fresh recipes

Fresh Recipes | Pesto Potato Salad

Man, you just really cannot go wrong cooking in the summer!

Although, I do seem like a bit of a broken record these days: fresh CSA veggies + pesto. And repeat! It really is amazing just how versatile those ingredients have been of me this summer–I don’t think I could ever get sick of them!

Fresh Recipes | Pesto Potato Salad

I love this potato salad because even though it does have mayo, it seems super light and easy to eat as a side with any meal. The fresh green beans add the perfect crunch to balance out the softer texture of the eggs and potatoes while the feta cheese just elevates it to a different level. It’s just a bit dressier, fancier than the traditional recipe.

Fresh Recipes | Pesto Potato Salad

Potato salad is also just great to have in the fridge to use as a quick side addition to dinner and lunch. We had it with this sandwich, veggie burgers, and as a snack pretty much any time the fridge was opened. It definitely was a crowd pleaser!

Fresh Recipes | Pesto Potato Salad

Pesto Potato Salad

Makes 4-5 servings

Print recipe!

Ingredients:

1.5 pounds small red potatoes, washed and peeled (about 4 total)

3 hard boiled eggs, peeled

1/2 cup fresh corn kernels

1/2 pound green beans, rinsed and chopped

1/4 cup pesto

1/4 red onion, sliced

2 tablespoons mayonnaise

1/4 cup feta cheese

salt, to taste

pepper, to taste

Steps:

Bring water in a large pot to boil. Add potatoes and continue to boil until soft, about 10 minutes. Drain and set aside.

Meanwhile, place hard boiled eggs in a large bowl and mash using a potato masher or fork. Add potatoes, green beans, and corn, red onion, and mix well.

Mix in the pesto, mayonnaise, and feta cheese, adding salt and pepper to taste.

Refrigerate at least 1 hour, or until ready to serve.

Enjoy!

Time: 30 minutes (about 90 with cooling time)

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Fresh Recipes | Grilled Veggie Panini with Pesto Aioli

Happy Monday, friends! I hope you all had a fabulous weekend!

We’re back from our weeklong visit to California and it’s back to work for the both of us today. I’m hoping to have a trip post up for you tomorrow, but for now, let’s dive into the food, shall we?

This is another creation I made while forced to take it easy around the house while I healed. As always, it seems, I grabbed some fresh pesto I had made earlier in the week out of the freezer and this time, turned it into a little pesto aioli for a fancy lunchtime panini.

Fresh Recipes | Grilled Veggie Panini with Pesto Aioli

I love that this panini is created almost entirely with ingredients from our CSA program–the basil, garlic, squash, tomatoes, and red onion are all local! Plus, I made loaf of country bread in the bread machine (sorta like a sourdough but without the trouble of using a starter), and it was perfect to hold together all of the goodness of this panini.

Fresh Recipes | Grilled Veggie Panini with Pesto Aioli

Since we’ve been gone so much, we opted out of the CSA program for August, but I can’t wait to start up again in September!

Grilled Veggie Panini with Pesto Aioli

Makes 1 panini

Print recipe!

Ingredients:

For the pesto aioli:

1 tablespoon fresh pesto

3 cloves garlic, roasted

1 tablespoon mayonnaise

1 teaspoon lemon juice

salt, to taste

pepper, to taste

For the panini:

2 slices sourdough bread

2-3 slices pepper jack cheese

2 slices tomato

4-5 slices red onion

1 small squash, sliced

olive oil

salt

pepper

Steps:

Combine the pesto, garlic, mayonnaise, and lemon juice in a small bowl and combine, adding salt and pepper to taste.

Meanwhile, heat olive oil in a large frying pan. Place squash in pan and sprinkle with salt and pepper. Coke until done, about 3-4 minutes per side.

Assemble sandwich by spreading pesto aioli on the sourdough and then layering with the squash, pepper jack cheese, tomato, and red onion and top with other slice of sourdough.

Using a panini press and griddle, or panini maker, heat panini until bread is toasted and cheese is melted, about 5-7 minutes total.

Serve immediately and enjoy!

Time: 20 minutes

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Fresh Recipes | Cherry Almond Smoothie

While I was recovering, I was lucky enough to have family come down to VA to visit for a weekend and pamper me with goodies like these cherries. Jeff’s not a huge cherry fan, so I set about devouring them in as many ways as I could–not a problem for me!

One of those cherry creations was this cherry almond smoothie. I swear, it’s almost too healthy to look this tasty. The cherries are loaded with antioxidants and fiber and then with the added almonds, flax, and chia, this smoothie definitely makes for a great start to your day, or a great pick-me-up afternoon snack.

