Gleanings of Wheat

I found this earlier today, and quite frankly it looks delish. 4 scallops; dab dry with paper towels, season with salt and pepper, then seared both sides till browned handful of baby spinach drizzle of olive oil 2tsps orange juice 2-3tbsp sliced almonds, adjust accordingly to amount of spinach used Use a food processor/blender to coarsely "chop n mix" the spinach, olive oil, orange juice, and almonds. With the seared scallops, make an incision cut from the edge to the center but do not cut through. Stuff the pesto into the scallops. Serve.

I got The Pasta Bible as a Christmas gift (and a food processor!) this year and this is the first recipe I've tried out of it. I didn't have pine nuts on hand, and didn't feel like shopping, so I just used walnuts instead. It still turned out pretty good! 1/3 c pine nuts 1/3 c freshly grated Parmesan cheese 1/2 c sun-dried tomatoes in olive oil 1 garlic clove, roughly chopped 4 tbsp olive oil 12 oz linguine ground black pepper coarsely shaved Parmesan cheese to serve basil leaves to garnish Put the pine nuts in a small non-stick frying pan and toss over low to medium heat for 1 to 2 minutes or until the nuts are lightly toasted. Put nuts in food processor, add the Parmesan, sun-dried tomatoes and garlic, with pepper to taste. Process until finely chopped. With machine running, gradually add the olive oil until it has been throughly incorporated and the ingredients have formed a smooth looking paste. Cook the pasta according to packet directions. Drain, but reserve a few tbs...

I made pesto by hand rather than buying it from the store, and I think it turned out nicely considering I didn't have nuts on hand (or a food processor!). First the recipe for the pesto, found here , and then I'll give you my recipe for the chicken. Pesto 2 cups fresh basil leaves, packed 1/2 cup freshly grated Romano cheese (or Parmesan) 1/2 cup extra virgin olive oil 1/3 cup pine nuts or walnuts 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste If you are using walnuts and they are not already chopped, pulse them a few times in a food processor. Combine the basil in with the nuts, pulse a few times more. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Chicken 1 chicken breast per p...

This one will seriously only take you five minutes, if you use all store bought stuff. I don't have a food processor to make homemade pesto (I wish I did, feel free to buy one for me) so I just get it from the store. Directions: 1 tbsp pesto per pita, spread and sprinkle with shredded Mozzeralla cheese. Bake at 350 degrees until cheese melts. Eat and enjoy. This one works great with thinly sliced steak as a topping. If you want to give the steak some flavor marinade it in Italian dressing for 30 minutes, throw it on the grill and then slice it up for your pizza. I didn't do that today so you guys get the picture of the cheese pizzas. ** edit ** If you want the pita to be firm either pop it in your toaster or bake it a couple minutes before you add the pesto and cheese.