http://www.facebook.com/album.php?aid=47391&id=1074827749&l=3d5b2dfce6

if we get picked as a finalist, and you say we can lobby all we want (smile), are we able to submit a tasty-looking picture of our entry to be posted on here to help sway the voters? LOL

BASIL AND GARLIC SCAPE PESTO

yield: about 2 1/2 cups

3 c packed fresh basil leaves
1 c chopped garlic scapes
1 1/2-2 c olive oil
1/2 c grated pecorino romano
1 tsp salt
fresh cracked black pepper

Wash and dry basil leaves. I use a salad spinner to dry them in a flash!
Wash and chop the garlic scapes.
Place basil and scapes in a blender, along with half of the olive oil and the grated pecorino romano. (If you bought your cheese in a chunk – like I did – pulse chunks of it in a food processor until finely grated).
Pulse a few times, then blend. Gradually add remaining olive to reach desired consistency. Add salt and pepper, and blend a few more times.
Serve immediately, or place in a jar to store. To keep it from turning brown in the jar, pour a little olive oil on top – it protects it from the air!

1 cup dried unsulphured Turkish apricots, rehydrated in boiling water to cover, about 20-30 min.

1/2 cup EVOO, plus 1/4 cup
1 bag of chocolate chips sweetened with cane sugar

Process drained, rehydrated apricots with 1/2 cup of the EVOO in a food processor until a thick, slightly chunky paste is formed. Scrape the mixture into a small mixing bowl and add the remaining 1/4 cup of EVOO, mixing well. You want pockets of oil scattered throughout. Freeze the mixture until completely solid. Move to the fridge to “thaw” – you want it to unfreeze, but because of the freezing your EVOO/apricot mixture should NOT be “oily” or liquid-looking, but should have a thick whipped, almost icing-like consistency, so you can run your finger through the bowl and you leave a trail that doesn’t fill up with liquid. While mixture is “thawing” in the fridge, over a double boiler melt 1 bag of dark chocolate chips sweetened with cane sugar (you can find these in most Whole Foods or health food stores), and let chocolate COMPLETELY cool – no warmth allowed. While that’s cooling, have a wax paper-lined tray or plate ready to be popped flat into the freezer. Using a cookie dough/melon baller scoop, scoop out rounded balls of the apricot/EVOO mixture, working very quickly so they do not melt, placing on the tray. Pop the tray into the freezer for another 1 or 2 to harden. When you’re ready to coat them, line another tray with wax paper (preferably one that you have kept cold in the freezer as well), and with 2 cold spoons, dunk each truffle into the cooled chocolate and place on new cold, lined tray, again working very quickly. Pop into the freezer for at least 30-60 minutes, then move to the fridge to keep cold but slightly thawed for at least an hour before serving.

The fruity EVOO pairs well with the mild, subtly sweet, fruity apricots without either being overwhelmed. Enjoy!

Old World Hummus
2 cups garbanzo beans
1 cup “juice” from garbanzo beans
1/2 lemon
1 1/2 T. Tahini
1-2 Cloves Garlic
3 T. Unrefined, Extra Virgin Olive Oil (save 1 T. for topping)
1/4 tsp. Coriander
1/2 tsp. Cumin
1/2 tsp. Unrefined Sea Salt
Roasted Pine Nuts (optional)

Slightly brown pine nuts in oven and set aside for topping.

In blender or food processor, add garbanzo beans, garbanzo “juice” from garbanzo beans, lemon juice, tahini, garlic, 2 tablespoons EVOO, coriander, cumin, and sea salt. Blend until consistency is smooth throughout and there are no chunks (1-2 minutes). If mixture is not smooth and creamy, you may need to add more juice and/or EVOO.

With spatula, remove mixture from blender/food processor, top with pine nuts, and a drizzle of EVOO on top.

Hint: we usually go through this pretty quickly, so I will often double the recipe. Enjoy!

Simple Sauteed Asparagus & Red Potatoes

Ingredients:
1/3 cup Extra Virgin Olive Oil
1 Tbsp. sea salt (I used Eden, because it’s not refined. I think it’s “French”)
2 Tbsp. black pepper (use less if you like!)
1.5 lb. small, red potatoes (fresher the better, less spuds)
2 lbs. green asparagus (fresh)

Instructions:
Rinse and chop the potatoes into quarters. Set aside in a colander to dry a bit.
Rinse and chop the asparagus, but discard the bottom 1-2 inches (compost it or something) – that part is too tough and chewy.
In a skillet, frying pan or a wok, heat the olive oil on medium-low.
Add the potatoes and stir to coat in oil. Cover and let them get soft, about 15-20 minutes on low heat.
Remove the cover and add the asparagus. Turn the heat up to Medium (I have a gas burner so I’m really guesstimating on the Low, Medium, High heat settings).
With the spatula, mix things loosely and add salt and pepper. Let it saute for about 2 minutes.
Cover it again with the lid, and turn the heat down to low. Leave it for 3 or 4 minutes.
Remove the lid, turn the heat up to Medium-High and let the moisture cook off while you turn things over with the spatula. After a couple of minutes, remove from heat and serve immediately.

It’s nothing fancy, it probably won’t win, but it was fun to actually type up one of my “recipes”!

Peel and Chop Cucumbers and tomatoes to bite size pieces about 1/2 and inch. Place in bowl.
Add Olives.
Cut Cheese into fairly large cubes or crumble in.
In Separate Bowl, add finely chopped Oregano, grated lemon rind, Juice from one Lemon, about 1/2 a cup of Olive Oil. Add Salt and a fresh ground pepper to taste. Mix together. Depending on the sweetness of the Lemon you may need to add more Lemon Juice, Olive Oil or Salt.
Add dressing to salad, toss lightly so as not to break up the cheese chunks.
It’s great when freshly made but even better the next day when all flavors have blended.

Side Note if you have roasted Eggplant, Grilled Red Peppers,grilled Chicken or steak these can also be chopped and added for additional Mediterranean Flavor.

Ingredients
Salmon Fillet Skin On is best
Olive Oil
2 Meyers Lemons
Grey Salt (Celtic Sea Salt)

Directions.
Heat Oven to 375
Lightly Grease bottom of pan with liberal splash of olive oil.
Place rinsed Fillet skin side down.
Grate Lemon Skin from one lemon and dice, sprinkle on top of fish.
Squeeze Juice from that Lemon on top of fish.
Drizzle a fair amount of Olive Oil on top of fish.
Add small sprinkle of sea salt.
Rub in.
Take second Lemon slice it and layer on top.
Bake till top is is browned and flesh is cooked through.
Serve with remaining Olive Oil and Juice from dish drizzled on top.