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Roasted Vegetable Salad

April 22, 2014 by Becky

If you are in a salad rut, including roasted vegetables is a great way to add color, texture, flavor and dimension…with minimal effort!  Roasting vegetables is not just easy to do, but it also brings out a wonderful flavor that is surprisingly delicious when paired with fresh lettuce and a cooked egg.

Roasted Vegetable Salad main

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Filed Under: Recipes, Vegetables Tagged With: asparagus, avocado, dressing, potatoes, recipe, roasting, vegan, vegetarian, veggies

Edible Flowers

April 18, 2014 by Becky

Edible flowers are a fun addition to a summer salad, are gorgeous when candied, and make beverages more beautiful.  They are easy to use and add a special flare to your dish!

Edible Flowers

Some of the flowers on our list may surprise you.  You might already have them growing in your yard without even realizing the culinary excitement that awaits!  There are a few things to remember when cooking with flowers:

  • use flowers that are grown organically
  • make sure the flowers you want to eat are edible, as some flowers can make you sick
  • eat flowers in moderation, they can cause digestive or allergy problems if overusededible flower anatomy
  • if you know you are allergic to a certain plant, avoid eating its flower
  • eat the edible parts (usually just the petals) of edible flowers–remove pistils and stamens
  • Do not use non-edible flowers as a garnish, guests may reasonably assume that if a flower is in their food, they can eat it

 Top Ten Edible Flower Picks

Borage is an annual herb (also known as starflower).  Borage flowers are usually blue, but can also appear pink or white.  They have a faint cucumber taste and are well-suited to salads, beverages and desserts.

Chrysanthemums have a mild flavor.  Sprinkle the petals over a salad for a beautiful presentation.

Daylilies are slightly sweet with a mild vegetable flavor and work well for garnishes, desserts, or even deep frying!  Use only the orange daylily.

Lavender has a sweet floral flavor and lends itself well to both sweet and savory dishes.  Use it in desserts or stews, or simply use it as a beautiful garnish.

Nasturtiums are one of the most commonly used edible flowers.  They have a sweet, peppery flavor.  Beautiful as a garnish, in a salad, or even on an open-faced sandwich.

Pansies can be eaten whole (including violas and johnny-jump-ups).  They have a sweet flavor and are good for use in salads, drinks and desserts.

Dianthus has a clove-like flavor and adds lovely color to a salad.  Beautiful in an ice ring for a party, or freeze petals in individual ice cubes.

Roses are a staple in many yards, and perhaps soon in many kitchens!  All varieties are edible.  The flavor varies between types and colors, but they are generally fruity, with deep colors having a more pronounced flavor.  Great for salads, garnishes, beverages, and many other culinary uses.

Scented Geraniums are ideal in desserts, drinks, and even frozen in ice.  Flavor generally corresponds with variety.  The Citronelle variety may not be edible.

Squash is possibly the most surprising member of our list.  They can be eaten raw, sauteed in butter, or even deep fried!  This is a great way to prevent waste if your plants produce more than you (and all of your neighbors!) can use.

*Please note: this list is not exhaustive.  Many flowers are edible.  This list contains our ten favorites.  If you want to eat a flower that does not appear on this list, make sure to reference a reputable source to ensure its safety.  Some flowers can make you sick.

We are developing recipes for flowers and will begin posting when they are in season.  If you have a favorite flower recipe or idea that you would like to share, leave it in a comment!  We just might feature you in an upcoming post!

Filed Under: Flowers, Recipes, Tips & How To's Tagged With: flowers, gardening, green, recipe

Avocado & Slow-Roasted Tomato Toast

April 15, 2014 by Becky

Roasting is one of my favorite ways to cook veggies, as I mentioned in my post about roasted asparagus.  Tomatoes are another reason why.  Slow roasting concentrates their flavors, making even so-so tomatoes wonderfully delicious and tender…similar to how a slow-cooker can turn a tough cut of meat into a tender and juicy dish. If garden-fresh tomatoes aren’t in season but you need a fix, this is a perfect way to prepare them to get maximum flavor from a less-than-flavorful store bought tomato!

slow roasted tomato toast 3 pin

The flavors of roasted vegetables are deep and rich.  The tomatoes come out juicy and soft and the garlic will spread right into the toast.  slow roasted tomato avocado toast collage

Slow-Roasted Tomato & Avocado Toast

Ingredients:

  • 4 medium tomatoes, halved
  • 8 cloves garlic, unpeeled
  • 2-3 Tbsp olive or avocado oil
  • dried Italian seasoning (or 2 sprigs fresh herbs)
  • freshly ground sea salt & black pepper
  • 2 avocados
  • 1-2 tsp lime juice
  • 8 toasted french bread slices
  • balsamic reduction*

Directions:

  1. Preheat oven to 300 degrees.  Place the garlic cloves and tomatoes, cut-side up, in a baking dish.  Drizzle with oil and sprinkle with Italian seasoning, salt & pepper.
  2. Roast for about 1 hour & 45 minutes (up to two hours). Tomatoes should be slightly reduced in size and skins should be puckered.
  3. Check the garlic after about 1 hour 15 minutes.  They might be done before the tomatoes.  Remove if done, continue roasting if not.
  4. Tomatoes can be served right away, or refrigerated for up to 5 days in an airtight container.
  5. To assemble the toast, begin by toasting 8 slices of french bread.
  6. Peel and pit the avocado and mash with lime juice.
  7. Remove the peel from a clove of roasted garlic and spread it over a slice of toast.  Spread avocado mixture over the garlic.  Top the avocado with a roasted tomato, and drizzle with balsamic reduction.

slow roasted tomato toast 6 square*To reduce balsamic vinegar, add 1 cup to a saucepan over medium heat.  Stir frequently for about 10 minutes, or until balsamic is reduced to desired consistency.  It will thicken as it cools, so remove it from the heat before it looks completely done.

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Filed Under: Recipes, Tomatoes Tagged With: avocado, lime, recipe, roasting, Tomato, vegan, vegetarian, veggies

Cowboy Caviar

March 18, 2014 by Becky

If you are looking for something a little different, really simple, and super quick, look no further!  It’s a fabulous appetizer served with chips, or as part of a main meal…like a taco bar topping.  Whether your ingredients are straight from the garden, or came from the produce section, you will impress your guests with this flavorful treat!

Cowboy Caviar

Cowboy Caviar

Ingredients:

  • 1 can (15.25 oz) supersweet yellow corn
  • 1 can (15.25 oz) white corn, drained
  • 2 cans (15 oz each) black beans, rinsed & drained
  • 1 can (14.5 oz) petite diced tomatoes, drained
  • 1/2 bunch cilantro, chopped
  • 3 green onions, thinly sliced
  • 1 red bell pepper, diced
  • 2-3 cloves garlic, minced
  • 1 avocado, diced
  • 1 packet Good Seasons Italian Dressing mix (dry)
  • 3/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 1/2 tsp salt

Directions:

  1. Add all ingredients to a large bowl and gently combine.  Delicious right away, but even better once the flavors have had a chance to mingle.  Serve with chips, or in a taco bar.

Cowboy Caviar square

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Becky

  

~Becky

Filed Under: Recipes, Tomatoes, Vegetables Tagged With: avocado, Corn, garlic, Lemon, lime, recipe, Tomato, vegan, vegetarian

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