Basil Pesto Cubes
- 3 c. firmly packed fresh basil leaves
- 2⁄3 walnuts or almonds
- 2⁄3 grated parmesan or romano cheese
- ½ olive oil
- 4 cloves garlic, quartered
- ½ t. salt
- ¼ t. ground black pepper
- In a food processor or blender combine basil, nuts, cheese, oil, garlic, salt and pepper. Cover; process or blend until nearly smooth, scraping sides as needed.
- Place 2 T. of pesto in each slot of a plastic ice cube tray; cover tightly with foil. Freeze up to 3 months.
- To Use: thaw and toss with hot, cooked pasta. Add to tomato sauce or soup. Spread thawed pesto on pizza crust and top with fresh mozzarella cheese.
Chardonnay Glazed Carrots
- 2 lb. assorted carrots
- 1 c. Chardonnay or ¾ c. white grape juice + ¼ c. white wine vinegar
- ½ c. honey
- 2 T. unsalted butter
- 1 t. kosher salt
- 1 cinnamon stick
- 2 bay leaves
- 2 T. sliced chives
- Peel carrots. Slice carrots lengthwise and/or crosswise. Heat a large skillet over med-hi heat. Add wine, honey butter, salt, cinnamon and bay leaves. Bring to boiling, stirring to combine.
- Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered for 25 minutes, stirring often until carrots are cooked and glaze thickens.
- Remove from heat. Remove and discard cinnamon stick and bay leaves. Sprinkle with chives.
Cilantro Lime Rice (with Black Beans)
- 2 tablespoons olive oil
- 1/2 cup chopped red onion
- 1-2 jalapenos, chopped, seeded and deveined (optional)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 1/2 cups long grained rice, rinsed and drained
- 3 cups low sodium chicken broth (may sub vegetable broth)
- 1 14.5 oz. can black beans, rinsed and drained (optional)
- 3 tablespoons mild diced green chilies (from 4 oz. can green chilies)
- Freshly cracked salt and pepper to taste
- 1-2 tablespoons butter (optional)
- 1/2 cup loosely packed cilantro, chopped
- 2tablespoonlime juice
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add red onions and jalapenos,sauté 3-5 minutes or until tender.
- Add garlic and cumin and sauté 30 more seconds (adding more oil if necessary). Add rice and sauté for a few seconds. Add beans, green chilies and chicken broth and bring to a boil.
- Reduce heat to low (dial should be a little above lowest setting) and simmer, covered, for approximately 20 minutes or until rice is tender, stirring at 15 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Stir in butter to melt (optional) and season with salt and pepper to taste. Stir in lime juice and cilantro.
- 1 c. olive oil
- 1/3 c. red wine, white wine, rice, balsamic or cider vinegar
- ¼ c. finely chopped shallots
- 2 T. snipped fresh or 1 t. dried oregano, thyme, chives or basil
- 1T Dijon mustard
- 2-3 t. sugar
- 2 cloves garlic, minced
- ¼ t. each salt and pepper
Add all above in a container and shake it up.
- 1 c. water
- 2 ¼ t. salt
- 1/3 c. + 2 T. Olive oil
- ¾ c. couscous
- 1/3 c. lemon juice
- ½ c. fresh parsley leaves
- 4 Roma tomatoes, halved , seeded and diced
- ½ cucumber, diced
- 4 green onions thinly sliced
- 2 T. fresh mint leaves, chopped
- In a medium saucepan, bring water, salt and 1/3 c. olive oil to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes.
- Fluff couscous with fork and add to large mixing bowl.
- When cooled, mix in remaining ingredients. Cover and refrigerate to blend flavors, 1 to 2 hours.
Shallot and Parsley Quinoa
- ¾ c. water
- ½ c. uncooked quinoa, rinsed and drained
- finely chopped shallots
- 2 T. chopped fresh flat-leaf parsley
- ¼ t. grated lemon rind
- 1/8 t. kosher salt
- Bring ¾ c. water and quinoa to boil in small saucepan over med-high heat. Cover, reduce heat and simmer 12 minutes or until liquid is absorbed.
- Stir in shallots and remaining ingredients.
- Serves 2
Herb-Marinated Pork Tenderloins
- 1 lemon, zest grated
- ¾ c. freshly squeezed lemon juice
- 2 T. minced garlic
- 1 ½ T. minced fresh rosemary leaves
- 1 T. chopped fresh thyme
- 2 t. Dijon mustard
- Olive oil
- Kosher salt
- Fresh ground pepper
- 3 lbs. pork tenderloin
- Combine lemon zest, lemon juice, ½ c. olive oil, garlic, rosemary, thyme and 2 t. salt in 1-gallon Ziploc bag.
