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.
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.
Boil potatoes until soft with skins on. Boil beets about an hour until soft. Chill potatoes and beets. Peel and cut into small bite size pieces. Mix with the onion.
Dressing
Mix oil, vinegar, salt and pepper – adjust to personal taste. Add potatoes, beets and onion. Marinate overnight.
Sauté ground beef at medium heat with the onion, butter and olive oil, breaking it up with a spatula. When the meat is brown add the tomato sauce, paste, and diced tomatoes. Add the garlic, pepper, salt, brown sugar, and oregano. Cover with a lid and simmer on low for ½ hour. Check and stir frequently – if it becomes dry, add ¼ cup water.
Cook pasta in a pot with ½ tsp salt and 1 Tbsp olive oil to keep pasta from sticking.
Wash the roast - slit fat on the side so it doesn’t curl. Place in heavy casserole dish with a cover.
Place unpeeled baby carrots under the roast.
Sprinkle soup mix over top of roast and rub it in. Pour water on top of roast.
Bake at 350 degrees for 1 hour 15 minutes.
Cook the baby red potatoes at medium boil for 20 minutes, or until done. Add the potatoes when serving the roast.
Cut in halves until you have 8 pieces per potato. Boil.
Meat
Fry onions at medium heat - do not brown. Remove from the pan.
In the same pan, fry the ground beef - cut with a spatula. Season with Lawry's seasoned salt (do not drain the meat).
When meat is brown, stir in the flour and add the milk. Bring to a boil and add the onions. Stir for a few minutes and pour over the potatoes. Salt and pepper to taste. Great with a little dill weed.
Mix together ground beef, salt, pepper, Allspice, margarine, crackers, onion and evaporated milk. Place in bread or meatloaf pan and bake at 350 degrees for 1-1/2 hours.
Glaze
Mix ketchup, syrup and Allspice together. Pour over cooked meatloaf. Bake another 30 minutes. Let set for 10 minutes before slicing.
Simmer bacon, onion, butter and water in frying pan. Don't let bacon brown. Drain off all liquid except 1 Tbsp.
In large pot, combine bacon mixture with 1 Tbsp bacon juice - add the potatoes. Add the juice from the clams (not the clams). Add enough water to cover the potatoes.
When potatoes are tender, add 4 cups milk and pepper to taste. Heat, but don't boil.
When hot, add clams - still do not boil! Just heat to serve.
If Swiss Chard has large ribs, cut and cook them before adding the rest of the leaves.
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.
Season with lemon juice, salt and pepper. Remove from heat. Add pine nuts and some cheese.
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.
