Garden Recipes from Graze the Roof

by Lindsey Goldberg, Graze the Roof Program Manager
Graze the Roof Garden Fresh Salad

  • Harvest a basket full of fresh heirloom greens: butter lettuce, wild perennial arugula, Italian flat leaf parsley, miner’s lettuce, nasturtium leaves and flowers, brightly colored viola blossoms, spinach, and tender red Russian kale leaves.
  • Wash, dry and throw the greens into a big bowl.
  • Sprinkle a handful of raw sunflower seeds on top of the greens
  • Garnish with fresh feta cheese
  • Dress with olive oil and balsamic vinegar

…A salad full of color, flavor, crunch, and nutrition!
Graze the Roof Purple Beans

  • Harvest Royal Burgandy Green Beans off of their vine throughout the summer and early Fall!
  • Wash and trim pointy edges
  • Sautee in a pan with a tablespoon of coconut oil and the juice of a Meyer lemon, 2 minced garlic cloves, and a little salt and pepper to taste.
  • After the beans have been sauteed for 5 minutes, add a handful of slivered almonds, and sautee for another 3-4 minutes.

Serve Immediately!