Walnut Basil Pesto

Using the amount of Basil shown here, with stems removed, I added a generous amount of Moroccan EVOO, 2 handfuls of chopped walnuts, about 1-1/2c grated parmesan-romano cheese blend, about 3/4c chopped chives, cayenne and black pepper, and a good sprinkle of Lowrey's Garlic Salt. 

Blend all this well in your food processor. 

I didn't do actual measurements since I wasn't planning to blog this. It turned out well though, so I'm at least sharing the idea behind the adventure.

I had some of this last night with steamed shrimp over angel hair pasta. Ohhh, it was so good!

Have fun and be bold with your cooking. . .Lin

Garlicky Shaved Brussels Sprout Salad

Here we are, in the midst of a, predicted 8"-16," blizzard, but I suspect we've far surpassed that amount! People are cross-country skiing down my street, into the wind! They're all bundled up, wearing goggles, pulling toboggans filled with small children. . .And I'm craving salad!

I have all the components for one of my 5 Ingredient Salads...but...I also had everything needed for an interesting Brussels sprout salad. And. . .The tiny 'cabbages' won out!

Start by whisking the dressing in a medium bowl then add the fresh garlic:

3T Moroccan EVOO

3T Heinz Salad Vinegar

2t spicy brown mustard

2t Maple syrup

1t lemon pepper seasoning

1 lg. garlic clove minced-smashed into a paste

~ a mortar & pestle works best for this

Add the following to the bowl:

2oz. craisins

1/2c chopped Vidalia onion

1 small celery heart + greens

10oz. thinly sliced Brussels sprouts

Fold everything together and continue to mix until all the chopped vegetables are well coated with the dressing. Heat this in a microwave for 40 seconds to jump-start the blending of flavors. Mix again, then chill a couple hours before serving. This would be great with grilled chicken, lamb chops, steak or salmon. . .Lin