Julia's Pesto Presto

Summer is the time of year for fresh herbs and my basil plants are looking beautiful! There are few things so amazingly flavorful as fresh basil pesto; I simply love it. The addition of lemon helps to brighten the pesto a bit and to loosen the consistency without adding too much oil. Try it with my Greek Tomato Salad -- it's fantastic!

Ingredients:

1/2 cup pine nuts
50 leaves fresh basil
1 large clove garlic
1/2 cup grated Parmesan cheese
3 tbs. olive oil
Juice of 1 lemon
1/4 tsp. salt
pepper to taste

In small food processor, pulse pine nuts, garlic and basil. Add cheese and pulse again. The pesto should seem too dry, but be well-blended. Add oil, one tablespoon at a time, pulsing after each addition. Add lemon juice, salt, and pepper. Blend until smooth.

Enjoy!

Dominic's "Muscallion" Beef

When Dominic was very young, he would gobble down this dish. He called it "Muscallion Beef" (for whatever reason). It is actually marinated flank steak cooked under the broiler. Even though he is much older, we still make it and he still wolfs it down. Even the leftovers make the best Italian beef sandwiches you've ever tasted.

Ingredients:

1/4 cup good red wine (serve the rest with dinner)
1 clove garlic, minced
2 tbs fresh oregano
1 tsp salt
ground black pepper to taste
2 bay leaves
2 tbs. olive oil
2-3 lb. flank steak

In a small food processor, blend garlic, oregano, salt and pepper. Add wine and olive oil and stir thoroughly. Place the marinade in a gallon-sized ziploc bag. Add bay leaves and flank steak. Refrigerate overnight. Broil under high heat 5-7 minutes per side. Let meat rest 10 minutes before slicing thinly across the grain.

Enjoy!

Cucumber Dill Salad

My friend Trish and I made this salad all the time when we lived overseas in Moscow. I used to buy fresh cucumbers, tomatoes, and dill from a wonderful toothless old woman at a kiosk around the corner from my apartment. I make this every summer as the dill is ripening in my herb garden -- it brings back good memories.

Ingredients:

1 large, fresh cucumber
2 roma tomatoes
2 tbs. fresh dill, chopped
3 tbs. white vinegar
1 tsp. salt
1/4 cup sour cream

Peel the cucumber and slice into 1/4 inch slices. Seed and dice the tomatoes. Toss lightly with chopped dill. In separate bowl, mix together vinegar, salt, and sour cream. Whisk until smooth. Pour over vegetables and dill. Cover and refrigerate 1 hour, to blend the flavors. Serve cold.

Enjoy!

Joe's Black Bean Salad

In the summer, we like to have vegetarian dishes with lots of flavor. This one certainly fits the bill, with a combination of tart and sweet that really works. I like the crunch of the celery, onion, and peppers, too!

Ingredients:

4 cups cooked black beans, rinsed
2 plum tomatoes, seeded and diced
1/2 cup corn
1 medium vidalia onion, diced
1/2 cup celery, diced
1/2 medium bell pepper, diced

For the Dressing,
1/4 cup fresh parsley, chopped
1/4 cup fresh oregano, chopped
2 tbs. salad oil (I use olive oil or canola)
1 tbs. white wine vinegar
1 tbs. sugar
salt to taste

Place soft, rinsed beans in large mixing bowl. Add chopped vegetable ingredients. Toss. In separate mixing bowl, combine herbs, oil, vinegar, sugar and salt. Mix well until sugar has dissolved completely. Pour over bean/vegetable mixture. Toss again. Store in airtight container in the refrigerator up to 1 week.

Enjoy!

Grandma's Deviled Eggs

I had such a hard time getting deviled eggs to turn out right until this recipe was shared with me. It's got a good kick and just a hint of dill. Be sure to refigerate the eggs right up until serving. If they are to be placed on a buffet, nest the egg plate in a shallow bowl filled with ice to keep them nice and cold.

