Of course with all this basil growing in my garden, I have to make pesto. After I have made about 10 containers of pesto for the freezer, I try to think about other ways to use this fantastic herb.
One of the best ways to preserve excess basil is to chop it fine. Place it in a food processor with a few tablespoons of olive oil. Then, simply pour the shredded basil oil into ice-cube trays and freeze. As you need a bit of fresh basil, it will be easy enough to pull out a cube of basil and add it to tomato sauce, stew or salad dressing. Much better than dried.
Pesto alla Genovese
4 cups tightly packed basil leaves (no stems)
1 large peeled garlic clove
1/4 cup toasted pine nuts
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/ 2 to 3/4 cup extra-virgin olive oil
1 cup freshly grated Parmigiano Reggiano
In a blender of food processor, combine the garlic, pine nuts, salt, pepper and ½ cup of the olive oil.
With the machine running, add the leaves a few at a time. Add more olive oil until a smooth paste forms.
Pour the pesto into a storage container and pour a thin layer of olive oil over the surface of the pesto to keep it from darkening.
If using that day, store at room temperature. If using later in the week, refrigerate the pesto and bring it to room temperature before using. Any longer than that store in the freezer.
Stir in the cheese just before serving.
Toss this sauce with your favorite pasta.
Pasta With Basil Pesto
12 oz short dried pasta
Half the of the prepared basil pesto recipe from above
Grated Parmesan cheese and freshly cracked black pepper.
Cook the pasta al dente in boiling, salted water. Reserve a ½ cup of the pasta cooking water. Drain the pasta and place in a pasta serving bowl. Add the pesto and pasta cooking water. Stir well and top with grated cheese and black pepper before serving.
How To Use Pesto In Your Cooking
Stir a tablespoon of pesto into most vegetable soups just before serving.
Spoon a thin layer of pesto onto toasted bread slices, top with shaved Ricotta Salata or another firm grating cheese, and serve as an appetizer.
Whisk pesto into a risotto.
Beat equal parts of pesto and Ricotta cheese together and spoon into scooped out cherry tomatoes.
Toss grilled vegetables (peppers, zucchini, and eggplants) with a little pesto.
Spread on focaccia bread when making a Panini.
Add pesto to your favorite poultry stuffing.
Don’t forget to add it to your favorite spaghetti sauce recipe.
What Else Can You Do With Extra Basil?
Lemon Basil Garlic Butter
This butter is a great addition to chicken, fish or steak. It is also good on grilled corn on the cob.
Makes 8 tablespoons
1/2 cup salted butter, softened to room temperature
1/4 cup finely chopped fresh basil
1 garlic clove, finely minced
1/2 teaspoon fresh lemon zest
1/4 teaspoon cracked black pepper
Mix together all the ingredients until blended well.
Wrap in plastic wrap and refrigerate for up to a week.
Tomato Basil Grilled Cheese Sandwich
4 ounces fresh mozzarella cheese, sliced
8 large fresh basil leaves
2 plum tomatoes, sliced thin
4 slices sourdough bread
Salt and pepper to taste
2 tablespoons olive oil
Layer the cheese, basil and tomatoes on two bread slices. Sprinkle tomatoes with salt and pepper. Top with remaining bread.
Heat the oil in a large skillet. Add the sandwiches. Cook until the bottom is toasted, turn the sandwich over with a large spatula and cook until the second slide is toasted. Serve immediately.
Gnocchi are Italian dumplings and they should be light and fluffy when you serve them. Store bought gnocchi can be a little dense and heavy. How do you get the lightness in the dough? By not using too much flour and using flavor ingredients that are not heavy. I never just use just flour and potato in the dough. I like to add ricotta cheese and alternate the potato with other vegetables, such as butternut squash, pureed carrots, sweet potatoes or spinach. They are not difficult to make at home, so give gnocchi a try.
