Michael and I have pursued our dream of turning our back yard into an edible landscape for several years. We’ve replaced inedible bushes with blueberries, raspberries, and grape vines, and planted apple, cherry, plum, peach, fig, and pecan trees. But there are two trees I wish we could grow in our yard and can’t due to the cold winters: avocado and Meyer lemon. Last year I saw Meyer lemon trees in containers at Home Depot and I briefly thought I might try to grow one indoors, then I thought of the lime and calamondin orange trees I had tried growing indoors, both of which failed, and I had to walk away. Those were only $20 experiments, the Meyer lemon tree would have been a $69 experiment, a bit more of an investment, so I need to study a little more before attempting it.

Meyer lemons are a cross between lemons and mandarins, and they have a different taste and appearance from the lemons we usually find in the grocery stores, the Eureka lemon. The flavor is milder and sweeter, and the color when ripe has a bit of orange in it.

Last week Kristy Bernardo and I were doing a girls’ morning out run to Trader Joe’s, a monthly trip we do together, and we geeked out over the Meyer lemons, which we don’t see in the grocery stores very often around here. I brought home several bags and got to work slicing and salting, thinking about Moroccan tagines the whole time and wishing once again that I had a Meyer lemon tree growing in the house.

If you’ve never had preserved lemons in Moroccan food, it’s something you have to try. The lemons are preserved in salt and lemon juice then stored in a jar for 30 days. It’s so easy, really. The hardest part is waiting. Once they’ve fully brined, then you can take out a whole lemon or remove just one slice as needed for a dish, rinse off the excess salt, and cook with it. If prepared and stored properly, the lemons will keep for up to six months.

You’ll find many Moroccan tagine recipes, salads, and chicken dishes that call for preserved lemons, and the bit of salty, tart flavor it adds is exquisite.

Recipe Notes

Meyer lemons are perfect for preserving, but you can use the standard grocery store lemons if necessary. You’ll probably fit about five lemons in the jar and then juice the others. Make sure you sterilize the canning jar and lid before using to help prevent the growth of unwanted bacteria.

MOROCCAN PRESERVED LEMONS (LIMOUN MARAKAD)

Adapted from Mediterranean Cooking, by Paula Wolfert.

Makes 1 pint.

Equipment

pint canning jar, with lid and band, sterilized

Ingredients

6-7 Meyer lemons, well scrubbed
1/4-1/3 cup sea salt

Preparation

1. Sprinkle 1 tablespoon of sea salt in the bottom of the jar. Quarter 1 lemon, slicing down from the stem end down to the tip but not all the way through so the quarters stay attached to each other. The lemon will look like a claw. Coat the pulp with sea salt and press it down into the jar, squeezing out the juice. Sprinkle a little more salt on top.

2. Repeat with as many lemons as will fit in the jar. Pour some fresh lemon juice on top to cover the lemons, leaving a little headspace in the jar, then seal it.

3. Keep the jar in a warm, dark place (pantry or cupboard) for 30 days. Turn the jar upside once a day to distribute the juice and salt, then sit it back on the shelf. When ready to use, remove a lemon or a slice and rinse it well. Make sure the lemons in the jar stay covered by the juice and salt, and they will keep for up to 6 months.

More Make Your Own Recipes

More Recipes with Meyer Lemons From Around the Blogs

The Perfect Pantry – Chicken with Preserved Lemon Tagine

Food Blogga – Glazed Meyer Lemon and Blueberry Cream Scones

Food Gal – Meyer Lemon Vanilla Bean Marmalade

Healthy Green Kitchen – Meyer Lemon Olive Oil Cake

Autumn at Ticonderoga Farms means pumpkins, hayrides, and plenty of outdoor fun in their huge play area. Their pumpkin patch is a short walk from the entrance or the hayride will take you right there, though I recommend the hayride, which takes you around the bamboo maze and part of the Christmas tree forest. It’s a fun autumn tradition and my boys were screaming, “This is the best hayride ever!” They enjoyed seeing all the Halloween displays and prop animals throughout the ride.

Choosing a pumpkin turned out to be a challenging task for the boys, as one pumpkin after another was inspected and rejected. When each had finally chosen the perfect pumpkin, we hopped back on the hay wagon and finished the ride. We ended our farm adventure at the huge outdoor slide, which is a man-made hill with six slides around it. It’s the old-fashioned kind, where you sit on a blanket and speed down the hill, and the boys ran right back up the hill after each trip down. By the time the farm closed, the boys were thoroughly worn out. They happily carried their pumpkins back to the car and asked when we could come back. Soon, very soon.

