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Chive Pesto
Chive Pesto
INGREDIENTS
DIRECTIONS
Toss the chives, almonds, cheese, and garlic into the
work bowl of your food processor. Pulse until all ingredients are
finely-chopped. Then, with the machine running, add olive oil to desired
consistency. One 1/4 cup oil to give you a spread-able pesto; add more oil to
produce a pourable sauce for pasta. Serve on crackers, on slices of toasted
baguette, on cod or another white fish, or toss with pasta.TIONS
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Brown Sugar White Sweet Potatoes
Brown Sugar White Sweet Potatoes
INGREDIENTS
DIRECTIONS
Place potatoes in medium pot; cover with cold water. Bring to boil; reduce to MEDIUM, simmer until tender (when pierced with tip of knife), 30-35 min; drain. Return potatoes to pot; heat on LOW (to remove excess moisture), 3-5 min. Place potatoes, milk, butter, and brown sugar in food processor (or use hand blender); process just until smooth. Season to taste with salt and pepper; serve.
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Pizza with Cauliflower Crust
Pizza with Cauliflower Crust
DIRECTIONS
For the crusts
For the tomato sauce
INGREDIENTS
Preheat oven to 400F and line a baking tray with baking parchment.
To make the crust, add the cauliflower to a pot of boiling water and boil for 5 minutes. Drain, then wrap in a teatowel and squeeze out any excess water.
In a bowl, mix the grated cauliflower with the goat cheese and egg, and season.
Divide the cauliflower mix into four portions and, using your hands, shape the crusts on the sheet. They should be about 1-1½cm thick. Bake for about 30-35 minutes, or until firm and golden.
While the crusts are baking, heat the oil in a frying pan. Add the onion and saute for a few minutes. Add the garlic and stir briefly, then add the rest of the ingredients. Simmer for about 20 minutes, stirring every few minutes.
When the crusts are done, add a spoonful of tomato sauce to each and spread evenly. Add toppings as desired, plus grated cheese. Bake the pizzas for about 10 minutes at 450F until the cheese is golden.
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