Cajun Dirty Rice

• 1 can Red kidney beans (rinsed and drained)
• 1/2 cup Rice of choice (long grain white recommended)
• 1 bunch Garlic scapes (chopped into 1/2 pieces)
• 1 bunch Collard greens (chopped into ribbons)
• 1 Yellow onion (diced)
• 2 tbsp Oil of choice (olive recommended)
• 1 tbsp Cajun spice blend (mix your own by combining smoked paprika, ground mustard, onion powder, garlic powder, oregano, thyme & cayenne pepper)
• 1 Smoked cayenne pepper (crushed into flakes)
• Salt & pepper to taste

In a large pot heat the oil on medium high heat. Toss in the garlic scapes, onion and the spices as desired. Cook until the onions are softened. Add the collard greens and 2 tbsp water. Cook 2-3 minutes or until the greens have wilted. Stir in the beans, rice and 1 cup of water. Cover and cook 15 minutes or until the water has been absorbed. Fluff the rice with a fork and let stand 5 minutes before serving. Garnish with crushed pepper flakes as desired.

Spicy Mustard Green Pesto

• 1/4 cup Pecans
• 1/4 cup Sunflower seeds
• 3 cloves Garlic
• 1 tbsp Lemon juice
• 1 bunch Mustard greens (roughly chopped)
• 1 cup Oil of choice (olive recommended)

Soak pecans and sunflower seeds in a bowl of warm water for 4-6 hours. Drain and rinse well. Toss into a food processor with the garlic and pulse until well combined. Add the mustard greens, lemon juice and pulse again.
While blending, add oil in a slow steady stream and continue to blend until everything is well combined.

Serve with fresh CSA veggies or over pasta