Ticonderoga Farms in Autumn

Top Gun and Monkey Boy decided they didn’t want us to eat their pumpkins just yet, but Hockey Guy was very agreeable, and we’ve all enjoyed this pumpkin butter. Roasting the pumpkin brings out the natural sweetness, so you can use less added sugar. To play around with flavors, use whatever mix of spices you use in pumpkin pie, and store-bought pumpkin pie spice mix works well, too. Star anise and cloves also make an interesting addition, just go lightly with those stronger flavors.

ROASTED PUMPKIN BUTTER

Makes 1 to 1-1/2 cups.

Equipment

baking sheet, lined with foil and lightly coated with canola oil cooking spray
1-quart saucepan
immersion blender or jar blender

Ingredients

1 small pie pumpkin (aka sugar pumpkin), roasted
3 tablespoons light brown sugar or raw sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Preparation

Roast the pumpkin according the directions (linked above). Scoop the roasted pumpkin out of the skin and put it all in a 1-quart saucepan. Stir in the brown sugar, cinnamon, ginger, allspice, and nutmeg and cook over medium heat until the sugar dissolves and the mixture is heated through. Blend with the immersion blender or in a jar blender until smooth. Store in a jar in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.

More Recipes with Pumpkin

More Recipes with Pumpkin From Around the Blogs

Gluten-Free Goddess – Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust

Kalyn’s Kitchen – Crockpot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans

Pinch My Salt – Pumpkin Doughnuts

Food Blogga – Pumpkin Chocolate Chip Pecan Muffins

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Life always seems to get a little crazy around this time of year. We get caught up in school events, hockey, work, finishing up the summer garden and prepping for winter, but no matter how busy we get, I always set aside time to make apple butter. Whether we use purchased apples or pick them ourselves, I look forward to doing this work every year. I use one of those hand slicers that cores the apple and makes eight wedges, and I toss the apples into the slow cooker as I slice. The boys are usually nearby, sneaking apple wedges whenever they can or asking if they can help sprinkle on the sugar and cinnamon.

As the apples cook down and the aroma fills the house, it reminds me of autumns gone by and the smell of my mother’s fresh baked apple pie, the taste of my grandmother’s apple butter that they made in a large copper kettle over an open fire, the work that they put into the food that we all ate. Every time I make apple butter, I feel their presence, a connection to the past that streams through to the present and infuses my mind with good memories. In some small way, making apple butter pays homage to all the women in my family, a recognition of how hard they worked to take care of all of us.

I can call my mother and tell her about how we made apple butter again, and oh how I wish I could call my grandmother and tell her, too. She could talk at great length about how she prepared food, and I wish I could have one of those conversations with her. Because that is how I remember her; in the kitchen, making food for everyone.

Recipe Notes

After trying many different kinds of apples, I’ve settled on Galas for making apple butter. They are slightly sweet on their own, and so require less sugar, plus they cook down very nicely. I start a pot of these in the evening and finish it up the next afternoon.

SLOW COOKER APPLE BUTTER

Adapted from Not Your Mother’s Slow Cooker Cookbook, by Beth Hensperger.

Makes 5 to 8 cups.

Equipment

6-quart slow cooker
apple wedge slicer
potato masher
immersion blender (or a jar blender)

Ingredients

16 medium to large Gala apples, unpeeled, cored, and cut into wedges (Might be slightly more or less, just enough to fill your slow cooker.)
2 cups (220 g) light brown sugar or raw sugar
1-1/2 tablespoons ground cinnamon
1 cup (240 ml) apple cider
pinch of salt

Preparation

1. Add enough apple slices to cover the bottom of the slow cooker. Sprinkle 1/2 cup of brown sugar and some of the cinnamon over the slices. Repeat until you’ve used all of the apples, brown sugar, and cinnamon. Add a pinch of salt and pour the apple cider over the  apples. Toss the apples with a wooden spoon.

2. Cover and cook on low for 10 to 12 hours, or overnight. Remove the lid, mash the apples down with a potato masher, and stir to mix. Leave the lid off and continue cooking on low, mashing and stirring occasionally, until the mixture has reduced to about 1/3 and is thick. Turn off the slow cooker and allow the mixture to come to room temperature.

