Nature's Garden Loaded BLT Recipe

For this recipe, we take the classic BLT up to a new level and give it the Nature’s Garden treatment!

The flavors of this sandwich pop thanks to delicious organic produce, crispy nitrate free bacon, local cheese, and fresh bread. We've got everything you need to make this dish so check the ingredients listed below, add items to your next order, and give this recipe a try!

Nature’s Garden Loaded BLT

2 slices The Real Bread Company Crunchy Seed Bread
1 tablespoon Southern Swiss Dairy Butter
3 slices Happy Hog Nitrate Free Bacon
1 tomato, sliced
½ avocado, sliced
2-3 slices red onion
½ cup Organic Girl Baby Spinach and Arugula Blend
1-2 tablespoons Sir Kensington’s Mayonnaise
4 oz Sweet Grass Dairy Thomasville Tomme, sliced
salt and pepper

In a skillet, heat the butter until bubbling, then toast the bread on both sides until golden brown. Meanwhile, cook the bacon in another skillet until crispy, then let rest and drain on paper towels. Prepare the vegetables, then get ready to assemble! Spread some mayonnaise on each slice of toasted bread, then pile on the lettuce, tomato, bacon, avocado, onion, and cheese. Adjust the toppings to suit your taste, season with salt and pepper and enjoy!

Cucumber Corn Salsa Recipe

This recipe is healthy, delicious, and can be served in a variety of ways! Loaded with organic vegetables and bursting with fresh summer flavors, this salsa can be enjoyed over a bed of greens, on top of fish or chicken, or eaten simply with your favorite tortilla chips. Get creative and enjoy this summer dish with local and organic produce from Nature's Garden Express!



Cucumber and Corn Salsa

2 ears corn cut away from the cob
1 cucumber cut into bite sized chunks
3 tomatoes, cut into bite sized chunks
2 avocados, peeled, pitted, and diced
1/2 cup Vidalia sweet onion, diced
1/2 cup cilantro, chopped
1 small jalapeno pepper, seeded and diced (Optional)
1-2 cup to 1 cup of Italian salad dressing, to taste
salt and pepper

Prepare all of the vegetables and place into a mixing bowl. Season with salt and pepper, then mix in 1/2 cup of the Italian dressing and the cilantro. Adjust the amount of dressing and seasonings to taste. Garnish with additional cilantro if desired. Enjoy!

Nature's Garden Potato Salad Recipe

With summer in full swing, there is no better time for cool dishes! . The bold flavors from this dish are courtesy of fresh organic vegetables, Lauri Jo’s sweet pickles, and responsibly produced condiments from Sir Kensington’s. Give this recipe a try!
1 ½ pounds Yukon Gold potatoes, diced

sea salt to taste
½ cup Sir Kensington’s mayonnaise
2 tablespoons Sir Kensington’s grain mustard
2 tablespoons white balsamic vinegar

1 tablespoon olive oil

¼ cup Lauri Jo’s Southern Sweet Cucumber Pickles, diced

¼ cup celery, tiny diced

¼ cup diced Vidalia sweet onion
¼ cup finely chopped parsley

salt and pepper to taste

Place the potatoes and salt into a pot of water and bring to a boil, cooking for about 15 minutes or until tender. Drain the potatoes and reserve. Meanwhile, mix together the mayo, mustard, vinegar, and olive oil in a small bowl. In a large mixing bowl, add the cooked potatoes, pickles, celery, onion, parsley, and ½ of the dressing, then mix to combine. Adjust the amount of dressing, salt, and pepper to your taste, then cover and refrigerate to chill. Enjoy!

Tomato Peach and Basil Salad

Anyone from the South knows that two of our favorite summer foods are tomatoes and peaches! This recipe brings them together for a unique salad that is simple and impressive.

With fresh peaches arriving from Watsonia Farms in South Carolina, along with Magic Mountain Tomatoes and fresh basil from Georgia, this recipe celebrates the season’s finest local flavors in a refreshing and memorable dish. Add some local produce to your box and give this seasonal dish a try!


1 pound Magic Mountain Tomatoes

4 peaches, pit removed

1 Sweetwater Growers live basil plant
1/4 cup balsamic vinegar

1 tablespoon brown sugar, optional

1 teaspoon of dijon mustard

1 cloves chopped garlic

1/2 cup olive oil

salt and pepper to taste

In a small mixing bowl, add the vinegar, and whisk in the sugar and mustard to dissolve. Next, add the garlic, then whisk in the olive oil. Season the dressing with salt and pepper to taste. Cut the tomatoes and peaches into bite sized chunks. Next, remove leaves from the basil plant and chop. Combine the tomatoes, peaches, basil, and dressing to taste, then toss well to coat. Adjust the amount of dressing, salt, and pepper as needed. Serve immediately.

Veggie Burgers From No Bull Burgers Now at Nature's Garden

Nature's Garden now offers veggie burgers from No Bull Burgers! 

These are unlike any veggie burger you’ve tried before with excellent flavor and texture. They use organic lentils and barley as the base, then add other organic vegetables to the mix like onions, spinach, roasted garlic, and mushrooms.

Nature's Garden offers all four NoBull varieties, including Original Veggie, Savory Mushroom and Roasted Garlic, Sun-dried Tomato and Spinach, and Mama Mia Spicy Italian. These burgers are already prepared, making them perfect for a quick weeknight meal- simply heat and eat.

Here is a recipe from Nature's Garden :

Nature’s Garden Veggie Burgers

1 package NoBull Burgers

1 tbl olive oil

4 oz Flat Creek Lodge Thomasville Tomme, sliced

2 cups Organic Girl SuperGreens

2 tomatoes, sliced

8 slices Lauri Jo’s Southern Sweet Cucumber Pickles

4 Real Bread Company Hamburger Buns

Sir Kensington's ketchup, mustard, and mayonnaise to taste

Heat a skillet with the olive oil over medium heat until almost smoking. Add the veggie burgers and cook on both sides until heated through, about 6-8 minutes. Next, simply slice your burger buns, then assemble the burgers by evenly distributing the toppings over all four burgers. Enjoy!

Organic Food IS Better For You

Well this comes as no surprise to us, but a new study shows that organic food is better for you than conventional produce. Check out the study here.

Nature's Garden Recipe Mixed Grilled Summer Vegetables

These marinated grilled veggies are simple and tasty, making them a perfect accompaniment to any meal. Enhance the smoky flavors by adding hickory or apple wood chips to your coals or gas grill while cooking. These are quite versatile and great leftover; mix them into scrambled eggs or top a bed of lettuce for a quick salad!

Marinated Grilled Mixed Vegetables

2 zucchinis, cut in half lengthwise

1 yellow squash, cut in half lengthwise

1 sweet onion, peeled and cut across into thick wedges

2 large tomatoes, cut into thick wedges

3 tbl olive oil

¼ cup white balsamic vinegar

salt and pepper to taste

Rinse and prep the vegetables, and place them into a large, flat container. Toss the vegetables in the olive oil and vinegar, then in salt and pepper. Allow the vegetables to marinade for at least an hour, or go longer for deeper flavor. When ready to cook, heat your charcoal or gas grill for high, direct heat cooking. Place vegetables over the flames and grill, starting with the onion, then adding the zucchini and squash, then the tomatoes. Grill until the vegetables are charred and tender, turning once. Remove from heat and allow to cool slightly before serving. Refrigerate any leftovers and save for later use.