Balsamic Roasted Grapes and Asparagus with Linguine

I know roasted grapes sounds kind of weird, but they are DELICIOUS! The flavor blends really well with the roasted asparagus and the other flavors of this pasta.

Adapted from Taste of Home

Ingredients:
~3 cups seedless grapes (red or black)
~balsamic vinegar
~olive oil
~salt & pepper
~1 pkg. (13.25 oz.) multigrain linguine
~1 bunch asparagus
~1/2 cup pesto
~2 cups spring mix salad greens
~ Parmesan cheese

1. Preheat oven to 425. Place asparagus and grapes on a baking sheet and drizzle with balsamic vinegar and olive oil. Sprinkle with salt and pepper.
2. Bake for 20 minutes, or until grapes start to wrinkle and burst.
3. Cook linguine according to package directions. Drain and reserve 1/2 cup pasta water.
4. Return linguine to pot and toss with pesto and reserved pasta water. Add grapes, asparagus, and salad greens and toss. Sprinkle with Parmesan cheese.

Orzo with Roasted Peppers and Tomatoes

Combines fresh peppers and tomatoes with basil and pesto for a yummy summer pasta.

Created in our kitchen.

Ingredients:
~2 roma tomatoes, chopped
~2 bell peppers or 6 mini bell peppers (I used red, yellow, and orange)
~olive oil
~1/4 cup pesto, fresh or storebought
~3 cloves garlic, minced
~salt and pepper
~1 lb. orzo pasta
~Parmesan cheese
~fresh basil, for garnish

1. Preheat oven to 400 degrees. Arrange peppers and tomatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 15-20 minutes, until roasted.
2. Cook pasta according to package directions (don't forget to salt your water!) Drain.
3. In the pasta pot, heat 1/2 cup olive oil and garlic. Add pasta to the pot and mix. Add pesto, tomatoes, and peppers and stir to combine.
4. Serve in bowls and garnish with fresh basil and Parmesan cheese.

Grilled Veggie Tortillas

from Taste of Home

These are meant to be made on the grill; however, today I used a skillet for steps 1 & 2 and the oven set on broil for step 3.

Ingredients:
1 medium zucchini, cut lengthwise in quarters
1 yellow summer squash, cut lengthwise into quarters
1 sweet red pepper, cut in half
2 tbsp. olive oil
salt
1 large tomato, chopped
1/4 cup mayonnaise
2 tbsp. pesto
1 tbsp. minced fresh basil
1 tbsp. minced fresh oregano
4 whole wheat tortillas (I used 2 flatbreads that we already had in the pantry and they worked great)
1 cup shredded mozzarella cheese (we used chihuahua cheese, which was very tasty)

1. Brush the zucchini, summer squash, and pepper with 1 tbsp. olive oil. Sprinkle with salt. Grill veggies over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2 in. cubes and place in small bowl. Stir in tomato.
2. Combine the mayonnaise, pesto, basil, and oregano and set aside. Brush both sides of the tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed. (With the flatbreads, it did not take that long, so make sure you stay close by and watch them!)
3. Remove from grill. Spread sauce mixture on tortilla and top with veggies. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.

Flatbread Pesto Pizzas

Created last night in our kitchen - makes 2 pizzas

Ingredients:
2 flatbreads
1/4 cup pesto
1/2 pint container of grape tomatoes, halved
1/3 cup goat cheese crumbles
1/2 cup shredded cheese (I used a fontina/asiago blend)
fresh basil leaves

Preheat oven to 375. Split ingredients between the two flatbreads. Layer pesto, cheeses, and tomatoes on flatbreads and top with basil leaves. Basil will become "dried" while baking, so if you would like to keep it fresh, bake pizzas without basil leaves and garnish the pizzas when they are cooling.

Bake at 375 for 10 minutes or until flatbreads become slightly crispy.

Homemade Basil Pesto

From Taste of Home

I've encouraged you to use homemade pesto, so I should probably tell you how to make it!

*if you're not growing basil in your summer garden (or in a planter), now would be a good time to start*

Ingredients:
1 cup tightly packed basil leaves
1 cup tightly packed parsley leaves
1 to 2 garlic cloves
1/2 cup olive oil
1/2 cup grated parmesan cheese
1/4 tsp. salt

Add all ingredients except olive oil to a food processor (if you don't have a food processor, you can use a blender).  Pulse while slowly adding olive oil through the mouth of the food processor.  Pulse until almost smooth.

Fontina Ham Stromboli

From Taste of Home Magazine

Ingredients:
1 med. sized onion, chopped
1 tbsp. olive oil
1 garlic clove, minced
1 loaf frozen bread dough, thawed (make sure you thaw the morning of - it takes a little time!)
1/2 cup pesto
2 tsp. dried basil
1/2 lb. sliced deli ham
1/4 lb. sliced prosciutto
1/2 lb. fontina cheese, sliced
1/4 cup grated parmesan cheese

1. Saute onion in olive oil until tender. Add garlic and cook 1 minute longer. Cool completely.
2. On a greased baking sheet, roll out bread dough to 10x16.  Spread with 2 tbsp. pesto and sprinkle with onion and garlic mixture. Arrange ham, prosciutto, and fontina over the dough to within 1/2 inch of the edges.
3. Roll up jelly-style, starting with the long side. Pinch seams and tuck ends under.
4. Brush with remaining pesto and sprinkle with parmesan cheese. Bake at 350 for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing.

Tomato-Basil Grilled Cheeses

Created last night in our kitchen.

Ingredients:
Tomato-basil bread (I recommend Panera's!)
White cheddar cheese, sliced
Roma tomatoes, sliced
Basil
Pesto - homemade works best!
Butter

Heat skillet on medium-high heat.  Butter outsides of bread, spread pesto on the insides.  Place butter side down on skillet, layer cheese and tomato slices on top. Layer basil leaves on top of cheese and tomatoes.  Top with the other sandwich side.  Grill to yummy perfection and enjoy!