Recipes From The Garden


Nasturtium Spring Rolls with Thai Peanut Sauce

This bright, satisfying, yet light lunch keeps you going through your afternoon or you can use it as an appetizer to a favorite Thai dinner entree or even pho. Nasturtium spring rolls are perfect for any warm spring or summer afternoon or evening. Easy to make, the nasturtium packs a punch that is unexpected in A spring roll. They are so pretty you may not want to eat them but they are equally as delicious! 

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Last of the Winter Veggies: Leek Sauté

Cooking with veggies has been a liberating experience for me as a cook, food-enthusiast, gardener, and mother. I have found confidence in my ability to provide delicious, nutritious, sustainable food to my family and friends. Thinking outside the box and using healthier ingredients in everything that I cook. I have cultivated an incredible deeper relationship with food nurturing myself through growing my own sources of sustenance. It's a wonderful feeling going out and gathering ingredients from the garden and the Growing Dome. I know that everything was grown with care, has the proper nutrients in the soil, no pesticides, no herbicides or chemicals. It’s all organic, fresh, nutrient-dense, and local.

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The Best Vegan Lasagna

There are multiple reasons we suspect lasagna has rotated out of the weekly dinner routine (high fat, cholesterol, carbs, sodium, calories, etc.). But everyone loves a good lasagna, so let’s revise and revisit! Make it modern, healthy, flavorful, skip the side of guilt and opt for a salad.

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Pistachio And Chickpea Caesar Salad

When I first started cooking more plant-based and vegan recipes I struggled to find a Caesar salad that had the crunch, punch, and protein of a traditional Caesar. This recipe has double the crunch, and double the protein, with a nice punch in the dressing without all the fat, & no oil. 

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Chili Verde AKA Colorado Green Chili

Everyone has their favorite version of chili. Some like it spicy, some like it mild, some like it red, some like it green. If you’re like me, you can eat chili all winter long and be happy as can be. It’s easy to make, stores well, and is the perfect match for many other dishes. Before I had a large family, I used to store it in the freezer and warm it up as needed. Now we never have any leftovers, ever! The kids beg for it, and if it gets approved by them, it’s approved by me. That makes life so much more straightforward, plus it is one of my top favorite things to eat. It also keeps us nice and toasty in these cold winter months in Colorado.

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Butternut Squash Soup

This is the time of year that we are all looking for those soothing, warm us up, type recipes, to help acclimate to the changing cold temperatures outside. This soup says fall flavor as much as pumpkin spice! This recipe is creamy, vegan, nourishing, and is full of cozy fall flavors. It's the ultimate comfort food to keep you full & warm this season. It can be frozen or stored in the fridge for up to a week. If you do have any leftovers, it's easy to reheat for a quick lunch on a cold afternoon.

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A Crispy Roasted Brussels Sprouts Recipe

Brussels sprouts get a bad rap. They are notorious for many kids and adults alike having utter disdain for them. Have no fear! These roasted brussels sprouts are delicious, nutritious, and easy! They melt in your mouth, have caramelized outer edges, and a little crunch at first bite. I’m willing to bet, these little bites of goodness will convert any Brussels sprout hater.

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Fried Green Tomatoes Not the Movie But Just as Good!

My family comes from a long line of deep-fried southern cooking. A whole lot of comfort food made with butter, buttermilk, cream, lard, and pretty much anything that would clog your arteries. Tastes great but we have to be practical about our health these days and try to incorporate some healthy substitutions that will make our classic dishes modern, delicious, and less fat and calorie-dense.

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Shrimp and Nasturtium Salad with Pine Nuts

Working at Growing Spaces for more than a decade has allotted me many exciting perks. The one I enjoy the most is having access to fresh produce, veggies, herbs, greens, and fruits all year round. For many years, I have walked into the Growing Dome, like it was the grocery store, at lunchtime and hand-picked my lunch. This shrimp and nasturtium salad is one of my favorite easy Dome Grown recipes.

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Easy Instant-Pot Artichoke with Dipping Sauce

I started making this creamy southern comfort food in 2007. My friend owns a southern, Mardi Gras-themed comfort food restaurant. She gave me the recipe because I was obsessed with how yummy it was! I’ve been making this exact broccoli casserole dish for holiday gatherings and potlucks ever since, and people always want more! My family loves it.

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Roasted Red Pepper and Cauliflower Hot or Cold Soup

I started making this creamy southern comfort food in 2007. My friend owns a southern, Mardi Gras-themed comfort food restaurant. She gave me the recipe because I was obsessed with how yummy it was! I’ve been making this exact broccoli casserole dish for holiday gatherings and potlucks ever since, and people always want more! My family loves it.

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The Best Way to Eat Your Broccoli, Broccoli Casserole!

I started making this creamy southern comfort food in 2007. My friend owns a southern, Mardi Gras-themed comfort food restaurant. She gave me the recipe because I was obsessed with how yummy it was! I’ve been making this exact broccoli casserole dish for holiday gatherings and potlucks ever since, and people always want more! My family loves it.

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Simple Pad Thai Recipe: Shrimp, Chicken, or Vegan.

Most people think you can't make restaurant-quality food at home. Well, I am here to tell you if that is your sentiment, you are sorely mistaken. I am going to change your mind! It took me more tries than I would like to admit to getting it right. To keep it clean & healthy, but decadent and delicious.

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Smooth and Creamy Hummus Recipe

It’s easy to make and delicious on just about any vegetable, cracker, pita chip, or toast. You can add just about any herb, spice, or vegetable you like to adjust the taste. Bonus points if it was grown in your Growing Dome.

