Basil Cashew Pesto

Pine nuts are expensive and I haven't been able to get them lately.  This recipe uses cashews instead, but you can make pesto with just about any nut.  I am going to use pistachios next!

1 garlic clove, peeled
2 large handfuls fresh basil
15 whole cashews, about
fresh black pepper
olive oil
1/4 c Parmesan cheese

In a food processor, place the garlic, basil and cashews.  Chop until very fine and well combined.  With the motor running, pour a thin stream of olive oil in the chute.  Stop when the pesto reaches desired consistency.  I like mine thick so that I can spread it on bread or add it to mayo.  Add in the Parmesan and lots of fresh black pepper; taste and adjust the seasoning.

Tomato Pesto Tart

This is a super fast meal that uses pie crust for the base and a pesto instead of tomato sauce, so the crust doesn't get soggy.  You can use store bought pesto if you don't fee like making your own.







1 refrigerated pie crust
1/3 cup mayo
3 Tbsp pesto*
1 large handful + 1 cup shredded mozzarella
1/4 c grated Parmesan cheese
pepper
3 Roma tomatoes thinly sliced, or 1 pt small tomatoes halved

Preheat oven to 400. On a lightly floured cutting board, roll the pie crust out a little more so it fits on a baking sheet.  It doesn't have to be a perfect rectangle.  Use your knife to cut 2 opposite sides so that it fits on the baking sheet.  Flute edges (you can see mine are just done with my 2 left fingers and 1 right finger pressing between to make the edge).  Bake for 6-8 minutes or until edges are starting to brown.

Meanwhile, mix the mayo, pesto, a large handful or mozzarella and the Parmesan together.  Season with  lots of pepper.  Spread mixture onto the crust.  Top with the sliced tomatoes and sprinkle with remaining mozzarella cheese.  Bake for an additional 10+ minutes until the cheese has melted and the edges are a deep golden brown.  Serve immediately.

* Pesto recipe

Jalapeno Popper Dip

This dip is all the flavor of a jalapeno popper without the fuss of having to stuff and fry them.  Serve with Fritos Scoops, or if you want to be a little healthy, thick cucumber slices and bell pepper wedges.

8 oz light cream cheese
1/2 c mayo
4 oz shredded monteray jack cheese
1/4 c + canned jalapeno peppers, drained
1/4 c + canned diced green chilies
1/4 c Parmesan cheese
1/4 c panko crumbs

Turn oven to 400.  Either with a hand mixer or in the food processor, mix the cream cheese, mayo, jack cheese, jalapeno peppers and green chilies.  Taste and add more peppers if not spicy enough.  Spread in  a glass pie plate sprayed with Pam.  Sprinkle the Parmesan cheese over the top, then the panko, pressing down lightly into the cream cheese mixture.  Bake for 20 - 25 min until golden and edges are bubbly.  Serve immediately.

Soy-licious Orange and Garlic Asparagus

A lot of flavor from fresh oranges, and depth of flavor from fish sauce.

1 large bunch pencil thin asparagus, ends snapped off and cut into 2" pieces
2 Tbsp soy sauce
1 Tbsp mirin
2 tsp fish sauce
1 tsp sesame oil
1 garlic clove, microplaned
1 large orange - both zest and sections

In a microwave safe bowl, place asparagus and a splash of water.  Cover with plastic wrap and microwave for 4 minutes.  Test for desired amount of crispness and continue microwaving at 1 minute intervals until desired doneness.  Barely pull the plastic wrap back and use it as a cover to drain the water from the bowl.  To the hot asparagus, add the soy sauce through the garlic clove.  Zest the orange over the bowl.  On a cutting board, cut off the ends of the orange and carefully use your knife to slice off the peel, leaving as much fruit as possible, but getting all the pith (white part) off.  Holding the peeled orange in your hand over the asparagus bowl, use a paring knife to cut out the sections of orange along the membranes.  This is called 'supreme'.  Congrats, you are a fancy chef now!  Once all of the sections are cut out, squeeze the juice out of what is left.  Use a spoon or your OJ covered hands to gently toss the asparagus salad.  Taste and season with salt and pepper.  Serve warm or at room temp.  Yum!

Mozzarella Salad

This makes a great side for any grilled meat, or on top warm crusty grilled bread pieces.

1 pt cherry tomatoes
1/2# small mozzarella balls
10-12 large basil leaves
1 garlic clove
2 green onions, thinly sliced on the bias
Kosher salt and pepper
2 -3 Tbsp. olive oil

Over a large bowl, microplane the garlic and add the green onions.  Stack the basil leaves on top of each other and roll up cigar like.  Slice the basil into thin ribbons and add to the bowl.  Cut the cherry tomatoes in half and mozzarella if needed.  Add to the bowl.  Sprinkle with several pinches of salt and grind some pepper.  The salt will draw liquid out of the tomatoes as it sits, diluting the salty flavor, so use a little more salt than you think you need.  Add several swirls of olive oil and toss everything together.  Allow to sit for 30 min or so before serving so the the tomatoes release some of their juices.   Delicious on its own, and super tasty on warm bread - either grilled or done crostini style in the oven.

