WARM ASPARAGUS SALAD WITH BASIL + MINT PISTOU

This was my first experience with a pestle and mortar. I envisioned it so earthy and rustic. I wanted to appreciate the fruit of my labor, more so than I would with an electric machine. I borrowed one from a dear friend, to see if this age old tool could stand up to it's reputation. However, the sight of me using all my arm strength to try and break through the fibrous basil leaves was maybe more rustic than I was capable. I felt so pretty, there in the kitchen with Hugh, while chards of garlic were spitting back at me and getting lodged in my curly hair. Super cute. I have read the praises of how much better pesto/pistou turns out with the smashing of the ingredients against the marble. I may loose culinary credibility, but I thought it was a mess and couldn't taste the difference. Go ahead, throw stones. Maybe if I were mega buff, coordinated and more patient, it would have been all it cracked up to be.

The means of how I got to this warm plate of crunchy green asparagus, rice and lentils is not the point (but haven't I intrigued you to want to get chards of garlic in YOUR hair?). I am partial to adding grains to my vegetables, because it keeps me full longer. This very well could suffice as a simple vegetarian entree, but is also a colorful side. I have sung my song of how I adore leftovers, so I put the chilled reminance over some salad greens the next day. The pistou dressed everything perfectly. The ingredients had marinated overnight, and was just as nice cold as it was warm. It made the garlic scented locks seem worth it.

WARM ASPARAGUS SALAD WITH BASIL + MINT PISTOU // Serves 4

I used a pestle and mortar for the pistou, but it would be less hassle in a blender or food processor. To save yourself time, you may purchase pre cooked brown rice in most freezer sections now. Any variety of lentil is fine, cooking times will vary.

2 Cups Cooked Brown Rice

1 1/4 Cup Cooked Lentils (I used Black Beluga Lentils)

1 lb. Asparagus

1/2 Cup Roughly Chopped, Fresh Chives

// BASIL, MINT + WALNUT PISTOU //

2 Cloves Garlic

1 tsp. Sea Salt

1/2 Cup Walnut Pieces

1/3 Cup Fresh Lemon Juice (about one lemon)

1 Cup Fresh Basil Leaves

1/3 Cup Fresh Mint Leaves

1/3 Cup Extra Virgin Olive Oil

Pepper and Red Pepper Flakes to taste

1. In a food processor or blender, add the garlic cloves, salt and walnuts and pulse a few times. Chop or tear the herbs into smaller pieces, and add them to the processor with the lemon juice, pulse until everything is coarsely combined. Add a generous pinch of pepper and red pepper flakes and the extra virgin olive oil. Again, a few more pulses to combine. I like to leave mine a bit chunky.

2. Bring a pot of water to a boil. Cut the asparagus spears on a diagonal, about one inch pieces. Add them to a steamer basket (or to the boiling water, but they will only need about 1.5 minutes here) and steam for about 2.5 minutes. Prepare another bowl of ice water. Remove and add the asparagus to the ice water bath to set their color. After a few minutes, drain completely.

3. Prepare the brown rice and lentils according to instructions. While warm, mix them together in a large bowl. Add the asparagus and a few big dollops of the pistou (amount based on personal preference), and fold gently to coat everything in the sauce. Add the chives, fold again. Garnish with fresh chives.

END OF SUMMER PANZANELLA

Originally, panzanella was a Tuscan salad made of day-old bread, fresh tomatoes, olive oil, salt and vinegar. Over the years, there have been renditions with fall vegetables, sweet fruits, grilled versions and more. The 'crouton' being the only ingredient that stands strong in all circumstances.

This seasonal panzanella takes all of about 20 minutes to throw together. If you have time, you can roast your own peppers, boil your own chickpeas and blend your own pesto. However, if you need to save yourself a few steps, these items are available, pre-made at a grocery or health food store. If you have a local farmers market, especially in California, tomatoes, peppers and greens are plenty. This recipe is a starting point, but use this as an opportunity to use your fresh produce or appropriate leftovers.

