Category Archives: RECIPES BY INGREDIENTS

Arugula Pesto

Contributed by Daniel Boulud in Food and Wine Magazine 1 bunch arugula, stems removed 1 basil sprig, leaves only 1/2 tablespoon toasted pine nuts 1 garlic clove, peeled and crushed 1/3 cup extra-virgin olive oil Bring a pot of salted … Continue reading

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Pasta with Cannellini-Spinach Pesto

SERVINGS:4 1/2 pound fresh spinach, large stems discarded and leaves rinsed 1 1/2 cups cooked cannellini beans, drained and any liquid reserved 2 large garlic cloves, minced 1 medium scallion 3/4 cup packed coarsely chopped fresh basil leaves 1 tablespoon … Continue reading

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Dandelion Pesto

David Lebovitz has some of the best recipes online.  I love everything he makes.- Yael T. Makes two cups (500g). Because dandelion leaves are tougher than basil, I use the food processor to make this version of pesto. A blender … Continue reading

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Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots

  SERVINGS:4 4 sea-bass fillets, about 1 inch thick (about 2 pounds in all) 3/4 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1/4 cup pesto, store-bought or homemade 3 carrots, grated 1 zucchini, grated 2 tablespoons olive oil 1/4 cup … Continue reading

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Grilled Salmon with Cilantro-Pecan Pesto

Contributed by Fernando López Velarde ACTIVE:15 MIN TOTAL TIME:30 MIN SERVINGS:4 At La Biznaga, Fernando López Velarde creates untraditional dishes that nod to local flavors. Here, for instance, he grills salmon until the fish is crackling-crisp, then tops it with … Continue reading

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Super V-8 Vegetable Juice

Teacher BMG submitted this juice recipe which he calls “a bit complicated but super deliciousiosorama.”  This juice is one of his personal favorites. From SPIRITLAND bistro in Santa Barbara Place the following ingredients in a juicer: 6 medium-sized carrots 1 … Continue reading

Posted in Beets, Carrots, Drinks, Juice, Kale, Spinach, Tomatoes | Leave a comment

BMG’s Carrot Beet Juice

This recipe is one of teacher BMG’s favorite juices and is “a nutritional burst of healthful deliciousness!” Place all ingredients in a juicer: six to ten large carrots one medium beet (can use stems and leaves too.) Beets can be … Continue reading

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Spicy Green Lemonade

Contributed by teacher BMG This juice comes from Natalia Rose’s book The Raw Food Detox Diet. If you do only one juice … this is it!  It’s simply delicious, refreshing, hydrating, and filled with vitamins, nutrients, electrolytes, and minerals. Put … Continue reading

Posted in Apples, Cucumber, Drinks, Juice, Kale, Lemon | Leave a comment

Fava Bean Dip with Goat Cheese and Garlic

Ingredients: 2-3 pounds fresh fava (broad) beans, shelled (about 2 cups) 1 Tbsp salt 1/2 cup chopped green garlic (can substitute 4 cloves chopped garlic) Olive oil 1 teaspoon lemon zest 2 Tbsp lemon juice 1/4 cup or more water … Continue reading

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How to Steam Vegetables

Steaming is a moist-heat cooking method in which foods are cooked on a rack or in a steamer basket in a covered pan over, (NOT IN) simmering or boiling water (usually about an inch in depth).  Steaming provides a gentle … Continue reading

Posted in Artichoke, Asparagus, Beets, Broccoli, Broccoli Rabe, Carrots, Cauliflower, Cooking Techniques, Corn, Green Beans, Potato, Spinach | Leave a comment