3. Use an immersion blender (or jar blender) to puree the cooled mixture until it’s very smooth. Store covered in the refrigerator for up to 2 months or in the freezer for up to 3 months. You may also process jars using the boiling water method.

Variations

Use 1 cup maple syrup and 1 cup brown sugar to sweeten the apples.

Try this spice mix: 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground allspice.

If using a 4-quart slow cooker, adjust the number of apples (about 8 medium to large apples), and reduce the sugar to 1-1/2 cups.

More Apple Recipes

More Recipes With Apples From Around the Blogs

Pinch My Salt – Apple Galette: The No Fear Apple Pie

Food Blogga – Ricotta Hotcakes with Warmed Spiced Apples and Maple Syrup

Baking Bites – Classic Caramel Apples

Foodie Tots – Apple Cider Doughnuts

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

The inspiration for this harissa hummus came while I was devouring an amazing bowl of grilled harissa chicken tagine at Urban PL8 in Atlanta last May. A group of us had gathered there for dinner on the last night of BlogHer Food and everything they brought out was delicious. There’s something about the incredible flavor of harissa that keeps me coming back for more, and as I nibbled away I kept thinking about using harissa with hummus because it seemed like a perfect pairing of Middle Eastern and North African flavors.

After I made the first batch, Michael was a changed man. My chipotle hummus had been his favorite, but this harissa hummus became his new favorite. To make this hummus, you’ll need some harissa, either purchased or homemade. Making it is pretty easy, and you’ll have enough for about two batches of hummus. Harissa can be pretty strong, so if you aren’t used to it consider the 1/2 cup measurement a suggestion and start with a couple tablespoons and add to taste.

Like other kinds of hummus, this one makes a great snack or appetizer with vegetables and pita chips, and I like to use it as a condiment on pita sandwiches.

HARISSA HUMMUS

Makes 3 cups.

Equipment

food processor

Ingredients

1 (15 ounce/425 g) can garbanzo beans, drained and rinsed
1/4 cup tahini (I prefer Ziyad brand, but any will do.)
1/2 cup harissa sauce
3 or 4 cloves garlic, minced
1 teaspoon lemon juice

Preparation

In the bowl of the food processor, add the beans, tahini, harissa, garlic, and lemon juice. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in some of the additional seasoned oil from the jar of harissa, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Total processing time will be about 3 to 5 minutes for best texture.

More Hummus Recipes

More Recipes From Around the Blogs

Kalyn’s Kitchen – Sweet Potato Hummus with Olive Oil and Sumac

Panini Happy – White Bean Hummus with Chives

eCurry – Grilled Vegetable and Hummus Tart

FatFree Vegan Kitchen – Cucumber Hummus

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Peanut butter is a snack and sandwich staple around our house, whether for toast, sandwiches, crackers, celery, or just on a spoon the old-fashioned way. Our boys are particularly fond of peanut butter and banana sandwiches on whole wheat bread. Peanut butter is very easy to make at home, and there is a tremendous difference between the flavor of store-bought and homemade peanut butter. Plus, your own homemade peanut butter won’t have a bunch of preservatives and you can control the amount of salt and honey in it, a win-win all around. You just need peanuts, peanut oil, sea salt, honey, and a food processor.

Here’s how we make homemade peanut butter, demonstrated by Builder Guy (age 8).

Add the peanuts.

Add the peanut oil.

Add the honey and salt.

Process until nice and smooth.

Enjoy with your favorite snack or sandwich.

How Adults Can Help the Kids

• Demonstrate and assist with any tasks that might be new, such as measuring ingredients or shelling the nuts.

Safety Tips

• Make sure an adult is present at all times.
• An adult or older child should plug in the food processor and handle the blade.

For more information on how to start cooking with your whole family, visit The Kids Cook Monday website.

HOMEMADE PEANUT BUTTER

Makes about 1-1/2 cups.

Equipment

food processor

Ingredients

2 cups roasted unsalted peanuts, shelled
3 to 4 tablespoons peanut oil
2 tablespoons honey
1/2 teaspoon sea salt

Preparation

In the bowl of the food processor, ad the shelled peanuts, peanut oil, honey, and sea salt. Process until the mixture is smooth and creamy, about 2 to 3 minutes. If the mixture is slightly dry, add another tablespoon of peanut oil. Store in a covered container in the refrigerator for up to 2 weeks.

Variations

If using unroasted peanuts, you may roast them on a baking sheet in a 350° F/175° C oven for 20 to 25 minutes. Stir two times while roasting and allow to cool completely before making the peanut butter.

