i hope you all enjoy the below recipe. meanwhile, i want to alert you that i will be providing stash pics for steph at adventures in babywearing’s link up tomorrow and i will also be announcing a new wrap loan plan i intend to launch off my blog. if you have wanted to try a woven wrap but have been intimidated by the learning curve or the investment you might want to stop in and see what i have planned…
the other night flash and i enjoyed a really nice summer meal together after the kids went to bed. i wanted to share the recipe because it was easy and light and delicious which is a great combo. my jumping off points came from a recipe over at 101cookbooks for lemon chickpea stir-fry and from a site called wicked tasty harvest for radish leaf pesto. i am just the kind of person though who likes to look at a recipe for inspiration and then cook things my own way. so here is what i did.
- two bunches of radish greens
- 2 cloves garlic
- one handful raw almonds
- a small amount of freshly grated parmesan
- olive oil
basically everything is going in the food processor until it reaches a consistency you like but more exactly here is what i did.
- put almonds in food processor and get them started down to a smaller size
- add radish greens and garlic and let that go for a few seconds
- add parmesan and process until everything is the small size you like
- add enough olive oil for pesto to be the thickness you like.
- call it a day. or add some salt then call it a day. up to you.
i had made this the the other night and frozen it in small portions in an ice cube tray which i then emptied into a freezer bag to store. how handy!
my stir fry was largely shaped by the veggies i had on hand from my csa share and then influenced by the 101cookbooks recipe idea linked to above.
- one small can chickpeas rinsed clean
- two shallots diced small
- one head broccoli chopped into bite sized pieces
- one bunch bok choi chopped into bite sized pieces
- a few inches of fresh ginger diced small
- one lemon zezted and jucied
- enough olive oil to cook with
- heat olive oil in a pan on medium high.
- get the chickpeas and shallots started together and allow the chickpeas to brown lightly.
- while shallots and chickpeas are getting going add ginger.
- once the chickpeas start to brown add broccoli.
- after the broccoli has cooked for two or three minutes add bok choi.
- after everything is fully cooked remove it from heat and toss in the lemon zest and juice.
the pesto and the lemon ginger of the stir fry went so well together. flash and i agreed that this dinner was a very enjoyable way to “go vegetarian.” i hope you try it and like it or that you are able to use it as a spring board for some other cooking fun.
oh, as a note, i have used the pesto to top pasta, as salad dressing, and on top of toast so far and loved it each way. i never would have guessed that. i guess this is the week of the radish for me!
ok folks, hope to see ya tomorrow.
not mama llama
but we like the book (llama llama misses mama)