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Best Spinach and Artichoke Dip Recipe

New Year’s is always a good time to make your favorite appetizers, dips, and drinks. I’ve been experimenting with different ways to make my creamy, cheesy spinach artichoke dip over the years. I have experimented with full-fat cream cheese, Neufchâtel cheese, mozzarella cheese, and even vegan substitutes. This is my favorite dip recipe, and it is pretty simple. It melts in your mouth! You will want to double the recipe just for yourself.

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Gluten-Free Chocolate Beet Brownies

Beets are full of good stuff. They contain a unique source of phytonutrients called betalains, which are antioxidant, anti-inflammatory, and detoxifying. They are also chock full of vitamins and minerals, especially folic acid, manganese, and potassium. So, I guess you could say that these gluten-free beet brownies are "healthy".

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Baked Kale Chips

The first time I made kale chips, I remember thinking, “Should they taste burnt like this??” As it turns out, the answer to that question is no. After multiple failed attempts that were either too soggy or too burnt, I believe I have finally found the perfect kale chip. Yes, this is a very serious business, this kale chip business.

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Fresh Tomato Bruschetta

It’s peak tomato season, which means it’s also bruschetta season! By bruschetta, I mean the Americanized version of authentic Italian bruschetta, featuring ripe red tomatoes, basil, and garlic on golden, toasted French bread.

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Not a Vegan Carrot Cake

Since I am not a vegan like Kesy I couldn't really do a vegan recipe. Instead, I give you my nana's recipe for the best carrot cake ever with homemade cream cheese icing. She is Sicilian and the only thing I love more than her cakes is her meatballs.

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Vegan Chickpea and Sorrel Salad

Now that you have read How to Grow Sorrel, I am sure you are wondering what do do with those tangy green leaves. Don't worry. We have your back. This three-step vegan salad is the most straightforward recipe we have ever featured.

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Homegrown Chicken Pot Pie

Homegrown Chicken Pot Pie with Organic Dome Grown Veggies. What better way to say farewell to the winter growing season than with the ultimate comfort food. Fill your belly with fresh chicken, herbs and winter veggies from your Growing Dome.

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Lupina: Vegan Filipino Egg Rolls

Lupina – Vegan Filipino Egg Rolls I am a massive fan of any spring roll or fresh roll. But this time of year, they aren’t the first dish that comes to mind. The weather often inspires my appetite. When it’s cold outside, I usually yearn for comfort food like chili, soup, hot tea, etc. Lumpia...

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Vegan Fully Loaded Feel Better Pho

Fully Loaded Feel Better Vegan Pho I took a class with vegan chef Tess Challis to learn how to make this dish specifically, and I have simplified and streamlined it here for you. This is a comforting dish from a food culture that I incorporate into my everyday lifestyle.  The secret to making delicious vegan...

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Tomatillo Green Chile Tamales

Tomatillo Green Chile Tamales It’s prime green chili season! If you live in the western united states, then you know all about green chilis. If you one of the few who does not let me give you a little insight. Pueblo Native Americans have cultivated chiles for centuries, but the modern renditions of the peppers...

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Pumpkin Squash Risotto

Pumpkin Squash Risotto  Harvest time is upon us for pumpkin and all varieties of squash in and out of the Growing Dome.  I love a nice warm comfort food as the leaves begin to change, the days get shorter, and the nights colder. Risotto is just that! Here is a recipe from my kitchen to...

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Greek Village Salad

Greek Village Salad  In honor of our Tomato plant of the month, our September Recipe is a Greek Village Salad. This recipe is my go-to for a quick and light meal that easily uses all the excess tomatoes we have at this time of year. Serves 1-2      Total Time: 10 min  What you need:...

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Artichoke Salad

Artichoke Salad  In honor of our Artichoke plant of the month, our August Recipe is my family’s favorite Italian salad. It can be eaten alone or paired with homemade pasta for a healthy recipe. Serves 4-6      Total Time: 15min  What you need: SALAD INGREDIENTS: 1 head red-leaf lettuce – chopped into bite-sized pieces1 head...

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Vegan Buffalo Chickpea Tacos

Vegan Buffalo Chickpea Tacos Spice up your next taco night with food from your dome and an easy-to-follow recipe from Peppers and chickpeas combine with a spicy Buffalo sauce and a cooling drizzle of ranch in this flavorful take on traditional tacos. Serves 4 What you need: ⅓ cup hot sauce 3 tablespoons Sriracha sauce 2...

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One Healthy Snack Without The Burden Of Prep Time

One Healthy Snack You  Can Grab On The Go… Without The Burden Of Prep Time You like to eat. You want a healthy snack. You’re hungry… all the time. It’s the same for all of us. We’re all hungry all the time.  My kids are always asking for food… always on the prowl for the...

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Our Sugared Lives

TOO MUCH SUGAR TOO MUCH SUGAR – This is all we hear in the news and in health magazines. Every news organization is reporting on Americans eating too much sugar. What does all this mean? How much is too much?  Most people think “eh, I don’t eat doughnuts and cookies so I should be OK”. ...

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Smoothie made from Garden Greenhouse Veggies

A delicious and nutritious smoothie right from the garden! Ingredients: 1/2 zucchini, peel and remove seeds 1/2 cucumber, peel and remove seeds 5 cherry tomatoes (this recipe uses yellow cherry tomatoes) 10 chunks of pineapple (this recipe uses frozen chunks) 1/4 cup water 1 teaspoon honey Blend coarsely chopped vegetables, pineapple, water, and honey in...

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Greenhouse Chocolate Zucchini Cake

Our friends in Taos, New Mexico once published this recipe – we just couldn’t get enough of this yummy treat, and wish to pass it on to our fellow gardeners… (** as originally from friend of Yart, Janine N; Yart leaves out the ingredients with the asterisks) Chocolate Zucchini Cake Cream together: 1/2  Cup (**margarine)...

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