Thai Coconut Curry with Chicken and Bok Choy

Thai curries are one of my most favorite things in the world.  Seriously.  They are amazingly comforting and so full of flavor.  When I got Saturday's CSA and saw the baby bok choy I knew what I had to do.  I grabbed some mushrooms and bamboo shoots at the store and went along my merry-curry-making way.  The recipe I used as a base is from the book Thai Cooking Made Easy.  This is a must have book for Thai food enthusiasts.  It is concise and straight forward and has a variety of delicious recipes to choose from!  And its very affordable : ) 

Ingredients

1 lb boneless chicken breast cut into 1/4 slices
2 T. oil
1 small can of curry paste (I used panang, mae ploy brand is best)
2 cans of good quality coconut milk (do not get lite or skimp on the quality here.  Rich milk means a rich curry!)
4 T. fish sauce
2 T palm sugar
Juice of one lime
1 bunch of baby bok choy, chopped in 1" pieces
1 small container of mushrooms
1 small can of bamboo shoots
Small handful of basil leaves

Preperation

Stir fry oil, curry paste, and 8 tablespoons of coconut milk until fragrant.  Add chicken, remaining coconut milk, fish sauce, palm sugar, and lime juice and bring to a soft boil.  Cook for 10 minutes.  Add mushrooms, bok choy, and bamboo shoots and cook 5 more minute.  Add basil leaves just before finish.  Serve over hot rice or noodles.  

Sweet Potatoes with Pecans, Apples, and Dried Cranberries

I thought it was time to add something sweet into the mix...with sweet potatoes of course!  We do have a lot of the in the CSA so I'm trying to give y'all lots of ideas of what to do with them!  I came across this recipe on Jesse Monds' website.  I adapted it a bit, and it turned out fantastically!  I love the textures of the delicious North Georgia apples and the burst of brightness from the cranberries.  The pecans are divine, especially since I used some from my in-laws in South Georgia!  I used coconut milk because I happen to really love it's flavor, but I think you could definitely use cream cheese if you wanted a more decadent treat!

4 individual sized sweet potatoes or yams

1/4 cup Thai coconut milk (Alternately use Earth Balance or Vegan Cream Cheese)

1/3 cup roasted pecans

1/3 cup dried cranberries

1 large crisp apple (I love Honeycrisp), cored and diced

Cinnamon, as garnish

Preheat oven to 400.  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of grapeseed oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.

Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so.  Use a fork to mash the potatoes together with the coconut milk.  Add salt, pepper, and grated fresh nutmeg to taste.  Fresh orange zest would be good, too.

Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours.  Bring to room temperature then reheat in 350 oven until warm.  Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.

- See more at: http://www.jessiemonds.com/recipe/sweet-potato-with-pecans-apples-and-dried-cranberries#sthash.O9PjZ4Ce.dpuf

Ingredients

4 individual sized sweet potatoes or yams

1/4 cup Thai coconut milk (or Cream Cheese)

1/3 cup roasted pecans

1/3 cup dried cranberries

1 large crisp apple, cored and diced

Cinnamon, as garnish

Preperation

Preheat oven to 400.  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of olive oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.

Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so.  Use a fork to mash the potatoes together with the coconut milk.  Add salt, pepper, and grated fresh nutmeg to taste.  Fresh orange zest would be good, too.

Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours. Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.   Bring to room temperature then reheat in 350 oven until warm. 

4 individual sized sweet potatoes or yams

1/4 cup Thai coconut milk (Alternately use Earth Balance or Vegan Cream Cheese)

1/3 cup roasted pecans

1/3 cup dried cranberries

1 large crisp apple (I love Honeycrisp), cored and diced

Cinnamon, as garnish

Preheat oven to 400.  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of grapeseed oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.

Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so.  Use a fork to mash the potatoes together with the coconut milk.  Add salt, pepper, and grated fresh nutmeg to taste.  Fresh orange zest would be good, too.

Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours.  Bring to room temperature then reheat in 350 oven until warm.  Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.

