Pizza night just got even more customizable, allowing everyone to pick out the toppings they prefer on this pizza charcuterie board.

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Did you know that in addition to being spooky month, October is National Pizza Month? Seemed like the right time to share my pizza charcuterie board creation before I dive into the Halloween treats.

I’ve seen different versions of pizza charcuterie on the internet. One version is a charcuterie board baked right into the pizza crust itself which was super fun but seemed like it would be better as a two person sharing size than a larger sized one for a group. Since I planned to make this for when we hosted our neighborhood happy hour I needed something more easily shared.

The more obvious version is a charcuterie with pizza-inspired components – different sauces, cheeses, cured meat, and other preferred toppings (fruit on pizza anyone?). But then I got thinking, why slap those toppings on crackers or crostini when you can basically build your own pizza instead?

I present to you a cheese pizza charcuterie where you chose your adventure, adding your preferred toppings to slices of cheese pizza – can be homemade, frozen, or from a pizza shop. I even served it on our large pizza peel!

While I did include crackers for those that wanted smaller bites, not many of them were eaten as made evident by how many were left at the end. Not that I blame them. Why would you pick a cracker when you can have cheese pizza? I did make my cheese pizza mostly from scratch but used a store-bought dough instead of a homemade pizza crust but feel free to go all out.

I almost made a white cheese pizza without any tomato pizza sauce in case someone would rather had an olive oil or pesto base, but then I didn’t because I wasn’t going to deal with putting a cup of oil on the board and I think pesto and tomato sauce pair just fine together. I also added a little cup of crushed red pepper for those that like a little heat.

Of course you can get even more creative and add BBQ sauce, Buffalo sauce, Ranch or whatever other ideas you come up with. One of the reasons I love pizza so much is it’s versatility if you are willing to go outside of the box.

Next up is more cheese! Because what does a cheese pizza need other than more cheese? Especially when it’s fresh mozzarella balls or ricotta. I love me some post-oven ricotta on a pizza.

Burrata would also be a great option albeit a little messier. Of course again there’s all kind of options to choose from, especially if you change up the sauces to something less traditional. If you did BBQ or Buffalo sauce as mentioned earlier, a smoked cheddar cheese would also be a great option as seen on my BBQ Pork Charcuterie.

Once you have enough cheese it’s time for the toppings that truly start to divide a crowd. I had pepperoni, prosciutto, black olives, Paisano peppers (a pepperoncini variety), fresh basil and other herbs from my garden, sun-dried tomatoes, and hot honey (it was served on the side in a bottle to make life easy). Balsamic glaze would also be a great addition.

I originally intended there to be ham, bacon, and pineapple as well but honestly I ran out of room and figured I had enough going on. But making it your own is the best part about making a pizza charcuterie, or any charcuterie really. Add or remove the toppings you prefer. Or make it a double feature paired with a Fall Charcuterie Board to mix and match the toppings.

PIZZA CHARCUTERIE

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Yield: 6-8 Servings Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large sheet pan cheese pizza, sliced into small pieces
• 6 oz. pepperoni
• 6 oz. prosciutto
• 8 oz. fresh Mozzarella Ciliegine
• 8 oz. ricotta cheese
• 1 cup pizza sauce
• 1/4 cup basil pesto
• 1 small (2.25 oz) can of sliced black olives, drained
• 1/2 cup sun-dried tomatoes, drained
• 1/2 cup Paisano peppers or pepperoncini
• Fresh basil or other herbs
• Crushed red pepper
• 8 oz. assorted crackers (optional)

Directions

1. On a large pizza peel or platter, arrange pizza slices, meat, cheese, sauces, and olives (in small bowls or ramekins). Fill in any empty spaces with sun-dried tomatoes, pepperoncini, fresh herbs, and crackers if desired. Serve immediately.

Use your garden carrot harvest to make carrot gnocchi – save the greens to toss them in carrot top pesto, and then serve with goat cheese and candied hazelnuts!

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There are certain things I love to make and two of those things are gnocchi and pesto. After how much I loved my beet gnocchi with arugula basil pesto, it felt like it was time to make carrot gnocchi to pair with my carrot top pesto.

Don’t have fresh carrots from your garden, or can’t find carrots with the greens still attached at the store? Go ahead and make/buy whatever pesto strikes your fancy. Classic basil pesto would be an easy substitute.

