• 1 cup each fresh basil, fresh parsley leaves and fresh spinach leaves
• 2 garlic cloves, minced
• ¼ cup chopped oregano
• ½ cup toasted pine nuts
• ½ cup grated parmesan cheese
• Salt and black pepper
• ¾ cup olive oil
DIRECTIONS
Blend the garlic, basil, parsley, spinach, oregano, pine nuts, parmesan cheese, salt and pepper in blender. Stream in olive oil until smooth. Use on pressed sandwiches, as a marinade for meets or tossed with pasta. It can be frozen and stored for up to one month.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-05-11 21:24:192013-05-12 09:41:32Spinach Herb Pesto
Oven Baked White Sweet Potato Wedges
Sweet potatoes are super nutritious and packed with vitamins. This healthy alternative makes it easy to curb your french fry craving. www.simplyrecipes.com
INGREDIENTS
• 2 pounds sweet potatoes (about 3 large)
• ¼ cup olive oil
• 1 tbsp sugar
• 1 tbsp salt
• 1-2 tbsp spice combination of your choice (chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning)
DIRECTIONS
Preheat oven to 450 degrees. Peel sweet potatoes and cut off the ends. (I leave the skin on). Cut the potatoes in half lengthwise and in half crosswise if they are long. Cut each piece into wedges. Put the sweet potatoes into bowl and add oil. Toss to combine. Sprinkle with sugar, salt and spices. Mix well. Spread the sweet potatoes in a single layer on a baking sheet. If you like them extra crispy you can put a wire cooling rack on top of the baking sheet and lay the potatoes on top of the wire rack. Bake 15 minutes, flip potatoes and bake another 15 minutes, or until well browned. Cool 5 minutes and enjoy!
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-05-11 21:23:592013-05-12 09:41:47Oven Baked White Sweet Potato Wedges
Asparagus with Breadcrumbs and Parmesan
INGREDIENTS
• 4 slices rustic white or wheat bread (3 ounces), crusts removed, torn into large pieces
• 3 tablespoons extra-virgin olive oil
• 1/4 cup grated Parmesan
• Coarse salt and ground pepper
• 2 large bunches asparagus (about 1 pound each), ends trimmed, stalks peeled
• 1/2 lemon
DIRECTIONS
Preheat oven to 425. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine. Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-05-11 21:23:142013-05-12 09:42:02Asparagus with Breadcrumbs and Parmesan
Spinach Herb Pesto
Spinach Herb Pesto
INGREDIENTS
• 1 cup each fresh basil, fresh parsley leaves and fresh spinach leaves
• 2 garlic cloves, minced
• ¼ cup chopped oregano
• ½ cup toasted pine nuts
• ½ cup grated parmesan cheese
• Salt and black pepper
• ¾ cup olive oil
DIRECTIONS
Blend the garlic, basil, parsley, spinach, oregano, pine nuts, parmesan cheese, salt and pepper in blender. Stream in olive oil until smooth. Use on pressed sandwiches, as a marinade for meets or tossed with pasta. It can be frozen and stored for up to one month.
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Oven Baked White Sweet Potato Wedges
Oven Baked White Sweet Potato Wedges
Sweet potatoes are super nutritious and packed with vitamins. This healthy alternative makes it easy to curb your french fry craving. www.simplyrecipes.com
INGREDIENTS
• 2 pounds sweet potatoes (about 3 large)
• ¼ cup olive oil
• 1 tbsp sugar
• 1 tbsp salt
• 1-2 tbsp spice combination of your choice (chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning)
DIRECTIONS
Preheat oven to 450 degrees. Peel sweet potatoes and cut off the ends. (I leave the skin on). Cut the potatoes in half lengthwise and in half crosswise if they are long. Cut each piece into wedges. Put the sweet potatoes into bowl and add oil. Toss to combine. Sprinkle with sugar, salt and spices. Mix well. Spread the sweet potatoes in a single layer on a baking sheet. If you like them extra crispy you can put a wire cooling rack on top of the baking sheet and lay the potatoes on top of the wire rack. Bake 15 minutes, flip potatoes and bake another 15 minutes, or until well browned. Cool 5 minutes and enjoy!
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Asparagus with Breadcrumbs and Parmesan
Asparagus with Breadcrumbs and Parmesan
INGREDIENTS
• 4 slices rustic white or wheat bread (3 ounces), crusts removed, torn into large pieces
• 3 tablespoons extra-virgin olive oil
• 1/4 cup grated Parmesan
• Coarse salt and ground pepper
• 2 large bunches asparagus (about 1 pound each), ends trimmed, stalks peeled
• 1/2 lemon
DIRECTIONS
Preheat oven to 425. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine. Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.
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