Monday, April 21, 2008

Pesto Pasta and Ranch Hand Salad

Organic whole wheat pasta with pesto and pinenuts (pesto made with frozen basil olive oil cubes from early fall); ranch hand salad of organic mixed greens, radishes and  carrot matchsticks with homemade buttermilk dressing on the side (a version of this salad was eaten last night, but was not adored by the kids and included more radishes cut into matchsticks and tossed with carrotsticks and dressing like a slaw then mounded on top of mixed greens).

Glass bowl has a plastic cover and I'm sending it as an experiment (surrounded by the handkerchief and in a padded lunchbox because it isn't nearly as hardy as the frigoverre glass containers) 

For Full Belly Farm CSA subscribers, the slaw version salad was served with creamy turnip and potato soup (slice turnips from box along with one yukon gold or red potato into thin moons and heat in a large dutch oven with a splash of olive oil and a couple of handfuls of sliced leeks until just soft, add stock - -veg. or chicken. to cover and simmer for about 20 mins.   - process with hand blender until smooth and creamy, adding additional stock if needed) garnished with stirfried and processed turnip greens stirred in (like a vitamin filled green ribbon) just before serving.

waste generated: none :)

1 comment:

VeggieGirl said...

Ahh, I LOVE pesto-sauce on pasta; and the meal is never complete without a fresh, vibrant salad :0)