Monday, July 18, 2011

Summer Squash Roasted

I have several squash plants. It brings lots and lots of summer squash. At times (like two weeks ago), I have more squash than I could possibly eat. But this is one of my favorite recipes. it is so simple yet so good. It is a good one for multiple types of vegetables as well.

Summer Squash, sliced into 1/2 inch pieces
Extra Virgin olive oil
salt & pepper, to taste
Parmesan cheese

Pre-heat oven to 425'. Place slices in a single lay on cookie sheet or stoneware. Gently coat with olive oil. Sprinkle with salt and pepper. Roast for 15 minutes. Sprinkle with Parmesan cheese and then cook another 5 minutes. Remove and serve.

Saturday, July 16, 2011

Pesto plus ideas for recipes

Pesto is very forgiving. The measurements below can be altered or changed depending on your taste. I usually don't measure, but just put handfuls in at at time. I judge based on when it is first processed and then again when I add the oil. I add the oil slowly so I can adjust. I also substitute basil and pine nuts for mint and walnuts. Then I place it with cucumber sandwiches for a twist on a traditional tea sandwiches. Also can be made with spinach, cilantro, parsley, etc.

Fresh homemade Pesto:

1 cup packed fresh basil leaves and tender stems
1-3 cloves of garlic
1/3 cup pine nuts
3-6 TBSP Parmesan cheese, grated
1/2 tsp salt to taste
1/3-1/2 cup extra virgin olive oil

Place first 5 ingredients in your food processor. Pulse till mixed, the turn on low speed and slowly pour in olive oil until it makes a thick paste. Serve at room temperature.


I love summer pesto. I make lots of it in the summer when the Basil is fresh and plentiful. I pick on a weekly basis (if not more often), so I need lots of ideas. Pesto can be used in the following ways:

  • Freeze in ice cube trays for later use. Then remove and put in plastic baggie. Omit the garlic and cheese. Add right before serving.
  • On fresh, warm pasta
  • On a sandwich with fresh cut tomatoes and mozzarella (my sister and I's favorite sandwich in the summer. It is even good on a panini sandwich- slightly toasted)
  • Pizza (recipe written below)
  • On top of steak
  • Potatoes
  • Soup (think summer tomato soup)
  • Grilled Vegetables
  • On chicken or white fish-- use as a marinated
  • In lasagna instead of tomato sauce (or as one of the layers)
So there are a few ideas. If you have any other, let me know. I am always trying new ways to add pest into my recipes.

Summer Pesto Pizza

Some my friend Melissa recommended I write up some my my favorite recipes all from the garden plot. I have a rather large garden and love to create new colorful recipes. In addition, I spend the summer months PYO fruit. So I will work this summer to write up new recipes from my garden and summer of picking. One of my main goals is to can, can, can. I have started off pretty good, but cannot wait to can more.

So tonight we ate Pesto Tomato Pizza. I used a pizza dough I use on a regular basis, but changed the topping to Fresh Homemade Pesto, Freshly picked tomatoes, and fresh mozzarella. It was yummy, but could be better. I suggest using the tomato pesto previously posted (the last one). I would still add more tomatoes on top, but changing it up a bit.

Summer Pesto Pizza:

Freshly made pizza dough (recipe to follow)
1/2 cup pesto (recipe to follow)
3 medium tomatoes, sliced
2 cups mozzarella cheese (I used a ball mozzarella and not shredded).

Cook dough for 5-8 minutes on 450'. Remove from oven and spread pesto on crust. Top with tomatoes and cheese. Garnish with fresh basil leaves (optional- and should be placed just before serving). Bake in pre-heated open at 450' for 5-8 minutes and cheese is melted.


Pizza Dough Recipe:
(from my friend Erika)

2 1/4 tsp active dry yeast
1/2 tsp brown sugar
1 1/2 cup warm water (100'F)
1 tsp salt
2 TBSP olive oil
3 1/3 cup all purpose flour (I used 50% white and 50% fresh ground whole wheat)

In a large bowl, dissolve the yeast and brown sugar in the water and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cup of flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until doubled, the should take about 1 hour. Punch down the dough, and form a tight bowl. Allow the dough to relax for a minute before rolling it out.
Use your favorite pizza recipe. Preheat oven to 425'. If you are baking the dough on a pizza stone, you may place your toppings on the dough and bake immediately. If you are baking your pizza in a regular pan, lightly oil the pan and let the dough rise in your pan for 15-20 minutes before topping and baking it. Bake pizza in pre-heated oven, until cheese and crust are golden brown, about 15-20 minutes.

Fresh homemade Pesto:

1 cup packed fresh basil leaves and tender stems
1-3 cloves of garlic
1/3 cup pine nuts
3-6 TBSP Parmesan cheese, grated
1/2 tsp salt to taste
1/3-1/2 cup extra virgin olive oil

Place first 5 ingredients in your food processor. Pulse till mixed, the turn on low speed and slowly pour in olive oil until it makes a thick paste. Serve at room temperature.

Friday, July 8, 2011

Pesto alal trapanese


http://memoriediangelina.blogspot.com/2011/07/pesto-alla-trapanese.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+blogspot%2FQaRz+%28Memorie+di+Angelina%29So I love this meal. It came to me via Memorie di Angelina (a great food blog in itself). I made this recipe that night and love, love, love. I actually have referred it to several friends. It is a great tasting summer dish with a great palate for the mouth. The tomatoes make the dish, so select wisely. I cannot wait for my tomatoes are ready to be picked (the first four came off the plant on Wednesday-- more to be selected tonight) to make this fabulous light summer dish. Try and enjoy.