You can make this easy pita anytime, but with a fried egg on top, it makes a delicious quick and easy breakfast!
If you are looking for a quick and easy, yet utterly delicious breakfast, then say hello to the crispy breakfast pita!
A crispy pita topped with mascarpone cheese, prosciutto, arugula (or baby spinach), a little lemon juice and zest for a pop of flavor, and your favorite fried egg.
...I love desserts. Oh, how I envy you people who don’t have a sweet tooth. Really, how does one become like that? I love sugar in all it’s various forms. You know those sickly sweet icing roses on store bought cakes? Love them. I could eat them by the spoonful until my teeth turned hideous shades of bright pink or green from the dye.
My problem…I don’t bake. So much of everything I love requires baking. And really I guess it is good that I don’t bake, what if I did? And what if I knew how to make those sickly sweet roses? My fridge would be filled with everything needed to make that happen, forget veggies and fruit.
So, instead, I make Almond Brown Rice Pudding from Whole Foods. This was perfect, not to sweet, just right, and fairly healthy. Except for the fact that two days after I made this, I read about arsenic in rice. But I figure there is bad stuff in everything. Everything. So, I will make this and eat it whenever I feel like it.
The only changes I made to the recipe was I skipped the date syrup step, omitted the vanilla and almond extract and just used sweetened vanilla almond milk instead.
Almond Brown Rice Pudding
Place dates in a bowl and pour ½ cup boiling water over them. Let soak 15 minutes, then transfer dates and water to a blender and puree until smooth to make a date syrup. Meanwhile, bring rice and almondmilk to a boil in a medium saucepan. Reduce heat to medium-low and simmer until rice is cooked and has absorbed most of the almondmilk, stirring occasionally, about 45 minutes.
Stir date syrup, raisins, vanilla extract, almond extract, cinnamon and almonds into rice and serve warm.
Serves 6
Some of you who read my blog regularly (and believe me, I appreciate it – I know how hard it is to visit every blog every day – there seems to be more and more things on the internet vying for our time), know that I am doing a Year of Beans with Rancho Gordo Beans. What better recipes to use for my Rancho Gordo beans than Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo
I’ve made lots of black bean soups. They are tied for my favorite with white bean and ham soup. Normally I make my black bean soup exactly like my white bean soup, the only difference being the type of bean. But while browsing through the cookbook, I found this recipe. The extra step of roasting the garlic and tomatoes sounded intriguing and not too much work. I was skeptical of a bean soup that didn’t at least have a ham bone in it. But this was good. Very good. I didn’t even miss the meat! The complexity from the roasted garlic and tomatoes was just enough to elevate this soup.
I made mine in the slow cooker, using dried beans. Added the roasted garlic and tomatoes during the last hour of cooking.
Caribbean Black Bean Soup with Roasted Garlic and Tomatoes
Preheat oven to 400 F.
Put the garlic cloves on a sheet of aluminum foil, drizzle with olive oil and wrap in foil. Put the tomatoes in the baking dish. If using fresh tomatoes, cut them in half and put them cut side down in the dish. Season with salt and drizzle with olive oil. Roast the tomatoes and garlic till soft, fragrant and brown about 20 minutes.
Meanwhile, put the beans and their broth in a soup pot and warm over low heat.
In a medium heavy skillet over medium-high heat, warm the 2 Tablespoons olive oil. Add the onion, chili, carrot and sauté till fragrant and beginning to caramelize about 10 minutes.
Add the cooked vegetables, cumin, oregano, cayenne, and chicken broth to the beans.
Peel the roasted garlic cloves. Chop the garlic cloves and tomatoes coarsely. Add the garlic and roasted tomatoes to the beans.
Season with salt and pepper to taste.
Bring to a simmer over medium-low heat and cook till the vegetables are soft and the flavors are blended, about 15 minutes.
Let the soup cool slightly. Transfer about half the soup to a blender. Blend until smooth.
Return to the soup to the pot, stir and adjust the seasoning.
Ladle the soup into warm bowls and garnish with sour cream, avocado slices and cilantro.
Serves 4
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.
A New Way to Cook by Sally Schneider is book that I’ve had on my shelves forever. It’s one that every time I cook from it, I feel the overwhelming urge to cook everything in it.
