Mexican Pesto~


  • 1/4 cup hulled pumpkin seeds (pepitas) or sunflower seeds
  • 1 bag cilantro
  • 1/4 cup grated cotija or Parmesan cheese
  • 4 cloves garlic, peeled or 6 garlic scapes chopped into 2 inch pieces
  • 1 serrano chile pepper, seeded (optional)
  • salt to taste
  • 1/4 cup olive oil


  1. Place the seeds and garlic (or scapes) in a food processor or blender; pulse until coarsely chopped. Add cilantro, cheese, chile pepper, salt, and olive oil; cover and process until smooth, scraping the sides of the bowl with a spatula as necessary. Serve with crackers and cream cheese, spread on sandwiches or burritos, and freeze any leftover to savor another time.
Asian Noodle Stir-Fry~ Farmer John’s Cookbook
  • 8 ounces Asian Noodles (rice, mung bean, or cellophane noodles)
  • 1 tbsp. peanut oil
  • 2 large cloves garlic or 4 garlic scapes, minced
  • 3 tsp. grated ginger, divided
  • 1/4 tsp. hot pepper flakes
  • 1 pound broccoli, cut into bite-sized pieces
  • 1 large red bell pepper, sliced into thin strips
  • 1/4 cup tamari or soy sauce, divided
  • 3 tbsp. water
  • 1/4 cup chopped baby onions or scallions
  • 1/4 cup freshly squeezed lime juice, about 2 limes
  • 1 tbsp. sesame oil
  • 1/4 cup chopped fresh cilantro, plus more to taste
  • toasted sesame seeds for garnish
  1. Cook noodles according to package directions.
  2. Meanwhile, heat peanut oil in a wok or large deep skillet over very high heat. Test to see if the oil is ready by dropping in a small piece of the ginger. If it sizzles vigorously upon contact, the oil is ready. Add half the garlic, 1/2 tsp. of ginger, and all the hot pepper flakes. Cook, stirring with a spatula, for 30 seconds. Add the broccoli and red bell pepper. Cook stirring for 3 minutes. Add 1 tbsp. of tamari and 3 tbsp. water. Stir, reduce heat to medium high, cover and cook until vegetables are tender (about 3 minutes). Transfer the vegetables along with any juices still in the wok, to a large bowl.
  3. Combine the remaining tamari or soy sauce, garlic, and ginger and toss in a bowl. Add the young onions or scallions, lime juice, and toasted sesame oil. Stir to combine.
  4. Place cooked noodles in a large bowl. Pour soy mixture over noodle and toss to allow noodles to soak up the sauce. Add the vegetable mixture and toss again. Add cilantro and toss. Garnish with toasted sesame seeds and more cilantro if desired. Serve immediately or chill before serving.