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Hummus Bowl with Roasted Veggies

November 30, 2019 Colleen Stem
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I eat so much hummus. Everyday, all day. Homemade, store bought. If there is hummus, I will be consuming it. But the thing is, I usually don’t eat more then a little at a time. (A little being like 1/2 a cup). And sure, sometimes that is just fine and enough, but other times, what I really want to do is garb a spoon and a bag of carrots and eat it all. And then I do.

But there is that little voice in the back of my head telling me that if someone where to catch me eating mounds of hummus, they would liken my eating behavior to that of someone eating a jar of mustard (Not going to lie, it happens sometimes) or of a bottle of ketchup (but I don’t eat ketchup) and that have a problem and shouldn’t being eating it like that. Because hummus, for some reason, has been put into the condiment category. It’s treated like a dip or a spread and that is fine and dandy to eat it as such, but hummus is so much more. It can, and should be treated more like a main component to a dish. So let us step outside of that box and eat it how we really want to eat it.

Hummus by the bowlful. I know right! It just makes so much sense to me. And now to you too. We need to stop stopping ourselves from just a scoop or two because really, that is just not enough. Nope, this is for real. A bowl, full of hummus, topped with roasted veggies because that is just more deliciousness. And we get to eat it all.

Life can be pretty great sometime, you know. HA

Now to the bowl of hummus!

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The stuff. We got chickpeas, tahini, a lemon, red wine vinegar, garlic, salt and pepper. And Veggies. Brussel Sprouts, broccoli, onion, Swiss chard, and kale.

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Chop up the broccoli, the onion and half or quarter the Brussel sprouts. And separately, chop up the kale and chard.

Toss the chopped Brussels, broccoli and onion into a baking sheet or oven safe skillet and season with salt and pepper. IF you want to toss in a little oil, go for it. Then pop the veggies into a hot oven to roast away.

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Once the veggies are just about done to your liking, grab the chopped kale and chard and off to the veggies. Toss and roast for a few more minutes.

Done.

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Hummus. Chickpeas with liquid, garlic, tahini, juice of lemon, and blend. Creamy smooth and delicious.

Dump that hummus into bowls.

And top with roasted veggies.

Would you look at that. Now all you need to to is dig in. Serve with extra lemon and black pepper. Grab your utensil of choice and eat.

-C


Hummus Bowl with Roasted Veggies

makes 2 servings if eating as a meal

  • 3 cups cooked chickpeas in liquid

  • A lemon

  • 1 tablespoon red wine vinegar

  • 2-3 cloves garlic

  • 1/4 cup tahini

  • salt and pepper

  • 10 or so Brussel sprouts

  • A small head of broccoli

  • A small onion

  • 5-6 kale and or Swiss chard leaves

Note. Use whatever veggies you want. Fresh or already prepared. All and any leftovers would be great.

Preheat oven to 450.

Cut Brussel sprouts in half, chop the onion into small pieces, and cut up the broccoli and toss onto a baking sheet or an oven safe skillet. Sprinkle with a little salt and pepper and stick into the oven to roast for about 20 ish minutes or until nice and roasted. Feel free to toss the veggies in a little oil if you want. Chop up the kale and chard into smaller pieces. Once veggies are just a few minutes from being cooked to you liking, remove from oven, and toss in the greens. Cook for another 5 or so minutes until those are nice and wilted. Remove veggies from oven.

While veggies are roasting, make hummus. Place chick peas with liquid, the juice of the lemon, vinegar, garlic, and tahini into a food processor. Blend until smooth and creamy. Taste and season with salt and pepper to your liking. Dump into a bowls.

And when you have hummus make and veggies roasted, its time to compile. Dump the hummus into 2 bowls. Dump half of the roasted veggies into each bowl.. Squeeze more lemon juice onto both then grab a fork.

Eat. And yes, lick bowl clean. No shame.

In beans, dinner, Gluten Free, grain free, pulses, quick and easy, Vegan, Vegetables Tags Hummus Bowl With Roasted Veggies, Hummus, roasted veggies, clean eating, plant based, grain free, gluten free, dairy free, vegan, vegetables, vegetarian, simple, easy, fast, pulses, beans, fresh, farm, protein, dinner, main dish, left overs
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Warm Balsamic Delicata, onion, and Kale Salad

November 9, 2019 Colleen Stem

Let us talk about how winter squash is like one of the best foods ever. Seriously. Hardy, creamy, rich, and full of the nutty, sweet flavors of all the good things. How anyone says they don’t like winter squash is beyond me. I sometimes even feel like I put myself in danger of exploding when I am around enough cooked squash. I can eat and eat it until it’s gone, which is fine if it’s a serving or two, but when you roast up a 10 pound butternut, well, that is when the danger is real. I am getting better at holding back, but man, sometimes I just can't (or don’t want to?) help myself. ( You might also wonder why I cook 10 pounds of squash at a time. It’s because I will eat it all in a few days and I might as well cook a bunch at once, for efficiency sake.)

