Edamame Kale Pesto Grilled Cheese, Cardamom Pear Cake

Edamame Kale Pesto Grilled Cheese

From Northwest Seasonal -- http://nwseasonal.blogspot.com/2012/04/grilled-cheese-spread.html

Edamame-Kale Pesto

1/2 bunch of kale

1 1/2 cups edamame
1/2 cup parmesan cheese, grated
1/2 cup hazelnuts, toasted
1/2 cup fresh basil
2 sprigs of tarragon
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
2 cloves garlic
Salt and Pepper to taste
Olive olive as needed

Blanch kale and enamame in simmering water for 20 seconds or until they are a bright green. Remove from water and set aside.

In a food processor combine nuts, kale, edamame, basil, tarragon, and garlic. Pulse until everything is broken down. Add in soy sauce, vinegar, salt and pepper, and pulse until combined. Then slowly drizzle in olive oil until you’ve reached your desired consistency.

Grilled Cheese Sandwiches

Salted Rosemary Bread

Earth Balance (or butter)

Edamame Kale Pesto (recipe above)

Goat Cheddar, sliced

'Butter' one side of each slice of bread. Take half of bread, spread with pesto on un-'buttered' side, layer on slices of cheese. Top with another slice of bread (without pesto or cheese). Cook on hot griddle until both sides of sandwich are golden brown and cheese is melted.

Cardamom Pear Cake

From Go Dairy Free -- http://www.godairyfree.org/Recipes/Dairy-Free-Desserts/Cardamom-Pear-Cake-Soy-Free.html

Ingredients

• 6 under-ripe pears, cored and cut in eighths
• 1 Tbsp. ground cardamom
• 2 cups sugar
• 4 eggs, large or extra-large
• 1 cup canola oil
• 1/2 cup orange juice
• 2 tsps. vanilla extract
• 1/4 tsp. almond extract
• 3 cups flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt

Directions:

• Preheat oven to 350 degrees.
• Grease and flour a 10-inch tube pan, preferably with a removable bottom.
• Toss the pear wedges, cardamom and one-third cup of the sugar in a mixing bowl until the pears are thickly coated with sugar and spice. Set aside while preparing the cake batter.
• To make the batter, beat the remaining sugar and eggs until thick and creamy. Beat in the oil, one-quarter cup at a time, followed by the orange juice, and the vanilla and almond extracts. Don't worry if the batter splits; it will become smooth once the dry ingredients are added.
• Sift the flour, baking powder and salt together, and beat into the batter just until the batter is smooth and thick.
• Spread one-third of the batter across the bottom of the prepared pan. Layer with one-third of the pears, and repeat the layers two more times.
• Bake for 1 hour and 50 minutes, until a tester comes out barely moist.
• Cool in the pan on a rack.