Featured Recipes

Featured

I cannot adequately describe my love for this tart nor am I willing to tell you how many I make and eat during plum season. Suffice it to say that this is a truly outstanding, scrumptious, perfect, should-be-your summer dessert!

Chicken Burgers with Preserved Lemon, Aleppo and Yogurt

Though not a beef burger fan, I do love the idea of burgers, especially during summertime when you can sit outside, crack open a watermelon, pour some sweet tea and enjoy the sunshine. As such, I need non-beef burgers in my repetoire, and I prefer that they not look like pancakes or pucks, sad seconds to the juicy beef patties sharing grill space. I love real veggie burgers but chicken and/or turkey make the best substitutes for the "real" deal. This recipe is inspired by a southwestern turkey burger recipe I once had (white meat and chili) and by a delicious Aleppo-yogurt chicken kebab recipe I found on epicurious (chicken, Aleppo, yogurt). It's lighter than air, super moist and completely satisfying.

Melon and Watercress Salad with Marcona Almond-Honey Dressing

I made this salad up one night during a bout of inspiration and was incredibly pleased. It is refreshing, zingy and just lovely all around.

September 01, 2012

Sage-Walnut Pesto

September 01, 2012/ Em-i-lis

Summary: This is a delicious variation on traditional basil pesto and is a great way to use up a lot of sage!

Yield: makes enough for 3-4 servings

Ingredients:

3/4 cup packed, fresh sage leaves
5 basil leaves
3/4 teaspoon salt
3 small cloves garlic, peeled
1/4 cup toasted walnuts
1/4 cup extra virgin olive oil
1/4 cup toasted walnut oil

Instructions:

Put sage, basil, salt, garlic and walnuts in a food processor and blend. Slowly pour the oils through the feed tube until well emulsified. Enjoy atop pasta with fried sage leaves and toasted crumbled walnuts! Serve with Parmesan or pecorino for grating on top!

Recipes

Featured Recipes

Sage-Walnut Pesto

Em-i-lis

SUBSCRIBE & CONTACT

LOOK! READ! LISTEN!