http://www.rockgardenherbs.com/

Rock Garden Herbs, 7295 NW 41sst Street, Miami, FL (2026)

07/25/2023

Chives and Eggs Stir-Fry 🌱
Quick and easy recipe fir for any meal of the day!

INGREDIENTS
5 large eggs
1/8 teaspoon sugar
1/2 teaspoon salt
1 teaspoon Shaoxing wine
1/4 teaspoon ground white pepper
1/4 teaspoon sesame oil
4 teaspoons water
2 cups Chives (chopped)
4 tablespoons vegetable oil

INSTRUCTIONS
Crack the eggs into a large bowl, and add the sugar, salt, Shaoxing wine, white pepper, sesame oil and water. Beat the eggs for a good 30 seconds until you see a layer of small bubbles floating on the surface of the beaten eggs. Mix in the chives until combined. Now you are ready to cook.
Heat a wok until it just starts to smoke, and then turn the heat down to medium low. Wait 10 seconds, and then add the oil. Coat the wok with oil using your spatula to swirl it around. The oil should be hot but not smoking when you add the egg mixture.
Once you pour the eggs into the wok, flip and stir them slowly with a spatula, being careful not to let the eggs brown or firm up too much. Once the eggs are just cooked, they’re ready. Serve!
Source: thewoksoflife.com

06/27/2023

PASTA WITH WILD MUSHROOMS AND HAZELNUTS & GRUYERE 🌱

INGREDIENTS
1/2 ounce package dried wild mushrooms, any variety
1 cup heavy cream
3/4 lb pasta, any shape
4-5 cups fresh wild mushrooms, trimmed and sliced
3 Tbsp butter
1 large shallot, minced
3 cloves garlic, minced
2 tsp fresh thyme leaves stripped from the stems
2 tsp fresh sage, chopped or thinly sliced
1/3 cup Marsala wine, or other fortified or dry white wine
1/2 cup grated Gruyere cheese plus more for optional garnish
1/3 cup chopped toasted hazelnuts
salt and fresh cracked black pepper

INSTRUCTIONS
Heat the cream to a simmer on the stove or in the microwave, then add the dried mushrooms. Make sure the mushrooms are submerged in the hot cream, cover, and set aside for 20 minutes while you continue cooking.
Cook the pasta until just al dente in plenty of well salted water. Drain and keep warm.
While the pasta is cooking, saute your mushrooms, in batches, in a large skillet. You can saute them in butter or olive oil, or do it in a dry pan, which is my preference. Saute until they have begun to lose their moisture and are turning golden. Remove to a plate.
Add the butter to the same pan and saute the shallots. garlic, thyme and sage over medium low heat for several minutes until softened but not browned.

Add the Marsala to the pan and let it bubble down, stirring to scrape up any browned bits from the pan.
Strain the mushrooms from the cream and add the cream to the pan and swirl everything together. Bring up to a simmer and season with salt and pepper. Turn down the heat and stir in the cheese, just until it starts to melt.
Chop the hydrated mushrooms and add them to the pan along with the other mushrooms.
Add the pasta to the pan and give everything a good mix. If the pasta has cooled, bring it up to temperature.
Serve right away, garnished with the nuts, extra cheese if you like, and more fresh herbs

06/22/2023

HEIRLOOM TOMATO CARPACCIO WITH MICROGREENS 🌱😊

INGREDIENTS

2 large heirloom tomatoes
1 ear fresh corn
1/2 cup cherry tomatoes, halved
4 oz burrata cheese
1/3 cup pistachios
1/4 cup microgreens
2 tablespoons extra virgin olive oil
2 tablespoons balsamic glaze
salt and pepper, to taste

INSTRUCTIONS

Thinly slice heirloom tomatoes and spread over a large serving dish. Cut corn from the cob and sprinkle corn over tomatoes.
Add on cherry tomatoes, then pull burrata into small pieces and place over everything. Top with pistachio and microgreens.
Drizzle everything with olive oil, balsamic glaze, and salt and pepper to taste.
Source: bromabakery.com

06/13/2023

Avocado Beet Toast with Microgreens ❤️🌱

INGREDIENTS
serves 2
1 medium-sized beet scrubbed
3/4 of a 10oz tub plain hummus
4 slices hearty gluten-free or regular sliced bread
1/2 avocado, sliced
3oz crumbled goat cheese
1/2 cup microgreens
sea salt

