The Best Basil Pesto Recipe

 

Ingredients:

• 6 cups loosely-packed Genovese basil, preferably young, bright-green leaves
• 1/3 cup pine nuts, preferably Italian
• 1/3 of a small, fresh garlic clove
• 1/2 cup fruity, mild extra-virgin olive oil, preferably from Liguria
• 1 teaspoon medium or coarse flaky sea salt, such as Maldon or fleur de sel (use less if using saltier pecorino-Romano cheese)
• 1/3 cup freshly-grated pecorino-Toscano cheese (pecorino-Romano is an ok substitute)
• 1/3 cup freshly-grated Parmigiano-Reggiano cheese

Preparation:

1. Chill the blender bowl either in the freezer or by adding water and ice cubes until ready to blend. Meanwhile, rinse, then soak, the basil leaves in water for about 10 to 15 minutes.
2. Combine the nuts, garlic, and olive oil in the blender. Blend until the nuts are very finely chopped and the mixture is creamy. Add the salt.
3. In several handfuls, lift the basil from the bowl of water. Shake some of the excess water off, but not all, and add it to the blender. Pulse in the blender until it is a smooth, beautiful green color. If necessary, add more water a teaspoon at a time until it blends and emulsifies fully.
4. Add the cheeses and blend again until fully incorporated and serve. Click Here for some creative pesto pairing ideas!
5. PRO TIP: To store pesto, place it in a container and cover the top with a thin layer of olive oil. This acts as a seal, preventing oxidization. This pesto can be frozen for up to 3 months. Do not heat it to defrost; let it thaw at room temperature for about an hour or two, or overnight in the refrigerator.

unpeeledjournal.com

Fried Heirloom Tomatoes

 

Ingredients:

• 4 medium heirloom tomatoes (preferably 2 red and 2 gold, but any one color is fine)
• Salt
• ¼ cup all-purpose flour
• 2 eggs
• ½ cup grated parmesan cheese
• ¼ cup seasoned breadcrumbs
• ¼ cup panko breadcrumbs
• ¼ teaspoon Italian seasoning
• ¼ teaspoon paprika
• ¼ teaspoon granulated garlic
• Pinch black pepper
• Peanut or vegetable oil, for frying
• 8 ounces fresh mozzarella (ball shape), sliced into 8 (¼” thick) slices, drained on a paper towel
• 24 fresh basil leaves
• 4 tablespoons olive oil
• 4 teaspoons of balsamic vinegar

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have them ready and organized for use.
2. Slice a little bit off of the top and bottom of each tomato to create a flat surface. Next, slice each tomato into 3 slices (about ¼ inch to ½ inch thick), making a total of 12 tomato slices. (You can reserve any leftover tomato for other use).
3. Lay the 12 tomato slices onto a paper towel and gently dab to remove excess moisture from the tomatoes, and sprinkle each side of the slices with generous pinches of salt.
4. To set up your dredging station, add the flour to a large plate or large bowl, and add a generous pinch of salt, mixing to combine. Set aside.
5. In another large bowl, crack the eggs and whisk. Set aside.
6. In a third bowl, add the parmesan, the seasoned breadcrumbs, the panko breadcrumbs, a generous pinch of salt, the Italian seasoning, paprika, granulated garlic, and black pepper, and mix to combine. Set aside.
7. To dredge the tomatoes, take each slice and dredge in the flour, then the egg, and finally the parmesan/breadcrumb mixture. Place the slices onto a clean plate to hold as you dredge the remaining slices.
8. Once all tomato slices are dredged, add enough of the peanut or vegetable oil to a large, non-stick pan to cover the bottom, for shallow frying. Set the pan over medium-high heat, and once the oil is very hot, work in batches by adding about half of the tomato slices (about 6) into the oil, and frying for about 1 ½ to 2 minutes per side, or until golden-brown and crispy.
9. Remove the slices from the oil and place them onto paper towels to drain, sprinkling with a little extra salt while still hot, if desired. Repeat the process again with the next batch, and once all the tomato slices are fried, allow them to cool just a little bit until they can be handled.
10. To assemble the fried tomatoes, add one fried tomato slice to the center of each plate. Next, add a slice of the fresh mozzarella over top, and then 3 fresh basil leaves over the mozzarella. Repeat the process again by adding another fried tomato slice, then a slice of fresh mozzarella and 3 fresh basil leaves, finishing off with a fried tomato slice (you can alternate the colors for a pretty presentation).
11. To serve the fried tomatoes, drizzle 1 tablespoon of the olive oil onto each plate next to the tomato stacks, and 1 teaspoon of the balsamic vinegar right into the center of the olive oil on each plate, creating a little dressing to dip each bite into.