For chunky peanut butter, chop 1/4 cup of the nuts and set aside. Process the rest until smooth and creamy, then add the chopped nuts and process until mixed in, about 15 seconds.

More Kids Cook Monday Recipes

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

While I don’t want to sound trite, I must say the first of May caught me off guard. I can’t believe it’s May, the school year is almost over and the kids will be out for almost three months, it’s time to register Top Gun for kindergarten, and summer is almost here. But that also means it’s grilling time around our house, actually more grilling time since we like to grill year round, we just happen to do it more often in the warm months. Really, I like grilled food in January but I don’t like freezing my fingers while making it!

Burgers are one of Builder Guy’s favorite foods, so we grill up a batch every once in a while. Some times I just want a slice of sharp cheddar and good barbecue sauce on top, but other times I like to play with the toppings: guacamole with caramelized onions, chimichurri, chipotle salsa, roasted red peppers with some kind of gooey cheese. The sloppier the better. And I happen to like tzatziki on my burgers, especially with arugula or an arugula pesto.

I adapted the tzatziki recipe below from Peter who runs the terrific Greek food blog, Kalofagas. I do things just a little different, like add a little grind of fresh black pepper and a touch of lemon juice, so my version isn’t entirely authentic. You should taste his recipe, especially if you like Ouzo. Consider my measurements a guide, as some days I add a touch more garlic or pepper depending on my mood. You can make the tzatziki up to one day in advance, just keep it refrigerated until ready to use.

I make tzatziki with Stonyfield Farm Oikos Organic Greek Yogurt. Be sure to enter the free yogurt giveaway from Stonyfield Farm!

GREEK BURGERS

Adapted from Kalofagas.

Makes 6 to 8 burgers and approximately 20 ounces of tzatziki.

Equipment

grill
box grater
strainer
2 medium bowls

Ingredients

2 pounds ground chuck, ground lamb, or soy burgers
feta cheese, 1 to 2 tablespoons per burger (optional)

TZATZIKI
1/2 cucumber, seeded and grated
1/4 teaspoon sea salt + more to taste
16 ounces (454 g) plain Greek yogurt
2 cloves garlic, minced
2 tablespoons chopped fresh dill
1/2 teaspoon fresh lemon juice (or Ouzo as recommend by Peter at Kalofagas)
1 teaspoon extra virgin olive oil
pinch fresh ground black pepper

THE EXTRAS
buns (can be gluten-free)
spinach arugula pesto or arugula leaves (rocket)
red onion slices

Preparation

1. TZATZIKI: Put the strainer over a medium bowl, then put the grated cucumber into the strainer and sprinkle on 1/4 teaspoon salt. Let it sit up to 30 minutes, pressing with the back of a spoon occasionally to squeeze out as much liquid as possible.

2. In the other medium bowl, stir together the strained cucumber, Greek yogurt, garlic, fresh dill, and lemon juice. Add more salt to taste, then stir in the olive oil and black pepper. Cover and keep chilled.

3. Shape the meat into 6 to 8 burger patties, folding 1 to 2 tablespoons of feta cheese in the middle of each (optional, but good). Grill the burgers to desired doneness.

4. Remove from the grill and cover with foil for a 2 to 3 minutes to seal in the juices. Assemble the burgers in the following order: bun bottom, burger patty, pesto, tzatziki, onion, bun top.

More Recipes With Yogurt

More Burger Recipes From Around the Blogs

Farmgirl Fare – Lamb Burger with Garlic, Shallots, and Feta on Homemade Rosemary Focaccia

A Veggie Venture – Black Bean Burgers

Closet Cooking – Bulgogi Burgers

No Recipes – Hoisin Ginger Burgers with Lime Pickled Onions

Click the button to save this recipe to your Springpad.

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

In the summertime we grow tomatoes in our garden, and sometimes we get a bumper crop like we did this past year. We ended up with so many tomatoes we couldn’t eat them fast enough and I slow roasted a few batches to put away for the winter. If you look up “slow roasted tomatoes” on Food Blog Search you’ll find several blogs have written about it, and I chose to follow the instructions at A Veggie Venture. After roasting I packed the tomatoes into jars with the olive oil and spices leftover from roasting and topped off with more olive oil. The jars keep well in the freezer.

