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Recipe Sharing

If you'd like to share your garden recipes with us, send us an email. We're just getting started, so check back for updates.

Breakfast:


Lunch:

Garden Pasta Salad


Appetizers:

Guacamole & Moroccan Lentil Salad

Rick's Favorite Hummus

 

Breads & Snacks:

Rosemary Roasted Almonds


Soups & Salads:

Golden Squash Soup with Chaya


Main Dishes:

Pronto Pumpkin Soup


Desserts & Beverages:

Pineapple Syrup &
"The Life-Changing Loaf of Bread"


Garden Pasta Salad

submitted 8/31/2011 by Rick Smith

Garden Pasta Salad

Ingredients-

  • 1 pkg. (12 ounces) RONZONI Garden Delight Rotini
  • Ken's Steak House® Lite Northern Italian dressing with Basil & Romano
  • 4 oz. Vermont Sage Cheese, cubed (also available a WinnDixie)
  • 1 jar (about 10 ounces) pitted Kalamata olives, drained
  • 10 oz. grape tomatoes, sliced in half
  • 1 small head of broccoli, chopped
  • 1 can (15 oz.) of chick peas, drained
  • Fresh snap peas to taste, cut into quarters
  • 6 mini bambino eggplants (boiled & chilled)
  • 1/2 cup quarted and marinated artichoke, drained & sliced
  • 2-3 oz. Ramano, finely grated

Directions-

  • Prepare pasta according to directions and place in refrigerator to chill.
  • While pasta is chilling, prepare veggies and sage cheese cubes.
  • Mix all ingredients with pasta in a large pot, stirring in salad dressing 1 Tbsp. at a time until all ingredients are lightly coated.
  • Chill for 1 hour.
  • Yield: 6-8 servings.

Organic Mini Bambino Eggplants Mini Bambino Eggplants are about the size of a superball, smaller then a golf ball. The plant grows to about 2 feet tall and produces lots of these small veggies that are delicious. Simply give them a boil to soften, then refrigerate to chill, and serve cold with a vegetable dip. Or, add them (boiled & chilled) to your Garden Pasta Salad... YUM!! Organic Seeds

 

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