Pesto

 Classic Basil Pesto Recipe

2 cups basil (lightly packed)

1/2 cup parmesan cheese (65 grams)

1/2 cup pine nuts (76 grams)

3 garlic cloves (coarsely chopped)

salt and pepper to taste

1/3 cup olive oil

1. Lightly toast pine nuts. Set aside to cool.
2. In food processor, grind parmesan cheese into small chunks. Measure 1/2 cup.
3. Add basil, cheese, pine nuts, garlic, and some salt and pepper to food processor. Process 3-4 times until slightly broken down. 
4. With the food processor on its lowest speed, stream in olive oil until combined. 
5. Taste for salt and pepper. 
6. Process until pesto is desired texture.

12 cups of basil

3 cups parmesan cheese

3 cups pine nuts

18 garlic cloves

salt and pepper to taste

2 cups olive oil

6 cups basil

1 1/2 cups parmesan

1 1/2 cups pine nuts

9 cloves garlic

salt and pepper to taste

1 cup olive oil

Creamy Meatballs and Mushrooms

 Meatballs

    1/4 cup minced onion

    1 small garlic clove, minced

    1 egg

    1 pound ground turkey

    1/4 teaspoon allspice

    salt and pepper

    6 tablespoons breadcrumbs

    2 tablespoons milk

1. Mix together wet ingredients
2. Add in breadcrumbs and mix to combine
3. Form into 1.5 tablespoon balls (use small cookie scoop)
4. Place on parchment paper line baking sheet
5. Bake at convection 400 for 20-25 minutes

Mushrooms and Cream Sauce

    Mushrooms

    olive oil, salt, pepper

    2 tablespoons unsalted butter

    2 tablespoons AP flour

    1 1/3 cup chicken broth 

    Thyme

    salt and pepper

    Splash of cream (between 2 tablespoons and 1/4 cup)

1. Slice mushrooms. Season with salt and pepper, and saute in olive oil until golden brown.
2. Add in butter and stir until melted.
3. Add in flour and cook the roux for 2-4 minutes until flour is golden brown and cooked.
4. Add in 1/4 cup of broth. Stir to dissolve roux. Add in about half of the remaining broth & stir. Add in rest of broth.
5. Season with thyme, salt, and pepper. 
6. Cook until slightly thickened, about 5 minutes. 
7. Add in meatballs and stir to combine.
8. Serve with mashed potatoes or egg noodles. (Used half a bag of egg noodles)

Thanksgiving 2020

Turkey

Dry Brine - Monday 

https://www.thekitchn.com/how-to-dry-brine-a-turkey-cooking-lessons-from-the-kitchn-212426#post-recipe-8888

• 11 pound turkey
• 3 tablespoons of kosher salt
• 3/4ish tablespoon fresh rosemary
• 10ish springs of fresh thyme
• zest of 1/2 a lemon
• black pepper

Herb Butter Cover - Monday

https://www.halfbakedharvest.com/herb-and-butter-roasted-turkey-with-white-wine-pan-gravy/#bo-recipe

• Half the recipe
• rosemary
• thyme
• lemon zest
• salt and pepper

Weekly Menu June 21-27

Burgers

Chicken Taquitos

https://www.halfbakedharvest.com/crispy-chicken-tinga-taquitos/#bo-recipe
https://www.gimmesomeoven.com/red-enchilada-sauce/ 

Stuffed Peppers

Spaghetti al Limone with grilled chicken

https://smittenkitchen.com/2019/06/simplest-spaghetti-al-limone/