08 – August Recipes

pepper plant

Pattypan squash: Buttery Patty Pan Squash with Basil

Tomatoes: Creamy Tomato Basil Soup

Parsley:Creamy Parsley Soup

Holy Basil: Chicken and Holy Basil Stir Fry

Mountain Mint: Watermelon and Fresh Mountain Mint Mocktail

Anise: Anise Hyssop Sauce

Edible flowers: Granola Parfaits with Home-made Chamomile yogurt and Edible Flowers

Zucchini: Blueberry Zucchini Cake

Butterhead lettuce: Butter Lettuce Salad with Gorgonzola and Pear Dressing

Green leaf lettuce: Omelette Wrap

Salad Mix: The Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette

Sweet and spicy mix: Mustard Greens and Beet Greens Salad

Kale: Kale and Mushrooms with Creamy Polenta

Chard: Vegetarian Stuffed Chard

Beans: Bean Salad dressed with a French Vinaigrette

Arugula: Open-faced Omelet with Arugula

Spinach: Creamed Spinach to Die For

Green onions: Pickled Green Onions

Fresh chamomile: Seared Sea Scallops with Chamomile Beurre Blanc

Purple peppers: Stuffed Purple Bell Peppers

Green peppers: Green Pepper Smoothie

Cucumbers: Cucumber Rolls with Creamy Avocado

Lemon balm: Lemon Balm Iced Tea

Carrots: Balsamic Honey Glazed Rainbow Carrots

Beets: Shaved Rainbow Beet Salad

Lemon basil: What to do with Lemon Basil

Basil: Basil Aioli Dipping Sauce

Eggplant: Indian Spiced Roasted Eggplant

Broccolini: Stir Fry with Broccolini and Shiitake Mushrooms

Chamomile flowers

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