thecozyapron.com

Blistered Shishito Peppers and Tomatoes

 

Ingredients:

• 2 tablespoons canola oil
• 12 ounces shishito peppers
• 1/2 cup sliced yellow onion
• 1/4 teaspoon five-spice powder
• 2 cups halved cherry tomatoes
• 2 tablespoons sliced fresh basil
• 1 1/2 tablespoons lower-sodium soy sauce
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon black pepper
• 1 teaspoon toasted sesame seeds

Preparation:

1. Heat a large skillet over high. Add canola oil and shishito peppers; cook for 4 to 5 minutes. Add sliced yellow onion and five-spice powder; cook 2 minutes. Add halved cherry tomatoes; cook for 2 minutes. Remove from heat. Stir in sliced fresh basil, lower-sodium soy sauce, balsamic vinegar, and black pepper. Sprinkle with toasted sesame seeds.

https://www.cookinglight.com

Pasta with 15 Minute Burst Cherry Tomatoes

 

Ingredients:

• 1 pound pasta
• Kosher salt
• ½ cup olive oil
• 2 large garlic cloves, finely chopped
• 3 pints of cherry tomatoes
• ½ teaspoon freshly ground black pepper
• Pinch of sugar
• 1 cup coarsely chopped fresh basil
• Freshly grated Parmesan (for serving)

Preparation:

 

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
2. Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
3. Toss pasta with tomato sauce and basil. Top with Parmesan.

https://www.epicurious.com 

Bright and Spicy Shrimp Noodle Salad

 

Ingredients:

• ⅓ cup fresh lime juice
• 2 tsp. honey
• 1 serrano chile, very thinly sliced
• 1 1" piece ginger, peeled, finely grated
• 1 garlic clove, finely grated
• 1 Tbsp. plus 1½ tsp. fish sauce
• 4 Tbsp. extra-virgin olive oil, divided
• Kosher salt
• 1 lb. large shrimp (preferably wild), peeled, deveined
• 6 oz. bean thread (cellophane or glass) noodles
• 1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
• ½ cup salted, roasted peanuts, crushed, divided
• 1 cup basil leaves

Preparation:

1. Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.
2. Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.
3. Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well
4. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil and toss well to combine.
5. Divide noodle salad among bowls and top with remaining peanuts.

https://www.bonappetit.com

French-Inspired Potato Salad

 

Ingredients:

• 2 pounds of small red or Yukon gold potatoes (no larger than 2-inches in diameter)
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1/2 cup loosely packed fresh tender herbs, such as parsley, basil, dill, tarragon, or a combination
• 4 medium scallions
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain Dijon mustard (or an additional 1 tablespoon of regular Dijon)
• 1/4 teaspoon freshly ground black pepper

Preparation:

1. Place 2 pounds of small red or Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 15 to 20 minutes. Meanwhile, chop the herbs and scallions, and make the dressing.
2. Coarsely chop 1/2 cup loosely packed fresh tender herbs. Thinly slice 4 medium scallions.
3. Place 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon whole-grain Dijon mustard, 1/4 teaspoon black pepper, and the remaining 1 teaspoon kosher salt in a large bowl. Whisk well to combine and emulsify.
4. Drain the cooked potatoes in a colander and rinse under cold water just until they are cool enough to handle but still warm. Halve the potatoes (or quarter if large) and transfer them to the bowl of vinaigrette. Gently toss to coat the potatoes. Add the herbs and scallions and toss lightly to combine. Set aside for 10 minutes to allow for the flavors to meld. Serve warm or at room temperature.

https://www.thekitchn

Navy Bean and Escarole Stew with Feta and Olives

 

