HALIBUT WITH PESTO, AVOCADO & PIGNOLI NUTS

Prepare Pesto:
In a food processor, chop 

2 cups basil and 6 garlic cloves. 

 Stream in 3/4c. olive oil. 

Add 1c. parmesan cheese and 2 ounces pine nuts. 

ADD 1 TSP SALT AND SOME FRESH PEPPER! 

Halibut:
Season with salt, pepper and small pats of butter (I used grassfed butter). Broil for 14 minutes. Remove and spread pesto on top with an offset spatula. Top with sliced avocado and sprinkle with pignoli nuts! Yum!

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ROASTED CORN, TOMATO & PEPPER SOUP TOPPED WITH PESTO & AVOCADO

SOUP INGREDIENTS:
5 cobs of fresh corn
2 cups cherry tomatoes
8 ounce jar roasted red peppers, drained
1 onion, diced
olive oil (or avocado oil if you have, I prefer this!!!!)
4 cups chicken broth 
3/4 teaspoon smoked paprika
1/4 teaspoon chili powder
kosher salt
fresh black pepper

1.  Preheat oven to 400. Line a roasting pan with nonstick foil.  Drizzle the cobs of corn and tomatoes with oil, salt and pepper.  Roast 25-30 mins until nicely browned.  Let cool.

2.  Meanwhile, in a soup pot heat a tablespoon of oil and sautee the onion.  Add the roasted red peppers.  Cut the kernels off 4 of the cobs and add them to the pot.  Reserve kernels from the last cob for the soup garnish. Add the tomatoes to the pot and stir all together for a few minutes to marry the flavors.  Add the broth.  Bring to a simmer and cook covered for 25-30 mins.  Taste for salt and pepper, adding if necessary.   You can serve right now with the reserved corn kernels on top or go ahead and make the amazing pesto.  I piped it right on top of the soup! Mmmm!
soup adapted from our best bites

Pesto:

In a food processor, chop 

2 cups basil 

6 garlic cloves. 

Stream in 3/4c. olive oil. (I used walnut oil this time-fabulous!!)

Add 1c. Parmesan cheese and 1/2 cup pine nuts. 

ADD 1 TSP SALT AND SOME FRESH PEPPER!

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SAVORY TRIFLE-BROCCOLI PESTO, AVOCADO, PASTA, FIRE ROASTED CORN, TOASTED CASHEWS

A PERFECT BARBECUE SURPRISE FOR YOUR FRIENDS AND RELATIVES! A SAVORY TRIFLE WILL MAKE EVERYONE SMILE.  

PREP:
TOAST 1/2c. CASHEWS IN A DRY FRYING PAN
SLICE 2 AVOCADOS (slice immediately before serving time or they will turn brown)
SAUTEE FROZEN CORN (I USED TRADER JOE'S FIRE ROASTED)
SLICE A BUNCH OF SCALLIONS
CUT UP HALF A BAG OF SPINACH
BOIL 1 pound NOODLES OF CHOICE (WHEN DONE TOSS IN DROP OF OLIVE OIL, SALT AND PEPPER FOR FLAVOR) I used gluten free noodles for this trifle.

MAKE BROCCOLI PESTO:
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cups cashews, toasted until golden
1/3 cup freshly grated Parmesan
1-2 tsp. salt
1/2-3/4 cup olive oil
1/4 cup heavy cream

Cook the broccoli by pouring 3/4 cup water into a large pot and bring it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for 2-3 minutes, just long enough to be bright green and soften a bit.  Strain and run under cold water until it stops cooking, set aside.   In a food processor, combine 2 cups of the cooked broccoli (reserve rest for trifle bowl garnish), garlic, cashews, parmesan, salt. Drizzle in the olive oil and cream and pulse until smooth and the right consistency.  I used the full 3/4c. oil.  Chill until serving time.

Assemble trifle right before serving.  Line the bottom of the bowl with fresh spinach. Next, the cooled pasta noodles.  Pour the pesto on top next and smooth with small spatula.  Layer the corn on next.  Top the entire dish with the extra broccoli, toasted cashews, sliced scallions and fresh avocados!  When serving dig down carefully and don't miss a layer!!!  

Broccoli pesto part Of this recipe was altered from here 

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HOMEMADE PESTO

Have you ever made homemade pesto? 
Sooooooo yummy!

In a food processor, chop 

2 cups basil and 6 garlic cloves. 

 Stream in 3/4c. olive oil. 

Add 1c. parmesan cheese and 2 ounces pine nuts. 

ADD 1 TSP SALT AND SOME FRESH PEPPER! 

Serve over pasta...freezes well, too!

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Roasted tomato soup with pesto

I haven’t been to the movies since “Hugo”, but I did watch a fantastic movie at home, “No Country for Old Men”: to me the Coen brothers are an acquired taste – they’re like anchovies, you’ll learn to love them eventually; I don’t like “Fargo” but love “The Man Who Wasn’t There”, “O Brother, Where Art Thou” and “True Grit”, therefore I decided it was about time I watched “No Country for Old Men”

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Spaghetti with pistachio pesto and roasted cherry tomatoes + The Girl with the Dragon Tattoo

After months of anxiety and high expectations I could finally watch "The Girl With the Dragon Tattoo"; as much as I did not want to resort to a cliché to describe the film it’s impossible for me to avoid it: it is a masterpiece. Perfect in every detail, visually stunning, with a fantastic cast and amazing music. Dark and gloomy as the book itself and as only Fincher – or maybe Cronenberg –

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Pesto pasta and tuna “meatballs”

My grandmother is a very creative cook – sometimes, too creative.

A friend of mine from school once had lunch at my house and told grandma that the breaded fish was delicious, to what granny replied “oh, sweetie, thank you! But that is not fish – it’s banana skin”. :D

After that story I bet that tuna “meatballs” sound perfectly normal to you. :D

Pesto pasta and tuna “meatballs”
adapted from

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