Artichoke Heart Pesto

We developed this recipe in order to have a pesto recipe that works in our house of cheese-haters.

In a mini food processor, combine to taste:

1 or 2 cloves of garlic

juice of 1/2 to 1 lemon

pinch of salt

generous grinding of black pepper

large handful raw walnuts

small jar of marinated artichoke hearts, drained

and blend until smooth.

This makes a thick sauce, to be sure to thin it with a ladle or two of the pasta cooking water.

Toddler-Approved "Thai" Meatloaf

(With appologies to actual Thai food.)

Combine:

1 lb ground turkey thighs

1 onion, grated and squeezed dry-ish

1 large carrot, grated

3 cloves garlic, minced

2 T fish sauce

1 T lime juice

2 T sugar

1 tsp chili-garlic sauce (or more if you're cooking for adults)

pinch pepper

1/2  - 2/3 c panko (or regular breadcrumbs)

1 egg

Mix with your hands, but don't overmix.

Shape into a "loaf" on a foil-lined cookie sheet.

Glaze with:

2 T ketchup

1.5 tsp rice vinegar

2 T sweet chili sauce

Bake at 350F until internal temperature passes 160F, about 45 minutes.