a little of each

A family's cookbook

Salmon with Pesto Mayo April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:27 pm
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4 (5-6 oz) salmon fillets

2 Tbl crumbled firm-textured bread

¼ cup mayonnaise

3 Tbl purchased basil pesto

1 Tbl grated Parmesan



Thaw fish, if frozen. Preheat broiler. Place bread crumbs in a shallow baking pan. Broil four inches from the heat for one or two minutes, stirring once, until lightly toasted. Set aside. Measure thickness of fish. Place fish on greased unheated rack of broiler pan, tucking under any thin edges. Broil four inches from heat for four to six minutes per ½ inch thickness or until fish flakes easily with a fork. Turn one-inch thick fillets over halfway through broiling. Meanwhile combine mayonnaise and pesto; set aside. Combine toasted breadcrumbs and Parmesan cheese. Spoon mayonnaise mixture over fillets. Sprinkle with bread crumb mixture. Broil one to two minutes more or until crumbs are lightly browned. Makes four servings.


Red Pesto Linguine March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 2:17 pm
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This pesto-style sauce is made with sun-dried tomatoes and chicken broth, creating an intense tomato flavor. Italian parsley substitutes for basil, the traditional herb used in pesto. The pesto can be made up to a week ahead of time and refrigerated or frozen for longer storage. Serves four.


8 oz linguine

3 large garlic cloves

1 ½ cups oil-packed sun-dried tomatoes, well drained

1 ½ cups reduced-sodium chicken broth

1 Tbl extra-virgin olive oil

¼ cup chopped fresh Italian parsley

¼ tsp salt

¼ tsp freshly ground pepper

½ cup (2 oz) freshly shredded Asiago or Parmesan cheese


Cook linguine according to package directions. Meanwhile, chop garlic in food processor until finely minced. Add tomatoes; process until finely chopped. While processor is running, slowly add broth; blend until mixture is pureed. Heat oil in medium saucepan over medium heat until hot. Add tomato mixture; cook 3 to 4 minutes or until hot, stirring frequently. Stir in parsley, salt and pepper. Drain linguine, reserving ½ cup cooking water. Add reserved water to tomato mixture. In large bowl, toss linguine with tomato mixture. Place on serving platter; sprinkle with cheese. If desired, serve with additional cheese.


Pesto Lasagna

Filed under: Pasta and Grains — alittlemoreofeach @ 2:03 pm
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From http://www.allrecipes.com

I served this when I hosted the Chocolate Lover’s Book Club meeting in March 2006. We read Three Junes by Julia Glass, and enjoyed this lasagna, the sun-dried tomato Caesar salad, and Nana Hazel’s Bittersweet Chocolate Sauce over ice cream. Yum!


1 (16 oz) package lasagna noodles

2 Tbl olive oil

1 small onion, chopped

2 cloves garlic, minced

1 (16 oz) package frozen chopped spinach, thawed

7 oz basil pesto

30 oz ricotta cheese

1 egg

½ tsp salt

¼ tsp black pepper

¼ tsp nutmeg

2 cups mozzarella cheese, shredded

¾ cup Alfredo-style pasta sauce

¼ cup Parmesan cheese, grated


In a large skillet over medium heat, sauté the onion and garlic in the olive oil until tender. Add the spinach and Stir. Remove from the heat and stir in the pesto. In a large bowl, mix together the ricotta, mozzarella, egg, salt, pepper and nutmeg. Spread a small amount of olive oil on the bottom of a large baking dish, then layer the noodles, then the spinach mixture and then the ricotta. Repeat the layers ending with noodles on top. Spread the Alfredo sauce on top and sprinkle with the Parmesan. Cover with foil and bake for 45 to 55 minutes at 350 degrees.