Basil-avocado sauce with lemon (vegan/gf/nut-free)

So I know I’ve been posting a lot of basil-y and lemon-y things lately, but I just love buying mounds of fresh basil from my local farmers’ market… you’ll just have to deal. The more specific reason for today’s recipe is for my cousin, Susanna, whose youngest son has many complicated allergies, including dairy and nuts. After my parsnip pesto post, she asked about nut-free pesto. Well, this is my first stab at it, and it definitely has that delightful basil flavor of pesto, without dairy or nuts!

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Pasta with lemony parsnip pesto (vegan/gf)

This post is brought to you by the letter P…

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Do you ever have a vision, but it’s teetering between genius and disaster in your head, so you’re wary of trying it? Who am I kidding, we all have. Well this dish is one of those visions, and I’m going to come right out and say that the scale tipped heavily towards genius. The sweetness of the parsnips married with the sharpness of the lemon and garlic, tempered by buttery walnuts and fragrant basil, all tossed with pasta, olive oil, spinach, and onions… YESSSSS! Continue reading

Kale pesto and sweet potato pasta (and my thoughts on canned chickpeas)

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I love kale. And lucky for me, it’s a vegetable that enjoys Maine’s soil and seasons. Unfortunately, it seems that many of my fellow farmers’ market go-ers also love kale and other greens, because there’s been an absolute dearth in recent weeks – even months. So I’ve broken down (many times…) and bought kale from the grocery store, but at least it’s organic (important because kale is on the infamous dirty dozen list), it’s from a Massachusetts company (Olivia’s Organics), and it’s grown in the US. I’ll save why I eat local for another post… Continue reading