This is one of those dishes that evolves when you look in the fridge and can’t figure out what to cook tonight! It turned out so good and it literally took less than 20 min!
Preheat grill on high. Brush or spray eggplant with olive and season with salt and pepper.
Grill eggplant and cheese for 5 min per side or until nicely charred and softened.
Layer eggplant, cheese, tomato and repeat. Top with sliced olives, pesto and a drizzle of olive oil.
- 2 small eggplants, sliced 1/4 inch thick
- 1 package grilling cheese
- 1 – 2 tomatoes, sliced 1/4 inch thick
- Olive oil
- Salt and pepper
This is a dinner salad – the beans really make it filling without feeling stuffed. You need preserved lemon so make sure you have it before you start this recipe.
- 8 c arugula
- 1/2 c pine nuts
- 1/4 c grated parmigiano
- 1/2 preserved lemon, chopped
- 1 clove garlic
- 1/2 tsp salt
- 1/3 c olive oil
- 2 – 15 oz cans white beans, drained and rinsed
- 1 shallot, sliced thin
In a food processor, combine 2 c packed arugula, nuts, cheese, lemon, garlic and 1/4 tsp salt. Process until finely chopped. Add oil with the motor running.
Warm the beans for 2 – 3 minutes. Toss with 1/4 of the pesto, add more if needed to coat the beans.
Toss the remaining arugula with 1 – 2 tbsp olive oil, salt and pepper.
Divide arugula among plates, top with beans.
This is a quick side when you cook it in the pressure cooker. Perfect paired with rack of lamb. To make it even quicker use a good store bought pesto.
7 c vegetable broth
2 tbsp olive oil
1 onion, minced
1 1/2 c barley
1/2 c dry white wine
1/2 c ricotta salata
1/2 lb asparagus
1/2 c pesto sauce
Bring a pot of salted water to a boil. Cook asparagus for 2 min and move to an ice bath. Cut into 1 inch pieces.
In a multicooker on medium sauté, add onions and cook until soft. Add barley and garlic, stir to coat. Add wine and stir till absorbed.
Close lid and cook on Risotto mode for 6 minutes. (High pressure for 6 min).
Stir in asparagus, pesto, cheese and pepper.
Serves 4 – 6.
This pizza is so good! Pesto, pine nuts and lots of cheese. I did not measure when I made this – so this is rough feel free to adjust.
1 pizza dough
1/4 c pesto
1/4 c ricotta
1 ball mozzeralla, sliced
Preheat oven to 500 with pizza stone or steal inside.
Roll out dough. Drizzle with a little olive oil. Place sliced mozzarella with space between slices on dough. Place TBSP scoops of ricotta between the mozz slices. Drizzle with pesto.
Bake for 8 – 10 min u ok cheese is melted and crust is brown.
Top with pine nuts.
This is a quick weeknight meal inspired by F&W. Fresh peas are required for this dish, so do seek them out. I cooked up some orzo that I tossed it with the extra pesto to compete the meal.
1/4 c pine nuts, toasted
2 c shelled fresh peas
3/4 c parmigiano, grated
2 cloves garlic, green germ removed
1 TBSP lemon juice
1/4 c olive oil, plus extra for cooking the shrimp
Salt and pepper
1 lb shrimp, peeled and cleaned
In a food processor or blender combine peas, cheese, garlic, olive oil, lemon juice, salt and pepper. Puree until smooth.
In a large non-stick skillet, heat olive oil over medium high heat. Cook shrimp anout 2 minites per side until opaque and cooked through.
Serve shrimp with pesto and a little parmigiano cheese.
Serves 2 – 4.
24 cherry tomatoes
1 TBSP olive oil
Salt and pepper
12 oz Pasta
1 c basil leaves
2 cloves garlic
1/2 c parmigiano, grated
1/4 c pine nuts
Salt and pepper
1/3 c olive oil
4 oz goat cheese
Preheat oven to 375. Toss tomatoes with olive oil, salt and pepper and roast for 20 minutes
Cook pasta according to package.
Combine basil, garlic, cheese, nuts and oil in a food processor and pulse until smooth.
Toss pasta with pesto and tomatoes and serve.
This makes a double batch, one for now and one for the freezer. I did not
Have pine nuts so I used toasted almonds.
1 lb pasta
1/2 c basil
1 lb asparagus, cut into 2 inch pieces
1/4 c pine nuts or almonds
3 garlic cloves
1/2 tsp salt
1/2 c olive oil
1/2 c Parmigiano-Reggiano
1/2 c toasted bread crumbs
4 oz pancetta, diced, cooked crisp & drained
Bring a large pot of salted water to a boil. Cook asparagus for 3 minutes. Use a slotted spot and transfer to a blender. Add pasta to the water and cook according to package.
Add basil, nuts, salt, garlic, oil and parmigiano to the blender. Blend until smooth. Pour half in a container for future use. Toss the remaining with the pasta, top with bread crumbs and pancetta.