I have been making this version of
pesto for a year or more now and I’ve been teaching it in my winter cooking classes and it’s usually a favorite. I originally started making it because my then, 2 year-old loved basil
pesto but once basil was out of season and he had become a pickier eater I started making this version with greens of all kinds (beet greens, chard, spinach, etc.) I made it this past weekend for my son’s......
Read more »
This soup is simple and comforting. The sunchoke flavor shines through, but the cauliflower mellows it just slightly. Potatoes or another mild root veggie would do the same thing. The pesto is optional of course, but it adds a nice zing to the soup.
Variations:
Swap a few potatoes or parsnips for the cauliflower
Use leeks or shallots in place of the onion
Omit the optional cream for a vegan soup
Top with any pesto or bright, herby sauce you have on hand
...
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...success. I’ve been meaning to submit this recipe to them but in the meantime, here it is. And it has an irreverent title to boot! It’s toasted bread, rubbed with garlic, slathered with
pesto and doused with brothy black beans. That’s it and it’s really, really good. Make it and tell me when you do and what you think. Zuppa Bastarda (“Bastard Soup”) –inspired by Carol Boutard (of Ayers Creek Farm) who got the recipe from Nostrana which got the......
Read more »
...make a wonderful
pesto so if you have some in your garden or see a bunch at the farmers market or in your CSA box, this is one thing to do with it. Garlic Scape
Pesto. Next to the bowl of
pesto you see the very tops of the garlic scapes which hold the flower of the plant. You want to use the scape right up to this part but I typically don't include the immature flower in the
pesto......
Read more »
...w/ Blackberry and Italian Prune Preserves Rice Custard Apricot (or peach or plum) Cobbler Strawberry Summer Cake Strawberry Rhubarb Crisp Steel-cut Oats with Berries Winter Squash and Coconut Muffins Zwetschgendatschi (Prune Tart) Odds & Ends Apple Cider Syrup Chili Cheese Cornbread Muffins Cilantro Yogurt Sauce Cornbread Garlic Scape
Pesto Green Harissa Homemade Mayonnaise with Herbs Homemade Veggie Bouillon Last Minute Sandwich w/ Mizuna and Spicy Mayo Peanut Sauce Pizza Dough Poaching Eggs Salsa Verde (Parsley) Winter Greens
Pesto......
Read more »
...blueberries. It might be steamed artichokes, a green salad and bread, or roasted beets, some canned tuna (delicious Oregon Albacore) and a white bean salad. We’ve been digging our first couple of hills of potatoes and they need nothing more than salt or a bit of aioli or some fresh parsley to be perfect. And speaking of parsley I made a
pesto with parsley and toasted pumpkin seeds last week that may well find itself into my Herbs in the......
Read more »
...use all that lettuce Herbs: parsley salsa verde (video tutorial & recipe), green sauce for any tender herb (dill, cilantro, basil, parsley, etc.), 15 different
pestos Recipes that use a lot of something: sauteed cabbage, leek, cabbage & white bean soup w/ herb stems, parsnip & parsley hash, kale
pesto, braised greens, vegetable ragouts, roasted winter squash & onions w/ tahini lemon sauce, onion tart, cabbage pancakes. Preserve some of your produce: Pickles, Pickled Jalapenos & Carrots (Escabeche), Kimchi, Roasted......
Read more »
...you start the night before while cleaning up dinner or the next morning. And I feel downright smug sometimes when I sneak steps in that way. You can make a
pesto or other sauce in the morning and cook the starch in the evening or cook some rice in the morning and toss with a vinaigrette and fresh veggies at night. You get the drift. So, here’s the Nicoise recipe and a link to my August classes in which we’re......
Read more »
The beginnings of Savory Bread Pudding -- the addition of some Winter Greens
pesto makes this dish even better. I love watching the Olympics, that is, I love the actual races, performances, personal stories and all the emotion and physical rigor and determination that culminates in these two weeks. I tend to go on longer runs myself during the games. I stay up too late watching just one more qualifying speed skating race, and I read the sports section every......
Read more »
...(harissa) Spiced Meatballs w/ Tomatoes & Chickpeas (roasted tomatoes, cooked chickpeas) Squash & Rice Fritters w/ Cilantro Yogurt Sauce (cooked rice) Stovetop Scalloped Leeks and Potatoes (chicken stock) Tuscan Bean and Farro Soup (roasted tomatoes, cooked beans) Tomato, Chard & Peanut Stew (roasted tomatoes) Very Green Risotto (chicken stock or veggie bouillon) White Beans, Roasted Tomatoes, Spicy Sausage (cooked beans, veggie bouillon, roasted tomatoes) Zucchini Rice Fritters (cooked rice) Zuppa Bastarda (Black Beans over
Pesto Bruschetta) (cooked beans,
pesto) ......