We’ve used them in several ways, and last week we opened another jar and added some to a batch of hummus. It only took a few bites for Michael to proclaim this the best-tasting hummus we had ever made and we quickly went through it and made more. This makes a great healthy dip that I like to nibble on for lunches, but we also like to spread it on sandwiches.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. I am the host for this round, so please send your entries to me at andreasrecipesgyo AT gmail DOT com. Entries are due on January 30. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. (New badges for 2009 are available there.)

If you have participated in GYO at least one time you are eligible to join our Flickr photo pool as well as volunteer to host. If you are interested in either of those, please let me know.

[Update: August 2009, featured on Saveur.com in their Best of the Web section!]

SLOW ROASTED TOMATO HUMMUS

Makes about 2 cups.

Equipment

food processor

Ingredients

1 (15 ounce) can garbanzo beans, drained and rinsed (or 1/2 cup dry beans, soaked overnight, then drained and rinsed)
1/4 cup tahini (I prefer Ziyad brand, but any will do.)
2 tablespoons lemon juice
2 to 3 cloves garlic, minced
6 slow roasted tomato halves in olive oil (I roasted mine with garlic, basil, oregano, kosher salt, and pepper.)
2 to 3 tablespoons of the seasoned olive oil from the tomatoes

Preparation

In the bowl of the food processor, add the beans, tahini, lemon juice, garlic, and tomatoes. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the seasoned olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Serve with raw vegetables or whole wheat pita or baguette slices.

Variations

If you do not have slow-roasted tomatoes, you can use commercially prepared sun-dried tomatoes in olive oil.

Other Dip Recipes From This Blog

More Hummus Recipes From Around the Blogs

Karina’s Kitchen – Roasted Red Pepper Hummus

Steamy Kitchen – Smoky Hummus

Wednesday Chef – Paula Wolfert’s Hummus

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Every year we look forward to Thanksgiving day and start planning well in advance. The boys are still only slightly interested in the holiday, though they seem to enjoy turkey more than they used to. One of my favorite parts of the holiday meal, even more than the turkey, is the cranberries, but you would never know if you came to our home for Thanksgiving dinner. Every year I make cranberry chutney or some kind of cranberry side dish, and about half the time I forget to serve it along with dinner. It remains in the refrigerator, forgotten and forlorn while everyone dives into the turkey, potatoes, gravy, beans, salad, and rolls.

This year I promise myself that I will remember to serve it, especially since I tried a new recipe with port. Sipping a glass of port while making it was half the fun, and I may have to make another batch on Thanksgiving day because I doubt this one will last until then. It’s technically a side dish, but it’s dessert, too, and I can easily imagine spooning this over cheesecake.

It’s an easy make ahead side, just store covered in the refrigerator for up to three days. Makes about 4-1/2 cups.

[Updated November 15, 2009.]

CRANBERRIES WITH ORANGE ZEST AND PORT

Adapted from Food & Wine, 1998.

Equipment

large deep skillet with lid

Ingredients

1 cup (240 mil) ruby red port
6 cups fresh cranberries (1-1/2 pounds/680 g), picked over and rinsed
1-1/2 cups (263 g) granulated sugar
2 tablespoons fine orange zest
1/4 teaspoon salt

Preparation

1. In a large skillet, bring the port to a boil over high heat. Add the cranberries and cook, stirring, until they begin to pop, about 5 minutes.

2. Add the sugar, orange zest and salt and cook, stirring, until the sugar dissolves and the mixture returns to a simmer, 3 to 5 minutes. Let cool before serving. Garnish with strips of orange zest.

More Dishes for Thanksgiving

More Cranberry Recipes From Around the Blogs

Pinch My Salt – Buttermilk Cranberry Scones

Karina’s Kitchen – Cranberry Crumble

Kitchen Parade- Cranberry Chutney

Sweetnicks – Cranberry Conserve

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

We’re breaking away from our regularly scheduled autumn foods programming to bring you something tropical and fragrant and oh so delicious.

I have a bit of location envy when it comes to certain food bloggers, specifically those who live in climates that support subtropical fruits and vegetables and extended season gardening, and two of my very favorite food bloggers, Todd and Diane of White on Rice Couple, live in that kind of happy situation. They have a fantastic blog with gorgeous photos and a bountiful garden. Have you seen their garden video? Well in addition to all that talent in the kitchen, in the garden, and behind both still and video cameras, they have generous hearts.

Diane remembered an off-the-cuff comment I left one time about their access to local passion fruit and dropped me an email a few weeks ago saying she wanted to send me some of their passion fruit. My jaw dropped and my heart skipped a beat and I couldn’t type YES THANK YOU fast enough. The very next week a small box arrived in the mail with five passion fruits and a note.

