|
The Edible Landscape
Peas!
No veggie garden is complete without these delicious additions.
Read the full article by clicking here |
|
The 5th Dimension
 Everything else you need to know about successful gardening
Build Your Own Home Smoker--Without Using a Refrigerator
Here's a "recipe" for the perfect home smoker on a serious budget. It requires only four components! And, you can use this smoker even in the winter.
Read the whole story by clicking here
|
|
The Beautiful Landscape
 Pansies Don't Care If Summer Never Gets Here!
If you happened to invest in a few pansies this season, they are probably the flowers that are blooming best during this cool weather.
Find out more about how to grow these easy-going annuals |
|
The Perennial Landscape
The Ever Popular Sedum
Grown for their colorful foliage and tidy habits, sedums are popular in all kinds of perennial gardens.
Click here for an overview of these plants and a few growing tips
|
|
The Herbal Landscape
 Saving Herbs for Winter Tea
Fresh herb tea is fabulous, but dry a few sprigs to enjoy on winter evenings. It's incredibly easy, whether you dry tea herbs or culinary herbs.
Click here for these quick and easy tips
To purchase bulk dried herbs including several kinds of herbal tea blends, check the Quick Links box above.
|
Minty Yogurt Chicken
Serves 4
|
|
8 chicken thighs, skinned
1 tablespoon honey
2 tablespoons lime juice (or lemon juice)
2 tablespoons plain yogurt
4 tablespoons chopped fresh mint
salt and pepper to taste
Stir honey, lime juice, yogurt, mint, salt and pepper together in a medium bowl. Slash the chicken thighs several times. Place in the bowl with marinade and stir thoroughly. Refrigerate for at least 30 minutes.
Preheat the broiler. Line a pan or cookie sheet with aluminum foil. Place the chicken on the foil and broil until thoroughly cooked and golden brown, turning occasionally.
Sprinkle with additional mint to garnish and serve with potatoes and tomato salad.
Recipe courtesy of Beier's Greenhouse. Adapted from The Low Fat, Low Cholesterol Cookbook by Christine France. New York: Anness Publishing, 1996.
July 26, 2009
|