2 medium baking potatoes, cooked and peeled
1 teaspoon salt
½ teaspoon black pepper
1 cup whole milk ricotta cheese
2 cups 00 (Italian) flour or all-purpose flour
Dice the cooked potatoes and place them in an electric mixer bowl. With the paddle attachment mash the potatoes.
Add the salt and pepper.
Mix the egg and ricotta together in a small mixing bowl. Add to the potatoes in the mixer along with the flour.
Mix until thoroughly combined and the dough comes together.
Place the dough on a floured board and knead a few minutes until smooth.
Divide in half. This recipe usually comes out to weigh about 2 lbs.
Wrap one half in plastic wrap and refrigerate until it is time to cut the gnocchi.
Wrap the other half in plastic and place in a freezer zip-lock beg. Freeze the dough for another time.
This dough freezes well. Defrost overnight in the refrigerator when you want to use it.
To shape the gnocchi:
Remove the dough from the refrigerator about 30 minutes before making the gnocchi.
Spread some flour on a large work surface and cut the dough into four equal pieces.Take one piece and cut it in half.
Roll the piece of dough into a snake about 1/2 inch thick, then cut it into 1 inch pieces.
Dust the gnocchi with a little flour and push the tines of a fork into one side of the dumpling.
Place the gnocchi on a waxed paper tray dusted with flour and cover with a dry kitchen towel.
To cook the gnocchi
Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty.
Place a pasta bowl close to the stove.
Add the gnocchi to the boiling water and cook until they rise to the top of the boiling water.
You may have to do this in batches, so as not to crowd the pan.
Remove the gnocchi with a spider, allowing the water to drain and place the gnocchi in the bowl.
Continue until all the gnocchi are cooked.
Sauces for Gnocchi
Tomato and Fresh Basil
1/4 cup extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
4 cloves garlic, sliced
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 teaspoons kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil.
Reduce heat and simmer, uncovered for about 15 minutes or until thickened. Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste.
2 cups fresh basil leaves (about 1 large bunch)
3 cloves garlic
½ cup pine nuts (or walnuts)
3/4 cup freshly grated hard cheese such as Parmigiano-Reggiano or Pecorino-Romano cheese, or a combo of the two
½ cup olive oil
Kosher salt to taste
Combine all the ingredients except the oil and cheeses in a food processor. Pulse until the pesto is blended into a slightly coarse paste.
Transfer to a bowl and stir in the oil and cheeses.
To serve with pasta, you can toss the cooked pasta directly with the pesto. Or, if you want to thin out the pesto sauce a little, add a spoonful or two of the hot pasta water to the pesto, then toss with the cooked pasta and serve right away.
1 pound cremini mushrooms, cleaned and sliced
4 garlic cloves, minced
1/2 cup white wine
2 teaspoons fresh thyme, chopped
1/2 cup half & half
1/2 cup Grana Padano cheese, grated (or Parmesan)
1/2 cup fresh parsley, chopped
salt and pepper, to desired taste
Heat a large nonstick skillet over medium high heat. Add oil and butter, swirl to coat the skillet.
Add the onion, mushrooms, garlic and a pinch of salt and pepper; sauté 20 minutes until mushrooms are browned and have released their liquid.
Add wine and thyme and cook for a few minutes until liquid has evaporated. Remove pan from heat.
Add hot cooked pasta another sprinkling of salt, half & half and Grana Padano to the skillet, tossing to combine.
Add cooking pasta cooking liquid until desired moistness and continue to toss. Sprinkle with parsley.
1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
1/2 apple, diced
1/4 cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley
Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally.
Season with salt, black pepper, and cayenne pepper.
Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes.
Drain pasta, reserving a cup of pasta water.
Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
1/4 teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.
And Our Favorite
1/4 cup unsalted butter
1 cup grated Parmesan or Pecorino cheese
Black pepper to taste
12 sage leaves, sliced
To make the sauce:
Heat the butter and sage together in a small skillet. Pour the melted butter over the cooked gnocchi, add the cheese and mix well. Garnish with black pepper and serve immediately.
