I'll share my recipe, if you'll share yours, June 29, 2011

12 years ago

Pesto Topped Grilled Summer Squash

From EatingWell

Toasty rustic pesto takes simple grilled squash from ordinary to exceptional with tangy lemon and fresh garlic. Serve as a side dish or chop the grilled squash, combine with the pesto and toss with pasta for a light entree.

4 servings

Ingredients

1/2 cup chopped fresh basil

1/4 cup toasted pine nuts, (see Tip)

1 tablespoon extra-virgin olive oil

1 tablespoon grated Parmesan cheese

1 clove garlic, minced

2 teaspoons lemon juice

1/4 teaspoon salt

2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick

Canola or olive oil cooking spray

Preparation

Preheat grill to medium-high.

Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.

Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.

Tips & Notes

Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Sort by:Oldest

Comments (5)

Jasdip
12 years ago
1 pound new potatoes, quartered
2 carrots
2 small zucchini
olive oil
whole-grain mustard
1 bunch rosemary
kosher salt and pepper
4 6-ounce boneless, skinless chicken breasts
4 1-quart resealable plastic freezer bags

Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with 2 tablespoons olive oil, 2 tablespoons mustard, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.

Heat oven to 400 F.

Place ingredients into a baking dish. Roast for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more. Divide among individual plates.
patti43
12 years ago
Hey Jasdip--got a name for that recipe? LOL! Also, what do we do with those 4 1-quart bags?

Friday is Canada Day and this weekend we will be celebrating Independence Day here in the states. So there will be a lot of grills fired up, I imagine. Here's one of my favorite grill recipes. It's great for vegetarians but even if you aren't, you won't miss the meat.

Grilled Stuffed Portobello Mushrooms

2/3 c. chopped plum tomatoes
1/4 c. (1 oz.) shredded mozzarella cheese
1 tsp. olive oil, divided (I use a little more)
1/2 tsp. finely chopped fresh or 1/8 tsp. dried rosemary
1/8 tsp. coarsely ground black pepper
1 clove garlic, crushed
4 (5 inch) portobello mushroom caps
1 Tbsp. lemon juice
2 tsp. low-sodium soy sauce
Cooking spray
2 tsp. minced fresh parsley

Combine the tomato, cheese, 1/2 tsp. oil, rosemary, pepper and garlic in a small bowl. Remove the brown gills and stem from the underside of mushroom caps using a spoon. Discard gills and stems. Combine 1/2 tsp. oil (I use 1 tsp.), lemon juice and soy sauce in a small bowl; brush over both sides of the mushroom caps.

Place the mushrooms, stem side down, on a grill rack coated with cooking spray and grill for 5 minutes on each side or until soft. Fill each mushroom cap with 1/4 c. the tomato mixture. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley. Serves 4.

