Pesto? Oregon Style (Arugula and Hazelnut, Natch)

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pestoCome the summer basil, and you’re sure to find pesto as a staple in my fridge. And bags of it in the freezer which I store for later use (because prolonging the bounty of the summer is half the fun of bringing in the summer bounty).

And while traditional Italian pesto is nothing short of delicious, I love this vegan variation using Oregon hazelnuts and an unlikely for the?base. Because not all pesto needs to be based on herbs. Arugula and Hazelnut Pesto offers a certain spiciness that I adore. Add the earthy flavors of the toasted nuts and you’ve got yourself a topping that’s perfect?atop salmon, grilled chicken, smoked turkey, in sandwiches, over any kind of pasta, pizza, salad dressing, or just as a spread for some good ol’ crusty bread. It’s so wonderfully versatile, like Frank’s Red Hot, you’ll put that sh*t on everything.

Double the recipe if you like, and put the?leftovers into sandwich bags to?freeze for whenever the pesto mood strikes.

Pesto? Oregon Style (Arugula and Hazelnut, Natch)
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    Pesto? Oregon Style (Arugula and Hazelnut, Natch)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. Over medium heat, toast the hazelnuts until fragrant. Remove from the heat and cool.
      2. Add the arugula and spinach (if using) to a food processor. Pulse for 5 seconds.
      3. Add the garlic, hazelnuts, salt, and pepper.
      4. Gradually drizzle in the olive oil while the food processor is running. Process until smooth.
      5. Taste to adjust seasoning and consistency. If it's too thick, add more oil.
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      Roasted & Curried Cauliflower Soup

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      soup2A soup that’s easy to make, comforting, satisfying and healthy? That’s one I’ll make again and again. Roasted & Curried Cauliflower Soup checks off all those boxes. Enjoy this soup with some crusty bread and a simple salad and you have a dinner that pleases guests of all ages.

      The apples are?my favorite?topping, there’s something about the sweet and tart flavors that work so well against the spicy?and savory qualities of the soup. And when the apples crisp up, they have a lightness that both brightens and lifts the meal. I also love?this soup with toasted sliced almonds, caramelized onions and of course?drumroll please? bacon crumbles (go figure). All are delicious, it’s a matter of individual taste and what you have on hand.

      Pair this wine with an aromatic white wine like a dry Riesling, a Gewerztraminer or my personal wine of choice, Chaberton Siegerrebe (click here for the full report).

      Roasted Cauliflower Soup
      Print Recipe
      Servings Prep Time
      8 20 min.
      Cook Time Passive Time
      30 min. 30 min.
      Servings Prep Time
      8 20 min.
      Cook Time Passive Time
      30 min. 30 min.
      Roasted Cauliflower Soup
      Print Recipe
      Servings Prep Time
      8 20 min.
      Cook Time Passive Time
      30 min. 30 min.
      Servings Prep Time
      8 20 min.
      Cook Time Passive Time
      30 min. 30 min.
      Ingredients
      Servings:
      Instructions
      1. Preheat oven to 400?.
      2. Place trimmed cauliflower, onion and garlic in a bag with olive oil and 2 tsp of salt, 1/2 tsp pepper and shake to coat.
      3. Place on cookie sheet lined with foil and bake for 25-30 min. or until tender and nicely browned.
      4. Heat stock, wine, water to rolling boil.
      5. Add roasted veges and spices.
      6. Reduce to medium heat and simmer for 30 min.
      7. Use immersion blender to blend until smooth.
      8. Place apple slices in a bag with oil and shake to coat.
      9. Place on foil lined cookie sheet and bake about 10 minutes at 400? until browned.
      10. Ladle into bowls, top with roasted apples and serve while hot with salad and a loaf of French bread.
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