Ingredients:

• 1 head of garlic, cloves separated, divided
• 6 tablespoons olive oil, divided, plus more for serving
• 1 medium onion, chopped
• 1 small fennel bulb, chopped
• Kosher salt
• 1 tablespoon finely grated lemon zest
• 2 teaspoons finely chopped rosemary
• 3/4 teaspoon crushed red pepper flakes, plus more for serving
• 2 bay leaves
• 2 cups dried navy beans, soaked overnight, drained
• 8 ounces feta, preferably in brine, brine reserved, cheese crumbled
• 4 large sprigs of basil, plus leaves for serving
• 1 cup Castelvetrano olives, pitted, torn
• 1 head of escarole, leaves torn into 2-inch pieces
• 3 tablespoons fresh lemon juice
• 4 (1-inch–thick) slices of country-style bread

Preparation:

1. Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef’s knife.

2. Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often until onion is translucent and fennel and onion are browned around the edges, 8–10 minutes. Add lemon zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 1/2–1 cup is fine), a couple of generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover the pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60–70 minutes.

3. Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover the pot and keep stew warm over low while you make the toast.

4. Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.

5. To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes, and drizzle with oil.

https://www.epicurious.com/recipes/food/views/navy-bean-escarole-stew-with-feta-and-olives

Stuffed Eggplant Parm

 

Ingredients:

• 1 1/2 c. marinara, divided
• 2 medium eggplants halved
• 1 tbsp. extra-virgin olive oil
• 1 medium onion, chopped
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 c. chopped tomatoes
• 1 large egg, lightly beaten
• 2 1/2 c. shredded mozzarella, divided
• 1/4 c. freshly grated Parmesan
• 1/4 c. Italian bread crumbs
• Freshly sliced basil, for garnish

Preparation:

1. Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around the skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
3. Transfer mixture to a bowl and add tomatoes, egg, 1 cup of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
4. Bake until eggplants are tender and cheese is golden about 50 minutes.
5. Garnish with basil before serving.

https://www.delish.com/cooking/recipe-ideas/recipes/a55046/stuffed-eggplant-parm-recipe/

Summer Corn Edamame Salad

 

Ingredients:

FOR THE DRESSING:

• 1/3 cup freshly squeezed lemon juice
• 1/2 tsp red wine vinegar
• 2 cloves garlic, minced
• 8 fresh basil leaves, finely chopped (plus more for optional garnish)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/3 cup olive oil

FOR THE SALAD:

• 1/2 cup quinoa uncooked (to yield approx. 2 cups quinoa)
• 1 cup water
• 4 large ears of fresh corn on the cob (to yield 2 cups corn kernels)
• 2 cups shelled edamame, frozen and thawed
• 3/4 cup red onion, (approx. 1/4 large onion), very thinly sliced

Preparation:

1. To cook the quinoa, combine 1/2 cup uncooked quinoa with 1 cup water in a saucepan, bring to boil, then simmer, covered for 20 minutes. Once all the water is absorbed, fluff with a fork and set aside to cool as well.
2. Fill a large pot with water and heat over high heat until boiling. Add ears of corn, and cook for 4-5 minutes, or until kernels are easily pierced with a fork or knife.
3. In a small mixing bowl, combine the lemon juice, red wine vinegar, garlic, basil, sea salt, and black pepper, and stir together. Add the olive oil and whisk together until emulsified. Set aside. (Can add raw honey to sweeten, if too tart for your taste, but will balance with the ingredients in the salad as written).
4. Remove corn from hot water, and allow it to cool on a cutting board.  When cool enough to touch, slice the kernels off the cob, and set them aside.  Discard the remaining cob.
5. In a large mixing bowl, combine the corn, thawed edamame, cooked quinoa, and red onion.
6. Drizzle with dressing and toss to coat.
7. Garnish with additional basil if desired.

https://www.asweetpeachef.com/corn-edamame-salad/

Avocado and Heirloom Tomato Toast

 

Ingredients:

• ½ cup balsamic vinegar
• 2-3 slices hearty, seeded bread
• olive oil
• 2 small heirloom tomatoes, thinly sliced
• ½ a ripe avocado
• ¼ cup fresh basil, chopped
• Sea salt
• Freshly ground black pepper

Preparation:

1. Make the balsamic reduction by adding the balsamic vinegar to a small saucepan over medium-high heat. Bring the balsamic to a boil, whisking constantly. Reduce heat and simmer for 10-15 minutes or until balsamic has reduced by half and is thick enough to coat the back of a spoon. Make sure you keep an eye on it -- it burns quickly.

