Broad Bean Pesto

Broad Bean Pesto
Broad Bean Pesto

5 1/2 cups shelled broad beans — fresh or frozen (to 2 cups)
2 garlic cloves — minced
12 fresh mint leaves — finely chopped
4 anchovy fillets
4 tablespoons finely grated parmesan — heaped
1/4 cup extra virgin olive oil

If broad beans are fresh, boil them for 2 minutes then drain. If using frozen broad beans, pour over boiling water and leave until cool enough to handle. Slip off greyish outer skins by grasping each bean by its grooved end and squeezing gently. Discard skins.

Place beans and all other ingredients in a food processor and purée to a paste.

Pesto will keep for about 1 week in the fridge.

Makes About 2 cups



Cheddar Cheese Sauce

Per Serving (excluding unknown items): 118 Calories; 9g Fat (69.9% calories from fat); 5g Protein; 4g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 141mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
Cheddar Cheese Sauce

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1-1/4 cups milk
1/2 teaspoon Worcestershire sauce
dash of hot pepper sauce
2 tablespoons dry sherry
1 cup shredded sharp Cheddar cheese
salt and pepper to taste

Melt butter or margarine in saucepan.

Stir in flour. Add milk and cook, stirring, until thickened. Stir in Worcestershire sauce, hot pepper sauce, sherry and Cheddar cheese. Add salt and pepper to taste.


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Arugula, Kale and Broccoli Rabe Pesto

Arugula, Kale and Broccoli Rabe Pesto
Arugula, Kale and Broccoli Rabe Pesto

4 cups roughly chopped arugula, kale or broccoli rabe (from 1 large bunch)
2 garlic cloves, smashed
3/4 cup almonds, roughly chopped
1/4 cup grated Parmesan cheese
1/3 cup extra-virgin olive oil, or more as needed
Salt and freshly ground black pepper
2 teaspoons red-pepper flakes (optional)

In the bowl of a food processor, pulse the greens, garlic, almonds and cheese until the mixture is well combined but still coarse.

Add the olive oil and continue to pulse until the mixture is smooth. If necessary, add more olive oil 1 tablespoon at a time until the mixture is smooth but not runny.

Season the pesto with salt, pepper and red-pepper flakes, if using.

Transfer the pesto to a storage container. The pesto will keep in the refrigerator for up to a week or in the freezer for up to two months.



Mexican Red Sauce

Mexican Red Sauce
Mexican Red Sauce

1 teaspoon olive oil — (1 to 2)
1 cup minced onion
1 Anaheim or poblano chili — minced
1/2 teaspoon salt (possibly more — to taste)
2 teaspoons ground cumin
1 tablespoon New Mexico chili powder
3 tablespoons minced garlic
3 cups chopped tomatoes (canned OK)
1 cup tomato juice
Black pepper and cayenne to taste (optional)

Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer.

Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.

Note: You can leave the sauce in chunky form, or smooth it out by pureeing it in a blender. Be careful not to splatter.