Linguine with Sunflower Pesto

Sunflower seeds also taste like summer to me. And this sunflower pesto is satisfyingly delicious and healthy!

Linguine with Sunflower Pesto
Vegetarian Times Issue: March 1, 2001   p.52

4 Servings

2 cups fresh basil leaves
1/2 cup hulled sunflower seeds, plus more for garnish
2 cloves garlic, minced
1/2 tsp. salt
1/4 cup olive oil, or more as needed
12 oz. linguine

1. In food processor, combine basil, sunflower seeds, garlic, salt and freshly ground pepper and process until coarsely ground. With machine running, add oil in slow, steady stream through feed tube, processing until well blended.
2. Bring large pot of lightly salted water to a boil. Add linguine, stirring to prevent sticking. Cook linguine until just tender, about 10 minutes. Drain well.
3. Transfer linguine to large, shallow bowl. Add pesto, salt to taste and a little additional olive oil and toss to coat. Serve hot.

Nutritional Information
Per SERVING: Calories 347, Protein 8g, Total fat 23g, Carbs 28g, Cholesterol 0mg, Sodium 269mg, Fiber 3g, Sugars 0g

Couscous-Corn Salad

mmm there's nothing better than fresh corn in the summer. And this recipe for couscous and corn is a perfect side for summer barbeques!

Couscous-Corn Salad
Vegetarian Times Issue: June 1, 2002   p.54

4 Servings

1 cup couscous
2 cups fresh (about 4 ears) or frozen corn kernels
1 cup packed basil leaves, finely chopped
½ cup diced jarred roasted red peppers
½ cup finely diced red onion
2 Tbs. olive oil
3 to 5 Tbs. fresh lemon juice (1 to 2 lemons)

1. In medium saucepan, bring 1 ½ cups water to boil over high heat. Add couscous, stir and return to a boil.
2. Cover pan, remove from heat and let stand 5 minutes.
3. In the meantime, bring another medium saucepan of water to boil over high heat. Add corn, reduce heat and simmer until tender, about 3 minutes. Drain well.
4. Fluff couscous with fork and transfer to large serving bowl. Set aside to cool at room temperature. Add corn, basil, peppers and onion.
5. In small cup, mix oil and lemon juice. Pour over couscous mixture and toss to coat. Season to taste with salt and pepper.

Nutritional Information
Per SERVING: Calories 310, Protein 9g, Total fat 8g, Carbs 53g, Cholesterol 0mg, Sodium 15mg, Fiber 5g, Sugars 0g

Tea Sandwiches with Avocado and Radish

Perfect summer sandwich, especially when made with garden fresh radishes, and avocados from your neighbor's tree!

Tea Sandwiches with Avocado and Radish
Vegetarian Times Issue: January 1, 2007 p.58

Serves 6 (3 sandwiches per person)

1 sourdough baguette, sliced
1/3 cup low-fat mayonnaise
1 lemon, zested and juiced
3 large eggs, hard-boiled, thinly sliced
3 radishes, thinly sliced
18 fresh basil leaves
1 small avocado, thinly sliced
2 shallots, chopped (about 3 Tbs.)

1. Preheat oven to broil. Place baguette slices on baking sheet, and toast 3 minutes on each side, or until lightly browned. Whisk together mayonnaise, 1 Tbs. lemon zest and 2 tsp. lemon juice in small bowl.
2. Spread mayonnaise mixture over cooled baguette slices, then top with
   egg slices. Season with salt and pepper. Top each sandwich with radish slices and a basil leaf. Place 2 avocado slices on each sandwich. Sprinkle shallots over each, and serve.

Nutritional Information
Per SERVING: Calories 218, Protein 6g, Total fat 14g, Carbs 16g, Cholesterol 106mg, Sodium 436mg, Fiber 2g, Sugars 1g

Baked Stuffed Fresh Tomatoes

Perfect for using all of my radiator ray's mortgage lifter tomatoes!

Baked Stuffed Fresh Tomatoes

Serves 5

5 large ripe tomatoes
1/2 pound sweet Italian sausage
1/3 cup uncooked long grain rice
1 cup chopped fresh basil
1/3 cup chopped parsley
5 large cloves garlic, minced
3/4 cup freshly grated Romano or Asiago or Parmesan cheese
1/4 teaspoon freshly ground sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil

1. Preheat the oven to 400°F.
2. Slice off tomatoes tops and carve out the inside of the tomatoes, leaving the shell intact and reserving the tops. Chop the tomato pulp. Drain, reserving the juices separately.
3. Remove the casings from the sausage and crumble the sausage into a skillet. Cook until meat is no longer pink; drain fat.
4. In a bowl, combine the chopped tomato pulp, uncooked rice, basil, parsley, garlic, cheese, cooked crumbled sausage, and add the freshly ground salt and pepper.
5. Oil a 8 x 8-inch baking pan with 1 tablespoons of the oil and place the tomato shells in it, open side up. Stuff each tomato with the tomato mixture and then replace their reserved tops. Pour over the reserved tomato juice and the remaining 1 tablespoons olive oil over the tops.
6. Bake for 60 minutes or until rice is just tender and tomato tops are browned.