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Enjoy Chef
Janet's delicious Dips, Vinaigrette and Pesto recipes.
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Recipe Menu
Asparagus
Vinaigrette - Serves 4
1 pounds fresh
asparagus -- trimmed, peel the bottom half of stem
1 tablespoons olive oil
1 tablespoons lemon juice
1 tbsp balsamic vinegar
2 teaspoons Dijon-style mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
freshly ground Parmesan
Steam asparagus spears until tender; drain and place on serving
platter.
In small jar with tight-fitting lid, shake together the oil, lemon
juice, mustard, pepper and salt.
When ready
to serve (can be served warm or at room temperature), pour vinaigrette
evenly over asparagus, sprinkle with parmesan and garnish with cherry
tomato halves.
Spinach and Artichoke
Dip
1 lb. boneless chicken breasts
2 tbsp cornstarch
1 tbsp soy sauce
(served with cheese tortellini's on a skewer)
1 pkg. frozen chopped spinach
1 can artichoke hearts ,drained
1/2 c. mayonnaise
1/4 grated Parmesan Cheese
1 tbsp fresh basil, minced
1 clove of garlic, minced
1 1/4 c. low fat yoghurt
salt, pepper to taste
Squeeze spinach dry. In food processor, process spinach and artichokes
until coarsely chopped. Mix in the rest of the ingredients. Garnish
with strips of sun dried tomato. Cook tortellini in salted boiling
water until al dente. Cool and thread on short skewers for dipping.
Or serve on toasted bread
Pesto
Pesto comes from the Italian word pestare, meaning to pound
or bruise. Although most of us think of basil, you can take a handful
of herbs (cilantro, mint, parsley, etc.), some nuts and some garlic,
grind them and you have a pesto. I make a big batch and freeze in
small jars to pull out in winter. Add it to sauce, pizza, or butter
to add some fresh taste. Mixed with fresh, chopped tomatoes on crusty
bread, it makes a great Bruschetta.
Basil Pesto
4 large cloves
of garlic
2 cups of washed and dried basil
1/3 cup of good virgin olive oil
½ cup of pine nuts lightly toasted (be careful)
½ tsp. salt and pepper
I don’t add parmesan cheese at this point in case I’m
cooking for vegans.
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