OPEN DAILY 8 A.M.|7 A.M. FOR MEMBERS WED. & SUN.

Spaces Farmer’s Markets

Saturdays | 7 – 9 p.m.

1200 W. Vineyard Rd Phoenix, Arizona 85041

Recipes courtesy of Gertrude’s Restaurant

 

Tomato Salad

Ingredients:

2 beefsteak or 3 plum tomatoes, sliced into wedges

2 cucumbers, peeled and sliced

½ small red onion, peeled, cut in half, thinly sliced

1 clove garlic, peeled and minced

½ cup basil leaves, course chopped or torn

¼ cup feta cheese crumbles

1 tablespoon extra-virgin olive oil (garlic-herb infused if available)

2 teaspoons balsamic vinegar

Salt and pepper to taste

OPTIONAL: 1 cup arugula leaves

 

Instructions:

Toss all ingredients in large mixing bowl. Stir gently to distribute evenly.

Yield: 4 Servings

 

Grilled Vegetables

Ingredients:

2 zucchini squash, quartered lengthwise

1 yellow squash, quartered lengthwise

2 Nopales – quills removed, cut into thirds

1 onion, peeled, thick sliced (1/8 inch)

1 tablespoon olive or vegetable oil

Salt and pepper to taste

OPTIONAL ADD-INS: cherry tomatoes, asparagus, cauliflower, green beans, or carrot discs


Instructions:

Toss all veggies in oil, salt and pepper on a hot grill, flipping every 3 minutes until desired softness. Serve immediately, as Nopales will “weep” quickly as they cool.

Yield: 4 Servings

 

Grilled Butternut Squash and Eggplant Foil-Pack

 

Ingredients:

1 butternut squash, peeled, seeded and cubed about 1-inch square

1 eggplant, brined and thick sliced (1/4 inch)

1 tablespoon cooking oil 2 tablespoons butter, cubed

2 sage leaves, thinly sliced

1 sprig fresh rosemary

Salt and pepper to taste


Instructions:

Start with eggplant as it needs to brine a few minutes for best results. Slice the eggplant, sprinkle with salt on both sides, set aside to allow to weep.

Cut butternut squash lengthwise, remove seeds, peel and cube or slice to preference. Once eggplant begins to weep, rinse thoroughly. Create a foil pouch using 2 sheets of heavy duty foil. Crimp sides tightly so all moisture stays inside. Place all ingredients in pouch and seal tightly. Place on hot grill (450˚) for 20 – 25 minutes until squash is tender.

To serve, remove rosemary sprig.

Yield: 4 Servings

 

Melon Agua Fresca Smoothie

Ingredients:

4 cups watermelon, seeded and large cubed, frozen (about half a large watermelon)

½ cup lime juice, fresh squeezed

6 – 10 mint leaves, sliced or torn

¼ cup sugar

Pinch salt

4 cups ice

OPTIONS: Sub or include Canteloupe; use melon juice to make ice cubes and sub those for traditional ice cubes.


Instructions:

Toss all but the ice into blender, pulsing until the blades begin to turn freely, then blend until smooth, adding ice as needed to achieve desired consistency.

Yield: 2 Servings

 

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