Kale Basil Pesto Ravioli with Sauteed Kale

There are many bases to cover: first, the Whole Foods brand ravioli is awesome. We tried the basil parmesan and mushroom medley. This is not a paid advertisement, just a small town food blogger telling you what’s real. Second, adding fresh sauteed kale to ravioli not only boosts the nutrition of the dish, it boosts…

Cilantro Pesto

I don’t know about you, but I like to eat my pasta (not including the short pasta) with a fork and spoon. No knife. I like wrapping up the pasta around the fork and getting one big satisfying bite! This cilantro pesto is a burst of surprises! It’s surprisingly good, has a great hint-o-mint but…

Classic Basil Pesto

Sometimes you have to just go back to basics; back to the ways of the old country, the way Grandma Pestolino would make it … Wait, what am I talking about? My old country involves tzimmes, shmaltz, kugel and bube’s. Nevertheless, we can all appreciate good pesto no matter where our ancestors came from. It…

Tomato Pesto

My July-August Cook’s Illustrated magazine came in a few weeks ago and I swear I earmarked every single recipe in this edition! My first attempt at this set of recipes was a complete success. I learned pesto is more than a puree of basil and pine nuts. It can use a variety of vegetables, nuts…

Spinach, Fig and Goat Cheese Pizza

On the night that American University played Villanova in the first round of the NCAA tournament, James and I had our first TV dinner. While we cheered on the AU Eagles, we feasted on a delicious pizza with fresh ingredients and homemade pesto. In the end, the Eagles lost – but at least we ate…

“Surprising How Good It Is” Pizza

What do you think of when you read: granny smith apples, pesto, caramelized onions and gorgonzola? Do you think, “Yum! I bet that would be a great pizza!” Probably not. Well break those barriers and sink your teeth into this pizza of seemingly incongruous ingredients. I got the original recipe from my friend Kate’s blog…