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Archive for August, 2012

Smoked Salmon Salad

This is a my version of a salad I had for dinner in Aspen. This is such a yummy salad and it is so pretty. Build on a bed of mixed greens. This salad had shaved carrots, fresh tomatoes and peppers from the garden, and cucumber. Layer the salad with smoked salmon and sprinkle with goat cheese, capers and pine nuts. I served it with a light champagne vinegarette. It is definitely a salad I will make again!

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Basil Salt

What do you do when you grow more basil than you can use? Well I dried some; I have a freezer full of pesto so I decided to try a recipe I saw in a magazine – basil salt. Hmm – makes sense to me. It couldn’t be easier. Combine equal portions of kosher salt (I used sea salt) and basil. Pulse together in food processor; spread on a pan and heat at 225 degrees for about 30 minutes or until dry…toss salt about 1/2 way through cooking. Let the mixture cool – then put back in the food processor and pulse until the mixture is fine.  Use to season tomatos and other summer veggies – I also figure I can use it in pretty much anything that calls for salt – I haven’t tried it on anything yet, but I am excited about it…it smells deliciously basily.

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Asparagus Pesto

I had some asparagus in the fridge I really needed to use but it was way more than I could eat in a traditional way. Having been up to my ears in basil lately, I have been making a lot of pesto so I thought I could use asparagus in the same way. I cut about 2 cups of asparagus stalks in to two-inch pieces (discard the very bottom of the asparagus). Boil asparagus until tender (time will vary depending on the thickness of the asparagus); Drain asparagus and put stalks into the food processor; add a heaping tablespoon of minced garlic, and start to pulse food processor; slowly add olive oil until you get the consistency you want; add about a 1/4 cup of parmesan cheese and blend together. You can add pine nuts to the recipe, but I left them out as I am planning to share the pesto with a friend who can not eat nuts.  I served this over some linguini – very tasty and the asparagus is a nice vibrant summer green! 

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