My 2017 Jeta Farms Community Supported Agriculture shares started at the end of May with lots of fresh, just picked produce. So far this season, there has been a regular supply of Silver King Corn, sweet onions, cucumbers, green beans, squash of all types, tomatoes, eggplant, red potatoes, blueberries, blackberries and peppers. Looking forward to the rest of the season.
Grilled Patty Pan Squash
Ingredients
2 large patty pan squashes
1/4 cup prepared basil pesto
Salt and pepper to taste
Grated Parmesan cheese
Directions
Preheat an outdoor grill and brush the grates with oil.
Cut each squash in half. Brush all sides of the squash with the pesto and sprinkle lightly with salt and pepper,
Place on the grill and cook for 5 minutes. Turn the squashes over and cook another 5 minutes.
They should be tender but cook a minute or two longer, it they are not.
Place the grilled squash on a severing dish and sprinkle with Parmesan cheese.
Summer Potato Salad
Ingredients
1 ½ lbs medium red potatoes
2 tablespoons pickle juice
1/2 cup finely diced sweet onion
1/2 cup finely diced celery
1/4 cup finely diced bread and butter pickle slices
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley
Directions
Cook the potatoes in boiling salted water just until tender, about 10-12 minutes.
Drain and let the potatoes cool until they can be handled without burning your hands.
Peel the potatoes and slice thinly into a storage bowl. Add the pickle juice, stir and set aside for 30 minutes.
Add the onion, celery and pickles. Stir well and add salt and pepper to taste.
Mix together the mayonnaise and mustard and stir into the potato mixture. Garnish with parsley.
Chill the salad before serving.
Refrigerator Bread and Butter Pickles
2 quart jars with lids ( I use recycled pickle jars)
Ingredients
1 cup boiling water
1 tablespoon pickling spice
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
1 medium onion, sliced into thin rings
5–6 pickling (Kirby) cucumbers
Directions
Place the pickling spice in the boiling water. Take the pan off the heat.
After the pickling spices have steeped for 10 minutes in the boiling water, add the vinegar, sugar and salt and stir well.
Let the mixture cool to lukewarm.
Then, strain the mixture into a large measuring cup and discard the solids.
Trim the ends of the cucumbers, discard and slice the cucumbers into ¼ inch slices.
Firmly pack layers of onions and cucumbers into two clean quart jars.
Once the jars are full, pour the strained vinegar mixture into the filled jars all the way to the very top.
Put the lids on and close tightly. Turn the jars over onto a kitchen towel and let them sit for a half an hour.
Return the jars to an upright position and put them in the refrigerator.
After about 24 hours the cucumbers will begin to change color a bit – that is when they are ready to eat and they should last about a month in the refrigerator.
Oven Baked ”Fried” Green Tomatoes
Ingredients
2 to 3 medium-sized green tomatoes
1/2 cup all-purpose flour
1/2 teaspoon Cajun spice
3/4 cup panko bread crumbs
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
Directions
Preheat the oven to 400 degrees F. Oil a cookie sheet.
Place the flour mixed with Cajun seasoning in one shallow dish.
Add the egg to a second dish. Add a tablespoon of water and mix well.
Place the panko crumbs, cornmeal, salt and pepper in a third shallow dish.
Cut the tomatoes into ½ inch thick slices and pat dry with paper towels.
Sprinkle the tomato slices evenly with salt and pepper.
Dredge the tomato slices in the flour, then the egg and then in the panko mixture to coat evenly.
Place the breaded tomatoes on the prepared baking sheet.
Bake for 20 minutes, turning the tomatoes over with a with spatula after 10 minutes.
Serve with your favorite sauce.
Italian Frying Peppers
Ingredients
6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper
Directions
Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.
Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.
Serve at room temperature. These peppers are delicious as an appetizer, on a sandwich or as a side dish.
Blueberry Muffins
I almost always make these blueberry muffins with the farm’s sweet berries.
Makes 12 – 15 muffins depending on the size of your muffin pan.
