|Hydrangea in bloom to decorate the table, radishes harvested to decorate the salad.|
Outdoor dining is here at last. The balmy late days of spring are perfect for enjoying extended sunlight and the profusion of leafy enticements.
Tender greens are now readily available - I can plunder my own garden for new growth and actually begin to put a meal together from some humble backyard plants.
Garden pesto is a versatile use of just about any edible leafy green and tender herb.
Garden Pesto with Israeli Couscous & Grilled VegetablesFor the pesto:
2 cups of fresh herbs or leafy greens-any mix of basil, mint, sorrel, chives, lemon balm, tarragon, parsley, cilantro, spinach, arugula, young kale, chard
2 Tbs. walnuts, pine nuts or pumpkin seeds
2 cloves garlic
1/2 cup extra virgin olive oil
1/2 cup grated Romano cheese
1 teaspoon salt
-put all ingredients in food processor and blend till smooth
For the couscous:1 cup of Israeli couscous
1 Tbs olive oil
1 teaspoon salt
1 1/2 cups water
In a sauce pan heat the oil and toast the couscous, stirring for about five minutes. Add the water and the salt, cover and lower heat to a simmer. Cook for ten minutes. Transfer to a bowl and fluff with a fork.
For the grilled Vegetables:1 cup of carrots sliced thin
1 cup of zucchini sliced thin
1 cup of bell peppers sliced into strips
2 Tbs olive oil
- toss vegetables with the oil and lay over a hot grill. Cook on each side till vegetables get some grill marks. They can be crispy. Take vegetables off the grill and chop into bite sized pieces if they are large.
Combine the pesto with the couscous and vegetables. Can be served hot or cold.