Tag: Sonoma

Winter Nasturtium Mint Pesto

Winter Nasturtium Mint Pesto
Created by Sheana Davis, The Epicurean Connection
Yields 3 cups pesto
1/4 cup green garlic, wine and light green and tender
2 cups nasturtium leaves, stems removed
1 cup fresh mint leaves, stems removed
1/2 cup toasted walnuts
1 cup Epicurean Connection olive oil
1 teaspoon Meyer Lemon juice
1/2 teaspoon Meyer Lemon zest
1 teaspoon Kosher Salt
1/2 teaspoon fresh ground black pepper
Place green garlic, nasturtium leaves, mint leaves and walnuts in a food processor. Chop and drizzle in olive oil. Add lemon juice, lemon zest, salt and pepper and blend until smooth. Taste and adjust seasoning. Serve with fresh vegetable crudite or over warm risotto with asparagus. Enjoy with a glass of Chardonnay.
This recipe, we make in between winter rains and forage the mint and nasturtiums in the creek beds of Sonoma, Napa & Mendocino County.

Spring Leek, Green Garlic & Meyer Lemon White Bean Soup

Spring Leek, Green Garlic & Meyer Lemon White Bean Soup
Created by Sheana Davis, The Epicurean Connection
Yields 4-8 servings
 
1/4 cup Epicurean Connection Olive Oil
1/2 cup green garlic, sliced 1/4 inch thick in rounds
1 teaspoon fresh garlic, crushed
2 cups medium leeks, sliced in half lengthwise,
             then sliced 1/4 inch thick
1 cup carrots, peeled and cut in 1/2 inch rounds
1/2 cup celery, cut at an angle 1/2 inch thick
1 teaspoon Kosher salt
1 teaspoon Fresh ground Black pepper
1 teaspoon lemon zest
2 tablespoons fresh thyme sprigs, stems removed coarsely chopped
1/4 cup Meyer Lemon juice
1/2 cup white wine
1 cup Rancho Gordo Alubia Blanca White Beans
6+ cups veggie broth or chicken stock
Fresh Baked Breads for dipping
Sonoma County Sauvignon Blanc for sipping
 
2 cups fresh Frissee Greens, washed and coarsely chopped
 
INSTRUCTIONS
Prepare vegetables.
In a heavy bottom soup pot, over medium heat, olive oil, green garlic, garlic, leeks and saute for 3-4 minutes. Add in carrots and celery, salt, pepper, lemon zest and thyme.. Splash with white wine and lemon juice and bring to a simmer. Add in white beans and continue to saute for 5 minutes.
Add in vegetable or chicken stock, bring to a simmer and reduce flame to low and simmer for 60 minutes, or until beans are tender. Taste, adjust seasoning, *Depending on your preference, you may add more or less stock.
Garnish with winter Frissee and fresh ground black pepper.
Enjoy with a glass of Sauvignon Blanc and fresh baked breads.
Soup may store for up to one week or you may freeze.