- See more at: http://www.jessiemonds.com/recipe/sweet-potato-with-pecans-apples-and-dried-cranberries#sthash.O9PjZ4Ce.dpuf

Kale and Wild Rice Casserole

Another find on Pinterest from www.halfbakedharvest.com.  This would be a great addition to the Thanksgiving table this year.  Hearty and satisfying, this one will definitely remain in our rotation!  You could also use other winter greens such as chard, collards, or mustard greens instead of kale making this a versatile keeper!

Ingredients

• 2 large bunches of Kale, leaves torn
• 1 pound cremini mushrooms, sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced or grated
• 2 tablespoons fresh thyme, chopped
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons flour
• 1 cup milk (I used 2%)
• 1 cup chicken broth (or veggie broth)
• 1/4 cup heavy cream or canned coconut milk
• 4 cups cooked wild rice
• 1 1/2 cup gruyere cheese, shredded
• 2 tablespoons olive oil
• 2 large sweet onions, sliced into thin rings
• salt and pepper

Instructions

1. Grease a 2-3 quart casserole dish. Set aside.
2. Heat a very large skillet (the largest you have!) over medium-high heat. Add all of the torn kale to the skillet and add 1 cup of water. Cover the skillet and cook for 10-15 minutes, stirring occasionally until the kale is wilted. Once the kale is wilted and all of the water has been absorbed, remove the kale from the skillet and set aside.
3. Return the skillet to medium heat and add 2 tablespoons olive oil. When the skillet is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Now add the butter to the skillet and cook until the butter begins to brown. Once the butter is browned reduce the heat and add the garlic, thyme and nutmeg and cook for about 10 seconds. Now add the kale back to the skillet with the mushrooms, garlic and spices and toss well.
4. Sprinkle the flour over the kale and mushrooms and cook for 1 minute. Add the milk and chicken broth, bring to a boil and cook 2-3 minutes or until there is a thick sauce. Add the cream and stir to combine. Remove from the heat and stir in the cooked wild rice. Pour the mixture into the prepared casserole dish.
5. Preheat the oven to 375 degrees F.
6. Now wipe the skillet and add the olive oil, cook over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.Continue to cook until the onions are golden brown, about 20 minutes.
7. Sprinkle half the cheese over the casserole and then add the onions and the remaining cheese. Bake the casserole for 20-25 minutes or until the cheese is melted and the onions are crispy. Serve!

Healthy Chipotle Chicken Sweet Potato Skins

This recipe is fantastic!  Pinterest led me to www.halfbakedharvest.com, a site full of delicious and nutritious dishes.  These immediately caught my eye, as they not only used the abundant CSA sweet potatoes, but also the beautiful spinach from this week!  Chipotle and sweet potatoes are a favorite combination of mine.  And who doesn't love potato skins! 

You could even use a rotisserie chicken from the grocery store if you wanted to make it even easier!  And the scooped out sweet potato could be used in the ravioli or any number of the other recipes I've posted as of late!

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 20 minutes

Serving Size: 6 as a side, 3 as a main

 Ingredients

• 3 medium sweet potatoes
• 3/4 pound (about 2 small) boneless skinless chicken breast
   
• 1/4 cups olive oil
• 2 tablespoon fresh lime juice
• 2 cloves garlic, minced or grated
• 3 whole chipotle pepper, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 teaspoons chili powder
• salt and pepper
• 2 (half a 10oz bag) cups spinach
• 5 ounces sharp white cheddar cheese, grated
• chopped cilantro, for garnish
• greek yogurt, for serving

Preperation

1. Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
2. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
3. Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
4. Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired.

Butternut Squash Ravioli with Rosemary Oil

Another recipe from Fine Cooking!  This recipe yields ravioli bursting with nuanced fall flavors.  It is quite easy to make using the wonton wrappers.  Don't skip the rosemary oil...this brings the dish the delicate herbal lift it needs for balance to the hearty and savory nature of the squash filling.  You could also use sweet potatoes as a substitute for butternut or other winter squash.

