Saturday, June 19, 2010

Basil Dressing

My husband refers to CSA season as green paste season. I had out the immersion blender and was ready to blend basil, garlic scapes, oil, and vinegar to make this dressing and he walks in and says, “Oh Great! You are making a green paste!” He declared this particular green paste good and had two servings of salad.

Friday Menu: Dahl Pizza, Southwestern Pizza, Salad with Basil Dressing
Farm Share Produce: Basil, Broccoli, Garlic Scapes, Head Lettuce, Salad Mix
Leftovers Used: Cilantro Pesto, Dahl with Spinach (see below for links)

Basil Dressing
From Main Dishes with Herbs by Dawn J Ranck and Phyllis Pellman Good

1 cup lightly packed fresh basil
1 clove garlic (I used 1 medium garlic scape)
¼ cup wine vinegar
½ extra virgin olive oil
2 T grated parmesan cheese
Ground pepper to taste

Puree all ingredients until smooth

Last night was a classic example of how pizza is a great partner with CSA leftovers.

Dahl Pizza
I took the Dahl with Spinach and used it as the sauce. I chopped up the broccoli and sprinkled it on top. I put on dollops of Greek yogurt and sprinkled crushed red pepper on top. The yogurt baked into a nice consistency. I do this again.

Southwestern Pizza
I put a light layer of olive oil on the crust and sprinkled on the fajita seasoning from the quesadillas. Then I spread on the cilantro pesto. The cheese was the leftover Monterey Jack from the quesadillas.

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