Cilantro Almond Pesto
Cilantro Almond Pesto

The other day, a friend curiously smiled as I discussed experimenting with a Cilantro Almond Pesto. With confidence, we talked about several versions of pesto, not being limited to the traditional ingredients of basil, cheese and pine nuts. The Witchy Kitchen blog made a Basil Sunflower Seed Pesto. The sunflower seeds are economically alternative to pine nuts. Although, Despite Nuisances I Will Be Happy’s blog creatively referred to her Arugula version as a spread; it’s still a derivative of a pesto. Aimée at Simple Bites, posted a recipe of the traditional basil pesto, and she offers ideas on how to incorporate it into recipes. This week, I pick up my household’s first CSA (Community Supported Agriculture) box full of greens, fruits, vegetables and eggs. In addition to prepping and cleaning the vegetables and fruits for proper storage that will extend their freshness, several of them will turn into a pesto and frozen for future use. Read more

Saute Scallops and Corn over Fresh Lima Bean Puree
Saute Scallops and Corn over Fresh Lima Bean Puree

Halfway through the winter I crave fresh vegetables; start making plans for a herb and flower gardens (this year, they will grow in my apartment’s window still); and think about warmer temperatures. In New York, we still have a few snowfalls and deep freezing temperatures to bear. One particularly warmer winter day, I curiously brought a container of dried lima beans. When I think of lima beans, I think of the frozen or the canned version my father would mix with corn and tomatoes to make succotash. I wasn’t always crazy about that lima bean salad. The ones I picked up in the store were creamy white, not the green beans I was accustomed to seeing growing up.

Fresh lima beans were the original bean planned for a Kale soup. Needing some fresh air, I decided to take a walk outside and to visit a friend. Seeing a group of people engaging in conversation, we starting talking about dinner. I told them about the menu I was preparing, for I was expecting to make a fast soup with fresh lima beans. They quickly told me lima beans take four hours to cook. It was the time of day, people were closing shops and sitting down to eat with their families. I should have started cooking the lima beans earlier. Luckily, I had a can of red kidney beans, and I placed the lima beans (re-hydrated with their outer shells removed ) in the freezer.

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