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I wanted to use all the wonderful basil growing in my garden without making pesto pasta so I made a simple basil puree (courtesy of Deborah Madison) and used that as the sauce for a simple summer pizza. At the farmer's market and the new fabulous Berkeley Bowl, I bought mushrooms, shallots, and fresh mozzarella. Out of the freezer, I pulled a white whole wheat crust that I had made a few months ago, which turned out pretty well but was a little dense (since wheat does not rise as well).
Time: 5 minutes
Ingredients
-2 cups basil
-1/2 cup olive oil
-3 cloves of garlic
-1/2 tsp salt
In a food processer, add all the ingredients and chop until smooth and creamy, and spreadable.
I think it was very strong tasty, which I like, but I think I would have may be used slightly less of the puree on the pizza.
Frittatas are quick, easy, and versatile. They can be made for breakfast, brunch, lunch or dinner. They can also be served as appetizers. They are sturdy so travel very well for picnics and may be served room temperature or warm.
This particular recipe was so delicious, quick and easy, more so if you have a food processor to grate the zucchini. Of course, this recipe comes fromVegetarian Cooking for Everyone. Every recipe turns out very very well. There is zucchini everywhere now and it requires so very little to make it taste amazing. A little oil and a few herbs and you have a wonderful side.
Any vegetable would work for this recipe though zucchini is the only vegetable that would require the 20 minutes of salt sitting, as it draws out the moisture so the frittata is not watery.
Ingredients
-1 1/4 pounds zucchini, coarsely grated
- Salt and freshly milled pepper
-3 T olive oil
-6 eggs
-1 large garlic clove, crushed or minced
-1 T chopped marjoram (used basil instead)
-1/3 cup grated Parmesan
Preparation
Toss the zucchini with 1 tsp salt and set it aside in a colander for 20 to 30 minutes. Rinse briefly, then squeeze dry.
Warm half the oil in a wide skillet over medium-high heat. Add the zucchini and cook, stirring frequently until its' dry and flecked with gold in a few places, about 6 minutes. Transfer the zucchini to a bowl and wipe out the pan.
Beat the eggs with a few pinches of salt and some pepper, the stir in garlic, zucchini, marjoram, and cheese. Add the remaining oil to the pan over medium, and when it's hot, add the eggs. Lower the heat, cook for a minute until bottom is golden. Place a plate over the skillet, secure both plate and skillet with your hands, and invert the entire thing. Slide eggs back in, and finish cooking, another 2 to 3 minutes, and slide back on to a plate.
Eat!
I really dislike it when I have to buy a bunch of basil for a recipe that calls for a whopping 2 T. Today, I was determined to use something with the remainder, and I think I hit a home run with this tasty topping which is so versatile. Deborah Madison suggests using this red pesto to season soups or to spread on grilled cheese sandwiches (yummo!). I decided it would be a good topping for whole wheat crackers and it was awesome. The garlic is sharp and contrasts with the sweetness of the basil and tomato paste. The cheese gives the side creaminess and salt, without having to add it from an outside source. So easy, so simple, so tasty, so scrumptious. It's a no effort crowd pleaser.
Makes about 3/4 cup
Cooking Time: 10 minutes
Ingredients
-2 garlic cloves,
-salt
-1 1/2 cups loosely packed basil leaves
-1/3 cup extra virgin olive oil (use slightly less)
-1/2 cup freshly grated Parmesan
-2 to 3 T tomato paste
Preparation
Pound the garlic with 1/2 teaspoon salt in a mortar until smooth. Chop the basil in a food processor and gradually add the oil to make a coarse puree. Remove and stir into the garlic with the cheese and tomato paste.
Bell peppers are naturally abundant in August which inspired me to make this dish which I found in Vegetarian Cooking for Everyone. I went to my local farmer's market where I spent a rather leisurely Saturday morning perusing all the produce twice before making purchases for this dish. It's amazing the little tidbits you learn about produce and the farms they grow on. I love the stories people have to share. I also love all samples; I was stuffed by the time I finished shopping.
When I read the recipe it seemed like a lot of stuffing for just 2 peppers but I used almost every single morsel of stuffing. Those peppers have bottomless pits. There was probably about a half a cup left after stuffing all the peppers. The stuffing alone could be a meal in of itself. Quick, simple, easy, and delicious; this recipe uses some of summers finest ingredients (except the garlic pictured).
My taste tester and I disagreed on the salt level of the dish. When I tasted the filling, I felt that it had enough salt from the cheese so I didn't add any as Madison's book suggests. But after eating one of the peppers in the final stage, I felt that I should have added a bit of salt to enhance the flavor. But the taste tester thought the salt level was perfect. I say add the salt but taste the filling first, after it's cooled a bit.
Makes 2-4 servings
Cooking Time: 30 minutes, Prep is about 15
Ingredients
-2 red bell peppers, halved lengthwise
-2 T butter
-1 bunch scallions, including the firm greens, thinly sliced
-2 1/2 to 3 cups kernels from 5 ears of corn (common on, Deborah! Too much work. I used frozen)
-2 tomatoes, peeled, seeded, and diced (skipped the peeling, etc.)
-1 fresh mozzarella cheese, 4 to 5 ounces, finely diced, or 1 cup grated Cheddar or Jack (used Jack)
-2 T finely sliced basil leaves
-2/3 cup fresh bread crumbs
-Salt and pepper
-Paprika
Preparation
Preheat oven to 375 degrees. Lightly butter a baking dish just large enough to hold the peppers. If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn of heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in the prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.
Now get out and enjoy your local farmer's market.
KM, you were "by my side" while I shopped. Te pierdo.
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