This week's box contains:
- Romaine Lettuce
- New Potatoes
- Chantenay Carrots
- Lacinato Kale
- Dill
- Baby Erbette Chard
- Basil
- Broccoli
- French Breakfast Radishes
The potatoes will either become potato salad or get roasted. The broccoli and radishes eaten raw as snacks over the holiday weekend, and the chard and kale sauteed with garlic as a side. Carrots will almost certainly become
baked carrot fries and the basil will be made into pesto. I, of course, swapped out the romaine, this time for dill. With two bunches of dill on my hands I'm in the same situation as I was with the rosemary two weeks ago -- strong herb, lots in stock. Time to make and to use of some non-traditional pesto.
Fortunately I found an interesting recipe that uses dill pesto:
Mozzarella, Tomato, & Dill Pesto Panini. While there's a recipe for the pesto included, I plan to stick with my tried and true vegan pesto recipe from
the Voluptuous Vegan included below. The dill pesto pictured here, which I just made, is fantastic. I find dill can be overpowering, but the combination with walnuts and garlic, two other strong flavors, is solid. We'll serve this alongside a crudite platter, but it would be great on pasta, tossed with roasted vegetables, etc.
[Herb of your Choice]-Walnut Pesto
... makes 25 - 2 tablespoon servings
3/4 cup walnut pieces, toasted
1 bunch herb of choice, ends trimmed
1 large garlic clove, pressed
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
1 teaspoon mellow barley miso
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a blender, adjust salt and pepper and use or freeze.
This pesto is incredible by itself on a spoon or used any of the ways you see pesto in the wild. It freezes amazingly well.
Herbs successfully tried using this recipe include basil, dill, and parsley - all yielded excellent pesto.
Nutritional Information (per the Calorie Counter at MyFoodDiary.com)
Calories: 51, Total Fat: 5.2g, Saturated Fat: .6g, Cholesterol: 0mg, Sodium: 37mg, Carbohydrate: .9g (.4g dietary fiber, .2g sugar), Protein: .7g
Fortunately I found an interesting recipe that uses dill pesto: Mozzarella, Tomato, & Dill Pesto Panini. While there's a recipe for the pesto included, I plan to stick with my tried and true vegan pesto recipe from the Voluptuous Vegan included below. The dill pesto pictured here, which I just made, is fantastic. I find dill can be overpowering, but the combination with walnuts and garlic, two other strong flavors, is solid. We'll serve this alongside a crudite platter, but it would be great on pasta, tossed with roasted vegetables, etc.
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