Poolside chicken Sandwich
Grilled Chicken on a Poppy Seed Kaiser Roll
Shishito Peppers, Mozzarella, Pesto, Arugula, Garlic Mayo
It’s hot here in Vegas. The pool is officially open. And we are grilling everything in sight. Yesterday’s lunch was a delightful grilled chicken sandwich on a grilled kaiser roll with peppery arugula, herby pesto, gooey mozzarella, garlicky mayo, and a little surprise from grilled shishito peppers. Shishitos are thin-walled mild peppers with a fresh green vegetal flavor and just a whisper of heat. Every once in a while, though, you’ll come across a hot one!
Grilled Chicken Sandwich with Shishito Peppers Recipe
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Savory Greek Yogurt with Kale Pesto
Recipe by Nicole Putzel
With the summer solstice fast approaching, I decided to choose a recipe from the “Summer” section of Nicole’s veggie-centric cookbook, The Seasoned Plate: Delicious and Healthy Real Food.
This Greek Yogurt parfait is super fresh, colorful, and mighty flavorful. Kale pesto is simultaneously earthy, nutty, garlicky, and salty. All these savory flavors harmonize with the creamy yogurt and are layered with blackberries, tomatoes, avocado, and walnuts for a delightful healthy cool lunch on a hot day.
Yogurt Parfait Recipe and Cookbook Giveaway!
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Dandelion Greens Pesto with Fettuccine
The organic red-stemmed dandelion greens (pissenlit rouge) at the farmers market looked so perky and pretty, I couldn’t pass them up, but had no idea what I would do with them.
Turns out there was fresh fettuccine in the fridge and there seemed to be some affinity…
Dandelion greens are bitter and peppery. I paired the edgy greens in a pesto with a 3:1 ratio of slightly sweet and soft baby spinach to tone them down, but not too much. Parmesan and fruity olive oil balance the bitter flavors. Lemon juice adds bright notes. It is an intriguing yet tasty departure from our beloved basil pesto.
And apparently dandelion greens are a top source of prebiotics, a specific carbohydrate that feeds probiotics. Prebiotics are high in an indigestible fiber called inulin, which enhances the gut’s production of friendly bacteria. (Source: Cooking Light)
Dandelion Greens Pesto Recipe
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Linguine with Arugula Pesto
Arugula Flowers and Borage Flowers
Arugula flowers taste just like the leaves, but maybe slightly less peppery and with an interesting hint of sweetness. They make a mighty tasty garnish for such a delicate little white blossom.
Borage flowers have much less flavor, only a whisper of cucumber taste, but what they lack in flavor they make up in color. Because the flavor is mild, borage can be used in both savory and sweet dishes, and they make any presentation pop!
With Spring in full force, my garden is bursting with arugula and borage…and since they are growing side-by-side, I thought I would combine them in a pasta dish.
Arugula leaves make a peppery pesto so I lower the volume and balance the flavor with the addition of cilantro and mint. Those who are not fans of cilantro can combine the arugula with another mild-tasting herb, such as parsley.
Linguine Arugula Pesto Recipe
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Carnitas, Polenta, Pumpkin Seed Kale Cilantro Pesto
Avocado, Corn, Pumpkin Seeds, Mexican Crema
Pickled Radish and Red Jalapeno, Cilantro, Cotija Cheese
What started out as an idea to make a deconstructed pork tamale, morphed into one extremely mouth-watering dish. Creamy polenta with fresh corn is topped with a pumpkin seed kale cilantro pesto. Braised pork shoulder is fried in a bit of oil to give it crispy edges, then piled on top. A dizzying array of garnishes make the dish come alive – avocado, somewhat spicy pumpkin superseedz, pickled radish and red jalapeño, cotija cheese, mexican crema, cilantro.
I am so pleased to be working with SuperSeedz and their marketing team to develop recipes utilizing their amazing pumpkin seeds. SuperSeedz is an innovative snack company that has reimagined the pumpkin seed – adding flavors like cocoa, cinnamon & sugar, cayenne, curry, and more.
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