Tag Archives: pesto uses

Pesto Potatoes with Soft-Boiled Eggs

Posted on by November 19, 2014

I love pesto sauce, like all Summer sun worshippers and Italophiles and these Pesto Potatoes with Soft-Boiled Eggs encourage pesto for breakfast. And this time of year, when basil is still abundant, but it’s time to thinking about preserving Summer’s abundance, I make lots and lots of pesto and freeze it. After all, there’s only so much pesto al pasta and pizza with pesto sauce that you can eat in any given week, but when you make it and freeze it for winter, the number of pesto dishes a person is able to consume is (thankfully) greatly increased. But it doens’t have to be pasta that you make for pesto all winter long. When you need some variety, these Pesto Potatoes with Soft-Boiled Eggs are a delicious use that makes Pesto great for an easy weeknight dinner, or even a great brunch. It’s really simple; we’re just making an alternative potato salad and then topping it with soft-boiled eggs, instead of my standard poached. Pesto Potatoes with Soft-Boiled Eggs are also a great shoulder season meal, as the potatoes feel a little more substantial and fall, or perfect for getting to enjoy some of your fresh basil in the dead … Continue reading →

Banged Up Tomato Sauce

Posted on by October 27, 2014

In continuing with my dog days of Summer, utilizing the market, savoring the summer, preparing for the winter themed posts as of late, I bring you the really simple Banged Up Tomato Sauce. Simple though it may be, I made it dramatic and elegant by making two pots of sauce at the same time, in two colors, and then swirled them together in the bowl for serving. So beautiful, and an important reminder that the simplest things can be the best. I make Banged Up Tomato Sauce in large quantities and then freeze it when the $1.00 bin is full of beautiful tomatoes, hence the name. Tomatoes do not need to be pristine for sauce, that’s what my Peach Caprése Salad is all about. Most recently at the market, the dollar bin was full of yellow, orange, and red tomatoes and I knew I wanted to do two colors side by side. I bought about 8 pounds of red and 4 pounds yellow and orange as well as three giant Vidalia onions (but any sweet ones will do) and lots of garlic for a little over $10.00. I made the onion base part of the recipe for both sauces at the same time … Continue reading →