Last month I started planting some lettuce and herbs around the outside of our house. I realize I don’t have much patience and would rather get trays of plants than start them from seed, because I seem to have forgotten what I planted in the trays. I think it was sweet and red rubin basil, but I’ll know for sure in a few weeks!

So far the lettuce has been untouched by insects and animals and the kale is taking a while to grow:

Mostly lettuce with cilantro up front, lemon grass, green onion & chives to the right and scrawny kale way in the back.

I also planted some easy-growing mint and sage in a planter by the patio, and this beautiful curry plant is doing great on its own:

The elegant curry plant: looks like rosemary, smells like chicken.

Now, both my parents were in the agriculture business, growing tomatoes and roses and a lot of other plants and produce. You would think that I inherited some of their talent, but I always found it a struggle to keep mint plants alive and can’t figure out why my basil won’t grow. This time it’s a little different, so I’m hoping my attempt at growing plants in the ground rather than black plastic buckets will break my streak of bad luck.

So while I wait for my plants to grow, I’d like to announce the winner of the Frito-Lay Gluten-Free Prize Pack! The winner was determined through an unbiased Canadian coin-toss. And now, the winner of this awesome giveaway is…..

Gabby from The Veggie Nook!

Congratulations on winning this awesome gluten-free prize pack! I’m sure you’ll enjoy munching on these tasty Tostitos and Lay’s chips while learning more about eating Gluten-Free on a Shoestring, woo hoo!

Now, earlier I mentioned those mystery seedlings possibly being basil plants (I really hope they are!) Here’s a good recipe to try with any type of basil pesto you may have. The walnuts (or pecans, if you prefer) give it a nice, hearty crunch and the addition of mushrooms give it a more meaty texture.

Walnut Pesto with Mushrooms – serves 2

1/3 cup walnuts or pecans, lightly toasted and broken into pieces
1/4 – 1/3 cup cream
1/2 cup basil pesto
1 cup sliced mushrooms
1/2 cup shredded Parmesan cheese
additional walnuts or pecans for garnish
Cooked noodles

Instructions:

In a blender, add walnuts and  pesto, blend until combined and nuts are chopped, but do not puree.

In a medium frying pan, sautee sliced mushrooms in olive oil over medium heat until softened, about 3-5 minutes. Add pesto and walnuts, stir for about a minute. Slowly add cream and stir to combine for about 2 minutes or until it just begins to simmer.

Serve over cooked noodles, sprinkle with parmesan cheese and extra walnuts or pecans.

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