Ingredient: pine nuts

Bob’s Pesto

Bob’s Pesto
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Bob’s Pesto
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Ingredients
Servings:
Instructions
  1. Chop basil, garlic and nuts in a food processor with metal blades. Add oil until it makes a smooth paste. Briefly mix in cheese. Set aside for 20 minutes.
  2. Before eating, spoon into an airtight container, cover with olive oil and make sure the container is airtight. Refrigerate for one week. Can freeze up to 6 months.
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Swiss Chard and Garlic Sauté

Swiss Chard and Garlic Sauté
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Swiss Chard and Garlic Sauté
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Ingredients
Servings:
Instructions
  1. If Swiss Chard has large ribs, cut and cook them before adding the rest of the leaves.
  2. Saute garlic in olive oil on low heat for 1-2 minutes. Add the raisins and chard (should still be wet from washing). Add more water if needed for steaming them down. Cook to your liking.
  3. Season with lemon juice, salt and pepper. Remove from heat. Add pine nuts and some cheese.
  4. Makes a great side dish, toss with salad, or stir into rice. I love it with the Butternut Squash Ravioli from the Whole Foods Coop.
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Caponata from William Rindahl, chef at Midi’s Restaurant

Caponata from William Rindahl, chef at Midi’s Restaurant
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Italian egg plant stew.
Caponata from William Rindahl, chef at Midi’s Restaurant
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Italian egg plant stew.
Ingredients
Servings:
Instructions
  1. Put all ingredients into sauce pan and simmer for 30 minutes.
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