Crockpot Coconut Curry – SRC July

Crockpot Coconut Curry w/ Eggplant & Zucchini – for the SRC July


I know that typically people whip out their good ol’ slow cookers in the dead of winter, but I am super happy I decided to try this out despite the fact that it’s (OMG… already?!?) July!  There’s absolutely something to be said about a recipe that takes zero effort to prepare and no time standing over a hot grill, oven, or stovetop.  And I just love having a “Meatless Monday” to start my week of right.

What I love so much about cooking -and blogging- is that I can find so many different recipes from different places.  This recipe happened because of a really awesome blogging club that I participate in, called The Secret Recipe Club.  Forget what my Secret Recipe Club is?  Every month, we are assigned a new blogger.  We get to pick ANY recipe that blogger has written about and cook it up ourselves.  We can make adjustments according to our tastes too.  All of the bloggers post their results on the same day and we all get to see who had who and more importantly, what delicious dishes were made!

Secret Recipe Club

This month, I was paired with the adorable vegetarian blogger, Amanda and her blog Dancing Veggies.  Despite being the opposite of a vegetarian, I totally fell in foodie-love with Amanda’s blog.  Her veggie dishes are super flavorful and complex, it was so hard to pick just one.  Amanda loves spicy food, like us, so this Crockpot Coconut Curry won out.  It was amazing!

Crockpot Coconut Curry – Eggplant & Zucchini


  • 1/2 Sweet Onion, large
  • 1 Red Bell Pepper, seeded and quartered
  • 2 Thai Chilies, minced
  • 4 Garlic Cloves
  • 1 6oz can Tomato Paste
  • 1 can (14.5 oz) Light Coconut Milk
  • 1 teaspoon Kosher Salt
  • 1 Tablespoon Madras Curry Powder
  • 1 Tablespoon Garam Marsala
  • 1lb Zucchini, cubed
  • 1lb Eggplant, cubed
  • 1/2 cup Fat Free Plain Greek Yogurt
  • Fresh Parsley, chopped


  1. Place the onion, bell pepper, and thai chilies into a food processor.  Pulse until finely chopped.  Add garlic, tomato paste, coconut milk and spices and process until smooth. 
  2. Place the veggies and sauce into the slow cooker.  Cook on LOW for 4 hours.  Serve over rice with delicious naan bread.  Top with a dollop of yogurt and some fresh parsley if desired.

Recipe slightly adapted from:  Slow Cooker Coconut Curry

Ready to whirl!

Ready to whirl!

Sauce is complete and ready to go.

Sauce is complete and ready to go.

Veggies chopped... so good!

Veggies chopped… so good!

The finished product!  yummy vegetarian curry over brown basmati rice

The finished product! yummy vegetarian curry over brown basmati rice

Dave and I were just dying over this curry!  The veggies become completely melt-in-your-mouth delicious, and the curry sauce is thick and packed with spice and flavor.  I served the curry over some brown basmati rice from Trader Joe’s and skipped the Naan this time.  This healthy dish should definitely make it into your weeknight repertoire!  ENJOY, and don’t forget to check out the other posts written below by the fabulous bloggers in the SRC!

Fresh Mozz, Organic Jersey Tomato, & Basil Pizza

I did it.  I made my first homemade pizza.  And let me tell you, it’s life changing.

In order to avoid missing out any longer, I’ve done what I do best (made a list) of why homemade pizza will be my new “thing”:

1.  First and foremost- it tastes AMAZING

2.  It’s so EASY!

3.  It takes LESS TIME to cook than most other dinners I’ve ever made.

4.  DAVE loved it.

5.  You can make it with whatever you want!  CREATIVITY strongly encouraged.

So I have been reading so many of my favorite bloggers raving about their pizza recipes for a while now.  What finally pushed me over the edge was this picture…


… right?!

I saw this and immediately had to try it out.  The original recipe called for Heirloom Tomatoes which I fully intended to use until I saw the display of bright red Organic Jersey tomatoes practically calling out my name.  I couldn’t resist.

Fresh Mozzarella, Organic Jersey Tomato, & Basil Pizza


1 Pre-Made Pizza Crust**

1 cup fresh Basil leaves + 2 Tbsp for garnish

6 cloves of Garlic

3 Tablespoons Extra-Virgin Olive Oil (divided!)

4oz Fresh Mozzarella Cheese- thinly sliced

2 Organic Jersey Tomatoes, sliced into 1/4 inch thick slices

1/4 teaspoon Black Pepper

1/2 teaspoon Sea Salt


1.  Let dough stand at room temperature for 30 minutes.

2.  Place a pizza stone or heavy baking sheet in the oven.  Preheat to 500, keeping the stone or baking sheet in the oven.