Ingredients
2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (2 ounces) unsalted butter, at room temperature
3/4 cup (5 1/4 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup (4 ounces) sour cream
1 1/2 cups (7 1/2 ounces) fresh blueberries
Topping
2/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter
Directions
Preheat the oven to 400°F and lightly grease a 12-15 cup muffin pan.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.
Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.
Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.
Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.
To make the topping:
In a small bowl, mix together the brown sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.
Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean.
Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.
Green Bell Peppers are in season and there are a lot to be found at the farmers’ markets and supermarkets. Take advantage of their low price and pick some up on your next shopping trip. What can you make with them? Certainly sauteing them in olive oil with onions makes for a great topping for any kind of grilled meat or fish. Stuffing them makes for a fine main dish. Here is a different way to stuff them.
Small Batch Pork and Bean Chili
You certainly can double all the ingredients for the chili to make a full batch. I like to keep this small batch on hand to use with hot dogs or nachos and for stuffing vegetables. This recipe makes use of leftover pork or beef.
For the beans:
If you don’t have time to cook beans, skip that step and use 1 1/2 cups drained and rinsed canned beans instead.
1 cup dried pinto or kidney beans
1 large yellow onion, chopped
2 large cloves garlic, minced
1 teaspoon dried oregano
Kosher salt
For the chili:
Variation: add 1 cup of fresh corn kernels to the chili, when adding the tomatoes.
2 teaspoons olive oil
1 large onion, chopped
2 large cloves garlic, minced
1 ½ tablespoons chili powder
11/2 teaspoons dried oregano
11/2 teaspoons ground cumin
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 14-oz. can diced tomatoes
3 tablespoons tomato paste
8 oz leftover pork or beef, cut into 1/2-inch dice (about 2 cups)
Prepare the beans:
In a medium bowl, soak the beans in enough water to cover by at least 2 inches and refrigerate overnight.
Drain the beans and put them in a medium saucepan. Cover with fresh cold water by about 1 inch. Add the onion, garlic, and oregano. Bring to a boil over high heat, lower the heat to a simmer, and cook for 30 minutes.
Add ½ teaspoon salt and continue to simmer until tender, about 30 minutes more. Drain and reserve 1 ½ cups for the chili and reserve the rest for another dish.
Make the chili:
Heat the oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft and pale gold, about 15 minutes.
Add the garlic, chili powder, oregano, cumin, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper and cook for 1 to 2 minutes. Stir in the tomatoes and tomato paste.
Add the pork, bring to a boil and then reduce the heat to low. Simmer, covered, until the meat is so tender that it falls apart, about 30 minutes. Stir the beans into the chili and simmer for about 15 minutes before using.
Chili Stuffed Peppers
For every 2 servings you will need:
2 green bell peppers
Pork and Bean Chili, about a ½ cup for each pepper
Grated cheddar cheese
Directions
Slice off the stem end of the peppers and remove and discard seeds and membranes.
Place the peppers in a glass dish, cut side down, add a few tablespoons of water, cover with plastic wrap and microwave the peppers on high for two minutes. Drain the peppers on a paper towel.
Stand peppers upright in the glass baking dish.
Spoon in the chili until it reaches the top of the pepper, cover the top with shredded cheese. Repeat until all of the peppers you are cooking are filled.
Cover the dish and bake at 375 degrees F for 30 minutes.
Remove the cover and place some shredded cheese on top of each pepper.
Return the dish to the oven and heat until the cheese melts.
Remove the dish from the oven and allow to cool slightly before serving.
Grilled Rib Eye Steaks with Basil Butter
2 servings
Ingredients
Coarse sea salt
Freshly ground cracked black pepper
2 boneless rib eye steaks, each about 8 ounces and 3/4 inch thick, trimmed of excess fat
Extra-virgin olive oil
2 tablespoons basil butter, recipe below
Directions
Lightly brush the steaks on both sides with oil and season with salt and pepper. Let stand at room temperature for 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450° to 550°F). Oil the grill grates.
Grill the steaks over direct high heat, with the lid closed, until cooked to medium rare, about 6-8 minutes or until cooked to your likeness. Turn the steaks over, once, half way through the cooking process.
