Buttermilk Cabbage Soup With Black Walnut Pesto Food

BUTTERMILK CABBAGE SOUP WITH BLACK WALNUT "PESTO"

Steps:

• Prepare the pesto:
• In a small heavy skillet over medium heat, toast the black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes. Be careful not to burn them.
• Put the toasted walnuts in a blender, add the cider and a large pinch of salt, and pulse until a loose, grainy paste is formed. Remove the pesto from the blender and set it aside.
• Make the soup:
• Split the cabbage in half, remove the core, and cut each half into 4 wedges. Slice the wedges into thin strips.
• Melt the butter in a Dutch oven over medium heat, and sauté the onion until it just begins to soften, about 4 minutes. Add the cabbage and a few pinches of salt, and stir well to coat with the butter.
• Add the broth and bring to a lively simmer. Cover and simmer for 10 minutes or until the cabbage is tender.
• Remove the pot from the heat and stir in the buttermilk. Return it to very low heat and warm it slowly, stirring as you do, so the buttermilk doesn't curdle.
• Serve the soup in individual bowls with a tablespoon of the black walnut pesto in the center of each serving. Pass the salt and pepper for additional seasoning.

EASY WALNUT BASIL PESTO

Steps:

• Pulse walnuts, olive oil, lemon juice, and garlic in a food processor until walnuts are finely chopped. Add basil leaves a little at a time, pulsing until a smooth paste forms. Mix in Parmesan cheese.

CARAMELIZED CABBAGE AND WALNUT PASTA

Steps:

• Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
• After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
• Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.

VEGAN MEXICAN BLACK BEAN AND CABBAGE SOUP

Steps:

• Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
• Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
• Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.

PESTO BUTTERMILK DRESSING

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour. Just before serving, shake dressing again.

BUCKWHEAT SOBA WITH SAUTEED CABBAGE AND WALNUT PESTO

Steps:

• Bring a large pot of salted water to a boil. While you're waiting for the water to boil, prepare the cabbage and pesto.
• Cabbage: Clean the cabbage and slice into thin strands (approx 1/4" wide). In a shallow, wide pan over high heat, add 1 tbsp extra virgin olive oil, the sliced cabbage, and 1 tsp salt. Cook the cabbage over high heat until it is wilted and a little carmelized. Taste and adjust salt as necessary. Once the cabbage is cooked to your liking, take it off the heat.
• Pesto: Using a mortar and pestle or a food processor, make a pesto out of the walnuts, butter, garlic cloves, 1 tsp salt, and 2 tbsp extra virgin olive oil. Taste and adjust for salt; adjust consistency with extra virgin olive oil. Pesto should be a thick paste.
• Pasta: Once water boils, add the pasta to the salted water. Cook until al dente. Reserve a cup of pasta water. Drain.
• In the hot pasta pot, combine pasta, cooked cabbage, and pesto. Stir to combine. Taste for flavor and adjust as necessary. Use the reserved pasta water to thin the sauce if necessary.
• Optional: Serve with pickled onions and/or shredded parmesan cheese.

WALNUT PESTO

Steps:

• Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

BUTTERMILK AND WALNUT SOUP (A BULGARIAN SOUP)

Steps:

• Combine all the ingredients in a mixing bowl. Chill and serve.