Peachy Perfection: A Colorado Summer Staple

Every summer, Coloradans eagerly anticipate the arrival of Palisade peaches. These tender, flavor-packed, and juicy peaches are a true testament to Colorado’s agricultural prowess. While they start appearing in grocery stores and farmers’ markets as early as late June, I prefer to wait until late July or August for the peak of the season. By the end of August, my kitchen is overflowing with the fragrant bounty of these delectable peaches!

The Quest for the Perfect Fresh Peach Sauce Recipe

Last summer during peach season, I embarked on a mission to create a homemade peach sauce that would be the perfect topping for my Aunt Dee-Dee’s legendary cheesecake. The goal was to develop a sauce that wasn’t overly complicated or sweet and allowed the natural flavor of the peaches to shine through. After experimenting with various ingredients and methods, I’ve finally arrived at a peach sauce that I’m confident is worthy of sharing.

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Delicious Peach Sauce Recipe Ingredients

How to Make Peach Sauce 

Making delicious homemade peach sauce is a straightforward process that yields amazing results. Here’s all you have to do:

1. Prep the peaches.
   Cut an X on the bottom of each peach, then, one at a time, drop them in boiling water for 45-60 seconds. Cool to the touch, then pull off skins. (Find more details in my post How to Peel a Peach.) Cut in half, twist halves to pull apart, then slice and chop into small pieces (around 1/4 to 1/2-inch).
2. Cook sauce.
   In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes, stirring occasionally.
3. Add salt and cornstarch.
   Stir in salt and cornstarch mixed with water; cook just until it thickens, around 3 to 4 minutes.
4. Add vinegar, cool, and refrigerate.
   Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.

Variations and Substitutions

While the basic peach sauce recipe is delicious as is, there are ways in which you can modify it to suit your tastes and/or dietary restrictions. Here are a few ideas:

• After adding the vinegar, stir in 1/3 cup chopped toasted chopped nuts – almonds, pecans, walnuts, or pistachios
• Stir in a splash of brandy, bourbon, or dark rum in place of the vinegar.
• Use brown sugar instead of granulated sugar, for a darker color and more complex flavor profile.
• Add ground cinnamon (around 1/2 teaspoon) when cooking the peaches.
• Add 1/4 teaspoon vanilla or almond extract when cooking the peaches.
• Add 1/2 to 1 teaspoon chopped jalapeno peppers when cooking the peaches (this version works best with cooked meats).

Serving Suggestions for Homemade Peach Sauce

There are seemingly endless ways to use this amazing sauce! Here are a few suggestions:

• Breakfast options – spoon over French toast, our Blueberry Buttermilk Pancakes, or waffles. Alternatively, stir into plain or vanilla yogurt and top with berries and granola.
• Dinner options – Serve alongside grilled or roasted pork, chicken or fish.
• Dessert options – Spoon over Aunt Dee Dee’s Cheesecake, our Mini Lemon Cakes, vanilla ice cream, pound cake slices, or shortcake. You could also make a yogurt parfait, layering yogurt, peach sauce, and granola in a wine glass.

Storing Peach Sauce

Once the peach sauce has cooled, transfer it to an airtight container and store it in the refrigerator. It will last for 5 days. Can also be frozen for up to 3 months.

Other Divine Recipes Featuring Peaches

• Peach Muffins with Fresh Peaches and Sour Cream
• Individual Peach Upside-Down Spice Cakes
• Peach Blueberry Pie
• Peach Ice Cream
• Butterscotch Pudding Filled Peaches
• No Yeast Cinnamon Rolls with Peach Filling
• Tomato Peach Salad with Lime Dressing
• Grilled Peach Salad Recipe
• Roasted Peaches, Plums and Nectarines with Candied Walnuts

How to Make Peach Sauce (Easy Homemade Recipe!)

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When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity. The resulting delicious sauce is the perfect accompaniment to both sweet and savory dishes!

• Prep Time: 10 minutes
• Cooling Time: 120 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 50 minutes
• Yield: 2 1/2 cups
• Diet: Gluten Free

Ingredients

• 1 1/2 pounds fresh ripe peaches (around 4 large), peeled, pitted and chopped
• 1 cup granulated sugar, or more to taste
• 1/3 cup water
• Zest and juice from 1 large navel orange
• Zest and juice from 1 large lemon
• Pinch or 2 of kosher salt
• 1 1/2 teaspoons cornstarch mixed with 1 1/2 teaspoons water (looks like milk)
• 1 teaspoon Peach White Balsamic Vinegar – can substitute plain white balsamic vinegar (or omit)

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Instructions

1. In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes.
2. Stir in salt and cornstarch mixture; cook just until it thickens, around 3 to 4 minutes.
3. Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.
4. Serve at room temperature.

Notes

Make ahead: Sauce will last up to 5 days in the refrigerator. It can also be frozen for up to 2 months.

Serving suggestions: Serve spooned over grilled or roasted pork, chicken, fish, Aunt Dee-Dee’s Cheesecake, Lemon Mini Cakes, ice cream, shortcake, pound cake, French toast, waffles, or Blueberry Buttermilk Pancakes. Can also be stirred into plain or vanilla yogurt (I prefer Greek).

• Author: Lee Clayton Roper
• Category: Sauces
• Method: Stovetop
• Cuisine: American

The post How to Make Peach Sauce (Easy Homemade Recipe!) appeared first on A Well Seasoned Kitchen.

As a Colorado native, I grew up eating lots of grass-fed meat – including lamb. After all, Colorado is known as having the best, most flavorful lamb around! Nowadays, I love serving rack of lamb at a dinner party. It’s actually very easy to prepare; the key is making sure your butcher preps the rack for you (see details below).

Creating This Frenched Rack of Lamb Recipe

I have been serving my mom’s recipe for Rack of Lamb with Nut Crust for several years, but one day I decided to create a new version of the dish that doesn’t rely on breadcrumbs in the coating. While searching for inspiration, I came across a recipe for Fresh Mint Sauce in the recipe box from our close family friends, the Gordons. Intrigued by their fresh and unique take on the classic lamb accompaniment, I was inspired to pair it with my own twist on mom’s lamb recipe. My new version features a flavorful coating of Dijon mustard, rosemary, and spices, replacing both the breadcrumbs and the nuts.

What You’ll Need for This Rack of Lamb Recipe

What makes this rack of lamb recipe unique is its distinctive earthy, tangy, and bright coating. Through research and experimentation, I identified ingredients that complement both lamb and mint, resulting in a delightful mixture that my friends and family love.