Remove the steaks from the grill and place 1 tablespoon of the basil butter on top of each steak.
Let the steaks rest for 5 minutes before serving.
Lemon Basil Garlic Butter
Makes 8 tablespoons
Ingredients
1/2 cup salted butter, softened to room temperature
1/2 cup finely chopped fresh basil
1 garlic clove, finely minced
1/2 teaspoon fresh lemon zest
1/4 teaspoon cracked black pepper
Directions
Mix together all the ingredients until blended well. Form into a log.
Wrap in plastic wrap and refrigerate for up to a week. I keep the log in the freezer and it is easy to slice of a tablespoon or two when you need it.
Foil Wrapped Potatoes and Onions
2 servings
Ingredients
2 large red-skinned potatoes, scrubbed
Two ¼ inch thick slices of sweet onion, peeled
1 clove garlic, minced
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
Smoked Paprika
Aluminum foil
Directions
Tear off 4 sheets of heavy-duty aluminum foil about 12 inches long. Place one sheet of foil on top of another sheet of foil. Repeat with the other two pieces of foil.
Slice potatoes into rounds about ¼ inch thick. Place 1 sliced potato in the middle of each foil square and drizzle with 1 tablespoon of oil.
Sprinkle with salt and red pepper and top each with a slice of onion. Sprinkle generously with smoked paprika.
Fold the foil edges in and secure tightly. It’s important to get a good seal because the moisture will cook the potatoes and onions.
Turn the heat on one side of the grill to low. Place each potato packet on this side of the grill. Close the lid and cook for for 15 minutes.
Turn the packet over and allow to cook for another 15 minutes.
Place the steaks on the grill over the high heat side and follow directions above.
Remove the packets from the heat and carefully open each packet to serve.
Grilled Tomatoes With Mozzarella
2 servings
Ingredients
2 ripe plum tomatoes
2 teaspoons Italian salad dressing, divided
Salt and pepper to taste
1 teaspoon dried Italian seasoning, divided
2 slices mozzarella cheese, cut in half
Directions
Wash the tomatoes and cut off the stem end.
Slice each tomato in half. Place on a sheet of aluminum foil.
Drizzle each half with Italian salad dressing.
Sprinkle each with salt, pepper and dried Italian seasoning
Place the foil with the tomatoes on it on the grill, close the grill top.
Grill for approximately 3 minutes. Open the grill and place a mozzarella cheese slice on each tomato half.
Close the grill and cook for two minutes more or until the cheese melts. Serve.
You most likely have some favorite recipes that you like to cook with June’s wonderful produce. I certainly do but I also like to try out new ideas. My weekly CSA share began on Memorial Day weekend and so I have plenty of June produce to experiment with at this time. Here are a few of my ideas. Give them a try.
Green Peppers
Shrimp and Bell Peppers in Orange Sauce
Ingredients
1 pound Gulf shrimp (wild caught), peeled and deveined
2 bell peppers, cut into 1 inch cubes
1 large sweet onion, cut into 1 inch cubes
1 tablespoon olive oil
1 tablespoon honey
1 cup orange juice
2 tablespoons cornstarch
Sea salt and fresh ground pepper, to taste
Directions
Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil and the peppers and onions to the pan. Season with salt and pepper. Cook 5 minutes or until tender. Remove the vegetables to a bowl.
Add the shrimp to the pan. Cook about 3 minutes. Turn the shrimp over when one side turns pink. Cook the second side. Push the shrimp to one side of the pan.
Whisk the cornstarch and orange juice together. Add the honey.
Pour the mixture into the pan. Turn the heat up slightly. Bring the liquid ingredients up to a boil. Turn the heat back down to medium-high and push the shrimp into the sauce.
Add the peppers and onions. The sauce should have thickened and the shrimp should be completely cooked.
