When tomatoes and basil are in season, I make Bruschetta. A lot. It’s quick and easy to make, you can do some of the prep in advance and it’s always popular for happy hour or al fresco dining!
My basil is abundant and ready for pesto! This is an easy recipe that you make in the food processor and it freezes well. I’m making a large batch which is a good idea when you have this much basil. This pesto has excellent flavour and a vibrant colour thanks to the beautiful green ingredients. There are different kinds of pesto but Basil Pesto is my favourite. This version has a little something extra that helps keep the colour vibrant and also adds a little kick of extra nutrition.
My parents used to tell me that during zucchini season they had to lock their cars at night or they’d find the back seat full of zucchinis. I don’t think they were joking! My dad and Mr. Foster next door always had a friendly competition about gardening. One year they both had quite the harvest and couldn’t eat them up fast enough. I’m told Mr. Foster went out after dark and left them at various neighbours’ front doors.
We have spent some time in Texas in the winter. Y’all! Love it! We like the area on the Gulf of Mexico so we have access to fresh fish and seafood. When we travel for longer visits I bring a few of my favourite kitchen items. I just happened to have a well seasoned cast iron pan which is perfect for this because you need to sear it on a high temperature without the tuna sticking to the pan. This Seared Tuna with Cilantro Lime Glaze is best enjoyed rare and has an awesome sweet hot zesty sauce. Choose a nice thick fresh tuna steak with a deep red colour.
Everyone has their own Chili recipe. That’s what’s great about it. Some people call this Chili Con Carne which simply translates to Chili with Meat. This recipe has lots of meat so it definitely qualifies. You can customize Chili to your liking with personalized heat levels, special spice blends, favourite vegetables and even a secret ingredient or two.