Monday, August 15, 2011

L is for Lefovers

I almost used this one for the 4th-- 'C'-- but leftovers seems more apt, and the celery is more likely to be ready to pick late in the month.

The Thai apple salad (for the Peterson Garden Project Cookbook, and yes, it's delicious, and yes you're going to have to buy the cookbook to get that recipe), left me with leftover apples, apple skins, and bits and pieces of celery. So I invented these two recipes, both of which are delicious. I need Chiot's Run to come over here and take a mouth watering picture of the iced tea.

Celery-apple pesto
Leaves from one bunch of celery, stalks removed (about 2 cups; hold onto those stalks!)
1/2 cup apple, peeled and roughly chopped
1/2 cup olive oil
2 large garlic cloves
2 T grated Parmagiano
salt to taste

Stick it in the food processor, grind away. I think you're supposed to do pesto in delicate stages so you don't bruise the leaves or something, but this blog is supposedly about the way people actually prepare food. (Sorry, foodies)

Celery-apple green iced tea
Any leftover apple peels
Any leftover celery stalks (reserve a leafy one for a garnish)
6 bags green tea
1+ T agave syrup (depending on how sweet you like your tea)
4 cups water
2 additional cups water

Put the apple and celery in the first four cups of water and bring to a hard boil. Leaving them in the water, add the teabags and sweetener and steep until the water is cool. Strain into a pitcher and add the additional water, plus 1-2 trays of ice cubes.

Serve with a leafy celery stalk.

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