Sa­vory dishes fea­tur­ing pesto

Riverbank News - - NEWS -

O ne of the best times of each day is gath­er­ing with fam­ily mem­bers to en­joy home-cooked meals. Us­ing fresh and ver­sa­tile in­gre­di­ents, adults can be at ease that ev­ery­one is eat­ing right with a nu­tri­tious din­ner and kids are eat­ing some­thing de­li­cious and re­lax­ing each evening.

Pesto can be used as an in­gre­di­ent in many recipes and brings a punch of fla­vor to each dish on the ta­ble. For ex­am­ple, it can be served mixed in pota­toes, as a spread on sand­wiches, dol­loped on soups or dips and as a sauce on pasta.

With au­then­tic Ital­ian taste cap­tur­ing the recipes of the re­gion, Filippo Be­rio Pestos are made to suit any taste. The ver­sa­tile fla­vors in­clude Clas­sic Basil, Sun Dried Tomato, Tomato & Ri­cotta and Hot Chili and Olive. Each va­ri­ety is veg­e­tar­ian, gluten-free and GMO-free, mak­ing it the per­fect ad­di­tion to any din­ner.

Pesto can be served hot or cold, so it is easy to cook with or add to dishes fea­tur­ing fresh veg­eta­bles, like this recipe for Chicken Cap­rese Stuffed Spaghetti Squash. Add Sa­vory Zuc­chini and Fontina Muffins to the meal for a fun twist on muffins.

For a more tra­di­tional meal the whole fam­ily can en­joy, try this Tomato and Tortellini Soup made with Tomato & Ri­cotta Pesto. This pesto is based on an age-old Si­cil­ian recipe, com­bin­ing the sweetness of to­ma­toes with the smooth­ness of ri­cotta cheese and the rich taste of Filippo Be­rio Ex­tra Vir­gin Olive Oil.

For more fla­vor­ful recipes and ways to cook with pesto, visit Filip­poBe­

Sa­vory Zuc­chini and Fontina Muffins

Prep time: 15 min­utes Cook time: 15 min­utes To­tal time: 30 min­utes Serves: 12

2 cups all-pur­pose flour 1 ta­ble­spoon bak­ing pow­der 1/2 tea­spoon salt 1/4 tea­spoon freshly ground pepper 1/2 cup Filippo Be­rio Sun Dried Tomato

Pesto, di­vided 1/3 cup Filippo Be­rio Ex­tra Vir­gin Olive Oil 3/4 cup milk 1/4 cup gran­u­lated sugar 1 egg 1 cup shred­ded zuc­chini 2 green onions, finely chopped

12 cubes (1/2 inch each) fontina cheese

Heat oven to 400 F. Line 12-cup muf­fin pan with large pa­per lin­ers.

In large bowl, whisk flour, bak­ing pow­der, salt and pepper. In sep­a­rate bowl, whisk 1/4 cup pesto, olive oil, milk, sugar and egg; stir into flour mix­ture un­til moist­ened. Fold in zuc­chini and green onions.

Di­vide half the bat­ter evenly among muf­fin cups; place cube of fontina on top of bat­ter. Top each with 1 tea­spoon re­main­ing pesto; top with re­main­ing bat­ter.

Bake 15-20 min­utes, or un­til golden brown and top of muf­fin springs back when pressed lightly. Let cool slightly; serve warm.

Tip: To make ex­tra sa­vory, add 1/2 cup cooked and crum­bled ba­con.

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