Ice Cube Tray Pesto

Come late summer and early autumn I make pesto.
I do not, however, add the cheese or butter.
 Because I always make freeze it; pouring the deliciousness
into ice cube trays and once frozen popping the green delights out
and storing in one big freezer bag for consumption
throughout the year!

Photo by Bruce Barone.

2 cups tightly packed basil leaves
3 tablespoons pine nuts
1/2 cup olive oil
2 garlic cloves, chopped fine before being added to the processor
1/2 cup grated Parmigiano Reggiano cheese
2 tablespoons grated Romano cheese
3 tablespoons butter, softened

 Blend all ingredients except cheese and butter until relatively smooth. Fold in cheese by hand to give that chunky, rustic texture. Fold in softened butter, incorporating it evenly into the pesto.

If freezing, do not add cheese and butter; add to thawed pesto just before serving. Top with a thin layer of olive oil, which will help keep pesto green.

~Based on a recipe from Marcella Hazan

Black Bean and Fresh Corn Salad

Delicious and colorful; the textures and flavors of this beautiful and inviting salad are splendid together. And very easy to make!

Photo by Bruce Barone.

Ingredients

2 cups cooked or canned black beans, drained (I used canned, GOYA)
2 cups cooked corn kernels, drained (I used corn right off corn-on-the-cob)
2-3 tomatoes, seeded and diced (I used a variety from my garden!)
1 Cubanelle pepper, seeded and diced (From my garden.)
1 Jalapeno pepper (seeded and diced (From my garden.)
1 small Vidalia onion, minced
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
salt and freshly ground black pepper

Directions

Mix all the ingredients together about an hour before serving to blend flavors. Garnish, if desired, with parsley or cilantro. Serve on lettuce or as a colorful relish.

I served it on lettuce and basil from my garden, along with grilled asparagus and grilled hamburgers:

Photo by Bruce Barone.

~~Based on a recipe from "Recipes from a Kitchen Garden," an outstanding cookbook!!!

~~~

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Grilled Salmon Balls

Just like Salmon Cakes but shaped into balls!

Photo by Bruce Barone

Mix together: 2 cups leftover grilled Sockeye Salmon; 1/4 cup shredded coconut; 1 small ear of cooked corn; 1 grilled, peeled, seeded Jalapeno pepper; 1/4 cup cooked Quinoa; 1/4 cup mayo; 1 egg, lightly beaten. Chill. Form into small balls. Grease aluminum foil (or grilling pan) and place balls on it. Heat grill to high. Place foil with balls on grill and cook till brown. Serve with a mayo, lemon, relish, hot sauce.

Great as a pick-up appetizer!