Pesto di pistacchio genovese on spring wheat soba noodles

Pesto di pistacchio genovese on spring wheat soba noodles

Makes approximately 2/3 cup pesto

1/2 - 1 cup loosely packed fresh basil 
4 cups spinach 
3 tablespoons olive oil 
3 tablespoons nayonaise (or mayonnaise)  
3 tablespoons shelled pistachios
1/4 cup pine nuts
1 tablespoon nutritional yeast (if desired for B vitamins)
2 cloves garlic
1/2 tsp sea salt
1/2 pound soba noodles (buckwheat or spring wheat)
Freshly ground sea salt and black pepper

Combine all ingredients except noodles in a high-speed blender until smooth. Boil soba noodles approximately 5 minutes, or until soft. Drain. In a large serving bowl, combine noodles and sauce until coated. 

Sprouted raw protein drink with cinnamon and maca

Sprouted raw protein drink with cinnamon and maca

Serves one

3 tablespoons vanilla raw protein (a blend of rice protein and 17 sprouts)

2 T sunwarrior raw vanilla brown rice protein

8 oz unsweetened almond milk 

8 oz filtered water

5 ice cubes

1 tsp cacao powder

1 tsp maca powder

1/4 tsp cinnamon

pinch nutmeg

(glutamine, used in weight training if you wish)

Blend in blender until smooth and frothy.

Provencal baked lemon chicken with rosemary and dijon

I think rosemary and lemon are star-crossed lovers. Nature tried to keep them apart- with the lemon flung high up to grow in a tree and the rosemary anchored to the dirt. Alas, fate has brought them together in a combination so powerful, that had Romeo and Juliet eaten this for their last supper they'd have skipped the drama in favor of seconds.

Provencal baked lemon chicken with rosemary and dijon

Serves four

3 large chicken breasts

1/2 cup freshly squeezed lemon juice

1 tablespoon honey dijon mustard

1 1/2 tablespoons stone ground dijon mustard

1/4 cup robust olive oil

6 cloves fresh garlic, minced

3 tablespoons finely chopped fresh rosemary

1 tsp sea salt and freshly ground black pepper to taste 

In a small bowl whisk together the lemon juice, olive oil, honey dijon mustard, stone ground dijon mustard, rosemary, garlic, sea salt, and pepper. Cut chicken breasts into 1/2 inch strips and add to dressing. Marinate for 1-2 hours. 

Preheat oven to 425 degrees. 

Brown marinated chicken on a baking sheet for 12-15 minutes or until cooked through. 

Herbs de provence salade

This salad is simple as can be. The unique and lively flavor comes from the fresh herbs. Tasting this you will agree- sometimes vegetables just need to be eaten as God grew them. Notice the lack of lettuce for a base to this salad. For some this will be a daring new step but take the leap- it's worth it!

Herbs de provence salade

Serves four

1/2 red onion 

2 cucumbers (I like English best)

2 tomatoes

1 green pepper

1 T fresh oregano

3T (2 bunches) fresh basil

2 T olive oil

1 lemon, juiced

salt and pepper, to taste

Thinly slice all vegetables into rounds using a mandoline or knife. Combine all ingredients in large bowl. 

Soupe à la crème de citron

Picture your taste buds dancing in mod 70s attire sipping funky colored lemonade and swaying to a groovy beat. That is what this soup makes your mouth feel like. It's got serious tang so if you're not a lime lover, tone down that measurement and it will taste more like a sailboat cruising calm seas. Still dancing tastebuds, just sans funky colored lemonade.

Serves six

1/2 tsp olive oil

1 white onion, chopped

5 cloves garlic, chopped

15 small tomatillos

6 cups vegetable stock

1/4 cup + 3 tablespoons freshly squeezed lime juice 

4 ripe avocados (or 6 small), peeled and pitted

1/2 cup chopped fresh cilantro

1/2 tsp sea salt

Sour cream or plain greek yogurt for garnish

Green onions, thinly sliced for garnish (optional)

In a bit of olive oil, cook the onion and garlic until translucent. Prepare tomatillos by removing skins and chop. Add the vegetable stock and tomatillos and simmer for about 5 minutes. Put the whole soup into a blender and blend until smooth. 

Cool for 30 minutes, or until chilled. 

Blend the freshly squeezed lime, avocado, cilantro, and salt in a blender and add the cooled soup base. Return the soup to the refrigerator until ready to serve. Serve cold. Garnish with cream, as pictured and green onions sliced into rounds, if desired.  

{Adapted from Heidi Swanson's Supernatural Cooking Crema de Guacamole Recipe}

  

Grilled Red Pepper Panini

The red pepper has to be one of the most versatile vegetables. Each time you cook it a new way, it tastes just a little bit different. This Panini highlights the roasted version of a red bell pepper and is delicious next to the coolness of the other vegetables layered on this warm sandwich. Pictured here on top of whole grain artisan toast, it's also extremely good on a Ciabatta roll.

Grilled Red Pepper Panini

Makes 4 sandwiches

8 slices Ciabatta or other favorite bread (I like whole grain or rye artisan bread) 

4 zucchini, cut thin and long

1 yellow bell pepper, thinly sliced into rounds

1/2 purple onion, thinly sliced into rounds

2 teaspoons balsamic vinegar

3 roasted red bell peppers (in brine), sliced into rounds

Avocado (optional)

Asparagus Basil Pesto 

2 T olive oil

1 cup loosely packed fresh basil

1/2 cup asparagus, boiled for about 3 minutes or until tender enough to blend

1/2 fresh lemon, squeezed

2 teaspoon nutritional yeast (optional)

2 garlic cloves

1/4 cup pine nuts

Salt to taste

Marinate zucchini, yellow pepper, and purple onion in the balsamic vinegar for 15 minutes. While marinating, blend ingredients for asparagus pesto until smooth.

Layer marinated vegetables along with avocado and roasted red bell peppers on favorite bread (Ciabatta bread is recommended by the Italians, but I choose a whole grain artisan bread -- I especially love rye). On the other slice of bread, spread the pesto. Place the sandwich in 1 teaspoon of olive oil or butter and cook over medium heat for 15 minutes, or until golden brown. If you do not have a panini maker, you can put a plate with a can on top of the sandwich to weight the bread and press it as the panini maker would.