Arugula Pesto



12 ounces baby arugula washed and spun dry

4 medium garlic cloves, peeled

1 teaspoon freshly squeezed lemon juice

1/2 cup hulled, toasted pumpkin seeds

1/2 cup finely grated Pecorino Romano

1 teaspoon fresh ground pepper and salt if used (depending on how salted your pasta water is)

2/3 cup Blue Door Extra Virgin Olive Oil


Cook your pasta based on the instructions.

Meanwhile, combine arugula, garlic, lemon juice, half of the cheese, pumpkin seeds, in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended until finely processed.  No more than a minute tops. Season well with salt and freshly ground black pepper.

Drain pasta and toss with the arugula pesto and mix until evenly combined. Serve immediately with reserved cheese sprinkled on top.

Oregano White Balsamic Spicy Pickled Winter Vegetables


Ingredients for the brine:

10 cloves garlic, peeled

2 cups white oregano balsamic

6 teaspoons sea salt

1 teaspoon celery seed

1 teaspoon coriander seed

1 teaspoon mustard seed

1/2 teaspoon black peppercorns

1 Bay leaf, torn


For the vegetables:

6 young spring carrots, peeled and cut in half lengthwise

1 cup cauliflower

2 thickly sliced shallots

6-8 whole dried red chilies (depending on how hot you like it)



In a medium saucepan bring 4 cups water to a boil reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from the heat.

In clean 1-quart jars with screw top lids. Divide the seeds and peppercorns between the jars. Place 5 cloves in each jar and then pack the jars full of carrots, cauliflower and chilies. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they’ll keep for about 2 months under refrigeration.