Category: Recipe

11 May 2020

Radish Greens Pesto

Radish Greens Pesto

Don’t toss those tops!

Radish greens are a nutritional powerhouse, similar to broccoli and kale in terms of antioxidants.  They’re also high in vitamin C and calcium. Instead of letting them go to waste, stretch your grocery dollar by utilizing these crisp, peppery greens. 

Early in the season, radish greens are young and tender and they can be eaten raw, as you would any baby green. Later in the season the greens become more fibrous, perfect for braising or for this simple pesto.

 

Prep Time 30 mins
Servings 4

Ingredients
  

  • 1 clove Garlic
  • 1 Tbsp Acid (lemon juice, white wine vinegar or apple cider vinegar)
  • 4 cups Radish greens, packed (about 4 bunches of small early-season radishes or 3 bunches of larger, later-season radishes)
  • 1/4 cup Nuts (almonds, walnuts, sunflower seeds or other mild nuts or seeds work well)
  • 1/3 cup Olive oil
  • 1/3 cup Parmesan or another hard cheese, grated
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Mince the garlic clove and combine in a small bowl with the lemon juice or vinegar. Allowing this mixture to marinate for a few minutes will mellow out some of the fiery, raw garlic taste.
  • Separate radish roots from the greens, and wash the greens thoroughly. Radish greens grow close to the earth, so they may be a little muddy.
  • Add the nuts or seeds to the bowl of a food processor and process until minced. Add the greens and process until thoroughly minced, scraping down the sides of the bowl as needed.
  • Add oil, the garlic mixture, salt and pepper and process until the mixture is smooth and emulsified. It will turn a slightly lighter shade of green. Add cheese and process to combine.
  • Serve tossed with hot pasta like a basil pesto, spread on a sandwich, topping grilled chicken, or use as a dip for chips or spring roots, like radishes or carrots.
Keyword Pesto, Radish, Vegetarian
11 May 2020

Chicken Feet Stock

Chicken Feet Stock

Make your own liquid gold!

Inexpensive and unassuming, chicken feet are the perfect basis to make your own nourishing, mineral-rich golden broth. Chock full of gelatin, this broth is the kind that achieves a full gel when refrigerated, luxuriously smooth and delicious. Sip on its own, use in gravies and soups, or replace water when cooking grains.

Course Ingredient
Servings 2 Quarts

Ingredients
  

  • 2 lb Chicken feet 1 package of Greenacres pastured chicken feet
  • Optional: add your favorite ingredients for additional flavor Examples: chopped carrot, onion (keep the papery skin on for a boost of flavor and golden color), celery, garlic, ginger root, whole peppercorns, thyme, rosemary, bay leaf, etc.

Instructions
 

  • Bring 2 quarts of water to a boil in a large stock pot. Add the chicken feet and boil for 5 minutes. Drain and rinse the feet. This step removes impurities and keeps your final broth clear.
  • If cooking in a stock put: Add prepared feet and all remaining ingredients to your stock pot, and add enough water to cover by 2 inches. Cover and simmer over medium-low heat for 6-8 hours. Check and add a little water as needed to keep the feet submerged.
  • If cooking in a pressure cooker or instant pot: Add prepared feet and all remaining ingredients to your pressure cooker or instant pot, and add enough water to cover by 2 inches. Cook at high pressure for 90 minutes. Allow the pressure to naturally release.
  • Strain the broth. If desired, continue to boil strained broth on the stovetop to reduce and concentrate the flavor to your liking. Pour into lidded containers or jars. Once cooled, store broth in the fridge for up to 1 week, or freeze for longer storage.
Keyword Broth, Chicken, Stock
07 May 2020

Chimichurri

Chimichurri

We love the bright, fresh flavor of this traditionally Argentine sauce paired with grilled beef. Stir into hot, steamed or roasted potatoes for a quick and delicious side dish!

Prep Time 30 mins

Ingredients
  

  • 2 oz Fresh Parsley
  • 1/2 oz Fresh Oregano
  • 4 Garlic Cloves, Peeled
  • 1/4 cup Red Wine Vinegar
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Kosher Salt
  • Freshly Ground Pepper to taste
  • 1 Cup Extra Virgin Olive Oil

Instructions
 

  • Combine all ingredients except oil in the bowl of a food processor, pulse until finely chopped. With the motor running, add the oil to combine.
  • Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Sauce will keep in the refrigerator for up to 1 week.