Corn on the Cob
Fresh Corn and Ricotta Cakes
Makes 8 cakes
Ingredients
2 cups fresh corn kernels
½ cup ricotta cheese
2 large eggs, beaten
1/4 cup chopped chives
1/3 cup self-rising unbleached flour
Olive oil
Fresh ground pepper, to taste
Directions
In a medium bowl combine the corn, chives, ricotta, eggs, flour and a pinch of black pepper.
Cover the bottom of a large skillet with a thin layer of olive oil. Using a 1/4 cup measuring cup, drop the corn mixture into the skillet. Do not crowd the cakes in the pan.
Cook the cakes on both sides until golden brown. Season with sea salt and pepper, to taste.
Serve with sour cream or a tomato salsa, if desired.
Basil
Pizza With Basil Pesto and Ricotta
Ingredients
1 lb pizza dough, at room temperature
1/2 cup prepared basil pesto
1 cup ricotta cheese
2 plum tomatoes, sliced thin
7 oz fresh mozzarella balls, sliced
Directions
Place the sliced tomatoes on paper towels to remove some of their moisture.
Oil a large pizza pan and stretch out the dough to fit the pan.
Spread the basil pesto over the dough.
Spread the ricotta over the pesto and layer the sliced tomatoes over the ricotta.
Place the pizza in the oven and bake for about 10 minutes. Take the pizza out of the oven and top with slices of fresh mozzarella. Return the pizza to the oven and bake for 10 minutes more or until the cheese melts and the crust is cooked.
Remove the pizza from the oven and let rest about 5 minutes before cutting into slices.
Blueberries
Blueberry Cheesecake Pie
8 servings
Topping Ingredients
1 pint blueberries, rinsed and drained
1/2 cup sugar
2 tablespoons fresh squeezed lemon juice
1/2 cup water
Crust Ingredients
1 1/2 cups amaretto cookie crumbs or crush your favorite cookies
1/3 cup butter, melted
Filling Ingredients
2 cups (Two 8 oz packages) cream cheese, at room temperature
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
Directions
To make the topping:
In a small sauce pan combine the blueberries, sugar, lemon juice and water. Place the pan over medium high heat. Stir until the mixture comes to a boil and reduce the heat to a simmer. Cook the blueberry mixture for 20 minutes or until it thickens and coats the back of a spoon.
Let the blueberry sauce cool to room temperature and store in the refrigerator until the cheese pie is ready.
To make the crust:
Select a pie pan whose inside top dimension is at least 9 inches and whose height is at least 11/4 inches. Preheat the oven to 350°F.
Make the crust by stirring together the butter and cookie crumbs. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
To make the filling:
Beat together the cream cheese and sugar until smooth. Add the eggs and vanilla and beat until smooth.
Set the pie pan on a baking sheet and pour the filling into the crumb crust.
Place the cheesecake in the oven. Bake for 35 minutes or until an instant-read thermometer inserted into the crust 1 inch from the edge reads between 165°F and 170°F. The filling won’t look entirely set in the center.
Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until completely chilled.
Just before serving, spoon a little of the blueberry topping over the cheesecake and cut into slices.
Zucchini
Yogurt-Zucchini Bread
Ingredients
1 cup walnuts (4 ounces), chopped and toasted
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
½ teaspoon pure vanilla extract
1 cup coarsely grated zucchini (about 1 medium zucchini)
Directions
Preheat the oven to 325°F.
Place the grated zucchini on a paper towel to drain while you prepare the other ingredients.
Butter and flour a 9 x 4 1/2-inch metal loaf pan.
In a large bowl, whisk the flour with the baking powder, baking soda and salt.
In a medium bowl, mix the 3/4 cup sugar with the eggs, vegetable oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.
Pour the batter into the prepared pan and sprinkle the top with the 2 tablespoons sugar.
Bake for about 1 hour and 10 minutes or until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.
Some of the US’s best blue crab is hand-picked here along the Gulf Coast, mostly gathered from the Bayou La Batre vicinity. With the volume of crab needed to supply our local seafood markets, multiple small crab pickers along the coast are used when gathering the freshest crab meat. Crabs are readily available along the Gulf coast as soon as the water is warm, so the season usually runs from March to November.
