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FareShare Gazette -- September 2006 Recipes

This FareShare Gazette -- September 2006 Recipes recipe uses Honey, Creamy Peanut Butter, Parmesan Cheese, Olive Oil, and Tortellini Cheese Filled. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 cup
• 2 cup
• 1/4 cup
• 1/2 cup
• 1 tbsp
• 8 oz
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 2 cup
• 1/2 tsp
• 3/4 cup
• 3 tbsp
• 2 tbsp

Method (preview)

1. 1

   In a double boiler, melt the carob chips and honey.

2. 2

   When carob chips are melted, remove from stove; add the peanut butter and chopped nuts.

3. 3

   Stir well until blended. (You can add Chinese Noodles if desired.) Pour into 9x13-inch oiled pan.

4. 4

   Refrigerate until set then cut into squares.

5. 5

   Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time).

6. 6

   Add about 1/3 the nuts and garlic, blend again.

7. 7

   Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.

8. 8

   Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta.

9. 9

   Basil pesto keeps in refrigerator one week or freeze for a few months.

10. 10

    Bring a large pot of salted water to a boil with a tablespoon of olive oil.

11. 11

    Cook the tortellini according to package directions.

12. 12

    Drain, reserving 1 cup of the cooking water.

13. 13

    Remove tortellini to a bowl and toss with 3 tablespoons of the pasta water.

14. 14

    Add the peppers, onion, scallions, shallot, peas, olives and pesto to the tortellini; toss to combine.

15. 15

    Season with salt and pepper.

16. 16

    Let rest at room temperature.

17. 17

    Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time).

18. 18

    Add about 1/3 the nuts and garlic, blend again.

19. 19

    Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.

20. 20

    Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta.

21. 21

    Basil pesto keeps in refrigerator one week or freeze for a few months.

22. 22

    Make pastry by hand or in food processor.

23. 23

    Chill for half an hour.

24. 24

    Mix 2 tablespoons fine cornmeal with 2 tablespoons Splenda.

25. 25

    Place pastry on a floured surface and roll out to a 14-inch circle; transfer to parchment lined baking sheet and sprinkle the cornmeal and Splenda over pastry, leaving a 2-inch border all around.

26. 26

    Lay the cut plums, cut side up, some cut side down in a single layer over cornmeal/Splenda mixture and sprinkle with the remainder of the Splenda.

27. 27

    Fold the 2-inch edge over the fruit so that it is enclosed all around the edges, but the center is open.

28. 28

    Beat together one egg yolk with 1 tablespoon milk and brush over the pastry, then sprinkle with a little sugar for a glaze.

29. 29

    Bake in 425F oven for 15 minutes, then cut down to 350F until done.