DIRECTIONS
Preheat oven to 400 degrees then line a baking sheet with foil. Place beet inside another piece of foil then seal and place on baking sheet. Bake for 40 minutes to 1 hour, or until a knife inserted into the center of the beet meets little resistance, but is not mushy. Once cool enough to handle, use a paper towel to help peel off the skin (should be fairly easy,) then slice beet and add to a food processor with hummus. Process until smooth. Can be done 3-4 days ahead of time.
Toast bread (gluten-free eaters - do NOT use a toaster that has been used for regular bread. Instead, place bread on a foil lined baking sheet and broil for 1-2 minutes a side,) then spread with beet hummus and top with avocado, goat cheese, microgreens, and sea salt.
Source: iowagirleats.com

05/31/2023

Arugula salad with edible flowers 🌱🌸

INGREDIENTS

5 cups baby arugula, washed

1.5 cups Rock Garden edible flowers

3 – 4 ounces crumbled farmer’s cheese (you can sub feta or goat cheese if you can’t find)

1/2 red onion, sliced

4 – 5 radishes, thinly sliced

1/2 red apple, thinly sliced (more or less)

Chives (to taste)

for the dressing:

2 tablespoons orange blossom honey

1/4 cup canola or grape seed oil

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

2 tsp finely chopped basil (optional)

Salt and pepper, to taste

DIRECTIONS

Combine the first 7 ingredients in a large bowl (arugula through chives), arranging as you see fit. You can also arrange the ingredients on individual plates, if you prefer.

For the dressing: Combine the honey, oil, vinegar, Dijon, and basil in a bowl or jar. Shake or whisk to combine and emulsify. Season with salt and pepper to taste. Serve over the salad.

05/22/2023

Try These Vegan Summer Rolls With Us! 🌱

What You’ll Need
Makes 6 small vegan summer rolls

1/2 Cup (62 gr) of Diced Red Onion
2 (5 gr) Garlic Cloves
A handful (30 gr) of Peeled Peanuts
1/3 Cup (25 gr) of Spring Onions
A handful (15 gr) of Fresh Dill
A handful (15 gr) of Fresh Cilantro
2 Tablespoons (20 gr) of Lemon Juice
1 Tablespoon (10 gr) of Peanut Oil
Sea Salt and Black Pepper to taste
1 Cup (78 gr) of Cooked Glass Noodles
6 Rice Paper Sheets 6.2 inch (16 cm) in diameter
For the tamarind sauce

2 Tablespoons (30 gr) of Tamarind Concentrate
2 Tablespoons (30 gr) of Pure Date Syrup
1 Tablespoon (10 gr) of Water
1/2 Teaspoon of Dried Chili Flakes, optional
Instructions
1. Boil half a pot of water, then place a handful of glass noodles into the pot and mix for 5 – 10 seconds until they’re soft. Drain and wash them with cold water, then set aside.

2. Peel and finely dice the red onion. Next, finely chop the peanuts, crush the garlic cloves, wash, and finely chop the spring onion, coriander, and dill, and place all that goodness into a bowl.

3. Season with the lemon juice, peanut oil, sea salt and black pepper to taste, then mix and set aside. In the meantime, boil the kettle.

4. Add a bit of the boiled water into a shallow bowl, and place a rice paper sheet in it. Let it sit for a second or two, to soften up, then carefully take it out with tongs and with your hands transfer it onto a flat clean plate.

5. Here’s where the fun begins. Take a bit of the glass noodles, making sure you’ll have enough for 6 rolls, and place it on the lower center of the rice paper sheet, then put a bit of the green mixture on top. Lift the bottom end of the rice paper and fold it over the greens and noodles.

6. Fold in the sides of your rice paper, then tightly roll, and place on a serving plate. Repeat this process until you’re out of the mixture.

7. For the tamarind dipping sauce place all the ingredients into a bowl, mix, then dip your vegan summer roll in and enjoy! 🙂
Source: letsbrightenup.com

11/30/2022

Roasted Whole Cauliflower with Herbed Tahini Cream 🌱
Ingredients
HERBED TAHINI CREAM:
¼ cup fresh lemon juice
2 garlic cloves, peeled
1 teaspoon maple syrup
½ teaspoon sea salt
½ cup parsley leaves
2 green onions, chopped
1 sprig rosemary, leaves removed
½ cup tahini
⅓ cup ice water, plus extra
CAULIFLOWER:
1 medium-large head of cauliflower, 2 lbs, leaves removed
1 tablespoon olive oil
sea salt and ground black pepper, to taste

