Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, the green goddess's rock garden. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look 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 on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. The Green Goddess's Rock Garden is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook the green goddess's rock garden using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make The Green Goddess's Rock Garden:
- Get 2 large Russet potatoes
- Make ready 2 cups cottage cheese
- Prepare 1 head fresh broccoli, cut into pieces
- Take 1/3-1/2 cup raw sunflower seeds
- Get Organic tamari or shoyu
- Get Butter
- Prepare to taste Salt and pepper
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Instructions 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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