Here’s what you’ll need (details, including quantities, are included in the recipe card below):

• Rack of lamb, frenched (see details below) and fat removed – I recommend using American rack of lamb, not lamb from New Zealand or Australia. An American rack will weigh more, have larger racks (or chops), more marbling, and a milder flavor (less likely to taste “gamey”).
• Kosher salt
• Fresh ground pepper
• Extra virgin olive oil
• Dijon mustard
• Garlic
• Ground cumin
• Ground coriander
• Rosemary
• Paprika

Frenched Rack of Lamb – What to Ask the Butcher

So, here’s what you need to ask your butcher to do (if he/she hasn’t already) to prep your rack of lamb for you:

1. Make sure the rack of lamb has been trimmed (a.k.a. “frenched”): all the meat, fat and membrane is removed from the individual bones that stick out of the meaty part.
2. Reduce the fat on the top of the meaty part to only around 1/8-inch thick.
3. Lastly, the chine bone should be removed from the bottom.

Here’s what it should look like:

Ingredients for Rack of Lamb Mint Sauce

As it happens, the Gordons’ Fresh Mint Sauce is a twist on the classic mint sauce that has been a traditional accompaniment to lamb in England for many years. Personally, I prefer the English version to the American mint jelly, as it is fresh, tangy, and not overly sweet. You only need 4 ingredients to create this delightful mint sauce:

• Fresh mint leaves
• White wine vinegar
• Granulated sugar
• Lemon juice

How to Cook Rack of Lamb

Creating this elegant lamb dish is surprisingly easy; here’s what you need to do:

1. Preheat oven to 300 degrees.
2. Season lamb with salt and pepper.
3. Sear lamb; cool.
   In a large heavy skillet (I like to use cast iron) over medium-high, heat 1 1/2 teaspoons of olive oil. When hot, brown the rack of lamb on all sides – around 1 to 2 minutes per side in a cast iron skillet; a minute or two longer in a regular skillet. Set aside to cool, fat side up.
4. Make coating; brush on lamb.
   In a small mixing bowl, stir together the mustard, garlic, cumin, coriander, rosemary, paprika and remaining 2 1/2 teaspoons olive oil. Brush top and sides of lamb with the mustard mixture.
5. Roast lamb.
   Place on a rack in a rimmed cookie sheet or roasting pan. Roast until lamb reaches desired internal temperature – 135 for medium rare, 145 for medium.
6. Rest; serve.
   Remove from oven, cover loosely with foil and let sit for 10 to 15 minutes before carving and serving.

Cooking a Rack of Lamb: How to Make Mint Sauce

This is a super easy sauce to make – just chop, stir, and let rest:

1. Combine ingredients.
   In a small mixing bowl, stir together chopped mint, vinegar, boiling water, sugar, and lemon juice.
2. Cover; let rest.
   Cover and let stand in a warm place for at least 30 minutes, stirring occasionally. Serve warm or at room temperature.

Lamb Rack Make Ahead Instructions

Portions of this dish can be made ahead, reducing stress the evening of your dinner:

• Mint sauce can be made up to two days ahead, covered and refrigerated.
• Mustard coating can be prepared earlier in the day, covered and refrigerated. Bring both to room temperature before using.

What to Serve with Frenched Lamb Rack Recipe

Here are a few ideas for side dishes to serve with rack of lamb:

How to Store this Lamb Rack Recipe

Place any leftovers in an airtight container and refrigerate for up to 3 days.

Reheating Cooked Rack of Lamb

Wrap cooked lamb in foil and place in a preheated 325-degree oven. Heat for 10 minutes to maintain the same level of doneness; 15 minutes for the next level (e.g., if lamb was originally cooked medium-rare, then 15 minutes of reheating will deliver medium doneness). Let sit for 10 minutes before serving.

Frenched Lamb Rack Recipe with Mint Sauce

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This easy, elegant Mustard Crusted Roasted Rack of Lamb with Fresh Mint Sauce is a dish that is sure to impress without requiring too much effort in the kitchen. The earthy, tangy mustard crust perfectly complements the tender and juicy lamb chops, while the fresh mint sauce (no jelly!) adds a bright and refreshing finish to the dish. Unlike some high-temperature roasting methods, my recipe opts for a slower roast, making it easy to achieve evenly cooked lamb chops with a crispy, flavorful crust.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Total Time: 45 minutes
• Yield: 3 to 4 servings
• Diet: Gluten Free

Ingredients

Mustard Crusted Rack of Lamb

• 1 rack of lamb, frenched and fat removed (around 1 3/4 pounds) – see Note
• Kosher salt
• Fresh ground pepper
• 4 teaspoons extra virgin olive oil, divided use
• 2 tablespoons Dijon mustard
• 2 garlic cloves, chopped or crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon finely chopped rosemary
• 1/4 teaspoon paprika

Fresh Mint Sauce

• 1/3 cup finely chopped fresh mint leaves (1 2/3-ounce package is the perfect amount)
• 1/3 cup white wine vinegar
• 1/4 cup boiling water
• 5 to 6 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice

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Instructions

Mustard Crusted Rack of Lamb

1. Preheat oven to 300 degrees.
2. Season lamb with salt and pepper.
3. In a large heavy skillet (I like to use cast iron) over medium-high, heat 1 1/2 teaspoons of the olive oil. When hot (see Tip below), brown the rack of lamb on all sides – around 1 to 2 minutes per side in an iron skillet; a minute or two longer in a regular skillet. Set aside to cool, fat side up.
4. In a small mixing bowl, stir together the mustard, garlic, cumin, coriander, rosemary, paprika and remaining 2 1/2 teaspoons olive oil. Brush top and sides of lamb with the mustard mixture.
5. Place on a rack in a rimmed cookie sheet or roasting pan. Roast until lamb reaches desired internal temperature – 135 for medium rare, 145 for medium.
6. Remove from oven and let sit for 10 to 15 minutes before carving and serving.

Fresh Mint Sauce

1. In a small mixing bowl, stir together chopped mint, vinegar, boiling water, sugar and lemon juice.
2. Cover and let stand in a warm place for at least 30 minutes, stirring occasionally. Serve warm or at room temperature.

Notes

Make ahead: Mint sauce can be made up to two days ahead, covered and refrigerated. Mustard mixture can be prepared earlier in the day, covered and refrigerated. Bring both to room temperature before using.

