Salads aren’t just for spring and summer, when the local produce is plentiful – you can adapt a salad dramatically depending on what’s in season. Here are a few of our favourite salads and rice bowls for now or later. GREEN GODDESS RICE BOWLFrom Eating by the Seasons 1 head broccoli1 head bok choy, torn1 bunch green kale, torn1 bunch swiss chard, torn6 cups cooked … Continue reading Salads for All Seasons
I recently had a conversation with a canning workshop participant about her adventures in basil pesto. She bought up 40 cups of basil at the farmer market, and made 22 cups of basil pesto to freeze. Yum!
This conversation reminded me that I had been meaning to post a recipe for pesto – ’tis the season for bulk basil – and discuss some alternatives to basil in pesto. Continue reading “Presto! Pesto!”