Now the delicata squah. If you haven’t had it before, stop what you are doing and go get one. You need to try it because it is amazing. Sweet, nutty, creamy. So good! And another good thing is that they are not giant, so you can buy one and eat the whole thing and not worry about overeating until you can’t move, unless that is the goal. In that case, just buy a bunch. HA.

Anyway, it’s getting to that time of year where salad is still great, it is just great warm. And with winter squash. Don’t you agree? So we cook up the squash, grab the kale and make one heck of a salad to eat all to your face. Because that is what will happen. You will make it , taste it, and not want to share it. It is too good to share. (Yes salads can be too good to share, so if you are planning on feeding others, plan accordingly)

To the salad!

The stuff. Kale, a delicata squash, red onion, some balsamic vinegar, a touch of maple, spicy brown mustard, a handful of toasted seeds, and salt and pepper.

Start with the squash. Cut it in half and scoop seeds from booth sides (these seeds are great roasted). After deseeded, cut both pieces into 1/4-1/2 inch thick rounds. And NO!!!!, do not peel the skin.

Grab the onion and cut into 1/4 inch rounds too.

Place the squash on a very lightly oiled baking sheet so the pieces are not overlapping each other. Then toss on the onion which is fine if it overlaps. Sprinkle with a pinch of salt and lots of cracked pepper and pop into a hot oven.

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In the meantime, mix the dressing situation together. Mustard, maple, and balsamic in a jar, mix and done.

Chop the kale too. Into mouth sized pieces.

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Once squash is cooked all nice and tender, remove pan from oven. Take all the kale and toss on top then take the dressing and drizzle it all over the kale. Pop the pan back into the oven for a minutes or two, just until the kale starts to ever so slightly wilt.

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Pull the pan back out and give it a good toss.

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Dump it all into a big bowl, toss in the toasted seeds, and call it. Now grab a fork and start eating.

-C


Warm Balsamic Delicata, Onion, and Kale Salad

Can be a main dish for 1 or a side for a few

  • 1 delicata squash

  • 1 bunch of kale (around 3/4 pound)

  • 1 smallish red onion

  • 3 tablespoons balsamic vinegar

  • 1 -2 teaspoons maple syrup (more for a slightly sweeter, maple-y flavor)

  • 2 tablespoons brown or dijon mustard

  • 1/4 cup toasted seeds of choice (I used pumpkin and sunflower)

Preheat oven to 400

Cut delicata squash in half and scoop out all the seeds (you can save seeds to toast up later if you want), then slice the squash into 1/4 - 1/2 inch thick rounds. Grab onion and cut into thin slices. Take onion and squash and place them onto a very lightly oiled baking sheet and sprinkle with salt and pepper. Don’t let the squash overlap, but it is fine for the onion to overlap the squash and itself. Pop the pan into the oven and bake until the squash starts to brown and is fork tender, which should take about 10-15 minutes.

In the meantime, chop kale into small mouth sized pieces and set aside. And mix the balsamic, mustard, and maple together to create the dressing.

Once the squash and onions are cooked, toss the kale onto the pan and drizzle the whole thing with the balsamic mixture. Toss it all around and pop pan back into oven for another minute or two, just to let kale get a touch wilted.

Remove pan from oven, dump everything from pan onto a plate, and toss in the toasted seeds.

Grab a fork. Eat.

In dinner, Dressing, salad, seeds, side dish, Vegan, Vegetables, winter, winter squash Tags Warm Balsamic Delicata, onion, and Kale Salad, Winter Squash, Delicata Squash, salad, seeds, vegan, gluten free, grain free, plant based, healthy, dinner, thanksgiving, holiday, winter salad, warm salad, fresh, esay, dairy free, oil free
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Celeriac Puree With Crispy Lentils

October 12, 2019 Colleen Stem
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Every now and then I make something for me. All for me. This is one of those dishes that was not destined to be shared with anyone. That I had no one else in mind to eat besides me. No worring about what anyone else with think. Just a simple little dish that I was craving and wanting.

