A Palette for the Palate - Eat Your Greens

Shifting our focus to the earth, we find green all around us. The beautiful tree canopy, abundant foliage and ferns, moss covered rocks and logs all enrich our verdant environment. The maritime forest is lush and, thanks to active preservation, there are miles of trails where you can feel immersed in your own private jungle. 

Perk It Up With Pesto

Classic Pesto 

Ingredients:

8 c. basil leaves, packed

1 c. olive oil

1/2 c. pine nuts, toasted

2-4 cloves garlic

1/2 tsp. salt

1/2 c. Parmesan cheese, grated

Preparation:

Blend basil leaves, olive oil, pine nuts, garlic and salt in a food processor until almost smooth. Stir in Parmesan.

Pesto Steak 

Mix 1/4 c. pesto, 2 Tbsp. white wine vinegar and 1 Tbsp. hot water. Grill or broil 1-1/4  lb. skirt steak to desired doneness. Plate and brush with pesto. Serve.

Pesto Frittata 

Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 c. chopped parsley, 2 Tbsp. pesto, and 2 Tbsp. grated Parmesan. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in 350°F oven until set, 15 minutes.

Pesto Grilled Cheese 

Brush 2 slices of rustic bread with pesto, then sandwich with sliced provolone or Muenster. Butter outside of bread and cook in skillet over medium heat until golden and cheese is melted.

Pesto Clam Linguine

Sauté 4 sliced garlic cloves in a pot with olive oil until golden, 2 minutes. Add 2 lbs. clams and 1 c. white wine; cover and cook until clams open, about 4 minutes. Stir in 3 Tbsp. pesto. Add 1/2 tsp. red pepper flakes. Toss with cooked linguine.

Ricotta-Broccoli Pasta 

Toss 1 lb. cooked orecchiette with 1/2 c. each pesto, ricotta and grated Parmesan. Add 1 bunch steamed baby broccoli, chopped.

Green Goddess Grain Bowl 

Ingredients:

1 lb. broccoli florets

3 Tbsp. olive oil, divided

2-1/4 tsp. kosher salt, divided

1 tsp. ground pepper, divided

4 eggs

8 oz sugar snap peas

1 c. whole milk yogurt

2 garlic cloves, finely chopped

2 Tbsp. fresh lemon juice

1 c. plus 2 Tbsp. mixed chopped fresh herbs, such as parsley, chives, and/or tarragon

4 c. cooked brown rice or other grain 

2 mini seedless cucumbers, halved, sliced

1/2 c. baby greens

2 ripe avocados, halved, pitted, sliced

1/4 c. toasted pumpkin or sunflower seeds

Preparation:

Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15–20 minutes. Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs. Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1–2 minutes. Transfer to bowl with ice water.

Purée yogurt, garlic, lemon juice, 1 c. herbs, 1-1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Toss grains, 1/2 c. dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.

Pistachio Prosciutto Green Beans 

Ingredients:

2 lbs. green beans, trimmed

1/4 c. melted butter

2 oz. prosciutto, finely chopped

1 tsp. salt  

1/2 tsp. ground pepper

1/2 c. unsalted shelled pistachios, toasted and chopped

2 tsp. orange zest

Preparation:

Preheat oven to 375°F. Toss green beans with butter, salt and pepper on a large baking sheet with sides. Spread in single layer. Roast, stirring once halfway, until tender and lightly browned, 30 to 35 minutes. Meanwhile, place prosciutto in a large nonstick skillet over medium-high heat. Cook until prosciutto is starting to crisp, stirring occasionally, 4 to 5 minutes. Transfer to a piece of paper towel. When green beans are removed from oven, add cooked prosciutto, pistachios, and orange zest and toss to combine. Serve hot.

Super Green Smoothie 

Ingredients:

1 c. fresh spinach, tightly packed

1 c. water

1/2 c. frozen pineapple

1/2 c. frozen mango

1 banana

Preparation:

Place spinach in blender with water. Blend together until all chunks are gone and mixture looks like green water. Add frozen pineapple, mango and banana to blender. Blend together until smooth and creamy. Pour into a glass and serve immediately or refrigerate in closed container until ready to drink. To use as meal replacement or protein boost, add protein powder of your choice just before fruit when blending.

Green Tea Cake with Buttercream Frosting 

Ingredients:

For cake:

1-3/4 c. sugar

2-1/2 c. all-purpose flour  

2 Tbsp. matcha green tea powder

1-1/2 tsp. baking powder

1-1/2 tsp. baking soda

1-1/2 tsp. kosher salt

2 large eggs  

1 c. buttermilk

1 Tbsp. vanilla extract

1/2 c. canola oil

3/4 c. boiling water

For frosting:

2 c. unsalted butter, softened

4-2/3 c. confectioners sugar

2-1/2 tsp. matcha green tea powder

1 tsp. vanilla extract

pinch of kosher salt

Preparation:

Preheat oven to 350. Grease two 8-inch baking pans and line with parchment paper. In a large bowl, whisk together all dry ingredients. In a small bowl, whisk together eggs, buttermilk, vanilla extract, and oil. Add wet ingredients to dry ingredients and whisk until combined. Whisk in boiling water. Pour batter into pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes for cakes. Transfer cakes to a cooling rack and let cool completely. To make frosting, beat together all ingredients until smooth. Frost cakes as desired and serve.