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Salt & Vinegar Zucchini Chips

Salt & Vinegar Zucchini Chips

  • 1 (7-oz.) zucchini, cut into 1/8-in.-thick slices (about 48 slices)
  • 1 tablespoon malt vinegar
  • 1 1/2 teaspoons olive oil
  • 1/8 tsp. Sea Salt

Preheat oven to 200°F.  Combine zucchini, vinegar, and oil in a medium bowl, tossing to coat well. Let stand 10 minutes. Place zucchini slices in a single layer on 2 baking sheets lined with parchment paper; sprinkle evenly with salt. Bake at 200°F for 2 to 2 1/2 hours or until chips are dried, crisp, and lightly golden, flipping chips halfway through baking. Remove from oven; cool completely.

Savory Zucchini Ricotta Cheesecake

Savory Zucchini Ricotta Cheesecake

Savory Zucchini Ricotta Cheesecake

9 inch pan, either a tart pan, pie plate or even a springform pan, it doesn’t matter as long as you brush it well with olive oil so nothing sticks

3 zucchini, sliced lengthwise with a knife, not too thin or it will disappear in the ricotta, thick enough so it still can bend a bit, leaving the skin on so you can see the green sticking up from the ricotta, don’t bury it.

2 C. ricotta cheese

½ C., Pecorino Romano

½ C. of grated mozzarella plus a little more for sprinkling on top

1 garlic clove minced finely

zest of 1 lemon

3 beaten eggs

1 tsp. each of chopped parsley and basil

olive oil for brushing and drizzling

 

Preheat oven to 400 degrees. Oil your pan well on the bottom and sides so nothing will stick. In a bowl add all ingredients and mix well until all is combined. Place mixture into your prepared pan. Take your zucchini slices and arrange them into the ricotta, you might have some leftover slices depending on how big your zucchini is. Place pan onto a rimmed baking sheet for easy in and out of the oven. Bake for 30 minutes then take it out and sprinkle more shredded mozzarella on top, it will give it a nice golden-brown color. Place bake into the oven and bake for 15 to 30 more minutes, ovens and moisture in the ricotta will vary, just continue baking until golden on top and the ricotta is set, check it with the tip of a knife in the center to see if it comes out clean. Let it cool down to room temperature before cutting into it. Drizzle a little olive oil on top before serving.

Balsamic Tomato and Asparagus Salad

Balsamic Tomato and Asparagus Salad

Balsamic Tomato and Asparagus Salad

1 pound asparagus, tough ends removed, cut into 2-inch pieces

1 cup cherry or grape tomatoes, cut in half

2 tablespoons balsamic vinegar

1 tablespoon orange juice

2 tablespoons minced red onion

Black pepper to taste

5 ounces mixed baby greens

3 tablespoons pine nuts, half chopped and half left whole

 

Steam asparagus until just tender, about 12 minutes. Rinse with cold water to stop cooking, then drain. Mix with tomatoes. Combine vinegar, orange juice, red onion, and black pepper. Add to asparagus and tomatoes and toss to coat. Refrigerate for at least 15 minutes so flavors can blend. Serve on a bed of baby greens. Sprinkle with pine nuts before serving.

 

Yield: 4 servings

Calories: 90

Fat: 4.7g

Fiber: 4.1g

Zucchini & Carrot Ribbons with Miso Dressing

Zucchini & Carrot Ribbons with Miso Dressing

Zucchini & Carrot Ribbons with Miso Dressing

1 small zucchini (4 to 6 ounces)

Salt

1 small carrot

1/4 bell pepper (any color), stemmed, seeded, and thinly sliced lengthwise

2 scallions (white and pale green parts only), thinly sliced

2 tablespoons sesame seeds

1/4 to 1/2 teaspoon sriracha sauce or chili sauce (optional)

3 tablespoons Lemony Miso Dressing or store-bought miso, sesame, or peanut salad dressing

 

Trim and peel the zucchini. Use a vegetable peeler to shred it lengthwise into ribbons. (You will end up with a nubbin of zucchini that is too small for the peeler. Set it aside or use a knife to slice it thinly.) Place the zucchini ribbons on a kitchen towel or paper towels and sprinkle them lightly with salt. Set them aside to drain while you peel the carrot. Trim and peel the carrot, repeating the above technique in Step l to create narrow ribbons. Place them in a medium-size bowl. Squeeze the liquid out of the zucchini ribbons and add them to the carrots. Add the bell pepper, scallions, sesame seeds, sriracha, and dressing and toss to combine.

 

Lemony Miso Dressing

 

1/3 cup white or yellow miso

1 tablespoon hot water

Juice and minced zest of 1 lemon

1 or 2 cloves garlic, crushed

1/2 cup vegetable oil (not olive oil)

 

Whisk together the miso and water in a small bowl until smooth. (Strain it if you prefer it completely smooth, as miso can be a bit grainy.) Whisk in the lemon juice and zest and the garlic. Drizzle in the oil and whisk to combine.

Tomatoes Jarra Marra

Tomatoes Jarra Marra

Tomatoes Jarra Marra

One or two tomatoes per person, sliced or quartered. For cherry tomatoes, use a small handful per person, cut in half.

Olive oil

Sherry vinegar

ground cumin

oregano (fresh or dried)

salt and pepper

black olives for garnish

parsley (fresh or dried) for garnish

 

Arrange the tomatoes on a platter. Drizzle with olive oil and sherry vinegar. Season with ground cumin, oregano, salt and pepper to taste. Garnish with black olives and parsley. Serve with crusty bread for sopping up the juices and dressing.

Green Tomato Preserves

Green Tomato Preserves

Green Tomato Preserves

4 lb. green tomatoes

1 lemon, juice of

5 C. sugar

1⁄8 C. crystallized ginger to 1/4 C. crystallized ginger (optional)

Wash the tomatoes, core and cut into chunks; place in a large canning kettle. Add the lemon juice and sugar, bring to a boil and continue boiling until syrup is thick. Ladle into hot sterilized jars and process in water bath as recommended in your area.

