Posts Tagged ‘vegetables’

Grow happiness in small spaces…

GROW GARDENS are seed gardening kits created locally in Georgia by the Backyard Safari Company. The egg carton kits contain everything needed for the project. A very easy project for mom and a fun one for kids. Good for a classroom project. Also a good gift choice. Shown below are the two kits we tried. We have tiny little plants making their way up at this time. Best to do this project when you have the time to water frequently and provide sun. And shelter. We had a breeze upset our Salsa garden (replanted and all ok) so a sheltered area is a good idea シ


Salsa Garden

Grow Salsa comes with 6 packages of Heirloom Seeds, Starter Soil, Salsa Recipes, Wooden Plant ID Stakes, Growing Instructions, Pencil & 100% Recycled Fiber Egg Carton Planter. Seeds included: Roma Tomatoes, Jalapenos, Cilantro, Verde Tomatillos, Scallions, Beefsteak Tomatoes


Colors Flower Garden

Grow Colors comes with 6 packages of Heirloom Seeds, Starter Soil, Flower Pressing & Drying Guide, Wooden Plant ID Stakes, Growing Instructions, Pencil & 100% Recycled Fiber Egg Carton Planter. Seeds included: Orange Marigolds, Rainbow Zinnias, Pink Cosmos, Golden Sunflowers, Blue Bachelors Buttons, Red & Yellow Nasturtiums

Visit their site for even more fun Grow Gardens, like the Cocktail Garden and the Pizza Garden.

Backyard Safari Company provided Grow Gardens to help facilitate the writing of an honest review. A positive review is not guaranteed, and all opinions are my own. No other compensation was received.

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Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out.

With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there’s not one vegetable that doesn’t perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don’t mess with a good thing.

Hardcover, 272 pages

The hopeful treasure seeker in me will scan a cookbook to see if there can be a recipe that I would actually want. I only have a dozen or so recipes that I have actually kept over the years. I like simple things when it comes to a meal. Good food. Simple prep. Getting back to the review of this cookbook, I find it’s just a bunch of recipes that I won’t ever make. It’s a clean appearing cookbook with plenty of ideas for those wanting to cook with vegetables. I found the page “How to wash, store, and make your veggies last” to be helpful. The “Barely Recipes” were interesting; a couple of broccoli recipes and a green bean recipe caught my eye. Surprisingly the brussels recipes is exactly how I already prepare mine! 

While I am not impressed, I would recommend it for those who like cookbooks. 

The Blogging For Books book review program provided this complimentary copy for review purposes. No other compensation was received. All opinions are my own.

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  There’s sweet Italian sausage in this pasta dish; turkey or lamb would be great, too.



8 ounces spaghetti

1 teaspoon olive oil

1 lb. sweet Italian sausage, casings removed

1 red onion, thinly sliced

1 head Savoy or green cabbage, halved, cored, and thinly sliced

1 tablespoon red wine vinegar

Cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and return to pot. Set aside. 

Heat oil in a large skillet over medium heat. Add sausage and cook, breaking in pieces until browned and cooked through. With a slotted spoon, transfer sausage to a plate. Set aside.

In the skillet that the sausage was cooked in, add onion, 2 tablespoons water, and cabbage. Season with salt and pepper. Cover; cook until tender, tossing occasionally.

To pasta, add cabbage mixture and sausage. Toss with enough of the reserved pasta water to create a sauce. Season with salt and pepper, and stir in vinegar. 

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 A stellar meatless pasta dish-



1 zucchini, cut lengthwise into thirds

1 red bell pepper, seeded and quartered

1 red onion, cut into medium slices

Olive oil, salt, fresh ground pepper, pinch of red pepper flakes

1/2 lb. penne

1/4 cup finely chopped Kalamata olives

1/4 cup finely chopped walnuts

1/2 cup finely chopped feta cheese

Arrange zucchini, pepper, and onion in a single layer on a baking sheet. Brush all sides with olive oil and season with salt and pepper. Grill until tender and lightly browned, about 5 minutes per side. Remove from grill and cut into 1 inch pieces.

Cook pasta until al dente. Drain pasta and add grilled vegetables, 3 Tablespoons olive oil, pepper flakes, olives, and walnuts. Toss to combine. Season with salt and pepper. Sprinkle feta cheese over pasta and toss.

Serves 4. Leftovers can be served at room temperature or rewarmed in a saucepan over medium heat, stirring and adding water as needed to prevent sticking. If leftovers are planned, add feta cheese to individual servings. 

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