Zoodles With Basil Pesto
If you are not a fan of zucchini noodles, by all means, use cooked pasta.
2 tablespoons butter
1/4 cup basil pesto, see recipe below
1/2 cup grated Parmesan cheese
Cut the base end off the zucchini and use the other end to hold while the zucchini turns in the gadget.
In a large skillet, heat the butter and, then, add the zucchini noodles; toss for 2-3 minutes. Add the cheese and pesto sauce; toss the zoodles until completely covered in pesto.
4 packed cups washed basil leaves
½ cup shelled pistachio nuts, pignoli or walnuts
4 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.
Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process.
Keep processing until the mixture is smooth. Store in a covered container in the refrigerator.
2 large vine ripe tomatoes
4 oz fresh mozzarella
Extra-virgin olive oil
Freshly ground black pepper
¼ cup fresh basil leaves, sliced thin
Slice the tomatoes and mozzarella cheese into 1/4″ slices.
Assemble the salad by layering slices of tomato, mozzarella, and basil leaves on a serving plate.
Season with salt, pepper, and drizzle with the olive oil.
Scatter a few olives around the serving plate and serve.
Grilled Ribeye Steak
1 ¼ lb bone-in Ribeye steak
2 teaspoons steak seasoning (I use Pensey’s)
1 tablespoon butter
Press the steak seasoning onto the steak and let it sit at room temperature for one hour before grilling.
Preheat an outdoor grill or a stovetop grill pan. Oil the grill.
Place the steak on the grill and cook for 4 minutes. Turn the steak over and grill for 3 minutes for medium-rare or 4-5 minutes for medium.
Remove to a plate and place the butter on top of the steak. Let rest 5 minutes before slicing.