Lamb’s Quarter Pesto Pizza!
This week is so exciting for me! We have a wonderful list of products and recipes on tap for this week. You will start to see more of the products coming to you, and we have only just begun! I have been trying to respect those with special dietary needs, so if you see something that you may have wrote on your dislike list and you want to try it, just message me so I can get it to you.
Here’s what we are getting:
1. Wild Spinach
2. Salad blend of- 3 varieties of lettuce, beet tops, kale, pea tendrils and Mustard Greens
9. Fresh cut Iris to make you smile until next week 🙂
Now for the fun part, what am I to do with this stuff?
The wild spinach should be used first because it has the shortest storing time. You can still eat it after it wilts, but who wants that? Wild spinach can be used in any recipe that calls for spinach. You can use it in your favorite Quiche recipe, on pizza, with pasta, as a wild spinach dip, and for my favorites, Palak Paneer and Lamb’s Quarter Pesto.
Lambs Quarter Pesto:
remove leaves from stem and wash (there is a slight “dusty” feel to the leaves which is normal and will wash off for the most part)
Blend in blender or food processor
1 1/2 cups of wild spinach leaves
3-4 crushed garlic cloves
1/2 cup sunflower seeds
1/4 cup parmesan cheese
1/4 to 1/2 cup olive oil
blend using a wooden spoon carefully to push the mixture into the blades without hitting the spoon
add olive oil as needed to get a paste like mixture while blending
Uses for the pesto:
On Pizza instead of tomato sauce
stuff mushrooms with it and bake
Couscous salad: add pesto to cooked couscous, lemon juice to taste and diced onions, salt and pepper, stir till all is coated and green
6 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon ground ginger
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup yogurt
5-6 cups fresh wild spinach, torn
4 sprigs fresh cilantro leaves
8 ounces paneer
coarse sea salt to taste
In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 teaspoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and yogurt (add more or less to achieve desired creaminess). Add the wild spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
Pour wild spinach mixture into a blender or food processor and the remaining 1/2 teaspoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry paneer until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.
Turnips can be used as a substitute for potato in some recipes or along with potatoes. I have also had sweet and sour turnips that were prepared with vinegar and sugar, julienned (cut in thin strips) with carrots. The whole plant is edible bulb and greens, although the greens are better at a young age.
Garlic Turnip and Potato Mash2 pounds of potatoes peeled and cubed1/2 pound of turnips sliced8 cloves of garlic sliced1/4 cup of milk- any kind of milk will work3/4 teaspoon of salt1/8 teaspoon of pepper2 tablespoons of butter (optional)
Turnip Green Casserole
1 pound of chopped turnip greens
1 tsp. sugar
Salt, pepper to taste
1/2 of (10 1/2 oz.) can cream of mushroom soup
1/2 c. mayonnaise
2 tbsp. wine vinegar
1 tsp. horseradish
2 eggs, slightly beaten
Grated cheddar cheese
Blend all ingredients together except crumbs and cheese. Spoon into casserole. Cover top with bread crumbs and cheese and bake one hour at 350 degrees. Serves 6 to 8.
Fennel With Turnip Greens
1/2 tablespoon olive oil
1/2 bulb of fennel diced
3 turnips (with greens)
1/2 cup chickpeas
1 teaspoon each: olive oil, balsamic vinegar, and stone-ground mustard
Heat olive oil over medium heat. Dice fennel and add to the pan. Remove the greens (set aside) from turnips and dice turnips, stir into fennel. Continue to cook for 4-5 more minutes or until fennel and turnips soften.
Stir in chickpeas and turnip greens. Continue to cook until greens begin to wilt (I don’t like them 100% cooked so I always let them cook down 1/2 way.)
In a small bowl, whisk together olive oil, balsamic vinegar, and mustard. Pour into pan and stir to coat. Remove from oven and serve while still warm.