Q&A (2)Recreate this delicious dinner on those hot summer days. No need to spend long hours in the kitchen to feed the entire family. With this quick and easy recipe, you can enjoy a refreshing and satisfying meal without the hassle.
Courtesy of Chef Mark Cleveland
Serves 2 to 6 depending on box size
Ready Fresh Window Boxes
- 2 to 6 Shiitake & Baby Oyster Mushroom Bok Choy Skewers
- 2 Cups Scrumptious Pesto*
- Fresh Herb Sprigs (African Basil, Pineapple Sage, Marjoram, Oregano, Lemon Balm, etc.)
*Scrumptious Pesto Template
Use this recipe as a template for any and all of your favorite flavorful greens & fresh herbs – mix it up!
- 2/3 Cup Broth, Herbal Tea or Water
- 1 Bunch Spinach
- 1 Bunch Dandelion
- 1 Bunch Mustard Greens
- (Opt) 1 Bunch Golden Beet Greens (leaves & tender stems)
- (Opt) 2 Tbs Miso
- 1/3 Cup Macadamia Nuts
- 1/2 Cup Pistachios
- 2 Cloves Garlic
- 3 Ounces Asiago Cheese (rough chop or shred)
- ¼ Cup EVOO
- Salt and Pepper to taste
In a wide covered pot, bring broth, tea or water to a simmer w/ the optional golden beet greens & stems. Once simmering, about 5 mins, add the other greens, simmer 5 mins more covered. Turn off heat and cool while prepping the other ingredients. In a food processor grind the garlic, pistachio & macadamia w/ optional miso & the liquid from the pot. Once finely ground add the remaining greens in batches until a nice pesto is created. Pulse in the cheese. With the motor running drizzle in the EVOO. Adjust seasoning w/ salt and pepper. Roll mushroom skewers in the pesto before serving or placing on the BBQ. Serve with everything!
