Chop: 1 c. parsley
1/3 c. almonds
1 tbsp. thyme or basil
2 cloves garlic
Mix in: 1/4 c. oil
1/4 c. grated parmesan (or other hard sharp cheese)
1/4 c. chicken or vegetable broth
Spinach Almond Pesto
Chop: 1 1/2 c. nuts (almonds, cashews)
3/4 c fresh spinach (or any green), handful basil, bunch parsley
6 cloves garlic
Add: 1 c. grated parmesan ( or any hard salty aged cheese, e.g. pecorino, romano)
1/2 c. veg. broth
1/2 c. olive oil
1 tbsp. lemon juice
1 tsp. lemon zest
Makes 4 - 6 servings
This can be made with or without the goat’s cheese, depending on how heavy or light you want it.
Salad:
2 cups beets, steamed or boiled until just soft, cooled, and sliced.
2 cups fennel bulbs, thinly sliced
1/3 cup walnuts, halved
1/2 cup softened goat’s cheese, crumbled (optional)
Dressing:
2 tbsp. extra virgin olive oil
1/4 cup rice vinegar
1 tsp. honey or maple syrup
1/2 tsp salt or to taste.
In a large bowl, combine all salad ingredients and gently toss, In a jar, combine all dressing ingredients and shake well. Pour over salad, toss again, and serve.
4 cups carrots (~ 1 pound or 500 g.)
2 cloves chopped garlic (no ginger)
chopped cilantro and parsley - 1/2 cup each
1/4 tsp cinnamon
1 tsp cumin
1 tsp sweet paprika
pinch of cayenne
1/2 tsp sea salt (as written, but I think you didn’t add any, and it tasted fine)
1/4 cup olive oil
4 Tbsp lemon juice, usual 3 to 1 amounts
Marinate at least 2 hours, keep up to 2 days.
Ingredients
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). (Optional: Line a non insulated cookie sheet with parchment paper.)
2. With a knife or kitchen shears carefully remove the leaves from the thick stems. Wash and thoroughly dry kale with a salad spinner or with a towel. Rub small amount of oil into leaves with fingers and tear into bite size pieces and sprinkle with salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