Reheating cooked rack of lamb: Wrap in foil and place in a 325 degree oven. Cook for 10 minutes to maintain same level of doneness; 15 minutes for next level (e.g., if lamb was originally cooked medium-rare, then 15 minutes of reheating will deliver medium doneness). Let sit for 10 minutes before serving.

Note on rack of lamb: Make sure the rack has been trimmed – a.k.a. “frenched” – which is removing all the meat, fat and membrane from the individual bones that stick out of the meaty part. The fat on the top of the meaty part should be cut down to only around 1/8-inch thick. Lastly, the chine bone should be removed from the bottom.

Tip on testing hot oil: Place the handle of a wooden spoon (or other wooden cooking utensil) into the oil, touching the bottom of the pan. If bubbles steadily arise around the handle, the oil is hot enough!

• Author: Lee Clayton Roper
• Category: lamb, meat, gluten free, main dish, easy entertaining
• Method: Roast
• Cuisine: American

The post Frenched Rack of Lamb with Mint Sauce appeared first on A Well Seasoned Kitchen.

You will love this Grilled Cauliflower

Grilled Cauliflower Recipe Ingredients

How to Make Grilled Cauliflower Steaks

How to Cut Cauliflower Steaks

1. Remove outer leaves from cauliflower head and cut the stem so that it is flat and flush with the base of the crown.
2. Place cauliflower, with the now flat (stem) side down, on a work surface. Cut down through the head, cutting into 3/4-inch thick slices. Don’t worry if some of the slices break apart into two or three pieces; just grill the larger partial ones along with the full slices, saving the smaller bits for another use (like our Curried Cauliflower Soup).

How to Make Parmesan Cheese Sauce

All you have to do to make this creamy, tangy sauce is whisk together sour cream, mayonnaise, mustard, cheese and lemon juice – how easy is that?

Roasting as an Alternative

What to Serve with Parmesan Cauliflower on the Grill

Another option is to cut the cauliflower slices a bit thicker (around 1-inch) and serve as a vegetarian main dish!

How to Store Grilled Cauliflower Steak

If you have leftover cauliflower, place in an airtight container and refrigerate. It will keep for up to 4 days. Reheat in the microwave.

Cauliflower Steak Grilled

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Grilled Cauliflower Steaks with Parmesan Cheese Sauce pack a flavorful punch. Quick and easy to prepare, this recipe takes a humble head of cauliflower and turns it into an impressive and satisfying side dish. Grilling the cauliflower caramelizes the outside and results in a smoky-sweet flavor which perfectly balances the creamy, tangy Parmesan cheese topping. Don’t have a grill? No problem – these steaks can also be roasted in the oven with the same results.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 3 to 4 servings
• Diet: Gluten Free

Ingredients

Parmesan Cheese Sauce

• 3 tablespoons sour cream
• 3 tablespoons mayonnaise
• 1 heaping teaspoon Dijon mustard
• 3 tablespoons freshly grated Parmesan cheese
• Fresh lemon juice, to taste

Cauliflower Steaks

• 1 large head cauliflower
• 2 to 3 tablespoons extra virgin olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Chopped Italian parsley, for garnish

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Instructions

Parmesan Cheese Sauce

1. In a small mixing bowl, whisk together sour cream, mayonnaise, mustard, cheese and lemon juice to taste. Set aside.

Grilled Cauliflower Steaks

1. Preheat grill to medium heat.
2. Slice cauliflower head into 3/4-inch thick slices (see Tip in Notes below). Brush one side of cauliflower with olive oil. Place on a grill pan, oiled side down, cover and grill about 7 minutes or until starting to brown.
3. Turn slices over and brush top with oil, then top with Parmesan sauce. Cover and grill for an additional 6 to 8 minutes or until the cauliflower is crisp-tender.
4. Season to taste with salt and pepper and serve immediately, garnishing with chopped parsley.

Variation: Roasted Cauliflower Steaks

1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or foil.
2. Slice cauliflower head into 3/4-inch thick slices (see Tip in Notes below). Place on prepared baking sheet in a single layer and brush top with olive oil. Roast for 15 minutes.
3. Turn slices over and brush top with oil and roast an additional 5 minutes. Brush tops with Parmesan sauce and continue roasting for an additional 5 to 10 minutes or until cauliflower is crisp-tender.
4. Season to taste with salt and pepper and serve immediately, garnishing with chopped parsley.

Notes

Tip on slicing cauliflower: Remove the outer leaves from the cauliflower and cut the stem so that it is flat and flush with the base of the crown. Place the cauliflower, the flat (stem) side down, on a work surface. Cut down through the head, cutting 1/2 to 3/4-inch thick slices. Don’t worry if some of the slices break apart into two or three pieces; just grill the larger partial ones along with the full slices, saving the smaller bits for another use (like our Curried Cauliflower Soup).

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Side dish, gluten free, camping, easy entertaining
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 219
• Sugar: 4.4 g
• Sodium: 310.8 mg
• Fat: 17.7 g
• Saturated Fat: 3.9 g
• Carbohydrates: 12.1 g
• Fiber: 4.4 g
• Protein: 6.3 g
• Cholesterol: 10.2 mg

The post Parmesan Cauliflower on the Grill appeared first on A Well Seasoned Kitchen.

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You’ll love this Dijon Vinaigrette

Mustard Vinaigrette Recipe Ingredients

Variations:

• Add in chopped tarragon or chives.
• Substitute chopped shallots for the garlic.
• For a different, slightly sweeter flavor, substitute balsamic vinegar (white or dark) for the white wine vinegar.

How to make Dijon Mustard Salad Dressing

Ways to use Dijon Mustard Dressing

Tips for this Dijon Vinaigrette Recipe

How to store Dijon Vinaigrette

This Vinaigrette keeps well stored in a jar with a fitted lid in the refrigerator. Bring to room temperature before using.

Dijon Vinaigrette

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If you’re looking for a quick and easy, flavorful homemade salad dressing recipe, you’ve come to the right place! This Vinaigrette Recipe is a variation of a classic French vinaigrette, adding mustard and garlic. The resulting dressing has bold, tangy flavors that add zest to any salad. I always keep a jar in my refrigerator, making it easy to quickly create a flavorful salad with most any greens.

• Prep Time: 5 mins
• Total Time: 5 minutes
• Yield: around 3/4 cup
• Diet: Gluten Free

Ingredients

• 1/4 cup white wine vinegar or tarragon vinegar
• 2 tablespoons Dijon mustard
• 1 to 1 1/2 teaspoons chopped garlic
• 1/4 teaspoon kosher salt
• 1/2 cup good quality extra virgin olive oil

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Instructions

1.  Place vinegar, mustard, garlic and salt in a medium jar with a fitted lid. Whisk until well combined.
2. Slowly pour in oil while whisking.
3. Store covered in the refrigerator.
4. Bring to room temperature before serving.

