Presto! Let's Make Pesto

A staple in Italian cuisine, sweet basil’s aroma exudes the essence of summer. Known for its bold and peppery flavor, the fresh herb is also the star ingredient in pesto sauce. The classic combination of fresh basil, along with pine nuts, olive oil and cheese, pesto lends itself to so many culinary options – a sauce for pasta, fish or chicken; a topping for crostini; or a base for pizza and flatbread. Pesto’s versatility and ease of preparation will beckon you to make batch after batch all summer long.

Basil Pesto Sauce

Using just a handful of ingredients, pesto sauce can be prepared in less than 15 minutes. It also does fine with substitutions – feel free to use walnuts instead of pine nuts or any salty, hard cheese such as Parmesan, Asiago or Romano. Recipe yields 1 cup of sauce.

3 tablespoons pine nuts
1 cup fresh basil leaves
1/4 cup fresh parsley
1-2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Heat a small frying pan over low. Add pine nuts and toast for about 6-8 minutes, shaking pan every minute or so.

To the bowl of a food processor, add pine nuts and pulse. Add herbs and garlic and pulse again.

Next stream olive oil in while processor is in the on position.

Add cheese and pulse. Season with salt and pepper.

Store leftover pesto in the refrigerator in an airtight container for 2-3 days with a thin layer of olive oil over it, or freeze it in small batches in an ice cube tray.

   

Pasta with Pesto and Roasted Tomatoes

This fragrant pasta combines the quintessential flavors of summer - basil along with basil’s best friend, tomatoes. Enjoy this this dish warm or serve it cold like a pasta salad. With so many pasta shapes available, choose one with curves that will embrace all that delicious pesto sauce – try rotini (corkscrews), farfalle (butterflies) or orecchiette (little ears).

10 ounces grape tomatoes, halved
2 tablespoons extra virgin olive oil
1-2 cloves garlic, minced
12 ounces pasta
1/2 cup fresh basil pesto sauce
4 ounces fresh mozzarella balls (Ciliegine), halved
2 tablespoons toasted pine nuts
Fresh basil leaves for garnish

Heat oven to 400 F. In a medium-sized baking dish, combine tomatoes, olive oil and garlic. Roast for approximately 20 minutes.

While tomatoes roast, cook pasta according to package directions. Drain. Keep warm.

In a large serving bowl, combine pasta with pesto sauce. Add tomatoes and stir gently.

Top pasta with fresh mozzarella and toasted pine nuts. Garnish with fresh basil leaves.

 

 

Celebrate November with Squash

Fall is a time of transition. It’s the smell of apples baking and the sight of jack-o-lantern grins. It’s a walk in the woods with crunching leaves underfoot. It’s that feeling when something warm and comforting is brought to the table. 

This butternut squash casserole is rustic and warm and highlights the best of the season – creamy squash, sweet apples and caramelized fennel. It’s paired with sweet Italian sausage and topped with a layer of Gruyere cheese resulting in a hearty and flavorful dish perfect for any autumn evening. Add a little green with a sprinkling of fresh sage leaves and fennel fronds. Enjoy!  

Butternut Squash Casserole with Sausage and Fennel

6 servings  

2 pounds butternut squash, peeled and cut into 1 inch cubes

2 apples, peeled, cored and cut into 1 inch cubes

2 tablespoons olive oil

Kosher salt to taste

1/8 teaspoon freshly ground black pepper

2 tablespoons pure maple syrup

1/2 teaspoon ground sage

1/2 teaspoon dried thyme

1/2 pound sweet Italian sausage, casings removed and crumbled

1 medium sized fennel bulb, stalks and fronds removed, cored and sliced

1 medium onion thinly sliced

1 cup Gruyere cheese, grated

Fresh sage leaves and fennel fronds for garnish

Heat oven to 425 F. Line a baking sheet with foil and lightly coat with cooking spray.

In a large bowl, combine squash and apples cubes, olive oil, salt to taste, pepper, sage, thyme, and 1 tablespoon of the maple syrup. Spread mixture evenly on baking sheet. Roast for about 30 minutes or until squash is tender.

