Categories: Uncategorized

Recipes From The Garden

If your garden is like mine you probably have a ton of basil popping up! Here is a great pesto recipe to make using up your fresh basil.

Fresh Basil Pesto Recipe

Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
Method
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Unfortunately our garden did not produce one zucchin!! But I know any of you who planted zucchini probably have more than enough. I found this recipe online and thought it sounded good. Another way to use up more of your garden produce.

These tasty zucchini muffins would also be delicious with about 1/2 cup of chopped walnuts or pecans, either in addition to the carrots or to replace them.
INGREDIENTS:
2/3 cup vegetable oil
2 large eggs
2/3 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
PREPARATION:
Grease and flour 12 muffin cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Karins Kottage

Welcome to Karins Kottage! There is always something fun going on! You would think after becoming an empty nester couple that our nest would be very quiet and empty but our Kottage nest is usually more full than what we started out with! You might find me hosting a birthday party or graduation party and a baby shower on the same weekend or a big outdoor get together with 25 of our friends and family in the backyard or maybe I might be in the kitchen trying out a new recipe for my hubby and I to grill on the BBQ for a quiet night for the two of us. I am passionate about entertaining and setting a beautiful table! I may or may not have an addiction to cloth napkins and fun salad plates oh and goblets too! I think I will always have a home decorating DIY project in the works as long as my hubby is on board with me haha. We have painted A LOT in the 6 homes we have owned in the 35 years that we have been married as well as re-done multiple pieces of furniture, added wall and ceiling treatments, replaced lights, bathroom fixtures and even tiled floors! I have sewn what seems like a million window treatments for our home as well as for family, made slipcovers, and duvets and even a formal dress or two!

Next Dear Daisy Cottage »

Previous « This is for you Pikes Pickles

View Comments

Liz says:

August 12, 2008 at 5:13 pm

Mmmm... that basil pesto is making my mouth water!
3CHEERS4MOM says:

August 11, 2008 at 6:49 pm

Oh yum! I can't wait to try these recipes! My garden didn't do very well bugs are eating all of my tomatoes, but I have tone of okra. Never fails. Have a great week.
-Cheers, Amy
Chris says:

August 11, 2008 at 4:17 am

Uh, my garden is apparently nothing like yours, but I DID copy the recipe down! That should count for something. I actually hate pasta (don't tell anyone), but my husband would love this recipe. Thanks!