Salads

Tom & Nancy’s Three Herb Pesto

Tom, who happens to be a long time friend and customer at R&S Market invited me into his kitchen to mix up a batch of this delicious Three Herb Pesto!

 

#cooktogether

The one thing that I love better than cooking… is cooking together!

Tom Dufek is a special customer at R&S Market, but he also happens to be a wonderful person and good friend to The Butcher and I.

Tom and his wife Nancy make this special recipe for a Three Herb Pesto that is perfect for the bounty of tomatoes that are overflowing from your garden this time of year!

My son Anthony Jr., is an avid photographer and videographer, so he was on hand to document the pesto making afternoon …lots of fun!

Make a batch of this pesto to serve with tomatoes and mozzarella or to mix into a delicious pasta dish. If you make extra, it freezes really well in small portions of an ice cube tray… just pop them out and defrost when ready.

 

 

 

 

INGREDIENTS:

2 CUPS OF FRESH BASIL LEAVES
1 CUP FRESH PEPPERMINT LEAVES
1 CUP OF FRESH CURLY PARSLEY
1/4 CUP OF PINE NUTS
3 CLOVES OF GARLIC
1/2 CUP OF OLIVE OIL

1/2 CUP OF PARMESAN CHEESE

1/8 TSP SALT

1/8 TSP PEPPER

 

METHOD:

Add the first six ingredients to your food processor and start mixing. If the pesto doesn’t start to come together you may add another several tablespoons of olive oil.

Once the pesto has started to come to a paste, you can add the parmesan cheese, salt and pepper. Process until you see a creamy consistency.

You will find a printable recipe here Three Herb Pesto Recipe

Serve over fresh tomatoes and mozzarella for a beautiful beginning to any meal!

Chowfancy Friends!

Take some time to Cook Together this weekend!

The Butcher’s Wife

German Potato Salad

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If you ask ten different people, I’ll bet they will have ten different methods to making the best potato salad! I happen to love the potato and egg salad that is made at R&S, but it’s fun to change it up as well.

The combination of potatoes, Applewood smoked bacon, and Rapacki spicy brown mustard in the following recipe are enough to start my mouth watering…I’ve also added some fresh dill and a few other fresh herbs to send this warm German potato salad over the top!

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Fresh Corn and Black Bean Salad

I love fresh vegetables, they can elevate a dish just with the vibrant colors themselves! Combine a few veggies together to make a summer salad…and I’m in heaven!

As I’ve said lately, I have been spending more time at the Meat Market. It has been very beneficial to our dinners, as now I am inspired first hand by the dishes that all of our customers are making with their purchases.

A special customer gave me the following recipe for a yummy fresh corn salad, and I have become hooked on it!

So have The Butcher and our boys. The great thing is that this corn salad can be served warm or cold…so delicious!
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Love This Caprese Salad!

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Love is in the air…

Who can resist a fresh caprese salad? The combination of fresh mozzarella cheese, fresh tomatoes and a great quality olive oil are the perfect starter to any meal.

For Valentine’s Day make this classic combination extra special by using heart-shaped cookie cutters to put a cute twist on it….That someone special will surely appreciate it:)

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Fresh Herb Antipasto Wreath

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Pinterest has the most unbelievably  creative ideas and I have to admit…that I pin many items…but have trouble actually bringing them to the table! It’s easy to hit the pin button, but some of the ideas are very time consuming.

This Fresh Herb Wreath caught my attention as soon as I noticed the pin, so I really tried my hardest to actually make it! It will be a beautiful addition to your holiday table this year, or perfect if your having friends for tapas and cocktails.

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Warm Spinach Salad with Dried Cherries and Pinoli Nuts

Before the craziness of the holiday season at the Meat Market began this year, The Butcher and I joined some friends for a beautiful friday night dinner. On the menu was a super delicious Warm Spinach Salad.

It was so tasty that I thought it would be a wonderful addition to my Christmas Dinner Menu.

Here’s my take on it.

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