Welcome to the all new Rogue Rhino Gardens!
We grow the most nutrient dense fruits and vegetables in Arizona, thanks to Mother Nature. All of our products are locally grown and pesticide-free.
In order to harvest good things from the Earth, you first need to nurture the Earth, feed the soil and respect Mother Nature.
We believe that access to fresh, local food is the heart of creating healthy, happy families, communities and planet.
Welcome to our New Recipe Section!
We will be adding new recipes throughout the year. We are super excited about the upcoming harvest season and the delicious variety of produce and products we will be offering!
Enjoy browsing the recipes we have collected here for you and if you have a recipe or an idea to share, please let us know!
Enjoy browsing the recipes we have collected here for you and if you have a recipe or an idea to share, please let us know!
Garden Fresh Salsa
Ingredients:
- 3 cups chopped tomatoes
- ½ cup chopped green bell pepper
- 1 cup onion, diced
- ¼ cup minced fresh cilantro
- 2 tablespoons fresh lime juice
- 4 teaspoons chopped fresh jalapeño pepper (including seeds)
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Read Directions
Directions:
- Combine the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl.
Servings: 4-5 cups
Easy Roast Beets
Ingredients:
- 3 pounds whole beets
- Neutral oil, such as Olive or Canola
- 2 teaspoons kosher salt
Read Directions
Directions:
- Preheat oven or grill to 400°F
- Trim beets of tops and root
- Wash and dry thoroughly
- Rub each beet with oil
- Wrap each beet in foil, tightly
- Place in glass dish and transfer to hot oven
- Roast until tender to a knife tip, 45 to 60 minutes
- Remove and cool at room temperature for 15 minutes
- Skin will peel under cool running water, leave whole until ready to use
Enjoy warm, or use in a salad!
Roast Squash with Apples and Brown Butter
Ingredients:
- 3 Tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 2 medium apples, cored and sliced
- 2 medium squash, or squash of choice, peeled, seeded, and sliced 1/2” think
- 1/2 cup chopped pecans
- Sea Salt
- Freshly cracked black pepper
Read Directions
Directions:
- Preheat Oven to 375 Degrees
- In a medium sauce pan melt butter over medium heat. After butter stops sizzling, add the brown sugar and the cinnamon. Stir until well combined.
- Add the apples and sauté’ for 5 minutes or until apples are soft.
- On a sheet pan, toss the squash and the pecans with the apple mixture. Coat completely, then spread out the squash into an even layer on the pan.
- Season to taste with salt and pepper.
- Roast for 15-20 minutes or until tender.
Serve warm
Grilled Corn on the Cob
Ingredients:
- 12 ears of corn, husked and cleaned
- Large bowl of warm water
- Softened butter
- Salt Pepper
Read Directions
Directions:
- Place corn bowl of water, let soak for 20 minutes.
- Remove corn and drain, pat with a towel.
- Rub each ear of corn with the softened butter until completely covered.
- Add salt and pepper and place on top rack of hot grill.
- Cook until golden brown, slowly turn as needed.
- Cook for 6-8 minutes.
- Serve with additional butter if needed.
"Copper Pennies"
Ingredients:
- 15-20 small carrots or 10 medium carrots,
- Cleaned and sliced into discs about 1/4” thick
- 1 teaspoon brown sugar
- 1/4 cup of butter
Read Directions
Directions:
- Place cleaned carrots into a pot of boiling water, cook gently for 10 minutes.
- Add butter and sugar to water.
- Simmer until tender
- Drain.
Serve hot or cold.