Category Archives: Vegetable

Pesto with Mustard Greens and Cashews

  

We joined a CSA this summer, and we picked up our first weekly box a few days ago. It’s been a lot of fun so far trying to figure out what everything is and what to do with it.  The tricky part is trying to figure out how to use it all up before the next weekly box arrives. 

The first week was all greens, except for popcorn. Needless to say, salad has been on our menu every night. 

We got a huge bag full of mustard greens in our box, something new to us.  I found this recipe, which was a nice shift from eating them in salad. Even better, pesto can be frozen. 

I made a slight modification by substituting cashews in place of walnuts. 

  
I washed the greens well and discarded the thick stems. 

Then, I pulsed the garlic in my food processor, added the greens, cashews, olive oil, and salt, and then pulsed again adding a bit more olive oil until the mixture was a good consistency – not too thick. 

 You can store the pesto in the fridge or pour in an ice cube tray and freeze for later.

Serve on pasta or slather on crackers or crusty bread. A few scoops is all you need, as it packs a punch of garlicky-mustard flavor. It was delicious on cheese tortellini topped with fresh grated Parmesan.  

 

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Veggie Love

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I was chopping up some produce from my recent shopping trip, when it struck me – vegetables are so beautiful. Just look at the vibrant colors of these carrots and celery. Check out this cabbage…the deep purple hue…the ribbons and patterns of each layer.

My goal this year is to delve deeper into “eating the rainbow” as some nutrition articles call it. I’m hoping to spread the veggie love throughout our household. To accomplish this, I’m branching out by seeking colorful fruits and vegetables that we haven’t purchased in the past.

This cabbage is an example. My 10 year old and I were watching Pioneer Woman recently, and we saw how she added red cabbage to a smoothie and then froze the mixture into smoothie pops. She’s so darn clever. While the 10 year old loves veggies….the 8 year old does not. Well, other than corn and potatoes…which don’t count.

Enter, the cabbage-sicle. Wish me luck.

And no, I firmly believe that blended trickery is not the answer, but it’s a start. Baby steps.

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We’ve also joined a CSA, which will provide an ample source of locally grown veggies each week as well as allow us to support a local farm. This will be our first CSA endeavor, and I’m totally psyched for it. My biggest fear is that we won’t be able to eat all the fresh produce we receive each week before it goes bad. Fortunately, with my foray into canning last summer, I hope to can and freeze any excess to preserve as much as possible. I’ll still have my garden, so I’m already anticipating that there will be some weeks when we just can’t eat any more veggies.

So, back to the cabbage. Aside from the cabbage-sicles, I’ve found a great carrot and red cabbage slaw recipe that I’m going to try. And, I haven’t even started in on exploring the endless recipes on Pinterest for “new to us” veggies.

Bring on the veggie love! (Lord knows we need eat after all these monthly cake club creations we’ve been baking and eating!!!)

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Creamy Carrot Soup with Sourdough

It’s time to clean out the fridge to make room for the turkey, so today I’m making carrot soup.

I have to admit, I’ve never made carrot soup before, so this was a bit of an experiment, but I was very pleased with the result.

The creamy, blended soup was thick and delicious and just begged to be sopped up with a hunk of crusty sourdough.

Even my Youngest liked it. And, he’s not a big fan of carrots. My Oldest, on the other hand, who eats raw carrots by the handful, wouldn’t try it. It takes him longer to warm up to new things. Maybe next time.

If you don’t own an immersion blender (go right out and buy one…because you should…they are so much fun), you can simply use your blender or food processor to purée the soup in batches.

Save the leftovers to reheat for quick dinners this week leading up to Thanksgiving day. Gotta conserve your energy for the big cooking fest on Thursday, right?

Oh, and the cost? Well, if you use mostly organic ingredients like I did, this soup will cost you about $1 a bowl to make…tops.

So, clean out the fridge, count your blessings, and GO MAKE SOME SOUP!!!

Creamy Carrot Soup with Sourdough

1 lb organic carrots, roughly chopped
2 small organic potatoes, peeled and roughly chopped
1 small onion, diced
2 garlic cloves, finely diced or pressed
2 1/2 cups organic chicken stock
2 1/2 cups water
salt and pepper
2 Tbsp olive oil

In a large stockpot, heat olive oil. Add garlic and onions and saute for 2-3 minutes over medium heat. Add carrots and potatoes and sprinkle with salt and pepper, to taste. Cover and saute for an additional 10 minutes, stirring frequently. Add the stock and the water, continue to cook another 15 – 20 minutes or until veggies are tender.

Remove from heat, and carefully use an immersion blender to blend the soup to a creamy consistency. Serve immediately with crusty sourdough bread.

Drowning in Zucchini


We’ve had a bumper crop of zucchini this year. I must have made a dozen chocolate chip zucchini breads in the past few weeks. Some never made it to the freezer.

I also made the lemon zucchini bundt recipe again this week. This time, I replaced the oil with natural, no sugar added applesauce. In addition, I cut down on the white sugar in the ingredients slightly and used an extra half cup of shredded zucchini. Still tasted just as a great while boosting the nutrition.

With the help of my little munchkins, we’ve shredded and packaged another couple dozen ziploc bags of zucchini for future recipes. That should hold us through the winter!

Bags and bags of shredded zucchini…two cups per bag.