Classic Pesto Sauce
The classic sauce with basil, Parmesan, garlic, and pine nuts.
Tag: recipes
Turnips with Lemon and Parsley Butter
Fresh turnips are cooked until tender, then tossed with melted butter, lemon juice, and parsley.
Sweet Potato Pone
An old fashioned, New Orleans sweet potato dish. This casserole dessert has Jamaican roots.
Sweet Potato Pone
Ingredients
- 3 medium sweet potatoes
- 3/4 cup sugar
- 1/2 cup brown sugar packed
- 1 egg
- 1/4 cup butter
- 1/2 teaspoon baking powder
- 2/3 cup evaporated milk
- 1/2 teaspoon vanilla extract
Instructions
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Peel and grate the potatoes, and mix with the remaining ingredients, stirring in the melted butter last.
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Pour into a greased casserole dish, and bake in a preheated 350 degree oven for 30 minutes.
How to Prepare and Cook Artichokes
The artichoke is actually a species of thistle and is available year round in different varieties. Perennial types are round and seasonal annual types are conical shaped. The artichoke is edible right before the plant comes into full bloom. The edible parts of the flower …
Basic Chimichurri Sauce
A flavorful sauce made of parsley and cilantro. It makes a great sauce for anything grilled, and also makes a great marinade. Thin out the sauce with more olive oil and red wine vinegar, if desired.
Basic Chimichurri Sauce
Ingredients
- 1 cup Italian flat leaf parsley leaves
- 1/2 cup cilantro leaves
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/8 cup chopped onion
- 3 cloves garlic
- 1/2 to 3/4 teaspoon dried chili flakes depending on desired heat
- Up to 1/2 teaspoon salt
Instructions
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Add everything to a food processor, and process until combined.
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Adjust flavoring with chili flakes and salt, and add in additional olive oil and red wine vinegar for desired consistency.
Romesco Sauce
Romesco doubles as a dip for veggies and a sauce for meats and poultry. Smoked paprika is a must for this recipe.
Cilantro and Three Cabbage Slaw with Thai Vinaigrette
Delicious and different recipe for slaw using Napa, green, and purple cabbage with a lime and soy vinaigrette.
Three Olive Tapenade
If you have olives, you should be making tapenade right now. This recipe uses three different olives: black Greek, Kalamata, and green olives. Serve by itself with fresh baked herb crackers, or as a base for roasted pepper crudité.
Three Olive Tapanade
Finely chop the olives, or use a food processor to make the work a snap.
Ingredients
- 1 cup chopped pitted black Greek olives
- 1/2 cup chopped pitted Kalamata olives
- 1/2 cup chopped pitted green olives
- 1/4 cup olive oil
- 1/4 cup loosely packed basil leaves chopped
- 1 sprig fresh oregano washed, leaves removed and chopped
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh shallots
- 1 anchovy fillets rinsed and dried, finely chopped
- Salt and pepper to taste
Instructions
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Mix all the ingredients in a bowl, seasoning as desired with salt and pepper.
Three Cabbage Slaw with Cilantro and Thai Vinaigrette
Napa cabbage, red cabbage, and green cabbage combine as the base for a slaw with a Thai-spiced dressing. The vinaigrette dressing is spiced with Thai chiles, Thai basil, lime, soy sauce, ginger and garlic.
Classic Pizza Dough
Put your garden harvest to good use with veggie pizza. Here is a classic pizza dough recipe for your files.