From my studio visit with Mike Taylor on June 8th, read full interview here.

Mustard Green Pesto
1 box cooked pasta
2 oz cashews
2 1/2 cups mustard greens (small bunch)
1/2 cup olive oil
3 cloves garlic
1/2 teaspoon salt
juice from one lemon
black pepper to taste
1 cup chopped cherry tomatoes
2 sprigs green onion chopped

In a blender or food processor, mince garlic and cashews together. Add mustard greens, pepper, lemon juice and salt. Blend into a thick paste while slowly adding olive oil. Add to cooked pasta, mixing thoroughly to fully coat, toss in chopped cherry tomatoes and chopped green onion. Serve warm or cold.

Cucumber Dill Salad
1 cucumber thinly sliced
1 small shallot chopped
1 tbsp. red wine vinegar 1 tsp. olive oil
1 tsp dill
salt to taste

Chop up and mix, chill before serving.


Roasted Lemon Asparagus
One bunch asparagus
1 lemon
olive oil
salt + pepper to taste

Cut off thick baseĀ of asparagus and discard. Cut into 1-2 inch pieces. Coat with olive oil, salt and pepper. Slice rind off one lemon and add chunks to asparagus. Cook in roasting dish at 400 for 20-30 minutes, until asparagus is slightly browned. Add fresh lemon juice before serving.

Strawberry Rhubarb Muffins
1 3/4 cup flour
2 1/2 tsp. baking powder
1/2 cup sugar
3/4 tps. salt
1 egg lightly beaten
3/4 cup milk
1/3 cup veggie oil
1 cup minced rhubarb
3/4 cup sliced strawberry
6 small strawberries, cut in half

Heat oven to 400 degrees. Mix flour, baking powder, sugar, and salt in a large bowl. Combine egg, milk, and oil in a small bowl; stir into flour mixture with a fork JUST until moistened. Fold in rhubarb and sliced strawberries. Fill paper lined muffin tins 2/3 full with batter. Press a strawberry half gently into top of each muffin. Sprinkle tops generously with sugar. Bake until golden, about 20- 25 minutes. Cool before serving. Recipe borrowed from here.