As for the carrot gnocchi, just like with the beet version there are still some potatoes involved to make sure they form correctly. No one wants a mushy gnocchi. Tender, but not mushy.

Then to add a little texture, I made some candied hazelnuts seasoned with aleppo pepper, cinnamon, and ginger to sprinkle on top along with some crumbled got cheese right before serving. Sure this dish was good without those two things, but hot damn they really take this dish to the next level. Sometimes little things make all the difference.

CARROT GNOCCHI WITH CANDIED HAZELNUTS

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Yield: 8 servings Prep Time: 45 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARROT GNOCCHI

• 1-1/2 lb. Russet potatoes peeled and cut into 1/2-inch cubes
• 1-1/2 lb. carrots, peeled and cut into 1/2-inch cubes
• 1 egg
• 1 tsp salt
• 2-1/2 to 3 cups all-purpose flour
• 1 cup carrot top pesto*
• 4 oz. goat cheese, crumbled

CANDIED HAZELNUTS

• 1/2 cup whole hazelnuts
• 2 Tbsp sugar
• 1 Tbsp honey
• 1/4 tsp aleppo pepper**
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger

Directions

1. Place potatoes and carrots in a pot with 2 cups water and bring it to a boil over high heat. Reduce to medium, cover, and simmer for 20 minutes, or until soft. Strain.
2. While the potatoes and carrots cook, prepare the hazelnuts. In a small skillet over medium heat combine the hazelnuts, sugar, honey, and spices. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool. Chop once cooled, if desired.
3. When the potatoes and carrots are done, transfer to a large bowl and mash***. Add egg and salt and blend until well mixed. Add the flour, 1/4 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1/2-inch wide rope. Cut each rope into 1-inch pieces.
4. If desired, roll the gnocchi over the tines of a fork using your thumb. Transfer the formed gnocchi to a large baking sheet lightly sprinkled with flour. Continue with the remaining gnocchi.****
5. Bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until tender but still firm to the bite; they will float when they are done. Drain the gnocchi using a slotted spoon and sprinkle with olive oil to prevent sticking.
6. Toss in carrot top pesto and serve topped with candied hazelnuts and crumbled goat cheese.

Notes

*You can use regular basil pesto if preferred. **Can substitute with mostly Hungarian sweet paprika and a pinch of cayenne. ***Pulse in a food processor if needed, but don't over process as it will get gummy. ****If you would like to save some of the gnocchi for later, after forming the gnocchi, freeze on a cookie sheet in a single layer then transfer to a sealed freezer bag. When you want to cook them, proceed with directions, although they may take a tiny bit longer to cook.

Source: Adapted from my Beet Gnocchi, Carrot Top Pesto, and Chopped Village Salad.

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Vibrant pink colored beet pasta salad is coated with fresh arugula-basil pesto and tossed with roasted beets and red onion, more fresh basil, toasted walnuts, and creamy goat cheese.

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Ever since I made beet potato salad this beet pasta salad has been on my recipe idea list. But the idea of adding pesto into the mix didn’t come along until I made beet gnocchi served with an arugula-basil pesto sauce which blew my mind.

As for the remaining accompanying ingredients I knew goat cheese and walnuts had to be involved after making my beet & goat cheese pizza. Basically what I am trying to say is this beet pasta salad recipe was a long time in the making.

Beet Pasta Salad Ingredients:

• beets
• olive oil
• balsamic vinegar
• red onion
• preferred pasta shape
• basil pesto
• walnuts
• fresh basil
• goat cheese

Initially I was worried the mixture of green basil pesto and deep pink beets would results in a brown color, but I was pleasantly surprised with the final color of this beet pasta salad – It’s oh so pretty! I whipped this up for our end-of-summer neighborhood potluck and was not disappointed.

Don’t like walnuts? Want more goat cheese? You could easily increase or decrease, or completely remove any ingredients to your preferences. That’s kind of the glorious thing about pasta salads, they can be whatever you want them to be.

