When Life Gives You Basil…

This time of year is the perfect excuse for getting creative with the abundance of basil you may have, especially if you have been growing it all summer as some people I know (aka Kathy & Gene). 

I can’t think of a better way to use up basil than making pesto.  It is a delicious condiment that elevates any existing dish or recipe, is easy to make and lasts for months in the freezer so you can have its fresh summery taste all season long.

Of course it is delicious tossed with some whole grain pasta but here are some of my other favorite ways to use pesto:

Bruschetta: slice a baguette, brush with olive oil and cook in a 350 degree oven until toasted, turning once. Spoon pesto over bread and garnish with nothing more than a halved grape or cherry tomato

Soup topper: A spoonful tastes divine on many soups, but I especially like it on a hearty minestrone

Sophisticated eggs: Use as either an omelet filler or swirl into scrambled eggs

Pretty easy mac: Stir into mac n cheese, I like Annie’s Organics brand

Vinaigrette: Mix a couple of spoonfuls with some extra olive oil and a little bit of white balsamic or sherry vinegar to create an amazing salad dressing

Holy Doughnut

I am not sure why it has taken my so long to pay Doughnut Plant a visit but I can promise to make up for it with frequent visits from here on out.  Let me start by saying that I am definitely not a doughnut person so to speak, that is until I tasted these.  A true food experience, these little clouds of heaven are made on site, come in seasonal flavors and use only the best of the best ingredients.  Flavors of the moment include: Peach, Carrot Cake, Peanut Butter & Jam filled, Tres Leches, Blackout, Vahlrona Chocolate, Vanilla Bean, Toasted Almond and my #1 favorite, Crème Brulee.  Are.You.Kidding.Me?

Available every day except Monday, starting at 6:30AM until sold out at 379 Grand Street, NYC.

http://www.doughnutplant.com/

 

Healthy BLT

A rainy Sunday like this coupled with an abundance of fresh tomatoes is the perfect excuse for a BLT.  One of the most simple, yet delicious sandwich creations, but I wanted to switch it up a bit to make it a little healthier.

My take on the classic BLT:  turkey bacon, baby spinach, tomato and low fat canola mayo on two slices of Ezekiel 4.9 bread, toasted.

Not quite as rich and satisfying as the original but it definitely comes close!