grilled fish with pesto

ingredients:

• 1 16-ounce package of whole wheat spaghetti
• 1 cup toasted pine nuts, a small amount reserved for garnish
• 4 cloves garlic
• 2 cups basil leaves, washed, one reserved for garnish
• ½ cup parmesan cheese (optional), plus a small amount reserved for garnish
• ½ cup olive oil
• ½ cup vegetable stock or water
• salt and pepper
• 4 6-ounce filets of fish (i used halibut)

boil water and cook the pasta. meanwhile, toast the pine nuts in a frying pan with a pinch of salt. when they turn lightly brown put them in a blender with the garlic, basil, parmesan cheese and olive oil. add a ¼ cup of vegetable stock or water and blend until smooth. you may need to add a bit more stock or water to get the consistency that you like. add plenty of salt and pepper to taste (i use sea salt). serve topped with toasted pine nuts, a basil leaf and parmesan cheese.

lightly brush four 6-ounce filets of fish (halibut, cod, salmon, or sea bass) with olive oil, lemon and salt.  grill for three to five minutes per side depending on how rare you like it. place the grilled fish on top of a plate of spaghetti. top with the pesto sauce, some toasted pine nuts, grated parmesan and shredded basil.

this was the first dinner i made as a wife...enjoy!

easter frog eye salad

i'm not sure why i called this "easter" frog eye salad, other than today is easter, and I made it for easter dinner. this is pretty much a holiday staple around the Campbell household, and one of my all-time favorites. everyone i know has their own adaptation of this famous side dish (actually more of a dessert than side dish), but i got this particular recipe from my new favorite cookbook that my new sister Erin gave me for my birthday - peacocks on my porch {a collection of recipes from the dna cycling widows}. thanks erin! 

frog eye salad

step 1

1 cup sugar

2 tablespoons flour

1 tsp. salt

1 1/4 cups pineapple juice

2 eggs

1 tablespoon butter

1 pkg. acine noodles (i used organic, whole wheat acini noodles - Mmmm...)

in a sauce pan, combine sugar, flour, salt and pineapple juice. heat until thickens. beat eggs in a bowl. add a little bit of the cooked sauce to the eggs and then stir. repeat, adding a little again. (do this so when you add the eggs to the sauce the eggs won't cook and make it lumpy). add egg mixture to sauce. whisk as you pour. add butter. stir as it melts. cook noodles according to package directions. mix together noodles and sauce. let cool.

step 2

2 cans mandarin oranges

1 (20 oz) can pineapple chunks

1 small can pineapple crushed

1 large cool whip

1 cup mini marshmallows (i did almost 3!)

add oranges, pineapple, cool whip and marshmallows. mix all together. refrigerate a few hours (although, i feel that it is the BEST the day after).

enjoy. xo.

eggplant, mint and feta sandwich

i'm trying to expand my tastebuds, and venture into some unknown territory. i adapted this recipe from a yummy website. normally, not the biggest fan eggplant, but this sandwich looked pretty good, especially with the cheese - and i jump at the chance to use olive oil. eggplant is a good protein source. thick and "meaty". such is the life of a vegetarian...

eggplant, mint and feta sandwich

ingredients

1 medium eggplant, sliced into 1/2 inch thick rounds

2 tablespoons olive oil

2 tablespoons balsamic vinegar

salt and pepper, to taste

8 slices wheat bread (i prefer ezekiel bread)

1/2 cup hummus

12 slices feta cheese, about 1/4 inch thick

1 cup mint leaves, julienned

4 pieces of red leaf lettuce

directions

prepare eggplant: preheat oven to 450 degrees F.

in a small bowl, combine olive oil and vinegar and season with salt and pepper.

lay eggplant rounds on a baking sheet and, using a brush, coat each piece with the olive oil mixture, flip the eggplant and brush the remaining sides.

bake the eggplant for 20-25 minutes, turning once.

remove and let cool.