Nasturtium Pesto

Photo and Recipe by Tod Dimmick









Yes, you read right.  Those flowers in the pot on your back patio can serve double duty as food.  Both the leaves and the flowers are edible.  This version was made using the leaves, as you can see from the vibrant green color.  

Important caveat: use only plants that have been raised without pesticides.

Prep time: 5-10 minutes
Yield:  about 3/4 cup pesto

INGREDIENTS
3-4 cups nasturtium leaves (and/or flowers), rinsed, dried, and coarsely chopped
1/4 cup toasted walnuts
1 clove garlic, pressed or finely minced
3/4 teaspoon salt
1/4 cup olive oil

DIRECTIONS
Add the leaves to a food processor equipped with a cutting blade.  Top with the walnuts, garlic, and salt.  These heavier ingredients will help compress those leaves to facilitate processing.  Top with half of the olive oil, and pulse into a chunky paste. Continue processing, pouring in the remainder of the olive oil in a steady stream.  The consistency should be thick and smooth, add more olive oil if necessary.

Substitution:  Pine nuts can be swapped for the walnuts.

Beet Salad with Fried Capers & Sage

Photo and Recipe by Tod Dimmick









Cooked beets are a terrific foundation for many dishes.  This quick salad brings a melange of flavors, and could serve as either a side dish or a light entree.

Prep time:  10 minutes (not including time required to cook beets!)
Cook time:  10 minutes
Serves:  4-6

INGREDIENTS
4-5 TB olive oil3 TB chopped fresh sage leaves, coarsely chopped
1/4 cup capers, drained
3 cups cooked beets, cut into 1/2 inch pieces (2 large or 4 medium-size beets)
1/4 cup chopped walnuts
1/2 tsp. freshly ground black pepper
salt to taste
shredded Parmesan cheese (optional)

DIRECTIONS
Heat the oil in a large skillet or saute pan over medium heat and cook the sage for 1-2 minutes, or until sage leaves are crisp.  Add the capers and beets and cook for 5 minutes, stirring occasionally, or until beets are heated through.  Add the walnuts, salt, and pepper, and stir to mix (this can be done in a serving bowl.)

Serve, sprinkling with Parmesan cheese. 

Parsley, Feta & Toasted Pecan Salad

A great combination.

Prep time:  8 minutes flat
Serves:   4 as a small salad, or 2 serious salad people

INGREDIENTS
2-3 cups fresh parsley, washed & coarsely chopped
1 early season apple, cored and cut into 1/2 inch chunks
1 cup cherry or grape tomatoes, halved
A few slabs of feta cheese
about 3 TB toasted pecan chunks

DIRECTIONS
Mix.  :)