I know it’s been a while since I’ve posted but Summer is almost over in the Pacific Northwest and I’m just trying to take advantage of every last bit of sunshine. We typically only have 3 months of warm weather here and this year it’s actually been more like 2 months. It really sucks and I’m certainly not ready for 9 to 10 months of dark, cloudy and rainy weather.
Here are some recipes to use up those summer veggies and herbs and take advantage of the last days of summer.
The first is a simple pesto salad. I love to use angel hair pasta for this recipe. Then I grill some zucchini or squash and toss it with fresh tomatoes.
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese (see Cook’s Note) I used good Parmesan
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Corn and Black Bean Quinoa Salad
1 cup red or white quinoa
2 cups water
1 cup black beans
1 ear corn (grilled and kernels cut from cob)
1/2 green bell pepper (diced)
1 jalapeno pepper (seeded removed and diced)
1/2 red onion (diced)
1/4 cup cilantro (chopped)
1 tablespoon oil
Juice of 1 lime
salt and pepper to taste
Cook the quinoa in the water until the water is absorbed, about 20 minutes.
Mix the quinoa, black beans, corn, bell pepper, jalapeno, onion, and cilantro in a large bowl.
Add the oil, lime juice and salt and pepper in a small bowl. Toss to mix.