Sunday, November 19, 2006

Red Basil Pesto with Roasted Cashews

2 loosely packed cups of fresh and rinsed red basil
1/2 cup of Parmesean Cheese
Salt and Pepper to taste
1/2 cup extra virgin olive oil
1 clove of Garlic
2 tablespons of roasted cashews, crushed

Puree red basil and olive oil in food processor. Add Chopped garlic and grated cheese. At the end, fold in the cashews and enjoy with your favorite pasta.

Crab and Beet Salad with Local Greens
2 large beets
1 pound of jumbo lumb crab meat
Bibb lettuce
Dijon mustard
Extra virgin olive oil
Cracked Black Pepper
Lemon zest
Lemon juice
Salt and Pepper
Croutons and fresh palmito, for garnish

Steam whole beets until they are tender, when their jackets slip off. Slice into bite size piece and put to the side until the rest of the salad is prepared.

Make dressing with the olive oil, dijon, lemon zest, juice, salt and pepper.

Pour dressing over local mixed greens and toss in the crabmeat and the beets.

Garnish with croutons and palmito.