Summer Pesto Pasta
This nutrient-dense summer pasta will satisfy a family of 4 at a cost of only $1.40 and 330 calories per serving.
2 handfuls baby arugula
1 handful basil leaves
1/3 cup extra virgin olive oil
1/3 cup walnuts
1/4 cup grated pecorino
Juice of 1 small lemon
Salt and pepper to taste
1/2 pound whole wheat penne, cooked al dente
A couple handfuls baby tomatoes, sliced lengthwise
In a blender combine arugula, basil, olive oil, nuts, cheese and lemon juice and blend until thick and smooth. Season to taste with salt and pepper. Toss the pesto with the pasta, the tomatoes.
Eggs in Ancho-Tomato Salsa
When was the last time you had eggs for supper? Well, wait no longer for an excuse. This dish is bold enough in flavor and substantial enough to serve on its own as a light meal or as an appetizer before a larger one.
Serves 4 to 6
1 lb plum tomatoes, cored and halved
3 tbsp canola oil
2 oz ancho chiles, stems removed
1 medium onion, roughly chopped
3 garlic cloves, finely chopped
Juice of 1 lime
Salt to taste
Leaves from 1 small bunch of cilantro, finely chopped
Preheat the oven to 400 deg F.
Place the halved tomatoes on a foil-lined baking sheet and toss with the canola oil to coat well. Roast the tomatoes until they are soft and collapsed, about 25 minutes. Set aside to cool.
Place the chiles in a small mixing bowl and cover with boiling water. Cover the bowl tightly with a piece of plastic wrap. Let stand until the chiles are soft and pliable, about 15 minutes.
When the tomatoes are cool enough to handle, slip off their skins and place them in a food processor along with the softened chiles, onion, garlic, and lime juice. Process until smooth. Season with salt to taste. Pour the salsa into a large skillet and bring to a simmer over medium heat. Simmer for 10 minutes. Crack one egg at a time into a small bowl and add to the simmering sauce, distributing the eggs evenly throughout the pan. Cover the pan tightly and cook until the egg whites are firm but the yolks are still slightly runny, about 7 minutes.
Remove the eggs from the heat, garnish with the chopped cilantro, and spoon the eggs, along with plenty of sauce onto individual serving plates.
This wonderfully refreshing cold soup packed with tomatoes and veggies is traditionally served on hot summer days. The only fat in this dish comes in the form of a healthy drizzle of olive oil at the end.
3 oz soft country bread, any tough crust cut away
2 lbs vine-ripened tomatoes, cored and roughly chopped
1/2 medium sweet onion, roughly chopped
1/2 small green bell pepper, roughly chopped
8 oz English cucumber, roughly chopped
1 large garlic clove, finely chopped
3 tbsp sherry vinegar
1/2 tsp salt
Freshly ground black pepper, plus more for garnish
Olive oil for garnish
Tear the bread into small pieces and put into a large mixing bowl. Cover completely with 1 1/2 cups cold water, pushing all the pieces down so they are completely submerged. Let stand until the bread has soaked up most of the water and is soft enough to fall apart easily, for about 10 minutes. Transfer the bread mixture to a food processor along with the remaining ingredients except the olive oil. Process until the mixture is smooth and thick but some texture and flecks of color from the individual ingredients are still visible.
Refrigerate until well chilled before serving, at least 2 hours and up to overnight. Ladle the mixture into shallow soup bowls and top each serving with a good drizzle of the olive oil and a few more grinds of pepper.
For more delicious recipes by Dave Lieberman, purchase The 10 Things You Need to Eat.