2. Slather each slice of bread with a drizzle of olive oil and toast.

3. Evenly divide the avocado between the pieces of toast and use the back of a fork to smash the avocado. 

4. Layer the sliced tomatoes on top of the avocado, sprinkle with fresh basil and drizzle with the balsamic reduction.

5. Garnish with sea salt and black pepper.

6. Serve immediately.

https://www.blissfulbasil.com/avocado-heirloom-tomato-toast-with-balsamic-drizzle/

Italian Potato Salad

 

Ingredients:

• 2 pounds medium red-skinned potatoes scrubbed
• 5 tablespoons extra-virgin olive oil
• 1 large English cucumber quartered lengthwise, cut into cubes
• 4 plum tomatoes cut into quarters
• ½ red onion very thinly sliced
• 24 black oil-cured olives pitted, coarsely chopped
• ¼ cup slivered fresh basil plus more for garnish
• 2 tablespoons capers rinsed and drained
• 3 tablespoons white wine vinegar
• ½ teaspoon dried oregano
• 4 hard-boiled eggs peeled, quartered
• 2 6-ounce cans of tuna drained (ideally canned in olive oil or its own juice)

Preparation:

1. To a large pot add potatoes, a small handful of salt, and enough cold water to cover by an inch or two. Bring to boil over medium-high heat. Reduce heat and simmer until tender, 20-30 minutes. (A sharp knife should meet little resistance when piercing a potato.) Drain potatoes and let stand until cool enough to handle.
2. Cut potatoes into rough, 1-inch cubes and place in a serving bowl. Add olive oil and toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers.
3. Whisk vinegar and oregano together in a small bowl; add to salad and toss lightly to combine.
4. With your fingers or a fork, separate tuna into bite-size chunks and sprinkle over salad. Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with basil sprigs and serve.

https://pinchandswirl.com/italian-potato-salad/

Basic Pesto

 

Ingredients:

• 2 cups fresh basil leaves (no stems)
• 2 tablespoons pine nuts or walnuts
• 2 large cloves of garlic
• ½ cup extra-virgin olive oil
• ½ cup freshly grated parmesan cheese

Preparation:

1. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
2. With the machine running slowly dribble in the oil and process until the mixture is smooth.
3. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

https://cooking.nytimes.com/recipes/2653-basic-pesto

Kohlrabi Pancakes with Green Harissa

 

Ingredients:

 for the kohlrabi pancakes

• 4 medium-sized kohlrabi, the size of a golf ball, peeled and grated (using large holes of a box grater)
• Salt to taste
• 1 egg
• A little chopped fresh basil
• 1/2 cup flour
• 1/2 cup olive oil for frying
• 2 tablespoons butter for frying

for the green harissa

• 4 cups of rough chopped Hungarian wax peppers, no stem
• 1 large bunch of cilantro, cleaned with a little stem left- rough chop
• 1/2 bunch flat-leaf parsley, cleaned with a little stem left- rough chop
• 2 teaspoons chopped garlic, about 3 cloves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 cup extra virgin olive oil
• 2 tablespoons water
• 1 tablespoon of Spanish sherry vinegar
• Optional—1/2 cup lightly toasted pepitas
• Salt to taste

Preparation:

for the kohlrabi pancakes

1. Lightly salt the grated kohlrabi and place in a colander for 5 minutes, allowing the kohlrabi to sweat out some water. Squeeze dry little by little using the palm of your hand.
2. Place the kohlrabi in a mixing bowl and add the egg and basil. Stir until combined. Stir in flour and set aside.
3. Heat a large non-stick skillet on medium heat and add a tablespoon of oil and ½ tablespoon of butter.
4. When the butter starts to brown, add a little dollop of pancake batter to test the seasoning.
5. Lightly fry on both sides until golden brown. Adjust seasoning if necessary.
6. Continue frying the pancakes making little mounds- about 1 inch in diameter or larger, depending on the size you like.
7. Fry both sides a couple of minutes until golden brown and repeat, adding olive oil and butter to the pan each time.
8. Serve warm with green harissa.