BEET PASTA SALAD

Print

Yield: 16 servings Prep Time: 1 Hour 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 beets, peeled and diced
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1/2 cup diced red onion
• 16 oz. uncooked preferred pasta shape
• 1 cup arugula basil pesto*
• 1/2 cup chopped walnuts, toasted
• 1/4 cup fresh basil, chopped
• 4 oz. goat cheese, crumbled

Directions

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil. Place beets and red onion on the sheet, drizzle with olive oil and balsamic vinegar, and spread into an even layer.
3. Roast in the oven for 45-60 minutes or until beets are fork-tender. Remove from the oven and allow to cool 10-15 minutes.
4. Meanwhile, cook the pasta in a large pot of boiling water according to package directions. Drain and set aside to cool slightly.
5. In a large bowl, add the cooked pasta, beets, red onion, pesto, walnuts, and basil. Toss until evenly coated. Gently fold in the goat cheese until distributed.
6. Cover and store in the refrigerator for one hour, or until ready to to serve.

Notes

*Can substitute with regular basil pesto.

Source: Adapted from Whitney Bond.

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Bruschette Tricolore translates to tricolor brsuchetta – topped with pesto, marinated tomatoes, and soft stracchino cheese. Just like at Nessun Dorma in Manarola, Le Cinque Terre, Italy.

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Most people are familiar with bruschetta (broo-sket-tah) – crusty (usually grilled) bread, rubbed with garlic, topped with olive oil and salt and often marinated tomatoes and basil as well. But did you know that there are a variety of toppings beyond the most popular tomatoes? Variations may include, vegetables, beans, cured meat, or cheese.

Granted, the version I am sharing today is in fact topped with tomatoes, but that’s not all! (Cue infomercial voice) There’s also fresh basil pesto and creamy stracchino cheese, inspired by the bruschetta we enjoyed at Nessun Dorma in Manarola, Le Cinque Terre, Italy a few years ago. It was one of the best things I ate on our trip and I couldn’t be happier with my replica.

Well, other than the obvious lack of being in Italy.

One year ago: Hoisin Glazed Salmon and Brussels Sprouts

Seven years ago: Red Monster Spinach Smoothie

Eight years ago: Carrot Cake with Cream Cheese Frosting

Eleven years ago: Peanut Butter, Banana & Nutella Bars

BRUSCHETTE TRICOLORE (TRICOLOR BRUCHETTA)

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Yield: 16 Servings Prep Time: 45 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FOR THE TOMATOES

• 4 large tomatoes, diced
• 1/4 cup thinly sliced basil
• 4 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp salt
• Pinch of crushed red pepper flakes

FOR THE BREAD

• 1 large loaf of Italian bread, sliced 1/2" thick on the bias
• Extra-virgin olive oil, for brushing
• 2 cloves garlic, halved
• 1/2 cup basil pesto
• 8 oz. stracchino or taleggio cheese

Directions

1. For the tomatoes: In a large bowl, gently toss together tomatoes, basil, oil, vinegar, garlic, salt, and red pepper flakes. Cover and let marinate for at least 30 minutes.
2. For the bread: Preheat oven (or grill) to 400°F. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10-15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
3. Just before serving, spread pesto over each slice, spoon tomatoes on top, and finished with a spoonful of soft stracchino cheese.

Source: Inspired by Nessun Dorma in Manarola, Cinque Terre, Italy, adapted from Delish.

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You might not think of soup this time of year, but this spring minestrone soup is full of fresh spring vegetables and herbs that now is the time to make it!

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Last weekend we planted our herb and vegetable garden for the season and I am excited for the bounty to arrive! So no, unfortunately nothing in this spring minestrone soup came from my garden. But, the bread you see in the background does have some oregano from my neighbors herb garden that is already taking over. The benefit of perennials!

Other than our mint growing back and our asparagus bed, we again planted a few types of tomatoes, peppers, basil, and zucchini. The newest addition this year is yellow squash. But I also finally bought a few potted flowering and decorative plants to spruce up our front porch and back deck. I feel like a true homeowner finally after 3 years haha!

But back to this soup.

I’ve made a more traditional minestrone in a slow cooker before, but I loved the idea of incorporating a bunch of fresh green springtime herbs and vegetables – peas, sugar snap peas, zucchini, spinach, and parsley. Add some cannellini beans and ditalini pasta to make it hearty enough to be a meal on it’s own. Then to seal the deal it’s finished with a dollop of fresh basil pesto. But if you need more may I suggest serving it alongside a homemade Chicken Salad Chick chicken salad?

