Recipe: Carrot Top Pesto

from Our Crew Member Allie!

Per Allie: “This can work for any greens really. I also like to switch around the nuts also to play with flavors (and what my pantry has)” 

1lb carrot tops (about 2 very full cups mashed down - sometimes the stems can be really woody, if this is the case, cut them higher up so its more leafy - it can mess with your food processor and creates a not so great texture) 

1/2 - 1 cup of oil ( I like to use a mix of olive oil and avocado oil - for me full olive oil is too strong)

2 -3 cloves of garlic, peeled

1/2 cup almonds (walnuts would also be good)

salt (to taste but probably 1 - 2 tsp depending on if your nuts are salted or not)

Add garlic, almonds, and greens to food processor. Turn on and drizzle in oil. After it starts to get pasty. Stop, mix and taste. Add salt and more oil as needed. Continue processing until it's smooth and everything is blended. Tastes delicious right out of the processor but even better after having a chance to mingle. Use for dressings, toss in pasta, spread on toast. Honestly it makes every dish a little happier!

Recipe: Creamed Shishito Peppers

from Serious Eats

We just came across this recipe the other day and haven't tried it ourselves yet, but it sounded too tasty not to share. The recipe describes these peppers as the perfect stand-alone dish, pizza topping, or taco filling- If anyone gives it a go please share your thoughts in the facebook group!

1 tablespoon (15ml) extra-virgin olive oil

8 ounces (225 to 285g) shishito peppers, stemmed and thinly sliced into rounds (yielding about 3 cups; 200g sliced peppers)

2 medium shallots (80g), thinly sliced (swap in your sweet walla walla onions)

2 garlic cloves (10g), thinly sliced

Kosher salt and freshly ground black pepper

1 cup (240ml) heavy cream

1 ounce (30g) grated Parmigiano-Reggiano

Pinch freshly ground or grated nutmeg

In a 10-inch skillet or 3-quart saucier, heat oil over medium heat until shimmering. Add shishitos, shallots, and garlic, season with salt and pepper, and cook, stirring frequently with a rubber spatula, until vegetables are softened but not browned and shishitos are still bright green, 5 to 7 minutes.

Add heavy cream, season lightly with salt, and bring to a rapid simmer. Continue to cook, adjusting heat as necessary to maintain a rapid simmer, stirring frequently to keep vegetables from sticking and cream from scorching on the sides of the pan, until cream is reduced to a saucy consistency, 5 to 7 minutes.

Remove from heat, add grated cheese and nutmeg, and season with salt and pepper to taste. Serve right away, or cool and refrigerate in an airtight container for future use.

Recipe: Italian Salsa Verde

from Serious Eats

This sauce is like a chimichurri taken to the next level- fresh and tangy and perfect for brightening up seafood, meat, or roasted veggies! 

1 1/2 cups packed, roughly chopped flat leaf parsley

2/3 cup extra virgin olive oil

1/4 cup capers, drained

3 anchovy fillets

1 tablespoon white wine vinegar

1 tablespoon lemon juice

2 medium cloves garlic, minced (about 2 teaspoons)

1/2 teaspoon freshly grated zest from 1 lemon

Kosher salt and freshly ground black pepper

Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary.
Season sauce with salt and pepper to taste. Transfer to a small bowl and use immediately.

Recipe: Spaghetti With No-Cook Sauce

adapted from  101 Cookbooks

This recipe calls for creating a quick sauce with larger tomatoes, but if you have cherry tomatoes we suggest skipping the sauce, roasting your cherries in olive oil and garlic until they burst, and then tossing those into your pasta.

1 1/2 pounds ripe tomatoes, chopped

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

scant teaspoon fine grain sea salt

2 lemons

1 pound whole grain spaghetti

1 pound green beans

2/3 cup torn Kalamata olives

1/2 cup toasted pine nuts

1 cup torn mozzarella

Slivered fresh basil to serve

Bring a large pot of water to a boil.

In the meantime, slice the tomatoes  into bite-sized chunks and place in a large serving bowl. Drizzle with the olive oil, sprinkle with the garlic, salt, and zest of one of the lemons. Squeeze a tablespoon of lemon juice into the mixture, and use a hand blender to pulse a few times, into a chunky sauce.

Salt the pasta water well, and cook the pasta per package instructions. Add the green beans  to the pasta water in the last minute of cooking. Drain the pasta and vegetables and transfer to the bowl with the tomato sauce. Toss well. Add half the olives and half the pine nuts. Add all of the mozzarella. Toss well, and top with the zest of the second lemon, and the remaining olives and pine nuts.