3.  Place basil, garlic, and 2 Tablespoons olive oil in a mini food processor (I used our Magic Bullet for the first time in 3 years).  Pulse a few times to form a paste.  Add remaining 1 Tablespoon of oil and pulse until smooth.

4.  Roll dough as large as possible (14 inches or so), on a floured surface.  Piece entire surface with a fork.  Carefully remove the stone or baking sheet from the oven and arrange the dough on the surface.  Spread the basil mixture over the dough.  Top evenly with cheese, tomatoes, and black pepper.  

5.  Bake at 500 for 10-12 minutes or until the crust is browned and crisp.  Top with the remaining 2 Tablespoons of sliced fresh basil and sea salt.  (Crushed red pepper an an extra little drizzle of EVOO optional!)

Recipe adapted from:  Cooking Light

**So I don’t feel like I’m cheating because the original recipe says you should use refrigerated dough.  Maybe one day I’ll make my own, but for now, I’ll recommend using Trader Joe’s dough.  I also have to admit that for this pizza I used dough from Lazaro’s- a famous pizza place in Philly down the street from us.  I just had to.  YUM**

I could sit here and rave about the pizza, but it might be more fun to just shut up and let you look at some really naughty pizza porn.  I think that’s what we’ll do.  ENJOY!


Since this is only my first pizza- I don't even have a rolling pin!  Will have to add that to my list this year :)

Since this is only my first pizza- I don’t even have a rolling pin! Will have to add that to my list this year 🙂

Was able to use my mandolin for the second time ever!  Cut these gorgeous tom's perfectly!  (I also used it for the Mozz)

Was able to use my mandolin for the second time ever! Cut these gorgeous tom’s perfectly! (I also used it for the Mozz)

Fork'd dough!

Fork’d dough!

Delightful basil sauce... so bright!

Delightful basil sauce… so bright!

Ready to pop in the oven

Ready to pop in the oven

golden crust...

golden crust…

So much flavor!  Love the globs of fresh mozz...

So much flavor! Love the globs of fresh mozz…



And hey… look… it’s Meatless MONDAY!

Creamy Carrot Soup w/ Scallion-Poppy Topping

I know it’s getting warmer out here in Philly.  The geese have returned to the parking lot where I work (next to the river), it’s sunny on my ride home, and it’s starting to feel like that time of year where I can go get Fro-Yo or Ice Cream every day.

I love seeing my "Friends" when I'm leaving work!

I love seeing my “Friends” when I’m leaving work!

With all of that being said… I still am trying to squeeze in a few more soup recipes for you.  I can’t get enough of soup and that’s just going to have to be okay going into the Springtime here.

Today’s recipe is a really healthy vegetarian soup which I served as a main course for dinner (maybe a little more than 6 servings).  It would also be a great starter making the suggested 12 servings.

My Fitness Pal tells me that splitting this recipe into 6 makes a 179 calorie dish.  Considering how full I was after I ate this, I’m VERY pleased here.

Creamy Carrot Soup w/ Scallion-Poppy Topping


2 Tablespoons Unsalted Butter

2 Tablespoons Grapeseed Oil, DIVIDED

1 Onion, coarsely chopped

1 quart (box) of Low Sodium, Organic Veggie Broth

1 quart of Water

2 lbs Carrots, sliced into 1/3 inch thick discs (approx)

6 Scallions, sliced very thin

2 teaspoons Poppy Seeds

2 Tablespoons Fat Free Half and Half

1/2 cup 2% Milk

Salt & Pepper to taste


1.  In a dutch oven or VERY large pot, melt the butter and 1 Tablespoon of oil.  Add the chopped onion, stir, cover, and cook over low heat stirring occasionally for about 5-7 minutes.

2.  Add the carrots first (i didn’t and splashed EVERYWHERE), then the broth and water.  Bring to a boil over high heat.  Cover and lower the heat to medium-low and simmer until the carrots are soft (about 30 min).    

3.  While the soup is cooking, in a small saucepan, heat a Tablespoon of Oil with the Scallions and Poppy Seeds.  Cook over med-high heat while stirring for about a minute.  Set aside.

