Basil Pesto

Basil Pesto

3 cups fresh basil leaves
1 1/2 cups chopped walnuts (or pine nuts)
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

Ribollita

Ribollita

1/4 cup extra-virgin olive oil, plus some for drizzling on bread
1 onion, chopped
1 carrot, chopped
2 leeks (white part only), chopped
4 ounces pancetta, chopped
2 cloves garlic, 1 minced and 1 whole
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 (15-ounce) can diced tomatoes
1 pound frozen spinach, thawed and squeezed dry
2 cups shredded savoy cabbage
1 (15-ounce) can cannelloni beans, drained
1 tablespoon herbs de Provence
Dash of red pepper flakes
3 cups chicken stock
1 bay leaf

4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Grated Parmesan, for serving

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, leeks, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon. Add the spinach, cabbage, beans, herbs, stock, and bay leaf. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove.

Sprinkle each serving with Parmesan and serve with the garlic bread.

Italian Sausage with Pasta and Vegetables

Italian Sausage with Pasta and Vegetables

1 (16 oz) package farfalle pasta or any whole wheat pasta shape
1 pkg Italian sausage cut into rounds
2 cloves garlic
1/8 teaspoon crushed red pepper flakes
1 1/2 cups chicken broth
1 bunch brocolli
1 bunch swiss chard
1 pkg frozen peas
1 1/2 cups grated Parmesan cheese
salt and pepper to taste

Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.

Meanwhile, in a large heated skillet, brown the sausage. Toss in garlic and red pepper flakes (if needed add a little olive oil to pan). Add chicken broth and bring to a boil. Add brocolli and swiss chard and cover. Cook until vegetables are tender. Add frozen peas and stir in well.

Add the pasta, toss to combine. Add the cheese and salt and pepper.

Healthy Bran Muffins

Healthy Bran Muffins

1 1/2 cups whole wheat flour
3/4 cup flax meal (flax seeds ground up)
3/4 cup oat bran
1 cup turbinado sugar (can substitute with 3/4 agave nector and 1/4 date sugar)
2 t baking soda
1 t baking powder
1/2 sea salt
2 t cinnamon
1/ 1/2 cups shredded carrots
2 apples, shredded
1/2 cup raisins
1 cup nuts (walnuts are good)
3/4 cup milk
2 eggs beaten
1 t vanilla

Combine all ingredients until well mixed. Bake in muffin cups at 350 degrees for 15 - 20 minutes.

Boult Family Cheesecake

Boult Family Cheesecake

12 graham crackers, crushed
3 T sugar
1/2 stick melted butter

2 pkgs cream cheese (at room temperature)
2 eggs
1/2 sugar
1 t Vanilla
small container of sour cream
2 T sugar
1 t Vanilla

Combine the graham crackers, sugar, and melted butter until all the crackers are moistened. Press the graham cracker mixture into a pie pan evenly distributing along the bottom and sides. Bake crust at 350 degrees for 5 minutes.

Combine cream cheese, eggs, sugar, and vanilla. Beat until combined and mixture is smooth. Pour cream cheese mixture into pie crust and bake at 300 degrees for 15 minutes.

Let cheese cake cool. Then mix the sugar and vanilla in with the sour cream to top the cheese cake. Keep refrigerated.

Shortbread Lemon Squares

Shortbread Lemon Squares

For the Crust:
2 cups flour
1/2 cup powdered sugar
2 sticks cold butter

Preheat oven to 325 degrees.
Brush a 9x13 pan lightly with butter. Cut 2 pieces of parchment paper slightly larger than the pan in width and depth. Line the pan in a cross-wise fashion. This makes it easy to lift the pastry out of the pan after baking.

In a medium bowl, mix together the flour, powedered sugar, and butter until butter is well incorporated. Press the dough into the lined pan and up the sides by at least 1/2 inch.

Bake for 20 minutes or until the dough is golden. Remove to a cooling rack.

For the Filling:
4 eggs beaten
2 cups granulated sugar
4 T regular flour
1 t baking powder
1/2 t salt
4 T lemon juice
2 T lemon zest

In a medium bowl, mix together the beaten eggs and the rest of the ingredients. Carefully spread mixture over the crust and bake for 30 minutes at 325 degrees. Remove to a cooling rack. Dust evenly with powedered sugar.

Quinoa Primavera with Turkey, Peas, and Asparagus

Quinoa Primavera with Turkey, Peas, and Asparagus

2 cup quinoa
4 cups water
1 tablespoon extra virgin olive oil
1 finely chopped onion
1 pound asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
4 cloves garlic, finely chopped
2 cup fresh peas or frozen petite peas, thawed
2 cup shredded cooked turkey breast
2 cup thinly sliced baby spinach leaves
sea salt, to taste
freshly ground pepper, to taste
tamari, to taste

Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in turkey and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and tamari and serve immediately.