Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot

My mom used to make a dish like this in the oven set on low and slow . . . allowing the flavors to meld and the pork to become so tender that it fell off the bone. Today we can repeat the process in the crockpot without heating up the house. Browning the ribs and then adding the kraut to the dripping helps add to the flavor. Just a little brown sugar and a squirt of ketchup mellows the sharp bite of the sauerkraut. 

Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot    4 servings

Pork ribs – country-style on the bone (remaining ingredients based on 4 meaty ribs)

Olive oil – about 2 tablespoons

1/2 yellow or white onion, thinly slices 

Sauerkraut – I prefer jarred & used about 1 1/2 to 2 cups

Scant tablespoon of brown sugar 

Squirt of ketchup

Kosher salt and fresh cracked pepper

1. Heat oil in skillet over medium to medium-high heat. Add ribs and brown on both sides. Add onion slices after turning the ribs.
2. Transfer ribs and onion to an oval-shaped crockpot.
   
   
   
3. Add sauerkraut to the skillet and heat in skillet long enough for it to absorb flavors and to reduce at least some of the sauerkraut liquid. Add brown sugar and ketchup. 
   
   
   
4. Add sauerkraut to crockpot, moving ribs so they are snuggled in the kraut. Season to taste with salt & pepper.
   
   
   
5. Cook on high for 4 to 5 hours or low 7 to 8 hours or until ribs are completely cooked and tender – 195 to 205°F using an instant read thermometer. 

Recipe without photos . . .

Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot    4 servings

Pork ribs – country-style on the bone (remaining ingredients based on 4 meaty ribs)

Olive oil – about 2 tablespoons

1/2 yellow or white onion, thinly slices 

Sauerkraut – I prefer jarred & used about 1 1/2 to 2 cups

Scant tablespoon of brown sugar 

Squirt of ketchup

Kosher salt and fresh cracked pepper

1. Heat oil in skillet over medium to medium-high heat. Add ribs and brown on both sides. Add onion slices after turning the ribs.
2. Transfer ribs and onion to an oval-shaped crockpot.
3. Add sauerkraut to the skillet and heat in skillet long enough for it to absorb flavors and to reduce at least some of the sauerkraut liquid. Add brown sugar and ketchup. 
4. Add sauerkraut to crockpot, moving ribs so they are snuggled in the kraut. Season to taste with salt & pepper.
5. Cook on high for 4 to 5 hours or low 7 to 8 hours or until ribs are completely cooked and tender – 195 to 205°F using an instant read thermometer. 

Turnip Sausage Soup

Barry brought in more turnips that I turned into a delicious soup. Warm and hearty, it was especially nice on a cold, rainy day. Maybe next time I’ll add some kale. 

 

Turnip Sausage Soup    4 serving 

1/4 to 1/2  pound bulk pork sausage 

1/2 of a medium to large onion, finely chopped (small dice)

2 small red, orange or yellow pepper, chopped (small dice)

4 cups chicken broth or stock soup 

3 medium turnips, chopped (medium dice)

1 russet potato, chopped (medium dice)

2 carrots, peeled and chopped (small dice)

About 2 tablespoons chopped fresh herbs (I used a combo of garden herbs: thyme, oregano, chives, rosemary)

Kosher salt and pepper to taste

1. In a stock or soup pot set on medium heat, add the sausage (breaking it up as it cooks); when it starts to brown, add the onion and peppers and sauté until vegetables are transulent  and sausage is cooked through. (Note: add olive oil as needed if sausage does not produce enough fat.)
2. Add 3 cups broth (add additional broth as needed), turnips, potato, carrots, herbs, salt and pepper to taste. .
3. Simmer over medium to low heat for about 30 minutes or until vegetables are tender. 
4. Taste, and ajust seasoning.

