Here are a few yummy healthy ideas
Kris’s Presto Pesto
Yield: Approximately Makes 1 cup
Store covered tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air or in Pyrex with lid. You can also store in plastic baggies and freeze.
It can be served with pasta or use as a dip with a piece of hearty bread, or even over veggies.. Yum!
Ingredients:
2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach for a more nutritional punch. It does diminish the basil flavor. Experiment!!)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (I buy pre-grated or flakes)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (to kick up the flavor, you can toast them in a hot pan)
3 garlic cloves, minced (about 3 teaspoons) Optional!!!! I don’t add garlic as it diminishes the basil flavor
Add salt & fresh ground black pepper, to taste……………
Sparkling Lemonade
This fizzy version is festive and easy to serve for any occasion.
1 cup freshly squeezed lemon juice
1.25 liters sparkling water
½ cup agave nectar
Directions: Empty the sparkling water into a pitcher, add lemon juice and agave nectar. Still until mixed well. Taste and add more agave if necessary.
Healthy Simple Refried Beans.
Created from my imagination.
Little olive oil, 4 cloves of fresh garlic, pressed. 1-2 cans black beans (rinsed). Dash of chillie pepper & cumin.
Sauté garlic lightly, add beans, heat through. Add chillie pepper & cumin. Mash beans to desired consistency.
Enjoy.
Another New Summer Favorite: Grilled Corn Salad:
So yummy and really simple, the only time-consuming thing is grilling the corn, but trust me, it’s worth it. Tried this a few weeks back without grilling, HUGE difference in taste. I like it this way.
6-7 large ears of corn
¼ cup chopped red onion
2 tablespoons extra virgin olive oil
½ cup Feta cheese, crumbled (I used seasoned this time. YUM!)
Chopped fresh Mint, Cilantro or Parsley: Choose 2 of the 3 (I prefer Mint & Cilantro)
Directions:
Set fire to medium-high, husk corn. Lightly with extra virgin olive oil using your hands massage a light coating of oil over ears of corn. I seasoned with a BBQ rub. Grill for 10-15 minutes till desired color and doneness.
Let cool, cut kernels off the Cobbs
Put the corn, red onion and cheese in a medium bowl. Drizzle with the olive oil and toss.
Add the fresh herbs and toss again.
Corn can be grilled 1 day ahead before assembling the salad. Can be served warm or chilled.
Enjoy!!!
