May 2016

The Tops Are Where It's At

. . . May 04, 2016 | posted by Rosie_Hunt
The Tops Are Where It's At

It’s early spring and radishes and turnips are thriving right now! There was a time when I wasn’t so excited to see radishes or turnips, but now, I can admire their beautiful colors and the culinary options they offer in the kitchen. These little guys are super versatile. 

Let’s start with the tops because, let’s be honest, the tops are where it’s at. Often, when vegetables come with green tops, like carrots, beets, turnips, etc.. they get thrown away. Please don’t throw them away. I repeat: Please Don’t Throw Them Away! There are so many things you can do with these beauties. 

First up... Drum roll please... Pesto! 

You can turn about anything into a pesto, and I have to be honest and say that I can devour in large, copious amounts, some fresh pesto. 

You can use either the radish greens or the turnip greens. We've been getting both and we'll probably see more of these guys in the future weeks. I've thrown in kale because we'll it kale and I love it. 

When making pesto, you can use about any nut you prefer.Traditionally the pine nut is used. I have made this pesto with a variety of nuts so feel free to change it up if you’d like. The pine nut seems to stay tride and true for me. 

It also freezes well. Scoop the pesto into a freezer bag or jar and place in the freezer until later months. Enjoy pesto year around! Once you make it yourself I promise you'll never want to buy the store stuff again. 

 

Radish (or Turnip) Greens &  Kale Pesto 

INGREDIENTS 

1 cups torn kale (destemmed)

1 cup torn radish (or turnip) greens (destemmed) 

1-2 clove garlic

½ teaspoon salt (more to taste)

juice of half a lemon

 1/3 cup pine nuts 

 ¼ cup olive oil

** If you like it cheesy (ha!) Add 2 Tablespoons Nutritional Yeast or Parmesan cheese. Adding a bit of cheese will also cut the spiciness of the radish tops.

      

INSTRUCTIONS

1.    Pulse the radish greens, kale, garlic, lemon juice, and salt in a food processor until coarse.

2. With the food processor on, slowly add the olive oil until smooth. 

3.    Add the pinenuts and pulse a few more times or until the nuts are ground to desired consistency.

The Tops Are Where It's At

. . . May 04, 2016 | posted by Rosie_Hunt
The Tops Are Where It's At

It’s early spring and radishes and turnips are thriving right now! There was a time when I wasn’t so excited to see radishes or turnips, but now, I can admire their beautiful colors and the culinary options they offer in the kitchen. These little guys are super versatile. 

Let’s start with the tops because, let’s be honest, the tops are where it’s at. Often, when vegetables come with green tops, like carrots, beets, turnips, etc.. they get thrown away. Please don’t throw them away. I repeat: Please Don’t Throw Them Away! There are so many things you can do with these beauties. 

First up... Drum roll please... Pesto! 

You can turn about anything into a pesto, and I have to be honest and say that I can devour in large, copious amounts, some fresh pesto. 

You can use either the radish greens or the turnip greens. We've been getting both and we'll probably see more of these guys in the future weeks. I've thrown in kale because we'll it kale and I love it. 

When making pesto, you can use about any nut you prefer.Traditionally the pine nut is used. I have made this pesto with a variety of nuts so feel free to change it up if you’d like. The pine nut seems to stay tride and true for me. 

It also freezes well. Scoop the pesto into a freezer bag or jar and place in the freezer until later months. Enjoy pesto year around! Once you make it yourself I promise you'll never want to buy the store stuff again. 

 

Radish (or Turnip) Greens &  Kale Pesto 

INGREDIENTS 

1 cups torn kale (destemmed)

1 cup torn radish (or turnip) greens (destemmed) 

1-2 clove garlic

½ teaspoon salt (more to taste)

juice of half a lemon

 1/3 cup pine nuts 

 ¼ cup olive oil

** If you like it cheesy (ha!) Add 2 Tablespoons Nutritional Yeast or Parmesan cheese. Adding a bit of cheese will also cut the spiciness of the radish tops.

      

INSTRUCTIONS

1.    Pulse the radish greens, kale, garlic, lemon juice, and salt in a food processor until coarse.

2. With the food processor on, slowly add the olive oil until smooth. 

3.    Add the pinenuts and pulse a few more times or until the nuts are ground to desired consistency.