Monthly Archives: April 2012

Basil is pungent, and I love it. However, my kids just taste the “pungent” not the “love”.
I made this Pesto with two cups of swiss chard and only one cup of basil. The result is a mild Pesto we can all enjoy.

Ingrdients

  • 1 clove garlic
  • 1/2 cup pistachios*
  • 1/2 cup pine nuts
  • 3/4 cup olive oil
  • 1 cup basil leaves
  • 4 cups swiss chard leaves, stems removed
  • 1/2 tsp oregano
  • 3 Tbsp parmesan cheese
  • zest of one lemon
  • 1/2 tsp salt

*can substitute 3/4 cup pine nuts for pistachios & pine nuts.
Add all ingredients to some type of whirring machine; a blender, food processor, or Vitamix. If the Pesto is too thick, add additional oil; blend after each addition.

In order to evenly distribute the Pesto throughout the pasta; I drain the pasta in a colander, and add the Pesto to the hot, empty pot. The heat thins the oil in the Pesto. Add the pasta to the warm Pesto, but not all at once. I suggest: add, stir; add, stir…

To preserve Pesto Sauce: Pour 1/2 cup portions into small jars (I use empty spice jars), leaving space for a tablespoon of oil. The oil helps preserve the bright green color. Store Pesto in the freezer. Remove a jar from the freezer one hour before you plan to use it.


Jack was eating a bowl of this soup at lunchtime. “This is the same soup? It’s tastes better than yesterday”. I tried it. This soup really does get better overnight in the refrigerator. I love a recipe that can and should be made ahead.

  • 2 Tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 3 Tablespoons tomato puree
  • 1 1/2 cups lentils
  • 1/4 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 7 cups broth or water ( or a combination of both)
  • 1 cup chopped carrots
  • 1 cup chopped waxy potatoes
  • salt and pepper to taste

Saute the onion until soft and then add the garlic and cook for a minute or two.

Add the remaining ingredients and bring to boil then simmer for about 45 minutes.

Meanwhile, in a separate pan saute the chopped carrots and potatoes until tender (try not to brown them adding broth if necessary)

Before I add the vegetables to the soup, I like to puree 2 to 3 cups of the soup then return the puree to the pot, but this step is not necessary.

 

Add the carrots and potatoes to the soup.
Stir in  lemon juice to taste (1 to 2 Tbsp)

The Vitamix recipe book named this bread “Tomato Chili Bread”. My kids enthusiastically call it “Pizza Bread”.

The original recipe contains 1/2 cup of whole mild green chilies; I leave them out. Which is probably why my version is “Pizza Bread”.

Pizza Bread

1 heaping cup(240ml) ripe tomato large dice
1 egg
2 Tbsp light olive or canola oil
4 tsp dried onion (or 1/4 cup raw chopped onion)
1/2 cup (480ml) grated cheese

1/2 tsp oregano
1 tsp basil
1/4 tsp garlic powder

2 cups whole wheat all purpose flour
1 Tbsp baking powder

1/2 tsp honey (optional)
1 tsp salt (optional)

Preheat oven 400º
Grease 8inch square pan.
Combine flour, baking powder and salt in a mixing bowl.
Combine tomatoes, egg, oil, onion, cheese and spices in a Vitamix container. Secure lid.

Select VARIABLE speed #4. Turn on machine process 10-15 seconds, until chopped and chunky.

Add to flour mixture. Stir till combined.
Bake 25 minutes.

adapted from Vitamix Recipes for Better Living

Real Time Farms
Local Food and Local Farms
Gardener's Supply Company