If you don't grow basil, you probably look at recipes using fresh basil in large amounts and wonder what goldmine you'll need to rob to get enough money to pay for said basil.  I can't figure out why it's so expensive in the grocery store.  If you don't grow basil, I am sorry, but this post isn't likely for you.

Salmon, dill and mustard are a pretty classic combination, but not one I make very frequently...maybe ever.  I found this whole grain mustard at Aldi for a great price and picked it up.  One night when I had no idea what to make for dinner, slathering some salmon with this mustard and dill just seemed like a good idea, and it was.  It's tasty and quick, and requires only three ingredients.  I will definitely be making this again.  Served with a salad or baked potato/sweet potato, you've got a great meal.

Since Drew and I are the only ones for whom I almost ever make salmon, I am used to making a 2 person portion- I don't try to have salmon leftovers because they're not the best.  If you have more people to feed, this recipe is so easily adjusted.  Just add more mustard and dill. 

Mustard-Dill Salmon
serves two

1- 4 inch (maybe 1/2 lb) piece salmon
1/4 cup good quality mustard (whole grain, dijon, etc)
1 tsp dried dill

Mix the dill and the mustard together and spread in an even layer over the top of your salmon.  Bake the salmon at 400 F for about 8-10 minutes, checking for doneness after 8 minutes.  For a crisper crust try broiling, but watch it carefully! 
  

This blog post is brought to you by Pinterest and my love for almost anything involving pesto.  To me, pesto is a quintessential summer flavor, but transcends seasonality at the same time.  It's great with a bowl of tomato soup on a cold winter's night or spread over spring and summertime vegetables.  Those Italians really know what they're doing.



While playing around on Pinterest one day, I found this recipe and almost ruined my keyboard drooling over it.  Just kidding, but I knew I had to make it, and soon.  I had some pesto I had made several weeks ago, just sitting in the fridge, waiting for this recipe.  I also had leftover grated mozzarella and parmesan cheese from where I made the pizzas. 

I served this with parmesan crusted chicken breast (highly recommended) and warmed up some marinara sauce for dipping.  Drew and I ate practically the whole loaf by ourselves.  In our defense, it was a smaller loaf than originally called for, and that counts, right?



This recipe, since it involves bread that is already baked, is quick and easy, and I have a feeling that if you made this with guests around, they'd think you had Giada de Laurentis in your kitchen. 

Cheesy Pesto Bread
inspired by this pin

1 boule (round loaf) of bread
1/4-1/2 cup pesto (varies based on loaf size and your own love of pesto)
1/2 cup shredded mozzarella or italian blend cheese (or more, depending on loaf size and your own love of cheese)

Preheat oven to 400 degrees. 

Using a serrated or bread knife, cut your bread into one inch cubes, stopping about 1/4" short of slicing all the way through the bread.  In other words, you want to almost cut all the way through it but you want it to still stay together.

Spread the pesto in beween the slices/cubes and then sprinkle the cheese between the cubes and on the top of the bread.

Wrap in aluminum foil and bake 10-12 minutes, or until crust is nicely browned and cheese is melted and bubbly. 

Serve while still warm, plain or with heated marinara sauce for dipping. 

I remember last year going to the small chain restaurant, Nothing but Noodles, with some girl friends and ordering bowtie or farfalle pasta with pesto.  I am pretty sure that it wasn't my first introduction to pesto, but from that night on I was absolutely hooked.  Its combination of sharp pepper-yness from the basil and richness from the olive oil and the subtle nutty flavor the pine nuts contribute are wonderfully balanced and a wake up for your taste buds.  I grew some basil last year, so I made some pesto after that.  I couldn't wait until my basil plant was leafy enough to make more, and Monday my day had come!



While you can purchase enough basil to make pesto, it would make your dish quite expensive.  I'd suggest growing your own or finding a friend who grows basil and get leaves from them.  For this recipe, you'll need two fairly tightly packed cups of basil leaves.  Pine nuts are also somewhat newer in the grocery stores of rural NC, but you should be able to find them in larger stores.  The best price I've found is at Trader Joe's.  If you don't want to fork over the money for those, you can sub in walnuts.

The preparation is very simple; all you need is a food processor, and if you want to do a little pre-food processor prep, a knife. 



If you're not very familiar with pesto, it has a variety of applications!  Besides being a pasta sauce, it can be a sandwich spread or topping (think of it taking the place of mayo) or it can be mixed with mayo or sour cream for an interesting binder for chicken/pasta salad or a dip.  Just google pesto and you'll get the idea. 

Pesto
makes approx. 1 cup pesto

2 cups packed basil leaves
2 cloves garlic
1/4 cup pine nuts
1/2 cup grated Parmigiano Reggiano (parmesan) cheese
Salt and freshly ground pepper, to taste
1/3 cup extra virgin olive oil

If you want, mince the garlic before placing in the bowl of your food processor.  Add all the ingredients except olive oil and pulse until coarsely chopped.  Turn the food processor on and slowly stream in the oil until the pesto mixture is a smooth, sort of thick paste. 

Use immediately or store in small batches in air tight containers in your fridge for 3-4 days or freeze in small batches (an ice cube tray works great here) for up to 3 months.