I’ve recently developed an addiction to the food photoblog Tastespotting. It satisfies my desire to look at pretty pictures of food in a more sustainable and cheaper manner than buying stacks of cooking magazines, offers a unique look into the current food trends in the food blogosphere (salted caramel ice cream, salted caramel whoopie pies, salted caramel apple pie, salted caramel fill in the blank here and you can probably find it) and last but not least inspires me to come up with new recipes. Seeing a post on Radish Leaf Pesto last week motivated me to save the lovely green tops from a bunch of local radishes that arrived in my Greenling.com box on Tuesday, and with a few modifications based on what was on hand in the kitchen we had a wonderful slightly peppery pesto on top of grilled fish one evening, and tossed with roasted vegetables another night. There is something supremely satisfying about finding a way to use something that usually gets tossed out, and as yummy as this was I know Radish leaves won’t end up in our compost bucket in the future.
Radish Leaf Pesto
Leaves from 1 bunch Radishes, about 1 cup packed
4 cloves Garlic (we LOVE garlic, you may want to use just 1-2 cloves if you aren’t a fellow garlic fanatic)
1/2 cup Pumpkin Seeds (Pepitas), roasted
1/3 cup Olive Oil
Salt & Black Pepper to taste
Heat a frying pan over medium heat, add Pumpkin Seeds, and toast 2-3 minutes, stirring often, until the seeds begin to puff up.
Combine all ingredients except salt and pepper in a blender or food processor. Blend or process until fairly smooth. Season with Salt and Pepper to taste and blend to combine.
I’ve been working on my relationship with Chard and with this recipe I’m officially in love! We had it as a side and it would also be excellent served over Rice or Quinoa as a main course.
Coconut Creamed Chard with Ginger (Serves 4-6)
1 tablespoon Coconut oil
1 Onion, diced
1 3″ piece of Ginger, grated
2 bunches Chard, chopped into 1″ strips*
1/4 cup Water
1 14oz can Coconut Milk, shaken to mix
1 Tablespoon Arrowroot Powder
Salt & Black Pepper to taste
Heat Coconut oil in a large pot over medium heat. Add Onions and saute for 3-4 minutes until soft and starting to turn translucent.
Add Ginger (and Chard stems if seperated) and cook several 2-3 more minutes.
Add Chard and Water, cover with lid, and cook 3-5 minutes until leaves have wilted.
Add Coconut Milk and cook 2-3 minutes until hot.
Mix Arrowroot powder and about 1/2 cup of the liquid from the pot in small bowl and mix to dissolve. Add Arrowroot mixture into pot and stir well. Cook 2-3 minutes until slightly thickened. Season to taste with Salt and Black Pepper
*If the Chard is younger with smaller leaves and middle ribs I chop them whole. For larger older leaves I cut out the middle rib, slice it thinly, then chop the leaves so that I can add first and cook for a couple minutes before adding the leaves so they’ll be done cooking at the same time.