Recipe #67... Fresh Tomato Sauce... Summertime or anytime

Note: It's getting to be that time of year...  Yes, Christmas in July does mean red and green... and purple and yellow... tomatoes are here!  When you're bursting at the seam with fresh tomatoes, and you aren't sure that another tomato-cucumber or caprese salad will receive the high praise it got the first 10 times you served it, blenderize your bushel boys and see how fresh tomato sauce goes... or maybe if you're feelin' frisky - bloody mary's ...

Fresh Tomato Sauce
Add the following to your mixer of choice...
Makes enough for 2, 12" pizzas and extra for sauce

10 fresh tomatoes or 28 oz can of whole tomatoes 
2 carrots
4 large basil leaves (fresh)
1/4 white onion
2 tbsp red wine vinegar
2 cloves of garlic
Savory herbs (thyme, oregano, etc)
2 anchovies (optional)
1/4 tsp salt
1/4 tsp black pepper

Salt and pepper to your liking... This sauce makes a wonderful pizza topper that is fun for all to construct!  Even Bernard the dog benefitted from this cooking adventure... and so did the person who mops in our house... more shredded cheese please... -A

Recipe #56... Basil Macadamia Nut Pesto... striking gold at the Kauai farmer's market



Trying to get every last bit!

Note:  We stumbled across this gem while perusing the Hanalei farmer's market.  I was magnetically drawn into the fresh goat cheese tent, where I happened to sample their macadamia nut pesto.   Fast forward to last Saturday at our local farmer's market, where I was introduced to pineapple balsamic vinegar.  What sweet summer luck... I bought fresh basil, had leftover macadamia nuts from Hawaii, and pulled out the Vitamix...

Basil Macadamia Nut Pesto
Blend for the makings of endless possibilities

1 c fresh basil 
1 c mixed loose spinach
1/2 c macadamia nuts
1/2 c extra virgin olive oil - drizzle more to aide blending 
2 tbsp white vinegar (hopefully you can procure pineapple balsamic)
salt + pepper to taste

This version is a little sweeter than other pestos I've blenderized; likely due to the pineapple balsamic vinegar.  It might partner splendidly with a dollop of goat cheese and a cracker... After all goat cheese did bring this pesto and I together... Happy transition to summer! Hats off to basil... -A

Recipe #49... Pizza with Spinach-Basil Pesto... Mama Mia!

Ready to bake!

Note:  Frozen Pizza Crust... Check!  Red Sauce... Check!  Mozzarella Cheese... Check!  Soft Cheese for Dolloping... Check!  Chicken... Check!  I'm still not super stoked about my pizza.  What to add?  Perhaps a pesto...

Pizza with Spinach-Basil Pesto
Pizza topper + extra
Blend & drizzle over the top of your finished pizza...

2 tbsp fresh basil (or Dorot Frozen Fresh)
1 clove of garlic
2 c mixed loose spinach
1/4 c loose shredded parmesan cheese

Ordinary sandwiches beware!

1/4 c sunflower seeds or pinenuts
1/2 c extra virgin olive oil - drizzle more to aide blending
2 tbsp white vinegar
1 inch of lemon zest
1/4 tsp pepper
1/8 tsp salt (you can adjust with more, but never less!)

Did you know that people in ancient Rome believed that eating basil would protect them from the dragon Bazilik, which is how basil gets its name?  Out of love and protection for my family, I pledge to eat more basil!  In health.. Salute!  Ciao... -A

Recipe Update... Parsley Pesto Pasta with Egg... A dish for Spring

Note: Recall the previous post for the Lemony Spinach Pesto?  I thought I'd provide a use for it with this Spring dish... It combines my faves... pasta, pesto, and eggs over easy!  Enjoy!
  
Parsley Pesto Pasta with Egg

Serves 2

Pasta for two (Can use brown rice pasta for a gluten free option)
Lemony Spinach Pesto - Sub in fresh parsley for spinach
4 eggs 

Boil your pasta then toss with a few tablespoons of the pesto...  You can refrigerate or time it so that you can cook your eggs over easy and top them right on the warm pasta... pretty easy... season with salt and pepper and you have a quick Spring supper or one dish lunch! Bellisima!  Nothin' says Spring like the bright yellow yolks of an egg... -A

Recipe #24... Lemony Spinach Pesto... Brighten up your next fish dish

Note:  I adore pesto.  The endless possibilities one can create from a simple formula - nuts/seeds + greens + olive oil + a vinegar - is so freeing... especially when you just want a decent sauce (darn it), but can't muster up the juice to venture to the store.  Inhale.  Exhale.  Presto!  You've got pesto.

Lemony Spinach Pesto
Serving size - it depends... if you are drizzling it over fish or roasted potatoes, it could serve 4 people... as a pasta sauce, I'd say 2... and if you're like me; occasionally skimming the top off with a spoon... well then happily, 1... 

1/4 c sunflower seeds
1-2 slices of lemon (I left the skin on, but feel free to lose it)
2 c spinach (loose leaves)
1/4 c parsley (loose)
1/2 c extra virgin olive oil 
2 tbsp red wine vinegar 
1/4 tsp pepper
1/8 tsp salt (you can adjust with more, but never less!)

It was clear upon first taste that this pesto, in all its lemony glory, would be a perfect match for whitefish... grilled or baked; the pesto won't discriminate!  No pressure... modify the formula with what you have in your pantry...  and consider your sauce/store dilemma one less problem to solve... -A