Not necessarily because everything in it sounds awesome and amazing (though a lot of it does), it’s just that I feel if I cooked through this book, I would know how to do all of the basics and then some.
I think it has to do with the way the recipes are organized. The are organized the normal way first….fish, chicken, veggies…but then within each section they are organized by how you cook it. For example, desserts are organized into Simple Fresh Fruit Desserts, Bowl and Spoon Deserts, and Fruit Tarts and Free Form Pastries. Then within in each section there is usually a section on improvising..a way to take each recipe and make it your own. It’s a book filled with recipes and techniques that every good cook should know.
A prime example: Caramelized Roasted Pears. Everyone should have a good roasted fruit recipe in their skill set. A classic and elegant dessert. This was everything I wanted it to be. It would be especially lovely served with some vanilla ice cream, but might fine on it’s own too.
Caramelized Roasted Pears
Preheat oven to 375.
Peel and core the pears, slicing them lengthwise. Arrange them cut side down in an ovenproof skillet. Add ½ cup of wine, cut the vanilla bean lengthwise and scrape the seeds into the wine and nestle the bean in too. Dot the pears with the butter and bring to a boil over moderate heat.
Cover loosely with foil and place in the oven to roast for about 35 minutes. Brushing occasionally with the wine. Turn the pears over, recover and roast for 15 minutes.
Set the skillet back over moderate heat, and the rest of the wine (¼ cup) and simmer until the liquid is syrupy. Turn the pears back over cut side down and place back in the oven, roasting for about 10-15 more minutes. Brushing them frequently with glaze until they are nicely glazed. If it becomes too dry add a little more wine or water.
Set aside to cool slightly.
Serve with some of the sauce spooned over the top.
Serves 4
This, my friends, was wonderful. I have seen dishes of salmon on top of lentils, that always seemed intriguing to me. Since, lentils and I are barely on speaking terms, I couldn’t bring myself to try them. Even though they seemed so European Rustic Cool. So, when I saw Thyme-Scented Salmon with Tuscan White Bean Salad, from Cooking Light, I was excited, this I could do. What better way to use my gorgeous cannellini beans from Rancho Gordo.
The bean salad was so good, with a lovely subtle flavor. We liked it so much, we scoffed at Cooking Light’s ½ cup serving suggestion and divided the whole salad between the two of us. It was just right. Perhaps if I had served another side dish, I could have stretched the bean salad to serve 4.
The other change I made was to broil the salmon instead of baking it. I like the crispy broiled top. 5 minutes under the broiler and you’re good to go. Since did broil it, I sprinkled the thyme on after I removed the salmon from the oven. I do realize that baking it with the thyme would have infused the thyme more into the salmon, but whatever!
Follow the link above. Make this. Enjoy your Rustic European Coolness.
This will be my entry for Foodie Friday at Designs by Gollum!
Don’t you love spotting the foodies at restaurants? The ones taking photos of everyone’s food with their cameras. Sure some people use their phones, but I really prefer to use my camera. The problem is that I don’t like carting my camera bag around.
I prefer to carry this cute purse from Marshall’s around. Now, I can carry this cute purse and my camera!! You can find my full review of the Timbuk2 Snoop Camera Insertat Pamela Greer Photography.
Seriously. I love this!
I was browsing through Cooking Light Annual Recipes 2009: Every Recipe...A Year's Worth of Cooking Light Magazinewhen I came across, Fava Beans with Pesto and Cavatappi. Sounded good. Two problems. One…I have never, ever seen fava beans around here, and two…I know a lot of pasta, but cavatappi is not one of them! So I decided to take the concept of the recipe and use what I had.
I always have edamame in the freezer, I love it! It has such a great nuttiness. I also had some weird pasta (have no idea what this shape is called), since I had no idea what cavatappi looks like, I figured any other odd pasta would work!
This was lovely, fresh, and simple. I really like the fresh pesto. A perfect summery pasta. You could substitute peas, or even zucchini for the edamame.
Pasta with Edamame and Pesto
Heat a large pot of salted water to boiling.
Combine the basil and the next 5 ingredients in a food processor; process until smooth. With the processor on, slowly pour the oil through the food chute, and process until well blended.
Cook the pasta according to directions. When there is about 4-5 minutes left, add the edamame to water. Drain the pasta and edamame and place in a large bowl and toss with the basil mixture. Add the tomatoes and toss. Sprinkle with the parmesan cheese.