 

Basic Herbal Jelly

Basic Herbal Jelly

Basic Herbal Jelly

1 C. of apple juice

2 C. of herbal infusion

2 tsp. lemon juice

4 C. sugar

1 package pectin

6 fresh sprigs of herbs for the jars

Proceed with the jelly directions on the box of pectin. Place a fresh herb sprig or flower into each jar.

Infusion:  To make an infusion, simply bring 2 C. of water to a boil, and take off the heat. Add a generous handful of herbs to the pan, put on the cover, and let cool to room temperature. Strain off the herbs and measure out 2 C.

Basil (sweet) – basil and water infusion (add 2 T. cloves for spicy flavor), strain.

Cinnamon/cherry juice (make infusion with ¼ C. crushed cinnamon), strain.

Clove/tangerine juice (make infusion with ¼ C. crushed cloves), strain.

Fennel – fennel and water infusion, add vinegar for all or part of the lemon juice.

Lemon balm with red grape juice.

Lemon thyme with white grape juice.

Lemon verbena and lemonade.

Marjoram and grapefruit juice.

Mint with water or apple juice.

Parsley with water or dry white wine.

Sage with cider or apple juice.

Savory and cranberry juice.

Scented geranium with water or apple juice.

Sweet woodruff and white wine.

Tarragon and white wine or with water (add vinegar).

Thyme and purple grape juice.

Bruschetta with Strawberry and Tomato Salad

Bruschetta with Strawberry and Tomato Salad

Bruschetta with Strawberry and Tomato Salad

1 cup diced fresh ripe strawberries

1 cup diced grape tomatoes

1 small garlic clove, minced

3 tablespoons thinly sliced basil leaves

2 tablespoons extra-virgin olive oil, plus more for brushing

2 teaspoons balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 baguette, sliced on the diagonal 1/2 inch thick

 

In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Let rest for 30 minutes, stirring now and then.  Heat an outdoor or indoor grill or grill pan to medium-high. Spread out the sliced bread on a baking sheet and brush with olive oil. Transfer to the grill, and toast the bread until golden all over, 2 or 3 minutes per side. Arrange on a platter.   Cover the warm grilled bread slices with a generous layer of strawberry-tomato salad. Serve immediately.

 

Zucchini Noodles with Bacon, Ricotta & Peas

Zucchini Noodles with Bacon, Ricotta & Peas

Zucchini Noodles with Bacon, Ricotta & Peas

2 large zucchini, spiralized into spaghetti noodle shapes

3 slices of bacon, cooked until crisp and chopped

1/2 cup part skim ricotta cheese

1/2 cup frozen peas, defrosted

2 teaspoons extra virgin olive oil

1/8 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon chopped fresh basil

 

Heat a large skillet with the olive oil over medium high heat. When the skillet is hot add in the spiralized zucchini noodles, garlic powder, and salt and pepper to taste. Toss in the skillet for no more than one minute, just long enough to warm the noodles. Remove from the heat and top with the chopped bacon, peas, dollops of ricotta cheese, chopped basil, and more salt and pepper.

Serve immediately.

Zucchini Ribbons with Ricotta

Zucchini Ribbons with Ricotta

Zucchini Ribbons with Ricotta

 

2 small tomatoes, cored and cut into small cubes

Kosher salt

3 medium zucchini

2 tablespoons extra virgin olive oil

2 large garlic cloves, very thinly sliced

1 small fresh hot red chile, split in half lengthwise to expose the seeds

Freshly ground black pepper

1/2 cup whole-milk ricotta cheese

1 cup mixed fresh tender herbs, such as basil, chives, and/or tarragon

3 tablespoons grated aged sheep’s-milk cheese

 

Season the tomatoes with a little salt. Slice the zucchini lengthwise into long paper-thin slices, using a mandoline or a sharp vegetable peeler. In a large sauté pan, heat the olive oil over low heat and sauté the garlic and chile until they are fragrant and softened but not browned, about 4 minutes. Season with a little salt. Add the zucchini, raise the heat to medium-high, and toss gently with tongs, seasoning very generously with salt and pepper. Continue to cook while tossing occasionally until the zucchini is slightly wilted and warmed through but still firm and not yet giving off very much liquid, about 2 minutes. Add the tomatoes and toss for a moment, until they are hot and begin to give off a little liquid. Reduce the heat to low and add the ricotta and herbs, combining them with the zucchini and tomatoes to create a creamy, light pink sauce. Divide between two warm bowls, and serve topped with the grated sheep’s-milk cheese.

Dehydrator: Rhubarb Candy

Dehydrator: Rhubarb Candy

Dehydrator: Rhubarb Candy

Harvest rhubarb stalks and clean well. In large pot mix equal parts sugar and water. You’ll need just enough to coat rhubarb. Bring up to almost a boil, stirring to dissolve the sugar, then remove from heat and allow to cool. Meanwhile, prepare your rhubarb. Cut each stalk into pieces 4-5 inches long. Slice each piece lengthwise into thin strips, about 4-5 strips per piece. Once done, submerge rhubarb in simple syrup (it doesn’t need to be completely cool). Coat each piece and then transfer to lined dehydrator trays, evenly spaced and not touching. Dry on the vegetable setting (125 degrees) and dry until the pieces have shrunk by about half and are just slightly flexible. If you want to be fancy, remove them carefully while still warm and twist them around a dowel or your fingers to make it curly. Store in airtight container.

