bulgur and garbanzos

 This dish was quite tasty though I will cut the bulgur next time (too much for the amount of other ingredients).  I had some garbanzos to use up, and this hit the mark.

Ingredients

• 1 cup water
• 3/4 cup medium #2 bulgur wheat
• 1 can chickpeas 15 ounce can, drained and rinsed
• ½ cup pine nuts
• 1 medium red onion thinly sliced
• ¼ cup extra-virgin olive oil
• 1 teaspoon paprika
• 2 tablespoons fresh lemon juice from ½ a lemon
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ½ cup chopped flat-leaf Italian parsley
• ¼ cup chopped fresh mint 
• 1 teaspoon kosher salt
• salt and cracked black pepper to taste

Instructions

• Preheat oven to 400°F / 200°C.
• Bring water to a boil, add 1 teaspoon salt and a tablespoon of olive oil. Stir in bulgur. Remove from heat.
• Cover with a light-fitting lid and let stand, until all the water is absorbed, about 20 minutes.
• In an ovenproof skillet, combine chickpeas, pine nuts, onion, oil, lemon juice, cumin, turmeric, paprika and 1/2 teaspoon salt.
• Stir over medium high heat until it starts to sizzle (a few minutes). Then transfer to the oven and roast for 18 – 20 minutes. (Check at 15 minutes if your oven runs hot)
• Remove from oven and stir in the bulgur. Add the parsley (and mint, if using).
• Stir to combine and adjust seasoning to taste. Serve warm.

carrot top pesto

It delights me to use up every little bit of the fabulous locally grown produce that I get almost every week.  

I made another version of this carrot top pesto but it was too lemony.  This one though was very lovely, probably due to parmesan and pine nuts. 

It doesn't make a huge amount so needn't be frozen so no need to worry about the cheese in it. 

Ingredients

• 2 cups carrot tops, chopped (I used from 1 bunch)
• ⅓ cup pine nuts (roast at 350 degrees for 7-11 minutes, stirring occasionally)
• 2 garlic cloves
• ½ cup extra virgin olive oil
• ½ cup parmesan cheese
• ⅛ teaspoon sea salt
• ⅛ teaspoon black pepper

Instructions

1. Add carrot tops, pine nuts, and garlic cloves to food processor and pulse until chopped. Slowly add in oil and continue pulsing until well combined, but not smooth.
2. Add parmesan, salt, and pepper and pulse a few more times until combined.
3. Use as a sauce with your favorite pasta, vegetables, meat, seafood, or dip.  Stores about a week in fridge.