Ingredients:
1.5 tbsp olive oil
1 c chopped onion
1 clove garlic finely chopped
1 handful fresh spinach
.5 tsp fresh ginger (I use powdered)
.5 tsp cumin (I use tbsp)
.5 tsp dried basil (I use 1 tsp fresh)
pinch salt
.5 c chopped carrots
.5 c chopped potatoes
3 large tomatoes, chopped (I use can of diced)
3 c low-sodium veggie broth
1 c water
1 c lentils (trader joes has fresh)
black pepper to taste
Directions:
In large pot, heat oil, add onions & garlic. Once transparent & tender, add ginger & stir well for 1 minute. Add in cumin, basil, salt & cook 2 minutes more stirring constantly so it doesn't burn. Add in carrots, potatoes, tomatoes, veggie broth, water and lentils and bring to a boil. Reduce heat & simmer for 30-45 min until carrots & lentils are soft. Before serving, add the spinach and cook just until lightly wilted. Add salt & pepper to taste. (recipe can be doubled)
Wednesday, January 30, 2013
Tuesday, March 20, 2012
Monsterland Grand Opening Friday the 13th, April!
Because it is near and dear to my heart I figured it was time to dust off the cobwebs from my blog!!! AND it pleases me greatly to say the menu will include vegetarian options! I can hardly wait to eat here myself!!! BUT here is the press release, be sure to watch the Website for the latest events and information!
For Immediate Release
Venue/Event Information: www.monsterland.com
Kristy Smith 480-461-3300
Monsterland Bar & Grill Grand Opening April, Friday the 13th!!!!
Join us in celebrating the Grand Opening of the most uniquely themed hot spot in Arizona! We have made our home in Downtown Mesa and plan to open our doors with scary good times for al!!! Grand Opening night, NO COVER CHARGE!
What to expect:
· Signature Menu & Drink Specialties
· 20 Arizona Microbrews on tap including daily, weekly, and seasonal specials
· State of the art sound system
· Huge dance floor
· Beautiful outdoor patio
· Hours: Wednesday & Thursday 11am – Midnight. Friday & Saturday 11am – 2am. The Monsterland Bar & Grill is family friendly until 9pm so bring the whole family for lunch or dinner, but after 9pm patrons must be 21 or older.
· Wednesdays – Country/Southern Rock Night
· Thursdays – Team Trivia 7pm – 9pm & Karaoke 9:30pm – Close
· Live music on 1st & 2nd Fridays of each month
· Costumed theme nights on the 4th Saturday of each month, live music and no cover for the ladies!
· Let us help plan your special events, private parties, ceremonies and meetings.
· Free parking year round.
· Cover charge will vary depending on events starting at 10pm most nights.
In October, Monsterland will transform into our 2nd Annual, two story haunted house that boasts Hollywood quality sets, animated props and costumes. Our giant outdoor patio will feature live video footage of all our victims cringing in horror through our maze of creatures and monsters while you laugh and relish in a frothy beverage or grub from our signature menu. Watch your friends and family run out screaming! Our patio is family friendly until 9pm, and will be available on a first come first serve basis. Seats will be limited so please plan ahead. Your adrenaline infused experience inside the haunted house includes an experience that will give you spine tingling thrills! Our performers will take you to a different time where only the best of horror classics lurk! Be sure to watch our website for special events and lights on experiences for all the little goblins!!
EXPERIENCE THE ONLY MONSTER THEMED BAR & GRILL IN ARIZONA THAT FEATURES AN ANNUAL HAUNTED HOUSE!!
facebook.com/monsterlandaz
twitter.com/monsterlandaz
Sunday, November 13, 2011
Veggie Thanksgiving
One year later I wouldn't change my life for anything! I have learned so much and I am thankful for my sisters health this year. It is EXACTLY one year later that I decided to stop eating meat and my health as well as my sisters has improved beyond words!!
Zucchini Cakes (Adapted from “Real Food Has Curves”)
These savory patties are delicious on their own or with a little mustard slathered on the side. They are also a great after-Thanksgiving leftover, recrisped in the oven and served for breakfast or in whole-wheat pita pockets for lunch.
