Garden goodies

Wow! It's been a really long time since I've put up a blog! Well, I have been busy with school stuff...really needing to get quite a lot done before the summer months are over. But also, just enjoying our garden so much - and our new little charcoal grill - which I am completely obsessed with now! Anyway, it's time to get back to blogging!

So, the following are a few selections I managed to take snapshots of over the past month or so. First, a chicken nicoise salad that is so light, but really flavourful and satisfying. A superb item for a lunch on a hot summer day....which we have had no shortage of this year in Niagara.

I have gone a bit overboard this year with my basil plants...6 large plants, plus 5 additional ones that I started later on. I've made 4 batches of pesto...and it has barely put a dent into the plants. I've included a picture of what they looked like about 2 weeks ago. They stand about as tall as my shoulders!

I can't think of anything that can beat fresh pesto made from freshly picked, garden basil. It's truly one of the most enjoyable and satisfying things to make in the kitchen. I have spent a couple of quiet Saturday afternoons in the kitchen making my pesto...and I'm telling you...the aromas that come from blitzing together freshly toasted pine nuts, local organic garlic, Parmigiano-Reggiano, and freshly picked basil leaves is difficult to beat.

So, here are a few recipes that have included my pesto. :)


Pesto

4 cups packed fresh basil leaves
2 cloves garlic
1/2 cup toasted pine nuts
1 1/2 tsp kosher salt
1/4 tsp black pepper
1 cup extra virgin olive oil
1 cup Parmigiano-Reggiano cheese, grated
juice of 1/2 lemon

In a food processor, blitz together nuts and garlic. Add basil leaves, and pulse to combine. Add salt, pepper, and cheese. Blend. Add lemon, and with machine running, slowly drizzle in oil, leaving about 1 tbsp. Taste, and adjust seasonings if needed. Transfer paste to a small, clean glass jar. Cover with 1 tbsp olive oil. Cover and refrigerate. Should keep for about 1 month...if it lasts that long. :)



Olive and Artichoke Pizza

pizza dough (see previous Pizza, Pizza! blog entry)
2 tbsp pesto sauce
jarred artichoke hearts in oil, drained
good, black and green olives from an olive bar (the sun dried black olives are especially good) fresh mozzarella ball in brine (bocconcini), sliced

Spread pesto sauce over rolled out dough. Top with artichoke hearts and olives. Arrange slices of fresh mozzarella over top. Bake at 425F for about 15 minutes, or until cheese is bubbly and edges of crust are lightly browned. Remove from oven, cool 5 minutes. Sprinkle with coarse salt, black pepper, and torn fresh basil leaves. Serve each slice with a drizzle of extra virgin olive oil.



Margherita Pizza

fresh tomatoes
fresh basil leaves
fresh mozzarella ball in brine (bocconcini), sliced
2 tbsp extra virgin olive oil
1 garlic clove, smashed

While dough is rising, place garlic clove into oil to flavour the oil. Remove clove when ready to dress the pizza. Brush the garlic infused oil onto the spread out dough using a pastry brush. Top with sliced tomatoes and basil leaves. Place slices of fresh mozzarella over top, trying to cover the basil leaves (this will protect the leaves from burning in the oven). Bake at 425F for 15 minutes or until cheese is bubbly and edges of crust are lightly browned. Remove from oven, let cool 5 minutes. Sprinkle with coarse salt, pepper, and additional torn basil leaves. Drizzle with extra virgin olive oil and serve.




Chicken Nicoise Salad

4 oz cooked chicken breast
1/2 lb fresh green and or yellow beans
1 red pepper, sliced
5 large green and or black olives, sliced
2 marinated artichoke hearts, drained, sliced
2 tbsp sun dried tomatoes, drained, sliced
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dijon mustard
1/2 tsp anchovy paste
kosher salt & pepper

Blanch beans for 45 seconds. Transfer to a ice bath. Let sit while you prepare the rest of the salad. Slice remaining ingredients and place into a large bowl. In a small bowl, whisk together dressing. Add beans to the large bowl and toss with the dressing. Season to taste with salt & pepper.

Serves 2


Heirloom Tomato and Goat Cheese Salad

2 cups sliced heirloom tomatoes, or regular garden varieties
1/4 cup fresh basil leaves
2 oz fresh goat cheese (any flavour, I used honey flavour)
2 tsp extra virgin olive oil
2 tsp aged balsamic vinegar
fleur de sel
ground black pepper

Arrange tomatoes on a plate. Place basil leaves and crumbled goat cheese over top. Season well with salt and pepper. Drizzle olive oil and balsamic vinegar on top. Serve immediately.

Serves 2