For the big day, I gave my niece and her husband their wedding cake, seven layers, and two different flavors. This post is about the process of baking and transporting their cake, with recipes converted down for home cooks. Here’s everything you need to make smaller versions of Tricia’s lemon raspberry cake and chocolate truffle cake, the cakes, the fillings and the frosting!
Stashing containers summer’s pesto is the simplest squirrel-like getting-ready-for-winter food ever. When fresh basil is garden plentiful, pull out the food processor and whip up a batch. This pesto freezes beautifully–all winter long, when you want pesto for pasta or pizza, there’s a stash of basil walnut pesto ready to use!
Using a food processor, this pesto is quick to make–the work is in stripping the basil leaves off the stems. The garlic is super-easy to mince–begin your pesto by dropping whole garlic cloves in the work bowl while the processor is running and the blade is spinning. When the garlic stops hitting the sides of the processor bowl, it’s perfecty minced!
Compared to many other pesto recipes, this easy basil walnut pesto uses less olive oil than many pesto recipes–more basil bang for the buck. Not that extra virgin olive oil is a bad thing, I just think this pesto’s flavor and texture is dandy with less olive oil!
You’ll appreciate this budget-wise pesto. It’s made using walnuts and Pecorino Romano cheese in place of the more expensive pine nuts and Parmesan cheese called for in classic Italian Genovese pesto.
Summers in Park City you can find live music most every night of the week almost all of them outdoors! Locals pack their picnics, from elaborate assemblies to something they picked up at the Market. Me, I love to make this very special sandwich, this pan bagnat (pan ban-YAH) with cilantro pesto!
Pan bagnat refers to a sturdy, packable sandwich popular in Southern France. To make a pan bagnat sandwich, use a long baguette with the center hollowed out. Have fun putting together this vegetarian version!
Do you feel as if you’re overwhelmed with greens? To use up greens in one meal, make spaghetti with beet greens, or pasta with any other greens you have on hand. You will love how what seems like a huge pile of greens shrinks incredibly into this easy quick dinner of spaghetti with beet greens!
You can use other greens for this pasta, not just beet greens. The greens wilt down to manageable, edible amounts–a pound of greens cooks into just about 2 cups of tangy cooked sweetness. Trim the center rib and stem off the greens. Save both chard and beet greens, save the ribs or stems. Dice them into small pieces and sauté along with the onions. If the greens are from red beets, the cooked stems tint the pasta a pretty rose pink. Continue Reading…
Creamy Italian rice with tangy goat cheese, bitter-sweet spinach, and crunchy pecans make a wonderful vegetarian meal! Make this spinach and goat cheese risotto in the pressure cooker and dinner will be on the table in less than 30 minutes!
Hello and welcome!
I’m Letty.
Here you'll discover healthy meatless and plant-based recipes made with seasonal whole foods, all with the goal to inspire your cooking!
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