Local and Organic Food



Large bunch of basil, wash, shake dry, remove stems
1/3 c olive oil
1/3 c pine nuts
2 small cloves garlic or 1 large
1/2 c grated pecorino cheese

Put basil leaves in food processor with pine nuts, garlic and olive oil; chop. Add pecorino and blend. Prepare your favorite pasta, drain, put back in pan, mix in pesto, serve.

If you want to store pesto short term, pack tightly in a jar, cover with a layer of olive oil and store in fridge for up to a week. If you want to store long term, omit cheese and freeze; when ready to use, thaw, add grated pecorino and use as normal.

More Recipes

Sauteed Asparagus

Snap off base end of the asparagus. Snap or cut asparagus into two-three inch pieces. Slice one clove of garlic. Heat oil and add garlic and asparagus. Sautee for a few minutes. Serve. Easy and delicious!

Peas and ham over pasta - servings

2 Tbsp butter
8 oz of cooked ham, cut into small cubes (16 oz for serious carnivores)
1 small onion chopped
5 turns fresh ground pepper
1 1/3 cup cream
1/3 cup grated reggiano parmesan
1 cup peas (or 1 bunch asparagus, cut into 1 inch pieces)

Start a pot of salted water for pasta of your choice (I like rotelli with this). Steam peas or asparagus, do not overcook! Set aside. Meanwhile melt butter in a large skillet. Add ham cubes and chopped onion, sauté until ham slightly brown and onion is transparent. (Hopefully your pasta water is boiling, add pasta -about 400g or 14 oz for 4 people- so it will be done within 10 minutes). Add cream and ground pepper, simmer over low heat about 10 minutes. Add peas (or asparagus) and grated cheese. Serve sauce over drained pasta.

Kim Chee

5 cups chopped cabbage
5 Tbsp salt
2 Tbsp sugar
1 to 2 Tbsp crushed red pepper flakes, depending on how much spice you like
1/2 tsp minced fresh ginger
1 clove garlic, minced
2 green onions, chopped fine

Mix cabbage and salt in a large colander. Let sit for 3 hours. Rinse cabbage thoroughly 2 or 3 times. Squeeze out water with hands. Put drained cabbage in a ceramic or glass bowl. Add remaining ingredients and mix thoroughly. Cover with plastic wrap and let sit 1 to 2 days. Chill before serving.

To make a great fresh salad use only 1 tsp red pepper, don’t let it sit, just chill and serve immediately.

Ruth Zinniker’s Fresh Beet Apple Salad – serves 4

Grate: 1 beet, 2 apples and +/- ½ onion
Put in bowl.

Add: 2-3 Tbsp olive oil, 1 Tbsp cider vinegar,
pinch sugar, and pinch salt

Mix together and serve.

Note 1: This can be increased, using these proportions, to serve any number.

Note 2: For cooked beet salad, leave out apples and use coarse grater.

Rhubarb Shrub

Click HERE to view the recipe for Rhubarb Shrub

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