|
Ellen's Tomatoes
Roma Tomatoes (sliced in
half lengthwise)
Basil (finely chopped)
Roasted Garlic (~8 to 10
Large Cloves) mashed
Pine Nuts (ground in
food processor)
Parmesan Cheese
Salt/Pepper
Sugar
Olive Oil flavored with
red pepper flakes
Red Wine
Sauté tomato on one side
in olive oil, turn and season top with salt/pepper and a small
amount of sugar and the cheese. Remove to plate and keep warm.
Deglaze pan with wine. Add garlic, pine nuts and basil.
Cook until most of the wine is boil away. Spoon on tomatoes. |
Tangy
Mustard Cauliflower
1 medium head
cauliflower
1/2 cup mayonnaise
1/2 tablespoon minced
onion
1 teaspoon prepared
mustard
Place cauliflower in 1
1/2 quart casserole with cover. Add 2 tablespoons water.
Cook covered in the microwave on high for 7 to 8 minutes or until
tender. Combine mayonnaise, onion and mustard, mixing well.
Spread mayonnaise mixture over top and sides. Cook uncovered 1
minute on high. Serves 6 to 8. |
Basil Almond Pesto Pasta
4 to 5 Cloves Garlic
peeled and halved
1/3 cup Extra Virgin
Olive Oil
1/4 cup sliced Almonds
1 cup fresh Basil
Leaves, stems removed
1/2 cup shredded Parmesan Cheese
(optional)
Combine garlic, almonds,
and olive oil in a food processor or blender. Process garlic
mixture for 10 seconds or until ingredients are finely chopped.
Scrape down the bowl sides and add basil and parmesan cheese;
process or blend for 10 seconds or more.
Add mixture to cooked
pasta, toss to coat; season to taste with salt and pepper. |
