straight from our garden

Even though I have been pretty uninspired to cook these days, I must say growing our own food is helping.  We have so many good things growing in our garden at the moment (thanks to my mother and husband).  I am not the gardener in the family, but am happy to use what comes along.

We have been enjoying greens from our garden every day for the past week, spinach, lettuce, arugula (rocket), as well as a variety of herbs, especially the cilantro (coriander).  So, last night I decided to use up some of the cilantro and make a pesto with it.  We had baked salmon with cilantro pesto (recipe below), baby greens, and roasted red pepper with quinoa.  It was actually quite delicious and I am usually not a big salmon fan.

The sugar peas are also growing, as well as tomatoes, broccoli, squash and hopefully my beets survived the nibbling it got from the bunny.  Yes, there is a bunny that seems to be enjoying my garden too!  If the garden continues to grow the way it is, it will be hard to keep up but I am excited to live off our land...at least a little bit.



Cilantro (Coriander) Pesto
3 garlic cloves
2 cups cilantro leaves
2 tablespoons olive oil
2 tablespoons parmesan cheese
1/4 cup pine nuts (or almonds)

Blend all the ingredients in a food processor or blender and add salt & pepper to taste.  These measurements are a bit of a guess so feel free to tweak it to your taste!

(You can also add chili flakes to give this a bit of spice and you can substitute almonds, walnuts or another nut of your choice).