1 lb pasta (fusilli, rotini, penne
1/3 cup pine nuts, toasted
2 cloves garlic
1 cup packed fresh cilantro leaves
1 cup packed fresh spinach leaves
1/3 cup grated Parmesan cheese
1/3 cup olive oil
1/4 teaspoon salt
freshly ground pepper
large pot of boiling water, cook pasta according to package
directions or until al dente (tender but firm). In food
processor or blender, process pine nuts and garlic until finely
minced. Add cilantro and spinach; process until finely chopped.
Add cheese, oil, salt and pepper to taste; process until blended.
Drain pasta; toss with pesto and serve immediately, garnished
with additional Parmesan cheese and pine nuts, if desired.
Serves 4 adults.
Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish
4 salmon fillets (6 oz/175 g each)
1 cup sherry vinegar
2 tablespoon Dijon mustard
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon ancho chili powder
salt and freshly ground pepper to taste
Spicy Tomato Relish
2 medium tomatoes, chopped
2 tablespoon Spanish onion, diced
2 tablespoon fresh parsley, chopped
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
salt and pepper to taste
small saucepan over high heat, reduce vinegar to 1/4 cup (50
mL). In a mixing bowl, combine vinegar syrup with mustard, honey,
Worcestershire and ancho chili powder, then season to taste with
salt and pepper. Let rest 30 minutes. Preheat grill. Brush
salmon with the glaze and grill 3 minutes on each side. Serve
with spicy tomato relish.
Spicy Tomato Relish: Combine all ingredients in a bowl and
season with salt and pepper to taste. Serve at room temperature.
Tomato and Bow Tie Pasta
by: Lady Lynda
4 tablespoons dried basil
1 tablespoon minced pine nuts
1 tablespoon olive oil
3 ounces sun-dried tomatoes
1/8 cup olive oil
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 (16 ounce) package bow tie pasta
Pesto: In a small mixing bowl,
combine basil, pine nuts, and 1 tablespoon olive oil.
In a small bowl, blanch sun dried tomatoes for 30 seconds in
boiling water. Drain well, and slice tomatoes into small pieces.
In a large skillet over a medium heat, saute garlic in 1/8 cup
olive oil. Simmer for 1 minute being very careful not to brown
the garlic. Stir in the mushrooms and let them saute until
tender. Add the pesto, salt, cayenne, and sun dried tomatoes.
Reduce heat to low and let the mixture simmer. Bring a large pot
of salted water and pasta to a boil. Let pasta cook until al
dente, drain well. In a large mixing bowl, toss pasta and sauce
until the pasta is well coated. Makes 4 servings.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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