Fresh Recipes | Cherry Almond Smoothie

I was a little hesitant to add the blueberry yogurt into the mix, but to be honest, it was all I had in the fridge and since my head injury wouldn’t allow me to go to the store, I had to make do with what I had on hand. But, true to form, I loved the sweet/tart flavor it added! Smoothie ingredients just seem to never go wrong.

Fresh Recipes | Cherry Almond Smoothie

I also added a little coconut almond milk to play up the whole almonds addition, but regular or even vanilla almond milk would work as well.

Fresh Recipes | Cherry Almond Smoothie

Do you put cherry season to good use?

Cherry Almond Smoothie

Serves 1

Print Recipe!

Ingredients:

1 cup pitted cherries (about 7 total)

2.5 ounces blueberry yogurt (about 1/4 cup)

10 almonds

1 teaspoon honey

1 teaspoon flaxseed

1 teaspoon chia seeds

1 cup coconut almond milk

Steps:

Combine all ingredients in a blender and pulse to mix well.

Pour into a glass and enjoy!

Time: 5 minutes

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Fresh Recipes | Jalapeño Pesto & Feta Turkey Burgers

Happy Monday, friends! It’s so nice to say that again!

Jeff and I are celebrating our last week of summer vacation in San Francisco and SLO, a trip we’ve both been looking forward to for such a long time!

Fresh Recipes | Jalapeño Pesto & Feta Turkey Burgers

Despite being in full recovery mode for the past few weeks, I found that one of the things I could still do was cook, which I was so thankful for. And since old habits die hard, I suppose, I couldn’t resist snapping a few shots of some of the creations as well. Nothing too fancy, but it felt good to accomplish something besides copious amounts of sleep during the day.

Fresh Recipes | Jalapeño Pesto & Feta Turkey Burgers

When I do eat meat, turkey burgers are definitely one of my cravings. And since our CSA has continually gifted us with basil this summer, I can’t stop making pesto! Every week, I’ve been making a batch with the fresh basil and freezing it in our ice cube tray for later use. Somehow though, my stock pile hasn’t been building up as much as I wanted because I keep pulling some out to use all the time!

Fresh Recipes | Jalapeño Pesto & Feta Turkey Burgers

With this recipe, I borrowed some of the kale almond pesto and spiced it up with a little jalapeño. Jeff thought I was a little crazy to combine the two but the flavors compliment each other so well! I also topped the burgers with a little feta and avocado to balance out the heat.

Fresh Recipes | Jalapeño Pesto & Feta Turkey Burgers

Hope you enjoy!

Jalapeño Pesto & Feta Turkey Burgers

Makes 2 burgers

Print recipe!

Ingredients:

10 ounces ground turkey meat

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/4 teaspoon red pepper

2 teaspoons worcestershire sauce

1/4 cup kale almond pesto

1/2 jalapeño, deseeded and minced

olive oil

Toppings:

wheat roll

tomato slices

red onion slices

avocado slices

feta cheese

Steps:

Heat olive oil in a frying pan over medium heat.

Meanwhile, combine turkey meat, salt, pepper, garlic powder, red pepper, and worcestershire sauce in a large bowl. Mix well and form into two patties, then place in frying pan.

Once the turkey burger patties are in the frying pan, sear them on both sides and then cover with a lid. Steam the burgers until cooked all the way through, about 6-7 minutes per side.

Meanwhile, combine pesto with the jalapeño in a small bowl, mixing well, or use a small mixer to ensure an even distribution.

Assemble burgers by smashing some avocado onto a wheat roll and then topping with a turkey patty, jalapeño pesto, feta cheese, tomato, and red onion.

Serve immediately and enjoy!

Time: 20 minutes

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Fresh Recipes | Smoky Baked Chickpeas

It’s time to jump on the baked chickpea bandwagon!

Usually, chickpeas are not one of my go-to ingredients. I might throw some into a pasta salad or if I’m feeling up for it, use them for homemade falafel–but that’s pretty much it. So when I saw all these baked chickpea recipes popping up around the inter webs, I was intrigued. And a little skeptical.

Fresh Recipes | Smoky Baked Chickpeas

I mean, would chickpeas really make that great of a snack? Would they turn out crispy or just sorta chewy? But I decided to go ahead and give it a try yesterday. I was already in the kitchen making lots of freezable food to get ready for the upcoming school year and since the chickpeas take less than 5 minutes of hands-on time before sending off to the oven to bake, I figured it would be the perfect time to figure out what all the hype was about.