It was a joy to smell the aroma as I opened them and the flavor was so fine it brought back memories of fresh passion fruit in the markets in Colombia. Thanks and hugs to Diane and Todd for this very special gift and for bringing back some wonderful memories.

I slurped up one of them then managed to get a total of 1/4 cup of juice from the rest, so I supplemented with some frozen pulp to make this tasty curd. The curd is very easy to make, you just need to stay with it and continue stirring while it cooks. It tastes great on biscuits or put it between cake layers.

Makes about 20 ounces of curd.

[Updated April 23, 2010.]

PASSION FRUIT CURD

Adapted from a recipe by Jill Dunbavan (Queensland, Australia).

Equipment

2 quart heavy bottom sauce pan or double boiler
8-ounce or 4-ounce jars with lids

Ingredients

1/2 cup (120 mil) fresh passion fruit juice, seeds removed
1/4 cup (60 mil) fresh lemon juice
3/4 cup (130 g) granulated sugar
9 tablespoons (~125 g) unsalted butter
4 large eggs, whisked

Preparation

1. In the sauce pan, combine the passion fruit juice, lemon juice, and sugar. Cook over low heat until the sugar melts, then add the butter and melt.

2. Stir in the eggs and continue stirring with a whisk until the mixture thickens and coats the back of the spoon. You should be able to draw your finger through it and leave a clear trail.

3. Remove from heat and allow to cool. The mixture will continue to thicken as it cools.

4. Pour into jars and cover with lids. Store in the refrigerator for up to 1 week.

References

Wikipedia – Passion fruit

More Condiment Recipes

More Passion Fruit Recipes From Around the Blogs

Not Quite Nigella – Passionfruit Cupcakes

La Tartine Gourmand – Chocolate and Passion Fruit Tartlets

Canela & Comino – Passion Fruit Cream Puff Ring

What’s for Lunch Honey? – Passion Fruit & Orange Kefir Shake

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

This is our first year growing arugula, and I have to say I’m impressed with how easy it is to grow. We planted it a box in early September, and within three days we had sprouts. It required little maintenance, just watering. One thing we’ve learned in the process is that arugula gets more peppery as it matures. The leaves had a mild peppery flavor early on, but now some of the larger leaves are downright bitter, so balancing the feisty flavor with spinach seemed the way to go for this pesto. The original recipe at Epicurious.com calls for serving on top of grilled hamburgers, which we did, and the combination of the peppery arugula, garlic, and crushed red pepper makes a great topping for hamburgers or vegan burgers paired with grilled onions and Swiss cheese.

The original recipe calls for quickly wilting the spinach in the microwave, though you could do it in a steamer basket, too. For a time saver, I think the recipe still tastes good when using raw baby spinach.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. Submissions for this round are due on October 30, and you can send your information and photo to me at andreasrecipesgyo AT gmail DOT com.

Other Pesto or Condiment Recipes

More Arugula Recipes From Around the Blogs

Simply Recipes – Toasted Turkey Cranberry Arugula Sandwich

80 Breakfasts – Arugula and Apple Salad

Apartment Therapy – Egg, Arugula, and Herb Tartine

Panini Happy – Red Dragon, Roast Beef, and Arugula Panini

Equipment

food processor
large microwave safe bowl or large pan and steamer basket

Ingredients

8 ounces (227 g) baby spinach leaves, rinsed and well-drained
2 cloves garlic, peeled and ends trimmed
1/2 teaspoon lemon zest
1/4 teaspoon dried crushed red pepper
2 cups (packed) (~2.5 ounces/71 g) fresh arugula leaves
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup (80 mil) extra-virgin olive oil
3 tablespoons freshly grated Parmesan cheese
sea salt, to taste

Preparation

1. Cook the rinsed spinach in the microwave for about 60 to 90 seconds, or steam for about 2 minutes in a steamer basket over hot water. Drain well, squeezing all the liquid out with your hands.

2. Process the garlic, lemon zest, and red pepper in the food processor until the garlic is finely chopped. Add the spinach, arugula, pine nuts, and lemon juice, then process until you have a coarse puree.

3. Gradually add the olive oil, pouring in a slow stream while the machine runs. Stir in the Parmesan cheese and salt to taste. Serve as a topping for grilled hamburgers or vegan burgers.

************************************************************

Source: adapted from Epicurious.com

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.