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‘Recipes’ Category

  1. Delish Mushroom Basil Pesto

    June 28, 2012 by ViKinzer

    By Andrea
    Ingredients

    2-3 cups Crimini Mushrooms, chopped
    4 T Olive Oil
    1/4 cup Pine Nuts (or other nuts)
    1/4 cup Parmesan Cheese, finely grated
    2-3 Garlic Cloves, minced/pressed
    3/4 cup Fresh Basil
    salt and pepper to taste

    1. Saute mushrooms w/ salt, pepper and oil until soft about 10 minutes.
    2. Put mushrooms in a blender or food processor with the rest of the ingredients. Pulse until smooth. Add salt if desired.
    3. Serve over pasta or smear on bread with sliced tomato and cheese slices.

  2. Asparagus, Tomato and Radish Anti-Pasti

    by ViKinzer

    Ingredients

    Asparagus, chopped
    Radishes, grated
    Tomatoes, sliced thinly into bite size pieces
    Leaf Lettuce or spinach (optional)
    Fresh Basil, Dill, or Marjoram, chopped
    Vinegar
    Olive Oil
    Salt and Pepper

    1. Chop all veggies. Steam asparagus until tender. Rrun under cool water to stop cooking.
    2. Combine all ingredients, Toss and Serve.

    *You can add leaf lettuce to this to make more of a ‘greens’ salad.


  3. Pink-Ginger-Strawberry Rhubarb Pie

    by ViKinzer

    By Andrea
    Serves 6-8
    Ingredients
    3-4 cups Rhubarb, chopped
    3-4 cups Strawberries, sliced
    1/2 cup Sugar
    1/2 cup Honey
    3 T Flour
    1 t Vanilla
    1 inch of ginger root finely grated (or 1T fresh graded orange zest)
    Pie Crusts (homemade or pre-made (2))

    1. Make pie crust and chill (or go to step 2)
    2. Combined fruit and sugar. Let sit for 15-20 minutes tossing often to help sugar release juices.
    3. Form the pie crust into a greased deep pie dish, or for a tart cut 6 in squares and form into muffin tins or little “dishes by pinching edges up and together.
    4. Add honey, flour, vanilla and ginger/orange peel to fruit. Toss thoroughly.
    5. If desired, add a top crust to pies. If a solid top is desired be sure to cut slits in the cover.
    6. Bake for 40-55 minutes, until the mixture starts to bubble. Let cool for 30 minutes, then serve warm with vanilla ice cream or frozen yogurt.

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