A curated selection of plants and gifts for your home and garden.

January & February Hours

Open Thursday-Sunday 9-5


Heat oil in skillet and sauté onions stirring constantly, until they just begin to color. Add peppers, squash and eggplant and sauté about 5-6 minutes over medium high heat. Add salt, cilantro, red pepper, oregano, lemon juice and black pepper. Stir well and remove from heat.

Cut a circle out of the top of tomatoes and scoop out pulp. Add to vegetable mixture, stir over medium high heat until liquid is reduced to a thick paste. Remove from heat and add ¾ of the shredded cheese.

Spoon the vegetable mixture into tomatoes. Sprinkle remaining cheese and bread crumbs on top. Bake in preheated 350 degree oven for 15-20 minutes. Serve immediately.

Serves 6-8

Baked Stuffed Tomatoes

1 onion diced

2 roasted red bell peppers, seeded and sliced in thin strips

1 zucchini squash, finely diced

1-2 Japanese eggplants, peeled and diced

¼ cup coconut oil

1 ½ teaspoons salt

2 tablespoons cilantro, fresh chopped

1 teaspoon oregano, fresh chopped

1 teaspoon crushed red pepper

1 Tablespoon fresh lemon juice

Black pepper to taste

6-8 large ripe tomatoes

2 cups Munster cheese, shredded

2 Tablespoons dry bread crumbs