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Whole30

Green Beans with Mushroom & Onion
HolidayThanksgivingVegetarianWhole30

Green Beans with Mushroom & Onion

by Reed Dunn

Green Bean Casserole was never absent from my childhood Thanksgiving table, and that tradition has continued most years into adulthood. While I love the nostalgia of the dish that was made famous by the Campbell’s Soup Company, this year I wanted to create a healthier, Whole30 friendly version for the table.

Introducing my Green Beans with Onion & Mushroom, a stove-top version of the casserole that is finished with rich pan gravy that soaks up the caramelized bits while the green beans steam in a veggie broth.

This is the ideal green-veggie side dish to pair with all of those carb-heavy options I’ll still have throughout my menu.

Green Beans with Mushroom & Onion

Green Beans with Onion & Mushroom

Green Bean Casserole was never absent from my childhood Thanksgiving table, and that tradition has continued most years into adulthood. While I love the nostalgia of the dish that was… Print This
Serves: 4 to 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tablespoons ghee
  • 1 tablespoon olive oil
  • 1 large onion, very thinly sliced
  • 10 ounces cremini mushrooms, thinly sliced
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon fresh thyme
  • 1½ pounds green beans, washed and trimmed
  • 1 cup vegetable stock
  • ½ teaspoon cracked black pepper

Instructions

Heat oil and butter in a large skillet over medium heat, until hot. Add onion and stir to coat.

Cook mushrooms for 3 to 5 minutes, until they begin to get translucent. Add sliced mushrooms.

Continue cooking mushrooms and onions until liquid has evaporated, about 10 minutes. Add ½ teaspoon kosher salt and continue cooking for an additional 7 to 10 minutes, until everything begins to caramelize.

Add fresh thyme to the skillet, along with green beans and vegetable broth. Stir to combine and cover with a lid.

Let cook, untouched for 10 minutes, until green beans are steamed. Stir, add the other ½ teaspoon salt and ½ teaspoon pepper and transfer to a rimmed platter.

Pour over stock from the pan, which will have created a thin mushroom gravy. Serve.

Notes

You can keep this dish warm for 30 to 45 minutes before serving by keeping the lid on the pan.

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Hashbrown Eggs Benny
BreakfastBrunchWhole30

Hashbrown Eggs Benny

by Reed Dunn

This post features paid content in partnership with the Washington State Potato Commission.

It’s no secret potatoes are kind of my thing. This Hashbrown Eggs Benny recipe uses my favorite tuber to its fullest potential, creating a crispy potato base from which to build up a bodacious brunch using my latest neighborhood farmers market haul.

Washington farmers grow so many varieties of potatoes, but I couldn’t resist the vibrant color of these All Blue spuds — which are actually a royal purple when you cut into them — for this dish.

Add some farm-fresh eggs, spinach and mushrooms and this plate offers an exquisite meal that delivers on flavor while filling you with a laundry list of healthy vitamins, minerals and antioxidants from those crispy, shredded potatoes.

Hashbrown Eggs Benny

Hashbrown Eggs Benny

This post features paid content in partnership with the Washington State Potato Commission. It’s no secret potatoes are kind of my thing. This Hashbrown Eggs Benny recipe uses my favorite… Print This
Serves: 2 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 3 tablespoons avocado oil
  • ¼ cup diced onion
  • 1 teaspoon kosher salt, plus a pinch
  • ½ teaspoon cracked black pepper
  • ½ teaspoon garlic powder
  • 2 cups potatoes (I used All Blue), shredded
  • 3 cups fresh spinach
  • 1 cup chopped mushrooms
  • 2 eggs, poached
  • For the Hollandaise Sauce:
  • 3 egg yolks
  • 1½ tablespoons lemon juice
  • 1 tablespoon dijon mustard
  • ½ cup ghee (or butter), melted
  • Pinch of salt

Instructions

Heat 2 tablespoons avocado oil in a large skillet. Add diced onion and cook for 3 to 5 minutes, until translucent. Add salt, pepper and garlic powder.

