Try these quick cooking ideas with your bushel this week: put together a bright, peppery arugula pesto or try sweet pepper pimento cheese, roasted eggplant chips, Asian greens fried rice, cubed watermelon with feta, and apple or pear compote.
“You learn to cook so that you don’t have to be a slave to recipes. You get what’s in season and know what to do with it.” -Julia Child
Arugula pesto is a Farmhouse favorite. Place 2 cloves of garlic and 1/2 c toasted pecans in a blender or food processor. Add 1 bunch of washed and chopped arugula, then, with machine running, drizzle in 1/2 c olive oil until pesto reaches desired consistency.
Homemade pimento cheese with sweet peppers will rock your world. Roast and peel peppers, then chop and stir chopped peppers and a dollop of your favorite mayo into grated Full Quiver raw milk cheddar. Season to taste with freshly ground black pepper and slather onto Easy Tiger nine grain bread or sourdough.
Eggplant chips make a fast after-school snack. Slice paper thin and place in a single layer on a baking sheet. Brush with olive oil, season with salt and pepper, and sprinkle lightly with grated parmesan. Bake at 450 until dark golden and crisp.
Asian greens are divine in a quick fried rice. Stir fry ginger and garlic in a splash of toasted sesame oil, then add washed and chopped Asian greens. After 30 seconds, add 2 c leftover cooked rice and stir fry for 1-2 minutes. Make a well in the center of the rice and drizzle in 2 beaten eggs. When eggs are scrambled, fold them into the fried rice, sprinkle with soy sauce and serve.
Cubed watermelon topped with crumbled feta is one of summer’s greatest pleasures. Add fresh lime juice and chopped herbs if you want to dress it up.
Apples or Pears
Make a quick compote with pears or apples: chop and combine with honey, vanilla, and a cinnamon stick in a small saucepan. Simmer until fruit is tender. We love this on top of ice cream or stirred into plain yogurt for breakfast.