Time will vary depending on the size of the mushrooms.
Related Discussions
I'll share my recipe, if you'll share yours, March 29, 2011
Q
Comments (3)
Since you posted a Kale recipe, I will too! I posted this once before but it's worth a double post. This is really yummy! This soup is so easy to make and Delicious! Kale,Lentil & Sausage Soup Ingredients 2 tbsp olive oil 2 Hot Italian sausages 1 large onion, finely chopped 1 leek (white part only), sliced 3 carrots, diced 2 garlic cloves, minced 156 ml can tomato paste 1 tsp ground coriander 1 tsp salt 8 cups chopped kale leaves, about 1 small bunch 540 ml can lentils, rinsed and drained grated parmesan (optional) Heat a large saucepan over medium. Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate. Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages. Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water. Ladle soup into bowls. Sprinkle with parmesan. Serve immediately.
...See More
I'll share my recipe, if you'll share yours, May 29, 2011
Q
Comments (2)
Made this for dinner last nite along with some potatoes roasted in lemon juice, water, garlic and spices. They weren't flavourful enough for us, so if I do it again, I'll increase the lemon juice and spices. The chicken is good! Jacques Pepin Chicken w/Garlic and Parsley 3 boneless, skinless chicken breast halves (each about 7 oz) cut into 1-1 1/2 inch cubes 2 Tbsp. flour 1/2 tsp. salt 1/2 tsp pepper 2 Tbsp. good olive oil 1 Tbsp. chopped galic 3 Tbsp. chopped fresh parsley 2 Tbsp. unsalted butter 1 lemon, quartered Mix the salt and pepper with the flour. Dry the chicken cubes with a paper towel and toss them in a bowl with the flour mixture. Heat the oil in a 12 in skillet over med-high heat until very hot but not smoking. Add the chicken cubes in one layer (I do this all at once, they all fit in the pan) and cook, turning occasionally, until they are all browned and cooked through. Meanwhile, combine the garlic and parsley in a small bowl (I just chop it all together on the cutting board and add it to the pan from there) and add to pan along with the 2 tbls of butter. Saute another minute, making sure to coat the chicken with the parsley mix.
...See More
I'll share my recipe, if you'll share yours, June 30, 2011
Q
Comments (3)
Peach time here. Trucks filled with baskets of peaches for sale everywhere. Southern Peach Pound Cake 1 cup butter (can use margarine) 2 cups sugar 4 eggs 1 tsp vanilla 3 cups fresh peaches (chopped fine) 3 cups plain all purpose flour 1 tsp baking powder 1/2 tsp salt Directions: Let the butter soften a bit. Then cream the butter and sugar. Add the eggs one at a time and beat well. This gives pound cake more air and lift, so it will be a higher cake if you do the eggs right. Add the vanilla and mix. In another bowl, mix the peaches with about 1/4 cup of the flour. This coats the peaches and keeps them from floating up to the top of the cake during cooking. Stir the peaches in the sugar mixture. In a small bowl, mix up the remaining flour with the baking powder and salt. Stir around to get the baking powder and salt mixed in. Then, add this to the batter. Bake at 350 degrees F for 1 hour and 10 minutes in a pound cake pan which is the tube type with the hold in the middle. Grease the pan and flour lightly, so the cake will come out easier. This is a really tasty cake. It smells really nice with the peaches.
...See More
I'll share my recipe, if you'll share yours, June 3, 2011
Q
Comments (4)
This is one of my favorite pork chop recipes. Easy Italian Spiced Pork 1 package (.6 oz) Italian dressing mix 1/4 cup balsamic vinegar 1/2 teaspoon Italian seasoning 1/4 teaspoon crushed red pepper 1 tablespoon extra-virgin olive oil or canola oil 4 boneless pork loin chops, 3/4 inch thick Paprika (I forgot this and didn't miss it) 1. In a small bowl, beat dressing mix, vinegar, Italian seasoning and red pepper with wire whisk until mix is dissolved. Beat in oil until well blended. 2. In a shallow glass baking dish, arrange pork chops in a single layer. Spread oil mixture over both sides of pork. Let stand at room temperature 15 minutes to marinate. (I marinated these all day long.) 3. Meanwhile, heat gas or charcoal grill. (I've made these on my Griddler too.) 4. When grill is heated, remove pork from marinade; discard marinade. Place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Sprinkle pork with paprika. Cook uncovered 4 minutes. Turn pork; sprinkle with paprika. Cook uncovered 3 to 6 minutes longer or until slightly pink in center and thermometer inserted into center of pork reads 160 degrees. Here is a link that might be useful: Easy Italian Spiced Pork
...See More
Jasdip
12 years ago
oh, how was your avocado and tuna sandwich last nite Patti?
patti43
12 years ago
The sandwich was a little blah! I think it needed some cilantro (and I'm not trying to be funny). Or maybe a little hot sauce?? A few slices of bacon on top of it probably wouldn't have hurt it either.
glenda_al
12 years ago
spinach cheese balls

1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 cup Original BisquickÃ¯Â¿Â½ mix
2 cups shredded mozzarella cheese (8 oz)
1 egg
2 teaspoons Italian seasoning
1 teaspoon garlic salt
1 cup tomato pasta sauce, if desired
1 Heat oven to 400Ã¯Â¿Â½F. Spray cookie sheet with cooking spray. In large bowl, mix all ingredients, except pasta sauce. Shape mixture into 1-inch balls; place on cookie sheet.
2 Bake 10 to 15 minutes or until golden brown. Immediately remove from pan. Serve with pasta sauce.

I'll share my recipe, if you'll share yours, June 29, 2011

Comments (5)

Jasdip

patti43

Related Discussions

Jasdip

patti43

glenda_al

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US