Top with basil, serve immediately.

Recipe: Classic Salsa Verde

From Cookie And Kate

1 ½ pounds tomatillos (about 12 medium), husked and rinsed
1 to 2 medium jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, note that spiciness will depend on heat of actual peppers used)
½ cup chopped white onion (about ½ medium onion)
¼ cup packed fresh cilantro leaves (more if you love cilantro)
2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste
½ to 1 teaspoon salt, to taste
Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde

Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.*
Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.

Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.
Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired.

The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos. If you’d like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).

*A note from Rae: I've read that simmering the tomatillos instead of roasting them makes them a little less sweet. If that's to your taste, here is a slightly different version to try.

Recipe: Arugula Pesto

From NYT Cooking

2 garlic cloves, cut in half, green shoots removed
2 heaped tablespoons shelled walnuts
4 ounces arugula, stemmed, washed and dried 2 cups leaves, tightly packed
½ teaspoon salt
⅓ to ½ cup extra virgin olive oil, as needed
⅓ to ½ cup freshly grated Parmesan, to taste

Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.

Recipe: Roasted Tomatillo Zucchini Salsa

Adapted from My Kitchen Addiction

about 1 1/2 cups of tomatillos, roughly chopped
1/2 of a large sweet onion, chopped
1 1/2 cups of cubed zucchini
1 jalapeño, seeded and diced
2 cloves garlic
juice of 1 lime
1 1/2 tbs of extra virgin olive oil
salt and pepper to taste

Preheat oven to 400. Combine zucchini, tomatoes, onion, garlic and jalapeno in a large bowl.  Add oil and salt.  stir.  Place on a baking sheet and roast for about 20-25 minutes or until veggies are soft and slightly charred. 

Transfer the roasted vegetables to a blender or food processor.  Add the juice from the lime. Blend until smooth.  Taste and adjust the amount of salt, if necessary.

Recipe: Tzatziki

Adapted From Cookie & Kate
This creamy and refreshing sauce has so many uses! Try cutting beets into wedges, roasting, and serving with their own sautéed greens and a hearty dollop of Tzatziki!

1 cup grated cucumber (no need to peel or seed the cucumber first, grate on the large holes of your box grater)
1 ½ cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 medium clove garlic, pressed or minced
½ teaspoon fine sea salt

Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the yogurt, olive oil, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Recipe: Ginger Awesome Sauce

From Sarah Fit
This is a recreation of the famous Ginger Nama Shoyu Sauce from Life Alive in Cambridge, MA (one of Rae's favorite foodie spots during the time she lived in Boston!). Thin it out with a bit of water to make a salad dressing or keep it thick and drizzle over roasted veggies and grain bowls.

2 garlic cloves, chopped
2 inches of fresh peeled ginger, chopped
1 tablespoon of Tamari Sauce (or Nama Shoyu or Soy Sauce)
2 tablespoons of lemon juice (about 1/2 of a lemon)
2 tablespoons of Tahini
1 tablespoon of olive oil (or flax oil)
2 tablespoons of water

Recipe: Carrot & Ginger Dressing

From Cookie & Kate
Try this drizzled over salad, grain bowls, tofu, or steamed veggies!

⅓ cup extra-virgin olive oil
⅓ cup rice vinegar
About 2/3 cup carrots, peeled and roughly chopped
2 tablespoons peeled and roughly chopped fresh ginger
2 tablespoons lime juice
1 tablespoon plus 1 teaspoon honey
1 ½ teaspoons toasted sesame oil
¼ teaspoon salt, more to taste

In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.

Recipe: Miso Tahini Dressing

An easy to make dressing that is delicious on EVERYTHING!

2 teaspoons freshly grated ginger
1/4 cup tahini
1 1/2 Tablespoons white miso
1 1/2 teaspoons honey
1 1/2 Tablespoons rice vinegar
1/4 cup warm water

Whisk together all ingredients in a bowl until smoothly combined.

Recipe: Lemony Balsamic Vinaigrette

From Dr. Weil

2 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Put the balsamic vinegar, lemon juice, lemon zest, salt, pepper, in a small bowl and stir to combine. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth.
Transfer to a small container with a fitted lid and shake well.