Notes

Make ahead: Dressing will keep covered, in the refrigerator for 1 to 2 weeks.

• Author: From “A Well-Seasoned Kitchen®:” by Sally Clayton and Lee Clayton Roper
• Category: Salad dressing
• Method: quick and easy
• Cuisine: French

Nutrition

• Serving Size: 2 teaspoons
• Calories: 53
• Sugar: 0 g
• Sodium: 57.7 mg
• Fat: 5.9 g
• Saturated Fat: 0.8 g
• Carbohydrates: 0.1 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg

More dressings and simple salads

How to Make Caesar Dressing

Easy Recipe for Creamy Arugula Salad Dressing

Easy Spinach Salad Recipe with Lemon Pine Nut Dressing

Flavorful Baby Spinach Salad with Lemon Dijon Dressing

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This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Steamed Broccoli Made Easy

Broccoli was one of my mom’s favorite vegetables. Why? Well, it’s readily available at the grocery store, quick and easy to prepare, good for you and full of both fresh flavor and vibrant color. She often would just steam or roast it, but occasionally she wanted to jazz it up a bit – so she created this 3 ingredient sauce of mayonnaise, sour cream and curry powder. I’ve modified it a bit, switching out the sour cream for nonfat Greek yogurt. This Indian-inspired sauce adds a bit of tang and earthy spice to the sweet, flavorful steamed broccoli – a perfect pairing!

What You’ll Need

Here’s all you’ll need to make this quick and easy broccoli recipe:

• Fresh broccoli
• Mayonnaise
• Greek yogurt or sour cream
• Curry powder
• Lemon
• Kosher salt
• Ground black pepper
• Red pepper flakes (optional)

In terms of equipment, you’ll need a steamer basket that fits inside a large saucepan or Instant Pot cooker.

Equipment

Steamer Basket (for pan/pot)

Sauce Pan (4 quart)

Instant Pot Steamer Basket

Instant Pot

Swaps and Substitutions

• If you can’t find good quality fresh broccoli, substitute frozen.
• In place of water, steam the broccoli with chicken or vegetable broth for added flavor.
• To make this recipe your own, add toasted sesame seeds, chopped walnuts or pecans just before serving.
• A sprinkle of chopped cooked bacon would be delicious.
• Lastly, you could omit the curry sauce and add some grated Parmesan cheese instead!

Tips on How to Steam Broccoli Perfectly Every Time

Broccoli is a nutritious vegetable that contains lots of vitamins and minerals. And, when steamed properly, it becomes tender and delicious. Here are some tips for cooking broccoli perfectly every time, either in a steamer basket or in an Instant Pot (see detailed instructions by cooking method in the recipe card below).

1. Buy Fresh Broccoli

Fresh broccoli is best, but frozen broccoli also works well. To ensure freshness, stalks should be firm and straight, with no sign of wilting or yellowing. Stalks and leaves should be bright green in color, florets tight and dark green.

2. Cut into Broccoli Florets

Starting with a fresh head of broccoli, cut the broccoli florets off from the stalk, leaving some of the stem. Then slice the larger florets in half or quarters. Cutting the broccoli into  pieces helps it cook faster and more evenly. You can peel and slice the stalks into 1/2-inch pieces and steam them, too – or save them for another use (like Healthy Broccoli Soup).

3. Steam Broccoli Properly – Don’t Overcook

Place in steamer basket (over boiling water in a covered saucepan or in an Instant Pot) and steam broccoli until it turns bright green and just starts to soften. Don’t overcook it; broccoli should be crisp tender (I provide recommended times in the recipe card).

4. Season With Lemon Juice

Lemon juice gives broccoli a bright citrusy flavor. Sprinkle a squeeze of lemon juice over cooked broccoli right after removing it from the heat.

How to make Curry Mayo at Home

Curry Mayo is a popular condiment used in Indian cuisine. It is made by combining yogurt with a variey of spices. My mom came up with her own easier version of this savory sauce that you can easily make at home. And, it only has 3 ingredients! Simply stir together Greek yogurt (or sour cream, that’s what mom used), mayonnaise and curry powder. How easy is that? (Specifics provided in the recipe card below).

Steamed Broccoli with Lemon & Curry Mayo Serving Suggestions

This versatile side dish goes with almost any grilled, roasted or sautéed main dish. Here are a few recommendations to try:

• Roasted Salmon Steaks
• Grilled Tuna Steak
• Grilled Chicken with Rosemary Dijon Marinade
• Grilled Chicken with Caramelized Red Onions
• Grilled Ribeye Steak
• Spicy Short Ribs
• Oven Roast Beef Tenderloin
• Dry Rubbed Spiced Pork Tenderloin

Steamed Broccoli with Lemon & Curry Mayo

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Steamed Broccoli with Lemon and Curry Mayo is a great recipe for busy cooks who want a delicious side dish in just minutes. In fact, it’s so easy to make that I often turned to it while camping in our Airstream. Make sure to try this recipe out soon; it’s going to quickly become a favorite among your friends and family.

• Prep Time: 10 mins
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Vegetarian

Ingredients

• 1/2 cup mayonnaise
• 1/3 cup nonfat Greek yogurt (or sour cream)
•  teaspoon curry powder, or more to taste
• 1 pound fresh broccoli
• 1/2 lemon
• Kosher salt, to taste
• Fresh ground pepper, to taste
• Red pepper flakes, optional

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Instructions

1. In a small mixing bowl, stir together mayonnaise, yogurt (or sour cream) and curry powder. Cover and refrigerate to allow the flavors to blend.
2. Cut broccoli into florets; save stems for another use.

A. Steamer Basket in Saucepan Method

1. Place florets in a steaming rack over boiling water; cover and steam for 7 to 10 minutes or until crisp-tender (time needed depends on size of florets and altitude where you live).

B. Instant Pot Method

1.  Pour 1 1/2 to 2 cups water into inner pot of cooker. Insert steamer basket (water should be below the basket). Place florets in basket; seal. Set on Pressure Cook for 0 minutes. As soon as the timer beeps, quick release the steam.

Serving

1. Place broccoli on a serving platter or individual dinner plates.
2. Squeeze fresh lemon over the top.
3. Season to taste with salt and fresh ground pepper. Spoon some sauce over the top, passing remaining sauce on the side.
    

