Backyard dinner with garden harvest

Candle light flickered so beautifully! It was a laid-back backyard dinner with grilled tuna garnished with thyme and lemon. Orzo cooked in colorful homegrown tomatoes from last season plus zest and juice of one lemon. A pound of bay scallops, artichoke, chocolate coated almonds and a bottle of rosé from Coteau d'Aix-en-Provence. The flowers were nasturtiums.

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We grow more than a hundred varieties of edible plants in our backyard garden. Please join us in our journey to grow organic, explore recipes and cooking ideas and live a simple and healthy lifestyle.

Los Angeles, CA
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