Tatsoi is the star of this Gardyn exclusive dish from Chef Katie McCall — retaining its natural beauty and flavor to boot. With bright, fresh herbs, crunchy vegetables, salty peanuts, and a dressing that highlights classic Asian flavors — this salad is anything but ordinary.
Our Gardyners asked – and we listened! This month’s new plant release contained 🎉 CUCUMBERS! Sure, it’s obviously the missing link that brings an unforgettable fresh crunch to any salad, but there’s so much more you can do with the water-packed Cucumis sativus…
You’re got all this fresh food – now what do you DO with it? Food writer, chef, and entrepreneur, Katie McCall brings 5 creative ways to use your freshly snipped herbs and veggies.
Highlight berries at their peak of freshness with this gorgeous, glistening summer salad.
Elevate this season’s sips with lavender flower ice cubes! (PS – There’s a secret to this red wine-lemonade mixture…)
Created by Gardyn team member, Sarah Lader, this updated version of the classic mimosa uses thyme simple syrup to incorporate an earthy yet sweet taste.