I just heard from Maggie Vinnedge with 2 of her recipes that i am craving!
Here they are and enjoy! Thanks Maggie!
Hi Sarah, here are the 2 recipes you requested:
This recipe pairs well with fish, chicken and other seafood. Toss 3 tbsp. Pesto with 2 cups cooked rice for a zesty side dish.
2 cloves garlic
¼ cup almonds
2 cups fresh basil (more if you like a more basil flavor) ¼ cup fresh lemon balm ¼ cup freshly grated Parmesan cheese
1 tsp. Lemon zest
2 tbsp. Fresh lemon juice
¼ to ½ cup olive oil (I used the whole ½ cup) Salt to taste
Combine garlic and almonds in blender. Process for 20 seconds or until chopped. Add basil, lemon balm, cheese and lemon zest. Process for 30 to 40 seconds or until chopped. With motor running, add lemon juice and olive oil in a steady stream, adding more olive oil until pesto has reached desired consistency. Taste and add salt as desired; process 3 seconds to blend. Store tightly covered for up to one week in the frig or up to 3 months in the freezer.
If I’m going to freeze it I don’t put the parmesan cheese in during this process. I add it when ready to use as it loses it’s effectiveness in freezing.
FIG, ORANGE & MINT MARMALADE
1 lb. Dried figs
½ bottle sweet, fruity white wine
2 tbsp. Dark orange marmalade
10 mint leaves, finely chopped
Juice of ½ lemon
Place the figs in a pan with the wine and bring to a boil, then simmer very gently for about 1 hour. Leave to cool and refrigerate overnight. Will be thick (I added a tiny bit of water at end of simmering to keep it going).
Take the marmalade and the mint leaves and lemon juice, and simmer for a few minutes. You may add salt to taste, but I added none. When the sauce is thick and shiny put into sterilized jars and lid them. I put mine in the freezer so I don’t water bath. Be sure and leave ½ inch space at top if freezing to allow for expansion.
Great with poultry.