Classic Pesto Sauce
The classic sauce with basil, Parmesan, garlic, and pine nuts.
Month: August 2015
Tropical Salsa with Mango, Pineapple, and Red Pepper
Great naturally sweet salsa with fresh mangoes and pineapple. Using Anaheim chiles, it is a medium hot salsa. If you want it hotter, use a hotter chile.
Turnips with Lemon and Parsley Butter
Fresh turnips are cooked until tender, then tossed with melted butter, lemon juice, and parsley.
Turnips in Lemon and Parsley Butter
Ingredients
- 6 turnips medium sized, peeled and cut into large cubes
- 2 tablespoons melted butter
- 2 tablespoons chopped parsley
- 1 tablespoon fresh lemon juice
- Salt pepper, and paprika
Instructions
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Boil turnips in lightly salted water until tender. Drain in a colander. Return to the pan, and add in the melted butter, chopped parsley, and lemon juice. Season to taste with salt, pepper, and paprika.
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Serve warm.
Garden Book Review: The CSA Cookbook
Book Blurb: Make the most of your CSA membership—or your garden harvest—with simple yet bold, inventive yet nourishing meals from acclaimed blogger Linda Ly. Community Supported Agriculture (CSA) programs have connected farms to consumers and made people more in tune with where their food comes …
Sweet Potato Pone
An old fashioned, New Orleans sweet potato dish. This casserole dessert has Jamaican roots.
Squash Rockefeller
A delicious way to use up your summer squash. Baked stuffed squash with spinach and flavored with anise.
Squash Rockefeller
Ingredients
- 12 small yellow bar squash
- 3 pounds fresh spinach sautéed with butter and drained or 2 packages of frozen spinach thawed and drained
- 2 tablespoons chopped parsley
- 4 green onions white and green parts chopped
- 4 ribs celery chopped
- 2 cloves garlic
- 1 1/2 cups Italian style bread crumbs
- Butter as needed for sautéing
- Tobasco to taste
- 2 teaspoons anise seed
- 1/2 cup boiling water
Instructions
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Mix the anise seed and the boiling water together. Let steep for about 15 minutes, then drain off the water. Reserve for later.
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Cut the squash in half lengthwise. Steam until almost tender, and scrape out the seeds.
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Place the parsley, green onions, celery, and garlic in a food processor, and pulse just until rough chopped - do not puree. Heat about 2 to 3 tablespoons of butter in a saucepan, and add the ground vegetables. Cook for about 5 minutes over medium heat. Add in the drained spinach, another 3 tablespoons butter, bread crumbs, salt and Tobasco to taste, and the anise water. Adjust consistency with a bit more water, vegetable broth, or melted whole butter if too dry, or a bit of bread crumbs if too loose.
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Stuff the squash with this mixture. Bake in a preheated 375 degree oven until the tops are very lightly browned, and the squash is heated through.
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Serve.