1/4 cup blended oil (60-percent canola and 40-percent extra-virgin olive oil)
2 tablespoons walnuts
4 heads onion scapes, blanched and shocked in ice water
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 small fresh red onions, sliced
1 tablespoon blended oil
2 bunches mixed types braising or cooking greens, stemmed, washed and thinly sliced
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 teaspoon butter
1 teaspoon blended oil
Two 6-ounce fillets fresh tilefish
2 medium Chioggia beets, washed and sliced
Chopped fresh herbs
Save the remaining pesto for other recipes, or to top pizza.
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