A fresh alternative to standard basil pesto, made with more readily available parsley and almonds.
2 cups flat-leaf parsley leaves, tightly-packed
3/4 cup almonds, toasted and coarsely chopped
1/2 cup grated parmesan cheese
2 cloves garlic, coarsely chopped
1 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
- Place parsley, almonds, cheese, garlic, salt and pepper in food processor. Pulse until well combined.
- Combine oil, lemon juice, and zest in a small bowl. Add the oil mixture to parsley mixture in a slow stream, pulsing to combine.
A perfect recipe for those last few cool and crisp days of the season, and a perfect combination of savory and sweet.
3 ripe red pears
1 large red onion, thickly sliced
1 tablespoon olive oil
1 1/4 teaspoons dried thyme
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup panko breadcrumbs
1/3 cup grated parmesan cheese
2 tablespoons melted butter
- Preheat the oven to 400F.
- Sauté the red onions over med-high heat until they start to brown. Transfer them into a casserole dish and set it aside for a moment.
- Core the pears and cut them into thick wedges. Toss the pears with the reserved onions, thyme, salt and pepper. Bake the gratin, covered, for 25 to 30 minutes.
- Stir together the breadcrumbs, cheese, and melted butter. Sprinkle the topping over the gratin and bake uncovered until the topping is golden brown and the gratin is bubbling hot and tender.
This recipe is a slightly different take on the Farro with Acorn Squash and Kale recipe that came in my Good Harvest box. Trying to be more resource and cook with what I have in the pantry, I substituted farro with cous cous. Same idea, right?
salt & pepper to taste
1 small acorn squash
1 bunch kale, center stems removed, leaves torn
1 cup cous cous
1 onion, chopped
4 garlic cloves
1/4 cup finely grated Parmesan
- Preheat oven to 375°. Grease baking sheet. Halve acorn squash, coat with olive oil. Place squash face down and roast for 40 minutes or so. Let cool.
- Once the squash is cooled, remove seeds. Spoon out squash into a bowl and set aside.
- Heat oil in a large skillet over medium heat. Add chopped onion. Cook until translucent, 6 minutes or so. Add garlic. Add chopped kale (water should still be clinging to leaves). Add salt and pepper to taste. Toss for 2-3 minutes. Lower heat and cover. Add water if it becomes too dry.
- Boil 2 cups of water. Add cous cous and remove from heat.
- Add squash to kale in skillet. Toss. Add cous cous and parmesan cheese. Serve immediately.
1 medium onion, finely chopped
8 large garlic cloves, thinly sliced
1/2 pound spaghetti
2 teaspoons fresh lemon juice
Finely grated Parmesan cheese
- Rinse kale. Drain; transfer to bowl with some water still clinging.
- Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until translucent, stirring occasionally. Add garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally.
- Add kale and remaining 1 tablespoon olive oil and toss until wilted. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
- Meanwhile, cook spaghetti in medium pot of boiling water, stirring occasionally. Drain, reserving 1/4 cup cooking liquid.
- Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.
Nothing compares to a delicious breakfast quiche on a long holiday weekend! Treat your thanksgiving guests to this broccoli and mushroom quiche:
1 chopped onion
1 bunch of broccoli, chopped
handful of button nose mushrooms, sliced
thick sliced ham, chopped into small squares
2 egg whites, lightly beaten
1 tablespoon olive oil
1 cup milk
salt and pepper to taste
1/3 cup shredded cheddar cheese
- Roll out pastry dough on lightly floored surface. Press it into the bottom of a pie plate. Chill for 30 minutes.
- Preheat oven for 375 degrees. Prick the bottom and sides of the crust, line with foil and back for 12 minutes. Remove foil, back an additional 5 minutes. Let cool. Reduce oven temperature to 350 degrees.
- Heat olive oil in a skillet. Add chopped onions and cook until translucent. Add broccoli and mushrooms, reduce heat and cover.
- In a large bowl whisk the milk, egg whites, eggs, salt and pepper. Add the vegetable mixture and ham.
- Pour the filling into the prepared crust, back for 20 minutes. Sprinkle cheese on top, back for another 5-10 minutes.
It’s never too early to start practicing those pie skills for Thanksgiving.
My apple pie recipe comes from The New Basics Cookbook by Julee Rosso and Sheila Lukins and it hasn’t failed once! I also use a variety of apples between my Good Fruit and Good Harvest boxes.
3 cups unbleached all-purpose flour
1/4 cup sugar
1 teaspoon dry mustard
pinch of salt
8 tablespoons unsalted butter, cold
1/3 cup solid vegetable shortening
3/4 cup shredded sharp cheddar cheese
6 to 8 tablespoons ice water
4 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons sugard
2 tablespoons cornstarch
3/4 ground cinnamon
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon sugar
pinch of ground cinnamon
- Prepare the pastry dough: Combine the flour, sugar, mustard, and salt in mixing bowl, and toss well to blend. Using a pastry blender, two knives or your fingertips, cut in the butter and shortening until the mixture forms small clumps. Then add the cheese, and work it in until the mixture resembles coarse crumbs.
- Sprinkle the water, 2 tablespoons at a time, over the mixture and toss with a fork until the mixture can be gathered into a ball. Knead it once or twice in the bowl and divide it into slightly unequal halves. Wrap both halves, and chill in the refrigerator for 45 minutes.
- Meanwhile, preheat the oven to 350 degrees.
- Prepare the filling: core, halve, and peel the apples. Cut them into 1-inch chunks. Combine the apples and melted butter in a large bowl. Add the remaining filling ingredients, and toss until the apples are evenly coated.
- Roll the smaller portion of chilled dough out on a lightly floured surface to form a 12-in circle. Transfer it to a 10-in pie plate, and press it into the bottom and sides of the plate. Trim the dough, leaving a 1-inch overhang. reserve any excess dough.
- Roll the larger portion of dough out to form a slightly larger circle.
- Fill the pie plate with the apple mixture, mounding it slightly. Brush the edge of the bottom crust with water. Then transfer top crust over the apples, tucking it slightly inside the rim. Trim off any excess, allowing a 1-in overhang. Seal the edges of the crusts together with a fork and crimp decoratively. Trim away any excess pastry.
- Prepare the topping: Mix together the sugar and cinnamon. Prick the top crust with a fork in several places, and cut a small vent in the center. Brush the top lightly with water and sprinkle it with the cinnamon sugar. If you like, cut out shapes, such as leaves or apples, from the dough trimmings and decorate the top crust with them.
- Bake until the filling is bubbling and the top is golden, 1 1/4 hours.
If you can, wait a day or at least a few hours before cutting into your pie so the filling has time to gel. IF you have leftovers, store your pie at room temperature.
1 head broccoli
1 onion, finely chopped
3–4 cups chicken stock
Knob of butter
Plain yogurt (or sour cream)
Salt and freshly-ground black pepper
- Separate the broccoli florets from the stalks. Roughly chop the florets. Trim the ends from the stalks if they are dry, and chop the stalks into a fine dice.
- In a large skillet, melt the butter over medium heat. Once the butter has melted and has started to froth, add the onion. Cook the onion until soft and translucent, 5–7 minutes.
- Add about 3 cups of chicken stock and bring to a boil. Add the broccoli to the stock and simmer for 10 minutes, or until broccoli is soft. Depending on how large your head of broccoli is, and on how thick you like your soup, you can use more or less stock.
- Use a blender to pureé the soup to your liking. If you have an immersion blender, you can purée the soup right in the pot! Season to taste with salt and fresh pepper.
- Serve with a dollop of plain yogurt or sour cream and a squeeze of lemon.