Recipe: Anything Goes Green Sauce

A Farm Favorite

Think of this pesto-like sauce as a way to use up carrot tops, fennel fronds, radish greens, hearty greens, extra garlic, and other things lurking in your crisper. Your palate is the only limit!

1 cup packed greens and/or herbs
1/2 cup olive oil
1/4 cup pine nuts, pumpkin seeds, walnuts, or sunflower seeds
1 large clove of garlic
2 tbs lemon juice

Add all ingredients to a food processor or blender and blend until the oil is emulsified and the sauce looks uniform.

Toss with pasta or roasted veggies, mix into mayo for sandwiches, stir a dollop into scrambled eggs, add a couple tsp to salad dressings, or incorporate into hummus to sneak some greens into the picky eaters in your family. Make in large batches and freeze!

Recipe: Garlic Scape Pesto

A Farm Favorite!

1/4 cup pine nuts

3/4 cup coarsely chopped garlic scapes*

Juice and zest of 1/2 lemon

1/2 teaspoon salt

A few generous grinds of black pepper

1/2 cup extra virgin olive oil

1/4 cup grated Parmigiano Reggiano cheese

*Or use half scapes and half cilantro (cilantro is AMAZING in pesto!)

In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

Recipe: Creamy Dill Dressing

From A Cedar Spoon

This dressing is on the thick side, keep it just as it is and use as a dip for veggie snacks or thin it out with a bit of water and enjoy it on a salad or mixed with sliced cucumbers!

1 1/4 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup finely chopped fresh dill
1 Tbsp. lemon juice
Salt and pepper to taste

Put all ingredients in a blender or a bowl and combine until creamy and everything is combined.

Recipe: Lemon Tahini Sauce

One of our favorite recipes from farmer-foodie Andrea Bemis' blog. Mindblowingly tasty on roasted veggies, drizzled on top of veggie soups, or used as a thick and creamy salad dressing!

• 1 clove of garlic, minced

• 1/2 teaspoon salt

• 1/8 teaspoon cayenne pepper (tiny tiny pinch here)

• 1/4 cup tahini

• 3-4 tablespoons lemon juice

• 2 tablespoons extra virgin olive oil

• 2 tablespoons water + additional to thin as needed

• freshly ground black pepper to taste

Combine all the ingredients for the sauce and whisk until completely smooth and creamy. This works best with a small food processor, immersion blender, or regular blender. Taste for seasonings and adjust as needed. If the sauce is too thick add a touch more water.

Recipe: Peanut Lime Dressing

Budget Bytes

Great on salads or as a dip- try it with a kohlrabi slaw or drizzle over roasted turnips!

3 Tbsp natural-style peanut butter
1 Tbsp brown sugar
1 clove garlic, minced
1/2 tsp grated fresh ginger
1 medium lime, juiced (2 Tbsp juice)
2 tsp soy sauce
1/4 cup neutral tasting oil

Combine all the ingredients in a bowl or blender. Whisk or blend until smooth.
Serve immediately or refrigerate for up to five days.

Recipe: Lemon Oregano Compound Butter

From Epicurious

Try this butter on steak, salmon, roasted veggies, or with your favorite egg dish!

8 tablespoons (1 stick) unsalted butter, softened slightly

1 teaspoon finely minced garlic or 1 tablespoon roasted garlic puree

1 teaspoon finely minced fresh oregano or marjoram

Salt and freshly ground black pepper

1 teaspoon fresh lemon juice

Cream the butter with a fork, integrating all the ingredients, using about 1/2 teaspoon each of salt and pepper. Taste and add more of any ingredient you deem necessary.

Recipe: Fresh Mint Dressing

From Cookie & Kate

½ cup extra-virgin olive oil

½ cup lemon juice (about 2 lemons)

¼ cup packed fresh mint 

3 tablespoons honey or maple syrup

1 tablespoon Dijon mustard

2 cloves garlic, roughly chopped (or use green garlic!)

¼ teaspoon fine sea salt

10 twists of freshly ground black pepper

In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as a dressing or as a creamy sauce! Will keep well, covered and refrigerated, for up to 1 week.

Recipe: Garlic Scape Vinaigrette

Garlic Scape Vinaigrette
Drizzle this over a lettuce and kale salad and add in some oregano for extra flavor!

3 garlic scapes, coarsely chopped
¼ cup white wine vinegar
6 tbsp. olive oil, divided
1 tsp. whole grain Dijon mustard
1 tbsp. honey
splash of lemon juice
salt and black pepper

Add everything to a blender or food processor and blend until smooth