Pulse pine nuts in a food processor until separated into small pieces. Scrape down sides, then add garlic and olive oil. Pulse until ingredients are finely chopped in chunks, but not a paste texture—stop and scrape sides with spatula when needed
Add the herbs, lemon juice, zest, salt, and pepper and pulse until incorporated—stopping every 15 seconds or so to scrape the sides.
Finally, add in the large cheese chunks and pulse until ingredients are finely chopped (but not pasty). Adjust seasoning with salt and pepper if needed. Enjoy on toast, roasted vegetables, pasta or marinade for fish!
Trim off any thick stems from sweet potato greens then add to boiling water and blanch for 60 seconds
Immediately transfer sweet potato greens to a bowl filled with ice water to stop the cooking. Drain
Heat oil in a large pan or wok over medium heat. Add scallions, garlic, ginger, turmeric, peppers, and lemongrass. Stir until fragrant, 1 to 2 minutes. Stir in soy sauce
Add coconut milk and water, then bring to a simmer
Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes
Season with salt and pepper to taste, and squeeze of lime.
Spoon into bowls and serve with rice or grain of your choice.
Coat sweet potatoes and garlic cloves with olive oil, salt, & pepper. Place in a single layer on a baking sheet. Roast 25 minutes, until tender and mildly caramelized
Heat a heavy-bottomed pot over medium heat. Add remaining olive oil & minced shallot. Cook until tender and fragrant, stirring regularly
Fold in kale, followed by the roasted sweet potatoes and garlic cloves
Add veggie stock and heavy cream or coconut milk. Simmer for 5-7 minutes
Blend soup with immersion blender or in blender until smooth
Garnish with sliced scallions and serve with warm, crusty bread. Enjoy!