Green Goddess 50 Calorie Soup

Green Goddess 50 Calorie Soup

Green Goddess 50 Calorie Soup

1 onion, peeled and finely diced
600mls vegetable stock
1 tsp. Anchovy Paste
4 spring onions, trimmed and chopped
450g to 500g assorted green lettuce & salad leaves (such as Batavia lettuce, Iceberg Lettuce, Watercress, Rocket, Spinach and Nettles)
¼ C. chopped Tarragon
small bunch of mint (chopped, about 2 to 2 tablespoons, some left for a garnish)
2 teaspoons cornflour (mixed with a little milk)
200ml skimmed milk (0% fat)
salt and pepper (to taste)
Lemon Juice

Pour the stock into a large saucepan that has a lid and dissolve anchovy paste into liquid; add the chopped onion and spring onions. Simmer with the lid on for 10 minutes, or until the onions are soft. Add the lettuce and green leaves, replace the lid and simmer for a further 15 to 20 minutes, or until the leaves have cooked down and are soft. Add the chopped tarragon and mint and cook for a further 1 to 2 minutes. Transfer the soup to a blender or using a hand-held immersion blender, liquidize the soup until it is smooth. Pour the soup back into the saucepan. Add the corn flour and milk paste to the rest of the milk and then add it to the soup. Bring the soup to the boil and then turn down the heat, making sure you stir it continually until the soup has thickened. Season to taste with salt and pepper. Serve in warmed soup bowls and scatter some chopped mint over the top of the soup as a garnish

Baked Parmesan Zucchini Chips

Baked Parmesan Zucchini Chips

Baked Parmesan Zucchini Chips

Parchment paper
2 medium zucchini, sliced into 1/4 inch thick rounds
1/2 cup egg whites
1/4 cup freshly grated Parmesan
1/4 cup whole wheat bread crumbs
1/8 teaspoon salt
1/2 teaspoon garlic powder
Freshly ground black pepper
Red pepper flakes, if desired

Preheat the oven to 425 degrees F. Cover baking sheet with Parchment paper. Place egg whites in small bowl. In separate small bowl, combine the Parmesan, bread crumbs, salt, garlic powder, red pepper flakes and a little black pepper (add or subtract spices to suit personal taste). Dip each zucchini slice in egg whites then dip each round into the Parmesan bread crumb mixture, making sure to coat it evenly on boat sides. Place slices evenly on prepared baking sheet and bake 15 minutes. Flip and bake another 5-10 minutes or until zucchini chips are golden brown and crisp. Serve immediately. Serve with Marinara for dipping.

Rhubarb Cake

Rhubarb Cake

Rhubarb Cake
4 medium Eggs
1 ¼ C. Sugar
¾ C. Oil (neutral taste, not cold pressed)
¾ C. Carbonated Orange Soda
2 ¼ C. Flour
3 T. Cocoa Powder
1 T. Baking Powder
8 stalks Rhubarb
2 C. Sour Cream
4 Eggs
1/3 C. Sugar

Preheat oven to 400. Prepare Jellyroll Pan. Clean, peel and cut Rhubarb into small pieces. Beat eggs and sugar until light and creamy. Add oil and orange drink. Briskly stir in flour mixed with baking powder and cocoa. Spread out batter in prepared pan and bake 15 minutes in lower third of oven. Meanwhile, mix sour cream, eggs and sugar for the topping. Fold in rhubarb. Spread topping over cake after 15 minutes; bake an additional 15-20 minutes.

Beefsteak Tomato and Mozzarella Salad with Arugula

Beefsteak Tomato and Mozzarella Salad with Arugula

Beefsteak Tomato and Mozzarella Salad with Arugula

3 large ripe beefsteak tomatoes, cored and sliced approximately ½-inch thick
8 oz. lowfat mozzarella cheese, sliced approximately ¼-inch thick
2 C. arugula lettuce, washed and steamed
1 large shallot, peeled and sliced
2 bunches chives, cut into 1-inch pieces
1 oz. extra virgin olive oil
1 oz. ice cubes
2 oz. Balsamic vinegar (aceto)
1 tsp. dried lavender leaves
cracked black pepper to taste

Chive Oil: Blanch chives in boiling water for 3 to 5 seconds. Immediately shock chives in cold water until chilled. Squeeze most of the water out of the chives and place in a blender. Add olive oil, ice cubes and water and puree on highest speed for 12 to 15 seconds. Pour pureed mixture in a fine strainer, placing a clear container underneath it. Push liquid through strainer with a ladle. When all oil and liquid is passed through the strainer, let stand in the refrigerator for 2 hours. At this time the dark green foam and the water will separate from the oil. The oil will be in the center of the container. With a ladle, gently skim off and discard the dark foam from the top. When you get to the bright green oil, ladle this into a separate container. Then, when you get to the water at the bottom of the oil, stop skimming. Now you have the ultimate infused flavorful herb oil. To Plate: Fan tomato slices and cheese on plates, forming an intertwined wheel. Top with arugula and shallots. Splash balsamic vinegar on lettuce, tomatoes and cheese. Top with chive oil, lavender leaves and fresh cracked pepper. Enjoy

Lemon-Lime Basil Shortbread Cookies

Lemon-Lime Basil Shortbread Cookies

1 C. all-purpose flour
1/2 C. powdered sugar plus more for pressing cookies
1/2 C. (1stick) chilled unsalted butter, cut into 1/2″ cubes
2 tsp. sliced fresh basil leaves
1 tsp. finely grated lemon zest plus 1 tsp. fresh lemon juice
1/2 tsp. finely grated lime zest
1/4 tsp. kosher salt
Sanding sugar (optional)

Decorative sanding sugar has large, crunchy crystals; available at specialty foods stores and
Preheat oven to 375°. Place flour, 1/2 C. powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level T.fuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2″ apart. Lightly dust the bottom of a flat measuring C. with powdered sugar and press cookies into 2″ rounds, dusting C. bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using. Bake until edges are brown, about 14-15 minutes. Transfer to a wire rack; let cool.

Apple Cider-Brined Tenderloin of Pork with Rhubarb Deglazing Sauce

Apple Cider-Brined Tenderloin of Pork with Rhubarb Deglazing Sauce

The sweet flavor of pork has a natural affinity with acidic fruit flavors, as in this rhubarb-cider sauce, and with spices, such as allspice and cloves, which are used here in an apple cider brine. The key to this dish is in not overcooking the pork; it should be nicely rosy in the center, very juicy and tender. And yes, it is quite safe to eat it this way and so much preferable to the dried-out, stringy stuff we are so often served in the name of pork.

