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

Basil Pesto
 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.