Read more »
...I can think of. If you have favorite ways to use these Anaheims or some roasted Poblano chilies please share! Roasted chilies, tomato jam,
pesto, applesauce and roasted tomatoes. I managed the quantity of my frozen, roasted tomatoes well this year since with our cool, wet spring we won’t be seeing tomatoes in the market for a good while. I have enough for a few more sauces or soup bases and for quesadillas and sandwiches. As I canvas the nearly......
Read more »
...veggies, share them with your neighbor or make a giant something–curry, soup, gratin, 3 batches of
pesto. . .and freeze half or give some away. You will make fast friends! And speaking of friends, the community piece is just plain cool. You get to know other members, the farmer(s), how they grow the food, how hard they work to provide a nice variety of things for you to eat any week of the year. That is HARD to do! And......
Read more »
...vitamin-rich punch. I started using lots of herbs in my cooking because they added so much flavor to simple dishes. And since they were growing in my tiny garden they were always just there and free and why I got so used to using them. So when I was out of lettuce for my son’s sandwich once I put parsley on it instead. (He still loves parsley and asks for it now.) Mediterranean cuisines bring us herb-rich
pestos and......
Read more »
...be adapted to suit a wide variety of tastes, preferences and needs. This page will change regularly and feature links to recipes and ideas for peak season produce and will help guide you to particularly relevant recipes on the site. Summer! This page changes frequently to feature links to recipes and ideas for peak season produce and will help guide you to particularly relevant recipes on the site. Rigatoni with
Pesto & Zucchini combines to early summer favorites into a......
Read more »
These are some of my favorite sauces,
pestos, dressings and condiments that enliven the simplest dishes. Basic Vinaigrette: for salad greens, slaws, cooked or raw vegetables, steak salads Chili Tahini Sauce: for bowls of beans, grains, roasted and/or raw vegetables, herbs Cilantro Yogurt Sauce: for grains, beans, roasted veg, vegetable pancakes/fritters, meatballs, pita sandwiches Ginger, Lime, Cilantro Dressing: Delicious on rice, tofu, noodles, roasted vegetables, beef, chicken and seafood Avocado Herb Sauce: use on tacos/burritos,......
Read more »
Nettles are prolific in cooler climates in late winter/early spring in western North America. They grow in wooded areas, open meadows and along road sides. Most of them sting but are rendered completely harmless after a quick visit to a pot of boiling water. Do be careful when handling them raw. Use a gloves or a dish towel to harvest, rinse and blanch them.
Nettles are tender and delicious. They make a wonderful pesto, are a great addition to scrambles or soups, pasta dishes and fritters. Nettles have been used culinarily and as medicine for millennia. They are notably high in vitamin A and C as well as potassium, manganese and calcium.
They keep for up to a week, stored in a plastic bag in the refrigerator.
...
Read more »
I have been making this version of pesto for a year or more now and I’ve been teaching it in my winter cooking classes and it’s usually a favorite. I originally started making it because my then, 2 year-old loved basil pesto but once basil was out of season and he had become a pickier eater I started making this version with greens of all kinds (beet greens, chard, spinach, etc.) I made it this past weekend for my son’s…
…success. I’ve been meaning to submit this recipe to them but in the meantime, here it is. And it has an irreverent title to boot! It’s toasted bread, rubbed with garlic, slathered with pesto and doused with brothy black beans. That’s it and it’s really, really good. Make it and tell me when you do and what you think. Zuppa Bastarda (“Bastard Soup”) –inspired by Carol Boutard (of Ayers Creek Farm) who got the recipe from Nostrana which got the…
…make a wonderful pesto so if you have some in your garden or see a bunch at the farmers market or in your CSA box, this is one thing to do with it. Garlic Scape Pesto. Next to the bowl of pesto you see the very tops of the garlic scapes which hold the flower of the plant. You want to use the scape right up to this part but I typically don’t include the immature flower in the pesto…
…w/ Blackberry and Italian Prune Preserves Rice Custard Apricot (or peach or plum) Cobbler Strawberry Summer Cake Strawberry Rhubarb Crisp Steel-cut Oats with Berries Winter Squash and Coconut Muffins Zwetschgendatschi (Prune Tart) Odds & Ends Apple Cider Syrup Chili Cheese Cornbread Muffins Cilantro Yogurt Sauce Cornbread Garlic Scape Pesto Green Harissa Homemade Mayonnaise with Herbs Homemade Veggie Bouillon Last Minute Sandwich w/ Mizuna and Spicy Mayo Peanut Sauce Pizza Dough Poaching Eggs Salsa Verde (Parsley) Winter Greens Pesto…
