Posts

Spring Spinach Pesto + a few Garden Snaps

Pesto has always been a special favorite of mine… as though its ingredients were terribly rare or difficult to prepare… it's that luxuriously delicious.  Fortunately, as pre-packaged versions don't at all measure up to homemade, it's quite simple to make.  Pesto can be customized to whatever is in season- or growing in your garden as the case is with me- nothing needs to be measured precisely… all you need is a trusty food processor and you're ready to go.

Last weekend Jim harvested a TON of fresh spinach from our garden, half of which I boxed into leftover stay-fresh spinach boxes I'd saved from the market (for our delicious morning green smoothie) the other half I made into an amazing Spring Garden Spinach & Chive Pesto.  I absolutely LOVE spinach pesto -even better than basil or arugula versions.  I made a large enough batch that we couldn't use it all immediately so I froze the bulk in ice-cube trays then popped the cubes into a ziplock freezer baggie.  Great trick!  Now we have Spring Pesto on hand whenever we need it- which er, seems to be every day suddenly…

Slathered on sandwiches

Tossed with a beautiful gluten free pasta

Starring in a potato salad

Smeared on gluten free toast/crackers

Tossed with grilled vegetables… 

Jim… I think it's time to harvest the rest of that spinach!  We're already running low on our Spring Pesto supply:)

Below, I thought I'd share a few bonus snaps (please click them to enlarge for better, larger view) from the garden which is more and more breathtaking by the day!  We've been enjoying collard greens, spinach, radishes and herbs so far this Spring with lots more on the way… purple potatoes, fingerlings, peas, carrots, beets, squash, melon, zucchini, tomatoes, peppers & eggplant!  My husband has created the most magnificent world of beauty just outside our kitchen door.

IMG_4088
Spring Garden Spinach & Chive Pesto frozen in ice-cube trays & popped into a freezer baggie!  

Spring Garden Spinach & Chive Pesto

Ingredients:

  • 8 cups fresh spinach packed (or substitute arugula, flat leaf parsley or basil)
  • 1 cup fresh chopped chives (to help food processor out a bit)
  • 3/4 of a cup walnuts and pinenuts (or substitute your favorite combo of nuts)
  • fresh vegan Parmesan
  • 2 or 3 cloves garlic coarsley chopped (to assist food processor)
  • juice of 1/2 lemon- or an entire lemon- suit your taste- provides a beautiful freshness
  • 1/4 cup extra virgin olive oil– or more to create desired texture
  • sea salt to taste
  • fresh cracked pepper to taste- just a wee bit

Method:

  1. Pulse the greens and chives together in your food processor until the bulk of the spinach is reduced greatly. 
  2. Add the toasted nuts, cheese, garlic, lemon juice and olive oil and pulse until you achieve a desirable texture.
  3. Season with sea salt and a WEE bit of fresh cracked pepper to taste.

Enjoy!

IMG_3977
The Land of Spinach

IMG_3977_2
Deep within the Land of Spinach

IMG_3990

Empty Spinach rows following Jim's record holding Spinach harvest… no worries, there is more growing to the right of this photo.

IMG_4021
"Big Red", Jim's trusty wheelbarrow

IMG_4037
Beet Greens

IMG_4040
The Land of Beets

IMG_4039
The Land of Carrots

IMG_3950
Deep within the Land of Carrots

IMG_4024
Purple Potato Blossoms ~ yes, the potatoes will be purple too!

IMG_4058
Baby Peppers growing up near the gorgeous Land of Beets

IMG_4014
The Land of Swiss Chard

IMG_4072
Sun-drenched Pea

 

What are your favorite Springtime veggies?

Are you growing anything edible in your yard this year?

Eggplant Parmigiana Meatballs

IMG_0538

It's funny, I've never cared for eggplant- but I adore these!  The secret is in the bread soaked in whole milk.  Actually I'm finding there are a lot of foods I "Don't care for," that I love when they're incorporated into specific recipes.  

Rich.  Delicate.  Bursting with creamy cheesiness on the inside.  Seared and crispy on the outside. (And honestly, between you and me, they don't even taste like eggplant!  Perhaps ever-so-slightly, but in a good way.)  

These meatballs will not disappoint.  The proof being that my husband, a meat-and-potatoes guy, loves them.  He even went so far as to say they're some of the best meatballs he's ever had!  If that's not a testament…

They couldn't be easier.  Feel free to use your favorite jarred marinara or make my Roasted Tomato Sauce which I have in the freezer from last summer's abundant tomato crop.  (Roasting works wonders on any old mealy winter tomato so don't be afraid to make the sauce in the middle of winter either.)

Eggplant Parmigiana Meatballs (Serves 4)

1 Large Eggplant (Skin optional, I like it on since it has all the vitamins)

Salt to taste

2 Slices of Bread, Day-old (or lightly toast to obtain similar texture)

1 Cup Whole Milk

2 Eggs Lightly Beaten

1 Cup Freshly Grated Pecorino Romano

1 Cup Freshly Grated Parmigiano-Reggiano, plus more for garnish

1/2 Cup Panko

1/3 Cup Flour, plus more for dredging

1/4- 1/3 Cup Extra Virgin Olive Oil (enough to cover the bottom of your pan w/ a thin layer)

24 Ounces Roasted Tomato Sauce (or store bought)

1/4 Cup Shredded Mozzarella

2 Tablespoons Chopped Fresh Italian Parsley

Chop the eggplant (3/8 to 1/2 inch cubes).  Sprinkle with salt.  Steam for about 8-9 minutes, or until quite soft (err on the side of OVER versus under-cooking).  Allow eggplant to cool.  Squeeze out excess water.  

Meanwhile, break up the bread with your hands and add to a bowl with the milk.  Let sit for a few minutes to allow the bread to soak up the milk.  Squeeze as much of the milk out of the bread as you can with your hands and add to a separate large bowl (discarding leftover milk).  Add the eggplant to the bowl along with the eggs, grated cheeses, panko, salt to season and 1/3 cup flour.  

Mix the ingredients until well incorporated.  

Using your hands, form the mixture into golfball sized balls.  (Coat your hands with a bit of olive oil first to prevent the mixture from sticking to your hands.)  If the mixture it is too wet to form loose meatballs, add a bit more panko and flour.  DO NOT OVERWORK the mixture as this will create a tough meatball.  Dredge the balls lightly in flour using a spoon to help coat the top.  

Heat the olive oil over a medium heat in a large saute pan.  Add the meatballs carefully to the pan in a single layer and brown on all sides, gently turning as you go with a slim metal spatula.  Once the meatballs are completely browned remove from the pan and set aside.  

Add the Roasted Tomato Sauce (or store bought sauce) to the pan and bring to a simmer.  Reduce the heat to medium and return the meatballs to the pan WITHOUT SUBMERGING THEM, as you don't want to totally lose all of their crispy browned goodness.  Simmer until meatballs are cooked through, 10-15 minutes.  Sprinkle in parsley.  Serve sprinkled with additional Parmigiano and the shredded mozzarella.  Enjoy!

 Email me if you'd like this recipe Veganized, Raw-Veganized, Dairy-freed or Gluten-freed:)

 

If you like this post say thanks by sharing.