Turnip Puff

Barry’s turnip crop is ready so I’m on the lookout for turnip recipes. I found several versions of this turnip puff. Although we like the striking flavor of turnips, we prefer to pair them with potatoes when mashed. The brown sugar helps tone done the slight bitterness of the turnip and the hint of nutmeg adds a somewhat nutty flavor (not at all identifiable as nutmeg). Another nice thing about this casserole is that it can be made ahead and baked later. This recipe is a keeper! 

 

Turnip Puff    4 servings  

2  large purple-topped turnips, trimmed & cubes

2 medium russet potatoes, peeled & cubed

1 egg

1 tablespoons butter

 1 1/2 tablespoons  all-purposeflour

1/2 tablespoon brown sugar

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon white (or black) pepper

Pinch nutmeg

1/2 cup dry bread crumbs

2 tablespoons melted butter

1. Preheat oven to 375° F. if baking the casserole right away. If making the dish ahead, wait and preheat before baking.
2. Bring medium sized pot of salted water to a boil. Add cubed turnips and  cook at a gentle boil until soft, add cubed potatoes about 8 after adding the turnips. 
   
   
   
3. Drain excess water and mash the turnips and potatoes. 
4. Add the egg, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. 
5. Transfer to a buttered casserole dish. IF MAKING AHEAD — cover casserole dish  (be sure to use a tempered refrigerator to oven casserole dish) and refrigerate. Proceed with remaining steps when ready to bake. Either allow casserole to come to room temperature before baking or add 5 to 10 minutes to baking time. 
   
   
   
6. Combine the crumbs and butter and sprinkle evenly on top
7. Bake about 25 minutes until casserole is hot and bubbly and crumbs have browned. 

Recipe without photos . . . Turnip Puff    4 servings  

2  large purple-topped turnips, trimmed & cubes

2 medium russet potatoes, peeled & cubed

1 egg

1 tablespoons butter

 1 1/2 tablespoons  all-purposeflour

1/2 tablespoon brown sugar

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon white (or black) pepper

Pinch nutmeg

1/2 cup dry bread crumbs

2 tablespoons melted butter

1. Preheat oven to 375° F. if baking the casserole right away. If making the dish ahead, wait and preheat before baking.
2. Bring medium sized pot of salted water to a boil. Add cubed turnips and  cook at a gentle boil until soft, add cubed potatoes about 8 after adding the turnips. 
3. Drain excess water and mash the turnips and potatoes. 
4. Add the egg, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. 
5. Transfer to a buttered casserole dish. IF MAKING AHEAD — cover casserole dish  (be sure to use a tempered refrigerator to oven casserole dish) and refrigerate. Proceed with remaining steps when ready to bake. Either allow casserole to come to room temperature before baking or add 5 to 10 minutes to baking time. 
6. Combine the crumbs and butter and sprinkle evenly on top
7. Bake about 25 minutes until casserole is hot and bubbly and crumbs have browned. 

Madeleines

Charged with the task of creating a French pastry refreshment bar for a literary club meeting, I included Madeleines at the specific request of a  friend who was presenting a program about France.

Madeleines are small, shell-shaped sponge cakes that are served like cookies. Known for their butter, light texture, they are popular in French bakeries. 

 

Madeleines    Yield: 18 cakes/cookies

3 eggs

2/3 cup granulated sugar

1 1/2 teaspoon orange zest

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon table  salt

6 tablespoons melted butter, slightly cooled

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Powdered sugar for sprinkling over baked cookies.

1. In a mixing bowl, beat eggs with sugar until pale yellow. Add the orange zest.
   
   
   
2. In a small bowl, whisk together dry ingredients add then add gently to the  the egg mixture gently until just combined. (I did this by hand versus continuing with the mixer.)
   
   
   
3. Gently stir in  melted butter.
   
   
   
4. Refrigerate the batter for at least 1 hour! Or overnight (batter keeps for up to 2 days in the fridge.) Refrigerator time is critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.
5. Preheat oven to 350° F.
6. Lightly coat a non-stick Madeleine pan with baking spray; use a brush to make sure the spray covers all the indentations as needed.
7. Spoon 1 tablespoon of batter into the center of the well and leave it to spread out by itself.
   
