Recipes of the Week–October 10th

Radish Leaf Pesto from: http://chocolateandzucchini.com/archives/2009/05/radish_leaf_pesto.php

- 2 large handfuls of good-looking radish leaves, stems removed
- 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
- 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion)
- 1 clove garlic, germ removed, cut in four
- a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
- 2 tablespoons olive oil, plus more to get the consistency you like
- salt, pepper, ground chili pepper

Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.)

Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.

Fried Tomatoes & Onions from: http://lifeandstyle.colincowie.com/recipe/fried-tomatoes-and-onions

2 tablespoons butter
2 tablespoons olive oil
3 medium onions, cut cross-wise into 5 slices each
4 large, firm tomatoes, cut cross-wise into 4 thick slices each
Salt and freshly ground pepper

Divide the butter and oil between 2 large skillets and place over medium-high heat to melt the butter.

Add half of the onions to each pan and cook the onions until browned. Add half the tomatoes to each pan and reduce the heat to medium. Cook the tomatoes about 7 minutes per side until the juices are released, turning carefully with a spatula.

Season with salt and pepper to taste then transfer to a serving platter. Serve hot.

Tomato Apple Drink ( Healthy Breakfast ) from: http://www.tarladalal.com/Tomato-Apple-Drink-%28-Healthy-Breakfast-%29-4685r

1/2 cup chopped apples
1 cup chopped tomatoes
1 tbsp honey
4 to 6 ice-cubes
Blanch the tomatoes in hot water 4 to 5 minutes.
Remove, peel,deseed and chop into pieces.

Add the apple and honey and blend in a blender with 3/4 cup of water till it is smooth. Do not strain.

Pour into 2 glasses and serve immediately.

Apple, Tomato and Tuna Salad from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=294780

1 Can (6 oz) tuna, water packed, drained
1 small onion, diced
1 stalk celery, sliced
1 tsp. spicy brown mustard
2 T fat-free mayonnaise
1 Apple, cored and diced
4 C fresh romaine lettuce
2 Tomatoes, cut in wedges

In a medium mixing bowl, coombine tuna, onion, celery, mustard, mayonnaise, and apple. Mix well.

Divide lettuce and tomato wedges between two separate plates. Top with a portion of tuna mixture. Serve and enjoy!