Serves 4
This will be my entry for this week’s Presto Pasta Nights hosted by Ruth of Once Upon a Feast.
Cheesy arugula pesto topped with fresh tomatoes make an easy pizza that everyone will love!
Arugula, ricotta, smoked mozzarella and garlic make an amazing pesto (so good you'll want to use it on everything) and makes this arugula pizza simply amazing!
Just look at this cheesy arugula pizza! It is every bit as good as it looks.
Using store bought pizza dough, you can have this pizza on the table in minutes! The perfect weeknight pizza!
I started making this recipe in 2012, when I first found it in a Giada cookbook (link in recipe card.)
...Do you do this? You pull a cookbook off your shelf to make a certain recipe. Then you find yourself, casually flipping through the book, with small quick intakes of breath. Look at this recipe! Look at that recipe!! Why do I not use this book more often???
Well that happened last week, when I made the Salmon Florentine with Quinoa Pilaf from So Easy: Luscious, Healthy Recipes for Every Meal of the Weekby Ellie Krieger. One of the first recipes I stumbled upon was Penne with Zucchini and Mint, two things that are in abundance right now!! Perfect! As she says in her book “the bright clean flavors and simplicity of this dish make it destined for regular rotation at your home as it is in mine.”
Really. It’s lovely. Simple. Fresh. Totally encompasses the eat what is in season now. It’s not a huge show stopper, it’s just simplicity at it’s best.
Penne with Zucchini and Mint
Bring a large pot of water to a boil. Add the penne and cook until al dente and according to the directions on the package.
Meanwhile, add the oil and garlic to a large deep skillet and cook over a medium-low heat, stirring frequently, until the garlic is lightly golden, about 6 minutes; be careful not to let the garlic burn. Add the zucchini. Cover and cook, stirring occasionally, until the zucchini is tender, 6 to 8 minutes. Remove from the heat. Stir in the lemon juice, zest, salt, and pepper.
Drain the pasta, then return it to the pasta pot. Add the zucchini mixture, Parmesan cheese, and mint, and toss to combine.
Serves 4
This will be my entry for this week’s Presto Pasta Nights hosted by Simona of Briciole.
Salmon is definitely my fish of choice these days. It is so versatile…from grilling, to broiling, to pan sautéing, and even microwaving. Gulp. Yes, I microwaved this. I know. That seems so silly when it takes literally less than 10 minutes to cook the salmon, but the recipe gave optional directions for microwaving. It seemed so easy, it was already in it’s marinade, and I was already using the skillet to sauté the chard. And…and..and.
And, guess what? It was good. The recipe comes from The Eating Well Rush Hour Cookbook, which you can find in the bargain book section sometimes, I found it at one of those Book Warehouse type stores at the mall for just $5.99. Don’t let the price fool you, it is filled with lots of lovely recipes like this!
Salmon in a Vibrant Sauce
Using a food processor, or a mortar and pestle, grind together the cilantro, ginger, garlic and jalapenos until blended. Add the lime juice, oil, salt and turmeric and mix.
Put the fish in a shallow glass dish and toss gently in this marinade, making sure the fish is well coated. Cover and refrigerate for 5 to 10 minutes.
Coat a large nonstick skillet with 3 to 4 tablespoons of the marinade. Transfer the fish to skillet, cover with the remaining marinade. Cover the skillet with a tight fitting lid and place over medium low heat. Cook gently 5 to 10 minutes.
OR… Cover the dish used for marinating with vented plastic wrap (I used waxed paper), and microwave on high for 5 to 8 minutes.
Serves 4.
This will be my entry for Foodie Friday at Designs by Gollum!
This will be my entry for Cookbook Sundays!
On a normal week, my husband and I eat out one night a week, and one night a week he picks up sushi from Publix. So, I cook 5 nights a week, one night out, and one night is sushi night. Except a couple of weeks ago, things got in the way and we had to eat out 3 nights that week. It was awful. I mean it was good, but I eat so much more when I eat out than when I cook at home. So when the week was finally over, I was craving something light. This salad from Entertainingby Donna Hay was perfect. Now, I didn’t have the nice big scallops like I was supposed to, but it didn’t matter. This was really light, and I was getting to the bottom of the recipe, I saw where it said, “serves 4 to 6 as a starter” – so yes, it was light. But after three heavy restaurant meals, it was just right. Really, I don’t know how people who eat out all the time do it.
