I’m back! The past two weeks were much needed! I caught up with old friends, celebrated my one year wedding anniversary in Portland, ME, (click here to read about Portland), and went on a family vacation! Over the past two weeks I finished my CSA, made LOTS of PESTO, tried some new recipes, and ate way too much seafood! (Not always a bad thing!).
- 3 cups fresh basil
- 1/4 cup unsalted almonds
- 1/2 cup parmesan cheese
- 2-3 cloves of garlic
- 1/3 cup olive oil
- Add all ingredients, except olive oil, to a food processor and blend well.
- Slowly drizzle olive oil and continue to blend.
- Add salt and pepper to taste.
***For the 2nd batch I followed the same recipe, but added fresh sorrel with the basil. I froze more than half of the pesto and stored the rest in a tightly sealed mason jar.
Monday– Panini- homemade basil pesto (see above), tomato, fresh sliced mozzarella. Another easy dinner! Spread the pesto on the panini, layer with tomato and sliced mozzarella. Toasted on panini maker!
Tuesday– Grilled salmon and grilled snap peas. Finished off the last snap peas from the CSA. I love this grilled snap pea recipe, I’ve used it almost every time. It’s simple and tasty! I didn’t use a wood plank for the salmon because last time, we didn’t like how it came out. Any tips?? Instead, the salmon was seasoned with salt and pepper and placed directly on the grill for 10 minutes.
Wednesday– Pasta with cherry tomatoes and fresh basil. Another easy dinner for a summer night.
Thursday– Left over pulled pork, baked beans, and kohlrabi coleslaw. The pulled pork was from my parents and the kohlrabi was from the CSA. I had never heard of kohlrabi before; it tastes like a cabbage, but has a little more crunch!
Friday– Pesto chicken. Finished off the rest of the basil. This was a great recipe, something I can’t wait to eat again once I start getting tomatoes from my garden!