Recipes: 01.04.18

Seasons by the Sea: Recipe for Success in 2018

Roasted Red Pepper Pesto 

I got this recipe from my friend Ellen Weiss about 30 years ago. It is great served on salmon, potatoes, asparagus, just about anything actually.

Makes approximately one and a half to two cups.


2 sweet red peppers, charred under broiler or over gas flame, 

peeled and seeded

About 10 Kalamata olives, pitted

4 cloves garlic

1/2 cup grated Parmesan cheese

5 Tbsp. olive oil


Put all ingredients into food processor or blender and puree to desired 



Resolution Salad

This is a fast, zesty salad, perfect with chicken roasted with Moroccan spices and other salads.

2 lbs. carrots, shredded

4 garlic cloves, crushed

1/2 cup cilantro leaves, coarsely chopped

1 tsp. kosher salt

1 tsp. paprika

2 tsp. cumin

4 Tbsp. olive oil

7 Tbsp. wine vinegar


Toss all ingredients together and refrigerate for about four hours to let flavors blend. Best served at room temperature.