Posted by Rick
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1 bunch arugula, stems removed (about 4 ounces)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.
Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.
Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top.
Pestos will freeze well too. Put in cube trays for per serving sizes…freeze then transfer to baggies to keep longer… up to a couple months
Serve the pesto over some freshly cooked pasta or boiled potatoes.
Try it tossed with our heirloom tomatoes, marinated artichoke hearts, garbanzo beans, red onions, Salt & Pepper, then toss with Olive Oil and Balsamic Vinegarette…DELICIOUS AND NUTRITIOUS, ENJOY!!
Heirloom tomatoes with basil and fresh mozzarrella
Heirloom tomatoes, sliced
Fresh basil, leaves carefully chopped as not to bruise
Fresh mozzarella cheese,sliced
Extra virgin olive oil
Balsamic wine vinegar
Salt and pepper
Assemble the salad with slices of tomatoes, basil leaves, and mozzarella slices. Sprinkle extra virgin olive oil over the salad. Add a dash of vinegar and a very light sprinkling of salt and pepper
You must try. This so easy, sounds crazy but is so good
Simply Elegant Strawberries
Roughly 20 strawberries, sliced in half, tops removed
4 tbsp of granulated white sugar
2 tbsp good, aged balsamic vinegar
cracked black pepper
Combine the strawberries, sugar, and balsamic vinegar in a bowl. Mix well, and let this sit at room temperature for one hour
Top with a bit of fresh cracked black pepper and enjoy
Tip: The better the quality of the balsamic vinegar you use, the better this recipe will be
- 2 large zucchini, thinly sliced
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 (16 ounce) jar spaghetti sauce
- Preheat oven to 325 degrees F (165 degrees C).
- In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
- Combine the zucchini, onion and garlic in a 9×12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
- Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Savory Cheddar Zucchini Muffins
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 1 egg, lightly beaten
- 1 cup milk
- 1 cup shredded unpeeled zucchini
- 1 clove garlic, minced
- 3/4 cup shredded Cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
- 4 slices bacon, cooked crisp and crumbled
- Preheat oven to 350 degrees F (175 degrees C). Line 12 cup muffin cups with paper liners, or spray with cooking spray.
- Mix the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Serve warm. Refrigerate leftovers.
- 1 (9 inch) unbaked pie crust
- 2 tablespoons butter or margarine
- 1 pound zucchini, thinly sliced
- 1 1/2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup half-and-half cream
- 3 eggs, lightly beaten
- 3/4 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Dash pepper
- Prick bottom of pastry with a fork. Bake at 425 degrees F for 7 minutes. Reduce heat to 350 degrees F.
- In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
- In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean.
Blueberry Zucchini Bread
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 1/4 cups white sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 pint fresh blueberries
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
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