Spicy Dill Cilantro Pesto
Light Orange Bean - https://lightorangebean.com/spicy-dill-cilantro-pesto
Ingredients:
½ teaspoon canola oil
3 unpeeled garlic cloves
3 hot cherry peppers (or any small hot pepper)
1 large bunch cilantro sprigs
1 large bunch dill sprigs
½ cup extra-virgin olive oil plus 2 tablespoons or more for covering on top
1 pinch of salt
Directions:
Heat a cast-iron pan over medium heat. Add canola oil, garlic, and cherry peppers. Sauté over medium heat and stir to cook until the garlic and peppers are charred slightly. Approximately 7 minutes. Transfer the garlic and peppers onto a cutting board and let them cool. Peel the garlic and remove the stem and seeds from the peppers.
In a food processor, add garlic cloves, peppers, cilantro, and dill and give it a brief grind. Add ½ cup of olive oil and a pinch of salt and then puree.
Transfer the pesto to a clean jar. Add 2 tablespoons or more olive oil on top to cover the pesto by ½ inch. Cover with lid and refrigerate for up to 2 months.
Napa Cabbage Salad
Jacques Pepin / NYT Cooking
Ingredients:
3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons Dijon-style mustard
1 tablespoon red-wine vinegar
1 tablespoon soy sauce
3 tablespoons canola oil
½ cup roasted peanuts, crushed or roughly chopped
1 firm head Napa cabbage
Directions:
Put the garlic in a large salad bowl and add in all the remaining ingredients except the cabbage. Whisk together to form a vinaigrette.
Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.
Light Orange Bean - https://lightorangebean.com/spicy-dill-cilantro-pesto
Ingredients:
½ teaspoon canola oil
3 unpeeled garlic cloves
3 hot cherry peppers (or any small hot pepper)
1 large bunch cilantro sprigs
1 large bunch dill sprigs
½ cup extra-virgin olive oil plus 2 tablespoons or more for covering on top
1 pinch of salt
Directions:
Heat a cast-iron pan over medium heat. Add canola oil, garlic, and cherry peppers. Sauté over medium heat and stir to cook until the garlic and peppers are charred slightly. Approximately 7 minutes. Transfer the garlic and peppers onto a cutting board and let them cool. Peel the garlic and remove the stem and seeds from the peppers.
In a food processor, add garlic cloves, peppers, cilantro, and dill and give it a brief grind. Add ½ cup of olive oil and a pinch of salt and then puree.
Transfer the pesto to a clean jar. Add 2 tablespoons or more olive oil on top to cover the pesto by ½ inch. Cover with lid and refrigerate for up to 2 months.
Napa Cabbage Salad
Jacques Pepin / NYT Cooking
Ingredients:
3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons Dijon-style mustard
1 tablespoon red-wine vinegar
1 tablespoon soy sauce
3 tablespoons canola oil
½ cup roasted peanuts, crushed or roughly chopped
1 firm head Napa cabbage
Directions:
Put the garlic in a large salad bowl and add in all the remaining ingredients except the cabbage. Whisk together to form a vinaigrette.
Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.
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