This week's box contains:
- Lettuce (swapped for more dill)
- Baby Spinach
- New Potatoes (Yellow)
- Fava Beans
- Red Scallions
One of my all-time favorite recipes is dill-walnut pesto. With two bunches of dill on hand, and a great set of complementary vegetables, we're all set. The strawberries will be frozen for smoothies and the dill promptly converted to pesto to be served with the remaining vegetables. I'll sauté the spinach, baby carrots, and favas, and will roast the scallions and new potatoes. Nothing else required, except perhaps a glass of wine. Dill can be tricky in pairings, so best to stick with a Sauvignon Blanc, Soave, Marsanne, or Viogner depending on the accoutrements; lean towards Marsanne or Viogner if adding salmon to the mix.
If you've not dealt with favas before, take a look at this blog entry. They are a lot of work, but well worth the effort.
[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.