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Hey plant friends!
I’m Maria, the "Plant Killer Turned Plant Lady" with a mission to help you care for plants successfully, grow your indoor jungles, and cultivate more joy in your life. I've got tons of content for you here on the blog, on the Bloom and Grow Radio Podcast, and Bloom and Grow Youtube Show to help you keep blooming and keep growing.
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At this point in the growing season, I’m sure we all have some beautifully bushy herb plants… and maybe no ideas of what to make with them. Today’s episode is focused on getting these homegrown herbs into our bellies! (If you want help learning how to grow herbs, check out Episode 22: Windowsill Herb Gardening).
I’ve connected with some brilliant female chefs who share their favorite herb inspired recipes! Each chef chose an herb, they share why they love it in recipes so much and then educates us on how to cook their favorite dish inspired by their herb!
The first chunk of this episode is three powerhouse professional chefs who guide us through a LOT of helpful cooking and herb pairing info with mouth watering recipes. Then stay tuned to the end, where Billy shares his famous pesto recipe and my Italian Mom, Mama Failla, shares two sauces you can make with a bounty from the garden.
Cooking food that I’ve grown myself has been one of the most rewarding parts of my plant parenthood journey, I hope this episodes not only gets you growing but gets you cooking too! Make sure to report back to me and these chefs on IG about what you make!
Serena’s recipe for Watermelon Salad with Tomato, Feta and Herb Vinaigrette
Chef Priyanka’s recipe for Whole Roasted Cauliflower with Turmeric Fennel Seed Dates
Chef Priyanka’s BONUS recipe for Vegan Indian Stuffed French Toast
Mama Failla and Billy’s Recipes for Rosemary Bolognese, Sage and Butter Sauce, Mama Failla’s Meatballs and Billy’s Famous Walnut Pesto!
After you make your own pesto or Sauce from Billy and mom’s recipes with freshly harvested garlic- enjoy that flavor all year by freezing the sauce. We suggest filling a sealable freezer bag with the fresh pesto and smoothing it flat so you have about a ½” to ¾” layer. Then seal the bag and freeze. When you need a little pesto flavor, just break off a chunk and toss it into your recipe! I can’t wait to make pesto and bolognese next season with the territorial seed company garlic we are starting this fall!
Serena’s Recipe for Watermelon Salad with Tomato, Feta and Herb Vinaigrette
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