Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, the green goddess's rock garden. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
As plant designers, we help clients select the most appropriate interior and exterior plants for their unique situations. Instead she cultivated a rock garden of alpine plants, tenacious little ground-hugging perennials that grow agonizingly slowly It is a full-color record of the masterwork of a designer one British magazine gleefully called the Green Goddess. A show about the rejuvenation of Hatfield by Lady Salisbury and.
The Green Goddess's Rock Garden is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. The Green Goddess's Rock Garden is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook the green goddess's rock garden using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make The Green Goddess's Rock Garden:
- Take 2 large Russet potatoes
- Take 2 cups cottage cheese
- Make ready 1 head fresh broccoli, cut into pieces
- Prepare 1/3-1/2 cup raw sunflower seeds
- Prepare Organic tamari or shoyu
- Take Butter
- Take to taste Salt and pepper
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Steps to make The Green Goddess's Rock Garden:
- Bake potatoes in 400 degree F oven for 1 hour. Wash and Pierce with a knife once to vent before hand.
- Steam or simmer to cook broccoli in 1-2 inches of water in a covered saucepan until just tender but still bright green, 5-7 minutes. Drain, roughly chop and set aside.
- Roughly chop sunflower seeds and set aside.
- Assemble potatoes: place a baked potato in a shallow bowl, like a pasta bowl. Cut open and push sides of potato inward to break potato apart. Butter and salt and pepper lightly.
- Add 1 cup of cottage cheese on top of potato. Add 1/2 of chopped cooked broccoli. Add 1/2 of chopped sunflower seeds. Drizzle with tamari. Repeat with other potato and serve.
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