Shiso Leaf Pesto
Shiso Leaf Pesto 1 bunch shiso leaves¼ c. raw pistachio nutsT TBS miso paste (any type)1 clove garlic (pressed)1 lemon (juiced)1/3 c. olive oil Blend all ingredients in a food processor or blender.Adjust seasoning to... Read more →
Carrot-Top Pesto
Carrot Top Pesto 1 bunch carrot tops- rinsed well1 clove garlic choppedJuice of 1/2 + 1 tsp zest1/4 cup fresh Basil leaves1/2 cup raw/roasted walnuts or pinenuts3 tbsp olive oilsalt and pepper to taste Rinse the... Read more →
Tzadziki Dip with Cucumbers and Dill
Tzadziki Dip with Cucumbers and Dill 1 cup cucumber - grated1 cup plain Greek yogurt1-2 TBS chopped fresh dill2 teaspoons lemon juice1 medium clove garlic (pressed or minced (or sub 1/2 tsp garlic powder))1/2 yellow or white... Read more →
A Recipe for When You Have Too Many Tomatoes- Pasta Sauce with Winter Squash
Pasta Sauce with Winter Squash 1 head butternut/ pumkpin /kabocha/ or two delicata squash1 leek or onion chopped2-3 sweet peppers2 carrots2-3 to matoes4 heaping Tbsp tomato paste4-5 garlic cloves1 tbsp Olive oil3-4... Read more →
Artichokes
If you were asked to eat a thistle, would you? Or would you quickly decline and hope for a more appetizing food offer? What if you are already enjoying thistle? Friends, The artichoke! The artichoke is actually a species of thistle and the... Read more →
