Treats from the garden

GRAND RAPIDS, Mich. (WOOD) WOTV 4 Women Crew member, Margaux Drake, shares some perfect summer time recipes from her kitchen.

Pesto with Zucchini Linguine
Zucchini Linguine
  • 1-2 Zucchini
  • 1 T EVOO
  • Salt to taste
  1. Using a mandolin, shred the washed zucchini into linguine-like ribbons and place in a bowl.
  2. Add EVOO and salt.
  3. With hands, massage zucchini to incorporate EVOO and salt. Zucchini will soften.
  4. Set aside at room temperature if using immediately.

Basil Pesto

  • 2 C Basil, loosely packed
  • 1 C Parsley, flat leaf & loosely packed
  • 1/2 C Pine nuts
  • 1/4 C Nutritional yeast
  • 3 Garlic cloves
  • 1/4 C Lemon juice
  • 1/8 C Sprouts (optional)
  • 3 T EVOO
  • Salt and Pepper to taste
  1. Place all pesto ingredients except EVOO in a food processor.
  2. While processing, add EVOO to the blade slowly and stop processing at a paste-like consistency.
  3. Add pesto to linguine in a mixing bowl and toss to coat.
  4. Plate, garnish with basil ribbons and cherry tomatoes, and serve.
  5. Chill if not using immediately.
Seed Cheese Trio
  • 3 C Raw nuts/seeds
  • 1/2 C Lemon juice
  • 1/2 T Sea salt
  • 2-4 Garlic cloves
  • 1 C Purified water
  • 1/8 C Sprouts (optional)
  • 2 T Ginger, minced
  • 1 T Rosemary, dried
  • 8-10 Sun-dried tomatoes, rehydrated in water
  1. Place nuts/seeds in a bowl and cover with purified water and let soak for 4-6 hours.
  2. Drain and discard water. Do not use soaking water!
  3. Place sprouted nuts/seeds in a food processor with lemon juice, sea salt, garlic, and sprouts.
  4. While processing add purified water to the blade slowly and stop adding at desired consistency.
  5. Divide mixture into three equal parts.
  6. Plate 1/3 of the basic recipe and garnish.
  7. Set aside 1/3 mixture.
  8. Leave 1/3 mixture in food processor and add ginger and rosemary to recipe then process.
  9. Plate ginger and rosemary seed cheese and garnish.
  10. Repeat above directions with final 1/3 mixture using the rehydrated sun-dried tomatoes.
  11. Plate sun-dried tomato seed cheese and garnish.
  12. Chill if not using immediately.
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