Ingredients:

12 eggs
3 tbs. mayonnaise (light is fine, for fewer calories)

1 1/2 tbs. white vinegar

1 tsp. dry mustard

1/2 tsp. salt

up to 1/4 tsp. Lawry's seasoned salt, to taste

pepper to taste
1/4 to 1/2 tsp. fresh dill, finely chopped

Boil eggs in a saucepan of salted water. After 10 min. boiling, move pan to empty sink and run cold water into the pan to stop cooking and cool eggs. Once eggs are cool, peel them. Slice carefully in half, placing clean whites on a platter and yolks in a mixing bowl. Mash the yolks with a fork. Mix in vinegar, mustard, salt, seasoned salt, pepper, and a pinch of dill. Blend until smooth. Fill eggs with one tablespoon of yolk mixture per white (for a special look, pipe yolk mixture into eggs with a large star tip). Chill until ready to serve. Just before serving, sprinkle egg tops with remaining fresh dill for color and added flavor. You can even garnish the plate with a sprig of dill, if you like.

Enjoy!

NanaJane's Boursin Cheese Spread

When you are having a party, this recipe makes the most flavorful spread for crackers. I also use it as filling for celery sticks. It's more firm than dip, and stands up to warm temperatures without getting runny. Just be sure to make a large batch. Your guests will gobble it up!

Ingredients:

8 oz. cream cheese, softened (for lower fat, use Neufchatel cheese)
2 tbs. butter or margarine, softened
1 tbs. fresh chives, snipped
1 tbs. fresh parsley, chopped finely
1 tbs. garlic, minced and mashed with a pinch of salt
1 tbs. dill, chopped finely

With mixer or food processor, blend cream cheese and butter until smooth and uniform. Add herbs and garlic. Mix again until uniform throughout. Chill in airtight container until ready to serve.

I find it is best to make this an hour or two ahead of time to give the flavors a chance to blend.

Enjoy!

Summer Squash Salad

In the summer, the best dishes are the fresh ones. This salad is beautiful to look at and even better to taste. It works just as well with a steak from the grill or poached salmon. This salad is also great for outdoor parties, because it can be served at room temperature. In our family, it is a summer favorite!

Ingredients:

2-3 medium yellow summer squash
2 medium zucchini
15 cherry tomatoes, halved
3 tbs. snipped scallions
10-12 fresh basil leaves
1/3 cup white wine vinegar
2 tbs. olive oil
1/4 tsp. salt
1 clove of garlic, minced
pepper to taste

Bring water to a boil in a medium saucepan. Slice summer squash and zucchini in 1/8 to 1/4 inch slices. In groups of 10-15, drop in water, boil for 45 seconds, remove, and transfer to a bowl of ice water. Once all are blanched and cooled, drain well. (I use a salad spinner.) In a large bowl, combine squash/zucchini slices, tomatoes, scallions, and fresh basil. In separate bowl, prepare dressing by whisking vinegar, oil, salt, garlic, and pepper. Pour dressing over vegetables and toss.

Enjoy!

Turkey-Sage Penne Pasta

Good recipes using ground turkey can be difficult to find. I put this one together about three years ago, and it is now a staple at our house. We grow fresh sage in the garden, which I would highly recommend for this dish. Although it combines olive oil and butter, use as much or as little as suits your taste and dietary needs.

Ingredients:

1 pound ground turkey or ground turkey breast
1/2 small white onion, minced
8 large leaves fresh sage
Extra virgin olive oil
4 tbs. salted butter
Salt and pepper to taste
1/2 pound penne pasta

Begin by browning the turkey, uncovered, in a large skillet with a lid. Cook pasta according to package directions and drain. Once turkey is browned, remove it from the pan and reduce heat. Add 1 tbs. olive oil and onion and cook gently until onion is softened. Slice sage leaves into fine slivers. Return the meat to the pan and add half the sage. Saute together for 1 minute. Add 2 tbs. more olive oil and butter to the pan. As butter melts, toss the mixture to coat and add remaining fresh sage. Add pasta to the pan and toss again. Serve warm in shallow pasta bowls.

Enjoy!

Minted Cucumber Yogurt

This side has an Indian flavor because of the cumin. If you prefer more of a Greek twist, skip the cumin and add some fresh lemon juice. I like the mint to be fresh from the garden. It cools you down instantly in hot weather.

Ingredients:

2 cups plain yogurt
1 cucumber with skin
6 mint leaves, plus garnish
1/2 tsp. cumin seeds
salt and cayenne pepper to taste

Heat small frypan over medium heat. Place cumin seed in dry pan to toast, stirring constantly until fragrant, about 5 minutes. Remove from pan and set aside to cool. In medium mixing bowl, shred cucumber, being sure to catch the juice in the bowl. Roll the mint leaves together and cut into slivers. Place in bowl with cucumbers. Add toasted cumin, yogurt, cayenne and salt (I use about 1/4 tsp - 1/2 tsp each). Mix well and refrigerate. Garnish with fresh mint for serving, if desired.

