Monday, September 24, 2012

Meatless Monday: How to use up garden excesses, or two ways with rocket

We have green vegies galore in the garden - kale, rocket, silverbeet and the leaves/tops of beetroot. I have enjoyed them but am now impatient to use them up so we can clear the beds for new summer plants. So I have been attempting a few different recipes with a common theme - they must involve plenty of greens! Here are two different uses for excess rocket.

Rocket and walnut pesto
5 cups of rocket leaves, stalks and garden bugs removed
1.5 cups of walnuts
0.5 cup of grated cheese (Parmesan or similar would be preferable but I used cheddar as that was all we had)
Enough olive oil or a mix of oil and water to make it smooth

Whizz the walnuts in a food processor until they are finely ground.
Add everything else and process until you have a green, oily paste.
That's it.

Eat with pasta and more cheese, or maybe as a dip with crackers and vegetable sticks.

Potato, lentil and garden greens soup

This soup looks like liquid grass but tastes fantastic. And anything with this many veggies has got to be healthy.

(Serves 2)
1 brown onion, chopped
A big salad bowl full of garden greens - mine was about half rocket, a quarter kale and a quarter silver beet
3 medium sized potatoes, peeled and diced
3 cups of vegetable stock
1/4 cup of dried red lentils

Fry the onion in olive oil in a big saucepan until soft and golden.
Add the potatoes, stock and lentils. Cook for about 15-20 minutes, or until the potatoes and lentils are soft.
Add the green stuff - if using kale add it first, then the rest a minute or so later. Cook for maybe another 60-90 seconds.
Mulch everything with a hand blender.

Serve with a spoonful of plain yoghurt and sourdough toast and feel very, very virtuous.

1 comment:

Veggie Mama said...

I made such a similar pesto the other day! I had it on pasta and it was amazing. Also just had it on rye for breakfast with a little feta and avocado. Delicious!

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