Galician Greens

My mom is from Texas, and I lived there for four years, so I am a bit of a Southern girl at heart.  I like fried okra, really hot weather, and smiling at people I don't know (not as much of a thing here in Boston, unfortunately).

As a true Texan, my mom gets really excited about greens, but I was never able to share in her excitement until now.  When I was a kid she often worked to recreate the greens my grandmother used to make, which started with salt pork and reportedly ended up as a fabulous and memorable side dish.  I never had the chance to try my grandmother's greens, so I can't really say how my mom's versions compared, but as a child I felt exasperation and dread whenever my mother picked up those gargantuan leaves at the store.  I just didn't like collard greens.

Penne with Cilantro Edamame Pesto

Have I mentioned how much I love pasta?  And pesto?  They are the best, and a great combination.  I'm into making pesto with whatever I have on hand, and experimenting with the colors and flavors I get from using different ingredients.  For example, the cilantro avocado pesto I made was great for a cool pasta salad.

This time, I used cilantro again (but you could also use basil) and added edamame for color and some extra protein.  The pesto ended up a beautiful shade of mint green.  And don't worry, it doesn't taste like pasta with soybeans.

You have to try this!  It's quick and satisfying, and I really can't get over the color!  Also, I'm sharing it at this week's Thursday's Treasures.  Go check out the great stuff everyone is posting!

Ingedients (serves 4-6):

1 pound penne or other cut pasta
1 cup frozen shelled edamame
3/4 cup olive oil
1-2 cloves garlic
1 cup freshly grated parmesan cheese, divided, plus extra for serving
Sea salt to taste
1 cup loosely packed fresh cilantro
1/4 cup pine nuts, toasted (optional)

Blanch the edamame by cooking it in boiling water for 3 minutes or until tender.  Drain and set aside to cool slightly.

Cook the pasta until al dente, reserving one cup of the pasta water.  Drain and set aside.

In a food processor, combine the edamame, garlic, 1/2 cup of parmesan cheese, cilantro, and a pinch of salt.  With the motor running, add the olive oil in a steady stream.  Taste the pesto to see if it needs more salt.

When the pasta is done, stir in the remaining 1/2 cup of parmesan cheese.  Stir in the pesto, and add pasta water as necessary to thin out the sauce.  Serve hot with additional parmesan for sprinkling.

Wheat Berry Salad with Pine Nuts, Raisins, and Pickled Red Onions

Ever since I saw this post on Foodie with Family, I've been wanting to make some pickled red onions.  And, right now I'm really into making healthy grain salads like this one.  I noticed a while ago that there was a bag of Bob's Red Mill Organic Hard Red Spring Wheat Berries in my cupboard, which had gone unused until today.

Have you tried wheat berries?  What other fun grains do you like?  Next I'm hoping to try quinoa (I've eaten it but never cooked it myself), barley, and teff.

This salad takes a little bit of work in advance, but is easy to put together and so worth it!  We topped ours with grilled shrimp for a delicious and nutritious summer dinner.

Ingredients (serves 4-6):

For the pickled red onions (from this recipe on Foodie with Family):

1/2 red onion, sliced
1/2 cup red wine vinegar
1/2 teaspoon salt

For the salad:

1 1/2 cups uncooked wheat berries (or 3 cups cooked wheat berries)
1/2 teaspoon salt plus extra to taste
1/2 cup pine nuts, toasted
1/2 cup raisins, plumped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 1/2 teaspoons honey or 1/2 teaspoon agave nectar, or to taste

To make the pickled onions, place the sliced red onion in a heatproof bowl.  Heat the vinegar and salt until boiling, the pour over the onions.  Cover and let sit, stirring every 20 minutes or so, for an hour or more.  When the onions have softened, transfer to a jar and refrigerate until chilled.

Combine the wheatberries, 5 cups of water, and the salt in a saucepan.  Bring to a boil, then reduce the heat and cover.  Simmer for an hour or so, until tender.  Drain and set aside.

To toast the pine nuts, place them in a small skillet over medium heat and cook, stirring often, until browned and fragrant, 2-4 minutes.  Don't turn your back on them!

To plump the raisins, place them in a heatproof bowl and pour in boiling water to cover.  Let sit at least 10 minutes, and drain before use.

Combine the wheat berries, pine nuts, raisins, and drained red onions.  Add the balsamic, olive oil, honey or agave, and salt to taste.  Chill until ready to eat.  Serve cold or at room temperature.