END OF SUMMER PANZANELLA // Serves 4 as a side

3 Cups Whole Grain Bread, in 1’ Cubes

½ Cup Roasted Red Peppers (make your own or use a jar)

2 Medium Heirloom Tomatoes

½ Medium Sized Red Onion

1 Cup Garbanzo Beans, fresh or canned

1 Cup Basil, Roughly Chopped

1 Cup Arugula

¼ Cup Toasted Pine Nuts

1 tbsp. Extra Virgin Olive Oil

Garlic Salt and Fresh Ground Pepper

PESTO DRESSING // Pesto recipe found (here)

3 tbsp. Pesto

2 tbsp. Lemon Juice

Oven to 400’

Spread the bread cubes on a baking sheet, drizzle with the tablespoon of extra virgin olive oil and toss them around in the baking pan. Give a generous sploosh of salt and pepper and toast in the top rack of the oven for ten minutes. Toss them around half way through baking time.

Prepare your veggies. Give a rough chop to the roasted red peppers. Slice the tomato into cubes, leave them seeded. Slice the red onion as thin as possible either with your amazing knife skills or a mandolin.

In a large bowl, combine the bread, tomatoes (and some of their juices), red onion, red peppers, garbanzo beans, arugula, half of the basil and pine nuts.

Combine the pesto ingredients together with a small whisk. Drizzle desired amount onto the panzanella and toss. Serve immediately once tossed, soggy croutons aren't so good.

PESTO VEGGIE MELTS

I’ve come a long way from the days when Ma would make us tuna melts. You know, the Costco croissants with canned tuna and melted cheddar? Anyone? We led a strict, low cholesterol diet at our house.

Anyone can make a good ol’ brown bag sandwich, but when a sandwich is warm, and with homemade pesto, it makes me want to snuggle up and have another. I think that's one of my favorite things about days off... I get to spend time cooking food that is warm and tastes yummy. The beauty of the open face sandwich is that you get to enjoy the goodies, as opposed to just tasting bread. It seemed the perfect day to blend up a pesto with all of my basil, and was just the flavor punch these veggie melts needed. If you use store bought pesto, you don’t get the kick back that the fresh stuff gives you. It is worth the time, as you can double the recipe and use it in eggs, as a dip, dressing etc.

I layered the lemony pesto with fresh greens, then another flavor punch (caramelized onions), then a thick layer of fresh (heirloom tomatoes) and topped it off with just a bit of crispy mozzarella. Post picture indulgence, Hugh and I wished there were more. It was like having a healthier version of pizza… you don’t need mounds of cheese when you have a great pesto and tasty onions.

PESTO VEGGIE MELTS // Makes 2

1 tbsp. Olive Oil

1 Yellow Onion, chopped

2 Slices Ezekial Bread (or whole grain of choice)

1 Big Heirloom Tomato, cut into 4 thick slices

1 Cup Arugula

4 Thin Slices Fresh Mozarella Cheese

Black Pepper

The Pesto

4 Cups Basil Leaves

1/3 Cup Olive Oil

½ Cup Lemon Juice

1/3 Cup Toasted Pine nuts

1/3 Cup Grated Parmesan Cheese

2 Large Cloves Garlic

1 tbsp. Black Pepper

In a blender or food processor, add the pine nuts, garlic and lemon juice. Blend until smooth. Add in half of the basil leaves and pulse to combine, add the rest of the basil leaves and pepper and with the motor running, slowly drizzle in the olive oil. Stir in parmesan cheese. Leave the pesto a bit chunky, does not need to be totally smooth.

1. In a sauté pan, heat 1 tbsp olive oil. Add the chopped yellow onion and sauté on medium until caramelized, about 10 minutes. In the meantime, prepare above pesto.

2. Oven to broil. Toast the bread for one minute. Assemble on each: toast, generous spread of pesto, arugula, caramelized onions, two heirloom tomatoes, sprinkle of black pepper and fresh mozzarella cheese in the center (it will melt down).

3. Broil on top rack for about 8 minutes until the cheese is melted and a bit crispy on top. Then make another one if you have leftover ingredients because you will want it.