Garden Pesto
Votes: 0 0
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When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings
Prep Time
1 cup
10 minutes
Servings
Prep Time
1 cup
10 minutes
Garden Pesto
Votes: 0 0
Rate this recipe!
When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings
Prep Time
1 cup
10 minutes
Servings
Prep Time
1 cup
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine basil, arugula, oregano, garlic and walnuts in a food processor. Pulse until fine.
Add parmesan, red pepper flakes, lemon juice, salt and pepper. Pulse until incorporated.
While food processor is running, stream in olive oil until emulsified.
Use pesto on pasta, sauteed vegetables or in scrambled eggs. Enjoy!
Recipe Notes
Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.
Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month
Roasted Cactus Salsa
Votes: 3 3.67
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Servings
Prep Time
4 servings
10 minutes
Servings
Prep Time
4 servings
10 minutes
Roasted Cactus Salsa
Votes: 3 3.67
Rate this recipe!
Servings
Prep Time
4 servings
10 minutes
Servings
Prep Time
4 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
On a foil lined sheet pan, place nopales, tomatillos, tomatoes, shallot and jalapeno.
Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
Transfer roasted vegetables to a food processor and pulse until mixture resembles chunky salsa.
Add lime juice and cilantro. Quick pulse 2-3 more times to incorporate fully.
Serve as a condiment on fish or chicken or as a snack with tortilla chips, plantain chips or crackers. Enjoy!
Recipe Notes
Salsa can be stored in a jar with a tight fitting lid for two weeks in the refrigerator.
Spicy Rhubarb Jam
Votes: 1 2
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Cook Time
Passive Time
25 minutes
2 hours
Cook Time
Passive Time
25 minutes
2 hours
Spicy Rhubarb Jam
Votes: 1 2
Rate this recipe!
Cook Time
Passive Time
25 minutes
2 hours
Cook Time
Passive Time
minutes
2 hours
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine rhubarb, jalapeno, apple juice and brown sugar in a medium saucepan.
Add enough water to cover the rhubarb and a pinch of salt.
Cook until rhubarb breaks down and the mixture resembles jam, about 25‐30 minutes.
Remove from heat and cool completely.
Use as a condiment for meat or poultry or add to your cheese tray. Enjoy!
Recipe Notes
Can be stored in an airtight jar in the refrigerator for up to two weeks.
Pickled Daikon
Votes: 3 4.33
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Pickled Daikon
Votes: 3 4.33
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
In a small mixing bowl, sprinkle salt over the daikon and toss. Set aside for 30 minutes. This is to expel water from the daikon, which will result in a crisper pickle.
Drain and pat daikon dry with appear towel.
Combine sugar, turmeric, vinegar and water in a small saucepan and bring to a simmer. Stir continuously.
Once the sugar dissolves completely, pour the hot liquid over the daikon.
Set aside to cool (approximately 2 hours)
Use as a condiment on EVERYTHING!
Enjoy!
Recipe Notes
Keep the pickles in an airtight container in the refrigerator for up to 3 weeks.
