Thyme and Rosemary Roasted Beets

Ingredients:8 fresh beets2 TBS olive oil1 tsp dried rosemary1 tsp dried thymesalt & pepper to taste Directions:Preheat oven to 425 F. Wash and trim beets, leaving their skins on. Wash and reserve beet greens. Line a cookie sheet with tin foil. Place beets on cookie sheet. Drizzle with olive oil and sprinkle with rosemary, thyme, salt & pepper. Shake cookie …

Basil Smoothie

Ingredients:1 1/4 cups plain yogurt (any brand is good)1 cup packed fresh basil leaves, I used lemon basil (WOW)1 1/2 cups Lemon Simple Syrup, recipe follows1 cup ice Directions:In a blender, combine the yogurt, basil, *Lemon Simple Syrup, and ice. Blend until smooth and frothy.Pour into frosted glasses and serve immediately.4 (6-ounce) servings Lemon Simple SyrupIngredients:1 cup of water1 cup …

Volunteer Profile: Matt Guerrieri

I first became associated with the Homeless Garden Project in December of 1995 when it was still an operating program under the umbrella organization of the Citizen’s Committee for the Homeless. Dr. Paul Lee, who married my wife Peg and me, ten years earlier, asked me at our 10th Wedding Anniversary, if I was interested in joining the Board of …

Meet Robert, a Trainee

Q. When were you with HGP?  In what capacity did you work at HGP? A. I started March/ April 2010- present. I am working as a trainee. Q. How did HGP impact where you are now? A. I am currently staying at the shelter and I have an interview with Project Reconnect. I am volunteering at the shelter and I …

Summer Squash Soup with Basil

A delicious way to use your end-of summer bounty of squash! It would also be delicious served chilled. Ingredients:2 tablespoons olive oil1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped1 large onion, chopped6 cups Summer Vegetable Stock1/2 cup julienned basil1 1/2 tablespoons butter, softened1 1/2 tablespoons flourSalt and freshly ground pepper to tasteJuice of 1 lemonSour cream or plain …

No-Noodle Summer Squash Lasagna

Ingredients:1 pound lean ground beef (90% lean) (optional)1/4 cup chopped onion1 can (15 ounces) tomato sauce1/2 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon dried basil1/4 teaspoon pepper4 medium ‘Raven’ zucchini or ‘Zephyr’ yellow squash (1-1/4 pounds)1 cup (8 ounces) cream-style cottage cheese1 egg, beaten3 tablespoons all-purpose flour1 cup (4 ounces) shredded mozzarella cheese Directions:In large skillet, cook beef and onion over …

Blueberry Lavender Cranberry Crisp

Ingredients:3 cups blueberries1 cup cranberries1/2 teaspoon lavender flowers3/4 cup sugar Topping:1-1/2 cups crushed oatmeal graham crackers1/2 cup brown sugar1/2 cup melted butter1/2 cup sliced almonds Directions:Preheat oven to 350 degrees F. Combine blueberries, cranberries, lavender flowers, and sugar. Mix well and pour into an 8 x 8-inch baking pan. Combine crushed crackers, brown sugar, melted butter, and sliced almonds. Crumble …

Kale Chips

A delicious alternative to traditional chips that kids love! Ingredients:1 bunch of kale1 tablespoon extra-virgin olive oil, divided1 tablespoon sherry vinegar1 pinch sea salt, to taste Directions:Preheat an oven to 300 degrees F (150 degrees C). Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size (about the size of a small …

Spicy Cabbage and Basil

Ingredients:1 small head cabbage (purple cabbage is also really great)1 ‘Sierra Blanca’ white spring onion3 cloves garlicLarge handful of ‘Mrs Burns’ lemon basil6 Tbsp olive oil1/4 Tsp cayenne powder1/4 Tbsp red pepper flakesSea salt and black pepper Directions:First heat a large pan and add the oil, cayenne, and red pepper. Halve the onion and slice it finely; throw them into …