So I made it and man, was it so freaking satisfying. Cooking for oneself is very much a gratifying experience.

Celeriac, or also know as celery root. Have you ever had it? If not, well duder, you need to. It is in my top 3 favorite vegetables and that is saying a lot. So anyway, celeriac, has a slight celery taste, but also kind of earthy and nutty. It pairs well with anything that a potato might, but also is amazing on it’s own. Roasted, steamed, raw. Just really fantastic. And it is in season so get on it and go find yourself some.

And lentils. In my top 3 favorite foods. Made them crispy because pureed celeriac and crispy lentils just sounded right and I love me crispy things. Again, I was making this dish fo me so crispy was happening.

Together, the creamy, delicious pureed celeriac covered with a bunch of spiced, crispy lentil….Amazing. Eating it, I couldn’t have been happier. I did myself one good with this one.

I might even have to make it to share someday.

Now to the celeriac and lentils!

The stuff. A bulb of celeriac, some cooked lentils, salt and pepper, chili powder, garlic powder. mustard powder, and oil. (oil is optional)

The celeriac. Ok, so most people peel it. I actually get weird looks from people when I tell them I don't , but let me do me, you know. So anyway. Peel it if you want, or not, just cut it up into chunks.

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Place cut up celeriac into a pot and cover with water. Place on stove on medium heat and cook until fork tender.

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Lentils meet spices and get mix all together. Add a pinch of salt and lots of cracked pepper too.

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Spread now spiced lentils onto a baking sheet, pop into oven, and bake until crispy. Easy peasy.

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And to puree the celeriac. Strain any extra water into a cup. Season with a pinch of salt and pepper and grab the hand blender (or regular blender) and blend it, adding back in some of the strained water as needed, to get to a consistency that you like. Me, I liked it pretty smooth, but also with a little chunk. Heck, you could leave it really chunky or go all out completely smooth. Up to you. Also if you want a creamier texture, add in a teaspoon or so of the olive oil. That is a taste preference. I didn't add oil this time, but I have before. It’s good both ways.

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And there you have it. Add the celeriac puree to a bowl, top with crispy lentils, and garnish with something green if you want.

Then eat it.

Not going to lie. After this picture was taken, I busted out the spicy mustard and covered everything with it. And it was amazing.

-C


Celeriac Puree With Crispy Lentils

serves 1 as a meal, or a few as a side dish

  • 1 1/2 cups cooked green lentils

  • 1 large celeriac bulb (soft ball sized)

  • 1 teaspoon chili power

  • 1/2 teaspoon ground mustard powder

  • 1/2 teaspoon garlic powder

  • salt and pepper

  • olive oil (optional)

Grab celeriac and peel if you want, or just give it a really good wash. Cut into chunks and place into pot. Add enough water to just cover the celeriac and place on medium heat on the stove. Cook until fork tender.

In the mean time, mix all the spices and a good pinch of salt and lots of pepper together with the lentils. Dump them and spread them out onto a lightly oiled baking sheet. Place in oven and turn to 400 degrees (you can start cooking the lentils while the oven is preheating). Bake for about 20 minutes or until lentils are crispy.

Once the celeriac is tender, strain water into a cup and either with a hand blender or a regular blender, blend until smooth, adding in some of the poured off water as needed. You can puree as smoothly as you like or leave a few chunks.. Also, you might want to add in a teaspoon or so of olive oil for a slightly richer and creamier taste. Season to taste with salt and pepper.

Ehen the lentils are done, take them from oven. Place large amount (or all) of the celeriac puree to a bowl, cover with some (or all) of the crispy lentils and that is that. Eat away.

Serving suggestion…. Mustard. Any kind. So good.

In Dairy Free, dinner, entree, Gluten Free, grain free, pulses, quick and easy, side dish, Vegan, Vegetables Tags Celeriac Puree With Crispy Lentils, plant based, vegan, roots, vegetable, pulses, lentils, easy, gluten free, grain free, celery root, heathy, clean eating, dinner, dairy free, celeriac puree, crispy lentils
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Split Peas and Collard Greens with Mustardy Cabbage Slaw

August 10, 2019 Colleen Stem
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Spit peas are one of my go to’s when camping. Besides taking up no room at all to pack, they are also super easy to make. Plus they only take about an hour to cook, which is the perfect amount of time to prepare the rest of the food for a meal and sit and chill out before eating. Not to mention that they are damn freaking tasty, especially after a day frolicking through woods and paddling on water. I mean, who doesn’t like split peas? (If you say you don’t, you probably should try again because I bet you would like these)

Constnaly thinking of our next hiking, kayaking, and camping adventure has got me with split peas on the mind. Especially now that the nights are getting a little cooler. Knowing that I am gonna have a hearty, protein pack and filling meal after a day of activity is just the greatest.

