Broccoli Pesto

Makes two cups of pesto

1 large broccoli (around 2 cups)

A couple stems fresh basil
1/2 lemon, juice
1/2 cup hazelnuts (roasted chickpeas if you’re allergic or almonds to avoid expense)
2 cloves garlic
1/2 cup olive oil
2 tbsp water
salt & pepper

Throw all the ingredients in a blender or food processor. Pulse for about a minute. Taste it. Add more olive oil or water if it feels too dry, and salt & pepper according to taste. Serve with pasta, in a salad, on a sandwich or in a wrap.

Chilled Tomato Peach Soup

Food 52

Chilled Tomato Peach Soup

By Beth Kirby

Serves 4

1clove garlic, roughly minced

3/4cups shallot (about 1 medium), roughly chopped

1tablespoon olive oil

2pounds ripe heirloom tomatoes, quartered

1pound ripe peaches, quartered

1bunch fresh thyme, tied with kitchen twine

1 to 2teaspoon kosher salt, to taste

2/3cups heavy cream

4teaspoons sugar, or to taste

1pinch cayenne pepper, or to taste

It should be noted I don't bother to peel the tomatoes or peaches. You can, but I find the fibrous bits get left behind when it's strained. First, heat oil and sweat the shallot and garlic over medium low until aromatic and translucent.

Add in tomatoes, peaches, and thyme and 1 teaspoon of salt. Simmer over medium until peaches and tomatoes break down. Stirring occasionally and using the back of a wooden spoon to mash them up, about 15 minutes.

When looking very soupy but still with a few chunks remove from heat, remove thyme, and puree the soup in a blender (I usually do this in 2 batches). Strain into a clean pot through a find mesh strainer, using the back of a ladle in a swirling motion to get it through but don't press.

Place strained soup back on med-low. Add cream, sugar, and cayenne pepper. Season with salt to taste if needed. Adjust cream, sugar, and cayenne as desired. Simmer on low for about five to ten minutes to allow flavors to meld.

Allow to cool slightly before chilling in the fridge until cold, a couple of hours or overnight. Can certainly be served warm if you so desire. Serve with a few fresh herbs sprinkled on top.

Collards in Apricot Sauce

I often look for recipes that include more than one ingredient from our CSA shares but I could have never thought that these two ingredients would pair so well together: apricots and collards! There are certainly healthier ways to make this recipe, but I will share it with you as found here - feel free to leave comments with how else you would prepare the recipe.

This tasty side dish recipe sizzles with tender collards in a tangy apricot sauce, a perfect accompaniment to pork or chicken. This healthy, fast, and easy to make vegetable with sauce dish is a great side dish or warm snack for a family dinner or afternoon. This vegetarian recipe serves 4.

INGREDIENTS:

4 cups collards, shredded

1 tsp. salt

1 tsp. black pepper

2 cups apricots, destoned

3 cups water

1 tbsp. white sugar

1 tbsp. cornstarch

METHOD:

Steam collards for 10 minutes until tender.

Meanwhile, put salt, black pepper, apricots, water and sugar in a pan. Bring to a boil and cook for 10 minutes until water has reduced and fruit is soft.

Using a food processor, puree apricots and water mixture. Add cornstarch and blend until smooth. Serve collards hot, smothered in the apricot sauce - great as an accompaniment to pork or chicken.

Delicious Summer Smoothie

I've just tried this amazing smoothie, which uses several ingredients from this week's shares. You can always swap out the home-made Pistachio milk with your favorite dairy-alternative. 

Peach-Strawberry-Vanilla Green Smoothie Recipe with Pistachio Milk

3 medium peaches, pitted

13 medium strawberries

The vanilla from one vanilla bean

1 large carrot, chopped

3 cups dandelion greens, chopped

8 ounces homemade pistachio milk (click to view Tracy's recipe)

Start by adding the liquid to your blender, followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.

Nutrition Information

Calories: 329
Fat: 3g
Protein: 11g
Carbohydrates: 77g
Fiber: 17.7g
Calcium: 32% RDA (Recommended Daily Allowance)
Iron: 7.1mg
Folate: 113.7mcg
Vitamin A: 216% RDA
Vitamin C: 245% RDA

This smoothie is also a rich source of vitamins B1 through B6, vitamin K, copper, magnesium, manganese, phosphorus and potassium.

Serving Size: One. (This recipe makes a large, 32-ounce smoothie. It is a meal-replacement smoothie and not a snack. I recommend drinking half right away and the other half about 30 minutes later. If it is too much for you, store leftovers in a sealed container in the refrigerator for up to 24 hours.)

Easy Plum Jelly

Have you ever tried Marin Homesteader's Plum Jelly? You really must try a dollop of this over diced avocado and grapefruit salad. A few mint leaves to garnish and you have a refreshing summer salad. 

Makes about 8 8-oz jars

• 4 cups of pureed santa rosa plums (include skin. gives it some tang).

• 1/2 cup of water

• 4 cups of sugar

• 1 packet of liquid pectin (or 5 TB Real Fruit Classic Pectin)

Santa Rosa Plum Jelly

1. Cook plum puree, water and sugar over medium heat until it reaches a hard boil that is hard to stir down. Turn down the heat a little and cook 2-3 more minutes.

2. Add liquid pectin and bring back to a hard boil and cook 1 minute more.

3. Remove from heat.

4. Skim foam off with a metal spoon.

5. Quickly ladle into steilized jars being sure to leave about 1/2 inch from the top.

6. Clean off top of jars, put on lid and rings until sealed. Put back into a hot water bath and boil for 5 more minutes. When you take that jars out of the hot water you may hear a popping noise as the jars seal.

* If after a few minutes your lid in not concave and pops up when you press on the top it means that the seal did not take. This just means that you are going to need to refrigerate this jam and use it right away.