Sometimes you don’t want to spend several hours in the kitchen fixing dinner but you want something really good. This dinner fits that description – quick to make and great taste all together.
Swordfish In Pesto Cream
1 swordfish fillet, about 12 oz
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1/4 cup heavy cream
1/4 cup prepared basil pesto
1/2 teaspoon finely grated lemon zest
1 cup rice cooked according to package directions
Season both sides of the swordfish with salt and black pepper. Cut the fish into two equal pieces.
In a medium skillet, heat the oil and butter over medium-high heat. Add the fish and cook 5 minutes per side, until golden brown.
In a medium bowl, whisk together the heavy cream, pesto and lemon zest. Add mixture to the pan and bring to a simmer. Simmer 2 minutes, until the sauce thickens.
Transfer the cooked rice to a serving platter. Top the rice with the fish and spoon the sauce over the top.
Green Beans With Tomato
½ pound fresh green beans, trimmed
¼ cup water
1 small shallot, minced
1 small garlic clove, minced
2 fresh plum tomatoes, diced
1 tablespoon olive oil
¼ teaspoon dried oregano
Salt and pepper to taste
Heat the oil in large nonstick skillet over medium heat. Add the shallot and garlic and sauté until the shallot softens slightly, about 5 minutes.
Add the green beans, tomatoes, oregano and water. Cook until the beans are crisp-tender, stirring and tossing occasionally, about 10 minutes.
Every once in a while, it is nice to just have dinner with your partner.
Southern Pimento Cheese Stuffed Celery
- 1/3 cup reduced-fat cream cheese (Neufchâtel), softened
- 8 ounces shredded sharp Cheddar cheese (about 2 cups)
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 3 tablespoons low-fat mayonnaise
- 3 tablespoons drained chopped pimientos
- 1 teaspoon grated onion
- 1/8 teaspoon garlic powder
- Pinch salt
- Pinch ground cayenne pepper
- Celery stalks, cut into 4 inch lengths
Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine.
Scrape into a serving bowl, cover and refrigerate for 30 minutes or up to 2 days.
Use the spread to fill celery stalks and serve immediately.
Grilled Crab Stuffed Salmon Rolls
- 1 Salmon Fillet, about 8 oz, skin removed
- ½ cup shelled, fresh lump crab meat
- 1 tablespoon minced onion
- 1 tablespoon minced celery
- 1 tablespoon minced green bell pepper
- 2 teaspoons mayonnaise
- ¼ teaspoon seafood seasoning (Old Bay)
- ¼ teaspoon ground garlic
- 1 teaspoon lemon juice
For the stuffing
Mix the crab meat with the vegetables and seasoning.
For the salmon rolls
Cut the salmon fillet in half lengthwise. Divide the stuffing in half and spread on the skinned side of the salmon fillet. Roll up tight and secure with metal skewers or Butcher’s string.
Refrigerate until time to grill.
Preheat the grill to medium hot.
Place pinwheels on a sheet of heavy-duty foil that has been coated with olive oil cooking spray. Poke a few holes into the foil.
Slide the foil onto the hot grill and grill with the lid closed for about 10 minutes.
To cook indoors
Heat the oven to 400 degrees F. Lightly coat a glass baking dish with cooking spray.
Place pinwheels the pan. Brush pinwheels with butter, cover loosely with foil and bake 15-20 minutes..
Spaghetti with Basil Pesto Sauce
- 4 oz spaghetti
- 1/4 cup prepared or homemade basil pesto
- 1/2 cup grated Parmesan cheese
- Fresh ground black pepper
Cook the spaghetti in boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water and drain the spaghetti.
Add the pasta cooking water, the basil pesto and the Parmesan cheese to the empty pasta pot and stir until combined. Add the drained pasta, toss and serve.
