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Avocado Pesto – Recipe / Basil Rescue

A common characteristic of CSA membership is that sometimes you can lose track of various items you have in the midst of a constant inflow of produce.   It’s not uncommon to find some sad, wilty casualty cowering in the corner of your icebox.  I’m getting better at managing this dilemma as I become more experienced in the kitchen, but yesterday I was saddened to find a batch of once-fresh basil that was no longer right for this world.  I had to toss it.  Fortunately I had a fresh bunch ready and waiting in the line up and I decided to put it to use immediately before it met a similar fate.

I saw a recipe for turnip soup on the blog The Harmonious Kitchen that I’ve been wanting to try.  It suggests swirling parsley-pistachio pesto in as a garnish.  What a great idea!!!  I decided to get started on some  avocado pesto for my turnip soup.  This recipe will make a lot of pesto, so I’ll use the rest as a spread for turkey sandwiches and I’ll cook up the remaining fusilli pasta from the creamy mascarpone cheese and arugula pasta dish from Saturday and mix in some sun dried tomato or red pepper flakes and parmigiano cheese for a simple pasta salad.

Avocado Pesto:

1 bunch basil leaves
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice
3 cloves garlic
½ cup olive oil
Salt to taste
freshly ground black pepper to taste

In a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.

– Adapted from the classic pesto recipe in my head…

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Omaha Sprouts

I sent my niece, Aydan in Omaha this not so typical postcard from Uncommon Goods.  It’s a postgarden. – “You just pop open your card, water the base, and sprinkle its packet over the diorama. In just a few days, you’ll have unruly sprouts of “Lepidium sativum” (that’s watercress) furling through the paper arches of your mini botanical garden.”

Below are some pictures of the postgarden from UncommonGoods.com and some that Aydan sent me to show me how her postgarden is is coming along.  Her mother sent the last image when Aydan was away.  It’s growing very fast.

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Radicchio and White Beans – Recipe

I decided to try making the Vegan Catalan-Style Radicchio and White Beans and I am very pleased with how it turned out.  The combination of white beans and bitter greens is truly remarkable.  And the bright reds, whites and greens of the Radicchio make it visually very striking to serve.

I really enjoyed the entire process of making this dish, from soaking the beans to inhaling the aroma of fresh thyme and garlic as I worked in the kitchen.  I served it as a stand alone stew, but next time I may try a small serving of it beneath a mild, flaky white fish of some kind.  Hmmmm…

Vegan Catalan-Style Radicchio and White Beans <CLICK

Ingredients

For the beans:
  • 6 ounces (about 1 cup) dried cannellini beans,
  • 1 clove garlic
  • 1 sprig fresh thyme
  • 1 to 2 vegetable bouillon cubes
For the radicchio:
  • 3 tablespoons olive oil
  • 1 head radicchio, stem and core removed, leaves cut or torn into 1 1/2 inch squares
  • 1/8 teaspoon crushed red pepper flakes
  • salt and freshly ground black pepper
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh parsley
  • Cracked black pepper, for garnish.
Method
  • 1. For the beans: Place the beans in a bowl and add cold water to cover by two inches. Allow to soak overnight. The next day, drain, rinse with cold water, and drain again.
  • 2. In a medium pot, combine the beans, garlic, thyme, and cold water to cover by 2 inches. Place over high heat to bring to a boil. Reduce heat to medium, and simmer until tender, 25 to 45 minutes; do not salt the water. When the beans are tender, add 1 to 2 bouillon cubes, to taste, and cook 5 minutes more; the liquid should be slightly salted. Drain the beans, reserving the liquid; discard garlic and thyme. Set beans and reserved liquid aside.
  • 3. For the radicchio: In a large skillet over medium heat, heat 2 tablespoons of the oil. Add radicchio, turning to coat with oil. Add pepper flakes, and season with salt and pepper to taste. Cook, stirring occasionally, until tender, 7 to 10 minutes. Remove from heat and set aside.
  • 4. In a separate skillet over medium heat, add remaining 1 tablespoon olive oil. Add garlic, and sauté until lightly browned, about 2 minutes. Add beans and 2 cups of the reserved cooking liquid. Simmer until the liquid becomes somewhat creamy, 5 to 10 minutes. Add radicchio and parsley, and simmer 10 minutes more, adding more of the reserved cooking liquid if the mixture seems too thick. Serve in bowls, garnished with a sprinkling of cracked black pepper.

Source: Adapted from Jonnatan Leiva, Executive Chef, 10 Downing Food & Wine

I was intrigued at the size of a cannellini after soaking.  Here’s a before and after result.

More images:

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Creamy Mascarpone Cheese and Arugula Pasta – Recipe

Beyond the Simple Salad with Arugula.  My friend Tina posted this recipe on fb and I decided to try it.  Not bad if I do say so myself. The lemon zest and red pepper flakes really bring out some subtle flavors.

Creamy Mascarpone Cheese and Arugula Pasta <CLICK

This luxurious pasta is elegant enough to serve for a dinner party yet quick enough to enjoy as a midweek meal. Mascarpone cheese is a creamy, spoonable cheese found at Italian delis and specialty markets as well as the cheese section of most major supermarkets. If you can’t find wild arugula, use regular arugula instead.

Makes 2 large or 4 small servings

1/2 pound gemelli, or other similar shaped pasta, such as fusilli, rotini, or cavatelli

3 ounces mascarpone cheese

Zest and juice of 1/2 lemon

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1-2 tablespoons hot pasta water

3 packed cups wild arugula

3 to 4 tablespoons grated Reggiano-Parmigiano or Grana Padano cheese

1/8 teaspoon of red pepper flakes

Extra virgin olive oil for drizzling, optional

In a large pot, cook pasta in salted boiling water according to directions, until al dente.

Meanwhile, in a small bowl, whisk mascarpone cheese, lemon zest, lemon juice, salt, black pepper and hot pasta water until smooth and creamy.

Drain pasta and return to pot. Add arugula and toss. Add the cheese sauce and toss until well coated. Divide among plates. Sprinkle with grated cheese, red pepper flakes and, if desired, a drizzle of extra virgin olive oil. Serve immediately.