Seared Scallops on Lemon and Mint Salad
salad
Combine scallops with a little pepper, the oil and the lemon zest. Let sit for about 5 minutes.
Combine the mint with the arugula and arrange on plates. Combine the lemon juice, chili, ginger and oil.
Place a frying pan over high heat. Add the scallops and cook for about 10 seconds on each side or until seared. Place the scallops on the salad and top with a drizzle of the dressing.
Serves 4 to 6 as a starter.
This will be my entry for Foodie Friday at Designs by Gollum!
This will be my entry for Cookbook Sundays!
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.
What does the inside of your refrigerator door look like? Does it have multiple shelves? Skinny shelves, perfect for housing bottles of this and that. If yours looks anything like mine, it is filled with jars that you bought to use for a recipe and now sit languishing on the shelves with an expiration date of two years ago.
When I had a craving for some barbecued chicken, I remembered that I had a bottle of barbecue sauce in the fridge. Yes. I did. It expired July 24, 2011. I remembered a photo of some barbecued chicken from Everyday Food: Great Food Fast. There I found a recipe for barbecue sauce with only 7 ingredients: hot sauce, cider vinegar, light brown sugar, molasses, Dijon mustard, and garlic cloves. Ingredients that I pretty much always have on hand.
Oh my. This was so good. So good that I have had it twice this past week. I still have a little of the sauce in a jar and a fridge, and will be finding something else to barbecue because I don’t want this to go to waste. If you currently always buy your barbecue sauce, please try this at least once. It is so good.
If you don’t have the cookbook that I mentioned above, you can find it online: Barbecued Chicken.
This will be my entry for Cookbook Sundays!
Broccoli becomes crisp tender when roasted and tossed with a lemony, garlicky parmesan dressing it is amazing.
Fresh from the oven or as a cool salad the next day, this is a favorite broccoli side dish!
You have probably discovered the joys of roasted cauliflower, but have you tried roasted broccoli? If you haven't then you are in for a real treat.
In this recipe roasted broccoli is tossed in a lemony, garlicky vinaigrette with Parmesan cheese and pine nuts and it's totally over the top delicious!
This recipe from Ina Garten for her Parmesan Roasted Broccoli (from her Back to Basics cookbook - link in recipe card) has been on my website since 2012. No recipe card and no photo! I make it all the time and I didn't even realize it's been sitting out here. So, I snapped some quick photos the last time I made it!
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Bulgur and Chickpea Salad with Parsley Dressing
I love things that serve multi-purposes. The wine bottle that becomes a vase, the pair of curtains that becomes a skirt, the side dish that gives you your grains and your veggies and your legumes.
...
The other day I was craving a dessert. I needed something that I could make right then and there out of pantry ingredients. And since it was me, it needed to not include baking. So much goes wrong when I bake. Not to mention how messy my kitchen looks with flour all over it.
Enter lemon frozen yogurt. I always have the ingredients to make this. Always. If I don’t, it means I just ran out and haven’t made it to the grocery store yet. I kind of cobbled together several recipes that I found on the internet and in books. Removing any time consuming difficult steps.
Lemon Frozen Yogurt
Heat the sugar and water, to make a simple syrup, in a small saucepan until the sugar dissolves. Refrigerate until well chilled.
In a large bowl (I use a big batter bowl because it pours so nicely), mix all the ingredients, including the chilled simple syrup. Some people say to chill again, sometimes I do, sometimes I don’t. Pour into your ice cream maker and process according to directions.
Perfect blend of sweet and tart!
This will be my entry for Foodie Friday at Designs by Gollum!
Made with pantry ingredients this coconut sorbet with chocolate is a rich and creamy dessert you can whip up anytime!
Rich, creamy, chocolatey, and coconutty this frozen dessert has it all! Best of all it is made with pantry ingredients!
Depending on what you are in the mood for, you can leave out the chocolate and make just a coconut sorbet. But if you are a chocolate lover, leave that chocolate in, it's so good!
...On October 29, 2007, I originally posted about making your own yogurt. And unlike some cooking phases that come and go, I am still making my own yogurt. It is so cost efficient.
