Tuesday, June 20, 2017

RECIPE: Spicy Radish Top Pesto

1 bunch Radish Tops, washed thoroughly

1 bunch Arugula

1 handful Basil leaves

1 handful Parsley leaves

1 handful Nuts – Pine Nuts, Walnuts, Almonds or Cashews, optional

1-2 cloves Garlic, smashed

3 tablespoons or more grated cheese – Parmesan, Pecorino, Grana Padano

Olive Oil

Salt and Pepper


Wash all herbs thoroughly and place in food processor or blender. Herbs are relatively interchangeable, if you don’t have arugula or are using as the base of the salad, increase the amount of basil or parsley to compensate and adjust the flavor to your needs. Process on high until greens become coarsely chopped.

Toast nuts in pan or oven if using. Rough chop and place with greens. Add garlic as well. Process again on high until paste begins to form.

Begin with a ¼ cup of olive oil and drizzle slowly while processing on low.

Add grated cheese and salt and pepper to taste. Process on low until combined.

Drizzle more olive oil while processing on low until you achieve desired consistency.

Store in a mason jar in the refrigerator or freezer. Cover the top of the pesto with olive oil to prevent browning.

RECIPE: Braised Dandelion Greens

1 bunch Dandelion leaves
4 strips bacon (optional)
3-4 cloves garlic, crushed
Salt, pepper, red pepper

1. Cut bottom of stems and rinse greens thoroughly. Use a medium to large size pot for this recipe.

2. Dice approximately 4 strips of bacon and cook until beginning to brown. Drain grease from pot. Add 3-4 crushed garlic cloves and sautée until fragrant. If not using bacon, simply sautée crushed garlic cloves in extra virgin olive oil until fragrant.

3. Add greens to pot. Season with salt, pepper and red pepper.

4. Add approximately 4 cups of water, enough so that when the greens wilt they will be just submerged. Bring water to boil and reduce heat to low. Braise greens until tender, about 30 minutes.

4. Serve in bowls with broth alongside steak and other meats. The dandelion broth is highly nutritious and can be drunk as a soothing end to the meal or used as a stock when making soup.

RECIPE: Escarole with Kalamata Olives

1 head Escarole
4-6 anchovies packed in olive oil
2-3 cloves of garlic
1/2 cup or more Kalamata Olives, pitted and roughly chopped
Dry white wine/red wine/stock or a mixture
Extra Virgin Olive Oil
Salt, Pepper, Red Pepper
Lemon and Parmesan (optional)

1. Tear escarole from head and rinse thoroughly.

2. Sautée 3-6 anchovies with extra virgin olive oil until anchovies begin to melt. Omit this step if desired.

3. Add sliced or chopped garlic and sautée until fragrant.

5. Add roughly chopped kalamata olives and sautée until fragrant.

4. Add escarole and season with salt, pepper and crushed red pepper.

5. Add 1/2 a cup or more of dry white wine, dry red wine, stock or a mixture of the two. Cook greens on low until soft.

6. Finish with a squeeze of lemon or Parmesan cheese and serve.

Alternate: Serve as bruschetta with grilled bread. Substitute cannellini beans for olives and serve with short pasta.