Fennel Fronds Pesto
Fennel Fronds Pesto
I received my Imperfect Produce delivery over the weekend, which is always like Christmas for me. Among other great fruits and vegetables in my delivery box it had fennel. Two of them! I personally love fennel. It can be enjoyed raw, sliced thin and tossed in salads or quartered and oven roasted. I usually only eat the bulb of the fennel and toss the stalks and fronds in my vegetable broth for extra flavor. This week I was feeling the need to try something new. So I added the stalks to my vegetable broth bag like usual, only this time tearing off and setting aside the fronds as I went. I am thinking If I can make a pesto out of carrot tops I can certainly make a pesto out of my fennel fronds, right? So that is what I did! The fennel pesto was so vibrant and flavorful. This was my first time making it and certainly will not be my last. I prepared roasted potatoes for dinner and served them with the pesto right over the top. This recipe will also be awesome used as a spread for wraps and sandwiches or as a marinade for wild salmon.
- 2 cups of fennel fronds
- 2 garlic cloves
- 1/2 a lemon, juiced
- 1/4 cup of walnuts
- 1/4 cup of extra virgin olive oil
- 1 tablespoon of water
- 1/4 teaspoon salt
- Add all ingredients to your food processor or blender (I used a food processor) blend until your desired consistency.
This dish is just screaming FALL! And who doesn’t love Fall? Boots, scarfs, leaves and squash. Out of all the squash in season at the moment Delicata is one of my favorites (along side spaghetti squash) due to it’s amazing flavor and easy preparation. The skin on this squash is edible so no need for peeling or scraping. Just rinse, roast and enjoy. This recipe makes the perfect side dish or can be served over quinoa or raw spinach to make a bowl or salad.
- 3 delicata squash (I cook for 3 people so I prepared 1 per person)
- 3 tablespoons of coconut or avocado oil
- 1/8 teaspoon of garlic powder
- 1/4 teaspoon of cumin
- Pinch of pink salt
Maple tahini sauce
- 1/4 cup of tahini
- 1 fresh garlic clove diced or 1/4 teaspoon of minced garlic
- 1 tablespoon of rice vinegar
- 2 teaspoons of aminos or soy sauce
- 1 tablespoon of pure maple syrup
- 3 table spoons of warm water
- Salt and pepper to taste
- Preheat oven to 375
- Rinse squash, cut lengthwise, remove seeds cut into 1/2 inch pieces
- Toss with oil and spices and lay out on parchment lined baking sheet
- Roast in your oven for 30-35 minutes (until fork tender)
- While your squash is roasting, combine all ingredients together for your sauce and whisk until pourable
- Remove squash and drizzle with tahini sauc
Cilantro Lime Hummus
I made a batch of tahini just the other day so you know I had to follow up with hummus! It is the perfect dip for crackers, chips, raw vegetables, or spread for your toast in the morning. You can even add it to salads, there are no limits. Cilantro lime is one of my favorite flavors because it pairs so well with Mexican cuisine and who doesn’t like Mexican food?
I love making fresh hummus rather than store bought to avoid the plastic container, preservatives, and price tag. It is so much cheaper to make your own rather than buy, especially if you take advantage of dried beans in your bulk section. I personally prefer to use dried beans over canned to avoid BPA lining and It is said that dried beans are at the very least half to two-thirds the price of canned. Not to mention how easy it is to make hummus all you do is blend the ingredients in your blender or food processor and voila!
- 2/3 cup of dried chickpeas (makes 1 1/2 cups) or 1 can
- 1 tablespoon of tahini
- 3 cloves of garlic
- Juice from half of a lime
- 2 tablespoons of olive oil
- 3 tablespoons of water
- 1 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/2 cup of cilantro
- Toss all ingredients in blender or food processor and run on high for about 45 seconds.
- Scrape side of container and stir mixture, run on high until desired creaminess.
- Store in airtight container in fridge for up to 5 days.
1 ingredient 2 steps, TAHINI! Simple, cost efficient, fresh, and delicious! I have been obsessed with tahini lately. It can be added to hummus, used it as a base to make sauces and dressings or you can dip your veggies in it for a power snack. This recipe calls for just one ingredient, sesame seeds. These little seeds pack a punch! They are flavorful and full of health benefits. Tahini requires 2 simple steps, Roast and blend. That’s it! I purchase my organic sesame seeds in the bulk section of grocery store at $2.79/Lb. (A pound is a little over 3 cups). After I blended the 3 cups it made just about 14oz of organic tahini. Store in an airtight container in the refrigerator for up to 4 weeks.
- Preheat the oven to 350.
- Spread sesame seeds out on baking sheet.
- Roast seeds for 10 minutes.
- Let seeds cool for 5 minutes.
- Blend until you reach your desired creamy consistency.
Carrots are the most commonly used vegetable in my home. They are tasty, affordable, and palate approved by my eight year old son. Aside from all that, I love that I can use the entire carrot. Skin, leaves, stems…Everything! If you skin your carrot, clean, season, and roast those skins up to make root vegetable chips or toss them in a bag with the stems and other vegetable scraps to make broth. Carrot leaves are also edible, delicious, and contain high amounts of protein, vitamins and minerals. Carrot leaves can be used in place of parsley in recipes or can be added to salads and dishes for extra flavor. I also enjoy making sauces like chimicurri or pesto out of carrot leaves. Making the most of your food is also making the most of your money, all while reducing food waste.
Just last week I made a batch of pesto. The recipe is creamy and flavorful. It’s also vegan, but If you are not and would like to add cheese to your pesto, cut the amount of salt in the recipe in half and cut out the nutritional yeast. This recipe makes enough to fill an 8oz. mason jar which gave me 2 meals. One meal was pesto tossed with zucchini noodles, diced tomatoes, and a side of carrots. The other with pasta, but you can serve this pesto over potatoes, pizza, with spaghetti squash.. the options are endless.
Carrot Top Pesto
Carrot Top Pesto
Notes: I like my Pesto a prefer my on the creamy side. If you don’t, cut the pine nut measurements down to 1/4 cup.
- 3 garlic cloves
- 1/3 cup of pine nuts
- Half of a lemon, juiced
- 2 cups of carrot leaves
- 1 – 2 springs of basil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/8 teaspoon red chili flakes (double if you like a little spice)
- 1/8 cup of nutritional yeast
- 1/2 cup of evoo
- Toss all ingredients into a blender or food processor and blend until your desired consistency.