Basic Pesto Recipe

To me, pesto is just a word for some green leaves, some ground up with some nuts or seeds, salt, oil and maybe some cheese or lemon or lime juice. It tastes great with all sorts of variations. Use the general proportions below and see what suits your fancy.  Or use whatever you need to use up from your share. I frequently throw in a mix of greens - a handful of basil, arugula and parsley, for example. You can use nuts or seeds or cheese, or not. As a general rule, green things in the brassica family, like cabbage and broccoli, get a bit on the smelly side when ground up. I usually steer clear of them for this use.

Ingredients

2 cups green leaves (basil, cilantro, arugula, wild picked amaranth, dill, mustard greens.......)

2 - 6 tablespoons nuts or seeds (walnuts, pine nuts, almonds, cashews, sunflower seeds.......)

2 large cloves garlic or 1 garlic scape

½ cup extra-virgin olive oil

½ cup freshly grated parmesan or romano cheese

directions

Place nuts or seeds, cheese and garlic or scape in food processor. Pulse to chop finely. Add greens and oil. Pulse until smooth. Add a dash of lemon or lime juice to brighten the flavor, if desired, or pour it on top of packed pesto to maintain bright green color. 

 

 

 

Arugula Potato Soup

3 tsp butter
2 onions or leeks
1 1/2 lbs. of potatoes
2 1/2 cups of broth or water
1/3 cup milk,
1 bunch of arugula
1/8 tsp ginger
1/8 tsp nutmeg

Saute onions, leeks for about 20 minutes. Add chopped potatoes, broth, ginger and nutmeg. Bring to a boil and allow to simmer partially covered for 30 minutes. Puree half the solids and return to soup. Add milk and bring to a boil. Add steamed arugula and cook an additional few minutes! Serve nice and hot with yummy bread.

Not sure where this old standby came from, but it's a great variation on a familiar theme.

Tofu with Thai Curry Sauce

I love this recipe, originally from The Eating Well Diabetes Cookbook (2005). I use it with pretty much any vegetables and it never fails me. I add carrots or sweet potatoes, when available. Colored peppers do add a lot of pizazz though, so I usually wait until pepper season. 

Sauce:

1 cup coconut milk

2 - 4 T fresh, chopped cilantro

1 tsp red curry paste

1/2 tsp brown sugar or maple syrup

1/2 tsp salt, or to taste

Tofu and Veggies:

14 ounces firm or extra firm tofu

2 tsp olive oil

4 cups greens (kale, chard, spinach, tatsoi, arugula, etc)

1 red, yellow or orange bell pepper, if available

Directions:

Mix sauce ingredients, except cilantro, together in a bowl. 

Drain tofu and pat dry. Cut into 1/2 inch slabs and coarsely pull into pieces. Heat oil on high and toss tofu in until edges are browning. Add sauce ingredients and stir. Add veggies and cook until just soft. If I am adding carrots or sweet potatoes, I add them first and cook for 5 minutes before adding the greens. I add peppers last, as I like them lightly cooked. Throw cilantro on top. Serve with a wedge of lime over rice.