Cilantro Pesto
1 bunch cilantro
2 garlic cloves
1/4 cup pumpkin seeds
1/4 cup olive oil
pinch of cayenne pepper
juice from 1 lime
sea salt to taste
In a food processor, pulse the cilantro, garlic, and pumpkin seeds and cayenne until coarse. Then, turn the food processor to continuously on and slowly add the olive oil in a steady stream along with the lime until you get a consistency somewhere between a paste and a sauce. You don't want it too gummy, but you also don't want it too runny. Add a pinch of salt, pulse the processor and taste. Add more salt to your taste. Put on ANY protein--seriously, just had it with eggs this morning and it was outstanding. It will keep about a day or 2 tightly wrapped in the refrigerator.
Skirt Steak with Collard Greens

1 lb. grass-fed skirt steak
1 TBSP olive oil
sea salt
pepper
Rub oil on steak, sprinkle with salt and pepper, let marinate for at least 15min. while grill is getting hot.
Grill 3 min. per side for medium rare/medium.
Sauteed Collard Greens
1 bunch collard greens, rough stems cut, leaves washed and chopped coarse
1-2 garlic cloves
1/2 chopped onion
olive oil
squeeze of lemon to taste
sea salt to taste
Heat a couple of "glugs" of olive oil in a large saute pan. Cook the onion on medium for 5 minutes until soft. Add the garlic and cook until fragrant, about 1-2 min.--make sure you actually stir the onions and garlic around, nothing worse than burnt garlic. Add the chopped greens (really you can do this method with any winter green--kale, chard, beet greens, spinach) and saute for another 10-15 min. until tender. Add a squeeze of lemon and salt to taste and stir up for 1 more min.
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