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Saturday, July 04, 2009

In Season Now! Pea Shoot Pesto and Rhubarb Slush Cocktail

(photo by Karen)

Recipes as featured on Beverley Watson's CBC Weekend Morning Show this morning with Agatha Moir.

Pea Shoot Pesto
1/4 lb fresh, young pea shoots
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pinenuts

to serve:
1 lb hot cooked pasta (try Nature's Pasta!)
1/2 lb peeled, grilled shrimp (optional)(simple recipe follows)
garnish: additional pea shoots

Place the pea shoots, chives, garlic, cheese, olive oil, pinenuts salt and pepper in a food processor or blender, pulse until a thick paste forms. Toss with 1 lb cooked pasta, additional pea shoots and shrimp.

Yield: about 4 servings

A basic Pesto recipe is so easy to adapt to many available herbs. I love Arugula Pesto as well. For Arugula, use some spinach in the mix to round out the flavour of any particularly peppery variety as well as a splash of lemon juice. For Basil Pesto, I like to use Sweet, Vietnamese, Purple, and many other varieties in the mix to make a complex flavour.

One can use Pesto for a variety of applications as well. I love it in pasta but I often use it in other soups and sauces as well as stuffed in Chicken Breasts, or stuffed in Lamb Chops. When you are letting your BBQ’d steak rest, spoon a small amount onto the steak and let it melt into the grilled meat.


Simple Grilled Shrimp
1/2 lb large shrimp, peeled
1 grapefruit, zested and juiced
1 - 2 cloves garlic, minced
1/2 cup vodka
2-3 tbs. olive oil
salt and pepper

In a non-metallic bowl, mix grapefruit juice, zest, garlic, vodka, olive oil and salt and pepper. Add peeled shrimp, cover and refrigerate for at least one hour. Place marinated shrimp on a hot grill, cover for a minute and then turn when pink with some grill marks. Remove from grill and enjoy as an appetizer, main course or to top the pasta dish.


Ruth's Rhubarb Slush

1 qt. Fresh rhubarb
1 qt water
1 cup sugar.
Stew the rhubarb & sugar. Strain. Add 1 can of frozen lemonade. Pink lemonade adds color. Put into an ice cream pail & add 1 26 oz. Bottle of Vodka. Keep in freezer. When ready to serve fill glass ½ full of rhubarb mixture & add ginger ale or seven up. Enjoy.

1 comment:

Elatia Harris said...