Use our edibles; herbs, veggies and fruits from our greenhouse to make these fabulous recipes.

Sweet Basil
Basil & Tomato Pasta
3 cups tomatoes (chopped) (try Roma or Cherry tomatoes or even a colorful combination of red and yellow plum tomatoes)
1 pkg cream cheese (8 oz. cubed)
1/4 cup sun-dried tomato vinaigrett dressing
1/2 cup fresh basil (chopped) (mix up the flavors by trying regular, keylime or serata basil)
1 pkg linguine (16 oz.)
1/2 cup pine nuts (toasted)

Toss tomatoes with cream cheese and dressing, cover and refrigerate for at least two hours. Cook pasta as directed and place in a large bowl. Toast pine nuts in a 350 degree oven for 3 minutes, watching so they do not burn. Add tomato micture and pine nuts to pasta and toss lightly. Use basil leaves or slices of bell pepper to garnish.


Hungarian Wax Hot Pepper
Hot Peppers & Tomatoes (try Marachi for a less hot alternative)
1 lb peppers
2 tbs olive oil
3 cloves garlic (chopped)
2-3 plum tomatoes

Remove stem and seeds from peppers (WEAR GLOVES)
Saute peppers and garlic in oil for about 10 minutes. Crush plum tomatoes with fork and add to the pan. Saute for another 20 minutes. Season with salt.


Roma Tomato
Baked Tomatoes
4 medium tomatoes(halved)
1/4 cup mozzarella cheese (shredded)
1/4 cup parmesan cheese (grated)
2 tbs bread crumbs
1/2 tsp each herbs (thyme, majoram, basil, and oregano)
1 tbsp olive oil
1/4 tsp salt
18 tsp pepper
1 clove garlic

Heat oven to 425 degrees. Place tomato halves in baking dish, face up. In a small bowl, mix together mozzarella, Parmesan, bread crumbs, herbs, olive oil, salt, pepper, and garlic. Mound on top of each tomato half. Bake 20 minutes until tomatoes are soft and topping is browned and crisp.

Patio Tomatoes
Speedy Chicken Asparagus
5 asparagus spears (cut into 2" pieces)(try our Fresh Picked asparagus in May and June)
2 tbsp sund-dried tomato vinaigrette dressing
1/2 cup chicken (cooked and chopped)
1/4 cup water
1 oz Monterey jack cheese (cubed)
1 tomato (cut into wedges) (try Big Boy, Marglobe or Celebrity)

Place asparagus on microwavable plate with1/4 cup water. Cover and vent. Microwate on high for 1 minute. Spoon dressing into individual salad bowl. Top with chicken, cheese, asparagus, and tomato. Toss lightly.