Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.

 

 

Nettle Pesto

Nettle Pesto

Jill Fergus
Savory

I received nettles in a farm box and had never cooked with them before. I had always been intimidated by their “stinging” quality but intrigued by their nutritional content. I quick blanch and a pair of tongs and gloves was all it took to create a delightfully deep green and vibrant pesto! I don’t cook with fresh garlic, so please feel free to add if you do. And, make any substitutions you like. I didn’t add cheese to this to keep it vegan so it would suit everyone, which also allowed me to switch it up each time I served it- some with Parmesan (seen here), some with feta and some was served with fresh chèvre. If you like, add about 1/4 cup Parmesan to the recipe. It’s hard to go wrong. This stores really well in a glass jar, covered with an airtight layer of olive oil and refrigerated. 

Nettle Pesto

Ingredients-

1 bunch nettles, a nice big one! (Guessing it was 4-6 oz)(handle with gloves/tongs until blanched)

3 big pinches fresh mint leaves and handful basil leaves- each about 1/4 cup (use to suit your taste)

1/2 cup chopped Marcona almonds (you may also uses toasted pine nuts, pecans, walnuts...)

Juice of one lemon and its zest

1/2 cup Olive oil

Pinch red pepper flakes (optional)

(1/4 cup grated Parmesan)

(1-2 garlic cloves)

Flake sea salt

Fresh ground pepper

Method-

WEARING GLOVES, place nettles is a large bowl of cold water or salad spinner And allow to soak for 5-10 minutes. While soaking bring a large pot of water to a boil and salt well as you would pasta, if not more. WEARING GLOVES, swish nettles around in cold water to remove any soil. Separate leaves for stems (discard stems). Boil for about 1 minute. Using tongs, lay leaves out on a clean dish towel and once cool, wring out excess water (the towel will turn green but should wash clean). Coarsely chop and add to the bowl of a food processor with all ingredients and pulse until desired texture is achieved (I did a “textured” purée). Taste and adjust seasoning. Serve on pasta, crostini, sandwiches... enjoy! 

Another Black Bean Soup

Another Black Bean Soup
Lime Sugar Cookies

Lime Sugar Cookies