I have tweaked the recipe a bit finding what I can eliminate and making it even easier. I don’t use the powdered milk, because several years ago I ran out and found that there really wasn’t that much of a difference.
Homemade yogurt doesn’t get as thick as store bought, but that doesn’t bother me, as you’ll see with tomorrow’s recipe, I get mine nice and cold. Really cold. Frozen even.
These Tuna Stuffed Baked Potatoes are an easy weeknight dinner that kids and adults both love! Served with a side salad, it's the perfect easy dinner! Creamy, cheesy and delicious!
When I first got out of college and moved to an apartment in St. Louis, it was hard to find time to cook dinner. You're getting used to a full time job, new responsibilities and in my case, a 30 minute commute each way.
By the time I got home, I just wanted to eat. I didn't want to cook. I din't want to even think about cooking. Luckily there was a Wendy's a couple blocks from my house.
I lived on their stuffed baked potatoes. Oh, and frosties, of course, because I was in my 20's and could eat whatever I wanted.
But those stuffed baked potatoes saved me. I think I usually got broccoli (do they even still have that?) or just the sour cream and chives. So good.
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Did you know about roasted grapes? Does everyone know about roasted grapes? Am I the last to find out?
The last to find out how amazing they are.
So, you know last year, one of my very favorite new cookbooks was All About Roasting: A New Approach to a Classic Artby Molly Stevens. I loved that book so much that I even gave away a copy as penance for my bad blogging and reviewed it here.
As I said she covers everything from meat, to seafood, to fruits and vegetables. I was immediately intrigued by roasted grapes. Primarily because it quite possibly is the easiest recipe in the book. Seriously, heat your oven, toss some grapes in either olive oil or butter, roast. Eat. Enjoy.
And enjoy I did. These are wonderful. Little bite sized bits of sweet goodness. I can’t explain their taste. They don’t taste like grapes any more, they are sweeter, almost pear or apple like, but not quite. Really, if you had your eyes closed, you would be hard pressed to identify them.
She suggests stirring a little honey into some Greek yogurt and topping with these grapes, topping rice puddings, or really any sort of pudding. For savory uses, they go great with poultry, in green salads, on a cheese plate. Possibilities are endless.
Slow-Roasted Grapes
Heat the oven to 250 and line a baking sheet with parchment paper.
Arrange the grapes in a single layer on the baking sheet and toss with butter or olive oil. Roast, stirring once or twice for 2 ¼ to 2 ½ hours, or until shriveled and lightly caramelized.
You can refrigerate them, but bring them to room temperature before serving.
This will be my entry for Foodie Friday at Designs by Gollum!
Perfectly seared scallops rest atop lemon and spinach risotto in this restaurant quality, but so easy dinner!
It's fancy enough for special occasions, but easy enough for weeknight dinners!
Please excuse the not-so-great photo of this amazing recipe! That is the photo I took back in 2013 when I first made this.
I am going back through my blog and updating posts that don't have a recipe card. In an ideal world, I would be remaking all those recipes, but there are a lot of them and I don't want you to have to wait until I get them all remade.
Especially when they are as delicious and as easy as this recipe!
...It’s time for my Books read post!! It seems like no matter what I do, I always fluctuate around 50 books, give or take a book or two.
I’d say it’s been a good year. There were only one or two books that I didn’t really care for. How about you, how was your bookish year?
