Kale & Basil Pesto
Makes 2 cups
Ingredients
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4 cups stemmed and sliced kale leaves
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3 cups fresh basil leaves
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1/2 cup toasted walnuts
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3/4 cup mild extra-virgin olive oil, divided
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2 medium garlic cloves, smashed
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1 teaspoon coarse sea salt
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1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice
Instructions
Combine kale, basil, walnuts, 1/4 cup oil, garlic, and salt in a food processor; process until a finely chopped paste forms, about 30 seconds, stopping to scrape down sides as needed.
Transfer to a medium bowl. Stir in lemon zest and juice and remaining 1/2 cup oil until combined.
Serve with baguette slices or use for pasta.
Recipe from Food and Wine
Lemon Herb Roasted Potatoes
Makes 8 servings
Ingredients
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6- 8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
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juice of one lemon
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¼ to 1/3 cup olive oil, butter or other oil will work as well; a butter/olive oil combination is very good too
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½ tsp kosher salt
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½ tsp cracked black pepper
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1 1/2 tbsp dried herbs, oregano, thyme and rosemary are good choices
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1 whole garlic bulb broken into about 4 pieces
Instructions
Parboil the potatoes in salted water for about 3-4 minutes, no longer.
Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them.
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
Add the salt, pepper, herbs, garlic cloves and olive oil.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.
Recipe from Rock Recipes
Stuffed Zucchini & Bell Peppers
Makes 6 servings
Ingredients
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2 tablespoons olive oil
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1 small onion, grated
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1/4 cup chopped fresh Italian parsley leaves
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1 large egg
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3 tablespoons ketchup
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3 garlic cloves, minced
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1 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/3 cup grated Pecorino Romano
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1/4 cup dried plain bread crumbs
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1 pound ground turkey, preferably dark meat
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2 zucchini, ends removed, halved lengthwise and crosswise
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3 short bell peppers, halved and seeded
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1 1/2 cups marinara sauce
Instructions
Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.
Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.