⛄ kickass ⁀ The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes download ⛏ PDF by Jenn Louis ⛹ ⛄ kickass ⁀ The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes download ⛏ PDF by Jenn Louis ⛹ pesto 101 One of the greatest uses of greens is making pesto The classic Genoese sauce is made with basil, nuts, garlic, and Parmigiano Reggiano cheese But its not just for basil You can use countless greens to make a pesto, and its a great way to add fresh flavors to anything from pasta to soup to flatbreads.Just keep in mind a few things Always use oil Add lemon juice of vinegar for brightness Use garlic to taste Bitter greens can work well as long as they are properly balanced with fat and acid For the best texture, stick to the less watery types that I have suggested.NOTE Ive aligned my favorite flavor combinations i.e., cilantro pumpkin seeds Cotija cheese , but feel free to mix and match follow this basic recipe, and you have pesto Combine 1 2 cup nuts, 2 cloves garlic, and 1 1 2 teaspoons salt in a food processor and pulse until finely chopped With a rubber spatula, scrape down the sides of the bowl, then add the greens, 1 2 cup 120 ml of olive oil, and the cheese or dairy Continue to pulse, stopping occasionally to scrape down the sides of the bowl, until the greens are coarsely chopped Turn the processor back on and add another 1 4 cup 60 ml olive oil and any remaining ingredients, processing until the mixture is finely chopped but not fully pureed Turn the food processor off and scrape down the sides of the bowl several times during the process The ingredients should be fully incorporated, with enough oil to hold the sauce together without being runny To store, transfer to an airtight container and drizzle just enough oil over the top to cover This will prevent the pesto from oxidizing and turning brown Use immediately, refrigerate for up to 4 days, or freeze for up to 1 month To thaw, place in the refrigerator overnight or until fully thawed.Jenn Louis is my greens obsessed soulmate.In this gorgeous book she painstakinglyruns through every green, herb, and chicoryimaginable with detailed instructions andinspired advicenot to mention an incrediblearray of recipes for using this ultimatesuperfood Her style is so personal yet soapproachablebringing in Asian, MiddleEastern, and West Coast flavors I cantwait to cook from this book SUZANNE GOIN, chef and authorof The A.O.C CookbookThis is the only resource youll ever need onthe myriad greens, known and unknown.Its inspiring Its comprehensive And itscompletely accessible Jenn Louis has knockedthis one out of the park Get ready for a funadventure eating your greens CARLA HALL, chef, restauranteur,and cohost of The ChewJenn Louiss food always startles thenbeguiles Innovative, yet based in tradition,this is food you can eat every day The Book ofGreens is a smart, well organized primer onmy favorite food greens Jenns use of spice,fruit, acid, and herbs to bring a dish to life is adeeply personal signature and yields food thatis bright, compelling, and delicious NANCY SINGLETON HACHISU,author of Preserving the Japanese Way The Book of Greensis a reminder of how wide the world of delicious plants can beand gives us some easy, delicious ways to try them ORGANIC LIFEDo not set your sights on new ideas for asparagus or haricots verts if you pick up The Book of Greens by Jenn Louis, a chef and restaurateur from Portland, Ore This beautifully photographed book is tightly focused on edible leafy plants, some of which, like arugula and romaine, youll find every day Many others, including chrysanthemum greens and red orach, are rarities in most markets, though her recipes suggest substitutes NEW YORK TIMESBut even if you only make a handful of recipes from The Book of Greensto begin with, the incredible bounty of information willif you re adventurous and resilient introduce you to flavor pairings, techniques, and ingredients, all while challenging your understanding of what greens can even do And when you do come home from the market with an exciting new leafy friend, The Book of Greenswill be in your library, full of suggestions for very special ways to use it FOOD52 Chef Jenn Louis profiles 40 of her favorites, from basic Brussels sprouts to underutilized cardoon andceltuce Standout recipes Charred Cabbage with Miso and Carrot Greens Salsa Verde MODERN FARMER Personalised Books Gifts The Book of Everyone Everyone From Our international bestseller A nostalgic celebration Enter their name and date birth to get started You can edit pages for a truly unique personal gift Make someone s day Wise ish Words Brand spanking new Personalized Original Create personalized book special in just few seconds anyone, from best friends great aunts grandsons Directed by Colin Trevorrow With Naomi Watts, Jaeden Lieberher, Jacob Tremblay, Sarah Silverman instructions her genius 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