These three strategies utilize more of your produce and are extra delicious.
Here are three recipes that do each of those things, below.
Pickled Rainbow Chard Salad With Tofu Dressing
Ingredients:
Directions:
1.
Strip leafy greens from rainbow stems and set aside.
Slice stalks no more than 14 inch thick, and place in heatproof containers, keeping the colors separate.
Allow pickles to cool, at least 30 minutes.
This can be done ahead of time as well.
Chiffonade chard greens and place in a large bowl.
Either toss the salad with the dressing before plating, or drizzle on after.
Finish with a sprinkling of black sesame seeds.
Creamy Tahini-Lime Dressing ingredients:
1.
Slowly drizzle the olive oil into the tahini mixture while whisking.
This will create a cohesive, emulsified dressing.
Adjust seasonings to meet your flavor preferences.
Pour over 4 to 6 cups slaw mixture.
Radish Top Pesto
1.
In a food processor, pulse the garlic, Parmesan cheese, and roasted walnuts until coarsely chopped.
Add the radish tops a couple of handfuls at a time, and pulse until coarsely chopped.
Add honey, lemon juice, and zest, and pulse a few more times to incorporate.
Pour in the oil slowly while the food processor is running until you reach your desired consistency.
You may need to add more or less depending on what you prefer.
Add salt and pepper to taste.
Store the pesto in a jar and add a layer of oil on the top to prevent oxidation.
The pesto should keep about a week in the fridge.