Stir in shredded potatoes and cook until potatoes just begin to cook, about 4 to 5 minutes. Push hashbrown mixture to the side and place two round silicone molds into the skillet. Scoop in mixture and pack down with your hand or the back of a spatula.

Fry for about 4 to 6 minutes and carefully remove silicone rings. Flip hashbrown discs over and fry on other side until crispy and cooked through. Set aside.

Add 1 tablespoon avocado oil to the pan. Once heated, add chopped mushrooms. Season with a pinch of salt, as needed. Add spinach after mushrooms have crisped up and cook until wilted. Set aside in a small bowl.

Make hollandaise: Add egg yolks, lemon juice, dijon mustard and salt to a blender. Pulse for 5 to 7 seconds, until combined.

With mixer running on low speed, drizzle in melted ghee until emulsified.

Stack Bennys, starting with hashbrown discs, then spinach and mushrooms, poached eggs and a heavy pour of hollandaise sauce. Optional: Garnish with chopped chives.

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Cashew Shrimp Curry
PescatarianWhole30

Cashew Shrimp Curry

by Reed Dunn

A flavorful one-pot curry can be all yours for the savoring if you spend 15 minutes preparing your ingredients — I can’t stress the importance of mise en place for speeding up the cooking process.

The addition of JOI Organic Cashew Nutbase makes this Cashew Shrimp Curry a nutty, Whole30-friendly delight that’s absolutely delightful any day or night of the week. It’s rich and creamy and jam-packed with warm spice flavors. Plus, the leftovers reheat beautifully, which is especially helpful during September Whole30.

Purchase any JOI products and use the code PESTOANDPOTATOES at checkout for 10% off your purchase. By using this code, I get a small percentage as an affiliate.

Cashew Shrimp Curry

Cashew Shrimp Curry

A flavorful one-pot curry can be all yours for the savoring if you spend 15 minutes preparing your ingredients — I can’t stress the importance of mise en place for… Print This
Serves: 2-3 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1 lb. shrimp, peeled and deveined
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon chili powder
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • ½ onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • ½ teaspoon chili powder
  • ½ teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1 14.5-ounce can crushed tomatoes
  • ¼ cup JOI Organic Cashew Nutbase
  • 1½ cups water

Instructions

For the shrimp:

Heat a large skillet over medium-high heat. Add olive oil.

In a medium bowl, add shrimp, salt, pepper and chili powder. Toss to combine and evenly coat.

Dump coated shrimp into a skillet and spread into a single layer. Cook for 2 minutes per side, remove and set aside.

For the curry:

Prepare JOI cashew milk by combining ¼ cup JOI Organic Cashew Nutbase with 1½ cups water in a larger jar. Whisk together, or add lid to the jar and shake vigorously.

In the same skillet used to cook shrimp, reduce heat to medium. Add 1 tablespoon olive oil. Once heated, add diced onion and cook for a few minutes, until translucent.

Add minced garlic and diced red bell pepper, cooking for another 1 to 2 minutes.

Add spices and seasoning and stir well. Cook until fragrant, about 1 minute.

Add in about half of the JOI Cashew milk and stir to combine. Once bubbling, add in crushed tomatoes. Curry will begin to thicken.

Add the other half of the JOI Cashew milk, and cook for another 3 to 5 minutes, until a thick curry has been reached.

Add shrimp back into the pan and stir to heat through. Serve with riced cauliflower and lime wedges.

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Shirazi Salad
Plant-Based Whole30VeganVegetarianWhole30

Shirazi Salad

by Reed Dunn

Even though Labor Day is over — go ahead and pack up your white shoes and pants — it’s not quite the end of summer flavors. I love a good cucumber, tomato and onion salad, and this Shirazi Salad is an even more delicious version of the garden-fresh dish I grew up loving so much.