- Add the pork tenderloins. Remove air and close, turning bag to coat all sides of pork.
- Marinate in refrigerator for at least 3 hrs. or overnight.
- Preheat oven to 400.
- Remove tenderloins and discard marinade. Sprinkle with salt and pepper. Heat 3 T. olive oil in an oven-proof pan. Sear the tenderloins on all sides until golden brown. Place pan in oven and roast pork for 10-15 minutes until meat registers 137 degrees. Transfer to a platter and cover tightly with foil. Allow to rest for 10 minutes. Carve in diagonal slices.
Herbed Freezer Butter
- ½ c. softened butter
- 1 T. snipped fresh flat-leaf parsley
- 2 t. snipped fresh oregano
- 2 t. snipped fresh thyme
- ¼ t. cracked black pepper
- In a small bowl stir together butter, herbs and pepper.
- Shape butter mixture into a 4” roll.
- Wrap in plastic wrap, then wrap in foil.
- Freeze for up to 3 months.
- To serve, thaw and cut into slices.
Sweet Potato Stacks with Sage Browned Butter
- 1/4 c unsalted butter
- 3 T. fresh sage leaves
- 3 cloves garlic, smashed
- 1 1/2 lb sweet potatoes (about 4 small), peeled and sliced 1/4″ rounds
- 1 1/4 t kosher salt
- 1 oz Parmesan cheese
- Preheat oven to 375F. Spray a 12 tin muffin pan.
- Melt butter in small pan over med-high. Add sage and garlic. Reduce to medium and cook 5 min or until butter is foamy and starting to brown. Remove sage leaves and place on small plate, set aside.
- Place 2 potato slices in the bottom of each muffin cup. Sprinkle evenly with 1/2 t. salt and 1 T. Parmesan cheese. Add 2 potato slices to each cup, top with 1/2 t. browned butter. Cover with foil; bake at 375F for 25 minutes or until tender. Remove from oven; discard foil. Drizzle remaining browned butter evenly over potatoes; top evenly with remaining 3/4 t. salt and remaining 3T. cheese.
- Broil potatoes 3 min. or until cheese melts. Remove pan. Top each stack with crumbled sage leaves.
Thyme Potatoes Au Gratin
- 3 c. whipping cream
- 1 large clove garlic, minced
- 2 T. butter, softened
- 4 lb. red potatoes, peeled, thinly sliced
- 4 oz. parmesan cheese, grated
- 2 T. snipped fresh thyme
- ¼ t. freshly grated nutmeg
- ¼ t. fresh ground pepper
- Heat oven to 350. In medium saucepan combine cream and garlic; bring to simmerover medium heat. Simmer, uncovered 5 minutes, DO NOT BOIL. Remove from heat.
- In small bowl combine grated cheese, thyme, 1 t. salt, nutmeg and pepper.
- Generously butter a 3 quart baking dish. Layer one-third potato slices. Sprinkle with one-third cheese mixture and pour on one-third cream. Repeat layers twice. Cover with foil.
- Bake 1 to 1 ½ hours until potatoes are almost tender and liquid mostly absorbed. Uncover, bake 20-30 minutes more until liquid is absorbed and potatoes are browned and moist.
- Broil 3-4” from heat until top is crisp and browned. Let stand 10 minutes.
- 1 c. sugar
- 1 c. water
- 1/3 c. fresh ginger root, peeled and sliced
- Mint leaves
- Combine sugar, water and ginger into a saucepan.
- Bring to boil; simmer until sugar is dissolved.
- Remove from heat.
- Steep at least 2 hrs or overnight.
- Strain and store in refrigerator.
- In a tall glass, muddle 3 mint leaves. Pour in 1 ½ oz. of ginger syrup and 6 oz. seltzer water and mix well. Fill glass with ice cubes and top with a mint sprig.
- Mix it up – try using basil, star anise or lemon peel in place of the ginger.
- 1 tbsp dried parsley
- 1 tbsp dried chives
- 1 tbspdried dill weed
- 2 tsp garlic powder
- 2 tsp onion flakes
- 2 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp ground pepper
Use this homemade seasoning in place of pre-packaged ranch flavoring mix. It’s excellent on chicken and pork chops too and will season approximately 2-3 pounds of meat.
- 1-1/2 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried sage
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
Use this seasoning in pasta sauce, Italian dressing or as a seasoning for approximately 1 pound of chicken or fish.