4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1. Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)
2. Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
3. Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
4. Grate the onion into the bowl using the large holes of the box grater.
5. Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
6. Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
7. Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.
Yield: Serves 6.
Skillet Macaroni and Broccoli and Mushrooms and Cheese (Adapted from “Real Food Has Curves”)
This skillet-supper version of the classic is quicker and easier to make. This hearty comfort food easily functions as the main dish for vegetarians.
4 ounces grated Cheddar
2 ounces finely grated Parmigiano-Reggiano or other hard cheese
1 tablespoon unsalted butter
1 small yellow onion, chopped
6 ounces cremini or white button mushrooms, sliced
3 tablespoons unbleached all-purpose flour
3 cups low-fat or fat-free milk
1 tablespoon Dijon mustard
1 tablespoon minced tarragon leaves or 2 teaspoons dried tarragon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces dried whole-wheat pasta shells (not the large ones for stuffing), cooked and drained according to the package instructions
4 cups small broccoli florets, cooked in boiling water for 1 minute (broccoli can be added to the pasta during the last minute of cooking, then drained with the pasta in a colander)
1. Mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.
2. Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.
3. Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.
4. Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
5. Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes.
6. Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.
7. Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the ingredients in the skillet. Set the skillet on the rack and broil until light browned and bubbling, about 5 minutes. (If your skillet has a plastic or wooden handle, make sure it sticks outside the oven, out from under the broiler, so the handle doesn’t melt.) Cool for 5 to 10 minutes before dishing up.
Yield: Makes six side-dish servings.
Garden Vegetable Gratin (Adapted from “Cooking Know-How”)
A layered potato casserole, a gratin (pronounced grah-TAN) is a French dish named for both the technique and the dish it’s baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here’s a perfect version for your holiday table: a side dish that just may even conquer the main course!
3 pounds russet potatoes, peeled
2 tablespoons unsalted butter
4 ounces shallots, diced
1 medium carrot, diced
1 small zucchini, diced
1 cup frozen peas, thawed
2 cloves garlic, minced
2 tablespoons stemmed thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated or ground mace
3 cups reduced-sodium vegetable broth
1 cup low-fat or fat-free cream
1. Position the rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Peel and thinly slice the potatoes. Place the slices in a bowl, cover with cool water and set aside.
2. Melt the butter in a large skillet over medium heat.
3. Add the shallots, carrot, zucchini and peas. Cook, stirring often, until softened, about 3 minutes.
4. Add the garlic, thyme, salt, pepper and mace. Stir well to warm through. Remove from the heat.
5. Layer the potatoes and vegetable mixture in a 10-cup gratin or 9-by-13-inch baking dish by first blotting some potato slices on a paper towel, then layering them across the bottom of the dish. Add some of the vegetable mixture, spread it over the slices, then blot dry more slices and add them as another layer. Keep layering the casserole, like a lasagna, ending with a layer of potato slices.
6. Whisk the broth and cream in a large bowl. Pour it over the contents of the baking dish.
7. Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.
Yield: Makes about eight side-dish servings.
Winter Squash, Onion and Pine Nut Pizza (Adapted from “Pizza: Grill It, Bake It, Love It!”)
This flavorful autumnal pie uses winter squash purée as the pizza topping; the purée is spread like a sauce on the crust. You can find puréed winter squash (sometimes labeled as “puréed acorn squash” or “puréed butternut squash”) in the freezer section of most markets — thaw according to the package instructions before using.
Yellow cornmeal to dust the pizza stone (or nonstick spray to grease the baking sheet)
1 pound fresh dough (from a pizza shop) or a frozen dough, thawed; or prebaked pizza crust
2 tablespoons olive oil
2 medium yellow onions, halved through the stem, then thinly sliced
3/4 cup frozen winter squash purée, thawed
2 teaspoons minced sage leaves or 1 teaspoon rubbed sage
1/4 teaspoon grated or ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 ounces Parmigiano-Reggiano or Grana Padano or pecorino or other hard cheese, finely grated
1 tablespoon pine nuts
1. Preheat pizza stone or oven. If using a pizza stone, preheat it in the oven at 450 degrees Fahrenheit for 30 to 45 minutes; if using a pizza tray or a large baking sheet, preheat the oven to 450 degrees.