I actually have made this twice already because the first batch I canned and gave to a close friend going through breast cancer treatment right now. She enjoyed it so much I had to make more for myself because I only tasted one spoonful to make sure it was edible. And yes, I also gave her a fresh baked loaf and herby sourdough bread too ;-).

Two years ago: Father’s Day Gift Guide

Four years ago: Grilled Garlic & Peppercorn Pork Tenderloin with Corn Salsa

Eight years ago: Twinkie Truffles

Ten years ago: Grilled Steak Salad with Blue Cheese Dressing

SPRING MINESTRONE SOUP

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Yield: 4-6 Servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1/2 small sweet onion, chopped
• 1 celery stalk, chopped
• 1 garlic clove, minced
• 32 oz. (4 cups) reduced sodium vegetable broth
• Parmesan cheese rind, plus grated for garnish
• 1 bay leaf
• 1 sprig fresh thyme
• 1/4 tsp salt and pepper
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 1 cup shelled peas
• 6 oz. sugar snap peas, trimmed and halved crosswise
• 1 small zucchini, diced
• 4 oz. (1/2 cup) uncooked ditalini pasta
• 3 oz. (1/2 bag) fresh spinach
• 1/4 cup basil pesto
• 2 Tbsp chopped fresh Italian parsley

Directions

1. Heat oil in a medium pot over medium-high. Add onion and celery, cooking until tender, about 5 minutes. Add the garlic and cook 1 more minute or until fragrant. Add broth, Parmesan rind, thyme, bay leaf, and salt and pepper, and bring to a boil.
2. Reduce heat to a simmer and beans, peas, and zucchini. Cover with lid ajar and cook for 5 minutes. Add pasta and spinach and cook another 5 minutes*. Taste and adjust seasoning with salt and black pepper.
3. Remove the cheese rind, bay leaf, and thyme stem and then stir in the pesto and parsley. Serve immediately with additional cheese on top.

Notes

*I undercook the pasta slightly at first because it will continue to cook as it cools down.

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Fresh basil pesto is key in this flavorful pesto chicken lasagna with spinach, kale, chicken, ricotta, and plenty of cheesy goodness!

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With how much basil is growing in my garden, I have no need to get any from the Farmers Market, but since it is #FarmersMarketWeek I figured now was a great time to share a recipe using some homemade pesto in case you are in the same boat – whether home grown or picked up at your Farmers Market.

I am was lucky enough to be able to use some kale growing in my garden for this recipe too. All those fresh greens!

And yes the garlic bread I served with it was homemade too ;-). I didn’t make my own semolina pasta dough noodles or Mozzarella this time but I have before and it’s totally worth it if you have the time. This recipe is a little more realistic for the masses using dried noodles, shredded Rotisserie chicken, and store bought cheese.

Every time I talk about homemade pesto I say that it is remarkably better than anything store bought (unless you are buying it from somewhere that makes it fresh). The color alone is a great indicator of it’s freshness – just look how bright green it is! Store bought is usually brownish green and comes with only half the flavor.

Add in the fresh garlic, fresh Parmesan cheese, and some high quality olive oil, and you’ll never go back to store bought ever again. Unless of course you simply don’t have the time in which case go ahead and use that jar, this lasagna is worth it either way.

In the effort of saving time, I usually make large batches of pesto, especially at the end of the season when I am chopping everything down, and then freeze it so I can enjoy that fresh basil flavor anytime. Plus, then I don’t have to drag out my food processor the next time I want pesto.

I thank my past self for little things like this all the time. This is my kind of self-care and self-love.

While we try to eat a lot of lean protein and vegetables, quarantine has us cravings comforting carbs more than ever. Thank goodness for our home gym in the basement, because the two of us are all of this lasagna (obviously not in one sitting).

