Summer's End Fresh Basil Pesto

A freshly made jar of pesto hardly compares to anything you can buy in the grocery stores.  If you grow sweet basil or know where to buy it, now is the time to start using the bountiful harvest.  A few other fresh ingredients and you will have a versatile pasta sauce, sandwich spread or as an appetizer on crispy crostinis. 

Ingredients:

-2 handfuls (about 2 cups packed) fresh basil leaves

-2-3 cloves garlic (depending on how much you like/love raw garlic)

-1/4 cup whole pine nuts

-3/4 cup extra virgin olive oil

-juice from 1 lemon

-1/2 cup shredded parmesan cheese

-1 tsp sea salt

-1/4 tsp pepper

Roasted Tomato Summer Spaghetti with Squash Blossoms

Summertime means tomatoes.  My favorite are the little cherry and grape tomatoes that have a burst of flavor in every bite.  Perfectly ripe and wonderfully flavored tomatoes are the key to this dish, so try to find some locally grown ones from your grocery store or farmers market.  A blend of different types is what I used, which made the dish that much more complex.  This summer dish uses the tomato juices, olive oil and a sprinkle of parmesan as the sauce. I also have squash blossoms galore in the garden as my yellow squash, zucchini and pumpkins are coming to fruition.  You may also find these at the farmers markets but if you can't find the delicate flowers the dish will be fabulous without them.  Give yourself 20 minutes and this dish will be on the table and ready to enjoy.

Ingredients:

-6 ounces whole wheat spaghetti or angel hair pasta
-1/2 pint cherry or grape tomatoes, halved
-3 Tbsp olive oil
-2 garlic cloves, thinly sliced
-1/2 bell pepper, diced (I use a small purple beauty bell pepper, red would work)
-salt and pepper
-1/2 cup pasta water reserved
-1 tsp fresh oregano
-1/2 cup squash blossoms, stems and stamens removed
-4 Tbsp parmesan cheese

Tomato, Basil, and Balsamic Salmon

The inspiration for this recipe came from my little kitchen garden I started this spring.  I finally have an abundance of bright, delicate, warm-hued tomatoes taking over the garden. I couldn't be happier.  My first thought on how to use these little gems is the famous Italian trio: tomato, basil and balsamic vinegar, which is often paired with fresh mozzarella in the classic caprese salad.  I took these three base ingredients — and a little red onion — and steamed them in parchment paper with a fresh salmon filet.  The preparation is the easy Fish en Papillote technique as I described in this recipe using cod and other fresh vegetables. Served with some wild rice, this recipe makes a balanced and healthy meal. If you aren't growing your own tomatoes, you can always grab a variety of cherry and grape tomatoes this time of year at your local farmers market or grocery store.  If you're interested in growing these specific tomatoes next year, Botanical Interest's Rainbow Blend Seeds.

My favorite type of salmon is Scottish Salmon that can be ordered online by the pound on Chef's Fresh Fish. It has a high fat content so the texture is like butter and it's hard to over-cook and dry out.

Ingredients:

-1 Scottish Salmon fillet portion - about 6-8 ounces
-1 handful cherry or grape tomatoes
-2 Tbsp thinly sliced red onion (or halved red pearl onions)
-5-6 fresh basil leaves
-1 Tbsp olive oil
-1 Tbsp balsamic vinegar
-salt and pepper

Also needed:

-parchment paper

French Herb Cheese and Radish Crostinis

I was so excited to pick my first bunch of radishes from the yard today.  I threw these seeds in the ground in the early spring and a few weeks later, I had a wonderful colorful variety: red, purple, and white...oh my! They're called the "Easter Egg Blend" because they look like little Easter eggs.  I wanted to use them in a recipes that showed off their colors and focused on the fresh root vegetables.  This is when I remembered an old-time favorite: French Herb Cheese.  I made a batch and smeared some on toasted french bread slices and topped with radishes.  It's a flavorful but simple appetizer or snack to bring to a party this spring!