2 whole pork tenderloins (preferably about 9 oz. each and 9-inches long)

2 C. apple cider
1 tsp. fine sea salt
1 tsp. sugar
½ cinnamon stick, broken
1 tsp. whole allspice
½ tsp. whole cloves

2 C. trimmed, diced rhubarb
2 tsp. brown sugar
1 C. low-salt chicken stock
1 C. apple cider

1 tsp. unsalted butter
1 tsp. cold pressed olive oil
2 tsp. balsamic vinegar
½ C. low-salt chicken stock
fine sea salt, to taste
freshly ground black pepper, to taste
sugar, to taste

Trim all fat from the tenderloins and reserve. To brine the pork, in a mixing bowl, combine the brine ingredients, and stir until the salt and sugar dissolve. Place the tenderloins in a glass baking dish and pour the brine over them. Seal tightly with plastic wrap and refrigerate for at least 6 hours or overnight. Rotate the tenderloins once or twice while brining. To make the sauce, in a small saucepan, combine the rhubarb and brown sugar, and let sit for 1 hour. Add 1 C. chicken stock and apple cider. Cook until rhubarb is actually disintegrating. Into a large measuring glass measuring C., strain the sauce, pushing against the solids to extract as much of the liquid as possible. Reserve. Remove tenderloins from the brine and pat dry with paper towels. Discard the brine. In a large sauté pan, heat the butter and olive oil. Lay the tenderloins in the pan and brown deeply on all sides. (It’s fine to cut the tenderloins if they are too long for the pan.) This process usually requires about 8-10 minutes. Do this quickly so that the pork doesn’t cook all the way through. Drain the fat from the sauté pan, and add the vinegar and ½ C. stock to the pan to deglaze. Cover the pan and braise slowly (just a bubble on the surface) until the internal temperature of the pork reads 145 degrees, about 12-18 minutes. (Pork is judged safe to eat at 137 degrees, but it is advisable to cook it somewhat beyond this point to be sure.) When the pork is done, remove from the pan and keep warm for a few minutes. Raise the heat and add the rhubarb sauce. Whisk and cook until thickened; the sauce should just coat a wooden spoon. (If desired, you can make a slurry with a tsp. cornstarch and a tsp. stock and use it to thicken the sauce slightly.) Taste and then carefully season the sauce with salt, pepper, and additional sugar if needed. Strain sauce into a small saucepan. Keep warm. Cut the tenderloin into 3/4-inch medallions, arrange on one side of four individual warmed serving plates and pour the sauce under and around. If desired, serve with a quick braise of rapini or baby vegetables, such as turnips, parsnips, and carrots.

Grilled Corn Salad with Fresh Herbs

Grilled Corn Salad with Fresh Herbs

¼ C. white lemon balsamic vinegar (or lemon juice and honey)
½ C. olive oil
Salt and pepper
½ C. fresh herbs (I used basil, parsley, chive, and dill)
6 Red and orange mini peppers, diced
3 green onions, sliced

Brush the corn with olive oil and season with salt and pepper. Grill over medium-high heat until charred. Let cool and cut the corn off the cob. In a small bowl, whisk vinegar, salt, and pepper. Gradually whisk in olive oil until emulsified. Add the herbs, peppers, and green onion to a large bowl. Add corn. Add dressing and toss to combine. Check for seasoning and add more salt and pepper as needed. Chill until ready to serve.

Zucchini and Mushroom Bread Pudding with Squash Blossoms

Zucchini and Mushroom Bread Pudding with Squash Blossoms

2-3 slices of dry bread
pesto
3 eggs
1 C. milk
1/2 C. grated cheese (I used sharp cheddar and Emmental. Feta would also be delicious, but reduce to 1/4 C. crumbled feta)
olive oil
1 clove garlic minced
1/2 shallot, finely chopped
2 medium zucchini, quarter lengthwise and cut into slices
8-10 small mushrooms
S&P
squash blossoms to decorate if available

Preheat the oven to 350 F degrees. Grease a 9 1/2 ” pie pan. Spread the dry bread generously with pesto and cut into 1 inch squares. Arrange the squares in the bottom and edges of the pie pan. Beat 3 eggs, add the milk, and beat to combine. Add salt and pepper to the egg mixture. In a frying pan, heat the olive oil and add the minced garlic and shallot with salt and pepper. Cook over medium, stirring well, for 3-4 minutes. Add the zucchini, salt and pepper, and cook for 4 minutes. Add the mushrooms and cook until zucchini is almost tender. Spread the cooked vegetables over the bread. Top with the grated cheese (or crumbled feta). Pour the egg mixture over the bread, vegetables, and cheese and use a spatula to press the ingredients down into the egg mixture. If you have squash blossoms, remove the stems and the stamens from inside. Carefully, tear open each blossom on one side so they open flat like a book. Place them on top of the egg mixture and gently press down into the egg mixture. Bake at 350 F degrees for 30-35 minutes. Enjoy with a salad!

Roasted Green Beans with Beets, Feta, and Walnuts

Roasted Green Beans with Beets, Feta, and Walnuts

2 pounds fresh green beans, trimmed
1 pound fresh beets, trimmed, peeled, and cut into thin wedges
1/2 C. sliced shallots (4 medium)
1/4 C. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 C. broken walnuts (or almonds or filberts)
1/2 C. crumbled feta cheese (2 oz.) (or chevre)

Preheat oven to 425 degrees F. In a large roasting pan combine green beans, beets, and shallots. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Roast, uncovered, for 45 to 50 minutes or until beans and beets are tender, stirring once or twice and adding walnuts during the last 10 to 15 minutes of roasting. To serve, transfer roasted vegetables to a serving platter. Sprinkle with cheese.

