Presto Dill Pesto

Dill pesto is one of my favorite ways to kick up the flavor on broiled or baked fish. It's also very good served over grilled or roasted veggies. I use a small bunch of dill from the garden or my hydroponics system during the winter.

Ingredients

• 1 bunch fresh dill, chopped

• 1 tablespoon walnuts

• 1 tablespoon freshly grated Parmesan cheese

• ½ lemon, zested and juiced

• 1 clove garlic, peeled and quartered

• ⅛ teaspoon salt

• freshly ground black pepper to taste

• 1 pinch red pepper flakes (Optional)

• 2 tablespoons olive oil

Directions

• Step 1

  Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.

• Step 2

  Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.

• Step 3

  If not serving immediately, store the pesto in an airtight container and chill until ready to use.

Cast Iron Skillet Pizza

One of the main problems with making a pizza at home is heat. To get a pizza similar to what you might find at a restaurant, you need high heat. This is where the ability of cast iron to hold heat comes into play. Using this method is a great way to get restaurant-quality results.

INGREDIENTS

• 1 lb. pizza dough

• 2 tablespoons olive oil

• ¼ cup pizza sauce

• 1 teaspoon dried thyme or oregano

• ¼ teaspoon garlic powder

• ¾ cup shredded mozzarella cheese

• Kosher salt

• fresh basil leaves for garnish

  INSTRUCTIONS

1. Place a 9 inch cast iron skillet inside the oven. Heat oven to 550 degrees with the skillet inside.

2. CAREFULLY remove the skillet from the oven and spread the oil in a thin layer across the pan.

3. On a lightly floured surface, work pizza dough into a 9-inch circle.

4. Gently place crust inside of the cast iron skillet.

5. Spread sauce in an even layer across the crust.

6. Sprinkle thyme and garlic powder over the sauce.

7. Add cheese and bake for 15-20 minutes or until the cheese is melted and the edges of the crust are dark golden brown.

8. Broil for 1-2 minutes or until the cheese starts to get dark golden brown spots.

9. Sprinkle with Kosher salt and garnish with fresh basil leaves. Slice and enjoy!

Tomato Cucumber Kachumbar

Kachumbar is an Indian-style salad that is served on top of curry. Fresh herbs and lemon add a refreshing, tangy crunch.

Ingredients

• 1 cup halved grape tomatoes

• 1 cup diced cucumber

• ½ cup chopped green onions

• ½ cup chopped fresh cilantro

• 1 tablespoon fresh lemon juice

• 1 tablespoon chopped fresh mint

• salt and ground black pepper to taste

Directions

Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.

Spinach Brownies

This might sound crazy, but stick with me. These savory treats are a great option to get picky kids eating their veggies.

Ingredients

• 1 (10 ounce) package spinach, rinsed and chopped

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 2 eggs

• 1 cup milk

• 1/2 cup butter, melted

• 1 onion, chopped

• 1 (8 ounce) package shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.

2. Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat, drain, and set aside.

3. In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.

4. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

Mushroom Lentil Barley Stew

This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.

Ingredients

• 2 quarts vegetable broth

• 2 cups sliced fresh button mushrooms

• 1 ounce dried shiitake mushrooms, torn into pieces

• 3/4 cup uncooked pearl barley

• 3/4 cup dry lentils

• 1/4 cup dried onion flakes

• 2 teaspoons minced garlic

• 2 teaspoons dried summer savory

• 3 bay leaves

• 1 teaspoon dried basil

• 2 teaspoons ground black pepper

• salt to taste

Directions

1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.

2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.