Recipes

Makes about 1 cup

• 2 c fresh basil leaves
• 3 cloves garlic
• 2 Tbsp pine nuts or walnuts
• 1/2 c olive oil
• salt, to taste
• 1/2 c freshly grated Parmesan cheese

1. Place basil, garlic, nuts, oil, amd salt in food processor or large mortar and pestle.
2. Puree until smooth.
3. Stir in Parmesan
4. Use to flavor soups, sandwiches. Add a little water, and stir into hot cooked pasta.

Makes about 3 cups

• 1 medium onion, minced
• 1/2 c dry wine
• pinch red pepper flakes
• 3 medium fresh tomatoes, peeled, seeded and chopped
• 3 Tbsp butter
• 1 tsp sugar
• 1/2 tsp salt
• 1 tsp tomato paste
• 3/4 fresh basil, chopped

1. Cook onion in wine over medium-low heat, until liquid is reduced to a few tablespoons.
2. Add pepper flakes, tomatoe, butter, sugar, salt and tomato paste. Simmer, stirring occasionally, about 15 minutes until consistency of a chunky salsa.
3. Add basil; remove from heat. Serve over hot cooked pasta.

Makes 10 servings

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp olive oil
• 1 (28 oz) can Italian-style plum tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14 oz) can beef broth, or 2 c water
• 1 bunch spinach, stems removed, chopped
• 1 lb green beans, cut into 2- inch pieces
• 1 c sliced carrots
• 1 tsp dried oregano leaves
• 16 oz small bow tie pasta
• 8 oz feta, crumbled

1. In pot over medium heat, cook onion and garlic in oil for 3 minutes.
2. Add tomatoes, tomato sauce, broth or water, spinach, green beans, carrots and oregano; bring to a boil, reduce heat and simmer for 10 minutes.
3. Add pasta; simmer 10 minutes more. Serve with crumbled feta on top.

Makes 6 servings

• 2 tsp minced fresh parsley
• 2 Tbsp lemon juice
• 1 Tbsp plain, unsweetened yogurt
• 2 tsp chopped chives or green onion with green top
• Salt and black pepper, to taste
• 1/3 c canola oil
• 1 lb fresh green beans, trimmed
• 1/2 c julienne-cut red pepper strips

1. Combine parsley, juice, yogurt, chives, salt, pepper, and oil in jar with tight-fitting lid. Shake vigorously. Chill.
2. Blanch green beans 4 minutes; plunge in ice water to stop cooking. Drain.
3. Toss green beans and red peppers with vinaigrette.

Makes 6-8 servings

• 4 fresh medium beets
• 2 sprigs fresh basil, chopped
• 1/2 medium onion, chopped
• 2 eggs, beaten
• Salt and ground black pepper, to taste
• 1/4 - 2/3 c flour
• Olive oil
• Mozzarella slices
• Burger buns

1. Trim beet tops and roots. Shred beets in food processor; transfer to bowl. Add basil, onions, eggs, salt and pepper; mix.
2. Mix in just enough flour to make mixture stick together. Form into 4 inch patties about 1/2 inch thick. (Don't make too thick or centers won't cook well.)
3. Heat 1/4 inch of olive oil in skillet over medium-high heat. Fry patties 2-3 minutes on one side, until crispy. Turn, place mozzarella slice on top and fry 2-3 minutes more, until crispy.
4. Place hot on bun; serve immediately.

Makes 6-8 servings

For pastry:

• 2 c sifted flour
• 9 Tbsp butter, in pieces
• 1/2 c sugar
• 4 egg yolks

For filling:

• 9 oz fresh blueberries
• 1 Tbsp cornstarch
• 1/2 c cold water
• 2 Tbsp sugar
• 1 tsp grated lemon rind
• 1 Tbsp vanilla

1. Pastry: Mound flour on board. Make well in center; add butter, 1/2 c sugar and yolks. Work with hands until blended. Form ball, wrap in plastic, and place in freezer 1 hour.
2. Work dough until pliable. Press into 9-inch false-bottom pan. Prick with fork. Cover with foil; fill with dry beans for weight. Bake at 350 degrees 10 - 15 minutes, or until golden. Cool.
3. Filling: Crush 1/3 of berries in saucepan. Mix cornstarch and water; add to pan. Add sugar and lemon rind. Cook, stirring, until mixture is thick, about 5 minutes. Cook 1 more minute; set off heat. Add remaining berries. Cool. Add vanilla, and spoon filling into pastry shell. Remove pan sides. Serve.

Makes 12 servings

• 1 1/2 c blackberries
• 1 1/2 c raspberries
• 1 1/2 c blueberries
• 4 Tbsp sugar
• 2 c flour
• 2 c rolled oats
• 1 1/2 c packed brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/4 c butter

1. Gently toss together blackberries, raspberries, blueberries, and sugar in bowl; set aside.
2. In a separate bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Add butter; blend with fingers until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Add berries. Sprinkle remaining mixture over the berries.
3. Bake at 350 degrees 30 - 40 minutes, or until fruit is bubbly and topping is golden brown.

Makes 6 servings

• 2 Tbsp toasted sesame seed oil
• 1/2 c chopped walnuts
• 1/4 c chopped green onions with tops
• 4 c broccoli florets
• 1/4 c red pepper strips
• 2 Tbsp soy sauce

1. Heat oil in skillet until hot. Add walnuts and onions; stir-fry 1 minute.
2. Add broccoli; continue to toss 3-4 minutes.
3. Add red pepper and soy sauce; cook 1 minute longer. Serve immediately.