1. Packing for Mars: The Curious Science of Life in the Void by Mary Roach. 4.5/5
2. Alice I Have Been: A Novel (Random House Reader's Circle) by Melanie Benjamin. ⅘
3. Still Alice by Lisa Genova. 5/5
4. These Things Hidden by Heather Gudenkauf. 5/5
5. Battle Hymn of the Tiger Motherby Amy Chua. ⅘
6. The Emperor's Body: A Novel by Peter Brooks. ⅘
7. Under the Mercy Trees: A Novel by Heather Newton. 5/5
8. A Red Herring Without Mustard: A Flavia de Luce Novelby Alan Bradley. ⅘
9. The Paris Wife: A Novelby Paula Mclain. 4.5/5
10. Flapper: A Madcap Story of Sex, Style, Celebrity, and the Women Who Made America Modernby Joshua Zeitz. ⅘
11. The House at Riverton: A Novelby Kate Morton. 3.5/5
12. The Weird Sistersby Eleanor Brown 5/5.
13. Gone with a Handsomer Manby Michael Lee West. 4.5/5
14. Chapters From My Autobiographyby Mark Twain. (Audio) 5/5
15. The Peach Keeper: A Novelby Sarah Allen Addison. ⅗
16. Still Missingby Chevy Stevens. 4.5/5
17. Unfamiliar Fishesby Sarah Vowell. 3.5/5
18. The Stuff That Never Happened: A Novelby Maddie Dawson. 4.5/5
19. Horns: A Novelby Joe Hill. 5/5
20. Touch: A Novelby Alexi Zentner. 5/5
21. A Little Death In Dixieby Lisa Turner. 3.5/5
22. Bossypants by Tina Fey. 5/5
23. Lies that Chelsea Handler Told Me 5/5
24. The Elegance of the Hedgehogby Muriel Barbery. 5/5
25. You Can't Drink All Day If You Don't Start in the Morningby Celia Rivenbark. 4.5/5
26. Losing it in France by Sally Asher. ⅘
27. In Her Wake: A Child Psychiatrist Explores the Mystery of Her Mother's Suicide by Nancy Rappaport. ⅘
28. The Soldier's Wife by Margaret Leroy. 5/5.
29. Wendy and the Lost Boys: The Uncommon Life of Wendy Wasserstein by Julie Salamon. 4.5/5
30. You Don't Sweat Much for a Fat Girl: Observations on Life from the Shallow End of the Poolby Celia Rivenbark. 5/5
31. I'm Not High: (But I've Got a Lot of Crazy Stories about Life as a Goat Boy, a Dad, and a Spiritual Warrior)by Jim Breuer. 3.5/5.
32. Life From Scratchby Melissa Ford 4.5/5.
33. Two for Sorrow: A New Mystery Featuring Josephine Tey (Josephine Tey Mysteries)by Nicola Upson. ⅘.
34. The Devil All the Timeby Donald Ray Pollock. ⅘
35. My Horizontal Life: A Collection of One-Night Standsby Chelsea Handler. 3.5/5
36. The Effect of Living Backwardsby Heidi Julavits. ⅗
37. Falling for Me: How I Hung Curtains, Learned to Cook, Traveled to Seville, and Fell in Love by Anna David. ⅘
38. Miss Peregrine's Home for Peculiar Children by Ransom Riggs. 5/5
39. A Watershed Year: A Novelby Susan Schoenberger. 4.5/5
40. My Korean Deli: Risking It All for a Convenience Storeby Ben Ryder Howe. 4.5/5
41. Harlot's Sauce: A Memoir of Food, Family, Love, Loss, and Greeceby Patricia Volonakis Davis. ⅖
42. The Betsy-Tacy Treasury: The First Four Betsy-Tacy Books (P.S.)by Maude Hart Lovelace. 5/5
43. Sh*t My Dad Saysby Justin Halpern. ⅘
44. The Autobiography of Mrs. Tom Thumb: A Novelby Melanie Benjamin. 4.5/5
45. Food Photography: From Snapshots to Great Shotsby Nicole S. Young. 4.5/5
46.Jonathan Strange & Mr Norrell: A Novel by Susanna Clarke. 5/5
47.The Wonder of Ordinary Magic by Lilli Jolgren Day. 4.5/5
48.Little Princes: One Man's Promise to Bring Home the Lost Children of Nepal by Conor Grennan. 4.5/5
49. Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better Worldby Joel Salatin. 4.5/5
A review of All About Roasting - A New Approach to a Classic Art by Molly Stevens.
Post contains affiliate links full disclosure on sidebar. 
I am about to give you a cookbook review on a cookbook that I haven’t even cooked from yet. Sorry, can’t be helped. I ordered All About Roasting: A New Approach to a Classic Art by Molly Stevens, last week from Amazon, and have read it cover-to-cover. Yes. Cover-to-cover. It’s that good. I don’t even have to cook from it to know that it is going to be my favorite.
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I love traditions, don’t you? I find comfort in routines. Ways to do things. The same old, same old.
Take this basil pesto. I make it every summer.
There is something so nice and comforting about having jars of this in the freezer. Jars, ready to bring back summer with a mere flick of the wrist to open them.
You can find my recipe here. Make it now, while basil is flourishing, and thank me (and Giada) in the middle of winter, when you are transported back to the dog days of summer.
