PESTO

-4 tbs pine nuts
-3 c. firmly packed basil and blanched
-4-6 garlic cloves
-ground salt and pepper
-1 c. spinach -extra virgin olive oil
-1 tbs lemon juice
-1/3-1/2 c. shredded Parmesan

In a small frying pan on medium heat toast pine nuts, shaking pan frequently until golden. Transfer nuts to a plate to cool. To blanch basil, boil water in a medium sauce pan. Once water is boiling add basil and using a spoon, immerse all the leaves. Immediately drain into a colander then transfer leaves into a bowl of ice water for several minutes and drain again.

In a food processor add pine nuts, garlic and about 1 tsp of ground salt and mix until it forms a paste. Squeeze out the basil and add it to the food processor and mix it with the paste. Add spinach, oil lemon juice and salt and pepper to taste. And lastly add the shredded parmesan.

This is a tasty spread to add on pizza, pasta, portabella mushrooms, crackers, or every one's favorite Quinoa salad.

COCONUT MACAROONS

- 4 large egg whites
- 1 c. white sugar
- 1/4 tsp. salt
- 1 tsp. pure vanilla extract
- 1/2 c. flour
- 2 1/2 c. coconut
- dark chocolate chips

In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.  

 

Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.  

Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown.  Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Melt chocolate chips in microwave for 40 second intervals until creamy.  Then place melted chocolate in a small ziploc bag and cut a tiny piece off one of the corners.  Drizzle chocolate as desired.

ASIAN SALAD DRESSING

-3 garlic cloves (halved)
-2 tbls minced fresh ginger
-3/4 c. oil (I mix half olive and half peanut together)
-1/3 c. rice vinegar
- 1/2 c. soy sauce (water it down if you don't want it so salty :)
- 3 tbls honey
- 1/4 c. water
- 1 tbls lime juice

Add the first three ingredients together and blend with an immersion blender until smooth.  Then add everything else and blend one last time.  It's that easy!