for 10 minutes (boiling softens the shells and plumps up the seeds making the toasted seeds crisp and not tough).
3. Dry fresh pumpkin seeds for 24 hours by laying on baking sheet at room temperature with good circulation.
4. Heat oven to 350°F
5. Toss seeds with flavor profile ingredients.
6. Spread on baking sheet in a single layer. If making both recipes, keep separate on baking sheet (or mix them if you like a surprise in each bite!)
7. Bake for 10 minutes, rotate sheet, and bake another 5 minutes until golden brown and crisp.

Growing baby greens indoors? Smoothie Mix baby greens are perfect for, well, smoothies! Try three delicious recipes below any time of day.

Green Fruit Smoothie

Ingredients:

2 tbsp. fresh lemon juice, 2 c. Smoothie Mix baby greens, 1 ½ c. frozen mango, 1 c. green grapes, and 1/2 c. water.

Directions:

Add to blender and mix until desired consistency, adding more water if needed.

Super Charged Smoothie

Ingredients:

1 c. green tea, chilled; ½ c. loosely packed cilantro; 1 c. loosely packed Smoothie Mix baby greens; 1 c. cucumber; 1 c. pineapple; juice of 1 lemon; ½ avocado.

Directions:

Add to blender and mix until desired consistency.

Frozen Green Smoothie

Ingredients:

1 banana, 1 c. milk (or dairy substitute), 2 c. Smoothie Mix baby greens, and a handful of ice cubes.

Directions:

Add to blender and mix until desired consistency, adding more ice if needed.

While our first love will always be traditional pasta, we can’t stop thinking about veggie noodles! It’s just what it sounds like–noodles made from thinly-sliced vegetables as a pasta substitute! In this recipe we used a spiralizer, a tool that easily cuts vegetables into long, thin ribbons, but you could also use the thin-strip setting on your mandoline.

Ingredients:

• 4 tablespoons butter, divided
• 2/3 cup diced yellow onion
• 8 ounces sliced mushrooms
• salt and pepper to taste
• 2 cups chopped kale
• 2 cups spiralized butternut squash

Directions:

1. Melt 2 tablespoons butter in a pan on medium heat. Add onions and cook until translucent.
2. Add mushrooms and cook until browned. Add salt and pepper to taste. Add kale and cook until slightly wilted.
3. Meanwhile, peel butternut squash and spiralize.
4. In a second saucepan on medium to high heat, melt 2 tablespoons of butter and sauté the butternut squash noodles. Cook until al dente.
5. Gently fold all ingredients together.

Stevia leaves can be made into powder or syrup and used to sweeten tea, coffee, oatmeal, or other foods that need a touch of extra sweetness (without the calories or glucose of sugar!) Stevia powder can be used in baked goods, but it will not caramelize or crystalize like sugar. For substitutions, 1/8 tsp. of stevia leaf powder is equal to 1 tsp. of granulated sugar. Having grown a beautiful, lush stevia plant, or maybe many plants, you are now ready to preserve the harvest!

Stevia Powder

Directions:

1. The best flavor (highest stevioside content) is right before the plant flowers. Harvest in the morning after dew has dried, when plants are refreshed and hydrated.
2. Cut entire stems. Strip the leaves from the stems.
3. If you don’t have a food dehydrator, place the leaves in a single layer on a mesh surface or airy fabric like cheesecloth pulled tight. Place the drying leaves in a dark, dry place with good air circulation until leaves are crisp to the touch*.
4. Using a food processor, grind leaves to a fine powder.
5. Store the stevia powder in an airtight container out of direct sunlight.

*The greatest sweetness is retained when leaves are dried quickly–in less than a day. Thoroughly dried leaves will keep for a couple of years in an airtight jar. Leaves ground into powder will have a shorter shelf life.