Notes

Make ahead: Sauce can be made up to 2 days in advance, covered and refrigerated.

Roasted broccoli variation: Place broccoli florets in a bowl and drizzle with a tablespoon or two of olive oil. Season with kosher salt and fresh ground pepper. Place on a large rimmed baking sheet and roast in a 400 degree oven for 5 to 6 minutes. Stir broccoli; continue cooking for an additional 7 to 10 minutes, or until crisp-tender.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Side dishes
• Method: Steaming
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 237
• Sugar: 2.5 g
• Sodium: 371.4 mg
• Fat: 21.2 g
• Saturated Fat: 3.3 g
• Carbohydrates: 9.1 g
• Fiber: 3.5 g
• Protein: 4.7 g
• Cholesterol: 12.1 mg

The post Steamed Broccoli with Lemon & Curry Mayo appeared first on A Well Seasoned Kitchen.

I have always loved eggs Benedict, particularly when my mom made it because her Hollandaise sauce was sooo scrumptious. Unfortunately, I didn’t get her to give me her special recipe before she passed away, and I have not been able to find it amongst her recipe boxes or files. I know it was very lemony, without being too tart. So, when a local specialty store asked me to create breakfast and brunch recipes featuring their flavored olive oils and aged balsamic vinegars, I knew this was my opportunity to try and re-create mom’s both mom’s Eggs Benedict as well as her Hollandaise Sauce.

“Big Hit” Blender Hollandaise Sauce Recipe

Mom used the “quick and easy” method for making Hollandaise, which is to do it in a blender. So, I started with a basic blender Hollandaise sauce recipe, and began experimenting. After a few tries (probably 4 or 5!) I finally hit on the winning combination of butter, egg yolks, lemon juice, lemon balsamic vinegar and a lemon-herb flavored oil called Gremolata Olive Oil. Robert LOVED it – as did our friends whom I tried it out on. It was a big hit at one of my cooking classes as well!

What You Need for Eggs Benedict Sauce

You only need 6 ingredients to make this Easy Blender Hollandaise. My recipe starts with the four basic ingredients of a traditional hollandaise sauce, which on it’s own is also divine:

• Egg yolks
• Fresh lemon juice
• Kosher salt
• Unsalted butter

I then add in 2 more ingredients, to intensify the tangy lemon flavor and cut the rich buttery taste a bit:

• Lemon (or white) balsamic vinegar
• Gremolata (or Lemon) Olive Oil – can also use extra virgin olive oil and add lemon zest

How to Make Hollandaise Sauce in a Blender

You’ll be amazed at how easy it is to make hollandaise sauce when you prepare it with a blender. Here’s all you have to do:

1. Separate eggs.
   Separate eggs, placing the yolks in the jar of an electric blender. Place the whites in a sealed jar and refrigerate for another use.
2. Add lemon, vinegar and salt.
   To the egg yolks, add the lemon juice, balsamic vinegar and salt.  Process until well blended.
3. Heat butter and oil.
   Heat butter and oil in a small saucepan over medium heat, just until butter is melted, stirring constantly.
4. Add to blender.
   With the blender running, very slowly pour in warm butter mixture until blended. Taste and adjust lemon juice and salt as needed.

Variations of Eggs Benedict Hollandaise Sauce

While this sauce is excellent on its own, you can also get creative and make it your own by blending in one or more of these ingredients (as the last step):

• Dijon mustard – start with 1 teaspoon, taste and add a bit more as needed.
• Diced green chiles – start with 3 tablespoons.
• Curry powder or smoked paprika – start with 1/4 teaspoon.
• Chopped fresh herbs (tarragon, chives, parsley, cilantro) – start with 3 tablespoons.
• Puréed chipotle peppers in adobo sauce – start with 1/4 teaspoon (it’s very spicy!).

Hollandaise Recipe Storage & Reheating Instructions

If making ahead, place sauce in an airtight container and refrigerate for up to 2 days. Here are two options for reheating:

1. Rewarm in a microwave: Place hollandaise in a microwave safe bowl and zap for 10 seconds; whisk. If very thick, whisk in 1 tablespoon hot water. Place back in microwave and heat in 7 to 8 second increments, whisking in between, until just barely warm (usually just takes around 2 more times). Don’t overcook – it could separate and/or eggs could scramble.
2. Rewarm in a double boiler: Place hollandaise in the top of a double boiler (a pan set on top of simmering water). Heat, stirring constantly, just until barely warm. If very thick, whisk in 1 tablespoon hot water.

Whichever method you use, watch carefully and don’t overcook – it could separate and/or eggs could scramble.

Can you freeze Eggs Benedict Sauce?

Yes you can freeze hollandaise. Place it in an airtight, freezer-safe container (zip top baggies work well) and freeze for up to 1 month. Thaw in the refrigerator overnight, or place frozen baggie in a bowl of warm water.

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More Ways to Use Hollandaise Sauce

In addition to serving over Eggs Benedict, other ways you can use Hollandaise sauce would be with the following dishes:

Other Sauce Recipes You Might Like

• Herb Mayo
• Green Mayo
• Cucumber Dill Sauce
• Parmesan Cheese Sauce
• Horseradish Mustard Sauce
• Creole Mustard Sauce
• Mustard Dill Sauce

Easy Blender Hollandaise Sauce

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Hollandaise Sauce is the perfect topping for Eggs Benedict, and is an excellent sauce to serve with poached fish, asparagus and broccoli as well. This version, preparing it with a blender, is quick and easy (5 minutes or less) and virtually foolproof. Plus, I add in a few special ingredients that both increase the lemony taste as well as reduce the richness from the butter. And, I include lots of “how to” – including make ahead, rewarming, thinning and thickening.

• Yield: 1 1/2 cups
• Diet: Gluten Free

Ingredients

Note: this recipe contains raw egg. Consuming raw egg may increase the risk of foodborne illness. If you prefer, cook the egg in 140-degree water for 3 minutes before using.

• 4 large egg yolks, at room temperature
• 2 tablespoons fresh lemon juice, or more to taste
• 1 tablespoon lemon balsamic vinegar (see Note)
• 1/2 teaspoon kosher salt
• 3/4 cup unsalted butter
• 1/4 cup Gremolata or Lemon Olive Oil (see Note)

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Instructions

1. In the jar of a blender, combine egg yolks, lemon juice, balsamic vinegar and salt.  Process until well blended. Set aside (leave in blender jar).
2. Heat butter and oil in a small saucepan over medium heat, just until butter is melted, stirring constantly.
3. With the blender running, very slowly pour in warm butter mixture until blended. Taste and adjust lemon juice and salt as needed. Set aside. If your sauce is too thick/thin, see directions under Notes below.

