Tagged: mustard greens
This recipe, found on simplyfreshcooking.com is a great way to use arugula. The great thing about pesto is that it’s so versatile. You can literally use any kind of leafy green in place of the arugula – even spinach, mustard greens, swiss chard.
The greens aren’t the only thing you can substitute. Choose a different nut – like almonds or walnuts. Just remember to toast them first. This allows their natural oils to be released and their hidden aromas to come out, which means more flavor for your pesto. Yields about 1 cup. (more…)
Here is a greens recipe, from CSA member Veronica Sidhu (author of Menus and Memories from Punjab: Meals to Nourish Body and Soul), using paneer cheese rather than lentils. It is one most Americans are familiar with from Indian restaurant dishes. Recipe may be halved or frozen. Yields 8 servings (4 cups greens without cheese cubes). (more…)
In this sweltering heat, if the thought of standing over your stove sauteing, steaming or baking any of your veggies makes you want to head to the nearest fast food or take-out counter, consider grilling at least some of your vegetables. In the time it takes to grill some hot dogs or a steak, you can have wonderful, tasty treats. (more…)
Another recipe from the “Simply Organic” cookbook. (more…)