   
   
8. Bake 7 to 8 minutes until slightly golden around edges and centers look set and a slight hump has appeared. 

   

   Above photos shows the characteristic hump on the bottom of the cake while the photo below shows the fluted top edge. 
   

   
   
   
   
   
   
   
9. Allow to cool slightly; remove from the tin and allow to cool completely.
10. Once cooled completely (or right before ready to serve) dust with powdered sugar.  
11. Storage: Although best eaten warm from the oven, they can be stored in a glass container (plastic tends to soften the pastries) at room temperature for up the 4 days. When freezing it is recommended to wrap each separately (to avoid sticking), place them on a tray and freeze for about an hour. Then, transfer the frozen cakes (still in their wrappings) to a freezer storage bag or container. Freeze up to 3 months. 

Shelia Biggs and I put together an offering of French pastries: Madeleines, macaroons, croissants and French jam, lemon bars and iced coffee. 

Recipe without photos . . . Madeleines    Yield: 18 cakes/cookies

3 eggs

2/3 cup granulated sugar

1 1/2 teaspoon orange zest

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon table  salt

6 tablespoons melted butter, slightly cooled

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Powdered sugar for sprinkling over baked cookies.

1. In a mixing bowl, beat eggs with sugar until pale yellow. Add the orange zest.
2. In a small bowl, whisk together dry ingredients add then add gently to the  the egg mixture gently until just combined. (I did this by hand versus continuing with the mixer.)
3. Gently stir in  melted butter.
4. Refrigerate the batter for at least 1 hour! Or overnight (batter keeps for up to 2 days in the fridge.) Refrigerator time is critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.
5. Preheat oven to 350° F.
6. Lightly coat a non-stick Madeleine pan with baking spray; use a brush to make sure the spray covers all the indentations as needed.
7. Spoon 1 tablespoon of batter into the center of the well and leave it to spread out by itself..
8. Bake 7 to 8 minutes until slightly golden around edges and centers look set and a slight hump has appeared. 
9. Allow to cool slightly; remove from the tin and allow to cool completely.
10. Once cooled completely (or right before ready to serve) dust with powdered sugar.  
11. Storage: Although best eaten warm from the oven, they can be stored in a glass container (plastic tends to soften the pastries) at room temperature for up the 4 days. When freezing,it is recommended to wrap each separately (to avoid sticking), place them on a tray and freeze for about an hour. Then, transfer the frozen cakes (still in their wrappings) to a freezer storage bag or container. Freeze up to 3 months.

Grandma Richardson’s German Chocolate Cake recipe & style

This was one of Grandma Richardson’s signature cakes that often took center stage on her cherry wood buffet overlooking the matching dining room table. It was a celebratory cake that signaled a special occasion . . .  a birthday or a family gathering.              Although the cake recipe is fairly standard, the style for German chocolate cakes seems to vary. Some divide the coconut pecan filling over the three layers foregoing the chocolate frosting. Grandma always sandwiched the filling between two layer and then coated the entire cake is luscious chocolate frosting, creating a decadently delicious cake

I made Grandma's celebratory cake for a friend's birthday celebration.

Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
   
   
   
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
   
   
   
4. Add eggs, one at a time, beating well. 
   
   
   
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
   
   
   
7. Pour batter into prepared pans. 
   
   
   
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting. 

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
   
   
   
2.  Remove from heat; stir in vanilla, coconut and pecans.  
   
   
   
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

Recipe without photos . . . Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
4. Add eggs, one at a time, beating well. 
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
7. Pour batter into prepared pans. 
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting.

