Spring Has Sprung!

Let's just pretend there is no snow outside and it's not frigid. If we think happy, warm thoughts then the warm sweet sunshine will come back...deal?

What I love about spring is the vegetables and fruit that are available. Those sweet peas,  fresh asparagus, crisp spring onions, snappy radishes, sweet bok choy and leafy lettuce, tart fennel, luscious strawberries, warm oranges, honeydew and the list goes on.

I purchased free English peas from Trader Joes. They are fresh and crisp and ready to go. You can buy and shell the peas if you wish, Sprouts has fresh peas you can shell occasionally. Odds are in Salt Lake you're not harvesting your own because of the wonky weather, but maybe, who knows. I would not use frozen peas for this, but if you need to, do not blanch them, just thaw them before pureeing. 
 

Green Pea Pasta with Parm
1 pound of linguini or spaghetti (I used a gluten free capello brand linguini from whole foods)
1 1/4 cups of frozen baby peas
1/2 cup of fresh oregano
1/2 cup of fresh spinach
3 cloves garlic, smashed
2 tablespoons of olive oil
1/4 cup shaved Parmesan cheese
1/2 of cream (I used coconut creamer, you can also use Greek yogurt)
salt and black pepper

Blanch the peas for 30 seconds. Remove and drain, and place in a bowl of ice-cold water.
Add the blanched peas, oregano, spinach, garlic and cream/yogurt to a food processor, process until smooth. Season to taste and Parmesan cheese.
Prepare the pasta as directed.
Coat the warm linguini in the pea purée.
Serve with a good drizzle of olive oil.



I can't claim this next recipe, I wish I could. It is by far the best risotto I've ever had or made. First I had this at a friends house and she was so lovely to share it with me. I can now say I can make it solely from scratch so once you've tried it, you'll want to make it over and over and it will become second hand too. Recipe Here

Artichoke, Asparagus Risotto
5 cups chicken broth/you can also use veg. If you're gluten free, watch the ingredients
1 cup water
1lb thin to medium asparagus, trimmed and cut into sliced
1 tbsp olive oil
1/2 stick of butter/vegan/margarine
3/4lb shittake mushrooms, stems discarded and caps chopped (You will find them in the produce section by the regular mushrooms   up on the high shelf)
4 artichokes from a can or jar, chopped in to quarters
2 shallots, finely chopped
1 1/2 cup arborio rice
1/2 cup wine (OR)
       1 splash of lemon or white wine vinegar about 1 tbsp and 1/4 cup grape or apple juice
1/2 cup grated Parmesan cheese

Bring broth and water to a boil in a 4 quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3-4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
Heat oil with 1/2 of the butter in a heavy saucepan over moderately high heat, then saute mushrooms and shallots, stirring until softened, about 4-5 minutes. Season with salt and pepper.
Add rice and cook, stirring, 1 minute to coat with onion and mushroom, butter and oil. Add wine/or alternative liquid and cook, stirring, until absorbed, about 1 minute.
Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18-20 minutes.
Remove from heat and stir in 1/2 cup Parmesan, remaining butter, and salt and pepper to taste. Gently stir in asparagus, artichokes, and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Makes 4 servings.




This next recipe is new to me. I've not tried it yet, but it's my plan this weekend.  You can serve it on roasted pork, sliced steak with braised chicken. Recipe Here

Strawberry Avocado Salsa
1 cup finely chopped strawberries
1/4 cup finely chopped peeled avocado
2 Tbs. finely chopped red onion
2 Tbs. chopped fresh cilantro
1/2 tsp. grated fresh lime zest
2 Tbs. fresh lime juice
2 tsp. finely chopped seeded jalapeno pepper
1/4 tsp. sugar
1/4 tsp. salt


Combine all ingredients in a bowl.  Gently toss and serve immediately.  Serve with toasted pita wedges or tortilla chips.  If you'd like to try the cinnamon tortillas like in the photo, it's a good sweet flavor profile that's unique and kind of a surprise.

Take whole wheat tortillas, or a gluten free option like a corn tortilla. Spray with cooking spray, I used coconut spray because it's nutty and tropical and then slice them into triangles. Arrange on a baking sheet, sprinkle with cinnamon sugar and a sprinkle of salt and bake at 350o until slightly golden.





