Parsley Arugula Pesto over Zoodles

Who doesn't love pesto? Everyone loves pesto. It's so fun to say, even. A Seinfeld episode even began touting the wonders of just saying "pesto.....pesto.....pesto". Exquisite in every way, it can be used as a dip, a spread, a smear on a piece of bread, in a sandwich, over noodles....I wanted to kick it up a notch and use the bounty from our garden. The basil was dwindling but in these cooler months, the arugula and parsley were popping! So I got to work. Using mostly whole fats such as pine nuts, not as much olive oil, but loaded with lemon and garlic, this pesto is sure to please everyone. No need for cheese of any kind, since it's loaded with flavor! 

2 big handfuls of parsley

one big handful of arugula

1/2 cup basil

juice from 1/2 lemon

2 cloves garlic, crushed

1/3 cup raw pine nuts

a few pinches of sea salt

Several turns of fresh ground black pepper

olive oil, to thin

In a food processor, process the herbs and lemon juice until everything is roughly chopped. Add in the pine nuts, salt & pepper, and garlic and pulse briefly (garlic turns bitter if processed too much).  Drizzle a little olive oil, just enough to thin, and process again briefly. Taste for seasonings. Dress your favorite noodles (mine are raw zucchini noodles, spiralized, using this or this tool). Enjoy! 

Arugula Salad with Tarragon & Mushrooms

Are you itching for spring like I am? We've been covered in snow since December and I'm eager to get my fingers dirty in the beautiful soil underneath, grow some great grub, make some delicious recipes happen. In honor of this vision, I wanted to celebrate with fresh herbs, pungent arugula and savory meaty morsels of mushrooms, tossed simply in a light vinagrette. Enjoy spring, enjoy what is to come, and seek out new flavors and combos...

2 cups mixture of: baby portabellas, shitake, oyster, maitake, or other mushrooms, sliced

2 cloves garlic

2 large handful baby arugula leaves

Meat from 1 avocado, chopped medium

1/2 cup loose tarragon

olive oil and raw apple cider vinegar

sea salt

Heat up a skillet over medium and drizzle a little olive oil (or coconut oil). Add in garlic and a few pinches of sea salt and watch so it doesn't burn, but sizzles just a little. Add in the mushrooms and sautee until they soften a bit. The sea salt should help them release some juices. Taste for seasoning (I like to add fresh crushed black pepper and a few pinches of hot pepper flakes).  Set aside. 

In a large bowl, combine arugula, a small splash of olive oil (you don't need much) and two splashes of raw apple cider vinegar. Add in a few pinches sea salt. Toss to combine. On two plates, serve the arugula, topped with avocado and mushrooms. Lastly, chiffonade the tarragon and add to each plate. This dish serves two.