SAUCES

Pea Shoot Pesto 
from Katherine Cole
 

Ingredients: 

  • 3/4 cup pine nuts
  • 3 cups pea shoots
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup grated parmesan
  • 2 cloves garlic, chopped
  • 3/4 teaspoon kosher salt
  • 1/3 cup extra virgin olive oil

Directions:

To prepare pesto, in a food processor or blender combine pea shoots, 1/2 cup toasted pine nuts, cilantro, parmesan, garlic and salt. Pulse until roughly chopped. With motor running, slowly drizzle in olive oil; blend until well combined. Scrape pesto into a bowl.


Tri-color Pepper Pesto Sauce 

This creamy sauce requires a blender or food processor
 

Ingredients: 

  • 1 T + 1/4 cup olive oil
  • 1 package winter sun chopped tri-color bell peppers, frozen
  • 2-4 cloves garlic, chopped
  • salt and pepper
  • 1/4 cup walnuts

Directions:

Prepare a saute pan with 1 T olive oil over medium heat.  Put the frozen contents of the bag of peppers into the pan and crush lightly to loosen the pieces. Crumble the mass by flipping and prodding with a wooden spoon.  As the peppers defrost and simmer, add the garlic and seasonings.  The peppers and garlic may simmer together 5 minutes but not long enough to get mushy or dry out. Remove from heat to a food processor or blender. Add the walnuts and blend briefly.  With the processor running, slowly pour in the 1/4 cup olive oil until the sauce is smooth and creamy. You may pour the sauce over very hot pasta and top with grated cheese or bury chunks of goat cheese into the pasta to melt. Note: adding parsley or rinsed salted capers is good but changes the delicate flavor of the peppers.


Quick Summer Sauce 

Featuring: Winter Sun Farms Caroline gold tomato puree, yellow and green summer squash and peppers
 

Ingredients: 

  • 1 small onion diced
  • 3 cloves of garlic diced
  • 1 lb Winter Sun Farms yellow and green summer squash
  • 1/2 cup Winter Sun Farms sweet red peppers or pepper mix 
  • 28 oz Winter Sun Farms Carolina gold tomato puree
  • 1 T olive oil
  • pinch of sugar
  • dash of dried basil
  • dash of dried oregano
  • salt & pepper to taste

Directions:

Defrost WSF Carolina gold tomato puree. Add olive oil to sauce pan and heat. Add onion and garlic sauté for 2 minutes. Add yellow and green summer squash (can be added frozen), sauté for 5 minutes. Add defrosted WSF Carolina gold tomato puree. Add 1/2 cup WSF red peppers or pepper mix. Add sugar, basil and oregano. Bring to a quick boil then lower heat and simmer for 10 minutes. Add salt and pepper to taste. Serve over pasta...Enjoy. Serves 2-4