2. Prepare the crust. If you’re using fresh dough on a pizza stone, dust a pizza peel lightly with cornmeal. Add the dough and form it into a large circle by dimpling it with your fingertips. Pick it up and shape it by slowly turning it by its edge, stretching that edge all the while, until the circle is about 14 inches in diameter. Set it cornmeal side down on the peel.
To use fresh dough on a pizza tray or a large baking sheet, grease the tray or baking sheet lightly with nonstick spray. Lay the dough on the baking sheet and dimple it with your fingertips — then pull and press it until it forms a circle about 14 inches in diameter on the pizza tray or a 12-by-7-inch, somewhat irregular rectangle on the baking sheet. If you’re using a prebaked crust, place it on a cornmeal-dusted pizza peel or on a greased pizza tray or a large baking sheet.
3. Heat a large skillet over medium heat, then swirl in the oil. Add the onion slices, reduce the heat to very low, and cook, stirring often, until soft, golden and very sweet, 20 to 25 minutes.
4. Meanwhile, stir the squash purée, sage, nutmeg, salt and pepper in a medium bowl until uniform. Spread this mixture evenly over the prepared crust, leaving a 1/2-inch border at its edge.
5. Top with the caramelized onions, then sprinkle the finely grated cheese and pine nuts over the pie. Slide the pizza from the peel to the very hot stone, or place the pie on its tray or baking sheet with the pie either in the oven or on the section of the grill grate that’s not right over the heat source.
6. Bake or grill with the lid closed until the crust is golden and somewhat firm to the touch, perhaps even a little darkened on its bottom, 16 to 18 minutes. Check fresh dough occasionally to prick any air bubbles that may arise so you’ll have an even crust on the pie. Slip the peel back under the pie to get it off the stone, or set the pie on its tray or baking sheet with its pie on a wire rack. Cool for 5 minutes before slicing. If you want to make sure the crust stays crunchy, consider transferring the pie directly to the wire rack after a minute or so.
Zucchini Cakes (Adapted from “Real Food Has Curves”)
These savory patties are delicious on their own or with a little mustard slathered on the side. They are also a great after-Thanksgiving leftover, recrisped in the oven and served for breakfast or in whole-wheat pita pockets for lunch.
4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1. Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)
2. Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
3. Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
4. Grate the onion into the bowl using the large holes of the box grater.
5. Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
6. Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
7. Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.
Yield: Serves 6.
This skillet-supper version of the classic is quicker and easier to make. This hearty comfort food easily functions as the main dish for vegetarians.
4 ounces grated Cheddar
2 ounces finely grated Parmigiano-Reggiano or other hard cheese
1 tablespoon unsalted butter
1 small yellow onion, chopped
6 ounces cremini or white button mushrooms, sliced
3 tablespoons unbleached all-purpose flour
3 cups low-fat or fat-free milk
1 tablespoon Dijon mustard
1 tablespoon minced tarragon leaves or 2 teaspoons dried tarragon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces dried whole-wheat pasta shells (not the large ones for stuffing), cooked and drained according to the package instructions
4 cups small broccoli florets, cooked in boiling water for 1 minute (broccoli can be added to the pasta during the last minute of cooking, then drained with the pasta in a colander)
1. Mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.
2. Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.
3. Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.
4. Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
5. Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes.
6. Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.
7. Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the ingredients in the skillet. Set the skillet on the rack and broil until light browned and bubbling, about 5 minutes. (If your skillet has a plastic or wooden handle, make sure it sticks outside the oven, out from under the broiler, so the handle doesn’t melt.) Cool for 5 to 10 minutes before dishing up.
Yield: Makes six side-dish servings.
A layered potato casserole, a gratin (pronounced grah-TAN) is a French dish named for both the technique and the dish it’s baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here’s a perfect version for your holiday table: a side dish that just may even conquer the main course!
3 pounds russet potatoes, peeled
2 tablespoons unsalted butter
4 ounces shallots, diced
1 medium carrot, diced
1 small zucchini, diced
1 cup frozen peas, thawed
2 cloves garlic, minced
2 tablespoons stemmed thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated or ground mace
3 cups reduced-sodium vegetable broth
1 cup low-fat or fat-free cream
1. Position the rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Peel and thinly slice the potatoes. Place the slices in a bowl, cover with cool water and set aside.
