Arugula Pesto

Spring is here and the new planting of arugula is ready!

In the bowl of a food processor put:
±3 cups arugula
3 small garlic cloves, peeled
1/2 cup walnut pieces
1/2 cup grated Parmesan cheese
1-2 Tbsp. Kosciusko mustard (spicy mustard)
2 Tbsp. maple syrup

Pulse until coarsely chopped.
With the motor running add enough olive oil to make a spreadable pesto.

I made an appetizer of grilled zucchini rounds topped with a spoonful of this pesto, a thin slice of filet mignon (leftover) and some diced tomato mixed with balsamic vinegar.

I also added some as a pizza topping.

Baked Sweet Potato Fritters

This is adapted from the blog The Farm Girl Gabs

I did not believe this would work. I started to add some flour to the mixture, then stopped and just followed the recipe. It not only worked but was delicious. Make the dipping sauce first, it needs an hour for the flavors to blend. We ate these with a side of pinto beans and a green salad (with pecans of course).

Fritters
1 pound sweet potatoes, peeled and grated
2/3 cup grated Parmesan cheese
1/2 cup scallions, thinly sliced
1/2 cup eggs (about 2)
1/4 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. Italian seasoning

Heat oven to 425F

Line a baking sheet with parchment paper, coat lightly with oil (cooking spray).

Mix all ingredients. Place scoops of potato mixture onto the baking sheet. Coat the top of each with oil/spray.

Bake 20-25 minutes until crisp & golden.

Serve with
Smoky Garlic Dipping Sauce
1 cup sour cream
2 Tbsp. scallions, thinly sliced
1 garlic clove, crushed
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1/2 tsp. salt

Stir together. Refrigerate at least 1 hour for flavors to blend.