Watercress Pesto.

I had seen a recipe in a cooking magazine where they sprinkled watercress leaves over the top of the dish.  It made such a pretty presentation that I was certain I too would do this.  I bought a bag of watercress with good intention.  Forgot all about it until my weekly Saturday morning fridge cleanout.

Well there YOU are.  Couldn’t for the life of me recall which magazine I had seen the recipe in, nor exactly what it was a recipe for.  I’m sure this is part of the aging process.  I understand now why mom had a pen and paper nearby at all times.

I let go of that and instead let the other ingredients in my fridge/pantry dictate how I used the watercress, beginning with roast chicken breast from a few nights before.  I was really leaning toward chicken salad or maybe pasta salad with chicken and fresh corn, cherry tomatoes, and scallions.  Toss all that in a little dressing or better yet….pesto.  Bingo!  Watercress pesto.

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Watercress Pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 bag watercress about 100 mg, thick stems removed
• 1 garlic clove minced
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 1/4 cup parmesan cheese grated
• salt & pepper to taste
• Eureka lemon olive oil for final drizzle

Instructions

• Place the watercress in the bowl of a food processor, pulse a few times if necessary to make room for all the leaves. Add the garlic and pine nuts to the bowl, with processor running drizzle in olive oil until desired consistency. Add the parmesan cheese and pulse to combine, add a bit more olive oil if necessary. Season with salt & pepper tot taste.
• Makes about 1 cup of pesto.

The post Watercress Pesto appeared first on Lemony Thyme.

Creating wonderful vinaigrettes or marinades is so easy when you have these beautiful ingredients to work with.  I started with Peppercorn & Balsamic Poached Pears which yielded a wonderful balsamic reduction to use as the base for my vinaigrette.

This vinaigrette was perfect on my Orzo Salad with Blackberries and Poached Pears.

The post Lemon Blackberry Vinaigrette appeared first on Lemony Thyme.

Let me introduce you to the Cushaw Squash, pictured on the right.  Thanks to the generosity of our wonderful new co-worker Cindy, several of us came home with one of these big beauties. What we were told is the cushaw is a wonderful alternative to pumpkin and is often used in pies.  Never passing on free home grown produce, I picked the biggest one from the bushel that I could carry.  And then I found it a place in one of my pantry baskets to sit tight until a recipe inspiration came to me.  And so it sat….making friends and small talk with it’s cousin spaghetti, flirting a little with butternut while bragging about her superior sweetness, all the while keeping a watchful eye on the young acorns.  

The beautiful thing about most of the hard squashes is they will wait patiently.  Cushaw, I’m happy to say, after a long 6+ week wait, today is your day.  You have our new friends at Oli+Ve to thank for keeping you out of a pie.  Instead we’re going to get a little adventurous and feature you in Lemony Thyme Orzotto.

Prepare squash for roasting by cutting the neck off and then cutting the bulb in half.  Scoop out the seeds, then cut into 10-12 smaller wedges.

Drizzle liberally with Eureka Lemon Olive Oil and sprinkle with sea salt.  Bake at 400 degrees for 35 – 40 minutes until fork tender, turning pieces occasionally.

While the cushaw roasts, in a heavy saucepan saute diced onion in Eureka Lemon Olive Oil until translucent.  Add orzo and lemony thyme sprigs, toast for a couple minutes, stirring occasionally.  Stir in white wine and cook until liquid is absorbed.  Then add chicken or vegetable stock one cup at a time and simmer covered until each cup is almost absorbed before adding the next, stirring occasionally.  When the orzo is tender, remove the thyme sprigs and remove from heat.

Fold in roasted cushaw squash, Parmesan cheese, heavy cream, and lemon zest.  Season with salt & pepper to taste.   Drizzle with Eureka Lemon Olive Oil and sprinkle with lemony thyme leaves.

Happiness….

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Lemony Thyme Orzotto {Featuring Roasted Cushaw Squash}

Author Libby with Lemony Thyme

Ingredients

• 2 cups roasted Cushaw Squash
• 2-3 Tbl. Eureka Lemon Olive Oil
• 1 med. onion diced
• 1 1/2 cups orzo
• 2-3 lemony thyme sprigs
• 1/2 cup dry white wine
• 3 cups chicken or vegetable broth
• 1/2 cup Parmesan cheese grated
• 1/4 cup heavy cream
• lemon zest
• sea salt & fresh cracked pepper
• drizzle Eureka Olive Oil

Instructions

For cushaw squash…

• Preheat oven to 400 degrees.
• Cut squash into 10-12 wedges and drizzle with olive oil.
• Roast for 35 – 40 minutes until fork tender, turning occasionally.
• Cool and remove squash flesh.

For the orzotto…

• In a heavy saucepan saute diced onion in olive oil over med-high heat until translucent.
• Stir in room temperature white wine and cook until liquid is absorbed.
• Add orzo and lemony thyme sprigs, toast for a couple minutes, stirring occasionally.
• Reduce heat to low.
• Then add chicken or vegetable stock one cup at a time.
• Simmer covered until each cup is almost absorbed before adding the next, stirring occasionally. When liquid has absorbed and orzo is tender, remove thyme sprigs and remove from heat.
• Fold in roasted cushaw squash, Parmesan cheese, heavy cream, and lemon zest.
• Season with salt & pepper to taste.
• Finish with drizzle of Oli+Ve Eureka Lemon Oil & sprinkle of lemony thyme leaves.

The post Lemony Thyme Orzotto {Featuring Roasted Cushaw Squash} appeared first on Lemony Thyme.