Carrot Slaw is one of my favorite Spring treats, because I can mix in the sweet and spicy microgreens.
3 TBSP Apple Cider Vinegar
3 TSBP Maple Syrup
3 TSBP Soy Sauce
1 tsp Sriracha or Hot Chili Sauce (add more or less depending on affinity to spice)
1 TBSP Sesame Seeds
Grate, food process, or julienne 2 lbs of carrots. You can sub in other root veggies, or cabbage, based on availablity. Toss in salad dressing, and let sit in fridge for 30 minutes before serving. When ready to serve, top with microgreens!
My favorite way to use Spinach Pesto is spread on toast, and topped with a sunny side up JSF egg. I have found a multitude of uses for it, and have spiced it up in a million different ways. I have tossed it in pasta stir-fries, marinated and baked chicken in it, used it as a sandwich spread, and snacked on carrots dipped in it.
1/2 lb, or one large bag, of Spinach
1/2 of one Onion
2 Cloves Garlic
1/2 tsp Red Pepper Flakes
1/2 tsp Salt
1/2 tsp Pepper
Sautee on low the half onion, salt, and pepper, in enough olive oil to coat the pan. For the best pesto flavor, you will want to caramelize the onion, which will take about 30 minutes. The onions should become transluscent, and then slightly browned, but not burnt, so keep stirring!
About 5-10 minutes before the onions are done, add the chopped garlic and red pepper flakes.
Put spinach and walnuts in the food processer or blender. Add the onion and oil mixture, and pulse until the oil is distributed. The mixture should be chunky. at this point, slowly continue to add fresh olive oil until you reach the consistency that works best for you. I like to keep mine fairly chunky, because I like to spread it on toast. When I use it as a pasta sauce or a dip, I use enough oil to be able to drip the pesto off of a spoon.