4.  Check a carrot to make sure they are cooked, then either blend the soup with an immersion blender or work in batches to puree the soup in a blender until smooth.  Stir in the FF Half and Half (or use heavy cream if you like that sort of thing) and milk.  Simmer over medium heat and stir.  Season with Salt and Pepper to taste.  Serve with the Scallion-Poppy Seed mixture as garnish.

Recipe adapted from:  Food & Wine

Three Carrots = 2lbs?!  I got these babies at the Italian Market for $1 :)

Three Carrots = 2lbs?! I got these babies at the Italian Market for $1 🙂

PicMonkey Collagephoto 1 (6)

I served this soup with "quick biscuits" I tried for the first time... recipe coming soon (Bisquick, Sour Cream, and Sprite... whatttttt?!)

I served this soup with “quick biscuits” I tried for the first time… recipe coming soon (Bisquick, Sour Cream, and Sprite… whatttttt?!)

Look, my scallion-poppy mix turned into a heart when I stirred it :)

Look, my scallion-poppy mix turned into a heart when I stirred it 🙂

Are you still in SOUP-MODE?!  Try one of my other favorites…

Spicy Asian Chicken Noodle Soup

Spicy Asian Chicken Noodle Soup

Buffalo Chicken Soup

Buffalo Chicken Soup

Creamy Tomato Balsamic Soup

Creamy Tomato Balsamic Soup

B+W Bean Quesadillas w/ Avocado Ranch Dip

Hi friends!  On Fridays around here… I always like to say “Happy Friday” to everyone at work, the blog, and well… anyone I talk to!  What am I supposed to say on Mondays… “sorry it’s Monday” or “I know how much today sucks for you too”?  UGH!  Mondays are the WORST around here!

Just about the only thing I’ve been liking Mondays for lately has been sharing fun & new meatless recipes with all of you!  I have been enjoying jumping on this blogging bandwagon of Meatless Mondays… it typically saves me some moolah & lightens up my meal for that day.  Are you in on Meatless Mondays yet?

Today’s meatless recipe was so much fun to make.  I felt really fancy making HOMEMADE ranch dipping sauce.  The best part of it all is that this meal was so simple to make, that I only needed to buy an avocado for it.  I had everything else already at home.  Love it!  I barely adapted this recipe from one of my favorite bloggers, Jessica from How Sweet It Is.  She not only makes some delicious food, but she takes gorgeous photos too!  This recipe was a great find from her blog.

Black & White Bean Quesadillas w/ Avocado Ranch Dip

Serves: 2 for dinner, 4 for lunch or snack

(for the Quesadillas)
1 cup Black Beans, drained and rinsed
1 cup Cannellini Beans, drained and rinsed
1/4 cup Sharp Cheddar Cheese, shredded
2 Slices Pepper Jack Cheese (or you can use shredded)
8 small Corn Tortillas
Olive Oil for the pan
Hot Sauce Optional for topping
(for the Avocado Ranch Dip)
1 ripe Avocado
1/3 cup Sour Cream
1/4 cup Olive Oil (reduced fat) Mayo
2 Tablespoons Parsley (I use freeze dried, you can use fresh or 1T dried)
1 Tablespoon Dried Dill (or 2T if you have fresh)
1 Tablespoon Minced Garlic
1 teaspoon Worcestershire Sauce
1/2 teaspoon Apple Cider Vinegar (orig. calls for white but I was all out!)
1/2 teaspoon Hot Hungarian Paprika (use Smoked if you don’t have this)
1/4 teaspoon Onion Powder
1/4 teaspoon Sea Salt
1/4 teaspoon Ground Black Pepper

1. In a bowl, mash together Black Beans & Cannellini beans with a fork.
2. Heat a large pan, skillet, or flat griddle over medium heat. Add a Tablespoon or so of Olive Oil (just to coat). Once the oil is hot (a minute or so), depending on the size of your pan, place 2 or 4 corn tortillas down on the oil. Cover each with a sprinkling of cheddar cheese. Add a heaping Tablespoon-1/4 cup full of the bean mixture and top with 1/2 slice of Pepperjack Cheese. Take another corn tortilla and place ontop, gently pressing down to smush the bean mixture evenly. (Repeat with other tortillas) Cook until the bottom tortilla is golden brown, then gently flip and cook the other side for 2-4 more minutes until that side is also browning.
3. For the Avocado Ranch Dipping Sauce: Combine all ingredients in a food processor or blender until creamy, scraping down the sides several times as needed. Taste and season more if needed. You can store this dipping sauce in a sealed container for an extra day or two for other recipes if you’d like!

