Table of Contents
Advertisement
Creamy Dill Dressing
Ingredients:
•
⅓ cup fesh dill
•
1 tablespoon Dijon mustard
•
⅓ cup sour cream or yogurt
•
¼ cup seasoned rice vinegar
•
⅓ cup olive oil
•
salt and pepper to taste
Directions:
1.
Place dill in small bowl and chop finely. Add remaining ingredients and blend until
emulsified. Makes 1 cup dressing.
Pesto
Ingredients:
•
1 cup packed basil leaves
•
2 cloves garlic
•
½ cup fresh flat leaf parsley, stems removed
•
2 tablespoons pine nuts, toasted
•
½ cup extra virgin olive oil
•
dash red pepper flakes
•
salt and pepper to taste
•
½ cup grated Parmesan cheese
Directions:
1.
Place basil, garlic, parsley, pine nuts, red pepper flakes and 2 tablespoons of the
olive oil in the small bowl. Pulse to chop.
2.
Add remaining oil. Pulse until well blended.
3.
Season with salt and pepper. Add Parmesan cheese and pulse until combined.
4.
Serve immediately or refrigerate.
5.
Makes about 1 ¼ cups.
Tip: To serve, toss pesto with 1 pound of hot, cooked pasta. Pesto is also excellent to rub on
chicken before grilling or blend a little pesto into cream cheese to make a flavorful spread.
Salsa
Ingredients:
•
2 cans of Mexican Style Stewed Tomatoes (14.5 oz size cans)
•
½ clove garlic (or substitute ½ tsp of minced garlic)
•
1 lime, juiced
•
½ cup fresh cilantro (stems removed)
•
⅛ teaspoon salt
•
dash of pepper
Directions:
1.
Place tomatoes, garlic, lime juice, salt and pepper in pitcher. Blend for 5 to 10
seconds.
2.
Add cilantro and pulse for 5 to 10 more seconds or until chopped and evenly
distributed throughout mixture. Do not over process.
Note: To infuse the flavor throughout the salsa, refrigerate for an hour before serving.
9
Advertisement
Table of Contents