Ingredients

• 1/2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice (1-1/2 cups)
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 clove garlic, minced
• 1-1/2 tsp. minced fresh rosemary
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano; more for serving
• 36 square or round wonton wrappers

Preperation

Put the squash, 2/3 cup water, 1 Tbs. of the oil, and a scant 1/2 tsp. salt in a large, deep sauté pan. Turn the heat to high until the water simmers; cover and steam the squash until it’s just tender and the water has just evaporated, 5 to 6 minutes; check often. Stir in the garlic and 1/2  tsp. of the rosemary; sauté until fragrant, about 1 minute. Transfer to a food processor and add the cream, Parmigiano, and a few grinds pepper. Process, scraping the bowl as needed, until the mixture is mostly smooth.
While the squash cools slightly, wash the sauté pan and fill it with 2 qt. water and 1 Tbs. salt; bring to a simmer over medium-high heat.
With a large wire rack and a small bowl of water close by, lay six wonton wrappers on a clean, dry countertop. Drop a rounded 1 tsp. of the filling in the center of each wrapper. Brush the edges of each wrapper with a little water. Fold each wrapper to create a triangle or half moon, pushing out any air bubbles and pressing the edges to seal completely. Transfer the ravioli to the wire rack; repeat the process with the remaining wonton wrappers and filling, making sure the countertop is dry after each batch.
Heat the remaining 3 Tbs. oil and 1 tsp. rosemary in a small skillet or saucepan over medium heat. When the rosemary starts to sizzle, take the pan off the heat.
Drop half of the ravioli into the simmering water. Cook until the wrapper over the filling starts to wrinkle and the ravioli turn translucent, 3  to 4 minutes. With a large slotted spoon, transfer six ravioli to each of three pasta plates. Repeat to cook the remaining ravioli. Drizzle each portion of the ravioli with 2 tsp. of the pasta cooking water and 1  tsp. of the rosemary oil, sprinkle with a little Parmigiano, and serve immediately.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 300; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 4; Protein (g): 7; Monounsaturated Fat (g): 9; Carbohydrates (g): 33; Polyunsaturated Fat (g): 1; Sodium (mg): 550; Cholesterol (mg): 20; Fiber (g): 2;

Pork, Sweet Potato & Apple Sauté

This recipe came to my from my Fine Cooking Newsletter.  I think it is not only delicious but perfectly espousing of autmnal flavors!  It certainly warmed me up from the night time chill :)  Add some sauteed kale and you have a complete and balanced CSA driven fall delight!!

Ingredients

• 1 medium sweet potato (about 11 oz.), unpeeled
• 1 medium yellow onion (about 6 oz.), peeled
• 1 Golden Delicious apple, unpeeled
• 1 small pork tenderloin (about 1 lb.)
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter
• 3 Tbs. extra-virgin olive oil
• 1-inch piece fresh ginger, peeled and finely chopped or grated
• 4 Tbs. cider vinegar
• 2 Tbs. coarsely chopped fresh flat-leaf parsley 

Preperation

Cut the sweet potato, onion, and apple into 1/2-inch cubes or pieces and set each aside separately. Slice the pork into 12 to 14 medallions about 3/4- to 1-inch thick (don’t worry if they’re not all even). Season them with 1 tsp. salt and a little pepper and set aside.
Melt 1 Tbs. each of the butter and oil in a large straightsided skillet over medium heat. Add the sweet potato pieces in one layer and season with about 3/4 tsp. salt and a little pepper. Sauté them until they’re brown and crusty on most sides, about 10 minutes. (Don’t stir often; let them sit in the pan for 2 or 3 minutes on each side before flipping with a metal spatula.) Carefully add 3 Tbs. water to the pan, and, as it sizzles, cover the pan briefly (about 1 minute) to let the potato steam. Uncover, stir, and transfer to a bowl.
Turn the heat to medium high, heat another 1 Tbs. each butter and oil in the pan, and add the onion and apple. Season with 1/2 tsp. salt. Sauté, stirring occasionally, until the onion is soft and both the onion and apple are nicely browned around the edges (the bottom of the pan will be brown), 6 to 8 minutes. Stir in the ginger, sauté briefly, and pour 2 Tbs. cider vinegar and 2 Tbs. water into the pan. Remove the pan from the heat and stir to scrape up the browned bits. Transfer the contents of the pan to the bowl with the sweet potatoes.
Put the pan back over medium-high heat and add the remaining 1 Tbs. butter and 1 Tbs. oil. As soon as the butter sizzles loudly, add the pork medallions in one layer. Cook for 2 minutes (they’ll be lightly browned), turn over, and cook for another 2 minutes. Transfer the pork to a plate. Carefully pour in the remaining 2 Tbs. cider vinegar and 2 Tbs. water, remove the pan briefly from the heat, and scrape up the browned bits. Return the sweet potato mixture to the pan over the heat and stir until heated through. Put several pork slices in the middle of each of two or three warm plates. Fold the parsley, if using, into the sweet potato mixture and evenly mound it on top of the pork.