One year ago: Lamb Burgers with Purslane Aioli

Four years ago: August 2016 Stitch Fix #17

Five year ago: Wheat Berry Salad

Six years ago: Turkey and Kale Panini

Seven years ago: Gnocchi with Sausage and Kale

Nine years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies

PESTO CHICKEN LASAGNA

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Yield: 9-12 servings Cooking Time: 50 MInutes 50 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

GREENS

• 1 Tbsp olive oil
• 1 clove garlic, minced
• 4 cups loosely packed spinach, chopped
• 4 cups loosely packed kale leaves, chopped
• 1/4 tsp salt
• 1/4 tsp onion powder

RICOTTA

• 2 eggs, lightly beaten
• 16 oz. ricotta

CHICKEN

• 2 cups shredded cooked chicken
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1/4 tsp ground black pepper
• 1/4 tsp salt

ASSEMBLY

• 12 lasagna noodles, cooked
• 1-1/2 cup basil pesto
• 2 cups Italian cheese blend
• 8 oz. fresh mozzarella, sliced and torn into pieces

Directions

1. Preheat oven to 425F. Grease a 9x13 baking pan and set aside.
2. In a large skillet over medium heat, add olive oil. Add garlic, cooking just until fragrant, about 30-60 seconds. Add the spinach and kale in batches, and salt. Cook until greens have cooked down completely, about 5 minutes. Set aside.
3. In a small bowl, blend together the eggs and ricotta. Set aside.
4. In a medium bowl, toss together the chicken and seasonings. Set aside.
5. To assemble the lasagna: Place 3 cooked noodles in a single layer on the bottom of the baking dish. Spread 1/3 the ricotta mixture over noodles, top with 1/3 of the greens, 1/3 of the chicken, dot with 1/4 of the pesto, and sprinkle with 1/4 of the cheese. Add another layer of noodles, and repeat layering.
6. Add the final layer of noodles and top with the remaining pesto, shredded cheese, and mozzarella slices.
7. Bake for 35-40 minutes, or until the filling is bubbling mozzarella is golden brown. Cool 15 minutes, slice, and serve.

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The phrases “it’s what’s on the inside that counts” and “don’t just a book by its cover” also applies to eggs. It also helps when you add pesto to them ;-)

It’s the first Sunday of the month which means it’s time for another #ScienceSundays post. Last month I told you how eating raw flour can also increase the risk of foodborne illness, not just eggs. So I decided to continue on that stream of thought and talk more about eggs. As the second largest egg-producing state, Ohio is one of the few that voluntarily participates in an egg quality assurance program in an effort to minimize the risk of Salmonella in eggs. While pasteurized is the safest way to go, I admittedly don’t regularly buy them but also eat raw cookie dough with both raw eggs and raw flour so knowing my Ohio eggs are less risky is good to know. Despite my own warnings and a day job researching Salmonella I like to live on the edge when it comes to raw dough. But let’s turn our focus away from all the potentially gross gastrointestinal dilemmas.

If you were presented with a white egg and a brown egg, which would you choose based on quality, flavor, and nutritional value? Trick question – the color of the egg has no relationship to any of these qualities. Why the different colors? It just depends on the breed of hen: white feathered hens lay while shelled eggs while red feathered hens lay brown-shelled eggs. It’s as simple as that. This also applies to how the hens are raised (organic, free-range, conventional) or grade (AA, A, or B). One way eggs can differ is if the hens are fed a diet enriched for nutrients (vitamin D, omega 3) which can enhance the already naturally nutritious egg.

To finish off today’s post I am sharing a recipe for pesto deviled eggs that ominously look like moldy rotten eggs. Bringing us full circle to not judging an egg by its shell. They are all deliciously nutritious, especially when you add homemade basil pesto (ramp pesto would be delicious too). To add to the potentially gross-factor, there were also skewered them with pipette tips (100% sterile) to bring to a “skewered masterpieces” potluck contest at work where you were judged based on creativity of the skewer itself in addition to the food. Yes I work in a microbial pathogenesis department which made the impact of the tips hit even closer to home.

One year ago: No-Churn White Chocolate Peanut Butter Swirl Ice Cream

Three years ago: Root Beer Sticky Buns

Five years ago: Baked Chicken Fajitas

Six years ago: Single Serving Peanut Butter Krispie Chocolate Balls

Eight years ago: Petri Dish Cookies

PESTO DEVILED EGGS

Makes 1 dozen

Ingredients:

6 hard boiled eggs, peeled

2 Tbsp bail pesto

2 Tbsp mayonnaise

Salt and pepper to taste

Dried basil and/or Parmesan, for garnish

Directions:

1. Slice eggs in half lengthwise, removing the yolk from the center of each egg. Place the yolks in a small bowl.
2. To the yolks, add the pesto, salt and pepper and mix until creamy.
3. Spoon into the center of each egg. Sprinkle with dried basil and freshly shredded parmesan cheese for garnish.

