Thursday, April 14, 2011
I just had to have pesto today and I decided to be adventurous at lunchtime. It paid off... I toasted pine nuts and walnuts and scored the peel off one of Annie's (of Annie's Urban Farm fame) fresh Meyer's lemons and then juiced just half of it. They are very juicy. I gathered small amounts of kale, swiss chard, arugula flower tops, brussel sprout leaves and washed and lightly towel dried them all. Then I put it all into the food processor adding sea salt, fresh ground pepper, solid salted BUTTER (yum), extra virgin olive oil, the lemon juice and peel, all the nuts and some parseman cheese.
Tuesday, April 5, 2011
I didn't have any apple or mango juice that this smoothie recipe called for so I skipped it. The result was wonderful without the added fructose and it was not too tart (which I don't care for). I finished off two leftover containers of no-fat yogurts (so my husband can have it), plain and vanilla greek. We loved this smoothie and Rebecca's mulberries!
Saturday, April 2, 2011
Ami responded to our request for feedback on one of the mixed greens packages the Market offers for braising. She was happy with the combination of broccoli leaves, collard greens, and beet greens. If fact, she made soup!
Ooh - most delightful soup I have made ever! I cleaned them and chopped them up with a sweet potato, a few small red potatoes, carrots and some mustard greens, added water and celery salt, a little red chili and that’s it. DELICIOUS!Our thanks to Ami for sharing her recipe! [www.stpete.locallygrown.net market managers]
- Eating Local, Eating Green: Stock up on sweet potatoes to eat locally (commercialappeal.com)
- How to Cook Winter Greens (austingastronomist.com)