Arugula Pesto

It's pesto season with all the basil and arugula all ready and in season! Arugula pesto has a bit of a bite to it, and has a great fresh taste. It is great on numerous things, such as pizza, pasta, paninis, sandwiches! The possibilities are endless for this condiment. We keep a jar in our freezer for whenever we need a more exciting pizza topping or are making paninis.

This recipe is made time and time again and we find different uses every single time!

The chickpeas don't have much taste, but give it the thicker texture that holds it together more like pesto.

After adding all of the cheese then you process it again and then it is done!

Arugula Pesto

1/3 cup (or more) of your favorite olive oil

1/2 ounce garlic (about 3 smallish cloves), peeled and sliced [I poached these in olive oil]

6 ounces dry arugula (about 3 cups), preferably very young leaves [if you pick these in hot weather, might need to blanch to mellow flavors]

3 ounces freshly grated Pecorino Romano or Parmesan cheese (about 1 cup)

1 cup canned organic garbanzo beans, drained and rinsed (about 5½ ounces)

Freshly squeezed lemon juice to taste (optional)
Salt to taste

If desired, first cook the garlic:

Heat the olive oil in a small skillet over medium heat. Add the sliced garlic to the hot oil and cook for 1 to 3 minutes until barely golden, turning the slices once.

Combine the arugula, pecorino romano, garbanzo beans, and garlic (spoon it out of the olive oil if you cooked it) in the bowl of a food processor and process until smooth. 

Slowly add the olive oil in a steady stream with the motor running. This will help the pesto emulsify. Add salt to taste and more olive oil and/or freshly squeezed lemon juice if desired.

Arugula pesto will last for at least a week in the refrigerator or awhile in the freezer. After the first day in the fridge, it will become a less appealing green but it still tastes just as good!

Ideas for using pesto include pizza, panini, sandwiches, pasta/pasta salad, and many more. Enjoy the pesto!

Shishito/Padron Peppers

These are to die for, not to spicy, not too mild. Occasionally you will get caught by surprise, but thats why you start out with only a nibble. The hottest part of these peppers are the seeds near the stem, so if your nibble is almost unbearably hot, just nibble around the seeds or don't eat it if you are a spice wimp.

Shishito peppers originated in Japan, while Padron peppers originated in Spain. They both taste almost identical, but from our experience, the shishitos haven't been quite as spicy.

The final product!

First wash all of your peppers. Then put them in a bowl and toss them with about 1 teaspoon of olive oil (1 teaspoon per pint).

Now in a grill basket, grill until the peppers are charred, tossing them around every once and awhile.

When they are done be VERY careful because they will be super hot. Pour them into a bowl and sprinkle them with salt. 

Shishito/Padron peppers (however many you want, we usually do 2 pints for 4 pepper crazy people)

Olive Oil

Salt, to taste

Wash the peppers and then put them in a bowl. Toss with olive oil. Transfer to grill basket (over the sink for any extra oil or water that may have accumulated. Grill the peppers until charred slightly, as seen above. Put in serving bowl and dress with salt to taste. Enjoy!

Bacon Wrapped Dates Stuffed with Parmesan

I know that when I first heard of this, my gears were spinning. I like bacon, I like parmesan, and I like dates. But all together was something completely new to wrap my head around. I will say these are hard to make look nice, but it is okay, because if you can get people to bite into them, it will not matter!

Picture courtesy of Food Network, because I could not take a decent photo!

This is before the dates were put into the oven

The dates are done being cooked, look at all of that delicious goodness (told you I can't take a good picture)

I got the dates, de-juicing on the paper towel

• 18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
• 18 pitted dates (preferably Medjool)
• 6 bacon slices, cut crosswise into thirds

Put oven rack in middle position and preheat oven to 450°F.

Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.