Pesto from Beet Greens

                                     Beet green pesto is a serious competitor for the basil version

If you’re hesitating at all about the possibility of making pesto from the green tops of beets, don’t.   First, a much higher proportion of a beet’s nutritional value is found in its upper green top (think mega antioxidant Vitamins C, A and K, along with minerals and lots of fiber).   Equally important, however, beet green pesto is stunningly delicious and gives the traditional basil version a serious run for its money.

Beets in a rainbow of colors are plentiful in autumn, winter and even spring months.  Regardless of color or variety, the beets’ upper greens all make divine pesto.   Beet green pesto can be used exactly like conventional pesto in pastas, sides, or even mains.  That being said, here are some of my favorite ways:

• During the cold months when tomatoes are not at their best, I make a version of Caprese using cool-weather beets in their place, goat cheese rather than mozzarella, and beet green pesto: same color profile, but a whole new flavor spectrum…equally compelling.

• Changing up my avocado toast by substituting a dollop of beet pesto & some sun-dried tomatoes.

• Swirling a small amount in a bowl of hummus—it looks beautiful and perfectly compliments the complex hummus flavors.

• Since I have the beets, why not use them in an open-faced vegan sandwich with and beet green pesto?

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Drum roll please for the recipe!

~ 5 well-packed cups of beet greens

~ ¼ cup walnuts (brown them in a pan stovetop to give more depth of flavor)

~ 1/3 cup Parmiggiano-Reggiano, grated

~ 2-3 cloves of garlic (depending on size)

~ 1 teaspoon of lemon zest

~ 1 tablespoon of lemon juice

~ 1-2 anchovy fillets (or salt to taste…but the anchovy provides a definite depth of flavor)

~ ½ cup of EVOO

 

Directions:

Mix everything but the EVOO in a blender or food processor.  Once thoroughly blended, dribble in oil, teaspoon by teaspoon with engine running, to well incorporate the oil.

 

Have a green & healthy New Year!

Spring Fling Veggies

                                   Spring is a wonderland for foodies who love to cook vegetables 

We’re less than a month into Spring and already farmers’ markets in southern Cali are brimming with a glorious cornucopia featuring every color of the rainbow:  carrots in yellows, reds & oranges;  verdant lettuces in boundless shades of green; cucumbers ranging from white and yellow to almost ebony;  pencil thin green asparagus at one stand juxtaposed with colossal versions in brilliant purple or white at the next vendor;  and a cacophony of fresh herbs ranging the entire green spectrum…dill, tarragon, mint, parsley, chives, lemongrass and cilantro.

To honor this splendid bounty of produce, this blog includes my homage in the form of cherished Spring recipes.  Two come from France, one from Italy, and yet another from the good old USA.

                                 Spring mint is available in every shape, size. color & smell

Fresh Peas with Lettuce & Mint:

I particularly like this version of this French classic as the peas are actually cooked in a small amount of cream.  This results in a more flavor-chocked dish:

http://www.kitchenriffs.com/2018/05/french-style-braised-lettuce-and-peas.html

 

Roasted Radishes:

In this recipe French-inspired recipe, I suggest you utilize a variety of different colored radishes (making sure, however, they are all roughly the same size.)  Also I recommend replacing the onion powder with fresh spring pearl onions, and the garlic powder with Spring’s lusciously gentle garlic.

https://www.wickedspatula.com/crispy-roasted-radishes/

 

                                     The eternal city's signature dish is an eternal delight

Spinach alla Romana:

This traditional dish from Rome is essentially a simple stir fry, but the raisins and pine nuts catapult it into something far from simple.   I recommend two changes:  use only olive oil, and then a gentle spritz of a good balsamic at the end of cooking.

https://memoriediangelina.com/2013/06/09/spinaci-alla-romana-roman-style-spinach/

 

Grilled Carrots with Mint and Avocado:

We use a combination of different colored carrots in this recipe from Bon Appetit.   The dish is absolutely divine and pairs beautifully with poultry, seafood or pork.

https://www.bonappetit.com/recipe/grilled-carrots-with-avocado-and-mint

Happy Spring Fling!

Best-Ever Broccoli

                            A just-plucked-from-the-garden gift was the inspiration 

Supermarkets and farmers markets are now full of fresh emerald green broccoli.  It was, however, a dear friend who loves to garden (thank you, Conni) who brought me a gorgeous wicker basket full of her broccoli that inspired me  to look for a new recipe.  While I love this vegetable, I’ve never found a healthy broccoli recipe that is irresistible….until now.   Broccoli is very nutritious (extremely high in Vitamin C and K), so I hate to cover it up with layers of cheese, or oodles of sour cream and butter.  Not only have I found a healthful rendition, but this recipe is so luscious that you’ll swear it must be unhealthy.

First, a few facts about broccoli that may surprise you.  Broccoli is Italian in origin ---it’s name actually means “flowering top of a cabbage,” which makes sense as it belongs to the same family as cabbage.    Next, broccoli raab (also called rappini), is not actually part of this family but instead is part of the turnip family.  Last,  broccoli is a cousin of cauliflower.

I scoured magazines and the Internet for low carbohydrate and low fat recipes using broccoli.  This recipe received rave reviews and 100% of cooks would make it again (always a positive sign for me).  Yes, the sample size was small but I gave it a whirl as I had all of ingredients in my home.  The result was magic:  deep and complex flavors.  Moreover, the recipe was fairly easy and used only 5 ingredients other than broccoli and salt. 

Best-ever broccoli

The recipe is out of last February’s Bon Appetit, however, if you don't have the magazine it is now posted on Epicurious.com.  Although I always have Parmigiano-Reggiano in my frig, I didn’t even use it as I wanted to taste a virginal rendition.  (Didn’t miss it, although I’m sure it would have even been more unctuous with a few gratings.)

https://www.epicurious.com/recipes/food/views/big-flavor-broccoli