Double Dinner Deluxe

Two more recipes born out of my CSA box:

Beet and Carrot Salad with Pepitas
















INGREDIENTS
3 beets, peeled and whizzed in the food processor until shredded (not pureed)

5 small carrots, also whizzed in food processor (see above)
Toasted pepitas (AKA punkin seeds)
Dijon vinaigrette (EVOO, dijon, white wine vinegar, and honey)
Fresh, organic pea shoots

Toss the veg and dressing with the pepitas and serve over a bundle of pea shoots. Good for beet-eaters and beet-haters alike. This is really delicious!

Beet-Green and Basil Pesto with Spring Vegetables and Pasta















INGREDIENTS
For the pesto:
1/2 cleaned beet greens
1 cup basil leaves
1 cup fresh, Italian parsley
Extra-virgin olive oil
Parmesan cheese (1/4 cup or so)
lemon juice
10 shelled, roasted pistachios 

For the Pasta and Spring Veg:
1/2 pound brown rice pasta
1 small zucchini, diced
1 small summer squash, diced,
1/2 red pepper, diced

Bring a large pot of water to a boil. Make the pesto in the food processor, adding oil as you blend the greens and basil and parsley. Add a squeeze of lemon and cheese and mix in by hand. Meanwhile, saute the veggies in olive oil (add some crushed red pepper for kick). Boil noodles until al dente. Drain. Toss with veg and pesto, adding salt and pepper (and another squeeze of lemon) to taste. Allow flavors to meld and serve warm. (For a complete meal, add sliced cukes with vinegar and salt on the side.)
Yup, you got it.




Comments

  1. UnknownAugust 11, 2012 at 4:04 PM

    Katie, I made your beet salad tonight with spinach instead of pea shoots. Wonderful! Thank you.

    ReplyDelete

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