Radish Greens Pesto

 

Ingredients:

• 1/2 cup pine nuts or pepitas
• 1 small garlic clove
• 1/4 teaspoon sea salt
• Freshly ground black pepper
• 2 tablespoons lemon juice
• 1 cup radish greens
• 1 cup basil
• 1/4 to 1/3 cup extra-virgin olive oil, more if desired
• 1/4 cup Parmesan cheese, optional

Preparation:

1. In a food processor, combine the pine nuts, garlic, salt, and pepper and pulse until well chopped. Add the lemon juice and pulse again.

2. Add the radish greens and basil and pulse until combined.

3. With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse briefly to combine. For a smoother pesto, add more olive oil.

https://www.loveandlemons.com/radish-greens/

Spicy Skillet Turnip Greens

 

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion cut into wedges
• 1 pound turnip greens cleaned and chopped
• 1/4 cup water
• pinch brown sugar
• 1/8 teaspoon red pepper flakes adjust to preference

Preparation:

1. Drizzle olive oil into the skillet over medium heat.
2. Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens.
3. Add water, brown sugar, and red pepper flakes. Adjust the amount of red pepper to your personal taste.

https://addapinch.com/spicy-skillet-turnip-greens-recipe/

Quinoa Stuffed Peppers

 

Ingredients:

• 6 multi-colored bell peppers
• 1 cup Quinoa
• 4 garlic cloves
• 3 medium shallots (1 cup chopped)
• ¼ cup plus 1 tablespoon chopped parsley
• ¾ cup chopped Southern Grove Shelled Pistachios
• 2 tablespoons SimplyNature Organic Extra Virgin Olive Oil
• ¼ teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 tablespoons lemon juice plus zest from ½ lemon
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup feta cheese crumbles (optional)

Preparation:

1. Preheat oven to 425°F.
2. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
3. Meanwhile, cook the quinoa: Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.
4. Mince the garlic, shallot, and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons of olive oil. Add the garlic, shallot, and red pepper flakes and sauté for 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, ¼ cup parsley, paprika, oregano, lemon juice and zest, sea salt, and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

https://www.acouplecooks.com/mediterranean-quinoa-stuffed-peppers/