Pesto

4 c. fresh basil leaves, stems removed
3/4 c. extra-virgin olive oil
1/2 c. pine nuts ( or walnuts, almonds, or a mix of two or three)
3/4 c. grated parmesan
2-3 large cloves garlic, chopped or pressed
salt to taste

Puree ingredients in a food processor or blender until smooth.

Unlimited uses!

Quinoa Salad with Roasted Kale and Beets

• 3 beets - thinly sliced
  
• 1 bunches kale, tough ribs removed and leaves roughly torn
• 3 cloves garlic, thinly sliced
• 3 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 2 tablespoons lemon juice from 1 lemon
• 3 ounces fresh goat cheese

1. Adjust oven rack to middle position and preheat oven to 400°F. Spread beets, kale, and garlic on rimmed baking sheet and drizzle with the olive oil. Season with salt and pepper, and toss to combine. Roast until the beets are soft and the kale is tender, 20-30 minutes

2. Meanwhile, cook quinoa. For excellent directions, learn about all things quinoa at this informative blog.

3. 
   When quinoa is cooked and fluffed, add roasted vegetables and toss to combine. Season to taste with salt, pepper, and lemon juice and divide amongst bowls. Crumble goat cheese and serve hot or warm.

adapted from Blake Royer's Serious Eats blog

Bluebular Blueberry Dressing

Delicious on robustly flavored salads, such as Frog Holler Farm Salad Mix, this recipe was created by Tacy Stallen, and here are Tacy's directions:

-1 apple chopped

-1 large handful blueberries

-Apple cider vinegar

-olive oil

-salt

-pepper

-honey

-water (use sparingly to get the dressing to the perfect consistency)

Directions:

Drop the blueberries and the chopped apple into the blender and then add enough olive oil to cover them. Blend until nice and creamy. Then add apple cider vinegar and the remaining ingredients. The measurements are up to you and your taste buds! When I make a dressing I usually take whatever is at hand combine them, taste the outcome and then improve it from there. So, I encourage you to experiment and get some good use out of your blender and blueberry season :)

Some additional ingredients I might add would be:

-Ginger

-nutritional yeast

-a dash of balsamic vinegar

**I made this dressing to top off a baby kale salad with chopped walnuts and goat cheese**

Salad Turnips with Miso

From Gourmet Magazine, September 2009

3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
1 bunch Japanese turnips with greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine)

Stir together miso and 2 tablespoon butter. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes. Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

BRAISED BABY BOK CHOY

1 cup chicken or veg broth

3 tablespoons unsalted butter

3/4 lb baby bok choy, trimmed

1/2 teaspoon Asian sesame oil

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

Recipe from the Golden Earthworm Organic Farm web site, a CSA serving over 1500! families in the Long Island area. Lots more delicious recipes on their web site!

Thai Peanut Sauce

This makes any vegetable dish go down easy! Adjust ingredients to taste. Simmer sauce if it needs thickening.

• 1/3 cup peanut butter, softened
• 3 tbsp water
• 2 tbsp soy sauce
• juice from 2 limes (or lemons)
• 1 tbsp fresh minced ginger
• 1/2 tsp brown sugar
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes, or to taste
• salt to taste

• Whisk together all ingredients in a small bowl.

Cole Slaw

The word “cole slaw” comes from the Dutch koolsla, which means cabbage salad. We enjoy this nourishing dish often and in as many different ways as there are cooks at Frog Holler!

The pictured version has finely chopped cabbage, grated carrots and beets, finely chopped summer onions, toasted sesame seeds, and a light dressing of oil, vinegar, honey or sugar, salt and pepper. A mayonnaise dressing has become more familiar in America. Either way, enjoy loads of nutrition and flavor in this classic summer picnic dish. (If using mayonnaise dressing, be sure to keep cole slaw cold until serving.)