Tomato Cucumber Arugula Salad
- 1 large tomato cut in half and sliced
- 1/4 of a cucumber, cut in half and sliced
- 2 scallions, finely diced
- 2 cups arugula
- Italian vinaigrette
Combine the salad ingredients. Add salt and pepper to taste. Add enough salad dressing to just moisten the ingredients and toss, Serve immediately
Peach Frozen Yogurt
Makes about 4 1/2 cups
- 1 pound peaches, peeled
- 2 cups nonfat plain Greek yogurt
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons pure vanilla extract
- Garnish with chopped mint leaves
Combine peaches, yogurt, sugar, lemon juice and vanilla in a food processor and blend until smooth.
Transfer to a freezer-safe bowl, cover and freeze, whisking mixture vigorously every 30 minutes until just frozen throughout, 2 to 3 hours.
(Whisking helps to break up the ice that forms when freezing.) Frozen yogurt is ready when it is too thick to whisk.
Stir with a spatula, transfer to an airtight container and store in the freezer. Serve garnished with chopped mint.
This is the season of abundance. Now cherries, apricots, plums, summer squash, watermelon and tomatoes, etc., start showing up at the markets – and they’re not being shipped here, unripe, from Mexico, Guatemala or Chile. This is truly the hallmark of the beginning of the season of abundance. There is so much to choose from, you have to stop yourself from buying more than you can use in a week. I try to incorporate as many of these vegetables and herbs into my recipes to get full benefit from them. I also freeze some produce for the winter, when these items are not available.
I don’t like a lot of mayonnaise in my salads, but feel free to add additional mayonnaise if ½ cup is not enough for you. Use seasonal vegetables in the salad whenever possible.
- 8 oz elbow macaroni
- 2 celery stalks, finely diced
- 1/2 onion finely diced
- 1/2 bell pepper finely diced
- 1 cup grape tomatoes, halved, seeded and finely diced
- 1/4 cup spicy cherry peppers, diced or pickle relish
- 1/4 cup minced parsley
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- Pinch black pepper
Make the dressing by combining the ingredients and set aside while you cook the macaroni. Cook the pasta al dente in boiling salted water, drain and add the dressing while the pasta is warm.
Add the chopped vegetables and mix well. Add salt to taste, but I find this type of salad doesn’t need salt. The mayonnaise, pasta cooked in salted water and seasonings add enough.
Chill the salad for several hours before serving.
Herb Marinated Grilled Chicken
The marinade used for this chicken recipe makes the chicken really delicious.
- One 3-4 pound chicken, wing tips removed
- 1 tablespoon fresh lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- ½ cup finely chopped fresh herbs ( I used oregano, basil, sage, parsley, rosemary, chives and thyme because that is what is growing in my garden.)
- 1/4 cup extra-virgin olive oil
Combine the marinade ingredients in a small mixing bowl or measuring cup.
Using kitchen shears, cut along both sides of the chicken backbone; remove the backbone (Save it for broth).
Turn the chicken, breast side up, and press down firmly on the breast bone to crack and flatten it. Tuck the wings under the back.
Transfer the flattened chicken to a medium glass baking dish. Loosen the skin a little and rub the marinade under and over all the skin of the chicken.
Cover the dish with plastic wrap and refrigerate overnight. Remove the chicken from the refrigerator one hour before cooking.
Heat an outdoor grill to high with all the burners on, then, turn one or two burners to the lowest setting to create a low heat area.
Grill the chicken, skin side down over the hot side of the grill, until the skin is browned and crisp, about 8-10 minutes. Turn the chicken skin side up and move to the low heat side of the grill.
Cover and grill over low heat until cooked through, about 20 – 30 minutes. Internal temperature should be around 170 F.
Transfer the chicken to a cutting board and let rest for 10 minutes. Internal temperature should rise to 180 F. Carve the chicken and serve.
Big Batch Basil Pesto
Pesto freezes well. I don’t add Parmesan cheese to basil pesto until I am ready to serve it.
