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Recent Posts
- Arrowroot Apple Crumble
- Veggie Sushi
- Spanakopita Scramble
- Spaghetti (Squash) and Lemonbalm Chickpea Salad
- Grain and Dairy Free Tiramisu
- Sourdough Tortillas
- Beet & Goat Cheese Ravioli
- Pecan Granola & Goat Milk Yogurt
- Spikenard Sourdough
- Pecan Flour “Bee-Day” Cake
- Back At Last!
- Chocolate Mint Sheet Cake
Ingredients
- Almonds
- Apples
- Arugula
- Asparagus
- Basil
- Beets
- Black Beans
- Broccoli
- Brown Rice
- Butter
- Cabbage
- Caraway
- Carrots
- Cauliflower
- Celery
- Chard
- Cheese
- Chocolate
- Cilantro
- Coconut
- Cornmeal
- Cucumbers
- Daikon
- Dill
- Edible Flowers
- Eggs
- Garbanzos
- Garlic
- Ginger
- Goosefoot
- Green Onion
- Greens
- Honey
- Hot Peppers
- Kale
- Leeks
- Lemons
- Limes
- Maple Syrup
- Milk
- Mint
- Molasses
- Mung Beans
- Mushrooms
- Oats
- Onions
- Oregano
- Parsley
- Parsnips
- Potatoes
- Quinoa
- Rhubarb
- Rosemary
- Sage
- Sesame
- Sourdough
- Spelt
- Spinach
- Summer Squash
- Sunflower Seeds
- Sweet Peppers
- Sweet Potatoes
- Tahini
- Tamari
- Thyme
- Tofu
- Tomatoes
- Tulsi
- Turnips
- Vinegar
- Walnuts
- White Beans
- Whole Wheat
- Winter Squash
- Yogurt
Tag Archives: Basil
Stuffed Tomatoes with Summer Squash & Garbanzo Quinoa
Amazing how in the course of one week, we went from “Oh hey, looks like the first couple tomatoes are ripe,” to devoting hours to harvesting and processing tomatoes. And its only just beginning. One happy byproduct of seed saving … Continue reading
Posted in Garden Originals, Gluten Free, Quick and easy, Salads and Pilafs, Vegan
Tagged Basil, Garbanzos, Garlic, Mint, Quinoa, Summer Squash
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Pesto Rice Bake
Have my fellow intern to thank for this scrumptious innovation, resulting from a fortunate oversight. (Turns out she’s not able to follow a recipe much better than I am.) We loved this dish so much we’ve made it twice since … Continue reading
Posted in Casseroles and Baked Dishes, Garden Originals, Gluten Free, Quick and easy, Vegan
Tagged Basil, Broccoli, Brown Rice, Edible Flowers, Tulsi
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Spaghetti Squash with Herb Pesto
This dish has quickly became a regular feature in our weekly menu here at Ampersand, the perfect fall-back during workshops or when we are too busy for chopping and stirring and fussing over a pot. The pesto can be made … Continue reading