Fresh Basil Pesto recipe: 3 cups packed fresh basil, 2/3 cup extra virgin olive oil, 1/2 cup pine nuts, toasted until golden and cooled, 2/3 cup grated Parmesan cheese, 2-3 cloves garlic, minced, Salt and pepper to taste
Potato, Asparagus, and Mushroom Hash. Since this was chosen to use up ingredients on hand, I used russet potatoes, green onion instead of shallot and onion, pimento instead of roasted peppers. Also steamed potatoes in microwave instead of stove top. Served with an egg on top and some hot sauce.