Broiled Tomatoes with Herbes de Provence

This is as simple as can be but it will add some sunshine to your breakfast plate. Slice two tomatoes in 1/4 inch pieces and arrange on a baking pan prepared with olive oil. Sprinkle 2 Tablespooms of Herbes de Provence on the tomatoes with salt and pepper. Broil on high for about 3 minutes….

Sorrel and Scape Pesto

Here’s a fun pesto that is a seasonal favorite for summer solstice. It’s garlicky delicious without peeling any garlic! It uses the flower stem of the garlic called the scape (which we remove so that energy goes into growing a bigger, better bulb). The addition of sorrel brightens the taste with its lemony tang. Recipe:…

We are so ready for RAMPS!

They are almost here! And our chefs are ready for them! You can find yummy ramps at: Veraisons Restaurant at Glenora Winery Harbor Hotel Blue Pointe Grill Dr. Frank’s Reserve Tasting Room

Lemon Balm Pesto (Vegan, and delicious)

Lemon Balm Pesto This pesto is the perfect condiment for corn fritters, a topper for pasta and rice or it makes a a great, zesty sandwich spread. 2-3 cloves garlic 2/3 cup cashews (for best results, soak for 12 hours or bring to a boil in water first) 2 cups fresh basil* 1/4 cup fresh lemon balm* 1 tablespoon…

Calendula and Lavender Scrub

Just got done creating some new scrubs. This one has healing and calming qualities because it uses calendula infused into the oil and the fragrance of lavender. Epsom salt also adds calm to the experience.

Salad Dressings with Lemon Balm

These two dressings use lemon balm, a strong citrus-scented member of the mint family. Light and Bright Lemon Balm Dressing Ingredients: 1 cup olive oil 1/2 cup raw apple cider vinegar 1 cup fresh lemon balm, minced 4 tablespoons fresh parsley, minced 1 teaspoon salt 1 teaspoon freshly ground pepper nasturtiums for garnish Combine all ingredients. Cover…