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
2.  Remove from heat; stir in vanilla, coconut and pecans.  
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

 

 

Bacon-Wrapped Pork Medallions

Although bacon-wrapped pork medallions are available in the meat section of the grocery or at meat markets, we buy tenderloin on sale and make our own. Barry cuts the tenderloin into chunks, wraps them in bacon and we freeze them, two to a package. Perfect for quick meals but also for a company dinner, too. Vary seasonings if desired. Bacon could also be omitted.

We served the medallions with scalloped potatoes & roasted asparagus.

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Bacon-Wrapped Pork Medallions   Yields: 8 medallions

1 lb. pork tenderloin

8 slices bacon (not thick cut)

Seasonings:

  1 tablespoon garlic powder

  1 teaspoon seasoning salt

  1/2 teaspoon paprika 

  1/2  teaspoon ground pepper

2 tablespoons butter (or use all olive oil)

2 tablespoons olive oil 

1. Cut pork tenderloin into 2” thick  medallions (about 8 medallions – number may vary if tenderloin size varies)
2. Cook bacon in a large, oven-safe skillet over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Transfer bacon to a paper towel-lined plate. Drain any excess bacon grease from the skillet.  (Bacon could also be partially cooked in a microwave.)
3. Wrap a slice of bacon around each tenderloin, securing each strip with 1 to 2 toothpicks. (Medallions may be frozen at this point. If freezing, thaw and proceed with recipe.)
4. Preheat the oven to 400° F (200 degrees C). 
5. Combine seasonings in a  shallow bowl. 

6. Dip medallions into seasoning mix on both sides. 

7. Melt butter and oil together in the same skillet over medium-high heat. 
8. Add medallions and cook for 4 minutes on each side. Also cook on the sides to slightly crisp bacon.
9. Transfer the skillet to the preheated oven and bake until pork is no longer pink in the center, 17 to 20 minutes or until an instant-read thermometer inserted into the center reads 145° F. 


Rhubarb Oatmeal Crumb Bars

Rhubarb was abundant on my parent’s farm and on the farms where both of my grandparents that lived in Stafford County. Considered a staple in our family, we used it for sauces, pies, and bars.               Unfortunately we seem to lack the green thumb needed for rhubarb plants to thrive. Ours did well for a time, then turned spindly and finally went to seed. This year a plant has started up again . . . but it will be a season or two until it thrives.                                                                                                            Nevertheless, spring is here and as my taste buds yearn for seasonal foods, I was on the lookout for fresh rhubarb, even frozen would do. Stopped at several grocery stores only to discover no rhubarb in the frozen food section or fresh in the produce section. Luckily a couple of friends were nice enough to share a bit of their small plots and I had a chance to try out these bars that both Barry and I consider to be EXCEPTIONAL – definitely a taste of spring.

Now if only I could convince Barry to read up on rhubarb crops, and then to turn a three-acre plot into a field of rhubarb!  

 

Rhubarb Oatmeal Crumb Bars      Makes one 8 x 8-inch pan 

Crust & Topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats 

1 cup packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup coarsely chopped pecans

3/4 cup unsalted butter, melted

Rhubarb Filling:

3 cups diced fresh rhubarb (about 1/2-inch pieces)

1 cup granulated sugar

1/4 cup water

2 tablespoons cornstarch 

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1. Pre-preparation: Preheat your oven to 350°F. Line an 8x8-inch baking pan with foil - allowing for overhang that insures easy removal. Lightly spray the foil with pan release .
2. Crust & Topping: In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Stir in chopped pecans.
3. Stir in the melted butter until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of this mixture for the topping.
   
   
   
4. Press the remaining mixture evenly into the bottom of the prepared pan to form the crust.
   
   
   
5. Rhubarb Filling: In a medium saucepan, combine the diced rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases its juices, about 8to 10 minutes.
   
   
   
6. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the rhubarb mixture and cook for another 2 to 3 minutes, until thickened. Remove from heat and let it cool slightly.
7. Assemble the Bars: Spread the cooled rhubarb filling evenly over the crust.
   
