Salads!
Recipies from BJ's Journal:
Cantalope and Berry Salad with Mint and Orange Juice
Serves 10
You will need:
1 cantalope, cut into 1-in. cubes
1 pint fresh blueberries, rinsed
1 package fresh raspberries or other fresh berries, rinced
1 orange
Small handful of fresh mint sprigs
1. Place melon pieces and berries in a bowl. 2. Rinse and dry mint sprigs. 3. Remove leaves and chop them roughly. Add to the prepared fruit. 4. Cut orange in half and juice each half over the fruit bowl, using one hand to catch seeds. Toss salad before serving.
Bow Ties with Pesto, Feta and Cherry Tomatoes
Serves 4 to 6
You will need:'
1lb bow tie pasta (farfalle)
3/4 cup pesto
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
salt and freshly ground black pepper
olive oil as needed
1. Boil pasta until al dente, about 10 minutes. 2. Drain pasta and run it under cold water just until it stops steaming. 3. Dump pasta into a large serving bowl. Stir in pesto until pasta is coated. 4. Toss in cherry tomatoes and crumbled feta. Season with salt and pepper to taste.
Pesto:
you will need:
5 big handfuls basil leaves
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup freshly grated Parmesan or pecorino cheese
2 cloves of garlic, peeled
3/4 cup extra virgin olive oil
juice of 1 lemon
salt
about 20 grinds of freshly ground black pepper
1. Place all ingredients with 1/2 cup or the olive oil in a blender and blend. 2. With the motor running, gradually drizzle in remaining 1/4 cup of oil until pesto is thick and smooth.
