Many mornings I go to my computer and The New York Times Cooking site http://cooking.nytimes.com for one of the dozens of interesting smoothie recipes posted by Martha Rose Shulman. Practically all of them can be adapted easily by using non-dairy milk or substituting agave nectar etc. for honey. Because of a recent freezer-door-left-open disaster, I had 1/2 cup of strawberry juice that had to be used, so I ended up turning Shulman's Pineapple-Basil smoothie (which is also very good) into a Strawberry-Basil smoothie, and I recommend it as a lovely treat in basil season.
An very green, oil-free pesto made with spinach, basil, and parsley. Try it on pasta, potatoes, or a condiment in wraps. It also makes a tasty base for pizza: Very Green Veggie Pesto Pizza
I had serious doubts about the whole idea of oil-free pesto but this recipe blew my preconceptions away! It's delicious and you can use it on anything--pasta, potatoes, sandwiches, as a dip, or even as a salad dressing.
This flavorful soup was served at a retreat at Great Vow Monastery. You'll love the color ---it's an unusual bright green, and when you stir in the cubes of orange squash, the effect is quite beautiful!