Fresh Recipes | Smoky Baked Chickpeas

During my original recipe research, the bake time + oven temperature seemed to be a bit lower than what I ended up going with, but I had great results with what is listed in the recipe. If it is your first time making them, I might start checking 10 minutes or so before you think they could possibly be done, just to make sure. Plus, if you’re turning them every once in awhile, you’ll get an idea of their doneness that way too.

Fresh Recipes | Smoky Baked Chickpeas

I don’t think I could have been prepared for just how amazing these turned out: super crunchy, super smoky. I could seriously not stop popping them into my mouth–even during the photo shoot, I kept stealing them from the bowl before I remembered that I had to shoot first, eat second!

Fresh Recipes | Smoky Baked Chickpeas

The end result sorta reminds me of wasabi peas, another one of my favorite snack, just not quite as crunchy and a whole lot more cumin-y. Make sure that you do turn/mix the chickpeas around every once in awhile, also, because even while I did that, I still had a few only semi-crunchy chickpeas. They’re all still tasty though!

Fresh Recipes | Smoky Baked Chickpeas

Have you ever baked chickpeas? Results? Other seasonings?

Smoky Baked Chickpeas

Makes about 1 cup

Print recipe!

Ingredients:

1 15.5 ounce can chickpeas, drained and rinsed

1/2 teaspoon salt

1/4 teaspoon smoked paprika

1/4 teaspoon cumin

1/8 teaspoon cayenne pepper

1/4 cup olive oil

Steps:

Pre-heat oven to 425 degrees.

After the chickpeas are drained and rinsed, shake off the excess water and pour them into a large bowl.

In a small bowl, combine salt, smoked paprika, cumin, and cayenne pepper to form the spice rub. Mix well.

Pour the olive oil over the chickpeas. Mix and then add the spice rub, continuing to mix until evenly distributed.

Place the chickpeas on a baking sheet, making sure to spread them out. Place them in the oven and bake until crispy, about 45-60 minutes, turning every so often.

Remove from the oven and enjoy!

Time: 50-65 minutes

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Fresh Recipes | Cornmeal Crusted Pesto Veggie Pizza

Happy Monday, friends!

I hope you all had a wonderful weekend! It continued to be gloriously cool and rainy around these parts–I even had to break out the jeans for a few nights.

Fresh Recipes | Cornmeal Crusted Pesto Veggie Pizza

As expected, pretty much every meal last week included some form of this pesto. Be it pesto, hummus, and veggie sandwiches or a pesto veggie frittata, I swear we just had the same ingredients in a slightly different form every day. But when the quality of ingredients is that great, it becomes something I want to figure out how to use all of instead something I have to figure out how to get through it all.

Fresh Recipes | Cornmeal Crusted Pesto Veggie Pizza

I have a lot of frozen leftover cornmeal pizza dough that I’ve made in the bread machine, so one night, I pulled some out and after adding the toppings, decided to make it semi-galette style by folding over the edges to form a thick fold over crust. It made each slice look smaller, but I loved the added crunch of cornmeal at the end.

Fresh Recipes | Cornmeal Crusted Pesto Veggie Pizza

Despite my best efforts, I ended up freezing the last little bit of pesto for later use–any suggestions?

Cornmeal Crusted Pesto Veggie Pizza

Serves 2

Print recipe!

Ingredients:

1 cornmeal pizza dough (like this or this)

1/4 cup kale almond pesto

4 stalks kale, de-stemmed

1 small zucchini, sliced

1 small squash, sliced

1 tomato, sliced

1/2 cup mozzarella cheese, shredded

4 leaves basil

olive oil

salt

pepper

Steps:

Pre-heat oven to 400 degrees.

Heat olive oil in a frying pan over medium heat. Add kale and sauté until wilted, about 3-5 minutes.

Meanwhile, place zucchini and squash in a large bowl. Coat with olive oil, salt, and pepper, and mix well.

Roll out pizza dough and place on baking sheet.

Assemble pizza with even amounts of pesto, mozzarella, zucchini, squash, kale, and tomato. Try to leave about an inch opening from the side so that at the end, you can fold over the edges to make a “fold over” crust.

Place in the oven and let bake until crust is browned and cheese is melted, about 30-40 minutes. A few minutes before you take the pizza out of the oven, cut a chiffonade of the the basil leaves and carefully sprinkle on the pizza.

Remove from the oven, slice, and enjoy!

Time: 50 minutes

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