Source: Adapted slightly from my Pepperoni Pizza Deviled Eggs.

References:

[1] https://www.cdc.gov/features/salmonellaeggs/index.html

[2] http://ohioeggs.com/wp-content/uploads/2015/07/EggsFactSheet.pdf

[3] https://www.canr.msu.edu/news/why_are_chicken_eggs_different_colors

I already put pesto on everything so why not use it as a salad dressing as well? Just add white balsamic vinegar!

Like bacon, pesto makes everything better. So when trying to eat more fresh salads this summer using vegetables and herbs from our garden and/or farmers’ market it occurred to me that I should pour pesto on my salads as well! With my basil plant growing exponentially I have plenty to go around to make a lot of pesto. To make a salad dressing all I did was add some white balsamic vinegar to my homemade basil pesto recipe. You could use a white wine vinegar as well if you cannot find white balsamic.

The success of this recipe has me thinking I need to also make sun dried tomato dressing. Along with my basil, the garden is flush with cherry tomatoes as well. I already make my own sun dried tomatoes to keep up so it seems like the perfect next step.

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Wednesday Farmer’s Market Week Recipes

• Basil Pesto Salad Dressing by The Spiffy Cookie
• Charred Endive Salad by Culinary Adventures with Camilla
• Cheddar & Thyme Yellow Squash Biscuits by Savory Moments
• Fresh Cherry Crisp by The Freshman Cook
• Garlic Broccoli Slaw by Cindy’s Recipes and Writings
• Hawaiian Chicken Kabobs by A Kitchen Hoor’s Adventures
• Lemon Meltaway Cookies by Family Around the Table
• Mixed Berry Cobbler by The Redhead Baker
• Old Fashioned Fruit Cobbler by Tip Garden
• Pink Peony Jelly by Daily Dish Recipes
• Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables by Books n’ Cooks
• Summer Vegetable Pasta Bake by Kate’s Recipe Box
• Tequila Salsa by Our Good Life
• Watermelon and Tomato Gazpacho by Cookaholic Wife

Two years ago: Brownie Batter Dip

Three years ago: Weekly Meal Plan #24

Four years ago: Toasted Coconut Shortbread Cookies

Five years ago: Goat Cheese Stuffed Bacon, Peach, & Basil Burgers

Six years ago: Veggie Cups with Green Goddess Dip & Roasted Red Pepper Hummus

Seven years ago: Cinnabon Roll Rice Krispies Treats

BASIL PESTO SALAD DRESSING

Makes 3/4 cups

Ingredients:

1/2 cup basil pesto

1/4 cup white balsamic vinegar (or white wine vinegar)

Directions:

1. Add pesto and vinegar to a small bowl and whisk together (or place in a jar with lid and shake).
2. Cover and refrigerate until ready to use.

Source: The Spiffy Cookie original

When we moved a whole whopping mile away, the things I was most sad to leave behind were the location (right on the bike trail) and our vegetable/herb garden. But since I no longer work at Ohio State biking to work is not as easy to do and we inherited all kinds of great things in our new garden! There are blueberry bushes, raspberry bushes, asparagus, kale, mint, oregano, dill, and possibly squash (still remains to be determined). Despite the packed yard, it was easy to add in a few of our favorites into the mix such as a variety of tomatoes, peppers, sage, and most importantly basil! I eat so much basil those poor little plants never have a chance to grow very tall. Better than being neglected and flowering all over the place I suppose. But before I get into basil more I have to tell you about a new edible plant I recently learned about.

Last weekend at the Worthington Farmers’ Market, my friend Courtney bought purslane when a farmer told her it was a native plant around here that grows really well (especially as ground cover) and is in great in all kinds of dishes. Cool right? Well not a week goes by and I notice our vegetable garden has suddenly been overgrown by weeds, but upon closer examination I realized it looked a lot like the purslane she bought. So I googled all the things and even texted her for a second opinion (heads up there’s something called spurge that looks similar that you should NOT eat) and sure enough it’s purslane. While I was at first excited about this surprise resident, the more I read the more I want to rip it all out (of course while trying to save some in a pot). It grows so well that it’s damn near impossible to get rid of because they seed like crazy and can grow back from just stems. It sounds worse than mint! Now I am getting ready to buy tarps to cover the ground after removing it to the best of my abilities so that it doesn’t choke out all our other plants. Problem is that it’s also growing in the grass surrounding the garden too so I am worried I have lost before I’ve even begun. And yes it resides in the same plot as the basil, so now we are full circle.