Enjoy!

Nathaniel's Tasty Cilantro Chicken

The marinade for this chicken tenderizes the meat. It has a beautiful green color, so I usually reserve about 1/4 cup to pour over the meat when it is served. For a summer meal with lots of color, this is great to serve with a plate of fresh cherry tomatoes and yellow peppers.

Ingredients:

3-5 boneless chicken breasts, cut into 1 1/2 inch cubes

For the marinade,

4 tbs. lemon juice
1 tbs. olive oil
2 med. cloves of garlic
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
pepper to taste
3/4 cup fresh cilantro, chopped
1 cup plain yogurt

Place marinade ingredients in blender. Process until smooth. Reserve 1/4 cup to use at service, if desired. Place diced chicken into gallon size ziploc bag and pour remaining marinade overtop. Remove excess air from bag and seal. Marinate on countertop 30 minutes or in refrigerator 1-2 hours. Thread onto skewers and grill or cook on the stovetop, 8-10 minutes over med-high heat.

Enjoy!

Michigan Cherry Pecan Salad

I first had a salad like this at Seva, a vegetarian restaurant in Ann Arbor, Michigan. It is such a simple treat, named after the state that is the largest producer of cherries in the U.S. The Traverse City Cherry Festival every June is fun for the whole family! Whether you get your cherries there or at your local market, be sure to try this tasty salad.

Ingredients:

1 cup Pecan halves
Red leaf lettuce
Spinach
Parsley
One scallion
Two Roma tomatoes
1 cup Dried cherries

Heat oven to 350 degrees. Spread pecan halves on a cookie sheet and bake 10 minutes, or until fragrant. Remove from oven and allow to cool completely. Wash and dry the lettuce and spinach. Tear into salad-size pieces. Snip the green portion of one scallion into the lettuce. Toss. Dice the tomatoes and give one handful of parsley a rough chop. Sprinkle tomato and parsley on top of the tossed lettuce. Top with cherries and pecans. Serve with your favorite viniagrette.

Athenian Chicken

This recipe is one of my family's favorites. It is a very clean taste and very easy to prepare. It works well in the oven, or (if the weather is hot) on the grill. These days, you can get whole packages of any cut of chicken -- all drumsticks, all thighs, chicken quarters -- at the grocery store. Watch for them to go on sale, and prepare what your family likes best!

Ingredients

5-7 chicken pieces, bone-in, with skin
Juice of one lemon
1 1/2 tbs. dried oregano
1 tbs. fresh oregano, chopped
1 tsp. salt
Pepper to taste

In a gallon-sized ziploc bag, combine lemon juice, dried and fresh oregano, salt and pepper. Add chicken pieces. Seal bag, move chicken around to ensure marinade has good contact with the meat. Marinate on counter-top for one hour or in refrigerator for 3-6 hours. 30 minutes before cooking, remove from refrigerator and allow to come to room temperature. Place marinated chicken on a cookie sheet lined with non-stick foil. Bake at 350 degrees for one hour.

Enjoy!

Joe's Rosemary Chops

These are the best grilled pork chops around. We usually buy a whole, boneless pork loin when you can get it on sale (sometimes as low as $1.79/lb.) and cut chops to the thickness we prefer. Also, I keep a small herb garden beside our house. If you want to cook with fresh herbs, it's the most cost-effective and flavorful way to go. (Plus, no running to the grocery store!)

Here's the recipe:

2-4 boneless pork chops, center cut
1 small handful fresh rosemary leaves, stripped from stem
Balsamic vinegar
Peanut oil (or Canola, if you prefer)

Lightly chop the rosemary leaves or crush with a mortar and pestle to release the oils into your marinade. Mix 1 tsp. Balsamic vinegar per chop, 1 tbs. oil per chop, and the rosemary in a gallon-size zip-lock bag. Place chops in bag, squeeze out the air and seal. Move the chops around to ensure the marinade is in contact with all surfaces. Marinate in the refrigerator 3-6 hours or on your counter top for 1 hour. Remove refrigerated chops to counter 30 minutes before cooking so they can come to room temperature. Fire up your grill. Grill chops 4 inches from the heat, 7 minutes. Turn and complete cooking until interior temperature reaches 170C/77F. Rest the chops for at least 10 minutes before cutting to retain a juicy texture.

Enjoy!