Shirazi is an Iranian salad, and the flavors are filled with brightness. Fresh herbs, plus the zest and juice of a couple of limes, add that summer freshness that can keep the season going through September … or as long as you can find delicious tomatoes.

Serve this as a starter salad, with some shrimp skewers or even alongside a fresh tuna or egg salad to make a Whole30 lunch or dinner that’s patio perfection.

Shirazi Salad

Shirazi Salad

Even though Labor Day is over — go ahead and pack up your white shoes and pants — it’s not quite the end of summer flavors. I love a good… Print This
Serves: 6 Prep Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1 English cucumber, diced
  • 4 roma tomatoes, diced
  • 1 green bell pepper, diced
  • ½ red onion, diced
  • ½ cup fresh mint, chopped
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh dill, chopped
  • 2 limes, zested and juiced
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions

Add all of the diced vegetables into a large bowl and stir to combine. Fold in fresh herbs, zest and juice of the limes and stir.

Drizzle in olive oil to lightly dress. Add salt and pepper to taste, and serve.

This salad can easily be made ahead, as the flavors come together once it’s chilled for an hour or two.

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Spice-Rubbed Grilled Salmon with Fruit Trio Salsa
PescatarianWhole30

Spice-Rubbed Grilled Salmon with Fruit Trio Salsa

by Reed Dunn

Summer might be winding down, but there’s plenty of seasonal brightness in this Spice-Rubbed Grilled Salmon topped with Fruit Trio Salsa.

I partnered with Bluehouse Salmon to create this end-of-summer dish that goes from grill to tabletop in less than 30 minutes — leaving you plenty of time to soak up what’s left of the season. Bluehouse Salmon is sustainably raised on land in the U.S. using practices to protect the ocean. Their salmon is also raised without antibiotics or hormones, so you can focus on the heart-health benefits of my favorite fish.

The freshness of this pescatarian delight has a bit of a kick from the spice rub, which is balanced by the sweetness from pineapple, mango and peach.

Spice-Rubbed Grilled Salmon with Fruit Trio Salsa

Spice-Rubbed Grilled Salmon with Fruit Trio Salsa

Summer might be winding down, but there’s plenty of seasonal brightness in this Spice-Rubbed Grilled Salmon topped with Fruit Trio Salsa. I partnered with Bluehouse Salmon to create this end-of-summer… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 3 voted )

Ingredients

  • 1 pound filet Bluehouse Salmon
  • 2 teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon cracked black pepper
  • ½ teaspoon paprika
  • Pinch of chili powder
  • Avocado oil spray
  • 1 cup fresh pineapple, diced
  • 1 peach, diced
  • 1 mango, diced
  • 1 red bell pepper, diced
  • ½ jalapeno pepper, fine diced
  • ½ red onion, diced
  • 3 scallions, chopped
  • ⅓ cup fresh cilantro, chopped
  • 2 small limes
  • 1 teaspoon kosher salt

Instructions

Preheat grill to 400 degrees F. While grill is heating, mix together spices in a small bowl.

Use a paper towel to pat the salmon filet dry. Spread the spice blend evenly into the cut-side of the salmon filet.

Once grill is heated, carefully spray the grates with avocado oil spray. This will keep the salmon from sticking.

Place salmon filet on the prepared grill, spice-rubbed side down. Set a timer for 6 minutes and don’t touch the salmon. This will create perfect grill marks without the fish sticking to the grates.

Gently flip the filet to skin-side down, grilling for an additional 8 to 10 minutes — or until salmon reaches an internal temperature of 145 degrees F in the thickest part of the filet.

For the salsa:
Add fruit, peppers and onions/scallions to a medium bowl.

Zest and juice limes into the bowl and fold in fresh cilantro and kosher salt. Taste, adjust salt and serve.

Salsa can be made up to 24 hours in advance. Store in an air-tight container in the refrigerator.

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Gazpacho-Style Shrimp Cocktail
AppetizersPescatarianWhole30

Gazpacho-Style Shrimp Cocktail

by Reed Dunn

It’s been the first sunny, warm week of the year here in Seattle. That always leads to getting creative in the kitchen with recipes and meal ideas that don’t require turning on the oven or, at least, minimizing heat sources.