 

It's a Pesto Day

Green Pesto

 I've had a basil overload these last couple of weeks. I'm running out of ways to use it. So when that happens, I process it and freeze. If you happen to be one of the ones that didn't get a jar of my pesto, it's coming I promise. Life has been crazy around here and I've not made it to the farmers market for some fresh garlic or nuts.

The tradition of pesto goes back really far. It came on scene around 1863 in Genoa in a quaint quiet region of Liguria officially, but I have a feeling it's existed well before that. It's a special condiment, one that can tend to be overlooked and you either love it or hate it. I am in the camp of LOVE!

The traditional mix of crushed garlic, basil and pine nuts and a little nob of hard cheese has stood the test of time. There are so many variations, that many sauces are called pesto. The name was given by Genoas as "Pesta" which means to pound or crush, hence the method of the making. Other sauces/pastes fall under the type, but carry different names. Germans use ramsom leaves which is in the garlic family, Brazilians use a paste called chimichurri, Peruvians have a variety called tallarines verde, and Indonesians use laksa pesto in their curry and don't forget the French pistou, that is oil, basil and garlic only, no nuts. Some use mushrooms, mint, parsley, olives, tomato and various different nuts. 

For those of us who live for their food processors, you might be ultra grateful that a mortar and pestle has been retired for this particular use. Not until 1944 did the world fully realize pesto was a mother sauce and it became available in a can for the masses, or at least the people who knew about it. Whether it's used on pasta, a dip for bread, a dollop in soup, used as a seasoning for orzo or rice, mixed with a splash of cream and served with chicken or beef, the possibilities are endless.

I have a favorite Pesto. The only thing that doesn't make it traditional is the nut and the cheese. I believe it tastes nuttier and slightly sweeter. *greek olive oil is richer and sweeter. If you can't find it (which you should be able to) then buy what you think tastes awesome. 

Erin's Pesto 

2 handfuls of freshly washed basil

Palm full each of dry toasted almonds, and romano cheese

1/2 tsp. course kosher salt, and 1/8 tsp. fresh cracked pepper

1 heaping T. Crushed garlic (fresh tastes better, but jarred Christopher's is good too) 

Light squeeze of lemon

Glug of really good (greek)* Olive Oil approx 1/4 cup + 2 T. to pour over the top of the paste to store in the fridge.

Place the nuts, garlic and salt in food processor and pulse till combined. Add basil, cheese, lemon, salt and pepper and pour oil over the top and pulse until smooth. Place in jar and top with extra oil and store in fridge for up to 1 month, if it'll last that long. 

I add a splash of cream when I'm serving the pesto with pasta or mixed into rice or orzo. I slather it on top of garlic bread and bake at 375o until golden brown and then dip it into marinara. 

I also saute chicken breasts with Italian season and a squeeze of lemon, dollop a heaping tablespoon of pesto and cover it with a slice of asiago or mozzarella cheese and cover with a lid until it's melty. You can also wrap the chicken in tinfoil and bake it all together just like that. The possibilities are endless. 

Here are a few replacement ideas

Almonds with Parmigiano Reg.

Walnuts with Ricotta and Shallot

Sundried tomato, Ramano and Red Pepper Flakes and Goat Cheese

Porcini mushroom, pine nut and Parmesan 

Non Basil Pesto ideas (email me if you want more details and measurements)

Artichoke, Kalamata Olive, Lemon and Pine Nuts, Olive Oil, Garlic, Crushed Red Pepper, Feta

Radicchio, Shallot, Cream, Walnuts, Garlic, Parmesan, Olive Oil

Peas (frozen or fresh), Garlic, Cashews, Walnuts, Parm, Olive Oil, Mint

Red Pesto

2 roasted red bell peppers
1 cup grape or cherry tomatoes
1 cup basil leaves
1/2 med olives, green or red mix
3 T. capers, rinsed of brine
1/4 tsp course salt and pepper
1 T. red wine vinegar
 1-2 small pepperoncini, seeded and chopped
4 T. olive oil

Cut tomatoes in half and place on one side of baking sheet and drizzle with salt and olive oil. Cut each bell pepper lengthwise and smush flat and place on baking sheet. Place under broiler and blacken the skins.  Place tomatoes in the processor. Remove bell peppers and place a damp paper towel on top of them or place them in a paper sandwich bag and close tightly. Let cool and then remove skins with paper towel. Cut peppers into strips and they will be ready to process into the red pesto.

