Denise Shackleton’s Garden-Fresh Recipes | Garden Design

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 8 fresh mint leaves (plus more for garnish)
• ¼ cup pomegranate seeds (plus more for garnish)
• juice from 1 lime (plus more limes for garnish)
• 3 oz white rum
• 2 oz simple syrup (see below for recipe; agave nectar works, too)
• 1 cup ice (might need more)
• soda water (I use lime-flavored soda water)
• 6 slices thick-cut bacon, diced
• 1 (8-ounce) package cream cheese, room temperature
• 1 cup freshly grated Parmesan cheese
• 1 cup mayonnaise
• 1 medium-size sweet onion, diced
• 2 tsp freshly cracked black pepper
• 10 oz cherry tomatoes, detaching stems is optional
• 2 pounds eggplant, skin on, cut in ½-inch cubes
• salt (to drain eggplant, and for seasoning)
• flavorful extra-virgin olive oil
• 1 large yellow onion, cut in ¼-inch dice
• 2 anchovy filets, cut in thirds
• 1½ cups very ripe (or canned, drained) tomatoes
• 4 large celery ribs, sliced ¼ inch thick at an angle
• agrodolce (sweet and sour sauce—see below for recipe)
• 4 Tbsp golden raisins
• 4 Tbsp pine nuts