Arugula Pesto

This bright, flavorful pesto is wonderful drizzled over this week’s chilled pea soup or pea and mint pasta main!

Ingredients:
4 cups arugula
1-2 cloves garlic
2 tablespoons toasted pine nuts
1 cup olive oil
½ cup Parmesan cheese, grated
Sea salt and fresh ground pepper

Method:
1. In a food processor, combine the pine nuts, garlic, arugula, Parmesan, and about 1 teaspoon salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and season with additional salt and pepper as needed.

Honey-Lemon Dressing

This bright and light dressing is wonderful tossed with spring spinach greens, or even with roasted veggies for an unexpected touch!

Ingredients:
½ cup crème fraîche
2 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
2 tablespoons honey
Sea salt and fresh ground pepper


Method:

1. In a small bowl, whisk together the yogurt, olive oil, lemon juice and honey. Taste for seasoning and add sea salt and fresh-cracked pepper as necessary. Can be used immediately or refrigerate for a later use.

Cara Cara Orange Compote

This tart-sweet spread is lovely on croissants or toast.

Ingredients:
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy

Method:
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.

2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.

Scallion Relish

This peppy relish from Martha Stewart adds flavor to the likes of salmon, chicken, or crudité.

Ingredients:
1 sweet onion, finely diced
4-6 scallions, trimmed of root and tough green ends and finely diced
1 tablespoon white wine vinegar
1½ teaspoons sugar
Sea salt and pepper
1-2 tablespoons minced fresh herbs, such as parsley, mint, or cilantro

Method:
1. Place onion and scallions in a bowl of ice water; soak 20 minutes.

2. Drain the onion and scallions, squeezing in paper towels to remove as much liquid as possible; transfer to a bowl. Add sugar, vinegar, herbs, and a pinch each of salt and pepper to taste. Relish can be made ahead and refrigerated until ready to use.

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