Pesto Pizza Recipe

Ingredients

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

We use whatever nuts we have on hand. Pine nuts are pricey. Rick used roasted pistachio.

Heat Pizza stone for 15 min prior to grilling pizza.

We use whole wheat Boboli for crust.
 Cover crust lightly with pesto

Slice 2 large tomatoes and place over pesto
slice 2 balls fresh Mozzarella and lay over tomatoes.
Sprinkle with some fresh basil and fresh ground pepper.
Grated Fresh  Parmesan over top to finish....

Wasabi Tuna

Took some fresh carrots from the garden and made a nice carrot ginger sauce.
then threw some ahi tuna Steaks on the grill. Whipped up a batch of  homegrown mashed taters with wasabi.
Slow roasted some soy sauce to glaze.
Made some ice cold cocktails....
and dinner was served

Pesto Pizza

Nothing like a relaxing evening, fresh garden veggies and a pizza on the grill....

Hot gooey goodness!!

Jambalaya Stuffed Zucchini

 

Servings: 4
2 medium zucchini, halved lengthwise
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small red onion, diced
1 clove garlic, minced
1/2 cup diced red bell pepper
1/2 cup diced celery
1/4 cup tomato paste
1 teaspoon Cajun seasoning
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 cup chopped turkey sausage
1/2 cup chopped cooked shrimp
1/2 cup shredded cooked chicken breast
1 cup cooked Quinoa
Juice of 1/2 lemon
Heat the oven to 400 F.

Using a melon baller or a small spoon, scoop or scrape out and discard the seeds from the zucchini halves, creating long narrow canoes. Sprinkle with the salt, garlic powder and pepper, then place hollow sides up on a baking sheet.
In a large skillet over medium, heat the olive oil. Add the onion and garlic and saute until soft and translucent, about 4 to 5 minutes. Add the green pepper and celery and saute for another 4 to 5 minutes, or until soft. Add the tomato paste, Cajun seasoning, hot sauce and Worcestershire sauce, then continue to cook until the mixture becomes aromatic and begins to darken in color, about 2 to 3 minutes.
Stir in the sausage, shrimp, chicken and rice. Adjust the seasoning with additional salt and pepper and the lemon juice. Scoop the mixture into the zucchini boats.
Roast the stuffed zucchini for 20 minutes or until the zucchini is tender and cooked through.

All American Shortbread

some cookies we made for sharing......
July 4th weekend