Stevia Syrup

Directions:

1. Put 1 cup of warm water and 1/4 cup of stevia powder in an airtight container and allow it to sit at room temperature for 24 hours.
2. Strain through a very fine sieve or paper filter.
3. If desired, you can cook the strained mixture on low heat until reduced to a concentrated syrup.

The syrup will store many months, if kept in an airtight container in the refrigerator.

This whole pumpkin soup recipe creates a deliciously-elegant display on the dinner table. As is, the recipe is gluten free and simple to adapt for a paleo or vegan diet. Serves 4-6.

Ingredients:

• 1 whole pumpkin (or other round, winter squash), approximately 4–5 pounds, washed (we used ‘Red Warty Thing’ pumpkin)
• 1–2 teaspoons unflavored oil for greasing pumpkin and baking dish
• 1 tablespoon butter or cooking oil
• 2 medium-large leeks, sliced (substitute 1/4 cup onion, diced)
• 2 cloves garlic, minced
• 1 apple, cored and diced
• 1 cup vegetable broth
• 1/2–3/4 cup heavy cream or full-fat coconut milk
• 2 ounces goat cheese, optional
• 1 tablespoon garam masala (or other seasoning of choice)
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F.
2. Make a lid on the top of the pumpkin by cutting around the stem at an inward, 45° angle. The lid should leave a large enough hole so you can fit your hand in, and work inside the pumpkin. Remove and discard (or save for roasting) the seeds and long fibers by scraping the sides of the pumpkin with a metal spoon. Apply a bit of oil to the outside of your pumpkin and to a baking dish it can sit in, using a brush or paper towel.
3. Put the butter or oil, leeks, garlic, apple, broth, and salt in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 hour and 45 minutes.
4. Remove the pumpkin from the oven. Using a hot pad, remove the lid, and wait until the pumpkin is cool enough to work in. Using a metal spoon scrape the pumpkin flesh into the soup mixture, being careful not to puncture the pumpkin shell. If you are using an immersion blender, add the cream, goat cheese, and garam masala (or chosen seasoning) to the pumpkin and purée, being careful to avoid puncturing the pumpkin wall. If using a blender, put all ingredients in the blender in small batches, blend until smooth, and return soup to the pumpkin shell. Add pepper and check seasonings. If you are not serving the soup right away, store the pumpkin and soup separately in the refrigerator. Reheat soup inside the pumpkin at 375°F.

When summer arrives, one of our favorite activities is visiting the Mile High Flea Market in Denver, Colorado. But this is no ordinary flea market; besides garage sale stuff, antiques and fresh produce, it also has great food stands! We never miss their “famous” (at least to us) street corn—steaming, grilled corn on the cob covered with butter, mayonnaise (trust us, it’s delicious), cheese and chili powder.

Ingredients:

• 4 ears of corn
• 1 tablespoon melted butter
• ½ cup of mayonnaise
• 1 cup queso fresco (cheese)
• 2 teaspoons chili powder
• ¼ cup chopped, fresh cilantro (optional)
• 2 limes cut into wedges

Directions:

1. Remove husks from corn. Brush corn with butter and grill for 5–7 minutes, turning occasionally for even grill marks.
2. While corn is hot, brush with mayonnaise, sprinkle with cheese and chili powder, and top with fresh cilantro and a squeeze of lime.

So easy and delicious!

When your garden tomatoes get into high gear and start producing, start saucing! We used heirloom tomatoes in this recipe, creating more color and flavor diversity. We enjoy Black Krim, Brandywine, Pineapple, and Cuore di Bue, but any tomato will make delicious sauce. Yields approximately 1–1.5 quarts of sauce.

