We’re featuring two recipes from Andrea’s blog this week, both include many items from the share! Looks delicious!
Be sure to check out her blog as well: dishingupthedirt.com
Roasted Garlic Potatoes with Fresh Herbs and Sun Dried Tomato Cashew Cream Sauce
Roasted Potato, Leek, and White Bean Salad with Lemon Caper Dressing
I used to spend my summers volunteering for a kitchen crew at a festival in Oregon. My friend and I would made drinks for the people who were helping to set up the fair grounds. Our main responsibility was the coffee, but we also made many juices and other beverages to help people stay hydrated.
One of our main methods of drink making was infusing water with different fruits, veggies, and herbs. Infused water is refreshing, tasty, and also provides nutrients from whatever is being infused. These drinks can be enjoyed as plain infused water, or can be mixed with different juices or teas!
Below is one of my favorite infusions! This is also a good site with information and recipes for infusions: http://nutritionstripped.com/simply-infused-water/
Enjoy!
Basil Infusions
A few sprigs of basil
1 lime or 1 small cucumber, sliced
1 can frozen juice concentrate OR pre-made juice
Put sprigs of basil and the slices of lime/cucumber in a pitcher of cool water in the fridge overnight. Taste the infused water in the morning; strain the basil and lime/cucumber out if the flavor is strong, or let it sit for longer. I’ve reused some basil and lime for days, but the citrus will make the water taste soapy if left for too long. Strain the basil and lime out and enjoy as flavored water, or mix with frozen juice concentrate or already made juice to taste. I like lemonade, cranberry, or mixed berry juices with basil and lime/cucumber.
Chard pairs great with citrus! This recipe uses orange, but lemon juice will also balance the flavor of the chard.
link: marthastewart.com
thanks to Larrine Abolt for this kale pesto recipe!
Beck Creek Gardens Blog 