We love growing BASIL by seed. We grow two varieties - GREEK and ITALIAN. This is our Greek variety
This variety produces smaller leaves than the more commonly known and grown Italian varieties but has an intensely fragrant and strongly flavoured leaf
It grows into a beautiful round and compact bush plant and will grow superbly in pots. It adds great value not only for tomatoes but adds ornamental beauty to any garden
This chilled #cucumber#yogurt soup is one of my hot weather favorites. My mother made it decades ago and I’ve made a better version. The keys are fresh #dill and #lemon juice. I had only 4 cukes from our #garden to use. My recipe uses 6, so I scaled the recipe 2/3. Normally I peel, halve, and seed the cukes. Save the peel and seeds for the dogs. Chop cukes into chunks and add to food processor or blender with fresh dill and lemon. Purée. If you need more liquid, add some broth. I like it smooth but you can purée to your desired texture. Put in large bowl and whisk in chicken broth (I no longer use Campbell’s), a qt container of yogurt (regular or Greek), and 1/2 C cream. These proportions are for 6 cukes. S & P to taste. The recipe uses white pepper but I used black. I skipped the green onion. I serve in small cups garnished with a fresh cucumber slice and a sprig of fresh dill. Use #vegetable broth to make this #vegetarian. This is very a refreshing start to your dinner. #foodiesinannarbor#jerf#peopledood#realfood#homechef#homecooking#local#cleaneating#eatwell#healthyeating#glutenfree
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What’s for dinner? Do you love pizza like me? I’m sure you do, but let’s be real pizza isn’t the most healthy thing to eat. So why not get some flatbreads, spread on some pesto sauce, load them up with grilled chicken and all the vegetables you have in your fridge. Pop it in the oven for 7-9 minutes and you are good to go. Oh and you can sprinkle a little cheese on top if you like. This is what I’m eating tonight for dinner! Thanks @eatliveandplay