UNBEATABLE
Local corn, alone, is beyond delicious this year! But served with oil- free GARDEN FRESH PESTO and
HOMEMADE TOMATO BRUSCHETTA on whole grain pasta , it becomes an UNBEATABLE meal!
Thanks to the culinary skills of daughter Michele and son-in-law Robb (photo below) for this UNBEATABLE dinner.
Their recipes serving 6 follow:
BASIL PESTO
3 cups packed fresh basil leaves
1-3 cloves garlic
1/3 cup pine nuts or walnuts toasted
1/3 cup nutritional yeast
Vegetable broth to bring mixture to desired consistency
Blend all ingredients into paste/sauce in food processor and toss with pasta.
TOMATO BUSCHETTA
Chop 2-3 ripe tomatoes and 1-2 cloves garlic to taste
1-2 Tablespoons balsamic vinegar
Salt and Pepper to taste
Top each serving of Pesto/Pasta with a sprinkling of toasted nuts and a dollop of Bruschetta.
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
