Garden Pesto Pasta

If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal. Inspired by Food52.

Garden Pesto Pasta - Produce On Parade - If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.

I am all about one pot meals, you guys. Anything to make dinner easier while working a full-time job and parenting at two and half year old. We could all use more recipes that are easy, quick, and tasty. Technically I did use a food processor to make the pesto but the potatoes, green beans, and pasta all boil in the same pot!

The best part of this meal though? Much of it was grown from the garden! Free food!! The basil and chickweed came from my garden, and the green beans from my stepmom’s. I tried to use my own potatoes I grew but I dug a few up and they weren’t quite ready yet. I’m growing Magic Molly potatoes which are purple inside and out! They have a rich and nutty flavor that I just can’t get enough of. My grandpa used to grown them and when I found them at our local nursery I had to get some. Fun fact: As a child I used to sneak away and dig up my grandpa’s “treasures” well before they were ready because I just couldn’t contain my excitement. It appears as if I have not outgrown this. There is just something so exciting about digging up potatoes! Is it just me?

Garden Pesto Pasta - Produce On Parade - If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.

Garden Pesto Pasta


Garden Pesto Pasta
By

If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.


Ingredients
  • 1 large red or Yukon Gold potato, peeled and quartered and cut into ¼ inch thick slices
  • ¼ lb fresh green beans, chopped into 1 inch pieces
  • 8 oz dry thin spaghetti (if using regular spaghetti increase cooking time)
  • 1 cup packed fresh basil leaves
  • 1 cup packed fresh chickweed, removing any thick stems and cleaning thoroughly (or basil, spinach, arugula, or other greens)
  • 2 whole garlic cloves, peeled and smashed
  • Heaping ¼ cup pine nuts (or walnuts)
  • 1 tbsp miso paste
  • ¾ tsp table salt
  • ⅓ cup vegan shredded mozzarella cheese
  • ⅓ cup extra-virgin olive oil
  • Garnish of vegan parmesan (optional)
Ingredients

  1. Place the sliced potatoes in a large pot of cold water. Bring to a boil then salt; continue to boil for 5 minutes then add the pasta and green beans. Boil for an additional 5-8 minutes until all the vegetables and pasta are cooked. Drain and return to pot.
  2. While the pasta cooks: to a food processor add the basil, greens, garlic, pine nuts, miso, salt, and cheese. Pulse until coarse and grainy. With the processor running drizzle in the olive oil and process until mixed thoroughly.
  3. Stir the pesto into the cooked pasta and veggies. Serve hot and topped with vegan parmesan!

Prep time:
Cook time:
Total time:
Yield: 3-4 servings
Garden Pesto Pasta - Produce On Parade - If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.

Vegan Waldorf Blue Cheese Crepes

Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Vegan Waldorf Blue Cheese Crepes - Produce On Parade -Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

I love crepes. I think they may be my favorite food. They’re quick. They’re customizable, great for breakfast or lunch (or dare I say even dinner?). They can be sweet OR savory. What else do you want, man?!

Isn’t it especially fantastic when a recipe blooms from the need to use up ingredients in the fridge? This all started with a bottle of blue cheese dressing I found that was almost empty and about to expire next month. Some leftover plain butter lettuce that was given to me after a dinner party. A honeycrisp apple that I needed to use before our vacation and voila! Waldorf Blue Cheese Crepes. The best recipes are often improvised recipes. I firmly believe this.

Vegan Waldorf Blue Cheese Crepes - Produce On Parade -Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Vegan Waldorf Blue Cheese Crepes


Vegan Waldorf Blue Cheese Crepes
By

Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Ingredients
  • 1 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp vegan granulated sugar
  • ¼ tsp Kala Namak salt or table salt
  • ¾ cup plain, unsweetened soy milk
  • ¼ cup + 2 tbsp liquid from a can of chickpeas (about ½ can)
  • 1 tbsp olive oil
  • 2 heads of butter lettuce, chopped
  • 1 medium honeycrisp apple (or similar), chopped small
  • 1 medium celery stalk, chopped small
  • ½ cup dried cherries, chopped (or dried blueberries, cranberries, or raisins)
  • ½ cup toasted walnuts or pecans (I like pecans), chopped
  • ¼-½ cup vegan blue cheese dressing, to taste

