3 cups loosely packed basil leaves ¾ cup olive oil
¼ cup toasted pine nuts or walnuts 3 garlic cloves
1 teaspoon salt ½ cup Parmesan cheese
3 Tablespoons Romano cheese
Put the basil, oil, garlic and salt in a blender or food processor and process until smooth. Add the nuts and cheeses and mix just to blend. Taste and adjust the seasoning.
If you plan to freeze the pesto, do not add the nuts until you are ready to serve it.
Pesto freezes beautifully and is a special treat added to sauces and soup in the winter. If you freeze it in individual ice cube trays, each cube is about 1 tablespoon of pesto.
This recipe was adapted from Northern Italian Cooking.
July 22 2010 | Recipes | No Comments »
12 oz. pasta 2 cups arugula
1 tablespoon lemon zest 1 tablespoon minced garlic
1 cup toasted walnut pieces, divided 3 tablespoon olive oil
½ teaspoon kosher salt ¼ teaspoon pepper
¾ cup crumbled gorgonzola or blue cheese ½ cup golden raisins
Cook the pasta according to the package directions. Whirl together the arugula, zest, garlic, ¼ cup walnuts, oil, salt and pepper in a food processor or blender until blended. Drain the pasta, reserving about ¼ cup of the cooking water. Return the pasta to the pot and add the pesto, stirring to coat the pasta. Stir in the remaining walnuts, cheese, raisins and reserved pasta water.
This recipe was adapted from June Sunset magazine as recommended by shareholder, Ellie Cary.
June 24 2010 | Recipes | No Comments »
!/2 cup chopped walnuts ¼ cup olive oil
1 garlic clove 1 teaspoon vinegar
2 medium cucumbers, peeled ½ teaspoon kosher salt
Combine the walnuts and the garlic in a food processor fitted with the chopping blade; process to a paste.
Cut the cucumbers into chunks and add to the walnut mixture, pulse until coarsely chopped. Add the oil, vinegar, and salt and pulse until the mixture is somewhat chunky. Serve chilled or at room temperature.
This recipe was adapted from Recipes from America’s Small Farms.
February 22 2010 | Recipes | No Comments »
2 cups flour ½ cup chopped walnuts
½ cup sugar ½ cup raisins or chocolate chips
1 tablespoon baking powder 2 eggs, beaten
1 teaspoon salt ½ cup oil
Grated lemon peel of one lemon 1 cup shredded zucchini
Preheat the oven to 400 degrees. Lightly grease a 12 cup muffin pan.
Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts and raisins. In a smaller bowl, combine the eggs, milk and oil. Make a well in the center of the dry ingredients and add the liquid, stirring just enough to combine. Fold in the zucchini.
Spoon the batter into the prepared muffin pan and bake for 20 to 25 minutes or until the muffins spring back when they are gently pressed. Remove from the oven, let them cool for 5 minutes and then turn them out of the pan to finish cooling.
This recipes was adapted from King Arthur Flour Baker’s Companion
February 22 2010 | Recipes | No Comments »
1 cup persimmon pulp 1 teaspoon vanilla
1 teaspoon baking soda 2 cups flour
½ cup vegetable or olive oil ½ teaspoon each cloves, nutmeg & salt
1 cup sugar 1 teaspoon cinnamon
1 cup raisins or chopped dates 1 cup chopped nuts
Mix the ingredients together in the order given. The dough will be soft. Drop by teaspoons onto a well-greased cookie sheet. Bake at 375 degrees for about 15 minutes. This recipe will make 3 to 5 dozen cookies depending on the size.
This recipe is from the kitchen of Marge Muck. I adapted the recipe given to me by a Muck relative in 1974.
February 22 2010 | Recipes | No Comments »
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