Thursday, May 21, 2009

This week's share

Green pac choi, 2 lbs frozen strawberries, scallions, Easter egg radishes, cilantro, Norland and Nicola potatoes, baby spinach, Vt Soy maple ginger baked tofu, Maine sea salt, pink turnips, some sort of greens that could have been, sorrel or red giant mustard, Pete's chicken stock, European cucumber.

I wasn't sure what to do with all the greens so I made up a recipe to use some of them and then blanched and froze the turnip and radish greens for future use.

White Beans with Cilantro Pesto

Amounts are approximate

1 small bunch of greens
1 bunch of cilantro
1 jalapeno pepper (including seeds and ribs for some zip)
1/2 onion
Olive oil
Juice and zest of one lemon
Juice and zest of one lime

1 can small white beans.

Mix all ingredients except the beans in food processor to desired texture. Drain and rinse the beans, then mix in as much of the pesto as desired. Serve over salad greens.

I had a lot left and froze it for future very easy dinners on hot days. Ben and I each rated it as a thumbs up dinner. Too spicy for Sam though.

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