Instructions
  1. In a large bowl, whisk together the flour through the salt. Whisk the soy milk, chickpea liquid, and oil into the dry mixture until smooth and no lumps remain. Cover and allow to rest at room temperature for about 30 minutes.
  2. While the batter rests, make the salad filling by adding the lettuce through the nuts to a large bowl; toss to combine.
  3. Once the batter is done resting, heat a 12 inch large cast iron skillet coated with a nonstick cooking spray over medium-high heat. Test if it’s hot enough by flicking a droplet of water into the pan; if it sizzles then it’s ready. Using a ½ cup measuring cup, ladle the batter onto the hot pan. Tilt the pan in a circle, allowing the batter to fill the entire base of the pan. Heat for about 3 minutes, until just slightly golden and the top is firm to the touch. Flip using a skinny, heat-proof spatula by sliding it around the edges to loosen the crepe, then down the middle of the crepe to flip. Heat for 1 minute then transfer to a large plate and repeat with remaining batter.
  4. To assemble the crepes, fill the middle of one crepe (top to bottom) with a handful of the salad then top with a drizzle of dressing, to taste. Roll the crepe like you would a burrito, then drizzle more dressing on top if desired. Serve immediately.

  5. Prep time:
    Cook time:
    Total time:
    Yield: 4 12 in crepes
Vegan Waldorf Blue Cheese Crepes - Produce On Parade -Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Chickpea Artichoke Rice with Lambsquarter Greens

This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Produce On Parade - Chickpea Artichoke Rice with Lambsquarter Greens - This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Do you ever forage for wild plants? I really love to incorporate treasures from our backyard in our meals and each year I try to include more. We have an abundance in our woods that offer themselves at various times of the year. Highbush cranberries, red currants, horsetail, many wild edible flowers, bolete mushrooms, spruce tips, fiddlehead ferns, chickweed, wild raspberries, and lambsquarter. These are just a few; Alaska has so much to give!

I remember foraging lambsquarter with my grandmother and eating it. “Tastes like spinach!”, she used to say. And she was right, it does taste like a mild spinach. It’s very recognizable and has a white powdery substance that coats it. Anything you forage should be washed well and of course it’s vital to be absolutely 100% sure you know what you are picking.

If you’re not able to harvest any wild greens where you are, spinach will work just beautifully in this dish or feel free to just omit the greens completely if you prefer.

What kinds of things do you forage?

Produce On Parade - Chickpea Artichoke Rice with Lambsquarter Greens - This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Chickpea Artichoke Rice with Lambsquarter Greens


Chickpea Artichoke Rice with Lambsquarter Greens
By

This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Ingredients
  • 1 cup uncooked long-grain brown rice
  • 1 15 oz can diced tomatoes
  • 2 cups + 2 tbsp (thereabouts) vegetable broth
  • 1 tbsp olive oil
  • 1 small brown onion, diced small
  • 2 large garlic cloves, minced
  • ½ tbsp paprika
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp seasoning or table salt
  • dash of white pepper
  • 1 15 oz can chickpeas, drained
  • 1 15 oz can quartered artichoke hearts, drained
  • 1 cup unpacked foraged lambsquarters leaves or spinach
  • 2 tbsp fresh parsley, chopped
  • ½ lemon, zested and juiced

Instructions
  1. Add the dry rice to a rice cooker. Drain the diced tomatoes, reserving the juice in a liquid measuring cup; add in enough vegetable broth to equal 2 ¼ cups of total liquid (for me this was about 2 cups and 2 tbsp of broth). Add to dry rice, and cook according to your rice cooker. Brown rice takes about 1 hour to cook.
  2. While the rice cooks, heat the oil over medium-low heat in a large rimmed frying pan. Add the onion and garlic, sauteing for about 5-8 minutes until the onions are translucent. Stir in the spices, herbs, salt and pepper; cook for an additional 2 minutes.
  3. Stir in the chickpeas and artichokes; simmer over low heat for about 10 minutes, stirring occasionally. Remove from heat and cover; allow to rest until rice is cooked.
  4. Wash the greens well. When the rice is done cooking add the greens to the pan and stir until wilted. Add in the rice, parsley, and lemon juice and zest; stir well to combine.
  5. Serve hot and topped with additional parsley and lemon zest if you like.

Prep time:
Cook time:
Total time:
Yield: 4
Produce On Parade - Chickpea Artichoke Rice with Lambsquarter Greens - This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)