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February 27th, 2011 at 8:23 pm
1 cup cashews
1 bunch basil
1/2 lemon juice
sea salt & pepper, and
1 teaspoon nutritional yeast
Watermelon radishes, peeled and thinly sliced with a mandolin
Puree first six ingredients in a blender until peanut butter consistency. Lay radishes in a thin layer on plate, dot with “nut cheese” and lay a second layer of radishes on top. Enjoy!
June 25th, 2011 at 1:46 pm
GARLIC SCAPE AND ALMOND PESTO
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.
If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.
As taken from Dorie Greenspan’s column at link below. Enjoy!
http://www.doriegreenspan.com/2009/06/i-seem-to-be-on.html
July 3rd, 2011 at 1:40 pm
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