A curated selection of plants and gifts for your home and garden.
Annual 4th of July Sale
Friday, Saturday and Sunday only
20% off plants, garden art, gifts
Consignment items not included.
Open Daily 9-5
1/2 pound fresh Italian basil
2 ounces fresh Italian flat leaf parsley
1/2 cup pine nuts or walnuts
6 cloves fresh garlic
2 cups virgin olive oil
1/4 ounce parmesan cheese, grated
Place de-stemmed herbs, nuts and garlic in food processor and pulse until they are finely chopped. With processor running continuously, pour oil into the herb mix in a steady stream until well blended. Stir in parmesan cheese. Serve over hot pasta or as a topping for grilled meat or fish.
Bake tomatoes in 400 degrees oven for about 15 minutes or until tomatoes begin to burst and soften. Set aside to cool.
In a large pot of boiling salted water, blanch green beans until bright green in color, 2-3 minutes. Drain into a bowl of ice water. Once cooled, drain and set aside.
Place ½ cup of cooked rice in each serving bowl. Top rice with chicken, tomatoes and green beans.
Serve warm or cold.
Chicken Pesto Bowl
1 pound boneless, skinless chicken breasts
½ cup basil pesto (see recipe below)
3 cups cooked brown rice
3 Tablespoons olive oil plus more for preparing pans
2 cups cherry tomatoes
1-pound green beans, trimmed
1 teaspoon fresh oregano, chopped
Salt and pepper to taste
Preheat oven to 400 degrees F. Line a 9x12 baking dish with parchment paper. Lightly oil paper. Place chicken breasts in the dish. Top the breasts with the pesto covering each well. Bake for 20-25 minutes or until chicken is no longer pink. Remove from oven and allow to cool. Once the chicken is cool enough to handle cut into one-inch chunks.
Lightly oil a baking sheet and place tomatoes in a single layer on the prepared sheet. Mix olive oil with oregano, salt and pepper. Drizzle over the tomatoes. Gently toss to coat.