RECIPES from the Garden
Food is one of the most fundamental importances in life, but it’s also an artistic process! Just as with beauty, delicious food is also in the eye of the beholder. Thus the “perfect” recipe is subjective and different to every body, whether that be because of taste preferences, dietary commitments, or allergies.
"Recipes" have to be tweaked and tailored to the individual to make truly amazing food! For this reason, we provide ingredients and methods, but not exact quantities and ratios. We like LOTS of flavor so we use lots of ingredients, but you can add more or less, include or exclude whatever you want according to your tastes. It's fun to cook from a creative perspective rather than to copy someone else’s version of great food!
We're not here to tell you what your flavor palette is. We aim - through beautiful photos and unique food formulas - to inspire you to play with your food!
Lump crab meat
Heavy whipping cream or half & half Diced red onion Diced mushrooms (optional)
Oil or butter
Shrimp, peeled and deveined
Cayenne pepper (optional)
Fresh pasta, such as tortellini or fettuccine
Garnishes: roasted red pepper slices, parmesan, chopped chives and whole chive flowers, dried parsley
1. Bring salted water to a boil to cook the pasta.
2. While the water heats and as the pasta cooks, reduce the cream with red onion, mushrooms, black pepper, pink salt, and cayenne pepper in a skillet.
3. Add broccoli to the sauce, and continue reducing. 4. Gently sauté the shrimp with garlic powder, black pepper, and pink salt, until shrimp are firm and pink. 5. Drain the pasta.
6. Assemble the dishes: layer tortellini in the bottom of a bowl or on a plate, spoon over sauce, top with shrimp, and garnish with desired toppings.
7. Feast while hot!