Notes

Note on lemon balsamic vinegar: it can be found in specialty stores or on line. You can aso substitute white balsamic vinegar and add a bit more lemon juice (to taste).

Note on Gremolata or lemon olive oil: it can be found in specialty stores or on line. You can substitute extra virgin olive oil and a bit of lemon zest.

How to fix thin/runny sauce: Keep in blender jar and continue processing for another 15 to 30 seconds. Then, let it sit for a few minutes. It should thicken as it sits.

Make ahead: If making ahead, place sauce in an airtight container and refrigerate for up to 2 days. Can also be frozen for up to 1 month. Here are two options for reheating:

1. Rewarm in a microwave: Place hollandaise in a microwave safe bowl and zap for 10 seconds; whisk. If very thick, whisk in 1 tablespoon hot water. Place back in microwave and heat in 7 to 8 second increments, whisking in between, until just barely warm (usually just takes around 2 more times). Don’t overcook – it could separate and/or eggs could scramble.
2. Rewarm in a double boiler: Place hollandaise in the top of a double boiler (a pan set on top of simmering water). Heat, stirring constantly, just until barely warm. If very thick, whisk in 1 tablespoon hot water.

Whichever method you use, watch carefully and don’t overcook – it could separate and/or eggs could scramble.

• Author: Lee Clayton Roper
• Category: quick and easy, sauces, breakfast, brunch
• Method: blender
• Cuisine: French

Note: this recipe was originally posted in 2014 and then significantly updated with new photos and more details in 2022.

The post Blender Hollandaise Sauce for Eggs Benedict appeared first on A Well Seasoned Kitchen.

Crowd-pleasing Ham and Cheese Biscuits are a variation of a traditional Southern recipe, adding in sliced cheese and Green Mayo. Savory ham and cheese slices are nestled inside of buttery, tangy buttermilk biscuits; a dollop of fresh, bright herb-flavored mayo is added to finish. Mouth-wateringly good, these biscuit sandwiches are a perfect addition to any brunch, lunch or cocktail buffet. They’re also perfect for picnics, potlucks and tailgating!

Ham Biscuits – Background

Biscuits stuffed with slices of ham (often country ham) are everywhere in the South. And, with a mother who was raised in Kentucky, we often ate ham biscuits in our family. My maternal grandmother’s moist, buttery Buttermilk Biscuits were stuffed with slices of salty country ham that mom had flown in from her favorite purveyor in Kentucky.  These little bites of deliciousness were served various ways – at tailgating gatherings before Denver Broncos’ games, as part of summer picnics, and at mom and dad’s cocktail parties.

Creating these Ham and Cheese Biscuits

A few years ago, when I was planning a summer picnic menu, I started playing around with mom’s ham biscuit recipe. Adding a slice of cheese was an obvious choice – turning them into a sort of ham and cheese slider. Then I decided to come up with a clever sauce, and thought a flavored mayo would be good.

I tossed a handful of fresh herbs that I had on hand (basil, parsley, chives) into the food processor along with some mayonnaise and whirled it all around until the herbs were chopped and the mayo was a pretty light green color. Well, it was perfect! Not only is it super-flavorful and delicious, this pretty green mayo’s fresh, herb-y piquancy is the perfect match for the salty ham and creamy cheese.

Ham and Cheese Biscuit Sandwiches Ingredients

Here’s what you’ll need to make my grandmother Nama’s Buttermilk Biscuits and the Green Mayo recipe, as well as the additional ingredients to assemble these delectable little sandwiches:

Buttermilk Biscuits

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sugar
• Unsalted butter
• Buttermilk (liquid or powder)

Green Mayo

• Mayonnaise
• Fresh Italian (flat leaf) parsley
• Fresh basil
• Fresh chives

Ham and Cheese Biscuits

• Sliced ham
• Sliced cheese (American, Cheddar or Muenster) – optional
• Fresh basil leaves

Feel free to substitute and/or add other herbs to your taste. I’ve added in fresh tarragon and it was delicious. You can substitute other flavored mayos as well.

How to Make Ham and Cheese Sliders (aka Biscuits)

Nothing in this recipe is difficult to make, but you do need to allow around 1 hour to put together all the components (more detailed step-by-step instructions are provided in the recipe card further down this post):

1. Make biscuits.
   My grandmother Nama’s Buttermilk Biscuits are perfect for these mini sandwiches. Moist and tender but with enough texture to hold together as a mini sandwiches (some biscuits are too flaky and won’t work well). You’ll need around 10 minutes prep time, 15 minutes cook time and around 30 to 45 minutes cooling time. I use an electric stand mixer; Nama mixed them by hand and I’ve included alternative instructions in the recipe card.
   
2. Make green mayo.
   You can use whatever fresh herbs you have on hand – my favorite combo is basil, parsley and chives. Just put the herbs and mayonnaise in a blender or food processor and process until the herbs are all finely chopped and the mayo is a light green color. You can also chop the herbs by hand and stir them into the mayo (but it won’t be the pretty green color). Only takes around 5 minutes and you can make the mayo while the biscuits are in the oven (or up to 24 hours ahead). Cover and refrigerate.
   
3. Assemble sandwiches.
   Up to 3 hours before serving, assemble the sliders. I keep the biscuits in one large piece, slice the whole slab horizontally, spread the inside generously with the green mayo and then layer on the ham and cheese slices. Last, I add some basil leaves for a bit more brightness. Slice between the biscuit tops to create the sandwiches.

Ham and Cheese Biscuits FAQs

What goes with Ham and Cheese Sliders?

These little bites of deliciousness are the perfect addition to almost any picnic, potluck or tailgate. Serve them with:

• Dorothy’s Potato Salad
• Curried Pea Salad
• Grilled Corn, Zucchini and Tomato Salad
• Tomato Salad

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Ham and Cheese Biscuits with Green Mayo

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For these crowd-pleasing Ham and Cheese Biscuits, salty ham and creamy cheese slices are nestled inside of buttery, tangy buttermilk biscuits; a dollop of fresh, bright herb-flavored mayo is added to finish. Mouth-wateringly good, these biscuit sandwiches are a perfect addition to any brunch, lunch or cocktail buffet. They’re also perfect for picnics, potlucks and tailgating!

