Spring Recipes

In case you're interested in making those tasty recipes I mentioned in my previous post, I've posted them here.

Arugula Walnut Pesto

Ingredients:

 4 cups arugula, packed

 ½ cup shelled, chopped walnuts 

 6-8 garlic scapes, tender part only, chopped*

 ½ cup finely grated parmesan cheese

 ½ to 1 lemon, squeezed

 ½ cup extra virgin olive oil or more as needed

   salt and pepper, to taste

• tender scapes can be used raw, tougher scapes should be tossed with olive oil and roasted in the oven to tenderize.

Instructions:

Over medium-high heat, toast the walnuts in a saucepan until fragrant, about 3-5 minutes. You can alternately toast them on a baking sheet in an oven heated to 350° F. 

In a food processor, combine the arugula, walnuts, and garlic scapes. Pulse while drizzling in the olive oil until the mixture forms a smooth paste. Remove the pesto from the food processor and put into a bowl. Stir in parmesan cheese, salt, pepper, and a big squeeze of lemon to taste.

Recipe by Shelly Guzman

Thyme Crackers

Ingredients:

 500 grams (about 2 cups) whole wheat flour

 ½ cup olive oil

 1 cup water

 2 tsp salt

 2-3 tbsp dried thyme

 1 tbsp agave nectar

  2 tbsp olive oil

   salt and pepper

   fresh thyme

Instructions:

Mix whole wheat flour, olive oil, water, salt, dried thyme, and agave nectar together. Roll out dough until it is very thin (about ¼ inch). Cut into squares or long flat sticks. Add salt and pepper to olive oil. Brush each cracker with olive oil mixture. Press fresh thyme leaves into each cracker. Bake on a cookie sheet for 12 to15 minutes at 325°F

For a softer flatbread, roll out dough a bit thicker and pan fry in olive oil for 3 minutes each side.

Recipe by Nanna Meyer