Recipe adapted from Jessica @ How Sweet It Is

So, while the ingredient list here is a little on the long side- don’t get intimidated.  Like, seriously.  It’s mostly stuff you have in your pantry or spice cabinet.  You could also of course, just skip the sauce all together and just use store bought ranch… but that wouldn’t be as rewarding and impressive as making your own.  Try it!

I have a few comments about this one- besides telling you how fabulously amazing these were. (THESE WERE FABULOUSLY AMAZING!!)

1.  Keep in mind that I have been trying to be healthy and lose weight.  While this recipe isn’t the top of any dieting how-to, you should remember this when looking at my recipes.  I cut down on cheese.  I use whole wheat, whole grain, low fat, etc. versions of everything.  I’m sure this recipe would be seriously more fabulously amazing with some extra cheese.   Try it if you’d like!

2.  I typically try to modify recipes not only to make them healthier when possible, but to try to use ingredients I already have in my house.  For this recipe, the small corn tortillas were fine… but if you have large wraps or burrito wraps in your house- go ahead, use them!

3.  I remember from school that you should always have at least three points when you are making lists or numbering… so it only felt right to do that here.  I really only have those two things to say.  🙂

4.  Okay, maybe I should also tell you that you have to try this for your own Meatless Monday and ENJOY!

B&W... not to be confused with the milkshake!

B&W… not to be confused with the milkshake!

This is all I needed for the dip... I had it all at home already.  (Don't you LOVE my moo-cow salt and pepper shakers?? My Mommom bought them for me :) )

This is all I needed for the dip… I had it all at home already. (Don’t you LOVE my moo-cow salt and pepper shakers?? My Mommom bought them for me 🙂 )

Everything into the food processor to be whipped up into your homemade dip

Everything into the food processor to be whipped up into your homemade dip

Nom nom nom!  Delicious quesadillas.

Nom nom nom! Delicious quesadillas.



Dave bought me these gorgeous purple flowers from TJ's this week :)

Dave bought me these gorgeous purple flowers from TJ’s this week 🙂

They make my kitchen look so pretty!!

They make my kitchen look so pretty!!


Or…. try one of these other Meatless Monday Recipes!

Butternut Squash Tacos

Butternut Squash Tacos

Portobello Mushroom Burgers w/ Balsamic Glaze

Portobello Mushroom Burgers w/ Balsamic Glaze

Chickpea & Vegetable Curry (Crockpot!)

Chickpea & Vegetable Curry (Crockpot!)




Red Lentil Dahl & March SRC Reveal

I am so excited to share this amazing recipe with you!  For those of you who missed last month’s Mexican Shepherd’s Pie (yum!)… I have recently been accepted into the Secret Recipe Club, an awesome group of food bloggers who get to make each other’s recipes and post about them.  Every month, I am assigned someone else’s blog, where I can search their ENTIRE collection and re-make one of their recipes.  We then all post our results on the same day and get to see who had us too!  It’s been so fun!

Secret Recipe Club

For March’s SRC, I was assigned the blog “Chit Chat Chomp“.  What is really cool about my assignment, is that Leigh, the writer of Chit Chat Chomp, is from and lives in Melbourne, Australia!!  Holy cow!  I think that’s just about as far away as you can get from Philadelphia.  Reading her recipes and seeing the types of food that she enjoys and how it differs from mine was so interesting and fun.  Leigh’s posts about her vacations made me seriously jealous… it is absolutely gorgeous over there!

I decided to try out an Indian recipe that Leigh got from a Bill Granger Cookbook called Simply Bill.  While Indian food typically seems super complex and intimidating, this recipe is exactly the opposite as the cookbook says… SIMPLE!  That’s what I’m talkin’ about!  The recipe is for Dahl (not to be confused with Dahv, my nickname for my boyfriend Dave, hehe!) and you’re going to want to try it out for yourself.  It’s just that good.


Recipe from:  Chit Chat Chomp


2 Tablespoons Olive Oil

1 Red Onion, finely sliced

1 inch piece of Ginger, peeled & grated

1 teaspoon-1 Tablespoon Minced Garlic

1 Jalapeno or other hot pepper (I kept the seeds in for some extra heat)

1 teaspoon Sea Salt

1 teaspoon Cumin

1 cup Split Red Lentils

3 cups Water

1 Tablespoon Lime Juice

Pinch of Coriander


1.  Heat a saucepan over medium heat and add the olive oil.  Once it’s hot, add the sliced onion, ginger, garlic, jalapeno, salt, and cumin.  Cook for about 10 minutes stirring occasionally until the onion is soft.  Add the lentils and water and cook, stirring occasionally for about 20 minutes, until everything is mixed together and there is no excess water.