Rhubarb Buckle with Ginger Crumb

Rhubarb Buckle with Ginger Crumb

1/3 C. granulated sugar
1/4 C. all-purpose flour
1/4 C. finely chopped candied ginger
2 T. unsalted butter, melted

1 3/4 C. all-purpose flour
1 tsp. baking powder
1 tsp. dried ginger
1/2 tsp. baking soda
1/2 tsp. fine sea salt
3/4 C. unsalted butter, at room temperature
1 C. granulated sugar
2 eggs
3/4 C. buttermilk, at room temperature
1 pound rhubarb, trimmed and thinly sliced

Heat oven to 350 degrees. Butter a 9-inch round baking pan. Make ginger crumb topping: Mix sugar, flour, and candied ginger together in a bowl, then stir in melted butter. Put the topping in the freezer while you mix up the cake. Make the cake: whisk flour, baking powder, ginger, baking soda, and salt in a bowl. Using a handheld mixer with beaters, or a stand mixer with paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, scraping down sides of bowl after each addition. Stir in the flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients, and scraping down the sides of the bowl occasionally. Gently fold in rhubarb. Spread the batter into the prepared pan, then sprinkle the crumb topping over the cake. Bake for 45 to 50 minutes, or until lightly golden, and firm on top. Store wrapped in plastic, at room temperature, for 2 to 3 days.

Mini Garden Pizzas

Mini Garden Pizzas

1 recipe Pizza Dough
2 tablespoons Olive Oil
1 ball Fresh Mozzarella , thinly sliced
½ cup Grape or Cherry Tomatoes, sliced
1 recipe Simple Parsley Gremolata (see below for recipe)
Salt and Pepper, to top
10-12 Fresh Basil Leaves

Preheat the oven to 425 degrees. Divide the dough into 12 equal sections. Shape each section of dough into a ball. Roll each ball into a circle that is 1/8” thick. Place the dough circles spaced 2” apart on parchment-lined baking sheets. Brush the top of each dough circle with olive oil. Top each dough circle with a few slices of fresh mozzarella. Top half of the dough circles with 5-6 tomato slices, each. Add a bit of basil. Sprinkle the remaining half of the pizzas with gremolata (about 1-2 teaspoons, each). Sprinkle the pizzas with salt and pepper. Bake in the preheated oven on the top rack for 10-12 minutes, or until the cheese is bubbling and crust is golden brown.

Simple Parsley Gremolata

¼ cup Fresh Parsley, chopped
3 Garlic Cloves, finely minced
Zest of 1 Lemon

Combine all ingredients in a small bowl and mix together. Sprinkle over pizzas, meat, fish, pastas, etc. Store the Gremolata in an airtight container. Keep refrigerated. Will keep for about 1 week.

Pickled Garlic Scapes

Pickled Garlic Scapes

Are you familiar with garlic scapes? They’re the curly, wonky shoots that pop up from garlic plants in late spring and early summer. They range in thickness from hefty-chive to green-onion size and they smell and taste like mild garlic. If you’re a fan of garlic (and I assume you are if you spend much time here on Foodie with Family), then you are quite likely to be a fan of garlic scapes.

Garlic scapes are versatile; they taste amazing chopped up fresh and added to salads, in pesto, sautéed with bacon, on top of pizzas, and more. PICKLED garlic scapes take that fabulousness to an even higher plane. They add a little tang of vinegar and a hint of spice to the party. I’ve been known to fish a cold, pickled garlic scape out of the jar and munch it plain. Granted, this is a pretty bad idea if you’re going to go out to a party where you’re going to be cheek-to-jowl with a lot of people, but if you’re staying home and your sweetheart eats one, too, you’re golden. This may or may not be one of the reasons I’m a homebody.

Leaving all that aside, garlic scapes are really only available at one time of year. NOW. If you want to preserve the deliciousness that is the garlic scape in all it’s glory, there’s only one way to do it. You have to pickle it. Just imagine cracking open a jar of pickled garlic scapes in January and putting it on a pizza or chopping it up and adding it to potato salad or a pasta dish. Shoot, you can even make pickled garlic scape pesto. Can you picture anything more heart-lifting than a bowl of garlic scape pesto while the snow swirls ouside your window? Or a hearty breakfast of frittata or scrambled eggs studded with pickled garlic scapes on a cool fall morning?

To Make about 2 Pints of Pickled Garlic Scapes:
2 bunches garlic scapes (washed and trimmed of any withered or brown areas)
1 ½ C. apple cider vinegar
1 ½ C. water
2 T. kosher salt
2 T. raw sugar (can substitute granulated white sugar if necessary)

Additional ingredients PER PINT:
½ tsp. black peppercorns
½ tsp. mustard seed (not ground mustard)
¼ tsp. crushed red pepper flakes (can omit if you’re sensitive to heat)
¼ tsp. coriander seeds (not ground coriander)
Coil each garlic scape and insert into a sterilized mason or ball jar. When you have filled the jar to within ¼ –inch of the top of the jar, coil or break any extra scapes and stuff them down into the center of the jar. When the jars are full of scapes, add the spices to each pint jar. Set aside.
Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved. Carefully pour the boiling brine over the garlic scapes. The garlic scapes will probably pop up and look like they are trying to get out of the jar. Use a sterile chopstick or butterknife to push it back into the jar. Wipe the rims of the jars, then fix the lid tightly into place. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting. Be patient. It’s worth it! The pickled garlic scapes will store well for up to 8 months when stored tightly covered in the refrigerator. If at any point the scapes stick above the brine and develop mold, remove the entire scape that has mold. The rest should still be alright.

Balsamic Tomato Jam with Fresh Basil

Balsamic Tomato Jam with Fresh Basil

3 1/2 lbs tomatoes, coarsely chopped
3/4 C. brown sugar
1/2 C. balsamic vinegar
1/4 C. bottled lemon juice
1 tsp. salt
1/2 tsp. coriander
1/4 tsp. cumin
1 T. red pepper flakes
1/2 C. chopped fresh basil
1 tsp. sugar
2 tsp. pectin

Mix tomatoes, brown sugar, balsamic vinegar, lemon juice, salt, coriander, cumin and red pepper flakes in a 3 1/2 quart dutch oven. Bring to a boil then reduce to a simmer and cook until reduced by half, about 30 minutes. Stir in basil. Continue to cook until reduces slightly, about 30 minutes longer. Puree with immersion blender until smooth. In a small bowl mix sugar and pectin. Bring jam to a rapid boil, add pectin and stir until dissolved. Continue boiling jam for 2-3 minutes until reaches jelly point. Ladle jam into hot, sterile half-pint or 4oz. jars leaving 1/4-inch headspace. Process jars in a boiling water bath for 25 min.

