Spicy Eggplant Stir-Fry Recipe Inspired by What is Growing in the Garden
Eggplant Weekend at the Atlanta Botanical Garden There’s nothing better than cooking with vegetables harvested at their peak. This past weekend at the Atlanta Botanical Garden's Edible Garden Outdoor Kitchen, we celebrated the summer harvest with a vibrant Spicy Eggplant Stir-Fry
A Juicy Bite of Summer from Chef Megan at the Atlanta Botanical Garden
If summer had a signature appetizer, this just might be it. Bursting with color, crunch, and cool vibes, these Watermelon Feta Stacks with Pistachios were the garden party favorite at the Atlanta Botanical Garden—and for good reason! Stacked high with sweet
Easy Gluten-Free Banana Bread
Easy Gluten-Free Banana Bread 1 1/2 cups garbanzo flour (chickpea flour) 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt 3 medium ripe bananas, mashed 2 tablespoons honey 2 teaspoons vanilla extract 2 large eggs 2 tablespoons coconut oil, melted 1 teaspoon apple cider vinegar Optional: 1/2 cup chocolate chips 1/2 cup chopped raw walnuts or pecans Preheat oven to 350◦. Line a 9 x 4-inch loaf pan with parchment paper and spray with coconut
Butternut Squash Cauliflower “Risotto”
Butternut Squash Cauliflower “Risotto” 2 cups butternut squash, peeled and cut into 1″ pieces 1-2 Tbsp extra virgin olive oil 2 cups riced cauliflower 1 medium sweet onion, chopped 2 Tbsp extra virgin olive oil or ghee 3 garlic cloves, minced ¾ cup veggie broth, divided ¼ cup
Wild Smoked Salmon on Endive for the Best Fresh Appetizer
Wild Smoked Salmon on Endive4 ounces Wild Alaska Sockeye Smoked Salmon, small dice6 ounces Neufchâtel cheese (farmer cheese)Zest and juice of 1 small lemon¼ cup red onion, small dice2 tablespoons capersFresh cracked black pepper to taste2 heads Belgian endiveMicrogreens or