Makes 3 cups
- 4 cloves garlic, peeled and halved
- 2 teaspoons kosher salt
- 2 teaspoon coarsely ground black pepper
- ½ cup chopped walnuts
- 4 cups packed fresh basil leaves
- 3/4 cup extra virgin olive oil
Wash basil well and drain in a colander.
In the bowl of a processor, place the garlic, salt, pepper and walnuts. Process until ground. Add the basil leaves and return the top with the spout removed.
While the machine is running slowly pour in the olive oil and process until the mixture is smooth. Pour into a refrigerator container or into freezer containers.
Drizzle a layer of olive oil on the top of the pesto to keep it from turning dark.
Green Beans and Potatoes with Pesto
- 1 pound potatoes, cut into thick slices
- 1 pound green beans, trimmed and cut into 1-inch pieces
- 1/4 cup Basil Pesto, recipe above
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan
- 1 tablespoon fresh lemon juice
Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes.
Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 5 minutes. Drain
Transfer the vegetables to a large serving bowl. Season lightly with salt and pepper. Add the pesto, Parmesan cheese and lemon juice. Stir to coat evenly.
Leftover Grilled Chicken Salad Plate
- Leftover grilled chicken, sliced (see recipe above)
Any combination seasonal vegetables, such as :
- Sliced tomatoes
- Cooked corn on the cob, shucked
- Red onion, sliced
- Sliced bell pepper
- Boiled potatoes
- Sliced cucumber
- Cooked green beans
- Slices of ripe cantaloupe melon
- 3 cups fresh lettuce
- Homemade Ranch Dressing, (see recipe here)
Line a serving platter with the lettuce. Arrange the chicken slices and vegetables over the lettuce in an attractive pattern. Drizzle with the Ranch dressing before serving.
Chocolate Zucchini Cake
- 2 cups all-purpose flour
- 1/2 cup cocoa, plus extra for the pan
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 1/2 cups sugar
- 1/2 cup unsalted butter
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened applesauce
- 1/2 cup buttermilk
- 1/2 cup semisweet mini chocolate chips
- 2 cups shredded zucchini
- 2 1/2 cups cappuccino chips or semisweet chocolate chips
- 1 cup heavy (whipping) cream
- Chocolate sprinkles for garnish, optional
Preheat the oven to 325°F. Lightly coat a 9″ x 13″ pan cake pan with cooking spray and lightly dust with cocoa powder.
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda, baking powder and salt. Set aside.
Squeeze the shredded zucchini dry in a paper towel to remove some of the moisture.
In the large bowl of an electric mixer, beat together the sugar, butter and oil until well blended and light.
Add the egg and continue beating. Beat in vanilla, buttermilk and applesauce.
Stir in the flour-cocoa mixture. Fold in the grated zucchini and mini chocolate chips.
Pour the batter into the prepared pan.
Bake the cake for 50 minutes or until a cake tester inserted in the center comes out clean. Cool on a rack.
To make the topping:
Heat the chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Pour into a bowl and chill.
When ready to frost the cake, whisk the topping and spread on top of the cake. Add the chocolates sprinkles, if using.
Store the cake in the refrigerator.
In the US, we waste roughly 40 percent of all the food we produce. Food production is a resource-intensive process, requiring water, energy, land, soil, human labor and an elaborate web of production, processing and distribution. When we throw away food, all these resources are squandered.
Fortunately, the food waste dilemma is solvable. While the problem must be addressed at every sector of the food system, as individual food consumers, there are plenty of ways we can all help reduce waste – especially since there’s so much room for improvement. If you are interested in embracing a more sustainable lifestyle, eliminating food waste is an important and easy way to start. Reducing your food waste is actually very simple; all you need to do is buy what you need and eat what you buy.
If you buy more food than you can eat, you’ll eventually have to throw some away. Avoid waste by shopping smarter. Make a plan of what to cook for the next week based on what is available seasonally. Write a shopping list based on that plan.
Make a conscious effort to keep track of the food you have – and then remember to eat it.