And collard greens. A green that gets overlooked a lot. No super popular, well, not around these parts, which is crazy because they are SO good! They have a more pronounced flavor (in a good way) then most greens. More pungent and earthy, and slitghy salty, if that makes sense. And hold up better then any green when cooked making them perfect to toss into pots with things like spit peas . Plus they travel well. I can bring a bunch camping with me and not worry that if I leave them out for to long they will turn into slimy green mush. If it is really hot, sure they might wilt up a bit, but stick the stems in a little water, they will last all day fine. And that is all you need them to do.

So yeah, this dish is perfect for camping, but also perfect for not camping and just making at home too. Again, super easy, fast and is just a great tasting dish.

Split peas and collard greens. Topped off with mustardy cabbage slaw. Can’t wait to make this again this weekend!

To the spit pas and collard greens!

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The stuff. A bunch of collard greens, some split peas, an onion, a couple carrots, some cabbage, stone ground mustard, spices which include garlic, ginger, dill, thyme, and ground mustard. And salt and pepper. And you are gonna need water too.

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Start by removing the stems from the leaves of the collards. Then small dice up the carrots, the onion and the stems. Grab the collard leaves, roll them up together, then slice then into thin ribbons.

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All that stuff you just cut up now gets tossed into big pot, along with all the spices.

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Add in the dried peas and water. Lots and lots of water. Bring pot to boil, then reduce heat to low and loosely cover pot. Cook foe 45-50 minutes or so.

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While the peas and greens are cooking, shred up some cabbage.

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Add a good dollop or two of some good stone ground or Dijon mustard and mix.

Cooked until the split peas are tender and starting to fall apart. Taste and season with salt and pepper.

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And then you eat. A big bowl full of the slpit peas and greens, topped with some mustardy cabbage slaw.

This is good food. Really freaking good.

-C


Split Peas and Collard Greens with Mustardy Cabbage Slaw

serves 4-6 folks

  • 2 cups dried split peas

  • 8-9 cups water

  • 1 large onion

  • 2 carrots

  • 1 bunch collard greens (about 6-7large leaves)

  • 1 teaspoon garlic powder

  • 1 teaspoon ginger powder

  • 1 tablespoon dill

  • 1 tablespoon thyme

  • 1 teaspoon ground mustard

  • salt and pepper

  • 2-3 tabespppms Dijon or stone ground mustard

  • 1/2 head of cabbage (red and or green)

Start by removing the stems from the collards. Grab the carrots and onion and dice them up small, along with the stems. Then take the leaves of the greens and stack and roll them up together. Slice the roll into thin ribbons. Place all of it, carrots onions stems, and greens, into large pot, along with all the spices, (don’t add any salt until the end) and stick o the stove. Add in the split peas and 8 cups of water. Bring pot to a boil, then reduce to low and place a loose lid on pot. Let cook for 45 minutes to an hour, or until the spit peas are tender and just about to fall apart. If you think you might need to add more water to cook the peas through, then add another cup.

Once cooked, season with salt pepper to taste.

For the cabbage slaw,which you can make right after your start the peas, just shred up cabbage and mix it together with the mustard and set aside.

And once the split peas and collard greens are all cooked, scoop into bowls, top with some of the cabbage slaw, and eat to your face.

In dinner, grain free, pulses, soups/stews/chilis, Vegan, Vegetables Tags Split Peas And Collard Greens, collard greens, vegan, pulses, cabbage, plant based, healthy, clean eating, 1 pot meal, easy, protein, dinner, stew, grain free, mustard cabbage slaw, slaw
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Parsley Mint Pesto Pasta Salad

August 3, 2019 Colleen Stem
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Have I told you how amazing my farmshare is? I am sure I have, but if I haven’t lately, well let me just tell you, it is. All summer long we (the members) get to pick a bunch of fresh herbs every week. Basil, scallions, dill, parsely, and cilantro. Planted every few weeks to keep us in the herbs all summer long. And every few weeks there is a herb free for all. Pick unlimited amounts of whatever herb is plentiful. Last week it was unlimited parsley. Yeah there was unlimited basil and that was nice too, but the parsley, the underrated, overlooked herb. That was what I wanted and I picked the shit out of it.

