Savor the Flavor

Broccoli Pesto

Ingredients: 4 cups chopped broccoli florets 1 cup chicken broth 4 cloves garlic, peeled 1 cup fresh basil leaves, tightly packed 1/4 cup almonds, lightly toasted 1/4 cup parmesan, coarsely grated 1/8 tsp. salt

Instructions: In a large pot, steam the broccoli over the broth for 5 minutes, until tender. Keep 6 tablespoons of the cooking liquid and set aside. With the food processor motor running, drop the garlic into the work bowl. Process until the garlic is minced. Scrape down the sides. Add the basil and almonds and process until finely chopped. Add 2 tablespoons of the processing liquid and process until smooth. Add the broccoli, Parmesan, salt and remaining cooking liquid. Process until very smooth, scraping the sides frequently.

Anonymous Contribution

Greek Potato Salad

Ingredients: 1 1/2 lbs. red potatoes cut into 3/4 inch cubes 3 green onions, minced 4 oz. minced onions 1/4 cup fresh lemon juice, divided 4 oz feta cheese, crumbled 4 tsp salt 1 sweet red pepper, cut into julienne strips 1/2 cup pitted olives 4 tsp dried whole oregano 1/2 cup olive oil salt and pepper, to taste

Instructions: Cook potatoes in boiling water to cover 15 minutes or until tender; drain. Combine potatoes, 2 tablespoons lemon juice, and 4 teaspoon salt, tossing gently. Cook red pepper strips in a small amount of boiling water 1 to 2 minutes; drain. Combine potatoes, red pepper strips, olives, green onions, and feta cheese; toss gently. Combine remaining 2 tablespoons lemon juice and oregano in a small bowl; add oil in a thin, steady stream, beating well with a wire whisk. Pour dressing over salad; toss gently. Add salt and pepper to taste.

John Balasis

Savor The Flavor

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