herb infused bites
.fearlesshomemaker.com
Photo: Becky Luigart-Stayner t-Stayner
PESTO SAUCE
SPAGHETTI GRATINS
INGREDIENTS
INGREDIENTS
1/2 cup freshly grated Romano or
6 cups of your favorite fresh fruit
1 teaspoon olive oil
Parmesan-Reggiano cheese
(As shown)
2 garlic cloves, minced
3 garlic cloves, minced
Salt and freshly ground black pepper to
Blueberries
1/2 teaspoon freshly ground black pepper
1/3 cup pine nuts or walnuts
Strawberries
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
Pineapple
1/4 teaspoon crushed red pepper
Peaches
Place the basil leaves and pine nuts
into the bowl of a food processor and
pulse a several times. Add the garlic and
Parmesan or Romano cheese and pulse
several times more. Scrape down the sides
of the food processor with a rubber spatula.
While the food processor is running,
slowly add the olive oil in a steady small
stream.
Adding
the
olive
oil
slowly,
while the processor is running, will help it
emulsify and help keep the olive oil from
separating. Occasionally stop to scrape
down the sides of the food processor.
in
some
black
salt
pepper
and
freshly
to
taste.
Toss with pasta for a quick sauce,
dollop over baked potatoes, or spread
onto crackers or toasted slices of bread.
Adapted from:
Simply Recipes http://www.simplyrecipes.com
Other suggestions: watermelon, kiwi,
cantalope, grapes, apples, blackberries
3 oregano sprigs and 3 thyme sprigs
PREPARATION
2 lg cans whole tomatoes, drained and
chopped
taste
ground
INGREDIENTS
1 (2-pound) spaghetti squash
2 cups fresh basil leaves, packed
Stir
MINTY FRUIT SALAD
with Chunky Tomato Sauce
Juice of 1 lime
1/2 cup grated fresh Parmesan cheese
3 Tablespoons honey
2 teaspoons chopped fresh oregano
1 teaspoon poppy seeds
1 teaspoon chopped fresh thyme
1/4 Cup chopped fresh mint
1 (15-ounce) carton ricotta cheese
PREPARATION
PREPARATION
Preheat oven to 400° Pierce squash and
place on a baking sheet; bake for 1 hour
or until tender. Cool. Cut squash in half
Wash all fruit well. Cut fruit into bite size
pieces and put in a bowl.
Mix honey, lime juice and poppy seeds
lengthwise; discard seeds. Scrape inside
together. Toss fruit with dressing and
of squash with a fork to remove spaghet-
chopped mint.
ti-like strands.
Serve immediately.
Heat olive oil in a large saucepan over
medium heat. Add garlic; cook 2 minutes,
stirring frequently. Add 1/2t salt, 1/4t black
pepper, crushed red pepper, tomatoes,
oregano, and thyme sprigs; bring to a boil.
Reduce heat, and simmer for 20 minutes
or until thickened, stirring occasionally.
Discard
oregano
and
thyme
Chocolate Mint
sprigs.
Combine remaining 1/2t salt, remaining
1/4t
black
remaining
pepper,
Parmesan,
ingredients.
Spoon
and
1/2C
squash into each of 8 (8oz) ramekins.
Sweet Basil
Spoon tomato sauce evenly over squash;
divide ricotta mixture evenly among
ramekins, spreading to cover. Bake at
400° for 50 minutes or until lightly browned.
Adapted from: http://www.myrecipes.com
32
Oregano and Thyme