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  • A Recipe for Fun

    There’s more than one way to enjoy delicious Garden Fresh Gourmet products. Here are some recipes that feature some of your favorites.

    Scallion Pesto


    Chef Tested & True

    All the recipes on our site have been developed and/or tested by Chef George Vutetakis, our illustrious head of research and development.

    Scallion Pesto Roulade

    Featuring Garden Fresh Gourmet Greek Hummus.
    Makes 2 roulades, serves 4.


    Spring Onion Pesto

    1 tablespoon extra virgin olive oil
    ¼ teaspoon garlic, minced
    1 ½ cups green spring onions or scallions, chopped
    2 teaspoons lemon juice
    ¼ teaspoon sea salt
    2 tablespoons water


    Cook the oil, garlic and onions in a small, covered saucepan on medium-low heat. Cook until onions are soft and clear. Stir in lemon juice and salt, cook for another minute. Transfer to a food processor and puree. Reserve.


    Roasted Beets

    ½ cup raw beets, peeled and sliced into matchsticks
    ¼ teaspoon sea salt
    ¼ teaspoon fresh ground black pepper
    1 ½ teaspoons extra virgin olive oil


    Preheat oven to 350 degrees F. Mix together all ingredients and spread evenly on a parchment-lined baking sheet. Bake for 10 minutes. Let cool.



    6 Kalamata olives, pitted and chopped
    ½ cup red bell pepper, cut into thin strips
    2 cups baby arugula
    ½ cup Garden Fresh Greek Hummus
    1 package whole grain tortillas


    Lay a tortilla on a clean surface, spread ¼ cup hummus onto the top half and ½ of the spring onion pesto mixture onto the bottom half. Lay 4 to 6 strips red bell pepper, length-wise, across the bottom of the tortilla. Sprinkle half of the Kalamata olives along the red peppers and ½ of the roasted beets above the olives. Place 1 cup baby arugula across the “equator” of the tortilla. In pinwheel fashion, curl the tortilla over the red peppers and roll tightly to a firm cigar shape. Repeat with the second tortilla. Slice roulades into 1 inch sections and arrange decoratively on a serving dish.