Please Click Here to Login or Register before adding items to your cart.
3 cups chopped kale
1/2 cup pine nuts (or almonds if on a budget)
1/2 a lemon, juiced
1 garlic clove, smashed
1/4+ cup grated parmigiano cheese
salt & pepper, to taste
olive oil, for cooking the kale and to achieve desired consistency of the pesto
1. Heat olive oil in a pan over medium heat
2. Sautee the kale and garlic until garlic is brown
3. Add all ingredients to blender/food processor
5. Continue to add small amount of oil while blending, until you have reached the desired consistency and texture of the pesto
Serve in any way you would traditional basil pesto
- Contributed by our friends at Klesick family farm -
|Serves: 2 Pints|
1 pound zucchini, washed, trimmed, and very thinly sliced
1 medium yellow onion, very thinly sliced
2 tablespoons fine sea salt
2 cups apple-cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons slightly crushed yellow mustard seeds
scant 1 teaspoon ground tumeric
1. Combine zucchini and onion in large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slighty salty and softened, about 1 hour.
2. Drain, removing any remaining ice cubes. Dry thoroughly between tow towels, or spin, a few handfuls at a time in a salad spinner(excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
3. In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
4. Pour the cooled brine over the zucchini-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.
- Originally from Martha Stewart Living and shared by Judy Rodgers of Zuni Cafe -
12 Mini pumpkins
1/4 Teaspoon cinnamon
1/8 Teaspoon freshly grated nutmeg
1/8 Teaspoon grouns allspice
6 Tablespoons unsalted butter
1/4 cup pure maple syrup
Salt and freshly ground pepper
Preheat the oven to 400 degrees Fahrenheit.
Using a grapefruit knife or sharp paring knife, cut a ring around each pumpkin stem to form a lid.
Remove lids, and set aside. With a small spoon, scrape out the seeds and any membranes.
In a small bowl, combine the cinnamon, nutmeg, and allspice. Then sprinkle the spices inside the pumpkins.
Add 1/2 tablespoon of the butter and 1 teaspoon of the maple syrup to each pumpkin and season with salt and pepper.
Set the pumpkins in a baking dish and add 1/2 inch of water. Replace the lids and roast the pumpkins for about 30 minutes, or untill tender.
- Originally printed in Food and Wine, sourced from Cooking.com -
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 sprigs basil
1 sprig thyme
1/2 sprig tarragon
1 whole star anise pod
1 whole clove
4 cups Sun Gold or cherry tomatoes, halved
2 teaspoons Sherry or red wine vinegar
Kosher salt, freshly ground pepper
12 ounces spaghetti
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft but not brown, 6-8 minutes. Add garlic, basil, thyme, and tarragon sprigs, star anise, and clove, and cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, 10-15 minutes. Discard thyme, tarragon, and basil sprigs, star anise, and clove. Season sauce with salt and pepper.
Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to sauce in skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.
DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Reheat before tossing with spaghetti.
Originally from Bon Appetite