…blueberries. It might be steamed artichokes, a green salad and bread, or roasted beets, some canned tuna (delicious Oregon Albacore) and a white bean salad. We’ve been digging our first couple of hills of potatoes and they need nothing more than salt or a bit of aioli or some fresh parsley to be perfect. And speaking of parsley I made a pesto with parsley and toasted pumpkin seeds last week that may well find itself into my Herbs in the…
…use all that lettuce Herbs: parsley salsa verde (video tutorial & recipe), green sauce for any tender herb (dill, cilantro, basil, parsley, etc.), 15 different pestos Recipes that use a lot of something: sauteed cabbage, leek, cabbage & white bean soup w/ herb stems, parsnip & parsley hash, kale pesto, braised greens, vegetable ragouts, roasted winter squash & onions w/ tahini lemon sauce, onion tart, cabbage pancakes. Preserve some of your produce: Pickles, Pickled Jalapenos & Carrots (Escabeche), Kimchi, Roasted…
…you start the night before while cleaning up dinner or the next morning. And I feel downright smug sometimes when I sneak steps in that way. You can make a pesto or other sauce in the morning and cook the starch in the evening or cook some rice in the morning and toss with a vinaigrette and fresh veggies at night. You get the drift. So, here’s the Nicoise recipe and a link to my August classes in which we’re…
The beginnings of Savory Bread Pudding — the addition of some Winter Greens pesto makes this dish even better. I love watching the Olympics, that is, I love the actual races, performances, personal stories and all the emotion and physical rigor and determination that culminates in these two weeks. I tend to go on longer runs myself during the games. I stay up too late watching just one more qualifying speed skating race, and I read the sports section every…
…(harissa) Spiced Meatballs w/ Tomatoes & Chickpeas (roasted tomatoes, cooked chickpeas) Squash & Rice Fritters w/ Cilantro Yogurt Sauce (cooked rice) Stovetop Scalloped Leeks and Potatoes (chicken stock) Tuscan Bean and Farro Soup (roasted tomatoes, cooked beans) Tomato, Chard & Peanut Stew (roasted tomatoes) Very Green Risotto (chicken stock or veggie bouillon) White Beans, Roasted Tomatoes, Spicy Sausage (cooked beans, veggie bouillon, roasted tomatoes) Zucchini Rice Fritters (cooked rice) Zuppa Bastarda (Black Beans over Pesto Bruschetta) (cooked beans, pesto) …
…I can think of. If you have favorite ways to use these Anaheims or some roasted Poblano chilies please share! Roasted chilies, tomato jam, pesto, applesauce and roasted tomatoes. I managed the quantity of my frozen, roasted tomatoes well this year since with our cool, wet spring we won’t be seeing tomatoes in the market for a good while. I have enough for a few more sauces or soup bases and for quesadillas and sandwiches. As I canvas the nearly…
…veggies, share them with your neighbor or make a giant something–curry, soup, gratin, 3 batches of pesto. . .and freeze half or give some away. You will make fast friends! And speaking of friends, the community piece is just plain cool. You get to know other members, the farmer(s), how they grow the food, how hard they work to provide a nice variety of things for you to eat any week of the year. That is HARD to do! And…
…vitamin-rich punch. I started using lots of herbs in my cooking because they added so much flavor to simple dishes. And since they were growing in my tiny garden they were always just there and free and why I got so used to using them. So when I was out of lettuce for my son’s sandwich once I put parsley on it instead. (He still loves parsley and asks for it now.) Mediterranean cuisines bring us herb-rich pestos and…
…be adapted to suit a wide variety of tastes, preferences and needs. This page will change regularly and feature links to recipes and ideas for peak season produce and will help guide you to particularly relevant recipes on the site. Summer! This page changes frequently to feature links to recipes and ideas for peak season produce and will help guide you to particularly relevant recipes on the site. Rigatoni with Pesto & Zucchini combines to early summer favorites into a…
These are some of my favorite sauces, pestos, dressings and condiments that enliven the simplest dishes. Basic Vinaigrette: for salad greens, slaws, cooked or raw vegetables, steak salads Chili Tahini Sauce: for bowls of beans, grains, roasted and/or raw vegetables, herbs Cilantro Yogurt Sauce: for grains, beans, roasted veg, vegetable pancakes/fritters, meatballs, pita sandwiches Ginger, Lime, Cilantro Dressing: Delicious on rice, tofu, noodles, roasted vegetables, beef, chicken and seafood Avocado Herb Sauce: use on tacos/burritos,…
