Thomas Keller Zucchini-Basil Pistou (Food and Wine)

 Ingredients:

1 1 /3 pounds zucchini (2-3 zucchini depending on size)

6 Tablespoons extra virgin olive oil

2 cloves of garlic, thinly sliced

1/2 cup fresh basil leaves, plus more for garnish

2 teaspoons fresh lemon juice

1 teaspoon of kosher salt

Directions:

Halve the zucchini crosswise and cut off the ends so the stand flat.  Cut the outer flesh of the zucchini, leaving the inner seed cores behind. Discard the cores or save for soup. Cut the zucchini into 1-inch pieces.

In a small saucepan, combine the zucchini pieces with the olive oil and garlic and bring to a boil over high heat. Add the basil leaves, stir, and cook for one minute. Transfer the mixture to a blender and add the lemon juice and salt. Pulse to a chunky puree. Transfer the pistou to a small bowl and serve warm.

Bacon Pea Salad (Taste of Home)

 Ingredients:

4 cups of frozen peas (about 16 ounces), thawed

1/2 cup shredded sharp cheddar cheese

1/2 cup ranch salad dressing    

1/3 cup of chopped red onion

1/4 teaspoon salt

1/4 teaspoon pepper

4 bacon strips, cooked and crumbled

Directions:

Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon just prior to serving.

Make Ahead Burritos

Ingredients

• 1 tablespoon olive oil
• ¼ cup grated yellow onion or finely diced onion
• 3 cloves garlic, finely minced
• 1 pound ground beef
• 2 tablespoons taco seasoning, (you can also use store-bought taco seasoning – comes in a 1-ounce pouch)
• 1 cup tomato salsa
• 2 cans (15-ounces each) pinto beans, rinsed and drained
• ½ cup water OR low sodium beef broth
• 2 cups shredded cheddar cheese
• 10 (10-inch) flour tortillas
• cooked white or brown rice, optional

Instructions

• Heat olive oil in a large skillet set over medium heat.
• Add onions and cook for 2 minutes; stir in garlic and cook for 20 seconds. 
• Stir in the ground beef; cook until meat is browned, about 8 minutes, mixing and breaking up the beef with a wooden spoon.
• Stir in the taco seasoning; then stir in the tomato salsa. 
• Reduce heat to a simmer and continue to cook for 2 minutes, or until mixture is heated through and a bit thickened.
• Remove from heat and set aside.
• Combine pinto beans and water (or beef broth) in a blender or a food processor; process for about a minute, or until mixture is smooth.
• Add the beans mixture to the beef mixture and stir until combined.
• Stir in the cheese.
• Add two tablespoons of cooked rice, if using, to the center of each tortilla.
• Add 1/2 cup of the beef mixture over the rice.
• Fold the ends and sides over the filling and roll up.
• Wrap each burrito in wax paper; then wrap in foil.
• Place burritos inside a gallon-sized ziploc bag; label the bag with the date you made them.

Freeze burritos for up to 2 months.

Notes

• You don’t have to mix the beans and beef together. You can combine the cooked beef mixture with the cheese, add it down the center of the flour tortilla, then, spread some of the bean mixture over the beef, and roll up the tortillas.
• When ready to serve frozen burritos; place a burrito on microwave-safe plate and microwave on HIGH for 2-½ minutes, or until internal temperature of the burrito registers at 165˚F.
• You can also heat them up in the oven. Preheat oven to 350˚F. Place frozen burritos on a baking sheet – do not remove the foil – and bake for 20 to 30 minutes, or until heated through. 

Nutrition

Calories: 304kcal | Carbohydrates: 16g | Protein: 18g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 652mg | Potassium: 487mg | Fiber: 5g | Sugar: 2g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 2mg