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Serrano Pepper Basil Pesto

6/28/2023

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Serrano pepper takes the world's freshest sauce from simple to spicy with one ingredient.

INGREDIENTS

1 clove garlic, peeled
1 Serrano pepper
1/4 cup pine nuts
2 Tbsp grated Parmesan cheese
2 cups basil, packed tight
1 Tbsp lemon juice
Olive oil. Start with 1/2 cup, add more as needed to make a loose sauce
Salt and fresh cracked black pepper to taste

PREPARATION

Drop the garlic clove into a food processor while it is running, and run the machine until the garlic is finely minced.
Trim the stem off the hot pepper and slice it in chunks. Add it to the machine, seeds and all if you want it really spicy, while it is running, and wait until it is finely minced.
Next add the pine nuts and Parmesan cheese and process until everything is smooth.
Add the basil and lemon juice and pulse, scraping down the sides of the machine a few times, until the basil has broken down.
Drizzle in the olive oil while processing. Process until the pesto is as smooth as you like. It can be chunky or smooth, it’s your choice.
Season to taste with salt and pepper. Add more olive oil if you want a looser pesto.
Store in the refrigerator in an airtight container, and use within 10 days.

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Cucumber, Tomato, Mushroom Salad

6/21/2023

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Ingredients

1 large cucumber, sliced (and chopped if you prefer)
8 white mushrooms, sliced (or equivalent mushroom of your choice)
6 oz. plain yogurt
1/2 cup fresh dill, chopped
1/4 cup red onion, thinly sliced & chopped
1/2 cup cherry tomatoes cut into quarters
1 lemon, juiced
2 tablespoons vinegar
2 tablespoons olive oil
salt and pepper, to taste

Directions

Combine all ingredients in a medium bowl and toss.
Serve immediately for nice, crisp mushrooms.
Alternatively, refrigerate and allow the mushrooms to marinate. They will get soft, and develop a rich "cheesy" flavor. Suggest you have one serving right away, and then another later, so you can enjoy both ways.

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Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette

6/14/2023

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Ingredients
For the Salad:

3 cups broccoli florets
1 1/2 cups radishes cut into 1/8ths
1 tablespoon olive oil
1/4 cup golden raisins
1/2 cup chopped red onion

For the Dressing:

1 tablespoon lemon juice
1 tablespoon unseasoned rice vinegar
1 garlic clove, minced
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
1 tablespoon chopped mint
1/4 teaspoon Kosher salt
Freshly ground pepper

Instructions

Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.
While the vegetables are roasting, cover raisins in hot water to rehydrate.
To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic, mustard, and olive oil. Stir in chopped mint.
In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature

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Ingredients
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 pounds summer squash (yellow, green or a mix), about 3 large squash per pound

Preparation

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside.
Trim and slice the squash diagonally, about ¼ inch thick
Add the squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Grill the vegetables on a medium-high heat, or saute them in a lightly oiled pan, until they are crisp tender and browned – about 8 minutes.
Transfer the vegetables to a platter. Drizzle with the reserved marinade, gaarnish with thyme leaves and serve hot or at room temperature.

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Serrano Pepper Basil Pesto

Cucumber, Tomato, Mushroom Salad

Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette

Marinated Summer Squash Salad

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