   
   
8. Sprinkle the reserved oatmeal mixture over the rhubarb layer, pressing it down lightly to help it adhere.
9. Baking & Cooling: Bake the bars in preheated 350° oven for 30 to 35 minutes , or until the top is golden brown and the filling is bubbling around the edges.
   
   
   
10. Remove from the oven and let the bars cool completely in the pan on a wire rack.
11. Slicing & Serving: Once cooled, use the foil overhang to lift the bars out of the pan. Cut into squares or rectangles for serving.
12. Storing: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for longer storage. Can also be frozen,

Recipe without photos . . .Rhubarb Oatmeal Crumb Bars      Makes one 8 x 8-inch pan 

Crust & Topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats 

1 cup packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup coarsely chopped pecans

3/4 cup unsalted butter, melted

Rhubarb Filling:

3 cups diced fresh rhubarb (about 1/2-inch pieces)

1 cup granulated sugar

1/4 cup water

2 tablespoons cornstarch 

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1. Pre-preparation: Preheat your oven to 350°F. Line an 8x8-inch baking pan with foil - allowing for overhang that insures easy removal. Lightly spray the foil with pan release .
2. Crust & Topping: In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Stir in chopped pecans.
3. Stir in the melted butter until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of this mixture for the topping.
4. Press the remaining mixture evenly into the bottom of the prepared pan to form the crust.
5. Rhubarb Filling: In a medium saucepan, combine the diced rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases its juices, about 8to 10 minutes.
6. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the rhubarb mixture and cook for another 2 to 3 minutes, until thickened. Remove from heat and let it cool slightly.
7. Assemble the Bars: Spread the cooled rhubarb filling evenly over the crust.
8. Sprinkle the reserved oatmeal mixture over the rhubarb layer, pressing it down lightly to help it adhere.
9. Baking & Cooling: Bake the bars in preheated 350° oven for 30 to 35 minutes , or until the top is golden brown and the filling is bubbling around the edges.
10. Remove from the oven and let the bars cool completely in the pan on a wire rack.
11. Slicing & Serving: Once cooled, use the foil overhang to lift the bars out of the pan. Cut into squares or rectangles for serving.
12. Storing: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for longer storage. Can also be frozen

Wild Edibles: GARLIC MUSTARD PESTO

Theme of the latest issue of KANSAS! Magazine (2025 / vol 81 / issue 3, pp. 58-63)  is “Our Wild Kansas Landscapes” so it seemed logical to include a story about wild edibles for the Taste section. I interviewed three women — Terry Olson, Sue Maes and Kelly Yarbrough’s — who teach a class (Edible Native Plants) for Manhnttan’s UFM. 

 of the Tortellini topped with Garlic Mustard Pesto is a copy of the one used in the magazine — it was taken by Amy Meng. 

My interview included a walk through the Kansas prairie  and a wild plant feast. Two of the recipes I sampled were Sue’s Spinach & Nettle Quiche and Garlic Mustard Pesto served over hot tortellini. Although I was a bit apprehensive, both dishes were DELICIOUS! Also included in the article is a list of other edible plant ideas plus suggested references for those who might be interested in foraging.

 

GARLIC MUSTARD PESTO

Terry Olson serves this pesto over hot tortellini.

INGREDIENTS

2 cloves fresh garlic

1/2 cup olive oil + more as needed

1/2 teaspoon salt

2 to 4 tablespoons butter, optional

A ton of wild garlic mustard leaves  (6 to 8 cups), washed and dried

1/2 cup grated Parmesan cheese

 

DIRECTIONS

1.   Put everything EXCEPT cheese in food processor; process until smooth, scraping sides down and adding a little more oil if necessary to create a thick but pourable consistency without being too runny.

2.   Add cheese and process until smooth again. 

3.   Serve over hot pasta such as cheese stuffed tortellini or ravioli in the frozen section of grocery stores.