Easy Peasy Tomato Sauce

Easy Peasy Tomato Sauce

Easy Peasy Tomato Sauce

 

15 pounds tomatoes, stems removed

8 T. bottled lemon juice (optional, if canning)

 

Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness. Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed. Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking. When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week. Alternatively, you can transfer the cooled sauce to freeze-proof containers or zip-top bags and freeze for up to 3 months.

 

Canning Method: Prepare a boiling water bath and 4 to 6 quart-sized canning jars. Follow the directions above through Step 3. Remove the stockpot from heat. Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace. Stir in 2 T. of bottled lemon juice per jar. Wipe the rims with a towel, then seal with lids and bands. Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed. Properly canned tomato sauce will be shelf stable for at least 1 year.

Whole-wheat Spaghetti with Chard and Ricotta

Whole-wheat Spaghetti with Chard and Ricotta

1 lb. dried whole wheat spaghetti
2 tsp. olive oil
1 1/2 T. minced garlic
1 lb. green chard (rinsed, ends trimmed, and coarsely chopped)
1 container (15 oz.) low-fat ricotta
1/3 C. chopped roasted, salted pistachios
1/2 C. freshly grated pecorino or parmesan cheese
1 1/2 T. grated lemon peel
1 T. lemon juice
Salt and pepper

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 C. pasta-cooking water. Return spaghetti to pan. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chard; stir 3 to 4 minutes. Add 1 C. of reserved water; cook until chard stems are tender to bite, 6 to 8 minutes. Mix chard mixture into hot spaghetti with ricotta, pistachios, pecorino, lemon peel, lemon juice, remaining 1/2 C. reserved pasta-cooking water, and salt and pepper to taste.

Yield: 4 to 6 servings
Calories: 430
Fat: 11g
Fiber: 11g

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Strawberry-Rhubarb Salad with Mint and Hazelnuts

 

½ C. blanched hazelnuts

2 rhubarb stalks, thinly sliced on the diagonal

2 T. sugar

1 T. Cointreau or fresh orange juice

1 T. fresh lemon juice

2 pounds strawberries, hulled, quartered

¼ C. torn fresh mint leaves

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.  Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.

Zucchini Pepperoni Squares

Zucchini Pepperoni Squares

Zucchini Pepperoni Squares

 

3 cups thinly sliced zucchini

1 – 3 or 4 oz. pkg. pepperoni – thinly sliced

1 cup grated cheddar cheese

1/2 cup grated Parmesan cheese

1 large clove garlic, minced

1 medium onion, chopped

1/4 cup snipped fresh parsley (or dried is o.k.)

1 1/2 tsp. dried oregano leaves

1 tsp. seasoned salt

1/4 tsp pepper

1 1/2 cups Bisquick baking mix

6 eggs

3/4 cup vegetable oil

 

Cut small zucchini lengthwise into quarters and slice thinly. Combine zucchini, pepperoni, cheeses, garlic, onion, parsley, oregano, seasoned salt , pepper and Bisquick in large bowl. Beat oil and eggs together and stir into other ingredients. Spread batter in greased 9 x 13 inch pan. Sprinkle additional Parmesan cheese over top. Bake at 350 degrees about 35 – 40 minutes, until golden brown. Cut into small squares. Best eaten when slightly warm.

Martha Stewart’s Rhubarb Crisp

Martha Stewart’s Rhubarb Crisp

2 lbs rhubarb, sliced crosswise 3/4 inch thick
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1 cup rolled oats
1/2 teaspoon ground cinnamon
vanilla ice cream, for serving (optional)

Preheat oven to 400°. In a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1/4 cup flour; set aside. In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are the size of coarse oats. Add brown sugar, oatmeal, and cinnamon. Pulse to combine. Sprinkle over rhubarb. Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

zucchini bacon fritters with basil mayo dipping sauceFor basil mayo:
1 cup basil
1 cup mayonnaise
2 T. water
1 tsp. fresh lemon juice
For fritters:
About 6 cups vegetable oil for frying
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/8 tsp. cayenne
3 medium zucchini, chopped
1/2 fresh jalapeño, stemmed and minced (including seeds)
2 T. finely chopped chives
1 large egg, lightly beaten
3/4 cup whole milk
6 slices crisp-cooked bacon, finely chopped

Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use. Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 tsp. salt, and 1/8 tsp. pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches. Serve fritters with basil mayo.

Sheet Pan Supper: Hearty Ratatouille with Goat Cheese

Sheet Pan Supper: Hearty Ratatouille with Goat Cheese

Hearty-Ratatouille-6Olive Oil Cooking Spray
1 can (12 oz.) tomato puree
3 cloves garlic thinly sliced
1/2 medium yellow onion finely chopped
Kosher salt and freshly ground pepper
2 T. unsalted butter, cut into small cubes
1 large red bell pepper
1 large Chinese Eggplant or other long skinny eggplant
1 large zucchini
1 large yellow squash
3-4 smallish yukon gold potatoes unpeeled
2 T. extra virgin olive oil
1 tsp. chopped fresh thyme
4 oz. soft goat’s cheese
1 T. roughy chopped basil leaves
Crusty Bread for serving

Preheat the oven to 375 degrees with one rack about 4 inches from the broiler and one rack in the center. Mist a sheet pan with cooking spray. Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, salt and pepper. Use a rubber spatula to spread evenly. Drop the butter cubes all over. Cut the top off the pepper, pull out the seeds. Take a sharp knife and slice into 1/8-1/4 of an inch rounds and slice the rounds into thirds. Trim the ends of the eggplant, zucchini and squash. Slice each into 1/8-1/4 inch. Slice the potatoes the same size too. Carefully arrange the vegetables over the tomato base overlapping them in a pattern going from one short end to the other. Drizzle the veggies with olive oil. Sprinkle with thyme and some salt and pepper. Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up the edges, 30-40 mins. Remove the pan from the oven and turn the oven to broil. Break the goats cheese into large crumbles and scatter evenly over the ratatouille. Broil to gently melt the cheese about 1 min. Sprinkle the chopped basil and serve warm with crusty bread.

