Green Living

Why Fresh Is Best According to Eric Jones of Dude That Cookz

Welcome to Test Kitchen — a series dedicated to experimenting with growing herbs and our Edible Garden collection!

Each month, we’ll speak with a chef or mixologist about our indoor herb garden or indoor vegetable garden plants. In addition to expert preparation and care instructions, they’ll share exclusive food or drink recipes that are as fresh as the ingredients themselves.

Next up is Eric Jones of Dude That Cookz, who created a trio of recipes that will make you the new president of the Clean Plate Club.

When you’re used to being in the hustle and bustle of everything, it’s completely normal to resort to convenience. You more often than not find yourself opting for your favorite fast food joint, that sugary cereal that not only gives you a rush, but also the right amount of nostalgia, or even an emergency PB&J that’ll hold you over.

And while those meals get the job done, they still leave you with the craving for something fresh — something that’ll make you do a little happy dance when you take the first bite.

Eric Jones of Dude That Cookz knows all about meals that’ll make you smile. His southern roots inspire him to create simple meals that don’t compromise on flavor. “I am all about turning good and clean ingredients into great recipes,” Jones says on his website.

Eric and his wife Shanna work together to curate healthy, tasty recipes, which are featured on his website Dude That Cookz. We’re excited to partner with them to create special recipes incorporating fresh veggies and herbs from our Edible Garden Collection! Whether you’re looking to whip up a delicious appetizer or wind down with a cocktail, we’re sure one of these recipes will do the trick.

Brown Butter Sage Meatballs

  • 2 lb. lean ground beef
  • 1/4 cup fresh oregano leaves, chopped
  • 1/2 cup Italian bread crumbs
  • 1/2 cup parmesan cheese, grated
  • 1 large organic egg
  • 1 tbsp. paprika
  • 2 tsp. black pepper
  • 1 tsp. Himalayan salt
  • 1 tsp. garlic powder
  • 1/2 cup butter
  • 2 tbsp minced garlic
  • 10 fresh sage leaves
  • Parsley for garnish
  1. Chop fresh oregano leaves into fine pieces.
  2. Add ground beef, chopped oregano, bread crumbs, grated parmesan cheese, egg, paprika, black pepper, salt, and garlic powder to a large bowl. Mix using hands.
  3. Form palm-sized meatballs and place on baking sheet. Bake at 350 degrees for 15 minutes.
  4. For the brown butter sage sauce, heat skillet to medium heat. Add butter. Once the butter begins to foam (around 2 minutes), add in minced garlic and fresh sage. Continue to stir continuously and cook for an additional 3-5 minutes. You’ll know it’s done when your sauce is a deep golden brown.
  5. Remove meatballs from oven. Place on serving dish and pour sauce over the meatballs.
  6. Garnish with parsley and serve.

Rosemary Whiskey Cocktail

Rosemary & Honey Simple Syrup
  • 1 cup water
  • 1 cup sugar
  • 1/2 cup honey
  • 2 rosemary sprigs
Honey Bourbon Cocktail
  • 3 oz. rye whiskey
  • 1 oz. rosemary & honey simple syrup
  • 2 dashes aromatic bitters
  • 1 rosemary sprig
  • Orange peel for garnish
  1. For the simple syrup, bring 1 cup of water to a boil in a small pot. Add sugar and honey to the boiling water. Continue stirring until sugar is dissolved.
  2. Rinse 2 rosemary sprigs and add to boiling water. Allow to boil for another 60 seconds. Lower heat and simmer for an additional 10 minutes. Allow syrup to cool and pour into a glass container.
  3. For the cocktail, pour the whiskey, rosemary & honey syrup, and bitters into a cocktail glass. Stir. Add an ice block and garnish with an orange peel and rosemary sprig.

Classic Chicken Parmesan

For the chicken
  • 1 lb. organic boneless chicken breast
  • 1 tsp. paprika
  • 1 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground thyme
  • 1/4 tsp. Himalayan salt
  • 2 eggs
  • 1 cup Italian bread crumbs
  • 1/2 cup parmesan cheese, grated
  • 4 slices provolone cheese
For the tomato sauce
  • 28 oz. crushed tomato sauce
  • 1 tbsp. fresh chopped basil
  • 1/4 cup parmesan cheese, grated
  • 1/2 tsp. crushed red pepper
  • 1/2 tsp. black pepper
  • 1/4 tsp. Himalayan salt
For the tomato sauce
  1. In a medium pot, add all tomato sauce ingredients. Cook on low heat for 5 minutes. Set to the side.
For the chicken
  1. Heat skillet to medium heat and add a small amount of olive oil.
  2. Cut the chicken breast into halves. Cover with plastic wrap and tenderize chicken breast using a meat tenderizer. Season each chicken breast with paprika, black pepper, garlic powder, ground thyme, and Himalayan salt. Set to the side
  3. In a large bowl, add eggs and scramble.
  4. In a second bowl, add breadcrumbs and parmesan cheese. Mix.
  5. Lightly coat chicken with all-purpose flour. Coat chicken with beaten eggs. Coat with breadcrumb mixture.
  6. Cook each chicken breast for 3–4 minutes per side. Place in baking pan when done.
  7. Add tomato sauce over the chicken breast. Top off with sliced provolone cheese. Top with freshly chopped basil. Broil until the cheese melts (around 30 seconds).

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