This Gazpacho-Style Shrimp Cocktail requires no heat and features some familiar Mexican flavors that bring some spice, while keeping things cool. This shrimp cocktail was inspired by a version I used to regularly order at a fast-casual coastal Mexican chain here in Seattle.

While you could boil your own shrimp, this is a great way to use the pre-cooked stuff you can pick up thawed at the seafood counter or frozen and sold in a shrimp cocktail ring in your grocer’s freezer section.

Gazpacho-Style Shrimp Cocktail

Gazpacho-Style Shrimp Cocktail

It’s been the first sunny, warm week of the year here in Seattle. That always leads to getting creative in the kitchen with recipes and meal ideas that don’t require… Print This
Serves: 4 Prep Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 pound medium shrimp, cooked, peeled and deveined
  • 1 cup red onion, diced
  • ½ cup celery, fine diced
  • 1 cup English cucumber, peeled and diced
  • 1 jalapeno, minced
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, cut into ½-inch chunks
  • 1 lime, zested and juiced
  • 1 15-ounce can whole or crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 teaspoons kosher salt
  • ½ teaspoon cracked black pepper
  • Hot sauce to taste (I used Tabasco.)
  • Water

Instructions

Cut cooked, peeled and deveined shrimp into ½-inch pieces and add to a large bowl. Reserve 4 whole shrimp with tail on for garnish.

Add red onion, celery, cucumber and jalapeño into the bowl, along with zest and juice of 1 lime. Fold in avocado chunks and chopped cilantro.

Pour 1 can of tomatoes into a blender or small food processor with tomato paste and ¼ cup of water. Pulse just a few times to combine and create a liquid base. Keep a few chunks of tomato for texture, if you prefer.

Pour the tomato mixture into the shrimp and veggie bowl. Season with salt, cracked black pepper and hot sauce (about 2 teaspoons gives me just enough spice), and stir to combine. If your gazpacho is thick, add another ¼ cup of water to thin.

Taste, adjust seasoning and serve in cocktail glasses. Garnish each with a tail-on shrimp.

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Chive Blossom-Infused Grilled Turnips
Plant-Based Whole30VeganVegetarianWhole30

Chive Blossom-Infused Grilled Turnips

by Reed Dunn

At first glance, these look like perfectly grilled potato rounds. But they’re a surprisingly sweeter grilled vegetable — white turnips. The sweetness from thick-sliced and grilled turnips takes away the bitterness from eating these roots raw. Brushing them with some Chive Blossom-Infused Olive Oil, made using just the purple flowers from the top of fresh-picked spring chives, adds an extra layer of onion sweetness.

Next time you’re at the store or farmers market, don’t overlook the turnips — or the beautiful bouquet of chives with vibrant purple flowers still intact. Turnips are a great alternative to potatoes, as they’re naturally low-fat and still filled with fiber and tons of essential vitamins.

I made the infused oil using my LEVO II machine, which was gifted to me in exchange for developing this and other recipes.

Chive Blossom-Infused Grilled Turnips

Chive Blossom-Infused Grilled Turnips

At first glance, these look like perfectly grilled potato rounds. But they’re a surprisingly sweeter grilled vegetable — white turnips. The sweetness from thick-sliced and grilled turnips takes away the… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 4 to 5 large turnips
  • ¼ cup, plus 2 tablespoons, chive blossom-infused olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 2 tablespoons fresh chives, chopped (optional for serving)
  • 6 to 8 chive blossoms
  • 1 cup (8 ounces) light olive oil

Instructions

Heat outdoor grill to 425 degrees F.

Scrub turnips clean of any dirt or debris, and slice into ½-inch thick rounds. Layer onto a large tray or sheet pan.

Brush chive blossom-infused olive oil onto the top side of the cut turnips and season with a sprinkling of salt and cracked black pepper.

