Main Dishes

Kalprese Salad August 25, 2016 09:06



Looking for an easy way to enjoy delicious August tomatoes? Super fast Kaleprese salad - simply wash and slice your favorite tomatoes and top with a smear of kale pesto. So easy, so good and good for you. Did you know parmigiano reggiano is the cheese of choice on the space station? "The scientific reasons why Parmigiano-Reggiano was and is used as a "food for space" - stated Umberto Solimene, University of Milan and consultant of the "Yuri Gagarin" Russian Centre - lies in its features: high digestibility, high content of calcium in a form that is easily absorbed by the body (extremely useful to restore calcium in bones following the losses determined by the absence of gravity), absence of preservatives and additives, organoleptic pleasantness and palatability".

Kalprese salad

Vine Ripened tomatoes, washed and sliced
Healthy Gourmet Kitchen Kale Pesto

Arrange tomatoes on plate, smear each slice with a small amount (about 1 tsp) of kale pesto.
Optional - drizzle with balsamic vinegar glaze. Enjoy!


Penne Pasta with Kale Pesto and Butternut Squash October 15, 2015 13:40

1 lb Penne Pasta (organic or imported from Europe)
2 lb butternut squash
1/2 jar Healthy Gourmet Kitchen Kale Pesto
1 tablespoon olive oil
Salt and pepper (optional)

Wash and peel butternut squash.

Preheat oven to 350 F.

Cut butternut squash into chunks about 1 inch by 1 inch.

Lightly oil 2 cooking sheets using 1/2 tablespoon of the olive oil, use the other half tablespoon of oil to lightly coat the butternut squash. Spread the butternut squash on the two cooking sheets leaving space between the cubes. Season the squash with salt and pepper to taste.

Roast at 350f for 30 - 40 minutes.

Meanwhile bring a pot of water to boil. Cook the penne pasta according to directions, check to see if pasta is done 3 minutes before package cooking time. Pasta should be cooked al dente ('firm to the bite'), it's not meant to be soft. Pasta cooked al dente has a low glycemic index, overcooking pasta boosts the GI.

Scoop half a jar kale pesto into bowl intended for pasta.

When pasta has completed cooking, drain but do not rinse! Save up to 1/2 cup of the cooking water if necessary to add a little bit at a time to sauce to make the sauce adhere better to the pasta.

Add drained pasta to bowl with pesto and toss. Place serving on plate (one cup pasta) and add roasted butternut squash and gently toss.

Serve warm with optional freshly grated Parmesan cheese.



Pesto Pizza September 4, 2015 09:39

There's nothing like an August tomato fresh from the garden in upstate NY.  Maybe anticipation plays a role but the flavor and fragrance are second to none. Eating fresh tomatoes raw, in a tomato sandwich, or caprese salad is a tradition around here. This pizza, which comes together in less than 15 minutes hands on time, may become a new tradition, it's that good.


Pizza dough of choice

1/4 jar Healthy Gourmet Kitchen Kale Pesto

1 fresh beefsteak tomato

Fresh Mozzarella Cheese

Let pizza dough rise according to instructions. I placed ours in the oven with the oven light on, just enough heat to activate the yeast.

Once dough has risen, punch it down then stretch it to fit a pizza pan (about 12 inches).

Preheat oven to 500 F.

Put pizza dough on pizza pan in oven for five minutes.

Remove dough from oven. Spread pesto on dough

top with tomato slices

and sliced fresh mozzarella.

Bake for 10 - 12 minutes or until cheese is bubbly and starting to turn golden brown.

Remove from oven, cool slightly, slice and enjoy!



Zucchini Pappardelle with Pesto July 17, 2015 10:08

3 large zucchini
1/2 jar Healthy Gourmet Kitchen Pesto
Pinenuts (optional)
Parmesan Reggiano (optional)
1 tablespoon olive oil
Salt & Pepper to taste

This dish comes together fast (under 30 minutes) and is a great way to use all that zucchini. 

Wash and scrub zucchini. Using a mandolin cut the zucchini into thin, long strips. Stop when you reach the seeds and rotate the zucchini, or turn the zucchini as you slice for more evenly wide "Pappardelle." The seeds will make the dish more watery.

Add olive oil to large saute pan and heat over medium high heat. Add zucchini noodles and toss to lightly coat with olive oil. Saute for about 2 minutes just to soften them a little, you still want them to have some bite or be al dente.

Combine cooked zucchini, pesto, salt & pepper in large bowl.

Serve warm topped with Parmesan Reggiano and pine nuts.



Fish With Pesto June 26, 2015 08:56

Pesto is so versatile, besides pasta we also love it on chicken or fish.

1 lb sustainable white fish

1/4 cup flour of choice, if gluten free almond meal works great with fish

1/2 jar Healthy Gourmet Kitchen Pesto

salt and pepper to taste

Place flour on flat plate. Dredge fish in the flour. Lightly salt and pepper.

Oven bake at 350 or pan fry until done - if using sole or flounder about 3 minutes per side, if using cod about 4-5 minutes depending on thickness. You want the fish to be firm and flaky.

Remove from pan or oven and top with pesto.

Delicious, healthy, fast and easy.



One Pot Pesto Primavera June 16, 2015 12:37

Need a healthy dinner in a hurry? Get a healthy dose of vegetables in this one pot primavera. Added bonus there's only one pot to wash.


1 jar Healthy Gourmet Kitchen Pesto

6 - 8 large carrots, scrubbed and peeled

2 heads organic broccoli

Pasta of choice (if using wheat based use unbleached unbromated flour)


Fill large pot with water, cover and heat over high heat.

Scrub carrots, peel and slice into 1/2 thick slices. Put in water (no need to wait for it to boil)

Wash broccoli and cut into florets. Use the stems, they're tasty too!

When water comes to a full boil add pasta. Subtract 7 minutes from pasta cooking time and set timer. For example if your pasta takes 11 minutes to cook according to package, set timer for 4 minutes (11 - 7). Stir pasta as water comes back to a boil.

When timer goes off add broccoli.

If your pasta takes less than 5 minutes to cook, add broccoli and pasta at the same time. If you're using angel hair and it only takes 2 minutes to cook, add broccoli, cook for one minute then add pasta.

Drain pasta but do not rinse!!

Add pasta/ veggies to large bowl and toss with one jar Healthy Gourmet Kitchen Pesto.

Serves 8.


Pantry Pesto with Tuna April 6, 2015 11:31

1 garlic clove
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
5- 6 oz Solid White Albacore in Water, drained
1 can oz Organic Cannellini Beans, drained
1/2 cup Kale Pesto
1/2 - 3/4 box angel hair pasta

Put covered pot of water on to boil.

Drain and rinse beans if using canned. If you don't have Cannelli use Garbanzo or Great Northern White beans. Drain tuna.

Heat oil in large saute pan over medium high heat. Peel and mince garlic (can use press) and place garlic along with red pepper flakes and beans into hot oil. Saute for about one minute, add tuna and pesto and continue to saute for an additional minute or two scrapping pan to keep cheese from sticking.

Place pasta in boiling water and cook for 1 - 2 minutes less than package directions for al dante. Drain pasta (reserving 1/2 cup pasta water) and add pasta to saute pan. Thoroughly toss pasta with sauce and serve with grated Parmesan cheese. If you prefer a thinner sauce add a little pasta water or if you prefer more pesto add a little more pesto.

This is called pantry pesto because it will work with any precooked white meat and white bean combination - something you probably have on hand in your pantry. 5 minutes hands on plus the time to boil the water.

Serves 6. Salute!