02.28.20 Nasturtium
These springtime perennials are easily passed over as just a pretty spread of bright green and orange foliage, but they are also an edible that doubles as a pest detractor. We eat a lot of harissa sauce in shashuka eggs but I don’t have many tomatoes or peppers in the garden yet. What I do have is, surprise! an arugula forest. So, I made green harissa instead.
Sauté 2 bunching onions in avocado oil for 4 minutes and add 5 minced garlic cloves for 30 seconds.
Add this plus 1 cup nasturtium leaves, 2 cups arugula and 1 cup of any herb on hand with 1/3 cup of olive oil, 1 TBS preserved lemon or 1 tsp lemon zest, 2 sun-dried tomatoes and 1/2 tsp salt to a food processor and blend. Pass to a glass container and refrigerate. It’s powerful stuff, just use a spoonful or so to complement any savory meal.