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A: Watercress Pesto

This pungent, spicy, chunky green elixir is tasty whether spread on crackers or endives, or tossed with pasta.

Prep time: 5 minutes

2 cloves garlic
2 cups coarsely chopped watercress
3 TB pine nuts
3 TB shredded Parmesan
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
Olive oil to facilitate processing (2-4 TB)

Crush or coarsely chop the garlic. Add the garlic, watercress, pine nuts, Parmesan, salt, ad pepper to the bowl of a food processor equipped with the cutting blade. Add 2 TB oil, and pulse to process to a chunky consistency, adding more oil, a little at a time, if necessary to facilitate processing.

Serve as a spread with almost anything, from endive and carrot sticks to toast points.

Mulled Cider (spiked, of course) helps us feel like it's really winter, even if it's more like spring outside.  Recipe & video.