Simple Asparagus Pesto
This is the perfect thing to make with those "too tough to eat" stem-ends from the asparagus you buy. Don't throw the stems away, stow them in a zip top bag in the freezer until you have enough to make this fabulous sauce!
1 lb Asparagus stems -- from about 2 bundles
2+ cloves garlic
1/4 cup Toasted Pine Nuts
+/- 1/2 cup EVOO
1/2 cup Parmesan (the cheap canned stuff is perfect here)
1+ Tbsp Lemon Juice, to taste
a pinch of salt
Microwave the stems (with a splash of water) for 3-5 minutes until tender. Cool. Put everything but the EVOO in the food processor and start pulsing. Gradually add the EVOO until you get a consistancy you like. Store in a screw-top jar in the fridge for up to a month.
I like to use this as a base for asparagus and other savory tarts rather alfredo sauce, blue cheese dressing, or a tomato based sauce. Also a good base for Avocado Toast, simply tossed with hot pasta or as a cracker dip.
Glazed Nasubi (Japanese Eggplant)
Tis the season when we get those wonderful, long slender Japanese eggplant from the Farmer's Market. They tend to be sweeter and less seedy than the large pear-shaped aubergines. This simple dish Japanese dish is one of my favorites for these tasty veg.
Nasubi, sliced into ½" thick rounds
12-18 Cherry Tomatoes, halved (or diced tomatoes)
2 Tbsp Soy Sauce
2 Tbsp Mirin, Sake, or White Wine
2 Tbsp Brown Sugar
1 Tbsp minced Fresh or Crystallized Ginger
Udon or Soba Noodles, or Rice, cooked
In a small pan bring the liquids, sugar and ginger to a simmer and stir until the sugar is dissolved. Reserve.
In a skillet over medium high heat, cook the eggplant rounds in a splash of vegetable oil for 3-5 minutes until just starting to soften. Add the tomatoes and toss to combine. Cook for a minute or two longer. Add the glazing sauce and toss to coat.
Cabbage Rolls
Got a nice head of cabbage the other day as a Farm Freebie from the SW Florida Produce Co-op, and needed something to do with it. I don't make cabbage rolls often because they're a pain. But I found a simple way to get the soft cabbage leaves which made things a lot easier.
Filling: I had a lot of crumbles left from making black bean rissoles, so I made a pot of rice and combined the two with herbs, spices and and egg for binding.
Sauce: I got a large box of yellow cherry tomatoes at the Farmers Market (Sally prefers them for their low-acid). Pureed the tomatoes, along with some onion and a bit of celery. And spices, of course, including caraway seed. Then I cooked the puree down to thicken it up. If tyhat's too much work, just buy a jar of chunky pasta sauce; but this will taste much better!
Cabbage: Here's the trick. Cut the core out of the bottom of the cabbage. Set it, core side down in a larg-ish bowl and pour in 1/2" of water (or broth). Cover and microwave on high for about 10 minutes. Turn the head over and microwave another 10 minutes. Cool enough that you don't burn yourself, and start pulling the leaves off
Fill and roll the leaves and place seam side down in a baking dish. When the dish is full, top with the tomato sauce and bake at 350F for one hour.
Three rolls makes a good serving with some sort of side dish. I had made a fresh loaf of Foccacia -- as a loaf in a pan, not a round. And, I used half AP and half Whole Wheat flour! Turned out fabulous!!
De-constructed Cabbage Rolls
Fried cauliflowerRice with Pineapple
Yes, riced cauliflower is still a "thing". Still tasty too, with the right preparation. Like this take on "fried" rice. Use whatever veggies you like; here's what I had. The "trick" is adding diced pineapple and it's really good!
10-12 oz bag Riced Cauliflower (or make your own)
1/4 cup water or Japanese broth
1+ cup diced Bell Pepper
1+ cup diced Carrot
1+ cup diced Green Beans
1+ cup diced Onion
1/4 cup Soy Sauce
Got a nice head of cabbage the other day as a Farm Freebie from the SW Florida Produce Co-op, and needed something to do with it. I don't make cabbage rolls often because they're a pain. But I found a simple way to get the soft cabbage leaves which made things a lot easier.
Filling: I had a lot of crumbles left from making black bean rissoles, so I made a pot of rice and combined the two with herbs, spices and and egg for binding.
Sauce: I got a large box of yellow cherry tomatoes at the Farmers Market (Sally prefers them for their low-acid). Pureed the tomatoes, along with some onion and a bit of celery. And spices, of course, including caraway seed. Then I cooked the puree down to thicken it up. If tyhat's too much work, just buy a jar of chunky pasta sauce; but this will taste much better!
Cabbage: Here's the trick. Cut the core out of the bottom of the cabbage. Set it, core side down in a larg-ish bowl and pour in 1/2" of water (or broth). Cover and microwave on high for about 10 minutes. Turn the head over and microwave another 10 minutes. Cool enough that you don't burn yourself, and start pulling the leaves off
Fill and roll the leaves and place seam side down in a baking dish. When the dish is full, top with the tomato sauce and bake at 350F for one hour.
Three rolls makes a good serving with some sort of side dish. I had made a fresh loaf of Foccacia -- as a loaf in a pan, not a round. And, I used half AP and half Whole Wheat flour! Turned out fabulous!!
De-constructed Cabbage Rolls
So I had a lot of filling and cabbage leftover (it happens), and no sauce.. Spooned the filling into a baking dish, topped with sliced tomatoes, and baked it for about 30 minutes @ 400F. Tasty with a splash of BBQ sauce or Lizanotm.
Fried cauliflowerRice with Pineapple
Yes, riced cauliflower is still a "thing". Still tasty too, with the right preparation. Like this take on "fried" rice. Use whatever veggies you like; here's what I had. The "trick" is adding diced pineapple and it's really good!
10-12 oz bag Riced Cauliflower (or make your own)
1/4 cup water or Japanese broth
1+ cup diced Bell Pepper
1+ cup diced Carrot
1+ cup diced Green Beans
1+ cup diced Onion
1/4 cup Soy Sauce
1+ cups diced Pineapple
3-4 cloves chopped Garlic
Bring the water or broth to a boil in your skillet. Add the garlic and onion and simmer for a few minutes until things start to soften. Add the other diced veg and continue cooking. Now add the riced cauliflower and cook for only a minute or two. Lastly, add the pineapple. Cook only long enough to heat it through, and serve.
3-4 cloves chopped Garlic
Bring the water or broth to a boil in your skillet. Add the garlic and onion and simmer for a few minutes until things start to soften. Add the other diced veg and continue cooking. Now add the riced cauliflower and cook for only a minute or two. Lastly, add the pineapple. Cook only long enough to heat it through, and serve.
Collard Pickle Update
Two weeks in the fridge and I just had to taste, Wow! Garlicky and tart, crunchy and juicy. Everything I want in a pickle! Try 'em, you'll like 'em.
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