Hello everyone! This is Muriel-stopping in to send love and light to all of you as we approach the holiday season.
I wanted to share a couple recipes with all of you, that my little family has been enjoying since the start of the Farmstead Share!
1 Bunch Parsley
1 Bunch Kale
2 Cloves of Garlic, peeled
1/3 cup good quality olive oil*
1/4 cup toasted sunflower seeds, or nuts of your choice
Juice from 1/2 lemon
Salt and Pepper to taste
*We like “California Olive Ranch” olive oil. They have a wonderfully rich and flavorful olive oil, that we use universally for cooking, and finishing. We made the switch to domestically grown olive oil, after my midwife (having returned from a trip to Italy, during which time she stayed with a family and their olive farm) told us that olive oil from Europe commonly gets diluted with cheaper oils, before being shipped to the US and sold as “100% olive oil”.
Combine all ingredients in food processor, and process for up to 3 minutes for an extra creamy and smooth pesto! We have been enjoying this with every meal- combined with eggs in the morning, spread on whole grain toast for a snack, and at dinner (see next recipe!)
ROASTED WINTER SQUASH WITH ZAHTAR SUNFLOWER SEEDS, FETA,
AND GREEN PESTO
1 Large Squash: I like Kuri because you don’t have to peel it, but Butternut works too!
2 Large onions
1/4 cup olive oil
1/3 cup sunflower seeds, untoasted
2 Tbsp butter
1.5 Tbsp Za’atar*
1/2 cup cubed feta
1/3 cup green pesto
Salt and Papper to taste
*Za’atar is a Syrian spice blend you can purchase through Gryffon Ridge Spice Merchants out of Litchfield, ME! Its a wonderful combination of Sumac, Cumin Seed, Thyme, Paprika, Sesame Seed, and Sea Salt. Make sure when you are purchasing, that you buy the Syrian blend, and NOT the Lebanese-which is also a nice blend, but totally different…
Preheat oven to 450 degrees
Peel and quarter onions. If using butternut squash, peel before removing seeds, and chopping squash into 1.5 inch chunks. Place in roasting pan with onions and olive oil, and roast, stirring every 20 minutes for 1-1.5 hrs until you have dark color on the squash and onions. Remove from oven, salt and pepper to taste.
While squash and onions are roasting, toast your sunflower seeds, by placing them in a small sautee pan with butter, and toasting just until you can start to see and smell them toasting. At this point, add Za’atar and toast for another 30 seconds. Immediately remove from heat, and place on a plate to cool. If you leave them in the hot pan, they will continue to cook, and possibly burn.
To assemble, top roasted squash and onions with cubed feta, toasted sunflower seeds, and some slightly warmed (I like to place it in a sautéed pan for a minute or two over low heat to get it pourable) green pesto drizzled over the top.
Serve with brown or white rice!