Zucchini Noodles with Pesto

393.  While cutting back on bread intake, I'm adjusting and adapting recipes.  As the saying goes, "Necessity is the mother of invention", and it was necessary to find a replacement for pasta.  

So with all the recipes using squash as a replacement, I wanted to spiralize but due to this quarantine  in place, I can't go to the store.  So, how to create noodles from zucchini?  

The idea to use my hand lemon zester came to mind...and it was genius!  Because the zucchini is softer squash, I had to be careful to go slowly with gentle pressure to make long strips.

I sautéd a quarter of a red onion in a pat of butter, then added the zucchini just to heat it up but not to cook it because the noodles would wilt.

I then heated up a bit of pesto recipe here, and pan seared salmon.

I plated the gently warmed zucchini, spooned pesto over the noodles and then place the seared salmon and topped with pesto.  I don't have to say how flavorful and the textures were so very similar to pasta noodles.

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The recipe is so delightful, light and satisfying.  

"Necessity is the mother of invention."

~Anonymous

The author of this proverb is unknown. It is commonly misattributed to Plato to Benjamin Jowett's popular idiomatic 1871 translation of Plato's Republic, where in Book II, 369c, his translation reads: "The true creator is necessity, who is the mother of our invention." 

Spaghetti Squash with Pesto & Sausage

345. I've heard so many people say, "Spaghetti squash is too scary!  

I don't know what to do with it."

This recipe will show you how very "doable" spaghetti squash really is and not to mention, so delicious and satisfying!

First, prep the spaghetti squash:

Cut the squash in half and scrape out the seeds.  Prepare a baking sheet with sides by lining with parchment paper or a large baking dish greased.  Turn the cut squash halves open side down.  Place in a 300 degree oven and bake till the squash is tender when pressed, approximately 1 hour depending on the size of the squash. Leave in the oven till tender when pressed. 

 Remove from oven and turn over to cool slightly.

While the squash is baking prepare the sausage & pesto sauce. 

 Prepare pesto recipe HERE

Crumble a pound of Italian Sausage into a pan and brown.  Drain off any fat in the pan.  Add a large chopped onion and salt and pepper.  Add quartered cherry tomatoes and heat.

Then scrape the squash away from the sides of the skin with a fork.  The squash will come away and resemble spaghetti-like strings.  Place in the pan over the cooked sausage mix.  Add several scoops of pesto and mix all together gently.  

Reheat then plate and top with parmesan cheese and chopped parsley.

The squash will be hearty, succulent and so satisfying.

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"Let my words, like vegetables, be tender and sweet, for tomorrow I may have to eat them."

~ Author Unknown

Hot Ham and Cheese Panini with Red Pepper and Spinach

294. A hot panini sandwich is always satisfying when hungry.  Occasionally I don't know what to make for dinner, a hot sandwich with a bowl of soup is a go to.

I use two slices of sour dough bread, or any type of bread.  Spread both slices with butter and a thin coating of pesto on the inside and just butter on the outside.

I then placed slices of ham and provolone cheese, a handful of fresh spinach and a red pepper slice in oil.  Season with salt and pepper.

Place the top slice of bread on top 

Set on the center of a preheated hot sandwich/panini press.

The sandwich will compress and heat through toasting the bread golden brown.

Heat the sandwich to your desired crispiness.  Make sure the cheese is melted and oozing around the edges.

"Hors D'oeuvres...a ham sandwich cut into forty pieces."

~Jack Benny

Pesto Sauce

217. Summer time is here and my garden is growing happily, due to all the rain these past two weeks. During the night the rain falls and then the sun warms everything during the day. My plants in my garden and in my herb boxes are just singing!!

The basil is growing so rapidly so we needed to make Pesto. I love when you are forced to use your garden veggies and herbs because there is so much.

This recipe for Pesto is my honey's. He's been making this recipe for years and it always turns out perfect.

Pesto Sauce

2 cups fresh basil leaves, rinsed and tightly packed

4 cloves garlic

1/2 cup grated Romano or Pecorino Romano Cheese

1/2 cup chopped pine nuts or walnuts

1 teaspoon sea salt

Black pepper to taste

1/2 cup olive oil, or to desired texture

In a food processor or blender, chop garlic and nuts.

Add basil and process till a pasty consistency is reached.

Add cheese, salt and pepper.

While processor (blender) is running, add the olive oil by pouring in a slow stream until completely combined.

It is up to you if you would like your pesto very thick or runny. Adjust with your amount of olive oil.

Sauce will be a beautiful color green and a smooth, consistency. Do not over mix.

This recipe is enough for 1 pound of cooked pasta.

Just boil your pasta, drain and place in a serving bowl. Mix pesto into hot pasta and toss to coat evenly.

This is the main event! A hot bowl of Pesto Pasta and Italian bread! Dinner on the patio. That's what I like about summer!

This recipe is very short on time but very rewarding for your family and guests. You'll get never ending compliments.

Storing Pesto:

If you have any pesto unused you can store it in a small jar and cover with a little olive oil and refrigerate. Then, the next day, make a pizza and spread with pesto then cheese. It is great as a meal or appetizer!

Pesto will keep in a jar, covered with olive oil in the refrigerator for up to a month.

Do Not Freeze. Basil will turn black and the flavor changes as well.

"Pesto is the quiche of the '80s"

~N. Ephron

Bell Pepper and Onion Crostini with Pesto

141. If you are looking for a "drop-dead", fabulously yummy, can't get enough of, appetizer...you need to try this! I read over the recipe and had all the ingredients and of course, love pesto so I gave it a try. The flavors meld together so beautifully...you could make a meal of these little babys! I found the recipe on Epicurious and you can link to it here.

Bell Pepper and Onion Crostini with Pesto

Gourmet | July 2002

Yield: Makes 60 crostini Active Time: 1 hr Total Time: 1 1/2 hr For toasts 1 (18- to 22-inch-long) baguette, cut into 60 (1/4-inch-thick) slices 1/4 cup extra-virgin olive oil For peppers and onions 6 assorted red, yellow, and orange bell peppers (3 pounds), cut into 1/4-inch-wide strips 2 large onions (1 1/2 pounds), cut lengthwise into 1/4-inch-thick slices 1 teaspoon finely chopped garlic 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil 1 tablespoon red-wine vinegar For pesto 1 cup coarsely chopped fresh basil 1/4 cup pine nuts, toasted 1/4 cup finely grated parmesan (1 ounce) 2 teaspoons chopped garlic (or as much as you want) 2 tablespoons water 1/4 teaspoon salt 1/8 teaspoon black pepper 1/3 cup olive oil Make toasts: Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack. Cook peppers and onions: Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat. Make pesto while peppers cook: Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well. Assemble crostini: Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.

I love to use the small leaf Greek Spicy Basil when it is in season. It gives the pesto an extra flavor boost. And they are beautiful as well as irresistible!"There is no such thing as a little garlic. "

~A. Baer