• Prep Time: 20 mins
• Biscuit cooling time: 30 mins
• Cook Time: 15 mins
• Total Time: 1 hour 5 minutes
• Yield: 15 mini biscuit sandwiches

Ingredients

Buttermilk Biscuits

• 2 cups all-purpose flour, plus more for rolling and cutting
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup cold unsalted butter, cut into small (1/4 -inch) squares
• 1 cup cold buttermilk (see Note)
• 2 tablespoons butter, melted

 Green Mayo

• 1 1/2 cups mayonnaise
• 3/4 cup fresh Italian (flat leaf) parsley leaves
• 1/2 cup fresh basil leaves
• 1/2 cup coarsely chopped fresh chives

Ham Biscuit Sandwiches

• 4 large slices ham
• 6 slices American, Cheddar or Muenster Cheese – optional
• 15 to 20 fresh basil leaves (medium to large size) 

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Instructions

Buttermilk Biscuits – Using an Electric Mixer

1. Preheat oven to 450 degrees.
2. In the bowl of an electric mixer using the whisk attachment, combine flour, baking powder, baking soda, salt and sugar. Add butter to flour mixture and mix on medium speed, just until butter is incorporated (it should resemble course meal – it’s okay if there are a few small hunks of butter).
3. Switch whisk to the dough hook and with the machine running, add buttermilk all at once and mix just until dough begins to form a ball on the hook.
4. Turn dough out onto a heavily floured work surface (dough will be very wet). Sprinkle flour over the top and flour your hands, then pat dough to roughly a 7 by 11-inch rectangle (it should be around 1/2-inch thick).
5. Using a sharp knife, cut the dough into 15 (2-inch) square biscuits (3 biscuits across by 5 down).
6. Place biscuits in a buttered 7 by 11-inch baking dish (don’t use glass). Brush top of biscuits with melted butter.
7. Bake 12 to 14 minutes, or until the biscuits are light golden brown on top. Cool in pan.

Buttermilk Biscuits – Mixing By Hand

1. Preheat oven to 450 degrees.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and sugar. Add butter to flour mixture and, using two knives or a pastry cutter, blend in butter just until it’s incorporated (it should resemble course meal – it’s okay if there are a few small hunks of butter).
3. Make a well (hole) in the middle of the flour mixture and add buttermilk. Fold together until the milk is incorporated and the dough has started to come together. Don’t overwork. (Dough will be very wet.)
4. Turn dough out onto a heavily floured work surface. Sprinkle flour over the top and flour your hands, then knead, folding the dough over and then turning 1/4 of a circle, then folding again, etc. Fold it over a total of 4 times. It should come together and feel like a baby’s bottom or your earlobe.
5. Again using floured hands, pat dough to roughly a 7 by 11-inch rectangle (it should be around 1/2-inch thick).
6. Using a sharp knife, cut the dough into 15 (2-inch) square biscuits (3 biscuits across by 5 down).
7. Place biscuits in a buttered 7 by 11-inch baking dish (don’t use glass). Brush top of biscuits with melted butter.
8. Bake 12 to 14 minutes, or until the biscuits are light golden brown on top. Cool in pan.

Green Mayo

1. Place all ingredients in the bowl of a food processor and blend until the herbs are finely chopped and the mayonnaise is a light green color.
2. Cover and refrigerate for at least 30 minutes before serving.

Assembling Biscuit Sandwiches

1. When ready to assemble sandwiches, using large spatulas remove biscuits from pan in one large piece and place on a cutting board. (If not using right away, leave in pan and wrap with foil and refrigerate. Will keep for up to 2 days.) Carefully cut whole slab of biscuits in half horizontally.
2. Carefully flip the entire piece of biscuit tops over and set next to bottoms. It’s okay if a few of the biscuit tops separate from the others – just place them where they would be if they were still attached.
3. Generously spread mayonnaise on inside of biscuits top and bottom.
4. Place ham slices over mayo on biscuit bottom to cover, placing flat end of each slice on the outside longer edge of biscuits. Top with cheese slices (if using), spreading evenly.
5. Top with fresh basil leaves, placing so that one basil leaf will end up in each slider.
6. Carefully flip over biscuit tops and place on top (I use large spatulas). Using a sharp knife, cut between the biscuit tops, to separate into 15 sliders.

Notes

Note on buttermilk: Recipe also works with powdered buttermilk. Mix 4 tablespoons powder in with other dry ingredients and add 1 cup cold water when the recipe calls for buttermilk.

Make ahead – Green Mayo: Mayonnaise can be prepared up to 24 hours in advance, covered and refrigerated.

Make ahead – biscuits: Biscuits can be prepared, baked and cooled up to 2 days ahead. Leave in pan, cover and refrigerate. Bring to room temperature before using.

To freeze biscuits: Prepare but don’t bake, place in baking dish and freeze. When frozen, remove from pan and place in a zip top baggie and return to freezer. Biscuits will keep for up to 1 month. To bake, place frozen biscuits on a buttered baking sheet and bake, increasing baking time to 16 to 18 minutes. Can also freeze baked biscuits in a zip top baggie for 1 month. Thaw in refrigerator.

• Author: Lee Clayton Roper
• Category: Sandwiches, potlucks, picnics
• Method: Bake
• Cuisine: Southern

The post Ham and Cheese Biscuits with Green Mayo appeared first on A Well Seasoned Kitchen.

Slow Roasted Boneless Leg of Lamb

My mom’s marinade for steak and lamb is pretty infamous among our friends and family. Once you’ve tried lamb marinated in her delicious Asian-inspired mixture of oil, soy sauce, sherry, ginger, mustard and garlic, you’ll never want to eat it any other way. Mom used to leave the butterflied leg of lamb unrolled, marinate it and grill it. I find that carving is easier – and the presentation prettier – if you roll the butterflied leg and slow roast it. Searing it first – either in a cast iron skillet or on the grill – gives it a nice dark brown crust.

Serve this scrumptious Roasted Leg of Lamb with scalloped or roasted potatoes and asparagus for an elegant gathering almost any time of year.

Slow Roast Leg of Lamb FAQ

Slow Roasted Boneless Leg of Lamb

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Boneless Leg of Lamb is marinated in an Asian-inspired mixture of oil, soy sauce, sherry, ginger, mustard and garlic, then slow roasted. The resulting meat is tender, juicy and will have your tastebuds dancing with delight!