Creamy Watercress Dressing

Creamy Watercress Dressing

4 ounces watercress (1 qt.)
1 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons anchovy paste
1 clove garlic, peeled
Salt and pepper

Rinse watercress and drain well; pat dry with towels, then coarsely chop. In a blender or food processor, whirl watercress, 1/2 cup mayonnaise, lemon juice, anchovy paste, and garlic until smooth. Pour into a bowl and whisk in remaining mayonnaise until smooth. Add salt and pepper to taste.

Pasta with Heirloom Tomatoes, Basil and Brie

Pasta with Heirloom Tomatoes, Basil and Brie

4 large (1 pound or more) heirloom tomatoes in an assortment of colors
1 pound Brie, rind removed, torn into irregular piece
1 cup cleaned fresh basil leaves cut into strips (use both red and green if you have them)
3 large cloves garlic, peeled and finely minced
1/2 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 pounds pasta in your favorite shape to hold the juices of the sauce

Combine tomatoes, brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to a boil in a large pot. Add 2 tsp. salt. Add the pasta and boil until tender but al dente. Drain pasta and immediately toss with the sauce. The hot pasta will melt the brie and bring out the aromas and flavors of the tomatoes and garlic. Serve and pass the pepper mill.

Halibut with Watercress Pesto

Halibut with Watercress Pesto

halibut with walnut pesto4 ounces watercress (1 qt.)
3 tablespoons olive oil
1 1/2 tablespoons pine nuts
1 teaspoon grated lemon peel
1 clove garlic, peeled
Salt and pepper
1 1/2 pounds boned, skinned halibut fillet
1 cup cherry tomatoes
Lemon wedges

Rinse watercress and drain well. Pick tender sprigs from stems and cut into 3- to 4-inch lengths; you should have 1 1/2 to 2 cups sprigs. Coarsely chop remaining watercress and stems; you should have 1/3 to 1/2 cup. In a blender or food processor, whirl chopped watercress, olive oil, pine nuts, lemon peel, and garlic until finely ground. Add salt and pepper to taste. Rinse fish and pat dry. Cut into four equal pieces. Set slightly apart in an oiled 10- by 15-inch baking pan. Reserve 2 tablespoons pesto; spread remaining equally over fish. Bake in a 425° regular or convection oven until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 8 to 12 minutes. Meanwhile, rinse and stem tomatoes; cut each in half. In a bowl, mix watercress sprigs, tomatoes, and reserved pesto. Spoon equally onto four dinner plates. With a wide spatula, transfer fish to plates. Add salt and pepper to taste. Garnish with lemon wedges to squeeze over fish.

Basil – Summer’s Favorite Herb

Basil – Summer’s Favorite Herb

Basil smells like summer. Take a deep whiff of its distinctive spicy-sweet scent and you can almost taste the juicy tomato slices waiting on your plate for a few flavor-filled leaves. No wonder basil is among our favorite annual herbs.

The essential oils that give sweet basil leaves their aroma are made of just a few compounds. Linalool is responsible for the light floral character; eugenol, the clove; and methyl chavicol, the anise.

But the ratio of these compounds is different in each type of basil, and consequently so is each variety’s perfume. If you grow several kinds of basil, you can select whatever scent complements the food you’re preparing.

Use standard sweet basils―the type most commonly stocked at supermarkets―for pesto or other Italian dishes; lemon basils with fish or poultry; anise basil for Thai or other spicy dishes; and red and purple basils for garnish or to add sparkle to salads. But don’t restrict yourself; experiment by growing several varieties to familiarize yourself with their fragrances and flavors. Plant basil soon for a summer harvest.

Six tasty basils

6 Tasty BasilsSweet. A generic term for classic culinary basil. Large, smooth green leaves; white flowers. Scent combines mint, spice, citrus, and anise. ‘Genovese’, shown here, is a favorite for pesto.

Anise. Also known as licorice or Thai basil. ‘Siam Queen’ is shown here. Green leaves; purple flowers and stems. Both leaves and flowers have spicy anise scent.

Cinnamon. Pointed green leaves; reddish stems; lavender flowers. Strong cinnamon scent.

Lemon. Small light green leaves; white flowers. Sweet lemon scent plus traces of mint and spice. ‘Sweet Dani’, shown here, is the best-known variety; ‘Mrs. Burns’ has bigger leaves, stronger scent.

Purple-leafed. Burgundy- to plum-colored foliage; white to lavender flowers with dark bracts. Mild to peppery taste depending on variety. ‘Red Rubin’ is shown here. ‘Dark Opal’ and ‘Purple Ruffles’ are two other common varieties.

Bush. Also known as Greek or dwarf basil. Tiny leaves on 1-foot-tall plants; white flowers. Stems are soft and succulent, so you can chop up entire sprig, stem and all. Flavor and fragrance vary but tend to be spicy.

Planting and care

One strategy for making the most of the short basil season is to establish a quick crop by starting with seedlings; most nurseries carry at least a half-dozen varieties. Wait until nighttime temperatures remain above 55° to plant seedlings or sow seeds directly in the ground. If you want to get a head start, sow seeds indoors four to six weeks before setting out.

Plant in a location that provides at least six hours of direct sun. (In hot locations, light afternoon shade is preferable.) Soil should be neutral (6 to 6.5 pH), rich, and well drained. Space plants 10 to 12 inches apart; seeds about 1 inch apart.

