So many of you have been asking me to start posting recipes again... although I'm not cooking right now I have a few I can share.
I have to give all credit for this wonderful meal to my friend Shelly... she made it for our family and it's a HUGE hit! Defiantly going to be in our rotation once I'm cooking again.
Gazpacho Salad:Chop: three large organic tomatoes, 1 organic cucumber, 1 organic green bell pepper, 1/2 med. onion, 1 handful cilantro. Place in bowl and add 3 tsp. extra virgin olive oil, salt and pepper to taste and the juice of 1 lime. Toss to combine. This is not too great leftover because of the tomatoes, so serve the same day.
Classic Basil Pesto:In food processor combine: 3 oz. toasted pine nuts, 2 cloves raw garlic, 1/4 lb. Parmesan cheese broken in chunks, 1 bunch fresh basil (40 or 50 leaves). Pulse to chop, when the consistency of coarse bread crumbs, stream in 1/2 C extra virgin olive oil Serve at room temperature over warm Rice pasta or whole wheat pasta.