Simply Pesto

Pesto is a great addition to many meals.  Adding it to chicken, steak, or plain pasta can turn a regular dish into something a little more special.  However the price of a small container of pesto at the store can be pretty pricey considering that you can get a plant of basil for less.  We planted two basil plants this year and they have produced a ton of basil, so much that we were having a hard time eating enough to keep up with it.  I decided to freeze a bunch of pesto so that we will have a little taste of summer in our freezer for winter days. 

With the new food processor unplugged, I added 8 cups of basil, 4 Tbsp of pine nuts, 1/4 cup of parmesean cheese and 2 tsp of kosher salt.  I also measured out 1/2 cup of oil but didn't add it till the processor was running.  Slowly add the oil while the mixture is being worked in the processor.  I had to stop the machine and scrap the sides once to make sure everything was mixed up.

In order to freeze it properly I don't add the cheese, only add the cheese to the portion you are going to use within a week.  It can be frozen easily in ice cube trays then transfered to a ziploc bag and kept for a year or so.

A very simple, yet tasty addition to the cooking rotation that once frozen can be enjoyed all year round, and best of all, it's homemade.

~ Dan

Shrimp Orzo...A Great Summer Sidedish

Fresh vegetables are one of the best things about the summertime.  Red bell peppers are no exception and since they are full of vitamins we have been trying to include them more in our cooking.  We found this simple orzo receipe that combines red peppers, orzo and shrimp. 

Prep work is fairly easy, the shrimp are thawed under room temperature running water.  Once done you'll need to devein them and clean them.  The red peppers just need to have the seeds removed and chopped into whatever size you want. 

Shrimp Orzo with Sauteed Vegetables

• 8 ounces orzo (about 1 1/3 cups)
• 14 oz can Chicken Broth
• Extra-virgin olive oil, divided
• 1 medium zucchini or summer squash cut lengthwise into 1/4-inch-thick slices
• 1 red or yellow bell pepper, quartered
• 2 tablespoons fresh lime juice
• 1 pound uncooked large shrimp, peeled, deveined
• 2 heirloom tomatoes cut into bite size
• 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
• 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

Preparation

Cook orzo in large pot of boiling chicken broth and water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

In a large skillet bring 3 tbs of butter to a low simmer.  Add shrimp and cook till done, about 8 min.  Remove and put aside.  Add red pepper, zucchini and cook till tender but firm.  Not mush. 

Place shrimp in bowl with orzo, add zucchini and bell pepper.  Add tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.

Garnish with basil sprigs and serve cold or at room temperature.

- Dan

Orzo with Basil, Feta, & Tomato

Orzo is one of my latest obsessions for cooking. It is a wonderful base for a side dish or salad that looks a bit more 'fancy' than your everyday macaroni shaped pasta. We served this particular orzo dish for Dan's birthday party and again for Father's day and it received rave reviews both times. It is pretty simple to make and just as tasty as leftovers.

My only tip for this one is to cool down the orzo before stirring in with the basil, one of the times we made this we forgot to cool the orzo and it slightly wilted the basil and started to melt the feta. Not a huge deal, just a small little detail. And we can't always find the yellow grape tomatoes at the grocery store but the red ones work just fine on their own. We added asparagus once and it fit in nicely.

I found this orzo basil recipe on Epicurius from Bon Appetit here. I definitely recommend trying this one- it is so tasty! 

Recipe: Orzo with Tomatoes, Feta, and Green Onions

Source: originally printed by Bon Appetit

Serves 8

1/4 cup red wine vinegar 2 tablespoons fresh lemon juice 1 teaspoon honey 1/2 cup olive oil 6 cups chicken broth 1 pound orzo (or riso)

2 cups red and yellow teardrop or grape tomatoes, halved 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups) 1 cup chopped fresh basil 1 cup chopped green onions 1/2 cup pine nuts, toasted

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

Enjoy!

 - Tara