Apple Pomegranate Kale Salad with Lemon Vinaigrette

Came across this fabulous winter salad recipe on Pinterest (shocker).  It's delicious as is, but would be awesome with some grilled chicken or fish as well!  The original recipe can be found here on www.simplebites.net.  Enjoy!

Ingredients

• 2 tablespoons champagne vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 small shallot, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• 1 pound lacinato kale, washed and dried
• 1 honeycrisp or similar apple, thinly sliced
• 1 cup pomegranate arils
• 1/4 cup feta cheese
• 1 small shallot, thinly sliced

Instructions

1. In a medium bowl or cup, whisk together the champagne vinegar, lemon juice, honey, shallot, salt, and pepper. Slowly drizzle the olive oil into the mixture while whisking to emulsify. Set aside.
2. Remove the rib of each piece of kale. Cut the kale into thin strips, 1/4″ wide. Using your hands, squeeze the strips tightly to bruise. Pour the dressing over the kale and toss to coat. Allow to sit for at least 10 minutes before topping.
3. When the kale has marinated, add in the apple slices, pomegranate arils, feta, and shallot. Toss to combine and serve immediately.

Sweet Potato or Squash Naan Pizza with Gruyere and Herbs

Since I'm on a naan pizza kick I thought I'd share this recipe with y'all as well.  The original recipe called for pumpkin, but I actually used sweet potatoes and it worked fantastically!  I swap squash for sweet potatoes and vice versa quite regularly, depending on what I have on hand or what comes in the CSA!  Enjoy a twist on pizza night!

Ingredients

for the pizza:

4 pieces Naan
1 tablespoon olive oil
1/2 pound ground chicken sausage
1 cup mozzarella cheese, shredded

 for the potato or squash sauce:

1 large shallot, minced
1 garlic clove, minced
1 tablespoon olive oil
1 cup chicken stock (+more if needed)
1 cup potato or squash puree
3 or 4 sage leaves, chopped
1 tablespoon rosemary, chopped (+more for a garnish)
1 tablespoon thyme, chopped
1 egg
1/2 cup Gruyere cheese, shredded
1/2 cup cream

Directions:

for the pizza:

Preheat oven to 400 degrees. Spray baking sheets with non-stick cooking spray. Place two pieces of Naan on each baking sheet. Preheat a medium skillet to medium-high heat. Add olive oil to skillet, and then chicken sausage. Saute for a couple of minutes or until golden brown. Remove from heat and set aside.
Pour 1/4 cup of the pumpkin sauce on each Naan piece leaving a border. You will have leftover sauce so maybe use it as a sauce in pasta. Top each piece of Naan with chicken sausage. Next, top 1/4 cup of the mozzarella cheese on top. Place in oven and bake for about 15 to 20 minutes or until golden brown. Remove from oven and let the pizzas cool slightly. Garnish with fresh rosemary. Cut and serve!

for the potato or squash sauce:

In a medium bowl, combine puree, cream, sage leaves, rosemary, thyme, egg, Gruyere cheese, and a pinch of s&p. Stir to combine. In a medium skillet preheated to medium-high heat, add olive oil. Then add shallots and garlic with a little s&p. Cook and stir for a few minutes until the shallots have softened. Add the pumpkin mixture. Stir and then gradually whisk in the chicken stock. Add more if the sauce is to thick. Once the sauce has cooked for a couple of minutes and is at the desired consistency.

Kale and Curried Apple Naan Pizza

I love pizza!  All kinds...but I really enjoy the outside -of-the-box combinations.  So when I came across this two recipe I knew I was going to share it!  I was feeling extra kitchen-tastic so I made my own naan as the first recipe includes, but you can definitely use store bought.

