Favorite Recipes

Regualr1

  Nut-Free Basil and Kale Pesto

1 box of pasta will need:

1 cup fresh basil leaves

1 cup of chopped kale

1 clove garlic, minced or chopped

½ cup grated parmesan cheese

1 tsp lemon juice

½ tsp lemon zest

 ¼ cup olive oil

 salt & pepper to taste

Steps:

1. Place garlic, basil, kale, lemon juice and zest and parmesan in food processor and pulse until it resembles crumbs or paste (you can also add broccoli, canned chickpeas (1 cup), and avocado)

2. While running the processor, drizzle the olive oil in a thin, steady stream.

3. Add salt and pepper to taste, pour over hot or cold cooked pasta and toss until lightly coated.

This recipe can be used as a dip, pizza sauce, a glaze or marinade for shrimp/fish, chicken, and meat, garlic bread, add to stir-frys, soups, meatballs, burgers, spaghetti sauce and scrambled eggs/omelets.

Can be frozen for future use.

Bruschetta with Tomato, Cucumber, and Basil Recipe

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Makes 24 small slices, serves 6-10 as an appetizer

Ingredients

Handful of Cherry Tomatos

cucumber

2 cloves raw garlic

1 teaspoon of roasted garlic

1 tablespoon of olive oil

1 teaspoon of balsamic vinegar

6-9 basil leaves

sea salt

black pepper

1/4 olive oil

1 baguette

aged cheddar

Mash tomatos, garlic, cucumber, salt, pepper, tablespoon of olive oil together to make a nice paste. Top Baguette wth tomato mixture, shred aged cheddar on top, cook at 350 degrees for ten minutes, drizzle balsamic and top with basil ribbons!