Ingredients:

-1 bunch radishes

-1 french baguette

-2 blocks cream cheese, softened

-1 stick butter, softened

-1 bunch Italian parsley

-1 large handful of any herbs (pick your favorite...rosemary, chives, tarragon, thyme, oregano)

-2 dashes hot sauce

-1 tsp garlic powder

-salt and pepper to taste

Reckless Abandon Photo Shoot

Two of my great friends, food photographer Laurie Smith and food stylist Erica McNeish joined me last week for a fun evening of appetizers, wine and photos. Laurie was gracious enough to snap some pictures of me cooking and Lola trying to steal food in the process.  If you're local to Denver make sure to check out Laurie and Erica's newest website that launched last week.  It's called The Urban Almanac and is a seasonal online guide to Colorado featuring the bounty of food, drink and artisanal products. 

 

The afternoon started at 2pm poaching little pink shrimp for an appetizer. 

Erica taught me about "driveway gardening" so we went to the side of the house and picked some fresh dill in the potted kitchen garden. 

The second appetizer was smoky deviled eggs with a healthy glass of chardonnay.  

Laurie made sure to snap a few shots of my retro kitchen featuring a circa 1930's gas stove and oven.  Yes, that means a match is needed to light each burner and oven for every use. 

The poached shrimp came together on puff pasty squares with whole-grain mustard butter and a sprig of dill.

I photographed the appetizers as Lola sneaked behind me to try to grab some crumbs. 

    

The dinner started with a roasted chicken over a bed of onions making golden caramelized onions in chicken drippings. I make this recipe at least once a week.  

Handmade pasta is one of my favorite meals and the time is worth the results. We made egg noodle fettuccine. 

The chicken came out of the oven and I made a pan sauce with white wine and starchy water from boiling the pasta.  

Yes, you caught me...wardrobe change.

As the pasta dried a bit, I sauteed shiitake mushrooms and spring peas in coconut oil.

Took a deep breath and finished my glass of wine before dinner was served! 

I threw the chicken, pasta, peas and mushrooms together for a filling meal with fabulous friends! I wish I could do this every day with these girls.

How-To: Growing Sprouts

Did you know you can grow your own sprouts, in your kitchen, in a mason jar?  It's basically that easy and only takes about 10 days until they're ready to be thrown on a salad or sandwich.  The most popular sprout may be alfalfa which is what I grew my first time around.  Come to find out though there are many many different seeds that can sprout into these crunchy edible garnishes.  And each of them have a different flavor whether it be zesty, spicy, earthy, you name it.  You can grow leafy sprouts, bean sprouts, and even nuts! Give it a shot.  You can get sprouting seeds at health food stores including Whole Foods, your local nursery (mine had 3 varieties) or you can order them online from Sprout People.

What you need:


-1 Tbsp of sprouting seeds
-1 quart-size mason jar with ring
-1 - 6 inch x 6 inch square of cheesecloth (I doubled mine in thickness)

Garden Bon Bon Giveaway

"This candy is for planting, not for eating!"  These amazing truffle-like balls are actually seed balls that are hand-made using a centuries-old technique of rolling seeds with rich organic compost and clay.  Just plop them in a pot or sunny part of your yard, water and watch them grow!  Moulton is graciously giving away TWO BOXES of Garden Bon Bons to Reckless Abandon Readers.  You could win one of these two kitchen-friendly varieties:


1. Italian Herbs- Basil, Parsley, Chives and Thyme

2. Edible Flowers - Violas, Calendulas, Anise Hyssop and Nasturtium 

There will be two winners announced right here on Reckless Abandon on Wednesday, April 4th so enter to win....or enter multiple times by doing one or more of the following.  Don't forget to COMMENT ON THIS POST EACH TIME YOU ENTER -

1. Pin a picture of The Garden Bon Bons to pinterest (click on the pin-it button at the bottom of this post)

2. Tweet about this giveaway mentioning @GardenBonBon AND @RachelLeeNob

3. Pin a Reckless Abandon recipe you want to try - (pin from an older post or re-pin from this board)

4. Sign-up for recipes via e-mail on the right side of the blog (already signed-up? still enter to win by commenting below!)

Click "read-more" below to learn more about Moulton, The Bon Bons, and how to plant them...I promise you don't have to be a pro and you don't even need a yard! They would make a great gift for your mom (mother's day is coming up) or a friend!