• Prep Time: 5 mins
• marinade and resting time: 190 mins
• Cook Time: 95 mins
• Total Time: 4 hours 50 minutes
• Yield: 10 to 12 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

• 1/2 cup vegetable oil, plus more for searing meat
• 1/2 cup soy sauce
• 1/4 cup sherry
• 2 teaspoons dry ginger
• 2 teaspoons dry mustard
• 1 large garlic clove, minced
• 1 (5-pound) boneless leg of lamb, trimmed, rolled and tied (see Note)
• Kosher salt
• Fresh ground pepper

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Instructions

1. In a medium bowl, whisk together the oil, soy sauce, sherry, ginger, mustard and garlic. Place mixture in a large zip top baggie; add leg of lamb. Seal, turn to coat the lamb and place in the refrigerator to marinate for 2 to 24 hours. Turn occasionally.
2. Remove lamb from marinade and place on an oven-proof wire rack in a roasting pan. Let sit at room temperature for 1 hour.
3. Preheat oven to 300 degrees – use the “roast” setting if you have it on your oven.
4. Pat lamb dry with paper towel. Brush all over lightly with olive oil. Season with salt and fresh ground pepper. Wipe any drippings out of the bottom of the roasting pan and set aside (with the rack).
5. Coat a skillet (preferably cast iron) large enough to hold the lamb with vegetable oil and heat over high heat – or heat a grill to high. When hot, sear the outside of the meat just until browned on all sides. Don’t turn too much.
6. Place the seared lamb on the same rack in the roasting pan and roast for 40 minutes. Turn meat over and continue roasting until the internal temperature reaches 135 degrees for medium rare or 145 degrees for medium – takes around 1 1/4 to 1 1/2 hours. Remove from oven, cover with foil and let sit for at least 10 minutes before serving.

Notes

Gluten free: use gluten-free soy sauce.

Tips on buying lamb: Boneless leg of lamb often comes rolled and wrapped in netting. Check to make sure the netting is ovenproof and safe for cooking. If not, remove and tie the lamb with kitchen twine. You can also ask your butcher to trim and roll a butterflied leg of lamb for you – make sure to ask for the internal fat to be removed. Also, ask for the shank end of the leg with the sirloin to be removed – the latter makes a better presentation. After the sirloin is removed, the remaining leg will typically weigh closer to 4 pounds, so factor that into your number of servings. You can chop the extra sirloin meat for use later in Clayton Family Lamb Curry (in A Well-Seasoned Kitchen®)!

• Author: Lee Clayton Roper (Mom’s Marinade is in “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: Lamb, Entertaining, Gluten free
• Method: Roasting
• Cuisine: American

The post Lauded Asian-Inspired Marinade for Roasting Leg of Lamb appeared first on A Well Seasoned Kitchen.

Spinach and Basil Pesto Ingredients

Variations and Substitutions

More Favorite Pesto Recipes

• Homemade Genovese Pesto
• Cilantro Pesto
• Pecan Tarragon Pesto

Spinach Basil Pesto Recipe

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This Basil Spinach Pesto Recipe is my all time favorite pesto. It’s adapted from the wonderful author and syndicated columnist Diane Rossen Worthington’s recipe in her cookbook, A Taste of Summer. In addition to being bright, bold and full of flavor, this sauce is also super versatile – serve it on pasta, pizza, with our Smoked Salmon Chopped Salad, or as a flavor enhancer in appetizers.

• Prep Time: 5 mins
• Total Time: 5 minutes
• Yield: Makes 1 cup
• Diet: Gluten Free

Ingredients

• 2 medium to large garlic cloves
• 1 1/4 cups packed fresh basil leaves (around 1.5 to 2 ounces)
• 1 cup packed fresh baby spinach leaves
• 1/4 cup Italian parsley leaves
• 3 tablespoons toasted pine nuts
• 1/2 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese

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Instructions

1. In a food processor, process the garlic cloves until pureed.
2. Add the basil, spinach, parsley and pine nuts and process until finely chopped.
3. With the motor running, slowing add the olive oil in a fine stream and process until the oil is absorbed.
4. Add the cheese; process until incorporated. Season to taste with salt and pepper.

Notes

Make ahead: pesto can be stored for a few weeks, covered, in the refrigerator. Bring to room temperature before using.

• Author: Lee Clayton Roper
• Category: sauces
• Method: Food Processor or Blender
• Cuisine: Iitalian

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Grilled Tuna Steak

With this grilled tuna recipe, you can have a delicious and colorful dish on the table in minutes. Tuna steaks are relatively easy to grill, given that they are dense and don’t tend to flake or fall apart when cooked.

Tuna Puttanesca

The flavor of the tuna blends perfectly with our intensely-flavored Puttanesca sauce of tomatoes, olives, capers, garlic, lemon juice, anchovy paste and oregano. Salty, sweet while still tangy, and a bit spicy, this sauce is quick and easy to prepare – and looks beautiful on the plate. Enjoy!

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Grilled Tuna Steak with Puttanesca Sauce

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Fresh Grilled Tuna Steak topped with salty, sweet while still tangy, and a bit spicy mixture of tomatoes, olives, capers, garlic, lemon juice, anchovy paste, red pepper flakes and oregano. That’s all it takes to prepare this quick and easy Grilled Tuna Recipe with Puttanesca Sauce!

• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 minutes
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

• 3/4 cup chopped fresh tomatoes, seeds removed
• 1/3 cup chopped olives – black or green
• 1 to 2 tablespoons capers
• 2 teaspoons chopped garlic
• 1 teaspoon fresh lemon juice
• 1 teaspoon anchovy paste
• 1/8 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 1/2 cup vegetable, canola or other high smoke point oil
• 4 tuna steaks, 3/4-inch thick (see buying tips)

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Instructions

1. Preheat grill.
2. In a medium bowl, stir together the tomatoes, olives, capers, garlic, lemon juice, anchovy paste, red pepper flakes and oregano. Season to taste with salt and pepper. Set aside.
3. Season tuna steaks with salt and pepper.
4. Reduce grill to medium. Place vegetable oil in a small bowl. Using long tongs, dip a paper towel or small rag into the oil (make sure it’s not dripping oil). Using the tongs again, quickly rub the oiled towel over the surface of the hot grill. Stand back from the grill, in case of any flare-ups. I also wear an oven mitt.
5. Grill tuna steaks over medium heat for 4 minutes. Turn over and continue cooking until until desired doneness (no more than another 4 minutes). For medium rare, the internal temperature should be 125 to 130 degrees on an instant read thermometer; for medium 130 to 135 degrees.
6. Serve immediately with Puttanesca Sauce, either spooned on top or in a bowl on the side.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Fish and seafood, grilling, easy entertaining
• Method: Grilling
• Cuisine: Italian

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