This pizza has a few specialty ingredients which were easy for me to find at the Dekalb Farmer's Market. 

Kale and Curried Apple Naan Pizza

click here for original recipe at www.alteditions.com

 Ingredients

For the Naan Dough

• 2 cups, plus more for rolling, all-purpose flour
• ¾ teaspoon baking powder
• Pinch baking soda
• ¼ teaspoon salt
• ½ cup warm milk
• ½ cup plain yogurt
• 1 teaspoon sugar

For the Caramelized Onion Chutney

• 1 tablespoon ghee
• 1 tablespoon canola oil
• 1 tablespoon panch puran spice mix
• 4 medium yellow onions, thinly sliced
• 1 tablespoon dark brown sugar
• 1 tablespoon fresh ginger, grated
• ½ teaspoon red chile powder
• ½ teaspoon tamarind paste
• Salt

For the Toppings

• 2 tablespoons extra virgin olive oil
• 1 small bunch kale, stemmed and torn into pieces
• 2 tablespoons sambar masala
• Freshly ground black pepper
• 2 Granny Smith apples, cored and thinly sliced
• ½ cup finely shredded paneer
• ½ cup mozzarella cheese, finely shredded
• Salt

Method

For the Naan Dough

Sift the flour, baking powder, baking soda, and salt into a large bowl, then sift the mixture again. Make a well in the center of the flour and add the milk, yogurt, and sugar. Slowly combine with your hands to form a soft dough. Cover with a damp cloth and let rest for 2 hours at room temperature. (Or divide into 4 portions, wrap tightly, and refrigerate for up to 1 day. Let come to room temperature before rolling out.)

For the Caramelized Onion Chutney

Heat the ghee and oil in a medium sauté pan over medium heat. Add the panch puran, and when it starts to sputter and become fragrant, reduce the heat and add the sliced onions, brown sugar, ginger, chili powder, tamarind paste, and a pinch of salt. Cook, stirring often, until the onions are caramelized, 20 to 30 minutes. As the onions become increasingly caramelized, progressively turn down the heat to ensure that they don’t burn. When they are a rich golden brown, transfer to a bowl.

For the Toppings

Heat 1 tablespoon of the olive oil in a medium skillet or wok over medium heat. Add the kale pieces, 1 tablespoon of the sambar powder, and a pinch each of salt and pepper. Sauté until the kale is wilted, about 5 minutes. Transfer to a medium bowl.

Heat the remaining 1 tablespoon oil in the skillet or wok and add the apples. Add the remaining 1 tablespoon sambar powder, season with salt and pepper, and toss until the apples are coated with the spices. Sauté for 6 to 7 minutes, until softened. Remove from the heat.

Preheat the oven to 500°F. Lightly oil a 13 x 18-inch baking sheet or large pizza pan.
Divide the naan dough into 4 equal portions. On a lightly floured surface, roll out one portion with a rolling pin to a 6-inch circle and transfer to the prepared baking sheet or pizza pan. Or use your lightly floured fingers to gently shape the dough into a circle directly on the pan.

Repeat to make 3 more rounds.
Bake the crusts for 5 minutes. Remove from the oven and reduce the temperature to 450°F.
Spread one-fourth of the caramelized onions evenly on top of each baked crust. Top with one-fourth

Sprinkle one-fourth each of the paneer and mozzarella on top.

Return to the oven and bake for 15 minutes, until the crusts are golden brown, the toppings are heated through, and the mozzarella is beginning to brown.

Kale Pesto

This is a tasty way to utilize kale and other hearty greens.  Not only can you use it right away, but you can also freeze the pesto in an ice cube tray and store the cubes in a ziplock in the freezer for future use!  Just thaw out a few cubes and away you go!  You can use this pesto anywhere you would use a regular basil pesto!

Ingredients

-1/2 cup of nuts (any kind will do!  Experiment!)
-3 cloves of garlic
-2 cups packed kale leaves (remove tough stems)
-1/2 C olive oil, plus more to desired consistency
- Salt and Pepper to taste
-1/2 C hard grating cheese (optional)


Combine everything in a food processor, pulse a few times, scrape down sides, process until its reached your desired consistency.