for the green harissa

1. Place all ingredients in a blender and blend until very smooth and season well with salt.

https://www.bostonchefs.com/recipe/ana-sortun-kohlrabi-pancakes/

https://publicism.info/food/soframiz/2.html

Collard Green Spring Rolls and Sunbutter Dipping Sauce

Ingredients:

SPRING ROLLS:

• 10 ounces extra-firm tofu* (optional to brush with tamari + roll in sesame seeds)
• 1 bundle collard greens (~11-12 large collards per bundle)
• 1 small red bell pepper (thinly sliced vertically)
• 1 1/2 cups bean sprouts
• 1 cup packed basil
• 1 cup finely sliced red (purple) cabbage
• 3 medium whole carrots (peeled and very finely chopped // I used my mandolin with the medium blade teeth)

SAUCE:

• 1/3 cup creamy unsalted sunflower seed butter
• 1 1/2 -2 Tbsp tamari (or soy sauce if not GF)
• 2-3 Tbsp maple syrup (to taste)
• 1/2 medium lime, juiced (yields ~2 Tbsp or 30 ml as original recipe is written)
• 1/2 tsp chili garlic sauce (or 1 thai red chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)
• Hot water (to thin)

Preparation:

1. Start by wrapping your tofu in a clean, absorbent towel and setting something heavy on top (such as a cast-iron skillet) to drain the excess liquid.
2. In the meantime, prep the collard greens by chopping the stems off and using a small, sharp knife to slightly shave/trim down the thickness of the stems at the base of the leaf. This isn't a necessary step, but it will allow it to fold/roll more easily.
3. Next, prep vegetables and slice the tofu in long, rectangular cubes. Arrange on a tray or cutting board (see photo).
4. Prepare dipping sauce by adding sunflower seed butter, tamari, maple syrup, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable sauce. Taste and adjust flavor as needed, adding more lime juice for acidity, chili garlic sauce for heat, maple syrup for sweetness, or tamari for saltiness.
5. Next, lay a collard green down on a flat surface, and near the stem, layer on basil, tofu, red pepper, cabbage, bean sprout, and carrot (see photo). Use your hands to fold the collard green over once so the fillings are secured inside, and then tuck in the sides of the collard green and continue rolling until you have a loose spring roll. Lay seam-side down on a serving platter and continue until all fillings are used - about 11-12 rolls (amount as original recipe is written // adjust if altering batch size).
6. To serve, I sliced my rolls in half and arranged them in a serving bowl with the dipping sauce (see photo). But you can also just leave them whole!
7. These keep extremely well in the refrigerator up to 3 days, and the sauce will keep for up to 5-7 days (stored covered, separately in the fridge).

https://minimalistbaker.com/collard-green-spring-rolls-sunbutter-dipping-sauce/

Sweet Potato Quinoa Bowls with Greens

Ingredients:

For the bowls:

• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1 cup quinoa, rinsed
• 1 3/4 cups water or low-sodium vegetable broth
• Kosher salt
• Freshly ground black pepper
• 2 sweet potatoes (about 1 pound total), quartered lengthwise, then cut crosswise into 2-inch pieces
• 1 (15.5-ounce) can chickpeas, drained, rinsed, and thoroughly patted dry
• 1/2 cup pitted castelvetrano olives, coarsely chopped
• 2 ounces feta cheese (1/2 cup), crumbled (optional)
• 1 bunch lacinato kale (or, dandelion greens), thick stems removed and leaves thinly sliced

For the pesto:

• 1/4 cup tightly packed fresh basil leaves (or tender herb of your choice)
• 1/4 cup roasted, unsalted almonds (or nut of your choice)
• 1 small clove garlic
• 2 tablespoons olive oil
• 1 teaspoon finely grated lemon zest
• 1 tablespoon freshly squeezed lemon juice, plus wedges for serving
• 1/4 teaspoon kosher salt
• Freshly ground black pepper