Instructions
Make the herbed tahini cream. In the food processor combine the lemon juice, garlic, maple syrup, salt, parsley, green onions, and rosemary. Pulse the mixture until herbs are finely chopped. Add the tahini and pulse to combine. It will get pasty. With the motor running, drizzle in the ice water until you have a smooth, fluid, slightly aerated sauce. Check for seasoning and set aside.
Preheat the oven to 400°F.
Make the whole roasted cauliflower: using a paring knife, cut into the core of the cauliflower on an angle to expose the “branches” and crevices of the cauliflower. Flip the cauliflower right side up and place in a steamer basket. In a large pot, bring a couple inches of water to a boil. Once boiling, carefully drop the steamer basket in and close a lid on tight. Steam the cauliflower for 10 minutes. The exterior should yield to a poke from a paring knife.
Carefully extract the cauliflower from the pot and dry off the surface thoroughly. Flip the cauliflower over and spoon some of the romesco into the crevices. Shake and tap the cauliflower to work it in.
Line an oven-proof skillet or baking sheet with parchment paper and place the cauliflower inside, right side up. Brush the exterior with olive oil and season with salt & pepper. Transfer to the oven and set a timer for 10 minutes.
After 10 minutes, take the cauliflower out and brush it liberally with romesco. Place the cauliflower back in the oven for another 35-40 minutes, or until browned, dry on the exterior & yielding when poked with a knife.
Serve whole roasted cauliflower hot on a platter with more romesco, herbed tahini cream, and garnishes of choice.
Source: thefirstmess.com

11/22/2022

Garlic Rosemary potatoes is a perfect addition to your Thanksgiving table! 🌱

Ingredients
2 pounds baby potatoes, golden or red
1 tablespoon minced garlic
1 teaspoon salt salt
1/2 teaspoon pepper
1 tablespoon chopped rosemary
2-3 tablespoons Olive Oil
Fresh Rosemary and Grated Parmesan optional for garnish

Instructions
Cut baby potatoes in half. If using larger red potatoes, cut them into quarters.

Place potatoes in a large bowl and toss in olive oil.

Add garlic, salt and pepper and toss until all the potatoes are well coated in seasoning.

Lay the potatoes out on a baking sheet in a single layer.

Sprinkle the Potatoes with a Rosemary Herb Seasoning or chopped rosemary.

Bake at 350F for about 45 minutes or until they start to brown and are soft when pierced with a fork.

Fresh Rosemary and Grated Parmesan optional for garnish
Source:bigbearswife.com

11/16/2022

Mediterranean orange pomegranate salad with mint 🌱🍊

INGREDIENTS
1 ½ oz thinly sliced red onions (about 1 cup)
25 fresh mint leaves, chopped
6 Navel oranges, peeled, sliced into rounds
Pinch kosher salt
Pinch sweet paprika
pinch ground cinnamon
Seeds (arils) of 1 pomegranate
Dressing
1 lime, juice of
1 tbsp extra virgin olive oil (I used Early Harvest Greek EVOO)
1 tbsp honey
1 ½ tsp orange blossom water, optional (affiliate link)
INSTRUCTIONS
Make the dressing. In a small bowl, mix together the lime juice, olive oil, honey and orange blossom water. Set aside.
Place the sliced onions in a bowl of ice cold water. Set aside for 5-10 minutes, then remove the onions from the water and dry them completely.
Prepare a serving platter. Sprinkle half the amount of chopped mint leaves on the platter, then arrange the orange slices and onions on top. Sprinkle a pinch of salt, sweet paprika, and cinnamon. Now spread the pomegranate seeds on top.
Drizzle or spoon the dressing over the orange pomegranate salad (You can add as little or as much as you want of the dressing.)
Finally top the salad with the remaining fresh mint leaves. Set aside for 5 minutes or so before serving.
Source:themediterraneandish.com

11/07/2022

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage. A perfect comfort food! 🌱

Ingredients

12 oz Italian sausage casings removed (I used 3 sausage links)
1 tablespoon olive oil
10 oz potato gnocchi
1 cup heavy cream
½ cup chicken broth
1 cup butternut squash puree
3 cloves garlic minced
2 tablespoons fresh sage chopped
2 tablespoons fresh thyme
salt and coarsely ground black pepper to taste
Instructions

Remove sausage from casings and slice it.
Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.
To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper.
Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.
Source: juliasalbum.com

11/01/2022

Bring it to life with Rock Garden Herbs 🌱🍉

Rock Garden Herbs

07/25/2023

06/27/2023

06/22/2023

06/13/2023

05/31/2023

05/22/2023

11/30/2022

11/22/2022

11/16/2022

11/07/2022

11/01/2022

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