Arugula Pesto

Here’s a little known secret: pesto can be made with a plethora of different ingredients. As long as you have something green and leafy, a nut, a cheese, and a cooking oil you can mix and match the variety of each thing. This version replaces the traditional basil and pine nuts with arugula and walnuts. It’s a cheaper, more plentiful option, and it has a fresh, peppery flavor.

Ingredients:

• 2 cups packed fresh arugula leaves, rinsed and dried

• 1/4 cup roughly chopped walnuts

• 4 medium garlic cloves

• 1/3 cup extra-virgin olive oil

• 1/2 cup finely grated fresh Parmesan cheese

• 2 teaspoons freshly squeezed lemon juice

• Kosher salt and freshly ground black pepper

For Instructions visit: https://www.seriouseats.com/arugula-pesto-how-to-make-recipe

Garlic Chive Cream Cheese

Garlic chives can have a powerful flavor. It’s nice to mellow them while sprucing up your bagels and sammys by making a flavored cream cheese. This is also a nice way to preserve them, in this mixture they should stay good for 3 to 4 weeks. Use this recipe and interchange with any of your favorite fresh herbs like rosemary, sage, scallion or garlic.

• 1 8 ounce package cream cheese, softened

• 3 tablespoons finely chopped fresh garlic chives

• ¼ teaspoon onion powder

• ¼ teaspoon garlic powder

• 1 tablespoon Greek yogurt or ½ tablespoon milk, to soften (optional)

For instructions visit: https://www.acouplecooks.com/chive-cream-cheese/

Thai Cabbage Slaw

For the Dressing

• 1/4 cup honey

• 1/4 cup vegetable oil

• 1/4 cup unseasoned rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon toasted sesame oil

• 1 tablespoon peanut butter

• 1/2 teaspoon salt

• 1/2 teaspoon Sriracha sauce (optional - I use it!)

• 1 tablespoon minced fresh ginger

• 1 large garlic clove, minced (about 1 1/2 teaspoons)

For the Slaw

• 1 small head shredded green, red, or napa cabbage (about 1 quart - I like to use both for color)

• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)

• 1 red bell pepper, thinly sliced

• 1 cup sliced snap peas

• 2 medium scallions, finely sliced on a sharp bias

• 1/2 cup chopped or whole salted peanuts or almond slivers

• 1/2 cup loosely packed chopped fresh cilantro

DIRECTIONS

1. Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

From the Kitchen of: Zanne Sheets

Buttered Radishes and Eggs

I’m kind of luke-warm on radishes. They’re flavorful, they’re crunchy… but I easily get a little bored of them.

But not anymore! This is my new favorite breakfast. I should have known, all they needed was a little butter. The result is both melty and juicy, and is like slathering your toast with butter except better. I use thinly sliced red radishes because that’s what we grow and have on hand.

2 bunches (12 to 14) French Breakfast Radishes

2 tablespoons good unsalted butter

6 scallions, diced

1 teaspoon fresh thyme

pinch of salt

2 eggs

2 pieces of bread, toasted

For Preparation Instructions Visit:

https://naturallyella.com/buttered-radishes-with-a-poached-egg/