Cilantro Basil Pesto

An easy to make pesto with cilantro and basil that has a fresh summery taste. It is delicious served with fresh pasta and seared shrimp or diver seallops with a dusting of fresh grated parmesan.

Ingredients

2 C cilantro leaves and stems rough chopped

1 C packed basil leaves

3 garlic cloves

1/2 C cashews unsalted

1/2 to 2/3 C olive oil

1/3 C Parmesan cheese shredded

1/4 to 1/2 t salt

Directions

Makes about 2 cups

Place cilantro, basil, garlic, and cashews in food processor and pulse until coarsely chopped.

Scrape down sides of bowl then add Parmesan.

Turn on processor and slowly add in olive oil until pesto is smooth.

Add salt and pulse to combine.

Ready to serve or freeze¹.

Note:

¹You can freeze the pesto in ice cream trays and transfer to air tight plastic bags or  freeze it small plastic containers that have air tight lids.

 

Chicken Barley Corn Soup

A barley corn soup with shredded chicken in a delicate chicken broth with a subtle taste of lime in the background. The chili, avocado and cilantro add creaminess and a bit of heat to the mouth flavor.

Ingredients

Soup Stock

½ medium onion diced

1 carrot diced

1 celery stick diced

½ skinless bone in chicken breast¹

2 C chicken broth

4 C water plus 1 cup.

Barley

½ C pearled barley washed and soak about 30 minutes

Remaing soup ingredients

1 C corn

1 medium Yukon Gold peeled and diced

½ avocado diced

2 serrano chilies diced

1 lime juiced

½ C  cilantro chopped

Salt and pepper to taste

Condiments optional

½ C sour cream

¼ C capers

Directions

Serves 4

Chicken and broth preparation

In large saucepan over medium high heat add vegetables, broth, water, and chicken breast.

Bring to boil and reduce heat and simmer until chicken is tender about 45 minutes minutes.

Remove chicken and set aside .

Strain broth through fine mesh strainer to remove fat and vegetables into large saucepan. Add additional cup of water if broth mixture reduce during cooking process.

Shred the chicken when cool enough to handle and set aside.

Soup

Bring to boil strained chicken broth in large saucepan and add in soaked barley.

Simmer for thirty minutes.

Add potatoes, corn, and one chili and simmer for about twenty minutes until barley and potatoes are tender.

Add the shredded chicken, lime juice, and remaining chili and combine.

Season with salt and pepper to taste.

Remove from heat. Add in the cilantro and serve.

Condiments optional

Note:

¹I remove the skin from the bone in chicken breast prior to making the broth,

This soup could be made with boxed chicken broth but I like the delicate flavor of the above broth.

 

 

 

 

 

 

Mache Strawberry Blueberry Salad

Ingredients

3.5 ounces mache*

1 C strawberries sliced

1/2 C blue berries

1-2 T cilantro leaves

1/2 C crumbled chèvre or soft goat cheese

1/2 C pumpkin seeds salted(sprouted) *

Dressing

1/2 C olive oil

1/4 C champagne vinegar

2 T lime juice

2 t honey

1 garlic clove minced

2 t  jalapeño diced fine *

Salt and pepper to taste

Directions

Salad dressing.  Add oil, vinegar, juice, and honey to shaker and  mix. Add garlic, diced jalapeño pinch of salt and shake till emulsified. Adjust just seasoning to taste.

Salad. Combine mache,strawberries, blue berries, cilantro, chèvre, and pumpkin seeds in large salad bowl. Drizzle on dressing and toss gently. Serve immediately.

Notes:

* Mache is delicate and lightly sweet–not bitter.  The brand I purchase is pre-washed.  Mache blends are easier to find than mache rosettes. Spring greens or a baby lettuce leaves would also work.

* Sprouted pumkin seeds are sold at Costco® and are also good as a snack.  Non-sprouted seeds can be substituted and are more widely available.

* Add jalapeño to taste. I have used a Serrano when I could not find jalapeños.  Skip the peppers if desired and perhaps try fresh cracked black pepper.