We usually think of pesto as a summer sort of recipe since that's when basil grows in abundance, but pesto doesn't have to be made with fresh basil! I've already shared a carrot-top pesto for spring here on the blog and today I'm sharing version that uses fall/winter greens.
"Who made this salad?? It's amazing!"
I didn't expect my four-ingredient no-dressing salad to elicit that sort of response at the potluck. I had thrown it together moments before heading out the door and not long before that I wasn't sure I had anything to contribute. My husband suggested using the lettuce and mizuna greens we had received in our CSA box that morning to make a salad, but I didn't really have any other salad vegetables. We did have some blueberries in the freezer (also from the CSA) and slivered almonds though, so I was able to throw together something simple.
Split pea soup is my comfort food. It's so easy to make, especially since the only ingredients that don't come from my CSA box are dried split peas and optional spices which are easy to keep stocked in the pantry. The original recipe comes from Nourishing Traditions, but the following version is simplified even further.
Soup season has arrived and with it sniffles and sickness, but I'm ready. Over the course of a week I've made roughly three gallons of beef bone broth from a single package of Morning Harvest farm's marrow bones. I've written about the healing properties of chicken broth already, and beef bone broth is very similar.