In a large skillet, add a small amount of olive oil and cook the sausage until brown. Remove from pan. Add in the onion and fennel and sauté until both are caramelized. Remove from pan and add to sausage.

When the squash and apples are roasted. Remove from oven turn the oven to broil.

In a large bowl, combine the sausage mixture, the squash and apples, the remaining 1 tablespoon of maple syrup and salt and pepper to taste.

Spoon into an 8 x 8 casserole dish. Top with Gruyere cheese and broil for a few minutes until the cheese is bubbly and browned.

Garnish with fresh sage leaves and fennel fronds.

Cheesy Baked Zucchini

Everyone has dishes they remember from childhood. This one reminds me of when my family was living in the quaint town of Grand Haven, Mich. in the late 70s. On summer weekends, neighbors would take turns hosting evening get-togethers after we all spent the day at the beach. My mom would bring a similar zucchini dish to these parties - it was always a hit!

Cheesy Baked Zucchini

6-8 servings

3 tablespoons extra virgin olive oil
6 medium zucchini, cut into 1/4-inch thick slices
1 1/2 cups of mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
1/2 cup Italian seasoned breadcrumbs
4 tablespoons butter, melted
Salt to taste

Heat oven to 350 F. Pour oil into the bottom of a 2-quart or 8 x 8 casserole dish.

Layer zucchini, mozzarella cheese, Parmesan cheese, salt and basil. Repeat until all ingredients are used.

Top casserole with breadcrumbs and drizzle with butter. Bake for 1 hour or until breadcrumbs and cheese are brown and bubbly. Loosely cover with foil if the cheese and breadcrumbs brown too quickly.

Potato Salad with Sour Cream and Bacon

There's no better way to kick off summer than with a big bowl of homemade potato salad. My grandma, my mom and I make ours with sour cream, bacon, fresh parsley and a generous sprinkling of paprika. Happy Memorial Day!

Potato Salad with Sour Cream and Bacon

5 pound bag of red potatoes, peeled and cut into 1-inch cubes (Leave a bit of skin for color)

5 pieces bacon, cooked crisp then crumbled

1 medium Vidalia onion, diced

1 cup light sour cream

1 cup light mayonnaise

Salt and freshly ground black pepper to taste

Fresh parsley, chopped

Paprika

Cook potatoes in salted, boiling water then allow to cool.

In a large bowl, combine potatoes, bacon, onion, sour cream, mayonnaise and salt and pepper. 

Sprinkle with paprika and top with fresh parsley. 

Plates and Places: A day-trip to Orchard on Catawba Island

Spring is here in all its glory. The beauty of the season presents us with great opportunities to hop in our cars and head out for day-trip adventures.

Catawba Island is an especially gorgeous spot to visit this time of the year. There is something about the afternoon light that sparkles on Lake Erie’s waves as they roll into the shore, providing stunning views around every corner of the road.

A visit to Orchard Bar and Table and the adjacent Orchard Farm Stand, located at 3266 NE Catawba Rd., provides multiple dining options, a fabulous shopping opportunity, and a lovely spot to relax and enjoy the warm air while strolling through the property’s vineyards and orchard.

Orchard Bar and Table offers European inspired American cuisine including an array of seafood dishes, a signature Wagyu Burger, and craft-made cocktails. The restaurant affords a spacious outdoor patio with soothing water features, views of the apple orchard, and live music. Dinner is available Monday through Sunday. Lunch and brunch options are offered on weekends.

At Orchard Farm Stand, which is situated just across the parking lot from the restaurant, visitors will find a unique selection of local produce, honey, jams and jellies, coffee, wine, baked goods, kitchen items, gifts, home décor and more.

A recent addition to the farm stand is a pizza and sandwich kitchen which features a variety of applewood fired pizzas, handcrafted sandwiches, wine, ice cream and to-go charcuterie boxes. The farm stand is open seven days a week.