The Baldwinis came to dinner last Thursday, and I endeavored to serve them a wild and tasty variety of food that would mostly stick to the Fuhrman rules. I started with Nacho Cheese Dip and Stone Ground Tortilla strips and cut fresh veggies.
I followed it with stuffed mushrooms, spinach Koftas, and steamed Chard with a winter pesto adapted from my favourite food blogger, Molly Wizenberg, aka Orangette. See her new book! A Homemade Life: Stories and Recipes from My Kitchen Table
Winter “Pesto” with Parsley and Cashews
2 handfuls raw cashews
1 bunch Italian parsley, roughly chopped
4 Tbsp. olive oil
1/2 a lemon’s worth of fresh lemon juice
¼ tsp. salt
1 small garlic clove
In a blender or a food processor (I don’t have the latter), Add the olive oil, lemon juice, nuts, salt, and garlic, and parsley. Blend into a paste. It will have small chunks. Taste to adjust salt, lemon juice, and/or olive oil.