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Do you miss pesto in the chilly winter months? Rainbow chard and other dark leafy greens are more readily available than basil and make an excellent pesto, too. We use the stalks in this dish as well for their crunchy almost-celery texture. Tossed with pasta and a few root vegetables, this vegan pesto dish is fabulous. If you love cheese, add a generous pinch of parmesan to the pesto and sprinkle a bit on at the end. Otherwise, this recipe is totally vegan.
A sassy pink side salad or a main dish with an elegant piece of salmon. Leave the cheese out to make it vegan or dairy-free. And the nuts are optional too. If possible, cook the beets ahead or to save even more time and if pickled beets are handy use those instead.
Rhubarb is breaking away from its usual partner, strawberry, lending its tangy brightness to naturally sweet snap peas for a delightful salad with a sprinkle of walnuts, crumble of feta cheese and handful of bitter arugula. If you skip the feta just add a pinch more salt.
Slices of beets are roasted into crisp, sweetness and tossed with leafy greens, blue cheese and a simple creamy sweet dressing.
Yup- those greens that hang off the top of a gorgeous bunch of carrots, aren’t just for tossing away anymore. Blend them into a pesto and toss with their orange roasted roots.
If you are not so daring, you can make (or even buy) plain ol’ pesto, but why when the luscious slightly bitter greens are waiting for you.
