Classic Basil Pesto
Ingredients:
4 c packed basil leaves (You can blanche them if you would like)
1/2 to 3/4 c olive oil – add more of needed
1/4 c toasted pine nuts
1/8 c grated pecorino cheese
2 garlic cloves
salt and pepper to taste
Combine all ingredients in food processor until smooth and season with salt and pepper.
Chef Johnny Schulze from Zydeco Bistro (http://zydecobistrollc.com/) was at the market Tuesday May 31stand he brought his years of cooking Cajun food in New Orleans along with some Ohio flair to his demo. Chef Johnny prepared a wonderful asparagus salad on a bed of field greens. You can find Johnny in Wadsworth or Cleveland serving from his truck or at the Chow Down in C-town in Tremont once a month. He is worth looking for!!
Chef Johnny prepping veggies at the market
Roasted Asparagus Salad
1 bag of field greens from Por Bar Farms
1 bunch of Asparagus
1 basket of wild strawberries from Por Bar Farms
Por Bar Strawberries
½ C candied pecans
1 container of Chev Cheese from Lucky Penny Farms
Balsamic Vinegar (4 leaf is wonderful) from the Olive Tap
Olive Oil
1 praline cookie crumbled
Praline cookie before it was crumbled for the salad
Fire Brick Pepper from the Spice Hound
Salt and Pepper from the Spice Hound
Salt from the Spice Hound
Chef Johnny prepped the salad by cleaning and slicing the strawberries and radishes. He then heated up the pan added a little olive oil and the cleaned and trimmed asparagus seasoning them with the salt and pepper from the Spice Hound. While that was cooking he crumbled the praline cookie, assembled the field greens on the plate and mixed the Cajun vinaigrette (Cajun mustard, balsamic and olive oil).
Cooked asparagus
Once roasted to perfection he cut the asparagus into pieces and placed on the plate with the greens, radishes and strawberries. He placed a couple of spoons of chev cheese on top, drizzled the vinaigrette and added the candied walnuts and sprinkled the praline cookie crumbles over top – so yummy!!
Greens, radishes and strawberries on the plate
Tami prepared a refreshing salad at the Tremont Farmers Market on Tuesday. You need to check out her blog and cooking talents at http://www.gardengrocerygadgetgirl.com/2010/07/tremont-farmers-market-demo.html
Fresh Corn, Peach, Cucumber, Heirloom Tomato and Basil Salad
2 ears of fresh corn, shucked, silk removed, cut from cobs
2-3 ripe, fresh peaches, peeled and diced
3-4 ripe, firm, heirloom tomatoes diced
handful of fresh basil (a mixture of green and red basil look great in the salad), cut in chiffonade
2 small cucumbers, diced
lemon zest flavored grass feed cheese, shredded (optional)
olive oil
Lemon Balsamic Vinegar
salt and pepper to taste
Combine fruit, veggies and herbs in a large bowl. Drizzle with oil and vinegar to taste and season with salt and pepper. Toss and taste to check seasoning, adjust if necessary.
Fresh Corn, Peach, Cucumber, Heirloom Tomato, Basil Salad
You can also reach Tami at www.DineInDiva.com.
A friend told me about a salad he had this week in Philly, an heirloom tomato salad with a raspberry-balsamic dressing and it sounded so good I made it for dinner and I have to say it was fantastic.
Heirloom Tomato Salad
4-5 Heirloom Garden Tomatos
1 bunch of basil
1 hunk of buffalo mozzerela
1 pint of raspberries
1/4 c balsamic vinegar
salt and pepper to taste
Slice or cut up the tomatos depending on how you like them in your salad
Rough chop the basil
Press the raspberries to get the juice (you can also puree) and mix with the balsamic vinegar and set aside
Place the tomatoes and basil in a bowl and sprinkle lightly with salt. Cut the mozzerela into pieces and add to bowl and dress with raspberry mixture and enjoy.
Heirloom tomato salad