Haricot Verts with Tomatoes and Almonds

Quick and easy, haricot verts (french green beans) have a slightly nutty taste and cook more quickly than green beans.  Paired with tomatoes and almonds, these veggies go well with grilled meats.

1# haricot verts
1 Tbsp EVOO
1/2 pt cherry tomatoes
1/4c chopped almonds
1/4c water
salt and pepper, to taste

In a large skillet, put the olive oil, water and haricot verts.  Cover with a lid or foil and cook over high heat, allowing the beans to steam, for about 5 minutes, or until beans are crisp-tender.  If water cooks out before beans are done, add a little more.   Add the cherry tomatoes and cook until slightly wilted and beans are tender.  The water should be about cooked out at this point.  Add the almonds, cook another minute and season with salt and pepper.

Red Coconut Curry Sauce with Vegetables

This sauce is great with the Asian Meatballs, but without is a delicious vegetarian option. You can substitute your favorite veggies.

1 red bell pepper
2 stalks celery
1 onion
2 swirls olive oil
1 can sliced water chestnuts, drained
2 Tbsp. red curry paste
1 can coconut milk - NOT light
1-2 pkgs udon noodles
salt, soy sauce or fish sauce to taste
1 large handful cilantro, chopped
Asian meatballs, if using

Cut the red pepper into small, bite size pieces. Slice the celery thinly on the bias.  Dice the onion.  In a large skillet, heat the 2 swirls of olive oil.  Add the cut veggies and saute until crisp-tender.  Add the curry paste and stir to coat the veggies.  Cook for 1-2 minutes until very fragrant.  Add the water chestnuts and coconut milk.  If using two packages of udon noodles, add half a can of water to the pan.  Cook until hot, bubbly and thickened.  Stir in the udon noodles and stir gently to separate.  Check the seasoning and add either salt, soy sauce or fish sauce. I  prefer the fish sauce - not only does it add a little saltiness, but layers of flavor.  At the last minute, stir in the chopped cilantro and serve immediately.

If using the meatballs hot out of the oven, place them in the bowls and ladle the noodles and sauce over the top. If using them frozen, add the meatballs to the sauce BEFORE the udon noodles.  Add a little extra water, reduce heat and cover.  Simmer until heated through.  Then gently add the noodles, stirring around the meatballs. Season with fish sauce to taste.  Place into bowls and sprinkle the cilantro on top.

Tomato Bruschetta w/o the Bread

This dish is so flavorful and the cucumbers give it some crunch, so you don't miss putting this topping on bread. I ate it as a side dish with my Shrimp and Mussels Steamed with Riesling.

1 pt. cherry or grape tomatoes, halved
1/2 English cucumber, slightly peeled and cut into small cubes
1 large ball fresh mozzarella, cut into small cubes
1 garlic clove, minced or grated on a microplane - this is the best way so you don't get any offensive large
   chunks, plus the garlic then almost dissolves into the dressing
large handful of fresh basil, cut into a chiffonade*
2 Tbsp. good quality Balsamic vinegar
a drizzle of EVOO
salt and pepper

To chiffonade the basil, simply stack the basil leaves on top of each other, then roll into a long cigar.  Cut into very thin strips by cutting across the cigar shape.  In a large mixing bowl, place all the ingredients and stir to combine.  Let sit while you prepare the rest of dinner.  Taste for seasoning and adjust.  The tomatoes should start to give off a some liquid, but if it isn't saucy enough, add another drizzle of vinegar.

Creamy Zucchini

A great side dish to have with any grilled meat.  The recipe can easily be doubled to take with you to a potluck.  To keep it warm in a crockpot, add a little extra liquid - either water or some more half & half so that as it sits in the crockpot it doesn't get pasty.

4 zucchini, grated on a box grater or using the shredder attachment on your food processor

1-2 swirls EVOO

2 or 3 wedges laughing cow light cheese - the chipotle adds a smoky flavor - yum!  OR
2 oz light cream cheese

2 Tbsp - 1/4cup FF half and half

several shakes of Parmesan cheese

salt and pepper

Heat oil in a skillet over high heat until screaming hot. Add the zucchini and a large pinch of salt. The zucchini will give off a lot of water, so keep the flame up and stir a lot to help the water evaporate. Once the water cooks out, then the zucchini can start to saute. At this point you can lower the heat and cook until desired degree of softness. Add the wedges of cheese, the Parmesan cheese and 2 Tbsp of the FF half and half. Stir to melt the cheese. Add more half and half to thin if needed. Taste and adjust seasoning with salt and pepper. The leftovers are great the next day!