Sustainable Practices
Over fishing has made blue crab difficult to come by in many areas of the US.
According to the Marine Resources Division of the Alabama Department of Conservation, some rivers, estuaries and parts of upper Mobile Bay near the delta are closed to the use of crab traps. These spots serve as a nursery, giving small crabs a chance to grow before they move out into Mobile Bay and the Mississippi Sound, where they can be harvested. Other areas are closed to crabbing to protect the diamondback terrapin–turtles with concentric, diamond-shaped markings–which can get caught in the crab traps and drown.
Established in 2012, G.U.L.F. is the sustainable seafood program under the Audubon Nature Institute. G.U.L.F. works with the seafood supply chain, from harvesters to retailers, fishery management agencies, and consumers to ensure that fisheries in our region thrive for the benefit of future generations. Through education and outreach, restaurant engagement, fishery improvement projects, and third-party assessment and certification, G.U.L.F. pledges to promote sustainable practices, foster a community invested in Gulf fisheries, and create a more stable and confident fishing industry. The G.U.L.F. Responsible Fisheries Management (RFM) certification is a regionalized model measuring the responsible practices for the sustainable harvest of our vibrant Gulf of Mexico seafood. The Louisiana blue crab fishery was the first to go through the process and receive the G.U.L.F. RFM certification. Global Trust, an independent assessment body specializing in the certification of fisheries, carried out the evaluation and awarded the certification.
Fisheries certified under the umbrella of G.U.L.F. will gain credibility in a marketplace with ever-increasing demands for sustainability verification. In recent years, large retailers, such as Walmart, Whole Foods, Kroger, Winn-Dixie and Publix have developed strict sourcing policies that require sustainability assurances before purchasing seafood. This certification demonstrates that Louisiana blue crab is responsibly harvested for sustainable use, thereby safeguarding both the seafood itself and the industry that relies on it.
I think crab cakes should taste like crab and not bread. So, I only use breadcrumbs on the outside of the cakes to give them a coating and not in the filling. Of course, this makes them more fragile, so I bake them instead of frying them – which is so much more healthy for us.
Crab Cakes
Ingredients
1 pound fresh lump crab
1/2 cup finely diced red bell pepper
1/2 cup finely diced red onion
1/2 cup finely diced celery
1 tablespoon dry mustard
1 tablespoon Old Bay (seafood) seasoning
1 tablespoon hot sauce
1/4 cup mayonnaise
1/2 teaspoon salt
Panko crumbs
Remoulade Sauce
Ingredients
1/4 cup mayonnaise
1 tablespoon chopped shallots
1 1/2 tablespoons capers, drained and chopped
2 teaspoons whole grain mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt
Directions
Remove any cartilage from the crabmeat. Do not break up the lumps.
In a mixing bowl, whisk the mayonnaise with the Old Bay seasoning, hot sauce, dry mustard and salt.
Add the diced bell pepper, celery and onion. Mix gently. Fold in the crab meat.
Chill the mixture, covered, for several hours in the refrigerator.
To make the remoulade sauce:
Stir together all the ingredients, cover and store the sauce in the refrigerator until serving time.
Preheat the oven to 375 degrees F.
To make the crab cakes:
Spread about 1 cup of panko breadcrumbs on a large sheet of waxed paper.
Divide the crab mixture into 8 portions. Roll each portion into a ball with your hands and place on the breadcrumbs.
Press down gently on each ball to form a cake and cover the entire surface with breadcrumbs. Add more breadcrumbs as needed.
Lightly oil the bottom of a rimmed cookie sheet. Place the breaded crab cakes on the baking sheet.
Put the cookie sheet into the oven and bake until the crab cakes are golden brown on each side, about 20 minutes.
Turn the crab cakes over half way through. Use a wide spatula and turn the cakes gently since they are fragile/
Serve with the Remoulade Sauce.
Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
The following salads go well with crab cakes.