Ingredients:

• 5 lbs. fresh heirloom tomatoes
• 2 medium cloves of garlic, finely chopped
• 1/3 cup sweet peppers, finely chopped (like Golden Marconi)
• 2 tsp. sea salt
• 1 tsp. dried oregano leaf
• 1 1/2 tbs. honey, agave nectar, or sugar
• 1 tsp. lemon juice or red wine vinegar
• black pepper to taste

Directions:

1. Using a paring knife, gently cut out the top of your tomatoes, where the stem was connected to the fruit.
2. Slit an “X” into the bottom of each tomato, and drop them into boiling water in batches. In about 60 to 90 seconds (larger tomatoes may take a bit longer), the skins will begin to wrinkle and split. Remove tomatoes and plunge into ice water, allowing them to soak for another 60 to 90 seconds. Remove from ice water and gently peel skins away from the tomato.
3. Using a blender or food processor, pulse the skinned tomatoes to the consistency that you prefer (chunky or smooth).
4. Pour the tomato sauce and the garlic and peppers in a saucepan. Bring to a low boil, adding remaining ingredients as it heats.
5. Reduce the sauce to almost half, stirring occasionally for about 45 minutes.

Nothing says summer like fresh, sun-ripened tomatoes from the garden! As many of us start our tomato seeds, we can also start thinking about the endless ways to enjoy these garden gems. One of our favorites is drying, for a sweet and tangy burst of tomato flavor that enlivens your favorite dishes. Some excellent varieties to consider for drying are San Marzano, Italian Roma, and Supremo. Any and all cherry and grape tomatoes will also make excellent dried morsels!

Ingredients:

• Fresh-harvested paste/roma, or cherry tomatoes (as many as your oven racks or dehydrator can fit after tomatoes are halved)
• Olive oil
• Red wine vinegar
• Sea salt

Directions:

1. Slice all tomatoes in half, and gently remove seeds.
2. Place halved tomatoes in the oven on a sheet pan or on dehydrator racks with the cut side facing up.
3. Lightly salt each slice
4. Set dehydrator to 150°F (10 to 12 hours), or oven to 250°F (4 to 6 hours). Dehydrating time will depend greatly on the size of your tomato slices. Dried tomato slices should be crisp but still pliable.
5. Using tongs, quickly dip tomato slices into red wine vinegar.
6. Layer tomato slices into clean canning jars, leaving about ½” of space in each.
7. Fill jars with olive oil, completely covering all tomatoes.
8. Store tomatoes in the refrigerator for up to 3 weeks.

Use tomatoes and oil in salads, pasta dishes, sandwiches, or eat them straight from the jar!

It’s very easy to make infused vinegars. You fill a sterile glass jar with herbs and spices of your choice, and then add warm, white vinegar. Seal with a cork or lid and label your bottle. After some time, the vinegar will absorb the aromas and flavors of your ingredients and create a delicious alternative to pre-bottled salad dressings. Making your own vinegar bottles will offer a substantial cost savings if you reuse old soda and wine bottles and use fresh herbs and spices from your garden.

Pictured here are three vinegars we infused. There are many combinations that can be substituted to achieve unique blends of flavors and aromas. Tailor your choices to your cooking style and family’s preferences.

Fennel & Orange Vinegar

Ingredients:

• 2 tablespoon orange zest
• 2–3 sprigs fresh fennel

Rosemary, Lemon and Garlic Vinegar

Ingredients:

• 2-3 sprigs fresh rosemary
• 2 tablespoons lemon zest
• 4 cloves garlic

Hot Pepper, Clove and Coriander Vinegar

Ingredients:

• 2–3 dried chilies
• 2–3 garlic cloves
• 1 teaspoon coriander seeds

Directions:

1. Choose your favorite glass containers. Be sure to sterilize and dry them thoroughly.
2. Place your ingredients in the jar. You may need something like a skewer or chopstick to help get them all the way in.
3. Warm vinegar until hot but not boiling. The amount you need will depend on your bottle size.
4. Pour vinegar into jars until full.
5. Label your jars and store in a cool, dry location that is not in direct sunlight for about two weeks before using. Try to periodically shake the bottle to help the flavors infuse.
6. Use within 3 months.