The beans are in! There’s a lot more too, here’s this week’s haul:
Patty Pan Squash
These are the different kinds of beans we grow: Jade- Green, Carson Yellow Wax & Royal Burgundy. They’re all delicious 🙂
We all know basil is great for making Pesto. Here’s a simple recipe and some excellent ideas for meals and snacks:
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Special equipment needed: A food processor
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Yield: Makes 1 cup.
Pesto quesadilla (above) take one: pesto, tomato and mozzarella between a whole wheat quesadilla.
Pesto pasta with extra protein: Toss steamed, shelled edamame, lightly sautéed spinach (optional) and whole wheat rotini in pesto. The buttery texture of edamame complements pesto surprisingly well.
Pesto tortilla pizza: Top an organic whole wheat tortilla with pesto, reduced fat mozzarella and sliced tomatoes. Bake at 450 degrees Fahrenheit, preferably on a baking rack, until the cheese is golden and bubbling.
Pesto scrambled eggs: cook your scrambled eggs as usual and take the pan off the burner once the eggs are mostly set. Stir in pesto and top with Parmesan and diced tomatoes.
Pesto popcorn: stove top popcorn lightly tossed with pesto and grated Parmesan (optional).
Pesto grilled cheese: layer pesto, mozzarella, and roasted red peppers or tomatoes on good whole wheat bread. Grill. Amazing!
Arugula pesto pizza bagel: Top a 100% whole wheat bagel with pesto, mozzarella pearls and cherry tomatoes. Bake at 450 degrees Fahrenheit for about ten minutes, until the cheese is melted. Let the bagels cool slightly and top with arugula that has been lightly tossed in lemon juice, salt and pepper.
Avocado pesto pasta: This might not be the prettiest pasta around, but it sure is tasty. Combine roughly equal parts avocado and pesto in your food processor. Add a squeeze of lemon juice. Blend thoroughly. Drizzle in extra olive oil if necessary. If you’re feeling adventurous, blend in some goat cheese, too. Toss with whole wheat pasta.
Hoping that everyone is having a great week,