Archive for the ‘Sauces/Condiments’ Category

I got a bunch of local grapes last week from Greenling, but they weren’t very sweet and were full of seeds. So, I had to find a way to cook them, and fast, before they went bad.

This jam is not only quick and easy (it took less than 25 minutes to make), but has some wonderful fall flavors from a bit of nutmeg, ground ginger, allspice, and cloves. In the picture above it was still warm and fresh from the stovetop, but as it cools it thickens to a more jam-like texture. I think I’m going to use it as a glaze over pork chops.

I adapted this recipe from the Wild Grape Butter recipe that came in the Greenling box ingredient list last week – I just made some tweaks based on my own tastes.

Quick Spiced Grape Jam

About 1.5 cups grapes, pulled from their stems
1 cup water
1/2 cup sugar
3-inch piece of orange peel
Dash each of ground cinnamon, ground nutmeg, ground ginger, and ground cloves

Combine grapes and water in a saucepan and bring to a boil. Lower heat to a simmer and cook 10 minutes. Pour grapes and juice into a strainer over a large bowl. Using the back of a large spoon, press grapes through strainer. The pulp will go through and the peel and seeds will stay behind.

Pour pulp and juice back into saucepan. Add peel and spices. Bring mixture to a boil, then reduce heat to medium. Cook 7-10 minutes, stirring constantly, until mixture thickens to a syrupy consistency. It’ll bubble a lot at the end. Use warm as a glaze, or cool to spread on toast.

Read Full Post »

I had a vague memory of reading about a lemon-kale pesto a while back, but couldn’t remember where I heard about it. I didn’t have a ton of kale in my fridge, but I did have some spinach and a few lemons. Give all that a whirl in the food processor with a few other ingredients, and you have a the makings of a quick weeknight meal.

And look at that texture! I don’t like my pestos pureed to mush — I like to taste the little bits of pine nuts and cheese. This recipe is awesome, too, because the lemons make up for the bite of the basil in a classic pesto. Yum!

I served mine in a bowl with red quinoa and chickpeas, and Mason had his atop chicken, with the quinoa as a side. Since mine was pretty starchy, I paired it with a salad of field greens, chilled beets I roasted this weekend, chevre, and a drizzle of balsamic vinegar and olive oil. And I can think of several other things you can do with the pesto:

  • Add a spoonful to chicken or vegetable soup
  • Mix with roasted vegetables and pasta
  • Spread across warm, grilled zucchini slices

And so on.

Here it is about to be spun in the food processor:

My quinoa-chickpea-pesto bowl:

And the beet salad:

Lemony Kale-Spinach Pesto

2 cups kale, roughly chopped
2 cups spinach, roughly chopped
1/3 cup shredded parmesan cheese
1/3 cup pine nuts
3 cloves garlic, roughly chopped
Zest of two lemons (about 3 tsp)
Juice from two lemons (about 1/3 cup)
Salt and black pepper to taste
Pinch of red pepper flakes
3/4 cup extra-virgin olive oil

Add all ingredients to a food processor. Process about 30 seconds, until everything is combined. Enjoy!

Read Full Post »