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Yogurt Dressing

Ingredients: 2 cups plain yogurt 2 tsps. ground cumin 2 tsps. smoked paprika 1 tsp. salt 1/2 tsp. black pepper, freshly ground

Instructions: In a small bowl, add yogurt, cumin, paprika, salt pepper and stir to combine well. Serve immediately or store tightly covered in the refrigerator for up to 1 week. Anonymous Contribution

Refrigerator Pickles

Ingredients: 6 cups cucumber thinly sliced 2 cups onions, thinly sliced and separated into rings 1 ½ cups sugar 1 ½ cups vinegar ½ tsp. salt

Instructions: Layer the cucumber and onion alternately in a large class bowl or crock and set aside. Combine sugar and remaining ingredients in a saucepan: bring to a boil. Cook until sugar dissolves, stirring frequently. Pour boiling mixture over cucumber and onions. Let cool slightly, cover and chill at least 24 hours before serving.

Markella Gianato

Fresh Basil Pesto

Ingredients: 6 cloves garlic, peeled 2 cups fresh basil, leaves, packed, washed, dried and stemmed 1/4 cup toasted pine nuts 1/4 cup parmesan, coarsely grated 1 tbsp. olive oil

Instructions: In the bowl of a food processor (or blender), chop the garlic. Add the basil and process till smooth, scrapping the sides as necessary. Add the pine nuts and cheese and process until smooth. While processor is still running, slowly drizzle in olive oil. Creamy pesto , for every 2 ounces of dried fettucine, I use 2 tablespoons of Basil pesto. For a creamy pesto, mix one tablespoon of pesto with 1 tablespoon of ricotta (for more traditional pesto) or 1 tablespoon of buttermilk (for an alternative option).

Anonymous Contribution

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