Mint Pea Pesto
Add this refreshing blend of herbs to your eggs or toast for breakfast.
1/2 cup raw almonds
2 cups shelled fresh peas
2-3 cloves of garlic, coarsely chopped
3 cups fresh mint leaves
1 tablespoon fresh-squeezed lime juice
1 1/2 teaspoons fresh ginger, grated
5 tablespoons or more of olive oil
Steam the shelled peas until just tender, about 5 minutes. In the meantime, put almonds in the food processor and pulse until fine, about the consistency of corn meal. When the peas are done cooking, transfer them to a colander and run cool water over them until they are room temperature. Combine them in the food processor with the almonds until blended, then add the garlic, lime juice, and ginger. Once this mixture is smooth, add the five tablespoons of olive oil one at a time while blending it in. Add more oil until it reaches the consistency you like.
Use this creamy, cool sauce as a dip for your favorite breads, vegetables or chips, or as a spread in sandwiches for lunch.
2 cups plain yogurt
1 cucumber, peeled, seeded and quartered
2 cloves garlic, coarsely chopped
2 tablespoons coarsely chopped fresh dill
½ teaspoon salt or sea salt
Fresh ground pepper to taste
Place all ingredients in a blender or food processor and blend until smooth. Serve cold as dip or spread.
Drizzle this sweet, zesty sauce over baked or grilled fish.
1/2 cup freshly squeezed orange juice or juice of 1 orange
3 tablespoons sesame oil
1 tablespoon freshly grated ginger or 1/2 teaspoon powdered ginger
1 tablespoon tamari or soy sauce
1/4 cup chopped fresh cilantro or 1 tablespoon dried cilantro
Sesame seeds for garnish
Place all ingredients in a small saucepan and bring to a boil. Take off heat immediately and serve.
Recipes, text and photos by Kate Bandzmer