Preparation:

1. Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 teaspoon of the oil in a small saucepan over medium-high until shimmering. Add the quinoa and cook, stirring, until any water has evaporated and quinoa is toasted, about 2 minutes. Stir in the water or broth and 1/2 teaspoon salt. Bring to a boil. Turn the heat down to the lowest setting. Cover and cook for 15 minutes.
2. Meanwhile, place the sweet potatoes and chickpeas side-by-side on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil, season with 1 teaspoon salt and several grinds of pepper, and toss to coat. Roast, flipping the sweet potatoes halfway through, until the sweet potatoes are crispy on the outside and tender on the inside and chickpeas are browned in spots, 18 to 20 minutes total.
3.  When the quinoa is ready, remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff with a fork.
4. For the Pesto: Finely chop the basil, almonds, and garlic; transfer to a small bowl. Add the oil, lemon zest, lemon juice, salt, and several grinds pepper, and stir to combine.
5. Assemble the bowls:
6. Stir the pesto into the cooked quinoa. Stir in the olives and feta. Divide mixture between 4 to 6 shallow bowls. Top with the sweet potatoes, chickpeas, and kale. Serve with lemon wedges.

https://www.thekitchn.com/quinoa-sweet-potato-bowl-267048

Edamame and Pea Bruschetta

Ingredients:

• 1 cup shelled edamame (soybean)
• 1/2 cup frozen peas
• 1 garlic clove, minced
• 2 scallions, chopped
• 1/4 cup packed basil leaves
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated parmesan cheese
• Salt and fresh ground black pepper
• Baguette, cut into slices and toasted

Instructions:

1. Bring a medium saucepan of water to a boil, add about 1/2 tablespoon of salt and the edamame, cook for 4 minutes then add the peas and cook for another minute.
2. In the meantime, prepare a large bowl of fresh ice water to be used to cool down the edamame and peas when they finish cooking.
3. Use a slotted spoon to transfer the edamame and peas to the ice bath. Once cooled, drain and set aside.
4. Pulse the garlic and scallions a few times in a food processor. Add the basil leaves, edamame and peas then pulse until the mixture is chopped up into very small pieces, 3 to 4 times. With the processor running, stream the olive oil slowly into the mixture until everything comes together — it should look like a thick pesto.
5. Transfer to a bowl then stir in the cheese, a pinch of salt and freshly ground pepper.
6. Use a griddle or oven to toast slices of the baguette, smear about a tablespoon onto each slice and serve.

https://www.inspiredtaste.net/3795/edamame-and-pea-bruschetta/

Roasted Red Pepper Tapenade

Ingredients:

• 3 garlic cloves, peeled
• 2 cups roasted sweet red peppers, drained
• 1/2 cup blanched almonds
• 1/3 cup tomato paste
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Minced fresh basil
• Toasted French bread baguette slices or water crackers

Instructions:

1. In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend.
2. Sprinkle with basil. Serve with baguette slices.

https://www.tasteofhome.com/recipes/roasted-red-pepper-tapenade/

Stuffed Poblano Peppers

Ingredients:

• 8 ripe Roma tomatoes, halved lengthwise
• 1/2 cup extra-virgin olive oil 
• 1 tablespoon confectioners' sugar 
• 1 1/2 teaspoons red pepper flakes 
• Kosher salt
• 2 tablespoons canola oil
• 6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed 
• 6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
• 12 sprigs fresh thyme 
• 2 medium red bell peppers, seeded and finely diced
• 3 large cloves garlic, minced 
• 3 medium yellow onions, finely diced
• 6 sprigs fresh basil 
• 1 tablespoon red wine vinegar 
• 12 ounces mozzarella, cut into 1-inch cubes 
• 3/4 cup panko breadcrumbs, toasted 
• 1/2 cup finely grated Parmesan
• 1/2 stick (4 tablespoons) unsalted butter, melted 
• 4 to 5 tablespoons aged balsamic vinegar

Instructions:

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
3. Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
4. In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
5. Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
6. In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
7. Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/stuffed-poblano-peppers-3185125