Flip turnips, brush other side with oil, and season with remaining salt and cracked black pepper.

Place turnips directly onto the grates of your pre-heated grill and let cook for about 5 to 7 minutes without touching. Carefully turn with a grill-safe spatula or tongs, and grill the other side for about 5 minutes, or until fully cooked through.

Place on a serving platter, drizzle with about 2 tablespoons more chive blossom-infused olive oil and sprinkle with chopped chives to serve.

To make Chive Blossom-Infused Olive Oil:
Stuff chive blossoms — the purple flower from the top of fresh chives* — into the LEVO pod and secure the lid. Place pod in the LEVO machine, and pour light olive oil into the chamber, ensuring chive blossoms are fully covered.

Set temperature to 170 degrees F for 1 hour and 45 minutes.

*Alternatively, you can use fresh chives and reduce the infusion time to 45 minutes.

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Salmon & Chips
PescatarianWhole30

Salmon & Chips

by Reed Dunn

This post contains affiliate links. By purchasing Ovente products from these links, you are helping me earn a small commission to support the work I do with Pesto & Potatoes.

Living in the Pacific Northwest, no meal is as comforting or craveable as fish and chips. Thanks to the Ovente Multi-Function Air Fryer and Rotisserie, I created this healthier version that’s inspired by the plethora of salmon available at local fish markets.

This take on Salmon & Chips might be made lighter, but it doesn’t sacrifice on flavor or crispiness – thanks to the genius of this multi-function oven.

You can save 10% off all purchases of Ovente products by using this link, or just by visiting the Ovente website and using code PESTOANDPOTATOES at checkout.

Salmon & Chips

Air-Fried Salmon & Chips

This post contains affiliate links. By purchasing Ovente products from these links, you are helping me earn a small commission to support the work I do with Pesto & Potatoes.… Print This
Serves: 2 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the fries:
  • 1 pound russet potatoes (about 3 medium potatoes)
  • 2 teaspoons olive oil
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • For the salmon:
  • 1 pound salmon fillet, skin removed
  • ¾ cup cassava flour
  • 1½ cups almond flour
  • 2 eggs
  • 1 teaspoon water
  • 1 tablespoon dried parsley
  • ½ teaspoon garlic powder
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1½  teaspoon kosher salt
  • 1 teaspoon black pepper
  • Avocado oil spray

Instructions

For the fries:
Wash potatoes and cut into ½-inch fries. Rinse and soak in cold water for 10 minutes to help remove the starch. While the potatoes are soaking, set Ovente Multi-Function Oven to air fryer mode and preheat at 400 degrees.

Drain potatoes and pat dry with paper towels. Add to a bowl with 2 teaspoons olive oil and seasonings. Toss to coat and place in air fryer basked in middle rack. Set oven to 400 degrees F for 20 minutes, turning halfway through. Cover and set aside while preparing the salmon.

For the salmon:
Cut salmon into pieces that are 2-inches wide. Set aside.

Prepare coating station in 3 bowls –
1: Add cassava flour, ½ teaspoon kosher salt and ½ teaspoon black pepper. Whisk to combine.
2: Whisk together eggs and 1 teaspoon water.
3: Add almond flour, dried parsley, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and ½ teaspoon black pepper. Whisk to combine.

Use one hand to dredge each piece of salmon into cassava flour mixture, then egg and finally the almond flour mix. Shake off excess and set aside. Repeat until all pieces are coated.

Spray coated salmon with a light spritz of avocado spray and place in the air fryer basket on middle rack. Set to air fryer mode and bake for 10 minutes at 400 degrees F. Serve with fries.

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Grilled Haddock with Lime & Caper Butter
PescatarianWhole30

Grilled Haddock with Lime & Caper Butter

by Reed Dunn

Nothing quite compares to dinner in the great outdoors here in the Pacific Northwest. The sounds of nature on a calm spring night sets the tone for this Grilled Haddock with Caper & Lime Butter.

