Fresh pesto is quick and easy to make, and has much better flavor than store bought jars of pesto. What’s more, it’s a great way to use up any basil from the garden before the temperatures get any colder.

‘This recipe omits tree nuts, an ingredient typically found in pesto. For those with allergies, tree nuts can trigger a terrible allergic reaction. But if you wish to include nuts in this recipe, just add a handful of either pine nuts or walnuts after the first pulse (you will need a food processor for this recipe).

Combine with grilled chicken breasts and pasta to make a simple dinner.

Ingredients
About 2 cups of fresh basil
6 cloves garlic*
Pinch of salt
Extra virgin olive oil
1/4 cup fresh Parmesan cheese, grated

Wash basil, then toss into the food processor along with the garlic. Pulse until the basil and garlic are finely chopped and look to have a paste-like consistency. Add a pinch of salt, then about 2 tablespoons of olive oil. Pulse for about 15 seconds. Add cheese and pulse again until the pesto looks pasty. If it looks too thick, add more oil. To thicken, add more cheese.

Salt and pepper to taste.

* Note: If you and raw garlic do not get along well, slice the garlic cloves and saute in a small saucepan with about 1 tablespoon of olive oil on low to medium heat for about 5 minutes, or until garlic is soft and fragrant. Softening the garlic by sauteing will help to reduce its raw pungency and make for a sweeter pesto.

Last night we had fish sticks for dinner. I know what you’re thinking: I am quite the gourmet cook, right? We all need a break, and last night was my night. However, fish sticks are not complete without a side of tartar sauce for dipping and, since we have never met a tartar sauce that we all actually liked, I decided to make my own.

This tartar sauce is so easy you don’t even need a recipe - just whisk or stir together 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, a teaspoon of relish, and a pinch each of salt and pepper. Give it a taste and add a little more relish if needed. Dill can also be added if desired.

When a nasty cold hits, nothing soothes and comforts like soup. Most times, we simply open a can of Campbell’s and heat it on the stove top, but a recent epiphany (not to mention the frozen whole chicken taking up way too much room in the freezer) led me to make my own chicken noodle soup. All you need is a chicken, some veggies, herbs and water. The recipe is so easy, I might even make it the next time I’m sick. Or have someone else make it. Or maybe I’ll just freeze some to heat up when a nasty cold strikes. Add additional veggies, such as corn, peas, or potato, toward the end of the cooking time.

You’ll need:

bunch of carrots or parsnips, cut into one-inch pieces
1 onion, diced
2-3 cloves garlic, smashed
1 whole chicken or cut up chicken
Egg noodles (optional)

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I used to grow rhubarb, but when we moved, decided it was too much of a hassle to uproot and move with us. Fortunately, our neighbors grow rhubarb by the bushel and are generous with it — we exchange rhubarb for asparagus, and everyone’s happy!

Last week they brought over 5 lbs. of the ruby red stalks. Anxious to make use of it, I decided to mix up some strawberry rhubarb jam, reminiscent of my mother in law’s recipe that I lost temporarily misplaced. It turned out so delicious, I might just keep this new recipe instead! Continue reading →

Espresso Rub

It’s no secret that I love espresso. But espresso combined with red meat seemed a little, well, weird. Until I tried it. At a fancy little steakhouse, the hubs and I decided to try an espresso rub steak, figuring that since we like espresso and like steak, why not try both? And it was absolutely delicious - savory, yet slightly sweet and a perfect complement to steak.

Here’s my version of a savory-sweet espresso rub — perfect for steak or pork.

1 tsp. ground espresso (instant espresso is also OK)
1 tsp. brown sugar
1/2 tsp. salt
1/2 tsp. freshly ground pepper

Combine ingredients and rub generously on meat before cooking.

Also try: Lemon and Herb Marinade

We love using marinades as an easy way to add flavor and zip to grilled or baked meats - they are so easy to whip up, and can even tenderize a tougher cut of beef. Just mix the ingredients in a zip top bag, put the meat in, and refrigerate for a few hours to overnight. Turn the bag a few times for even distribution. Before cooking, remove the meat or poultry and shake or brush off any excess liquid. Discard any leftover marinade.

My favorite for spring grilling is this lemon rosemary marinade — the perfect combo of sweet and tart, and a delicious marinade or sauce for grilled chicken.

Lemon Rosemary Marinade
1/3 cup olive oil
1 lemon, thinly sliced
6 sprigs rosemary
4 cloves garlic, chopped
1/2 teaspoon kosher salt

Nothing says spring to me more than asparagus. The first vegetable to pop up out of my garden, those tender green stalks of goodness are a welcome change to the winter vegetables we’ve been enjoying. Always looking for a new way to enjoy the potently delicious veggie, I decided to whip up a light vinaigrette to drizzle onto steamed and chilled asparagus. This dish makes a delicious side or could be a simple lunch recipe (add some crumbled bacon and a wedge of fresh bread).
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With spring comes outdoor grilling — and what better to grill than burgers? Looking for something different to use to top our burgers, we whipped up a batch of simple guacamole to dress up the burgers with a new flavor.

Use a microplane or garlic press to get the garlic minced small enough that no large chunks are present in the guacamole.

1 ripe avocado, peeled and chopped
1 tablespoon finely chopped sweet yellow onion
1 clove garlic, finely minced
1/2 tablespoon fresh cilantro, minced
2 teaspoons fresh lime juice
pinch of salt

Place all ingredients in a small mixing bowl and mash until mostly smooth. Serve immediately.

Pot Roast

As the new owner of a shiny new Dutch oven, I immediately went through my stash of recipes to try out and found this one for an easy pot roast. The meat is browned in the Dutch oven, then the other ingredients are added and the entire thing is cooked for a few hours, leaving the vegetables tender and the meat beautifully cooked. Continue reading →

Italian Sausage and Tomato Pasta

Weeknights are all about quick and simple meals in my house. Not only is my time at a premium, but recipes with few, simple ingredients mean I don’t have to make a run to the grocery store.

This recipe from Real Simple magazine fits the bill, and is a bright, colorful dish. I use about 3 pints of cherry and grape tomatoes, and spaghetti or fusili instead of fettuccine. Continue reading →