Tomato Cucumber Feta Salad
Ingredients
2 large plum (Roma) tomatoes, sliced into thin rounds
1 small cucumber, peeled and sliced into thin rounds
1/4 cup crumbled feta cheese
1 tablespoon fresh, chopped oregano
2 tablespoons finely chopped shallots
1 tablespoon lemon juice
1 tablespoon olive oil
Coarse salt and freshly ground black pepper to taste
Directions
Alternate the tomato and cucumber slices on a serving, Sprinkle the feta, shallots and oregano together.
Dress with lemon juice, olive oil, salt and pepper to taste.
Southwestern Corn Salad
Make this salad a day ahead so the ingredients can marinate.
Ingredients
6 ears fresh corn on the cob
1/2 cup finely chopped fresh cilantro
1 cup finely chopped green onions
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey or agave syrup
1/2 teaspoon salt
1/4 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
2 garlic cloves, minced
2 poblano peppers, chopped
Directions
Remove the corn from the cobs and place into a large bowl. Add remaining ingredients and toss well.
Cover and chill overnight. Stir well before serving.
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
Ingredients
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
Directions
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
Ingredients
12 oz short dried pasta
Half the of the prepared basil pesto recipe from above
Grated Parmesan cheese and freshly cracked black pepper.
Directions
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
Ingredients
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
Directions
Mix together all the ingredients until blended well.
Wrap in plastic wrap and refrigerate for up to a week.
Tomato Basil Grilled Cheese Sandwich
2 sandwiches
Ingredients
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
Directions
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.
With family visiting for the holidays, I had plenty of leftovers to use up. Leftover vegetable dishes can become salads, such as my Green Bean Salad recipe. Leftover pork and steak can become new entrees. Leftover Tzatziki Sauce needed a new entre dish to accompany, so a middle eastern chicken dish is perfect. Leftover asparagus is always good in an omelet or a quiche. So many new meals from leftovers. Give your leftovers a makeover.
Spicy Shrimp and Fettuccine
Serve this pasta with a Green Bean Salad.
4 servings
Ingredients
8 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large (16-20) shrimp, peeled and deveined
2 cups chopped plum tomato
4 tablespoons ricotta cheese
1 tablespoon tomato paste
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese
Directions
Cook pasta al dente according to the package directions. Drain.
Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute.
Add shrimp; sauté 1 minute. Stir in tomatoes, tomato paste, basil and salt. Turn the shrimp over once and cook until pink on all sides.
Stir in pasta and Parmesan cheese; cook 1 minute or until thoroughly heated.
Place pasta mixture in individual heated pasta bowls; top each serving with 1 tablespoon ricotta cheese.
Serve immediately.
Green Bean Radish Salad
You can also use leftover cooked green beans for this salad.
Ingredients
1 pound green beans, trimmed
15 large red radishes, trimmed, cut into 1/4-inch-thick slices
6 tablespoons olive oil
2 shallots, finely chopped
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
Directions
Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain and let cool.
Place the radishes and the cooled beans in a serving bowl .
Combine the olive oil, shallots, vinegar and lemon juice in a large measuring cup.
Pour over the radishes and green beans and toss to coat.
Let marinate 1 hour at room temperature, tossing occasionally.
Season to taste with salt and pepper and serve.
Chicken Shawarma Pitas
Serve with a Greek Salad.
2 servings
Ingredients
Tzatziki Sauce
1 cup finely diced peeled and seeded cucumber
1/4 cup low-fat plain yogurt
1 tablespoon chopped fresh dill
2 tablespoons lemon juice
1/2 teaspoon salt, divided
Chicken
1 garlic clove, minced
1 teaspoon za’atar spice mix
Salt and freshly ground pepper
1 large boneless, skinless chicken breast, trimmed
1 tablespoon olive oil
2 pita breads or lavash
1 small tomato, chopped
Thinly sliced romaine lettuce
Directions
Preheat an outdoor grill to medium.
Stir cucumber, yogurt, lemon juice and 1/4 teaspoon salt together in a medium bowl. Set aside.
Combine garlic, za’atar, 1/2 teaspoon black pepper and 1/4 teaspoon salt in another medium bowl.
Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat.