If you’ve never tasted haddock, it most compares to cod. It’s a hearty-yet-light fish that I find to be a bit sweeter and more flavorful. It pairs so well with a side of grilled green beans and a spoonful of salty-citrus goodness from the Caper & Lime Butter.

Grilled Haddock with Lime & Caper Butter

Grilled Haddock with Caper & Lime Butter

Nothing quite compares to dinner in the great outdoors here in the Pacific Northwest. The sounds of nature on a calm spring night sets the tone for this Grilled Haddock… Print This
Serves: 2 to 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2-4 4-ounce haddock portions
  • 4 limes
  • 3 tablespoons butter (use ghee for Whole30)
  • 2-3 tablespoons capers, drained
  • 1 garlic clove, peeled
  • Himalayan pink salt
  • Cracked black pepper
  • Pinch red pepper flakes

Instructions

Preheat outdoor grill to 475 degrees F.

While grill is heating, slice 2 limes into ¼-inch rounds. You will need about 3 slices per haddock portion.

In a small cast iron pot, add butter (or ghee), juice of 2 limes, garlic clove, capers and a pinch of red pepper flakes. Use salt and pepper grinders to add in about 1 teaspoon Himalayan pink salt and ½ teaspoon cracked black pepper.

Once grill is heated, add cast iron pot to the grates to melt the butter and bring sauce to a simmer.

Add lime slices directly to the grill grate, creating a bed for the haddock. Place the haddock skin-side down onto the lime slices, brush the tops with Caper & Lime Butter and season generously with more Himalayan pink salt and cracked black pepper.

Close the grill lid and let cook for 10 minutes, undisturbed, until fish reaches an internal temperature of 145 degrees F. Use a spatula to carefully remove the fish.

Spoon Caper & Lime Butter onto each filet and serve.

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Grilled Cabbage with Arugula Pesto
Plant-Based Whole30VeganVegetarianWhole30

Grilled Cabbage with Arugula Pesto

by Reed Dunn

Move over, coleslaw! This Grilled Cabbage with Arugula Pesto will elevate your side dish game for barbecues and springtime cookouts.

You can make the pesto ahead of time and add sliced cabbage rounds to the grill when you’re ready to eat – maybe next to a nice filet of salmon or the protein of your choice. It’s naturally vegan and Whole30 friendly, so be sure to save this one to inspire your food freedom journey.

Grilled Cabbage with Arugula Pesto

Grilled Cabbage with Arugula Pesto

Move over, coleslaw! This Grilled Cabbage with Arugula Pesto will elevate your side dish game for barbecues and springtime cookouts. You can make the pesto ahead of time and add… Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 3 voted )

Ingredients

  • 5 ounces baby arugula
  • ⅓ cup walnuts
  • 2 cloves garlic, peeled
  • 1 lemon
  • Kosher salt
  • Cracked black pepper
  • ½ cup olive oil, plus more for brushing
  • 1 large head green cabbage
  • 1 large head red cabbage

Instructions

Heat grill to about 450 degrees F.

Meanwhile, make pesto: Add baby arugula to the bowl of a food processor and pulse about 20 seconds, until leaves are broken down. Stop to scrape down sides, as needed.

Add walnuts, peeled garlic cloves and zest and juice of 1 lemon into the bowl. Pulse for another 10 to 15 seconds.

Add in ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper. With the lid secured, turn the food processor on low and slowly drizzle in ½ cup olive oil.

Taste and adjust salt and pepper, as needed. Set aside.

Peel off outer layers of cabbage and slice into ½-inch rounds. Place on a large baking sheet and brush cut sides with olive oil, and season with salt and pepper.

Carefully place cabbage rounds onto preheated grill and cook for 5 minutes per side. Add grilled cabbage rounds to a serving platter and smear a large spoonful of Arugula Pesto onto each round.

Serve alongside the protein of your choice. Store leftover pesto in a jar with air-tight lid for up to a week in the refrigerator.

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