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Monday, June 07, 2010

Collard Green Olive Pesto

What a great weekend.  Finally, beautiful weather! We went to a gallery opening on Friday night, hosted a small party on Saturday night and last night had dinner at my best friend's house. I'm exhausted :-)  And it dawned on me today that tomorrow is the next CSA pick up day  I figured I'd better get on the ball posting what I ended up making with last week's box.  It's been fun trying out some new recipes. Yesterday I used the collard greens to make this collard green olive pesto from epicurious.com.  It was a simple recipe to prepare and I loved the bright green results.  I was at the tail end of my bottle of olive oil so I used only half what the recipe called for and I don't think the pesto suffered at all from less oil.  Last night so I brought some large garlic croutons and topped them with goat cheese and some of the pesto.  They were a big hit and everyone was surprised that they were eating collard greens.  I still have half the pesto left and haven't decided yet whether to freeze it or use it this week...I guess I'll wait and see what I come home with tomorrow.
The other day I used the large bunch of parsley with some red quinoa, tossed with diced tomato and the juice of the two lemons from the box.  I was kind of wishing I had some cucumber and onion to throw in there but I actually loved it just the way it was.
Tonight I'm going to tackle the fava beans (not that they are difficult to prepare but they do take some time). Also had the first tomato out of our garden this weekend - just a little sweet 100 but it was fantastic.  I can't wait for the rest of them!

2 comments:

JGH said...

These look pretty AND yummy. I don't think I've ever seen red quinoa before - I'll have to look for it. I'm always game for alternative pesto recipes because my daughter can't have tree nuts. This one looks good -would it work with kale and garlic scapes I wonder?

Guinnah said...

Hey JGH, I get the red quinoa at both Whole Foods (Inca brand I think?) and at Trader Joe's. I would bet the kale would work just fine...