Softball lemons

Generally speaking we go to a farmer's market to pick up healthy food to prepare healthy meals.  But, how about dessert?  Last Saturday we took the boys to the St. Johns River Farmers Market.  We visited the KYV Farm booth and picked up some goodies -- kale, rainbow carrots, and softball-size meyer lemons.  At first I thought I was holding a grapefruit.  I had to check the sign twice to make sure I was actually looking at a lemon. 

Although the recipe called for more, it only took one gigantic lemon to make a pan.  They had a perfect balance of sweet and tart. Lemon Bars never tasted better.

Basil Abundance

Remember that burly basil bush from the last post?  Here's one way you can use your basil:

SPINACH BASIL PESTO 

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1 1/2 cups baby spinach leaves

3/4 cup fresh basil leaves

1/2 cup toasted pine nuts

1/2 cup grated Parmesan cheese

4 cloves garlic, peeled and quartered

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

1/2 teaspoon lemon zest

1/2 cup extra-virgin olive oil

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth. (Courtesy of allrecipes.com)

 

I substitute walnuts for pine nuts. I throw in two or three cloves of garlic - I don't want to smell like garlic the next day!  I don't have a food processor and my blender does a fine job. One of my favorite things about this recipe is that you can freeze the pesto in an ice cube tray and pop out a couple cubes to toss in with some pasta. I filled an ice cube tray just before my third baby was born.  Anything to make dinner prep a little easier!

Do you have a favorite basil recipe?