2. Melt the butter in a large skillet over medium heat.
3. Add the shallots, carrot, zucchini and peas. Cook, stirring often, until softened, about 3 minutes.
4. Add the garlic, thyme, salt, pepper and mace. Stir well to warm through. Remove from the heat.
5. Layer the potatoes and vegetable mixture in a 10-cup gratin or 9-by-13-inch baking dish by first blotting some potato slices on a paper towel, then layering them across the bottom of the dish. Add some of the vegetable mixture, spread it over the slices, then blot dry more slices and add them as another layer. Keep layering the casserole, like a lasagna, ending with a layer of potato slices.
6. Whisk the broth and cream in a large bowl. Pour it over the contents of the baking dish.
7. Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.
Yield: Makes about eight side-dish servings.
This flavorful autumnal pie uses winter squash purée as the pizza topping; the purée is spread like a sauce on the crust. You can find puréed winter squash (sometimes labeled as “puréed acorn squash” or “puréed butternut squash”) in the freezer section of most markets — thaw according to the package instructions before using.
Yellow cornmeal to dust the pizza stone (or nonstick spray to grease the baking sheet)
1 pound fresh dough (from a pizza shop) or a frozen dough, thawed; or prebaked pizza crust
2 tablespoons olive oil
2 medium yellow onions, halved through the stem, then thinly sliced
3/4 cup frozen winter squash purée, thawed
2 teaspoons minced sage leaves or 1 teaspoon rubbed sage
1/4 teaspoon grated or ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 ounces Parmigiano-Reggiano or Grana Padano or pecorino or other hard cheese, finely grated
1 tablespoon pine nuts
1. Preheat pizza stone or oven. If using a pizza stone, preheat it in the oven at 450 degrees Fahrenheit for 30 to 45 minutes; if using a pizza tray or a large baking sheet, preheat the oven to 450 degrees.
2. Prepare the crust. If you’re using fresh dough on a pizza stone, dust a pizza peel lightly with cornmeal. Add the dough and form it into a large circle by dimpling it with your fingertips. Pick it up and shape it by slowly turning it by its edge, stretching that edge all the while, until the circle is about 14 inches in diameter. Set it cornmeal side down on the peel.
To use fresh dough on a pizza tray or a large baking sheet, grease the tray or baking sheet lightly with nonstick spray. Lay the dough on the baking sheet and dimple it with your fingertips — then pull and press it until it forms a circle about 14 inches in diameter on the pizza tray or a 12-by-7-inch, somewhat irregular rectangle on the baking sheet. If you’re using a prebaked crust, place it on a cornmeal-dusted pizza peel or on a greased pizza tray or a large baking sheet.
3. Heat a large skillet over medium heat, then swirl in the oil. Add the onion slices, reduce the heat to very low, and cook, stirring often, until soft, golden and very sweet, 20 to 25 minutes.
4. Meanwhile, stir the squash purée, sage, nutmeg, salt and pepper in a medium bowl until uniform. Spread this mixture evenly over the prepared crust, leaving a 1/2-inch border at its edge.
5. Top with the caramelized onions, then sprinkle the finely grated cheese and pine nuts over the pie. Slide the pizza from the peel to the very hot stone, or place the pie on its tray or baking sheet with the pie either in the oven or on the section of the grill grate that’s not right over the heat source.
6. Bake or grill with the lid closed until the crust is golden and somewhat firm to the touch, perhaps even a little darkened on its bottom, 16 to 18 minutes. Check fresh dough occasionally to prick any air bubbles that may arise so you’ll have an even crust on the pie. Slip the peel back under the pie to get it off the stone, or set the pie on its tray or baking sheet with its pie on a wire rack. Cool for 5 minutes before slicing. If you want to make sure the crust stays crunchy, consider transferring the pie directly to the wire rack after a minute or so.
