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Arugula Pesto

From Suncoast Co-op

<p>Arugula is in season right now. Personally I love the taste of it,and I try many recipes with it. This pesto was delicious, and my biggest critic, my husband, likes it too.</p> <p>Notes: One of the ingredients is white miso. Miso is a fermented soy bean product available at local health food stores, (Wrights on 19 N, just above Main St. and also at A to Zinc, in Plaza on 19 and 52). <br /> Miso should never be boiled as it has digestive enzymes in it to help promote a healthy intestinal track. Also because it has digestive enzymes, it you taste it don&#8217;t use the same spoon to put back in the pan because the enzymes in you mouth will work against the miso. <br /> Orecchiette is small elephant ear shape pasta, but you can basically use any pasta is you can&#8217;t find Orecchiette.</p>
Source: Christina (Entered by Janet Cswercko)
Serves: serves 5-6

2 bunches arugula, stems removed, rinsed well, coarsely minced
1 bunch chives, rinsed well, coarsely minced
1/2 pine nuts or walnuts, lighly roasted
1/2 cup extra virgin olive oil
2-3 teas white miso
2 teas brown rice syrup
2 teas red wine vinegar
1 pound orecchiette or penne pasta
1 red onion, thin half moon slices
several fresh chives, left whole for garnish

Step by Step Instructions
  1. To make pesto, rinse and prepare the greens and chives Bring a large pot of water to a boil and quickly blanch the arugula, about 30 seconds. Combine with chives, transfer to a food processor and pulse to puree. Add nuts, oil, miso, rice syrup and vinegar. Puree until a thick, smooth pesto forms. Set Aside
  2. Return water to a boil. Cook orecchiette and onions together until tender. about 10-12 minutes, or per package. Drain, but do not rinse. Toss hot pasta with pesto to coat. Transfer to a serving bowl and arrange chives in a criss-cross pattern on top of the noodles to garnish. Serve warm or chilled.