1. Pesto Genovese (added by Holly and Adam; from: Adam Smith)
5 peeled garlic cloves
2 cups large fresh sweet basil leaves
1/2 C pine nuts (or almonds - which are cheaper)
1/2 C (or more) freshly grated Parmesan cheese
1/3 C virgin olive oil
1/3 C whole milk or heavy whipping cream
salt to taste
Just put it all together (raw) in a blender and blend until well mixed. You can freeze what you don't use right away. It store in the fridge for a couple of weeks as well. It's great on pasta or as a spread on bread. We like to add fresh tomatoes on top of the pasta or bread as well.
*Helpful local hints: We buy our basil plants at Smith's Marketplace, and they always do very well. You can buy some really great parmesan cheese made locally at Aggie Ice Cream for cheaper than anywhere we've seen in the vally. They call it "Aggiano" cheese.
2. East Turkey Chili (added by Janelle & Dan; from_____)
1 pound of Lean turkey
2 cans organic black beans or homemade
? oz. of tomatoes, chopped
1 jar (16 oz) mild or medium chunky salsa, organic or homemade
1 T chili powder
Brown ground turkey and drain off any fat. Add rest of ingredients and let simmer for at least 30 minutes. Serves 8.
3. Sweet Spinach Salad & Dressing (added by Amelia & Paul; from:_________)
one chopped apple
one chopped orange
sliced almonds (candied in sugar if desired)
2 oz oil
2 oz fresh squeezed orange juice
2 oz red wine vinegar
2 TB sugar
Toss with Salad.
4. Lara Bars: (added by Amelia & Paul)
I bought these in bulk at Sam's Evil Empire 18 for $15
5. Barley Pilaf (added by Jen and Clay; from__________)
1 cup Pearl Barley
2 tablespoons butter
2 tbsp. chopped onion
1/4 cup pine nuts
1 tbsp. fresh or dried parsley
1 tbsp. lemon juice
In a large pot of boiling salted water, cook 1 cup pearl barley about 35 minutes. Drain and rinse with cool water. In a skillet melt butter and saute onions. Mix all ingredients and season with salt and pepper.