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Let's Eat!
SUSTAINABLE
KITCHEN
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It’s grown by nature and served by nature.
Welcome to the Sustainable Kitchen! This is the space where we offer an array of recipes designed to utilize the bounty of your gardens, creating a diverse selection of meals and snacks.
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Salsa
A cherished garden delight undoubtedly is salsa – a culinary creation derived primarily from the bounties of our gardens. Ingredients like tomatoes, onions, cilantro, garlic, and even mango, all nurtured in our gardens, find their way into this beloved dish. Below, you'll discover a recipes to explore, featuring the very produce you have cultivated
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Fresh Garden Salsa
Ingredients:
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3 large tomatoes, diced
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1 small onion, finely chopped
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1/2 cup fresh cilantro, chopped
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2 cloves garlic, minced
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1 jalapeno pepper, seeds removed and finely chopped
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Juice of 1 lime
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Salt and pepper to taste
Instructions:
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In a bowl, combine the diced tomatoes, chopped onion, cilantro, minced garlic, and chopped jalapeno.
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Squeeze the juice of the lime over the mixture and gently toss to combine.
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Season the salsa with salt and pepper according to your taste preference.
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Allow the flavors to meld together by letting the salsa sit for about 15-20 minutes before serving.
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Serve the fresh garden salsa with tortilla chips or use it as a topping for tacos, grilled meats, or salads.
Enjoy your homemade salsa made from your garden's fresh produce!
Quinoa and Roasted Vegetable Bowl
Ingredients:
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1 cup quinoa, rinsed and drained
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2 cups mixed vegetables (such as bell peppers, zucchini, broccoli, and carrots), chopped
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2 tablespoons olive oil
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1 teaspoon dried herbs (such as thyme, rosemary, or oregano)
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Salt and pepper to taste
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1 avocado, sliced
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Handful of fresh baby spinach or mixed greens
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Lemon juice for drizzling
Instructions:
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Preheat the oven to 400°F (200°C).
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In a bowl, toss the mixed vegetables with olive oil, dried herbs, salt, and pepper.
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Spread the vegetables on a baking sheet in an even layer and roast in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized.
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While the vegetables are roasting, cook the quinoa according to the package instructions.
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Once the quinoa is cooked and the vegetables are roasted, assemble your bowls. Start with a bed of fresh baby spinach or mixed greens.
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Top the greens with a scoop of cooked quinoa and the roasted vegetables.
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Add slices of avocado on top and drizzle with a bit of lemon juice for freshness.
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Season with additional salt and pepper if needed.
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Enjoy your nutritious and delicious quinoa and roasted vegetable bowl!
Feel free to customize this recipe by adding your favorite sauces, dressings, or additional toppings like nuts, seeds, or herbs.
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Stuffed Mushrooms
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Mushrooms: Start with 12 whole fresh mushrooms. Opt for a bite-sized variety, such as creminis.
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Oil: Cook the mushroom stems and garlic in a neutral oil, such as vegetable oil.
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Cream cheese: The rich and creamy filling starts with softened cream cheese.
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Cheese: Parmesan cheese lends extra creaminess and cheesy flavor.
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Seasonings: The savory filling is seasoned with fresh garlic, black pepper, onion powder, and cayenne.
How to Cook Stuffed Mushrooms
Here’s a brief overview of what you can expect when you make stuffed mushrooms at home:
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Clean the mushrooms, then remove and chop the stems.
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Cook the garlic and mushroom stems in oil. Set aside to cool.
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Stir in the remaining ingredients to make the filling.
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Fill each mushroom cap with the filling.
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Bake the stuffed mushrooms in the preheated oven.
How Long to Cook Stuffed Mushrooms
In an oven preheated to 350 degrees F, the stuffed mushrooms should be piping hot and ready to serve in about 20 minutes.