Water. Give plants about 1 inch of water per week. Feed with fish emulsion or a balanced fertilizer when you transplant, then fertilize once or twice during the growing season, such as after a heavy harvest.

Check for pests. Slugs and snails love basil. Encircle young seedlings with a barrier of copper flashing to deter pests.

Harvest generously and frequently. Basil tastes better before it flowers, and it will start flowering after producing about six pairs of leaves. Snip off growing tips often. Cut whole stems. When plants start to get ahead of you, cut them back to the bottom two leaves, and use your harvest to make pesto. Or use the flowering stems in bouquets; Thai basil is especially attractive.

Search for Basil Recipes

Classic Pesto
Basil Lemonade
Basil Oil
Thai-Inspired Chicken & Basil Stir Fry
Orange-Basil Cooler
Tomato & Basil Orzo Salad
Creamy Basil Zucchini Soup
Bacon Basil Tomato Sandwich
Basil-Thyme Gimlet
Grilled Grass Fed Rib Eyes with Basil Lemon Butter

Sungold Tomato Preserves

Sungold Tomato Preserves

sungold4 pounds sungold tomatoes
3/4 cup lemon juice
2 tablespoons cider vinegar
3/4 cup brown sugar
2 cups sugar
2 teaspoons cinnamon
2 teaspoons nutmeg

In a food processor or blender, blend the tomatoes until mostly smooth. Mix the tomato puree with the rest of the ingredients in a large stockpot. Heat over medium-high heat and bring to a boil. Reduce the heat and allow to simmer for about an hour, or until the preserves will mound on the back of a spoon without sliding off immediately. Use an immersion blender to smooth out the preserves.

Tip: If you don’t have an immersion blender, you can process the preserves in batches in a food processor or blender. Alternatively, don’t blend the preserves any further, and enjoy the more chunky preserves.

While the preserves cook, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

When the preserves are almost done, move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

Fill the jars with preserves up to ¼” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 15 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.

Try making a grilled cheese and tomato preserves sandwich.

Heirloom Tomato and Goat Cheese Tartlet

Heirloom Tomato and Goat Cheese Tartlet

HeirloomTomatoBlack-Pepper Crusts (recipe follows)
Pesto (recipe follows, or use your favorite)
3 cups heirloom tomatoes, cut in half
1 tsp. sea salt
1/2 tsp. ground black pepper
1 (4-ounce) package goat-cheese crumbles
Garnish: fresh oregano and micro basil

Preheat oven to 400°. Line a baking sheet with parchment paper, and place prepared Black-Pepper Tartlet Crusts on baking sheet. Spoon about 3 T. Pesto into bottom of each crust. Fill each tartlet with tomatoes, and season evenly with salt and pepper. Sprinkle cheese over tomatoes, and bake for 15 minutes, or until cheese is slightly browned. Garnish with oregano and micro basil, if desired. Serve immediately.

Black Pepper Tartlet Crusts

2 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup unsalted butter
3/4 cup sour cream

In the work bowl of a food processor, combine flour, salt, and pepper; pulse to combine. Add butter, and pulse until crumbled. Add sour cream, and pulse until mixture comes together. Remove mixture and form into a disk; wrap with plastic wrap, and refrigerate until firm, at least 2 hours. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut 6 (5-inch) rounds from dough. Place a round in bottom and up sides of each of 6 (4-inch) tartlet pans. Line tartlet crusts with parchment paper to cover bottoms and sides, and top with pie weights. Bake for 15 minutes. Remove from oven; cool slightly. Remove pie weights and parchment paper. Return to oven, and bake for an additional 10 minutes, or until lightly browned. Remove from oven, and cool.

Pesto

3 cups fresh basil leaves
3 T. fresh oregano leaves
3 T. fresh lemon juice
3 garlic cloves, peeled
1/4 cup grated fresh Asiago cheese
1/4 cup toasted pine nuts
1/2 tsp. coarse salt
1/2 tsp. ground black pepper
1/3 cup olive oil

In the work bowl of a food processor, combine basil, oregano, lemon juice, garlic, cheese, and pine nuts; pulse until smooth, scraping down sides of bowl as necessary. Add salt, pepper, and olive oil; pulse until smooth. Prepared pesto can be stored, refrigerated in an airtight container, for up to 3 days.

Broiled Balsamic Tomatoes with Spinach & Mozzarella

Broiled Balsamic Tomatoes with Spinach & Mozzarella

a911fc92bb6f814555585b412604bc7f2 Good Quality Tomatoes
Balsamic Vinegar
EVOO
Spinach
Garlic
Salt & Pepper
Mozzarella

Cut tomatoes in half, sprinkle balsamic vinegar over the cut sides. Place in Ziploc bag, add a little extra vinegar and set aside. Marinate tomatoes in balsamic vinegar for 30 minutes. While marinating, mince garlic. Heat a small amount of EVOO over medium heat and add the garlic, stirring constantly. Add in spinach, toss to coat, cover and remove from heat to allow spinach to wilt. Remove tomatoes from bag and lay on a baking sheet; season with salt and pepper. Bake for 7 minutes at 350 degrees. Then top with sautéed spinach and mozzarella. Broil until cheese melts.

Tomato, Onion, and Roasted Lemon Salad

Tomato, Onion, and Roasted Lemon Salad

1tomato-onion-and-roasted-lemon-salad-940x560 lemon, halved lengthwise, thinly sliced, seeds removed
1 tablespoon thinly sliced fresh sage leaves
½ teaspoon sugar
2 tablespoons olive oil, divided
1 tablespoon pomegranate molasses
½ teaspoon ground allspice
Kosher salt and freshly ground black pepper
1½ pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
½ small red onion, thinly sliced
¼ cup fresh flat-leaf parsley leaves with tender stems
¼ cup fresh mint leaves, torn if large
¼ cup purple sprouts or microgreens (optional)

Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry. Gently toss lemon slices with sage, sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool. Whisk pomegranate molasses, allspice, and remaining 1 T. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.