{tortellini with eggplant and peppers}
First let me start by saying I don't like eggplant, but for some reason I love this recipe. As my luck goes, our CSA box has been filled with eggplant the last couple of times. This recipe is about the only way I can get the purple veggie down, its that good! Original recipe from my all time favorite, fall back recipe source real simple magazine.
{yogurt fruit smoothie}
Don't think I'm crazy for putting spinach in my smoothie. Just do it, promise you won't even notice. Unless you go overboard like me and put too much in, then it tastes like grass. Follow this recipe for your first go around and modify there after. Last time I used blueberries in place of strawberries, yeah it was sooo good. Recipe from fit pregnancy.
{homemade pesto}
A lot of the recipes we make are based on what we receive in our CSA box. At first that was somewhat stressful but now we have the hang of it and quite enjoy the variation to our weekly menu. With that said, our dear friend shared her pesto recipe. OH MY GOSH, it was SOOO good! We tossed it into sautéed seasonal veggies and tortellinis.
ingredients
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons chopped garlic
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups olive oil
1 cup freshly grated parmesean
steps
1. Place walnuts, pine nuts and garlic in the bowl of a food processor fitted with a steel blade.
2. Process for 15 seconds then add the basil, salt and pepper.
3. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
4. Add the parmesan and puree for a minute.
5. Use right away or store the pesto in the fridge or freezer with a thin film of olive oil on top.
tips
Air is the enemy of pesto. For freezing, put in a zip lock bag, squeeze air out and freeze flat. Once frozen you can cut into little cubes and store in the freezer to use at any time.
