Monday, October 8, 2012
Mike made this meal a few weeks ago for dinner when we had a plethora of fresh basil and tomatoes from the garden. What are your favorite recipes to use garden herbs and vegetables?
Click here for recipe from Skinny Taste
Wednesday, October 3, 2012
I am obsessed with Caprese. I devour any dish that has the deliciously fresh Caprese flavors that I'm in love with. Lucky for me, my husband hates Caprese. I don't know what's wrong with him, but it means I also get to eat his portion!
What are your favorite Caprese-inspired recipes?
Adapted from Iowa Girl Eats
·20 fresh basil leaves
·1 TBS parmesan cheese
·1 tsp minced garlic
·Salt and pepper
·2 TBS extra virgin olive oil (EVOO)
·8 oz gluten free pasta
·1½ cups small tomatoes, halved
·1 cup shredded mozzarella cheese
Bring a pot of water to a boil and cook pasta until al dente. Meanwhile, combine 15 basil leaves, parmesan cheese, minced garlic, salt and pepper in a food processor. Pulse until finely ground. Stream in 1 TBS of EVOO and pulse until smooth.
When pasta is cooked, drain. Heat 1 TBS EVOO in the same pot over medium-high heat. Add tomatoes, season with salt and pepper, then toss and cook for 30 second. Add cooked pasta and pesto, then toss to combine. Remove from heat and stir in shredded mozzarella cheese until it melts. Sprinkle with fresh basil leaves and fresh cracked pepper before serving.