real food. real life.
This is probably my favourite pesto. Garlic scapes. You can't get any better! Green and garlicy. Yum! Mixed with lemon, walnuts, and olive oil - you don't need cheese to make this taste good! We received 2 batches so far from our CSA, but you only get garlic scapes for limited time, so I actually went to the market and bought more to make pesto to freeze so we can enjoy in the off season. In the recipe, I didn't put the quantities of each ingredient because it really up to your tastes and how many garlic scapes you have. Adjust as needed - the beauty of a food processor. Keep adjusting until you're happy with how it tastes!
Total Time: 10 minutes
Juice of a fresh lemon
Zest of a fresh lemon
What to do:
1) Blend garlic scapes first until smooth-ish. Add walnuts and lemon and a drizzle of oil. Blend and adjust ingredients to fit the taste you like.
2) Serve overtop pasta, crackers, bread, wherever! Freezes well in a container/baggie.
Alright, so I've been getting a ton of fresh greens in our CSA and I feel like I'm out of ideas on how to use them differently. I've done the stir fries, steamed, put them in soups, sauces and omelettes, and made MANY salads. And although that sounds like variety, it gets to be the same meals a lot. And, to top it off, Lee has decided he doesn't really like the flavour of swiss chard. Awesome. So, he has been scraping his swiss chard in the compost lately, and that drives me nuts! I was determined to find a recipe with swiss chard that Lee would eat and wouldn't be bothered by their flavour. Here's what I came up with! After searching, I came across Swiss Chard rolls. Not really that hard to make, a take off of the traditional cabbage roll, and can easily be dairy, soy and sugar free. So, I decided to make a stuffing that I knew Lee would love, rice with kale and sausage) and I made a basic tomato basil sauce to pour over top. It did take a lot of time to make, once I sautéed the sausage and made the tomato sauce. I used leftover rice, but that would be another item you would have to prep. But, if you had the sauce, the rice, and meat already cooked, it would just be blanching the leaves, assembling, and baking, so it would only take about 40 minutes. I urge you try it - we have leftovers for lunch today and Lee was scraping his plate clean. Finally, a use for swiss chard leaves that Lee likes!
Total Time from Start to Finish:
with sauce, rice, and meat already cooked: 40 minutes
without anything pre-cooked: about 90 minutes
12 fresh swiss chard leaves, stems removed (I didn't use the stems, didn't want to overwhelm Lee, but you could chop these up and put them in your stuffing)
1 fairly big pot of water
cheese if you want to add to the topping
2-3 cups tomato sauce (mine was a basic sauce made with tomatoes, tomato paste, red wine vinegar, fresh basil, garlic and green onion)
1 cup or so of cooked rice (I used long grain white & wild mix that was cooked with a bit of chicken broth, water, and ginger slices)
2 local, lean pork sausages, cut into small pieces and cooked through
3-4 kale leaves, stems removed, chopped coarsely
1) Preheat oven to 375 degrees Fahrenheit. Make sure you have cooked rice, tomato sauce, and sausages prepped and set aside, ready to use. Assemble the stuffing first: combine all stuffing ingredients in a bowl. Set aside.
2) Bring pot of salted water to a boil. Using tongs, place one swiss chard leaf at a time in the water for about 20 seconds. Remove and lay flat on working surface. Repeat with all leaves.
3) Place a spoonful of stuffing on the bottom of the leaf. Roll up, folding in the edges and leave wrapped, seal side down, until all are rolled.
4) In an oven safe dish, put a layer of tomato sauce. Arrange the rolls on top of the sauce, seal side down. Cover with more tomato sauce. Cover and bake in the oven for 20-25 minutes, or until heated through completely.
5) If adding cheese, add after 20 minutes and bake uncovered for another 5 minutes until cheese is melted. Serve and enjoy! They were soooo good! Have the leftovers the next day for lunch - still good!
I've seen the recipe for this on other food blogs, and thought about trying it, but never got around to it. Finally, this awesome summer head drove me to try it! And I am so glad I did! It tastes JUST LIKE ice cream, but without the dairy and sugar. I added a chocolate sauce on top, but it's good without it! The recipe is extremely simply and can be changed easily. The main ingredient that doesn't change is frozen bananas. After that, you can add whatever you want. Here's what I did:
Total Time: 5 minutes? But you need frozen bananas, so if you don't have any frozen, put them in now and make it tomorrow
2 frozen bananas, peeled, chopped into chunks (TIP: peel them BEFORE you put them in the freezer! Much easier! :)
1 tbsp almond butter
1 tbsp unsweetened almond milk
Ingredients for my chocolate sauce:
1 tbsp honey
1 tbsp coconut sugar
1 tbsp almond butter
1 tbsp cocoa powder
1 tsp vanilla
1 tsp cinnamon
What to do:
1) For the Bet you won't belive it's not ice cream, put all ingredients in a food processor or blender. Blend until smooth. Enjoy! If you want it to be a bit more frozen, put it back in the freezer as is for about 15 minutes. It will harden similar to ice cream. But it melts fast, as you can see from the pic!
2) For the Chocolate sauce, mix honey and coconut sugar over medium heat until is darkens into a smoother liquid. Add all other ingredients and continue stirring over low heat until a smooth, chocolate sauce is created! Remove from heat and serve over top ice cream, desserts, fruit, popcorn, etc! Yum!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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