Add 1 tablespoon oil and toss to combine.
Grill the chicken on a stove top grill, turning once, until cooked through, about 2 minutes per side.
To serve:
Spread 1/4 cup of the cucumber-yogurt sauce on a pita (or lavash) and top with one-half of the chicken, tomato and lettuce.
Fold like a taco (or roll closed, if using lavash). Repeat with the remaining ingredients.
Cuban Sandwich
Serve with Homemade Tomato Soup
2 servings
Ingredients
1/2 cup leftover grilled pork tenderloin; thinly sliced
1 loaf Cuban or Italian bread or rolls
2 tablespoons butter, melted
2 oz ham; thinly sliced
Yellow ballpark mustard
2 slices Swiss cheese
2 slices Provolone cheese
Dill pickle rounds
1/4 cup diced jarred banana peppers
Directions
Slice bread in half lengthwise and then in half horizontally. Butter the outside of the bread.
Spread mustard on the insides of the bread and layer each sandwich with 1/2 of remaining ingredients. Set tops of rolls in place and press down to flatten sandwiches.
Heat large nonstick skillet over medium-low heat for 4 minutes. Meanwhile, heat large pot or Dutch oven over medium-low heat for 4 minutes.
Brush the tops of the sandwiches with melted butter and place them in the skillet buttered side down.
Brush the bottoms of the rolls with butter and use the preheated pot to compress the sandwiches for 15 to 20 seconds.
Cook (keeping the pot on the sandwiches but no longer pressing down) until the first side is golden brown, 3 to 4 minutes.
Remove the pot, turn the sandwiches over, replace the pot on top of the sandwiches, and cook until golden brown, 3 to 4 minutes more. Serve immediately.
Asparagus Tart
Ingredients
1 tablespoon olive oil
1 large leek, light green and white portions
1 large shallot, sliced thin
1/2 lb leftover cooked asparagus, cut into one inch lengths
1/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
One 8-ounce tube refrigerated reduced fat crescent rolls
3 Roma tomatoes, sliced thin and drained on paper towels
2 cups shredded cheddar cheese
3 eggs, beaten
Directions
Preheat the oven to 350 degrees F.
Heat the oil in a nonstick skillet over medium-high heat. Add the leeks and cook, stirring occasionally, until starting to soften,4- 5 minutes.
Add the shallots and saute for another 3 minutes.
Add the Italian seasoning, asparagus, a large pinch of salt and a pinch of black pepper.
Stir and remove the pan from the heat and let cool. When the mixture is cool, add the beaten eggs.
Pat the crescent roll dough into a 9-by-13-inch baking dish. Arrange the sliced, drained tomatoes over the dough.
Spread the asparagus mixture over the tomatoes. Sprinkle the cheese over the top.
Bake until golden brown, 30 to 40 minutes. Cut into squares and serve.
Steak Quesadilla with Homemade Salsa
2 servings
Ingredients
4 (10 inch) flour tortillas
2 teaspoons olive oil
¼ cup minced red onion
¼ cup diced pickled jalapeno peppers
1 cup grated cheddar cheese
4 ounces cooked steak, sliced thin
Homemade salsa, recipe below
Sour cream, optional
Directions
Brush a large frying pan with olive oil and heat the pan. Lay a tortilla on the bottom of the pan.
Cover evenly with one half of the steak, onion, jalapenos and cheese. Top with another tortilla shell.
Cook for about 4-5 minutes or until the bottom tortilla begins to lightly brown and then use a wide spatula to turn the quesadilla over and cook for another 4-5 minutes.
Repeat with the remaining quesadillas. Cut the quesadillas into quarters and serve with salsa and sour cream.
Homemade Salsa
Ingredients
One 26 oz container Pomi chopped tomatoes
1/4 cup finely chopped red onion
2 tablespoons chopped pickled jalapenos
1 garlic clove, minced
1 teaspoon salt
1 teaspoon agave
1/4 teaspoon coriander
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 teaspoon lime juice
A few dashes chipotle Tabasco sauce
Directions
Mix together and chill.
