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Pesto
After you prepare pesto for the first time, you’ll see how easy it is to whip up a batch for dinner or a weekend lunch. Make a large batch: it freezes well. This long, hot summer provided basil the perfect conditions to thrive. Napoletan basil is incredibly flavorful. I could not wait to make this classic for a family dinner. With a single leaf as large as my hand, it is impressively aromatic. Here is my recipe for classic pesto. Classic Pesto Recipe 2 cups washed and dried fresh basil, thick stems removed 1/2 cup flat leaf parsley, washed, dried and de-stemmed 1 -2 large cloves garlic, peeled and coarsely…
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Fava Beans
Fava beans are hidden gems – the beans within the huge outer covering are delicious, full of fiber and vitamins. They are well worth the prep work. The first thing that most people want to know is how do you select fava beans? The photo below shows them at their peak of ripeness: glossy, bright green and firm. It would, however, be rare to find them like this at market. This is not necessarily a bad thing as the important part of picking the beans is the condition and size of the bean inside. You want the hull to be full, I mean really full with at least 3-4 large…
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Hummus
I first tasted hummus when I was invited to dinner at the home of Lebanese friends. I was hooked by the taste, of course, but also by the entire presentation of the meal- lots of fresh vegetables, marinated and grilled chicken, lamb. A veritable feast, and a healthy one at that! Here is the way I was taught to make hummus. Soak one pound of chick peas/ce ci/garbanzo beans in fours cups of water, overnight. Drain and add the soaked beans to 5-6 cups of boiling water. Cook until soft. Reserve several tablespoons of the cooking water. -or- Use (2) 15-16 oz cans of chick peas. Do not drain all…