You just add all ingredients into food processor and pulse until combined, but keep it a little chunky. If you worry about large bits of pepper or pepperoncini and tomato and want a smoother pesto, then pulse those first and then add remaining ingredients.

Serve on bread, chicken or beef, over ravioli or mixed into hot pasta with a little ricotta cheese, smeared on salmon before grilling or add it to a clear broth based soup with chicken, onion, Italian seasoning, carrot, celery and a squeeze of lemon. Seriously good. 



Cilantro Lime Pesto
3 cloves garlic unpeeled 1/4 cup shelled pistachios 2 cups fresh cilantro leaves 7 tablespoons extra-virgin olive oil 1/4 cup grated Pecorino Romano cheese 1/2 teaspoon grated lime zest 1 tablespoon lime juice Salt & Pepper

Toast garlic in 10-inch skillet over medium heat, stirring occasionally, until fragrant and skins are just beginning to brown, about 5 minutes. Add pistachios and continue to cook until garlic is spotty brown and nuts are golden, 2 to 3 minutes. When it is cool enough to handle, peel garlic.
Process garlic, nuts, cilantro, oil, Pecorino Romano, lime zest, lime juice, and 1/2 teaspoon salt in food processor until smooth, scraping down bowl as needed, about 1 minute. Season with salt and pepper to taste. (Pesto can be covered with 1 tablespoon oil and refrigerated for up to 4 days or frozen for up to 1 month.)




Minty Artichoke Pesto courtesy of healthyjulie
1 can artichoke hearts, drained
½ cup olive oil
¼ cup fresh parsley
¼ cup toasted walnuts
1 Tbl hemp seeds (use flax if you don't have hemp)
1 Tbl fresh lemon juice, or juice from ½ lemon
1 Tbl fresh mint leaves, (or about 8 leaves)
1 tsp garlic powder
salt and pepper to taste

Load up your cuisinart and blend. Perfect on pasta or bread or crackers. YUM!

I admit this next recipe was a little strange. I love beets and I love pesto, but beet pesto? hmm, well we tried a smidge, I was the only one who would even try it, but I am happy I did. It's gorgeous and tastes pretty too. It's a strong color and it stains as if you murdered someone in your kitchen, but if you're feeling beets, then go for it. 

recipe and photo courtesy of eatliverun.com

Purple Beet Pesto 
3 large purple beets, canned or freshly cooked
3 cloves garlic, peeled and smashed
1/2 cup shelled pistachios
1/4 cup fresh lemon juice
1/4 cup olive oil
1 cup finely grated Parmesan cheese
salt

Add beets the garlic, pistachios, lemon juice and olive oil and pulse into smooth. Add the Parmesan and continue pulsing until you have a relatively smooth thick spread.



Dearna over at Tohercore.com made a great carrot pesto I think is one of the most versatile pestos out there. Every single little kid I know loves this, so I know yours will too. Try it!

Carrot Coriander Pesto
2 large carrots
1/4 tsp horseradish
1/4 cup coriander (cilantro) leaves
1/4 cup olive oil or grape seed
1/3 cup shelled, raw almonds or cashews
1 small garlic clove
2 Tbsp fresh lemon juice
salt and pepper, to taste

Scrub and roughly chop the carrots. Line a baking tray and brush lightly with a little coconut or olive oil. Add the carrots and roast for 40 minutes, turning half way through. The carrots should be starting to brown and caramelize by this stage - you still want them quite firm though and not starting to soften too much.  Remove the carrots from the oven and allow to cool completely. Add carrots, coriander leaves and horseradish, nuts and garlic to a food processor and blend until the ingredients are finely chopped, but not smooth - you still want some texture. Add the lemon juice and olive oil and pulse a few times to combine, then season to taste with salt and pepper.


One way to preserve your pesto is to pour it into a ice tray and freeze. When the cubes are frozen, pop them into a container in the fridge. Add the cubes to pasta, over chicken breasts and to liven up an herbacious sauce. 

It's all about creativity.