Garden Pesto

Garden Pesto
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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
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Garden Pesto
  • 1
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  • 4
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Votes: 0
Rating: 0
You:
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
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Ingredients
Servings: cup
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine basil, arugula, oregano, garlic and walnuts in a food processor. Pulse until fine.
  3. Add parmesan, red pepper flakes, lemon juice, salt and pepper. Pulse until incorporated.
  4. While food processor is running, stream in olive oil until emulsified.
  5. 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

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Thai Spaghetti Squash Noodles

Thai Spaghetti Squash Noodles
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Thai Spaghetti Squash Noodles
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 350F.
  3. On a foil lined sheet pan, place the squash cut side down. Roast for 30‐45 minutes. You will be able to poke the squash with a fork with out any resistance when it is done.
  4. Remove the squash from the oven and set aside to cool for 20 minutes.
  5. Meanwhile, in a small mixing bowl, whisk together ginger, garlic, soy sauce and lime juice. Set aside.
  6. Once the squash is cool enough to handle, flip over the squash, cut side up, and drag the fork against the squash’s flesh. It will resemble spaghetti.
  7. Continue scraping the flesh, until only the skin remains, which you can compost.
  8. Place the spaghetti squash in a large mixing bowl. Dress with ginger mixture and gently toss until the squash is evenly coated.
  9. Divide squash among plates. Garnish with cilantro, mint, basil and peanuts. Enjoy!
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Red Penne

Red Penne
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Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Red Penne
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Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Ingredients
For the Pasta
For the Harissa
Servings: Servings
Units:
Instructions
The Harissa Sauce
  1. Prepare your mise en place.
  2. Peel and finely chop the garlic.
  3. Add the oil into a mixing bowl, then add the garlic and spices.
  4. Add the lemon juice, salt and pepper and whisk to combine. Set aside.
The Vegetables
  1. Finley chop the arugula and basil.
  2. Gently crush the almonds using the bottom of a measuring cup or a small sauté pan, and set aside.
  3. Grate the cheese with a box grater or microplane.
The Pasta
  1. Boil the pasta in salted water (enough water to let the pasta freely move around) until al dente. Drain and place in a large mixing bowl.
  2. Drizzle the harissa sauce over the pasta and toss together.
  3. Add the arugula and basil onto the hot pasta.
  4. Sprinkle with cheese and almonds and serve hot. Enjoy!
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