Pesto

Tonight I made pesto. I haven't made it in years, probably because the kids didn't like it at one time. But yesterday I was flipping through my collection of Taste of Home cookbooks, and saw the recipe for Basil Parsley Pesto. My mother has been offering me parsley from her garden all summer, and I hardly ever use it. So I was inspired by the recipe, my mother's parsley, and my soon-to-freeze basil to try pesto again.

Here's the recipe from the 2001 issue of Taste of Home:

1 cup tightly packed fresh basil leaves
1 cup tightly packed fresh parsley leaves
1 to 2 gloves of garlic
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt

Combine all ingredients in a food processor; cover and puree until smooth. Toss with hot cooked pasta.

It was delicious. The kids loved it. It was spicy and peppery and pungent. And so very green. I wish I had thought to try it sooner. It fits in so well with my "eat your colors" mantra.

The recipe did not call for any pine nuts or walnuts, which I wouldn't have used anyway because of DD17's nut allergy. But it was wonderful just the same.

The World's Most Perfect Food

The sweet potato has been called "the world's most perfect food." A nutritional powerhouse, it's high in fiber and full of antioxidants. I feel good serving it to my family and try to include it in many meals.

Today was damp and cool (again) here in the Northeast, so it seemed like a good night to make a warm meal and include some colorful sweet potatoes. One of my favorite ways of preparing them is simply to peel and dice into cubes. For my family of five, I'll use four big sweet potatoes. I toss the cubed potatoes with about two tablespoons of olive or canola oil and some kosher salt. Sometimes I'll add a dash of hot red pepper. Spread them onto a baking sheet and bake for about 30-45 minutes in a 400 degree oven. With a spatula, flip them once halfway through baking. They won't be as crispy as white potatoes cooked this way; rather, they'll be soft and creamy and really delicious.

Mediterranean Pinto Beans

One of my favorite websites is The World's Healthiest Foods (http://www.whfoods.org/). It presents in-depth nutritional information on a wide range of natural (not processed) foods. The website also offers a newsletter, cooking tips to minimize nutrient loss, and recipes. I think it's a great resource for ideas on incorporating healthier foods in our diet.

In my quest to add more legumes as a protein and vegetable source in meals, I've had to search out interesting, tasty ways to serve beans. Recently I tried Mediterranean Pinto Beans from The World's Healthiest Foods, and really liked them. Most of the family did too, although there were a few holdouts. I especially like the addition of anchovies, which were subtle enough to add depth but not overpower the other flavors. Although I like anchovies, I have to hide them in any foods the kids are going to eat.