Arugula, Kale & Toasted Cashew Pesto

Recipe By Chef Anna Buss


  • 2 cups, tightly packed fresh kale leaves
  • 2 cups, tightly packed fresh arugula leaves
  • 1 clove of green garlic
  • ½  cup of cashews
  • 1 cup of EVOO
  • 1 tbsp champagne vinegar
  • ¾ tsp kosher salt
  • Parmigiano Reggiano



Wash greens and de-stem the kale. Bring roughly 2 quarts of salted water to a boil. Blanch kale and arugula separately for about a minute or until the leaves become a deep green. Drain leaves into a colander and run cold water over them. Press leaves to remove excess water and let drain. Meanwhile, bring a saute pan to a medium heat, add raw cashews and a pinch of salt. Occasionally, move the pan around to prevent the cashews from burning.

Toast until you start to smell a nutty aroma and the cashews have browned on either side. Remove from pan and let cool. Mix all ingredients in a blender until smooth. Cook your pasta of choice according to the instructions on the box. When pasta is ready, strain and immediately toss with a little olive oil and salt. Add pesto to coat and garnish with parmesan. Store any remaining pesto in an airtight container in the refrigerator for up to a week. If you wish to preserve a large batch of pesto, portion it into ziplock bags and freeze for up to a year.

Kale Salad with Spring Garlic and Meyer Lemon Mayo Dressing

Recipe by Chef Mario Hernandez 


  • 1 bunch of Cavolo Nero (Dino Kale), leaves removed from stem and set aside. Chop the stems into ¼ inch bite size pieces and blanch them in salted water until tender and completely dried. (Completely drying the leaves and stems will allow the dressing to properly adhere to the salad)

  • ¼ cup of fried bread crumbs (we always use leftover bread for this)
  • Parmigiano Reggiano to taste
  • ¼ cup of capers, washed, completely dried and minced
  • 1 sprig of spring garlic, minced and macerated in lemon juice for 5 minutes
  • 2 heaping spoonfuls of quality mayonnaise (feel free to make your own! We have a toddler and wanted to avoid raw eggs, although we always use pastured eggs)
  • Meyer lemon juice to taste
  • Kosher salt and freshly ground black pepper to taste
  • A splash of water to thin out the dressing (feel free to use wine if you’d like)


In a medium mixing bowl, mix the macerated spring garlic, the minced capers, mayonnaise, Meyer lemon juice, salt and black pepper, until it is fully incorporated.

In a larger mixing bowl, place the cavolo nero leaves, and stems. Add the salt and pepper directly to the kale and mix with your clean hands. Add the dressing to the bowl and continue mixing using your hands until all the leaves are well coated with the dressing. Taste and correct for seasoning. On a large plate, top with bread crumbs and grated Parmigiano Reggiano.

Serves: 2 (or 1 hungry farmer)

Mario is a Bay Area based chef who specializes in creating recipes using seasonal produce straight from the farms. He not only enjoys creating delicious dishes, but also has a knack for  teaching others how to cook. Mario is the founder of The Order of the Fat Tongue - a collective of farmers, artists, chefs and musicians who support each other and their art. You can find them on Instagram and Facebook.



Green Shakshuka

Recipe by Anna Buss. 


  • 2 tbsp extra virgin olive oil
  • 1 tbsp champagne vinegar or other light vinegar
  • 1 tsp caraway seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp chili flakes
  • salt to taste
  • 1 onion, thinly sliced into half moons
  • 1 green garlic bulb (1 tsp), minced
  • 2 cups of swiss chard, destemmed and thinly cut
  • 2 cups of spinach, whole
  • 4 tbsp of greek yogurt
  • 3 tbsp of feta cheese


Bring a 9 inch cast iron pan to medium high heat. Add the caraway seeds to pan and toast for about a minute until you can smell the aroma of the seeds. Remove from heat. Grind the toasted caraway seeds along with the cumin, coriander and chili flakes in a mortar with a pestle. Set aside for later.

Add olive oil to pan. Once oil is hot, add the onions and cook until translucent. Add a pinch of salt, the spices, and garlic. Stir until ingredients combine and continue to cook for about a minute. Add ¼ cup (more if needed) of water to deglaze the pan and cook until the moisture is gone and the onions are very soft. Add the swiss chard and cook until wilted. Add the champagne vinegar and stir to deglaze. Add spinach, a 1/2 tsp of salt, and allow spinach to wilt. Add a ½ cup of water and then make 5 nests in the spinach and crack eggs into nests. Dollop yogurt around the eggs and cook on medium heat until egg whites become white and mostly firm. Add water if the pan seems too dry. Sprinkle feta over top. Serve shakshuka with a rustic bread.

This recipe comes to you from Chef Anna.
Anna is a Bay Area based mom specializing in recipe development, food styling, and photography; who also happens to be the culinary coordinator at Frog Hollow Farm. In her spare time she runs the 'Baby Teeth' blog where she shares the culinary experience of her and her baby Pela as they explore new recipes, dining out, and cooking together.

Check out her blog here.