Pumpkin Seed Pesto with Cilantro and Green Onion

Ingredients:

6 tablespoons extra-virgin olive oil

2 cups unsalted hulled (green) pumpkin seeds

3 garlic cloves, minced

1/2 cup water

1 cup coarsely chopped fresh cilantro

4 green onions (scallions), chopped

3 tablespoons fresh lemon juice, or to taste

Procedure:

Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.

Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.

Cooks' note: · You can make pesto 2 days ahead and chill, its surface and top of bowl covered with plastic wrap. Bring to room temperature and season before serving.

Potato Leek Soup

Ingredients:

3 large leeks

2 Tbs. olive oil or butter

4 c. low-sodium chicken broth or mild-tasting vegetable broth

2 lbs. Yukon gold or Russet potatoes, peeled and diced

1 bay leaf

1-2 sprigs fresh thyme (or ½ tsp. dried thyme)

¼ c. chopped fresh parsley (or another chopped fresh herb)

dash of hot sauce (optional)

salt and freshly ground pepper, to taste

Procedure:

Clean the leeks by making a lengthwise cut in them and rinsing them thoroughly under running water.  Trim the root ends and the dark green tops; discard.  (Alternatively, you can save the tops to make vegetable stock.*)  Slice the leeks crosswise into slices about ¼ inch thick.

Heat olive oil or butter in a large (3 or 4 quarts) stockpot over medium heat.  When heated, add the leeks and stir to coat.  Cover, reduce heat to low, and cook until leeks are softened, about 10 minutes.  Stir occasionally if needed to prevent the leeks from browning.  

When leeks are softened, add broth, diced potatoes, bay leaf, and thyme.  Increase heat to high, bring to a simmer, then reduce heat to a level that maintains a low simmer.  Cook until potatoes are tender, about 20 minutes.  Remove bay leaf and thyme sprigs and discard.  For a chunky soup, use an immersion blender to blend half the soup, or blend half of it in a regular blender, being extremely careful to avoid splashing.  For a smoother soup, blend the entire soup with the immersion blender, or blend in a regular blender in two batches (again, be careful to avoid splashes!).  Add a few dashes of hot sauce, if using, to taste.  Add salt and freshly ground pepper to taste.  

Recipe adapted from http://www.simplyrecipes.com/recipes/potato_leek_soup/

* See this link for a method to make your own vegetable stock: http://www.thekitchn.com/how-to-make-vegetable-stock-cooking-lessons-from-the-kitchn-136725

Orange and Radish Salad with Cinnamon-Citrus Dressing

Ingredients:

2 oranges

1 bunch radishes, trimmed and rinsed thoroughly

juice of 1 lemon

2 Tbs. extra-virgin olive oil

1 Tbs. honey

¼ tsp. cinnamon

pinch of cayenne pepper (optional)

¼ c. roasted sliced almonds

Procedure:

Use a small sharp knife to peel the oranges, removing the white pith along with the peel.  Slice the oranges crosswise into thin slices.  Thinly slice the radishes and place in a bowl along with the orange slices.  In a separate bowl, whisk together the lemon juice, olive oil, honey, cinnamon, and cayenne (if using).  Pour the dressing over the orange and radish slices and toss gently.  Sprinkle with chopped almonds before serving.  Serve as is or over a bed of greens.

Mint-Ginger Green Juice

Ingredients:

2 c. (packed) kale leaves, rinsed well and large ribs removed (or substitute another green of choice)

⅓ c. (packed) lemon balm leaves

1 apple, cored and roughly chopped

1-inch piece of ginger root, peeled and roughly chopped (use more if you want your juice to be extra-gingery)

apple juice or filtered water, as needed

Procedure:

Add the kale, lemon balm leaves, chopped apple, and ginger to a blender.  Add just enough apple juice or water to get the mixture to blend.  Blend until smooth, then pour through a mesh strainer placed over a medium bowl.  Press down on the pulp in the strainer to extract as much juice as possible.  Discard the pulp, pour juice into a glass, and enjoy!  If you’d like a sweeter juice, add additional apple juice until the desired level of sweetness is reached.