These delicate and creamy beans are one of my favorite springtime offerings. You may have passed them over at the farmers market or grocery store because you don’t know what to do with them but let me tell you, it’s dead easy and absolutely worth it!
Quick and Nutritious Springtime Arugula-Mint Pesto
This sauce is bright, vibrant and perfect for springtime. Arugula is in its peak season and the mint in my garden is going wild so I will be making this on repeat. The arugula gives it a nice spicy bite while the mint offers a cool herby flavor. Its also really very light since it doesn’t have any nuts. This pesto is perfect to toss with spaghetti or roasted vegetables or smear on top of some nice rustic bread! Best part it, it comes together in just minutes.
1 large bunch of arugula (about 5 cups packed)
1 cup mint leaves
1/2 cup olive oil
1/2 cup grated parmesan cheese
2 cloves of garlic
1 Tbsp lemon zest
2 Tbsp lemon juice
Salt and pepper to taste
In a food processor, combine all ingredients except the lemon juice. Once blended, stir in 1 tbsp of the lemon juice, taste and add more seasoning if needed. Store in the fridge until ready to use. Add the other 1 tbsp of lemon juice on top right before serving.
This dairy free dessert is a stunner, easy to make, looks beautiful and tastes like a dream. Just 4 ingredients in the pan cotta and choose to add your favorite tropical topping, passion fruit was the big winner in my house! Perfect for a summertime BBQ or dinner with friends since you can make ahead and it’s ready to serve straight from the fridge!
2 cups full fat coconut milk
1 1/2 tsp unflavored gelatin
1 tsp vanilla
3 Tbsp raw honey
Topping: try passion fruit, grilled pineapple, mango or oranges.
Add 1 cup coconut milk and gelatin to a saucepan and let sit for about 10 minutes.
Heat over medium-high heat, add remaining 1 cup of coconut milk and honey. Whisk until everything is dissolved.
Remove from heat and stir in vanilla.
Let cool for about 10 minutes then pour into 4-6 small serving bowls.
Cover with plastic wrap, make sure the wrap doesn’t touch the pan cotta, and refrigerate for 5-6 hors or until set.