Healthy and Delicious Cooking

Every weekend I make a green sauce out of all the various greens that I have purchased from the Farmers Market. This can include turnip, radish, carrot,   and beet greens, kale spinach and any mixture of herbs. I blend it with as many cloves of garlic as my mood inspires, and top it off with a generous pouring of my Lebanese Olive Oil. Sometimes I add lemon juice, but more often than not I just season it with salt and several grinds of pepper. The uses for this sauce are numerous. It is always on one of my Sunday pizzas, I add nuts and cheese to make a pesto for pasta recipes, I blend in olives for a sauce for grilled meats, and use it as a base for salad dressings, dips and a variety of sauces such as a Green Goddess or a Yogurt-Herb. Seasoning can always be adjusted. That is why keeping it simple, at first, is best. You can always add spices and ingredients depending on the type of cuisine that you are preparing. The taste can vary with the kind of greens and the amoun