Home » Blog » Sow, Grow, Sauté: Our Crews Must-Make Recipes! Sow, Grow, Sauté: Our Crews Must-Make Recipes! August 6, 2025 Herbs, Plants, Vegetables From garden beds to dinner plates—we do it all! Our green-thumbed crew isn’t just great at growing… they’re cooking up magic too. Check out some of our team’s favorite garden-to-table recipes, straight from their own harvests and full of flavor. Beth | Greenhouse Associate (Roasted Cherry Tomato Sauce): Beth has both flower AND vegetable gardens that she tends to with her sidekick cat, Chickie, outside of her time here with us and it’s quite impressive! Ingredients: 2–3 lbs cherry tomatoes, stems removed, 1/4 cup good-quality olive oil, plus more for roasting, 1 large yellow onion (diced), 1 TBS fresh garlic (minced), small handful, fresh basil leaves, 3–4 sprigs, fresh thyme (stems removed), kosher salt and freshly-ground black pepper to taste. Directions: Preheat the oven to 400 degrees F. Toss the tomatoes with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside. Meanwhile, add the 1/4 cup of olive oil to a heavy-bottomed sauce pot. Heat over medium-heat until the oil begins to shimmer. Add the onions and cook, stirring occasionally, until they begin to sweat and soften, about 4-5 minutes. Add the garlic, stir to combine, and continue cooking for another few minutes until the garlic is golden. Add the roasted tomatoes (including all of the cooking liquid in the pan), and the herbs, and stir to combine. Season with salt and pepper, to taste. Turn the heat down to low, partially cover the pot with the lid (leaving about a 1″ gap), and let simmer for at least 25 minutes – and up to an hour – stirring occasionally as the sauce cooks. Remove the pot from the heat, and let cool for 10-15 minutes. Process with a food mill to removed skins and seeds. For a smoother sauce, carefully blend with an immersion blender or standard blender. Dish up with your favorite pasta but also makes an amazing tomato soup to go with a crusty grilled cheese! Can also be eaily stored in freezer bags once cooled and frozen for future use! Kenny | Greenhouse Assistant Manager (Fresh Green Tomato Salad): Kenny manages our VP community garden and has a taste for all things spicy! Those super hot peppers? You bet he’s growing them, and its all container planting! Ingredients: Bush early girl tomatoes (make sure they’re still green!), garlic cloves (whole), splash of white vinegar, celery salt, hot pickles (purchased from Runnings), pickled white onion, habanero (and/or time bomb hot cherry) peppers, large spanish queen olives (colossal brand). Directions: *note beforehand that quantities does depend on what size ball jar you are planning to make this in as well as what your preferred vegetable balance is. Adjust quantities to have an even mix of veggies or keep your favorites on the heavier side! Dice tomatoes in 1″ chunks, keep garlic cloves whole, add in peppers whole or halved, add in pickles, olives, and onions. Add in a splash of vinegar, along with the brine from the hot pickles and olives. Mix together, refrigerate and set let for 2-3 weeks. Then enjoy! Plus if you’re a spicy lover like Kenny, you can drink the juice for a hot kick on a hot day! Jenna | Green Good Buyer & Nursery Manager (Jalapeno Poppers): Jenna has a large vegetable garden (along with flowers) with some unique varieties! This year she’s trying yellow jalapenos – how cool! Ingredients: 12 large jalapeno peppers, 8oz cream cheese at room temp, 1/4 cup cilantro (plus 1 TBS for garnishment), 1/4 cup green onion (plus 1 TBS for garnishment), 1/4 TSP garlic powder, 1/4 TSP onion powder, 1/4 TSP fine sea salt, 1/3 cup grated sharp cheddar cheese Directions: Heat oven to 425, line a baking sheet with parchment paper, cut the stems off your peppers and cut lengthwise, discard seeds and membranes. In a bowl combine cream cheese, cilantro, onion, garlic powder, onion powder and salt. Stuff the peppers with the cream cheese mixture, top with cheese, bake for 10-13 minutes until the cheese is bubbling and golden brown. Remove from oven and add garnishments, let cool and enjoy! Gareth | Landscape Office Associate (Balsamic Cucumber Tomato Salad): Gareth has both in-ground, and raised beds for his garden! You can guarantee if he’s not here, he’s in his garden or helping his neighbors with their landscapes and gardens as well! Ingredients: 2 cups cherry tomatoes (halved), 2 cups cucumbers (sliced), 1/4 cup feta cheese, 1/4 cup fresh parsley (chopped), 1.5 teaspoon fresh dill. Balsamic Dressing Ingredients: 2 TBS olive oil, 2 TBS balsamic vinegar, 1 TBS fresh lemon juice, 1 TBS dijon mustard, 1/4 TSP sea salt, 1/4 TSP black pepper. Directions: In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, dijon mustard, salt and pepper. In a large bowl toss together the tomatoes, cucumber, feta, parsley and dill. Add in your balsamic dressing, mix and enjoy! This makes an easy, light snack or a perfect dish to bring to your summer cook-outs and parties to keep things refreshing! Courtney | Asst. Garden Center Manager (Tzatziki Sauce): Courtney uses raised beds with a few planters mixed into the bunch and has the help of her garden pup, Goose, to keep things under control! Ingredients: 1 cup plain, greek yogurt, 1/2 fresh squeezed lemon juice, a few good sprigs of dill, 1 cucumber about 3-4″ long (minced), 4-5 garlic cloves (you can never have enough!), freshly-ground black pepper to taste. Directions: Get your lemon juice squeezed and set aside. Get a small bowl and mix yogurt, chopped up dill, and minced garlic. Chop cucumber to whatever thickness desired, I prefer more of a loosely minced, slowly add in lemon just and mix. The best part is if you like a stronger flavor of dill, garlic, or lemon you can easily just add more in until you’re happy with the taste. Add ground pepper and enjoy! We use it most when we make gyro bowls; It’s super refreshing and can also be used as a veggie dip! We hope you had as much fun reading up on our staffs favorite garden-to-table recipes and get the a chance to try them out! We’d love to hear your feedback and let us know what YOUR favorite recipes are!