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.
Sometimes when I open up my CSA share I know immediately what meal I want to make. Yesterday was one of those times. The smell of roasted garlic sourdough greeted me and when I uncovered the watercress and radishes I knew what the dinner menu would be: artisan sandwiches.
We receive jelly or jam in our CSA box every other week, and occasionally we get an experiment that turned out exceptionally well — like Gingered Pear Jam. This stuff not only tastes amazing, the ingredients are also completely guilt-free: pear, honey, whole lemon (rind & flesh), ginger root, and salt.