In addition to making a wonderful pizza sauce, this pesto is great when tossed with pasta or spooned over chicken breasts.
1 cup hulled pumpkin seeds (toasted or untoasted)
1 cup cilantro, packed
½ cup olive oil
¼ cup fresh lime juice
1 teaspoon salt
4 cloves garlic, roughly chopped
Toast pumpkin seeds in a large skillet over medium heat until puffed, [...]
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This is my version of a rustic Italian dish from The Italian Country Table, by Lynne Rosetto Kasper. It is more of a technique than a specific recipe — use whatever vegetables look best at your farmer’s market. I ommit the eggplant and the results are still delicious.
1 small eggplant, cut into 1-inch cubes
1 large or 2 small zucchini, [...]
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This is the simplest way I’ve come across to preserve that great late-summer taste of ripe red peppers.
6 - 8 large red peppers, cored and seeded, and chopped into 1-inch chunks
3 cloves garlic, chopped
1/2 cup tightly packed fresh basil leaves
1 medium onion, sliced (optional)
2 tablespoons extra-virgin olive oil
Preheat oven to 425 degrees. Place peppers, garlic, [...]
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