Thursday, April 28, 2011

May Recipes

Here are the recipes for May, I'm sorry I haven't put them up earlier!

5 May 2011: Ellie's choice! Ellie Krieger picked Whole Grain Spaghetti with Roasted Tomato and Almond Pesto (recipe below)

12 May 2011: Sarah of Sarah's Kitchen Adventures chose Muesli Parfaits, pg. 36 of So Easy

19 May 2011: Chaya of Comfy Cook's Kosher Kitchen selected Peach Pie Smoothie

26 May 2011: Mary of Popsicles and Sandy Feet went for Lemon-Ginger Iced Tea with Berry Cubes

Recipe for May 5th: 
Whole Grain Spaghetti with Roasted Tomato and Almond Pesto

Olive oil cooking spray
1 1/3 pounds ripe plum tomatoes, cored, seeded and quartered (about 6 medium) or 1 15 ounce can fire-roasted tomatoes, drained
1/3 cup blanched sliced almonds
1 medium clove of garlic
1/3 cup lightly packed fresh basil leaves, plus more for garnish
1 teaspoon red wine vinegar
¼ teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
¼ teaspoon salt, plus more to taste
1 pound Whole Grain Spaghetti (note: I like Barilla)

If using fresh tomtatoes, Preheat the oven to 400 degrees. Spray a baking tray with cooking spray. Place the tomatoes on the tray and roast in the oven for 30 minutes, until they are soft and slightly charred. When the tomatoes are nearly done, bring a large pot of water to a boil.

In a medium dry skillet, toast the almonds over a medium-high heat, stirring frequently, until they are golden and fragrant, 3-4 minutes.

Transfer the nuts to a food processor, add the garlic and process until they are finely ground. Add the roasted or canned tomatoes, basil, vinegar and pepper flakes to the processor. As the processor is running, drizzle in the olive oil in a steady stream. Add the parmesan cheese and ¼ teaspoon salt and pulse to combine.

Add the pasta to the water and cook according to the directions on the package. Drain and return the pasta to the pasta pot or to a serving bowl. Add the sauce and toss to combine. Season with additional salt to taste. Serve garnished with whole basil leaves.

Makes 6 servings
Serving size: 1 ¼ cups

Prep time: 12 minutes
Cooking time: 36 minutes


  1. Oh my gosh, that is so cool that Ellie picked one of the recipes! I won't be blogging about it, but I'll be sure to cook along with you ladies this week.

  2. Does anyone have any suggestions for how I could make this without access to a blender or food processor? Maybe just use diced tomatoes and slivered almonds and have a chunky sauce?

  3. How about a mortar and pestle, do you have those at hand? If not, a chunky sauce sounds good!

    I'm quite excited too that Ellie picked a recipe for us too!

  4. Liz, have you bought your ingredients yet? You could always buy some almond flour, that way the almonds would already be super duper fine. And you can use a potato masher to make the tomatoes almost the consistency you want. Of course, a chunky version of the sauce would be great too, I'm sure!

  5. So COOL! I just noticed Ellie picked a recipe for us....can't wait to make it along with the Soba Noodle Bowl (Missed out last week was insane at work!)

    I think you all did great picking May's - everything sounds delicious!

  6. Liz, you could try this in a blender. just a few pulses though. You don't want it to puree. The almond meal is an excellent idea too.
    I can't wait to hear how you all like it!

  7. Good call on the blender ~ I was thinking about you Liz when I made this tonight :)

    Absolutely delicious ~ rich, decadent, easy. I cannot wait for leftovers for lunch tomorrow!

  8. Delightfully Delicious...definitely in our regular rotation from now on...loved by one and all here! Thank you so much, Ellie, it was such fun to make a recipe selected for us by you! Here's my post:


    This was a huge success. Hubby always loved Ellie's meals but this time, he really praised the pasta sauce.

    Three cheers for Ellie.

  10. Smells soooooo good!