David Kobos’ Summer Feast

Tuesday, July 21st, 2015

summer-feast

We’re digging our early potatoes right now and I sort out all the small ones for this recipe.  The skins are very tender.  If you’re not growing your own, you should be able to find good ones at a local farmers market—or use the smallest red potatoes from your supermarket—quarter them after cooking.

 

PASTA AND NEW POTATOES WITH PESTO

1 ½ pounds small new potatoes, scrubbed clean, unpeeled
¾ pound pasta such as penne, fusilli, or shells

Drop the potatoes into a pot of boiling salted water.  Bring back to the boil and cook for at least 10 minutes or until they are tender.  Drain in a colander.  Cook the pasta according to package directions, and when al dente, drain in a colander.  In a large bowl toss the potatoes and pasta together.  Add about a half cup of pesto sauce and toss again.  Season to taste with salt and pepper, adding more pesto if desired.  Best served warm or at room temperature.  Serve with grated parmesan cheese and toasted pine nuts.

 

Pesto Sauce

2 cups (packed) fresh basil leaves
¾ cup extra virgin olive oil
5 cloves garlic, smashed and chopped
1 teaspoon salt
1/8 teaspoon ground pepper

Place all ingredients in the bowl of a food processor with the knife blade attached, (you may also use a blender).  Process until smooth.

 

Barbecued Salmon Fillets

Sprinkle your fillets with salt, pepper, and lemon juice—dot with butter.  When your coals are hot, lay the fillets on the grill skin side down and cover.  Check after 12 minutes—using a fork or spatula check the fattest portion of each fillet (do not turn them over).  When done, slide two long spatulas under the skin and lift carefully onto your serving platter.  Garnish with parsley and lemon slices.  Serve hot or at room temperature.

 

Fruit Salad Tips

At our house we use a combination of the best fruits we can find.  I usually sprinkle the salad with juice of a lime.  If the fruit is not perfect, toss with one or two tablespoons of honey.

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