The biggest reason I use basil so much is making homemade pesto. There’s no store bought pesto that I’ve found that can compare to the freshness of homemade. I will cut down every last bit at the end of the season and even freeze some so that I can enjoy it even longer than the seasons in Ohio allow. With a constant supply of pesto I have experimented with putting pesto on many things and I find it’s just like balsamic glaze in that it makes everything better to which it is added. So when I ordered a pesto chicken salad sandwich at a local establishment I knew I had to make my own at home. Even Bob who isn’t normally excited by chicken salad loved my version – presto pesto! I also added some prosciutto, arugula, and provolone while I was at it because it’s my sandwich and I’ll do what I want ;-)!

Three years ago: Taco Hummus

Four years ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Five years ago: Homemade Whole Wheat Bread Bowls

Six years ago: S’mores Puppy Chow

Eight years ago: Banana Foster Cream Pie

PESTO CHICKEN SALAD

Serves 4

Ingredients:

2 cups shredded chicken (I used a Rotisserie chicken)

1/2 cup mayonnaise (or plain Greek yogurt)

2 Tbsp basil pesto

2 Tbsp finely chopped fresh parsley

1 Tbsp Dijon mustard

2 tsp lemon juice

Salt and pepper, to taste

4 croissants, sliced

4 slices of prosciutto (optional)

4 slices of provolone (optional)

Arugula (optional)

Directions:

1. In a large bowl, add all ingredients. Mix gently until combined. Refrigerate at least as hour.
2. Serve on a sliced croissant with arugula, prosciutto, and provolone cheese if desired.

Source: Inspired by Kolache Republic and adapted from The Food Network.

Trade your cheesy potatoes for smashed potatoes topped with lemon aioli and freshly made pesto!

Remember that carrot top pesto I had you make? It was for good reason because you’re going to want to top these baby smashed potatoes with it along with some lemon aioli. Sure you serve them without the pesto, but why would you want to do a crazy thing like that? You of course could also use regular basil pesto in case you didn’t have any carrot tops to utilize.

I know cheesy potatoes (aka funeral potatoes) are a pretty standard dish to serve on the Easter dinner table, but I want you to try new things! Are you up for it? They are so simple to make, you really don’t have an excuse not to! Unless you don’t like aiolis or pesto in which case go ahead and stick with the cheese-loaded version ;-).

To keep you up to date, here’s the Easter Menu I’ve shared thus far (updated as I post more):

• Apricot-Honey Glazed Ham
• Black Pepper Parmesan Biscuits
• Creamy Spring Peas
• Herb-Roasted Carrots & Parsnips
• Smashed Potatoes with Lemon Aioli
• Carrot Top Pesto
• Mom’s Investment Salad (aka Ambrosia Salad)
• Raspberry Almond Streusel Pie with Allspice Whipped Cream

One year ago: Moscow Mule-Mosa

Two years ago: Sage Goat Grilled Cheese Sandwich

Four years ago: The Mempho (Grilled BBQ Mac & Cheese Sandwich)

Six years ago: Baked Peanut Butter Cup Banana Pancakes

Seven years ago: Cake Batter Puppy Chow

Eight years ago: Homemade Olive Garden Salad and Dressing

SMASHED POTATOES WITH LEMON AIOLI

Serves 6

Ingredients:

1-1/2 lb. petite potatoes

1 Tbsp olive oil

1 tsp salt

3/4 cup plain Greek yogurt (or mayonnaise)

2 cloves garlic, minced

1 tsp lemon pepper seasoning

1 tsp lemon zest

Carrot top pesto, for topping

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper and set aside.
2. In a large bowl, toss the potatoes in oil and salt. Spread in a single layer on the prepared baking sheet. Bake for 25-30 minutes, or until they can be pierced easily with a fork.
3. While the potatoes cook, in a small bowl combine the yogurt, garlic, lemon pepper, and zest.
4. When the potatoes are done, carefully smash them with a large fork, top with a dollop of both the aioli and pesto before serving.

Source: Adapted slightly from Nosh and Nourish.