2.  Remove from heat and stir the lime juice.  Top with a pinch of coriander and serve hot with warmed naan bread (or other flatbread).

I LOVED this recipe.  Dahl is going to be my new thing.  It’s so good!  The entire time I was eating it, I could not figure out why it was spicy?  It took me almost the entire time eating it to remember that there was a Jalapeno WITH seeds in there.  OH RIGHT.  That’s why it’s hot.  Duh.

I had to take a shot of this pretty red onion... I never use them because they are too strong for me so I'm not used to how pretty they are!

I had to take a shot of this pretty red onion… I never use them because they are too strong for me so I’m not used to how pretty they are!

Adding in some yummy Lentils

Adding in some yummy Lentils

YUMMMMMMMM ... tummy grumbling right now!

YUMMMMMMMM … tummy grumbling right now!

I loved dipping some fresh naan bread into the Dahl, but then again, I could eat fresh Naan bread anytime!

I loved dipping some fresh naan bread into the Dahl, but then again, I could eat fresh Naan bread anytime!

What’s really cool about Lentils is that they are so healthy.  Who knew? (not me… apparently) Lentils are super high in protein, fiber, and iron, and are very low in fat, cholesterol, and sodium.  They are cheap and as you can see, very easy to make.  I bought my lentils from Trader Joe’s a month or two ago but you can absolutely find them anywhere.  The bag I got from TJ’s was only $1.69… loving how cheap this recipe is, and the fact that I’m doing a Meatless Monday by accident!

I bought mine at TJ's

I bought mine at TJ’s

While the original recipe from Chit Chat Chomp was for 4-6 servings, Dave and I split the entire thing and pretty much finished it between the two of us.  We were VERY full, so I would say it should probably have made 3 servings for normal people.  I just couldn’t resist finishing the entire bowl of Dahl knowing how healthy and tasty it was!

With payday still a week away, I think Dave and I will be eating some Dahl again very soon.  YUM!

Thank you so much Leigh for sharing your wonderful recipes with me!  I cannot wait to read more and see more of your gorgeous photos from your travels! 🙂

Now, my friends… take a moment to check out these other AWESOME recipe reveals from this month’s Secret Recipe Club!  There are some that sound sooooo good!

Butternut Squash Tacos

We’re back with Meatless Monday!

I can’t believe I was able to wait until today to share this surprisingly awesome meatless recipe with you.  It was so yummy.  It’s meals like this that I’m reminded how fun it can be to cook without a recipe.

This dinner came about last week when I was at the apartment alone and very bored.  I decided to roast the cut butternut squash I picked up from the market earlier, but had nothing to do with it.

I started off by spreading the squash out on a foil-lined baking sheet sprayed with Pam.  I didn’t know how to season it, so I went with some sea salt and a little bit of black pepper.  I looked up several roasted BS recipes and added a sprinkle of cinnamon onto the squash without realizing that ALL of the recipes included some kind of sweetener… not the type of thing I wanted.  UGH.  I’m stuck with cinnamon and now I have no idea what to do!

I decided to run with it.  Cinnamon could be good on savory squash, right?  Next, I sprinkled some red pepper flakes for good measure.  I can’t make anything anymore without some type of spicy.  Sigh.

After roasting the squash in the oven, I tasted it.  YUMMMM YUM YUM!  It was just a little caramelized on the edges but the inside was soft and creamy.  So good.  The next question became, now what?!

I could have easily stopped there and eaten the entire sheet of squash.  But there was dinner to be made and a hungry boyfriend coming home soon.  Here’s what we ended up with:

Butternut Squash Tacos with Chili Oil Sauteed Spinach

Recipe by:  It’s Good to be the Cook


Cinnamon Roasted Butternut Squash (recipe below)

1 teaspoon Olive Oil + another teaspoon for Tortillas

Sea Salt, Black Pepper

1-2 Dried Chili Peppers (you could use red pepper flakes)

1 bag Baby Spinach

4-6 Small Corn Tortillas

Shredded Cheese (I used Red Fat Mozzarella)



1.  Heat 1 teaspoon Olive Oil in a skillet.  Add chopped Chili Pepper or Red Pepper Flakes and heat, swirling the peppers around, for maybe a minute or two.  Add spinach and pinches of salt & pepper.  Mix together until spinach wilts but does not brown.  Remove from heat and drain.

