EVERY WEEK WE PACK FRESH VEGETABLES AND FRUIT FOR PICK UP AT LITTLE HOUSE EACH WEDNESDAY. READ MORE ABOUT THE VEGGIE BOX SUBSCRIPTION HERE.
From Origins Farm
- tender spinach
- bunch of rainbow carrots
- Tuscan kale
- salad Mix
From Albert's Organics
- Mandarin oranges
- d'Anjou pears
CILANTRO, SPINACH AND LIME PESTO
a fresh zesty take on pesto that pairs well with pasta
1 cup of fresh cilantro
½ cup of spinach leaves
¾ cup of raw almonds (pistachios would work well too)
¼ cup of grated parmesan cheese
4 garlic cloves
¼ cup of fresh lime juice
In a food processor, add cilantro, spinach, almonds and garlic to and pulse until roughly chopped.
Then add some salt and pepper. Parmesan cheese then place the lid back on and drizzle olive oil through the spout with the machine running until smooth.
Give it a taste and adjust the salt and pepper as necessary. Put in a tupperware container until needed. If using over pasta, reserve a bit of the pasta water off to the side. Add the cooked pasta back to the pan with a small bit of the reserved water along with a few tablespoons of the pesto. Add additional pesto until you achieve the amount you wish to have in the dish. Refrigerate or freeze the pesto until needed again. A little goes a long way!
SPINACH SALAD WITH PEARS, WALNUTS AND GOAT CHEESE
3 Anjou pears
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 tablespoon German mustard
1 teaspoon honey
3/4 pound spinach, torn into bite-size pieces
1/2 red onion, thinly sliced
1/2 cup walnuts, toasted
4 ounces goat cheese, crumbled
Chop 1 pear and slice the remaining two. Put chopped pear, oil, vinegar, mustard and honey into a blender and purée. Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to thin for a pourable dressing. Put spinach, onion, walnuts, goat cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.