Zucchini Pasta with Pesto Sauce

These richly flavored tacos balance the earthiness of shiitake mushrooms and green lentils with the sweetness of cabbage, the sourness of green tomatoes, and the distinctive flavor of an aromatic treat from our herb garden. Green coriander seeds are the tender immature seeds of the cilantro plant. Before they dry, their flavors are intensely sweet and fresh. Their brief season is preserved in this distinctive jam. Green tomatoes are a regular part of our farm too—not every tomato ripens in our Canadian climate!

We grow many things well on our farm, but sweet potatoes are not one of them—our growing season is too short. So instead, we rely on farmers in much warmer climates to do it for us. Nonetheless they are a nutritional powerhouse, and one of my favorite vegetables. Baking is my preferred way to cook them. We do grow lots of fragrant cilantro, and through life-cycle harvesting we enjoy its aromatic leaves, green coriander seeds, and lacy white flowers. The pesto brings together lots of citrusy cilantro leaves and bright balancing flavors in a tasty condiment ready to complete a deliciously baked sweet potato.

Gnocchi are easily made deliciously chewy dumplings that are part mashed potato, part pasta.  They’re particularly tasty simply browned and crisped in butter. Tender spinach is puréed into a bright green sauce scented with fragrant nutmeg. Orach is an ancient vegetable with a savory mineral flavor like spinach and chard. Its microgreens and tender leaves pair beautifully with earthy potatoes.

Simple techniques elevate broccoli and cauliflower in this delicious side dish. Smooth white cauliflower purée and chickpea flour make gluten-and dairy-free yet memorably crisp fritters. Briefly cooked broccoli is smoothly puréed into a bright green sauce with lots of mellowed garlic.