Salad dressings and candied walnuts

Maple Dressing
from Julie Dursteller Hirsch
1/4 c. mayo
1/4 c. pure maple syrup
3 tbsp. white wine vinegar
2 tsp. white sugar
1/2 c. oil

Raspberry Vinaigrette
from Tami Hirsch
1/4 c. oil
2 tbsp. sugar
2 tbsp. red wine vinegar
1 tbsp chopped green onions (optional)

Candied Walnuts
3/4 c. chopped walnuts
~4 tbsp sugar
wax paper

-In skillet on medium heat, add sugar and watch closely. As it melts, stir in nuts. Spread out on wax paper to cool.

Any of the above will contribute to a great salad. Consider pairing with greens, chopped celery, crumbled bleu cheese, strawberries or craisins. P.S. the picture doesn't look too appetizing. Its one of those that we remembered to take a picture after we'd eaten half of it and Nate had characteristically doused it with Bacos.

Basil Pesto

Basil Pesto

Modern Vegetarian Kitchen (yes, again)

1 1/2 c. whole almonds (blanched and peeled), walnuts, or cashews, lightly toasted

2 c. packed fresh basil leaves

2 plump garlic cloves, peeled and left whole

3 tbsp. lemon juice

1 tsp. finely grated lemon zest

3/4 c. extra-virgin olive oil

Coarse sea salt

In food processor, grind nuts to a meal.

Add basil, garlic, lemon juice, lemon zest and puree. Slowly add the oil and process until smooth. Blend in 1 tsp. salt and adjust seasoning to taste.

Serve at once. Cover any leftover pesto with a film of olive oil in a tightly sealed container and refrigerate for up to 2 weeks.

Pesto is my favorite thing about basil. I anxiously wait for my two cups of basil to appear. To me, it just doesn't grow fast enough. Now in a climate like California, I wouldn't have to be as patient. If you really want pesto, and you don't have the basil, parsley or cilantro works too. Just substitute 4 cups of parsley -or 2 c. cilantro- for the basil (and that version is best with walnuts or pine nuts). Pesto is just down-right delicious. Toss it with pasta, spread it on bread or on sandwiches. There is a recipe in Peter Berley's book for a pasta salad with any combination of blanched summer vegetables. You mix the pesto into a pourable sauce by combining 2/3 c. pesto, 1/4 c. red wine vinegar and 2 tablespoons of olive oil. Then you toss it all together. Great pasta salad. 

Pasta with Walnuts, Butter and Sage

Hi there! It's been a while since my last post but I'm just having too much fun this summer to stop and type up recipes. But keep your eye out for more coming up soon. 

Penne with Cauliflower, Pine nuts, and Raisins

This one is really good. Its one of those that makes you feel proud you made it. I didn't have saffron on hand and it was great without it. Pine nuts may be expensive but it only calls for 1/4 cup.

Peanut Sauce

This is a recipe that Nate's friend (thanks Becky) told us about and we were so excited because we have always been a big fan of spicy peanut sauce dishes in the restaurants and this one hits the spot. I was also excited to find this recipe because it introduced me to a new cookbook that I had a great time experimenting with (that was when I had a bigger kitchen). The picture may not look so appetizing and sugar snap peas may not be the best combo but it was all I had on hand. Oh yeah, a tip on fresh ginger - a little bit goes a long way - I keep mine in the freezer so it stays fresh and I don't have to buy it often.