Pesto

Tomato and basil are two ingredients that were likely made for each other. Tomato, mozzarella and basil; tomato, basil and a splash of balsamic vinegar; tomato basil soup; tomato basil sauce - the pairing can be found everywhere. So, what to do when you have a bunch of basil and a few tomatoes on hand, and are looking for something a little more interesting and complex? Make pesto!

Pesto

1 cup, packed, of basil leaves

1/2 cup pine nuts

1/4 cup grated parmesan

1 TBS minced garlic

salt and pepper to taste

olive oil, to preferred consistency

Roughly chop basil and pine nuts in a small food processor. Add parmesan, garlic, salt and pepper and chop to combine. Add olive oil in a steady stream while food processor is on, to desired consistency.

Combine with tomatoes, use as a pasta sauce, spread on bread as a base for sandwiches, mix with mashed potatoes. The possibilities are endless.

Enjoy!

Tzatziki

I am thrilled that my Aerogarden has been so productive (and prolific!). It seems that I'm continually working toward finding out how many ways you can use one lone ingredient - like basil or thyme. This time I looked to the Greeks to find a use for the stems and stems of dill that I have on hand. Tzatziki dip. 

I read through several recipes before throwing this one together myself. Many called for hours and hours of draining the yogurt and cucumber, using cheesecloth etc., but I just didn't have the time, or patience, for that. I bought Greek yogurt, which is already thickened and did a few quick presses of the grated cucumber between sheets of paper towels and I think it turned out just fine.

Tzatziki

8 oz. Greek yogurt

1/4 cup grated cucumber

garlic and dill in quantities to taste

salt and pepper to taste

Put all ingredients in a bowl and mix together with a spoon. Refrigerating before serving helps bring out the flavors.

Tzatziki is a cool and refreshing accompaniment to pita, or spread over spiced or marinated grilled chicken or fish.

Enjoy!

Tahini Dressing

This one comes from Julie. She says, "I actually made something that tasted so good I wanted to sing it from my rooftop but instead I remembered your blog." Personally, I'm thrilled that Julie remembered Beets and Bonbons as a way to share her favorite recipes, but singing the dressing's praises from her rooftop would have made for an excellent story! Reminds me of the new Dunkin Donuts coffee commercial. Have you seen it?

Julie uses this dressing as a veggie dip and also a spread for wraps. She suggests some fresh veggies and shrimp as a filler. Sounds delicious!! Can't wait to try it, myself!

Tahini Dressing

8oz of tahini (I like Joyva brand best - it's in an orange tin)
a few squirts of lime
3 minced garlic cloves or some garlic powder
1 tbsp cilantro
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp cayenne pepper
salt and pepper

Put all in blender or food processor, adding just enough water to make it "blendable." It should be a thick, creamy consistency.

Enjoy!

[Photo by Editrix, available under a Creative Commons Attribution-Noncommercial license.]