Parsley. No I is not just a green sprig that garnishes your plate at a restaurant. It is a great spicy, fresh, clean tasting herb that plays so well with everything. I really think parsley can, and should, make it’s way into almost any dish. It adds a touch more brightness to any spice blend. And there is just something about munching on some fresh parsley, it just works for me. Parsley is good friends. No. Parsley is great.

So now we match said parsley with another bright herb, mint, and blend it up into a pesto. Magic on the tongue. And a no brainer for pesto is pasta, although this pesto would make a great spread or smothered on grilled veggies or scooped into soup.

A summery pesto pasta salad dish situation. Perfect for all the times that you are hungry and need food.

To the pesto pasta salad!

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The stuff. Parsley. mint, a few scallions, toasted almonds, garlic, a lemon, nutritional yeast, salt and pepper, and olive oil. Also pasta, a cucumber, and a big handful of cherry tomatoes.

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First for pesto. Start by pulsing the almonds in a food processor until they become a nice crumb. Remove about 1/4 cup and set aside.

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Grab the herbs and scallions and remove any really wooden stems (keep the more tender ones) and rip the herbs into smaller pieces.

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All the parsley, mint, and scallions now go into food processor with almonds, along with the garlic, nutritional yeast, the juice of the lemon, and a pinch of salt and some crack pepper. Pulse the food processor and stream in the olive oil until everything comes together. You might need to stop and scrape the sides a few times.

And then you have pesto!

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Now you need pasta. Cook it to the directions on the package you got it from. Cook it all the way through then when you strain it, rinse it with a little cool water.

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Chop up the cucumber into small chunks and half or quarter the cherry tomatoes.

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And to put it all together. Pasta goes in a bowl. Add in the pesto. If the pesto seems a little on the thick side and not easily mixes, add in a little warm water to thin it out a bit.

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Add the cucumber and tomatoes.

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Mix some more, sprinkle on lots of the crumbled almonds you set aside, maybe a few more springs of parsley and a few more leaves of mint for good measure and call it done.

Be ready to eat cause this salad is ready to be eaten.

-C


Parsley Mint Pesto Pasta Salad

Makes a pound of pasta

  • 2 cups packed parsley (Curly or flat. I used curly)

  • 1 cup packed mint

  • a few scallions if you have them

  • 3/4 cup roasted almonds

  • 3 cloves garlic

  • a lemon

  • 1/4 cup nutritional yeast

  • 1/2- 3/4 cup olive oil

  • salt and pepper

  • 1 pound bow tie pasta

  • Big handful cherry tomatoes

  • a tender skinned cucumber

Note. This recipe makes a big batch of pesto and big pasta salad. You can totally make the all the pesto and only use half and only boil half of the pasta. Just stored left over pesto in a jar in the fridge for about week or so or stick it in the freezer for a few months. And you can use it for all sorts of great things like sandwiches, salads, as a dip… whatever you want.

To make the pesto. Place almonds in food processor and pulse until crumbly then remove about a 1/4 cup and set aside. Add in the garlic and pulse a few times. Then grab the parsley, mint, and scallions. Remove any tough stems and rip the herbs into smaller pieces. Add them to food processor along with the nutritional yeast, the juice of the lemon, and a good pinch or two of salt and lots of pepper. Pulse while slowly adding in the olive oil. Stop, scrap sides, then pulse until smooth. Taste and add more salt if needed.

Half or quarter cherry tomatoes and cut cucumber into small chunks

Cook the pasta. Big pot of boil water with a pinch pf salt. Cook until fully cooked, then drain. Give it a quick rinse of cool water. Dump the pasta into a big bowl.

To make the pasta salad. Scoop pesto into bowl with the pasta and mix it until all the pasta is evenly coated. If pesto is really thick, just add a little warm water to thin it out. Add in the cut up tomatoes and cucumber, mix, then top with the reserves ground up almonds and a handful more of chopped fresh mint and parsley.

Eat.

Left overs should be stored in fridge for a a few days. Left over pesto a week or so and or in the freezer for a few months.

In dinner, Pasta, quick and easy, summer, Vegetables, Vegan Tags Parsley Mint Pesto Pasta Salad, PEsto, Vegan, pasta salad, plant based, almonds, dinner, BBQ, side dish, Picnic, bow tie, Greens, Parsley, mint, farm, Farmshare
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