2.  Add the 2nd teaspoon of Olive Oil to the pan and place on the stove over medium heat.  Using 2 Tortillas at a time, fry the tortillas in the olive oil, flipping once or twice to get both sides.  Season with just a touch of salt.  Remove onto a paper towel and repeat with the remaining tortillas.

3.  Assemble Tacos!  I used the Cheese first, then the Spinach, Butternut Squash, and topped it off with some Cilantro and Black Pepper.  

*Cinnamon Roasted Butternut Squash*

Take 1 container of pre-cut Butternut Squash and spread over a foil-lined baking sheet prepared with Pam Spray.  Drizzle or spray with Olive Oil.  Season with Sea Salt, Black Pepper, and Cinnamon.  Lightly stir to spread seasoning.  Bake in a pre-heated oven of 400 degrees and cook for about 15 minutes.  Take the baking sheet out and stir the squash, spreading out again before putting back in the oven.  Mine cooked for another 15-2o minutes, but you can test doneness just like a potato, by sticking a fork in it.  

Just a little preview of our kitchen!  It's so big :)  Stelly is getting settled in.

Just a little preview of our kitchen! It’s so big 🙂 Stelly is getting settled in.

photo 1 (84)

Squash Tacos

SO, after totally throwing some stuff together, I ended up with a blog-worthy meal!  I ate mine right away and heated up a few later for Dave who loved it too (he was just as surprised as I was)!

The spinach really only had a tiny little kick to it, it was by no means SPICY… which worked exceptionally well with the sweetness of the cinnamon butternut squash.  Oh, and if you haven’t realized, I am now deeply involved in a love affair with corn tortillas. MMM…

Check out these other Meatless Monday Recipes from It’s Good to be the Cook:

Sunflower Seed Purple Pesto

Sunflower Seed Purple Pesto

Portobello Burger w/ Balsamic Glaze

Portobello Burger w/ Balsamic Glaze

And look at Allie from ‘s

Meatless Monday Quinoa!:Allie's Meatless Monday Quinoa



Sunflower Seed Purple Pesto

It’s that Meatless Monday time again!

So, forever ago now… we bought a ton of yummy stuff at the Baltimore Farmer’s Market.  One of my interesting purchases (of many, duh) was Purple Basil.  I’ve never seen this stuff before and immediately thought it would be a cool thing to buy for the blog.  Of course life happened and I’ve been so busy and haven’t even had a chance to tell you about it yet!

My first idea was to try making Pesto, since I never have before.  I figured it would be awesome since it was purple.  While this Pesto TASTED awesome, it looked awful.  I wasn’t thinking and didn’t realize that after blending everything together, my beautiful purple basil would look more like brown goop.  Oh well!  It was delicious anyways.

As I’ve mentioned before, I’ve been into using my Sunflower Seed Oil from Trader Joe’s, so I went with that theme and also used toasted sunflower seeds instead of pine nuts in my pesto.

 Sunflower Seed Purple Pesto

A Recipe by:  It’s Good to be the Cook


2 Cups Purple Basil Leaves, stems removed, rinsed, dried.

1 Tablespoon Garlic, minced

¼ Cup – ½ Cup Grated Parmesan or Pecorino Romano (what I used) Cheese

¼ Cup – ½ Cup Sunflower Seed Oil (or other oil)

½ Cup Toasted Sunflower Seeds

Salt, Pepper

Pasta, Veggies (I used Squash and Fresh Grape Tomtaoes)

Extra Grated Cheese & Toasted Sunflower Seeds for topping


1.  Cook the pasta according to the directions on the box.

2.  Put the basil and sunflower seeds in the food processor.  Blend for 30 seconds or until the basil no longer takes up most of the space.  Add ¼ cup of Oil to start (you can always add more) and ¼ Cup of Cheese (again, you can always add more).  Blend in the food processor until smooth, scraping down the sides if necessary.  Add a sprinkle of salt and pepper, more cheese or oil if you need to.

3.  Add to pasta/veggies, or use as a spread for sandwiches!  

I had made so much Purple Pesto that I was able to freeze some to use for later.  I took Tablespoonfuls onto small pieces of saran wrap, wrapped them up, and then stored in a freezer bag.  This way, I don’t have to defrost the entire thing when I want to use it next!

I told ya it was UGLY!

Yummy! My sister and I really liked this one!