Learn to store foods properly to keep them fresh as long as possible. Use this chart to learn this information: http://www.savethefood.com/food-storage
The dinners this week will highlight my frugal nature. If you recall last week, I made several toppings for grilled steak and those leftover toppings can become the star in a new dish.
The leftover topping recipes can be found here.
Pizza with Peppers and Onions
- 1 lb pizza dough, at room temperature
- 1 cup leftover Tomatoes, Red Onion and Balsamic Sauce (see link above)
- 2 cups leftover Peppers and Onion Topping (see link above)
- 1 lb mozzarella cheese, sliced thin
- 1/2 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
Preheat the oven to 450 degrees F. Place an oven rack in the lowest position in the oven.
Spread the pizza dough to the edges in a greased pizza pan.
Top the dough with the mozzarella slices.
Spread the tomato sauce over the cheese. Top with the peppers and onions and then with the oregano. Sprinkle on the Parmesan cheese.
Place the pizza on the bottom oven rack and bake 15-20 minutes.
Chicken Cutlets with Mediterranean Salad
- 2 thin chicken cutlets
- 1/4 cup flour
- 1 egg, beaten
- 3/4 cup Italian seasoned bread crumbs
- Olive oil
- 1/2 cup leftover olive topping (see link above)
- 1 small head of romaine lettuce, sliced
- Half a cucumber, sliced
- 1 tomato, sliced
- 1/4 of a red onion, sliced
- 1 cup crumbled Feta cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
- 1 1/2 teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
For the chicken
Add enough oil to cover the bottom of a large skillet and heat over medium-high heat.
Set up the dredging stations: one rimmed plate for the beaten egg, one plate for the flour and one plate for the bread crumbs.
Using a fork, coat the chicken first in the flour (shaking off any excess), then in the egg, then in the crumbs, pressing the chicken into the crumbs to thoroughly coat.
Saute each breast in the oil for about 2 minutes on each side. The cutlets are cooked when chicken is firm to the touch but not rock hard.
Remove and drain the chicken on a paper-towel-lined dinner plate.
For the salad:
In a large salad bowl, combine the Romaine with the other salad ingredients.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour the dressing over the salad, toss and serve alongside the chicken cutlet.
Extra sausage may also be used for pizza or as an addition to pasta. See recipe below.
- 1 lb Italian pork sausage
- 1 cup leftover cooked peppers and onions (see link above)
Prepare an outdoor grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on the bottom of the grill, then light the charcoal.
When the charcoal turns grayish white about 15 minutes after lighting, the grill is ready. If using a gas grill, preheat the burners on high, covered for 10 minutes.
On a charcoal grill, spread the coals over the rear two-thirds of the firebox and leaving the front third coal-free. On a gas grill, turn off all but one burner. Sausages should be grilled over indirect heat.
There’s no need to prick sausages with toothpicks or a fork before grilling. Perforating the casing only releases flammable fats, juices and flavor.
Lightly brush or rub the casings with olive oil. This prevents sticking and makes them extra crisp.
Handle with care. The key to a juicy sausage is to keep the casing intact. Use tongs and don’t break the sausage skin when turning.
Grill the sausages over the indirect part of the grill until crusty and golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes.
Rotini Pasta with Creamy Pesto and Zucchini
We planted basil last week and within a few days I had enough leaves to make pesto for this recipe.
- 12 oz rotini pasta
- 1/2 cup homemade or store-bought basil pesto
- 1/4 cup half & half
- 1 medium zucchini, diced
- 1 teaspoon olive oil
- Pinch of salt and black pepper
- 2 grilled Italian sausage links, diced, if using
- ½ cup grated Parmesan cheese
Boil a pot of water and add salt and rotini. Cook the pasta al dente. Drain.
In the same pot, heat the olive oil and add the diced zucchini and a pinch of salt and pepper. Cook about 2 minutes and add the diced sausage. Cook another 2 minutes.
Turn off the heat and add the pesto and half & half. Stir well. Add the grated Parmesan cheese and cooked pasta. Mix well and serve.