Broccoli Pesto

Who doesn't want to eat more veggies? Ok, maybe a lot of people. But if you are one of the people who wants to fit more veggies into their diet, consider this recipe. It is a great way to pack in a bit more veg, plus it is super yummy.

1 lb of whole wheat pasta
1 large head of broccoli, chopped
1 clove of garlic
1/4 cup grated Parmesan cheese
2 tbs olive oil
1/4 cooking water from pasta (plus more if needed)
Salt and pepper to taste

Cook pasta according to directions.

In a microwave safe bowl, place broccoli and about 1/2 cup of water. Cover and cook at full power for about 5 minutes or until the broccoli is fork tender, but not overcooked. Place broccoli in a food processor with the garlic clove and pulse until well pureed. Add Parmesan and pulse until mixed. Repeat with the cooking water. Drizzle in the olive oil while pulsing the broccoli mixture. Add more cooking water if the pesto is too thick for your taste. Mix with pasta and serve.

Oven Baked Salmon with Arugula Pesto and Warm Quinoa and Roasted Veggie Salad

This meal was too good for words. Super healthy and super tasty.

Oven Baked Salmon with Arugula Pesto
For some reason it is very hard to find fresh basil in Southern CA, it is especially hard when you live in the middle of nowhere. Arugula, however, seems to be much easier to find and it makes an equally flavorful pesto. It is a little more bitter than basil, so it is perfect for cooking because it will lose that bitter bite. This dish is especially meaningful for my husband and I because it was one of the dishes served at our wedding, only we had basil pesto on the salmon.

For the pesto:
2 cups packed arugula, thoroughly washed and dried
4-6 cloves garlic
1/2 c olive oil
1/2 c grated Parmesan cheese
Salt and pepper to taste

In a food processor, place arugula and garlic. Pulse until well chopped. Drizzle in the olive oil until well combine. Stir in Parmesan and add salt and pepper to taste. You will need a good amount of salt since this is a more bitter green. Makes 1 generous cup.

Refrigerate any leftovers and look for my turkey, roasted pepper, and pesto paninis to use the leftover.

If you don't care for or can't find arugula, follow the same recipe for basil or even spinach.

For the Salmon:
2-4 salmon fillets, either skin on or off
Olive oil
Salt and pepper
Arugula pesto

Preheat oven to 425. In a baking pan, drizzle olive oil to lightly coat the bottom. Add salmon fillets and turn to coat, leaving them skin side down (if your fillets have skin). Sprinkle each fillet with a little salt and pepper. Place in the oven and cook for 10-12 minutes, depending on thickness.

Remove salmon from oven and top with 1/4 c pesto. Bake again for 3 minutes so that the pesto can warm through. It will turn a vibrant green.

Warm Quinoa Salad with Roasted Veggies
Quinoa is a super food. It is packed with protein (6 grams per serving) and high iron and vitamin E. If you haven't tried it, you need to. It is even good for breakfast when slow cooked with rolled oats.

1 c quinoa, uncooked
2 c water
Olive oil
1 small red pepper, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1/2 a red onion, chopped
a handful of asparagus, lower stems removed and upper part chopped
2 cloves of garlic, minced

Preheat oven to 400. On a baking sheet, drizzle oil to coat bottom and add veggies. Sprinkle with a little salt and pepper and roast for about 20 minutes, until veggies are soft and lightly browned.

In a pot, bring quinoa, water, and a little salt to a boil. Reduce heat to a simmer and cook for 10-15 minutes. It will be done when the water is absorbed and the grain has puffed up and you can see the germ ring around the edge of the grain.

Add veggies to quinoa and stir together. Top with 1/4 c of the Dijon-White Wine Vinaigrette (recipe below).

Dijon-White Wine Vinaigrette
1/2 c white vinegar
2 tbs dry white wine (think Chardonnay)-this is optional, but does add a great flavor
1/4 c olive oil
2 heaping tbs Dijon mustard
1 small shallot, finely chopped (use can also use 2 tbs of finely chopped strong red onion)
1 clove garlic, minced

In a small bowl combine vinegar and wine. Whisk in oil and then whisk in Dijon. Add shallot and garlic and stir to combine. Refrigerate any extra. This would be terrific on a spinach salad (look for that in the next few days also).

Tomato Basil Pizza

One recipe Crusty Garlic Basil Pizza Dough
1 c basil
1/4 c olive oil
1/4 c Parmesan
1 clove garlic
Salt and Pepper to taste
A splash of lemon juice
4 or 5 Roma tomatoes
At least 6 oz fresh mozzarella, thinly sliced
1/2 cup tomato sauce
2 tbs Parmesan

Slice tomatoes length wise in about 1/8 inch slices and place onto paper towels to soak up some of the liquid.

In a food processor, place basil, Parmesan, and garlic and turn on. Drizzle in the oil blend until smooth. Add the lemon juice and salt and pepper to taste. This should make about a 1/2 cup.

Press dough into a pizza pan and spread tomato sauce on to dough. Top with mozzarella, then tomatoes and then drizzle pesto over top of pizza and sprinkle with more Parmesan.

Bake at 375 for 25-35 minutes or until cheese is melted, bubbly, and slightly browned.

Sausage with Roasted Eggplant Basil Pesto and Sautéed Grape Tomatoes

Sausage and pesto pasta was one of my favorite meals growing up. I think it was an easy meal for my busy mom, and it was something her picky eaters would gobble up. We used to get Lakewood Sausage all the time, but then it was no longer available in our area, which was a crying shame. So, if you are ever in Lodi, CA stop by Lakewood Meats and Sausage and pick up some smoked Brats for me... they won't let you down!

Sausage

Uncooked sausage, I usually get hot Italian Turkey
Water

In a pan heat about an inch of water over medium high heat. Put sausage in pan and cook for about 5 minutes, turn over and cook for another 5. If there is still water in the pan, pour it out and brown sausage on each side for a minute or two.

Roasted Eggplant Basil Pesto
This is kind of a cupboard pesto. I had some eggplant that needed to be used, some basil that was ready to be pesto-ized, and even a few sun dried tomatoes, it turned out great! So be creative with your pestos!

Olive Oil
1/2 and eggplant, peeled and chopped
1 1/2 c packed Basil
1/4 cup sun dried tomatoes (if you have them on hand)
3 cloves garlic
Salt and pepper to taste
1/2 Reserved cooking liquid from cooked pasta

Preheat oven to 325, place eggplant on an oiled baking sheet and bake for about 15 minutes, until it begins to brown and becomes soft.

In a food processor, add eggplant, basil, sun dried tomatoes, garlic, and a little salt and pepper. Blend until well chopped. Drizzle in 1/2 c olive oil and blend until smooth. If pesto seems a little thick add some of the cooking liquid.

Mix in with a cooked pasta of your choice.

Sautéed Grape Tomatoes

Olive Oil
1 pint grape tomatoes
Salt and pepper

In a sauté pan heat a little olive oil over medium high heat and add tomatoes. Sauté until tomatoes begin to turn a golden color, about 3 minutes. Add a little salt and pepper.