This is a small sampling of recipes I have developed for clients including Bonnie Plants and Scott's Miracle Gro. To view, click "RECIPE" to take you to their site. You can view my personal recipes at of the dirt or by clicking the "BLOG" link above.
Enjoy! (and maybe try out one or two)
Fire-Roasted Salsa with Peaches
This salsa achieves a perfect balance between the sweetness of the fresh peaches and tomatoes, and the spiciness of the peppers. The vegetables and fruit can easily be roasted over an open fire, on a gas or charcoal grill, or directly on warm coals. Use any combination of spicy and sweet peppers to suit your taste.
This gumbo is lesser known throughout the country, but is an important dish to Louisiana heritage. Use just about any edible greens you have growing in your garden — we guarantee washing them all will be the hardest part of making this dish! But believe us, it’s definitely worth your effort. Delightfully earthy with a hint of spice, this gumbo is sure to fill you with warmth and satisfaction even on the coldest of days.
Grilled Shortcake Biscuits with Berry Jam
Any stone fruit or other berry can be substituted for the blueberries and blackberries in this recipe. If you're using leftover biscuits - or store-bought ones because you'd rather not make them from scratch - brush the tops and bottoms with melted butter and grill over medium heat for 3 minutes on each side or until they are a dark golden brown.
Warm Winter Slaw
Adding roasted butternut squash and a warm vinaigrette to raw radicchio and kale will slightly wilt the greens and lend a milder flavor. We suggest serving this slaw as a side dish, burger, or sandwich topping, or enjoying it as a main dish topped with grilled salmon.
Roasted Strawberry + Fennel Scones
Strawberries are one of the first fruits to arrive in our markets in the spring and boy do I get excited over them. The sweet, melt-in-your-mouth goodness of a ripe strawberry compares pretty much to...well, nothing. So, to celebrate this Spring goodness, tastebud party inducing berry of deliciousness, I've put them in one of my favorite breakfast items - the (can't ever just eat one) scone. Being honest with you upfront, scones take a little time (and get a bit messy), but they are much easier to make than most people think and are 100% worth it. The fennel flavor won't knock your socks off from licorice-ness. Instead, you'll be delighted with a lightly flavored, highly aromatic, very yummy piece of Springtime breakfast heaven.
Tomato & Watermelon Caprese Salad
Tomatoes and watermelon are two of the best fruits of summer, and they combine in this recipe to make a wonderfully refreshing salad. Using freshly picked melon and tomatoes really sets this simple salad apart, giving it a flavor that may just land it on the go-to menus for your summer meals. If making ahead of time, store in the refrigerator and hold off on adding the vinegar, oil and salt until ready to serve.
Roasted Carrots with Chopped Mint Dressing
Roasting carrots is one of the best ways to bring out and intensify this root’s inner sweetness. Seasoned with a hint of heat that balances nicely with the fresh mint dressing, this is a tasty, versatile side dish. If you happen to have any leftovers, try chopping up the cold carrots and adding them to a salad.
Lavender Upside Down Cake
This gorgeous, colorful cake is sure to impress. (Don’t tell, but it looks a lot harder to make than it actually is.) You can easily adapt the fruit used in this recipe, depending on the season. We tested it once with oranges, and a second time with strawberries, but any fresh berry or citrus fruit would work just as well.
Summer Fridge Pickles (10 minute recipe)
Summer is one of those seasons that seems to bring foods that need (or rather, deserve) pickles, but with soaring temps, the last thing you want to do is heat up your kitchen with boiling vinegar and a canning water bath. Well, here's your perfect solution - a pickle that you can prep in 10 minutes, set in the fridge, and do nothing else but enjoy it the following day. No heat, no turning your kitchen into a steamy sauna, and no need to make 10 jars at a time. This recipe yields one perfect pint jar of summery pickles.
Kohlrabi and Root Vegetable Hash
This hash is perfect for a hearty winter breakfast. It’s full of sweetness from the parsnips and sweet potatoes, with a hint of peppery bite from the kohlrabi. If you are using a cast iron skillet and don’t serve the hash immediately, please note that the eggs will continue to cook from the residual heat of the pan. The current cooking time is just right for a runny yolk.
Lemongrass Noodle Bowl
This noodle bowl is perfect for a cold night or when you want something light but full of bright flavor. With an Asian-inspired broth as the base, fresh ingredients are added to each bowl right before serving, lending bursts of additional flavor. You can add the suggested items below, or use whatever you have on hand. Though the cooking time on the broth is long, it can be left to simmer alone so you won’t be standing over the stove. It can also be made ahead of time and reheated or frozen for later use.
Chocolate Mint Cupcakes
When it comes to adding flavoring to baked goods, it’s common to reach for an extract or concentrated flavoring. But when you use fresh herbs, batters and icings have a better, more natural flavor. With the use of fresh mint leaves in these Chocolate Mint Cupcakes, the flavoring is subtle and perfect. The texture is denser than cupcakes from your average box mix, and holds up well to an array of frostings and decorations.