Amazing Kids! Magazine

Cook Time with Remmi – March 2015

By Remmi Smith, Cook Nook Columnist

 

Hi Amazing Kids! We’re heading into March where the luck of the Irish will be with all of us. Hopefully you feel lucky enough to cook up some great food for your friends. Here are some tasty recipes!

Tomato Mozzarella Salad with Celery

Still feeling green? Try out this yummy Cucumber Salad:

Cucumber Salad

Serving Size
8

Cook Time
45 min

Ingredients

  • 6 cups fresh basil leaves
  • 1/4 cup flat leaf parsley, chopped
  • 2 cups walnuts
  • 1/2 cup olive or grapeseed oil
  • 1 tablespoon white miso paste
  • 1/3 cup freshly squeezed lemon juice
  • 3 cloves garlic
  • 1/3 cup nutritional yeast*
  • Salt and pepper, to taste
  • 1 small jalapeño*
  • 1 pound spinach shamrock pasta or
  • 1 pound spinach shell pasta or macaroni
  • 1/4 cup grated parmesan cheese or
  • 1/4 cup grated dairy free cheese

For a Tasty Recipe for St. Patrick’s Day, try this Spinach Shamrock Pasta with Pesto.

Spinach Shamrock Pasta with Pesto

Instructions
Combine the basil, parsley, walnuts, oil, miso paste, lemon juice and garlic in a blender or food processor. Add the nutritional yeast and jalapeño, if using. Pulse until well blended. Season with salt and pepper to taste. If you prefer a smoother pesto, add a little water until the sauce reaches desired consistency. Bring a large pot of salted water to a boil over medium-high heat. Cook pasta according to pasta directions. Drain and transfer back to the pot. Preheat your oven to 350 degrees. Toss the pasta with the pesto sauce, taking care to ensure the sauce is evenly distributed. Transfer the pesto pasta to the baking dish and top with the grated cheese. Place in the oven and bake for 10 minutes, or until the cheese has melted. Let cool for 5 minutes before serving.

Have a great March!

Hugs and Vegetables!

<3 Remmi

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