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June 3

June 3

Read about how Frost Beer is made in Food For Thought!

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Frost Beer Works will be at the Co-op June 8th (3-5pm)

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Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
Lettuce Recipe: Arugula Pesto PDF Print E-mail

(Adapted from a recipe from the Putney Co-op)
Arugula is an intense-tasting green, but when mixed with other mild greens it provides a nice balance. In this recipe, the other ingredients (garlic, nuts, and cheese) help offset the sharp flavor of the arugula and offer a new way to serve it.


4 cups packed arugula leaves, well washed and dried, large stems removed
½ cup shelled walnuts
½ cup fresh Parmesan cheese
½ cup or more olive oil
8 garlic cloves, unpeeled
½ tsp. salt or to taste    
Black pepper
Over medium heat, lightly brown the unpeeled garlic cloves in a small frying pan, about 5 - 10 minutes. Allow to cool, then peel off skins.
Over medium heat toast the walnuts until aromatic, about 3 - 5 minutes.
In a food processor combine the arugula, salt, walnuts and garlic and process while drizzling in the olive oil.
Remove from processor and put into a bowl. Stir in the Parmesan cheese and freshly ground black pepper
Serve as a mild delicious topping for your pasta or even pizza and it’s a new way to use arugula!