Saturday, May 28, 2011
Strawberry Spinach Salad
Strawberry Spinach Salad
There aren’t a lot of salads that I like so much, I crave them, but this salad is an exception. Each time I make this salad dressing, I buy a big package of spinach and enjoy it daily until either the dressing or spinach is gone. Spinach salads with strawberries aren’t all that uncommon, but what I love about this version is the double dose of strawberry from both the dressing and the slices on top. The dressing is on the sweet side being primarily a berry puree, but the addition of a touch of vinegar and champagne help balance the sweetness with a mild acidity that make it seem like, well, salad dressing. As for toppings, I generally like to keep it simple with sliced almonds and strawberries. However, I have also added green apple slices, and used pecans or walnuts in place of the almonds. I haven’t tried it myself (yet), but I think crumbled goat cheese would be another lovely addition. The version here is my favorite but you can play around to find the combination you prefer.
Ingredients:
For the dressing:
1 cup fresh strawberries, sliced
2½ tbsp. apple cider vinegar
1½ tbsp. champagne*
1 tbsp. sugar
Pinch of salt
For the dressing:
1 cup fresh strawberries, sliced
2½ tbsp. apple cider vinegar
1½ tbsp. champagne*
1 tbsp. sugar
Pinch of salt
For the salad:
Baby spinach leaves, rinsed and dried
Sliced almonds, for topping
Sliced fresh strawberries, for topping
Baby spinach leaves, rinsed and dried
Sliced almonds, for topping
Sliced fresh strawberries, for topping
*I like to buy mini bottles of champagne for cooking, rather than have to open a whole bottle for a couple tablespoons. In a pinch I have also used white wine and the dressing still tastes great. Another option is to skip the separate vinegar and champagne, and instead use champagne vinegar (about 3 tbsp.)
Directions:
In a blender or food processor, combine the strawberries, vinegar, champagne, sugar and salt. Process until the mixture is well combined and completely smooth. Transfer to an airtight bottle or container and refrigerate until ready to use.
In a blender or food processor, combine the strawberries, vinegar, champagne, sugar and salt. Process until the mixture is well combined and completely smooth. Transfer to an airtight bottle or container and refrigerate until ready to use.
To serve, portion baby spinach leaves out on salad plates. Drizzle with the strawberry champagne vinaigrette. Top with sliced almonds and strawberries. Serve immediately.
Thursday, May 19, 2011
Zesty Lima Beans
So on the anniversary of my mothers death I had a funny moment today! It has been almost 16 years since I lost her but the memory I had today reminded me she is never far. I have been craving Lima Beans from the Olive Bar at Fry's Food Store (Kroger) and for whatever reason decided today was the day! I remember being little and having a stand off with my mother REFUSING to eat the lima beans on my plate because I hated them...not for the taste but for the consistency. I just didn't like the way they felt in my mouth. Well I was stubborn and after 3 hours she was so sick of me talking her ear off she let me leave the table. Ironic I was craving lima beans now in my adult life LOL!
SO after spending 12 bucks on what seemed relatively simple I started googling and found this recipe! The Water Chestnuts were an awesome addition! So next time I will spend 1/2 the money and be equally as happy about my lima bean moment!
SO after spending 12 bucks on what seemed relatively simple I started googling and found this recipe! The Water Chestnuts were an awesome addition! So next time I will spend 1/2 the money and be equally as happy about my lima bean moment!
Ingredients
- 1 10-ounce package frozen lima beans
- 1/2 cup sliced canned water chestnuts
- 1/4 cup Italian dressing
- 3/4 teaspoon dill weed
Preparation
1. Cook
lima beans as label directs; drain.
lima beans as label directs; drain.2. Add chestnuts, Italian dressing and dill weed to lima beans and toss to combine well. Cover mixture and refrigerate to chill.
Tuesday, May 10, 2011
Avocado Pesto Pasta
1 pound dried linguini
1 bunch basil leaves (about 2.5 ounces)
1/2 cup pine nuts
2 ripe avocados, pitted and peeled
2 Tbsp. fresh lemon juice (about 1/2 of a lemon)
3 garlic cloves
1/2 cup olive oil
Salt, to taste
Freshly ground black pepper, to taste
For a twist on this dish, check out our Sun-Dried-Tomato-and-Pesto Linguine recipe, which incorporates faux-chicken strips and vegan Parmesan cheese.
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