Tomato Pesto Galette

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Tomatoes are in full swing and my dad’s heirlooms are especially sweet now. Here is a quick and easy lunch recipe I threw together last weekend. I love tomatoes and pesto, so I had eyed this recipe up since it was posted in early in August. The original recipe (here) has how to  make crust from scratch. I was lazy and had pizza dough on hand, so I just used that to make two galettes.

Tomato Pesto Galette
Original recipe – Two Peas and Their Pod



  • 2-3 large heirloom tomatoes, sliced 1/4″ thick
  • premade whole wheat pizza dough (or see link above for dough from scratch)
  • 1/3 cup basil pesto (I used this recipe from earlier in the summer)
  • [optional] fresh Parmesan, feta, or mozzarella cheese


  1. Preheat oven to 400F. Spray a cookie sheet and/or pie tin. I made one in a pie tin and one on a cookie sheet.
  2. Roll out dough to desired size. Spread a generous amount of pesto and top with tomato slices.
  3. Fold edges over the tomatoes (see picture)
  4. Top with cheese, if desired.
  5. Bake for 30 minutes.

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Baba Ghanouj

Eggplant has never been my thing (as I have posted abut before). Something about the spongy texture throws me for a loop. Honestly, I had only tried eggplant Parmesan and a few roasted vegetable sandwiches before I called it quits. I was “discussing” the fact that our CSA started giving eggplant a few weeks ago and a friend of mine recommended this recipe. Her husband, who will try anything but is relatively picky with what he likes, heard, “baba ghanouj” and couldn’t stop talking about how great it was. I knew I had to try it.


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It was a hit and I think it might replace my hummus on occasion. J liked it too and mentioned it at work once around a jar of pickles in the break room (I guess we aren’t the only ones who have too much produce to eat ourselves). Everyone there started talking about how delicious baba ghanouj is. I feel like a foreigner – am I the only one who has never heard of this? Well, now I have heard it, made it, and tasted it. And now I love it too. This recipe is super simple – I hope you give it a try!

Baba Ghanouj
Recipe from Whole Foods


  • 1 large eggplant, halved lengthwise
  • EVOO for roasting
  • 1/4 cup sesame tahini
  • 1 clove of garlic, finely chopped
  • 1/2 cup parsley
  • 1/4 cup lemon juice
  • 1/2 tsp talk


  1. Preheat the oven to 350F. Line a baking pan with foil and place the eggplant cut-side down. Drizzle with olive oil. Roast for 25 minutes, or until soft.
  2. When cool, scoop eggplant pulp into a food processor. Add the remaining ingredients and process until smooth.
  3. Enjoy 🙂


homemade peanut butter


Homemade peanut butter is one of the easiest things to make. I like it because I can control what goes into it (take a look at a jar of skippy peanut butter once…). Be sure to use roasted peanuts or roast your own raw peanuts (raw peanuts can contain aflatoxin) I always make it plain, but you could flavor it however you’d like (honey, maple syrup, cinnamon, chocolate, strawberries, banana, etc…). If you add anything to the peanut butter, it would be a good idea to keep it in the refrigerator. If you just use peanuts, you can keep it in the pantry. Since it is natural peanut butter, the oils may separate – THIS IS OK!! Just stir before serving so you don’t get to the bottom and have a hard chunk of mashed peanuts.


  • 16 oz container of unsalted, roasted peanuts


  1. Pour the peanuts into the food processor. Process for about 5 minutes. First the peanuts with be chopped up, then it will be a powder, and eventually it will ball up. When it is a ball it will make a lot of noise, but don’t stop it yet! After a minute or so, the ball will smooth out and you’ll have peanut butter.  The longer you process it, the smoother it will be.
  2. Once the peanut butter is smooth, you can add in any extras you’d like.
  3. Store in a canning jar in the pantry (or refrigerator if you are adding ingredients besides chopped nuts).

Pesto Hummus


I could seriously eat it at every meal with any starch, vegetable, or meat around. When I was living at school I would go through at least one 12oz container a week (usually 2 and a week was often only 5 days…). As you can see, I have a problem.

Anyway, despite shopping at Aldi and getting a container for $1.99 each, my habit was adding up. Hummus is so simple to make that I really don’t have a good excuse for not making it myself.  There are 3 main ingredients – garbanzo beans, seed/nut butter, spices. I’ve made a few batches so far this summer that have all been green – while tasty, not the easiest for convincing people hummus is delicious 😉

Pesto HummusPesto Hummus


  • 15oz can garbanzo beans (no salt added)
  • 1 cup of fresh basil, loosely packed
  • 1/2 tsp dried garlic, diced
  • 1/2 cup sunflower butter (or tahini)
  • 1 tbsp olive oil
  • salt to taste (none if you can’t find the no salt added beans)


Place the herbs in the food processor and pulse until finely chopped. Add the olive oil and mix well. Add the beans, sunflower butter, and salt. Mix well. Add water to thin the consistency as needed.

*Since this version, I have made a few variations. One included steamed kale. Another included hot red peppers from the garden.

Swiss Chard Pesto

swiss chard

In case you forgot which green this was, it is this beauty.

Here’s another Swiss Chard and Garlic Scape post for those of you with more than you know what to do with! I had so much food on hand that I ended up freezing this recipe.

Swiss Chard Pesto
Adapted from {neverhomemaker}’s Garlic Scape and Swiss Chard Pesto


  • 5 garlic scapes, chopped
  • 1 cup swiss chard, leaves only
  • 1/2 cup fresh basil, chopped
  • 1 can of white beans, drained and rinsed
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • Salt + pepper, to taste


  1. Add the scapes, swiss chard, and basil to the food processor. Process until a thick mixture is formed.
  2. While processing, pour in the olive oil and lemon juice. Once relatively smooth, add in the beans and process until smooth. Add salt and pepper to taste.
    At this point you can also add in some fresh Parmesan cheese – I forgot about it, so I didn’t include it in my ingredients.
  3. If you don’t plan to eat all the pesto now, consider freezing it for later. Line a baking sheet (or dish) with plastic cling wrap. Pour the pesto mixture onto the cling wrap and spread out. Place the pan in the freezer, uncovered, for a few hours, until frozen through. Remove from the freezer and cut into 1″ x 1″ squares. Individually wrap with plastic wrap and place into a freezer bag. Keep frozen until use. This portions come in handy for last-minute meal ideas.

garlic scape and swiss chard pesto

Basil Butter

I love butter. Yes, I am a dietitian and I eat butter. Butter alone and in moderation won’t kill you, I promise 🙂

We received some crazy looking garlic greens in our CSA. We were told to dice them and cook them just like we would garlic. I used them in a few dishes, but had so much left that I had to figure out what else to do with them before they went bad. At first I thought I would dice them, portion 1 tbsp into baggies, and freeze them. But then I looked outside to the garden to see the basil was growing crazy, and it hit me – basil butter with fresh homemade bread. Is there anything better?

There are a few things I love about butter spreads. First, it is delicious. Second, you can spread it out of the refrigerator without tearing your toast. Third, it takes something that is less healthy (butter) and makes it into a more heart healthy food.

Basil Butter
– 1 stick of butter, softened
– 1 c. loosely packed basil
– 1/2 cup diced garlic greens or ramps
– 1 cup olive oil

1. Add the basil and garlic to the food processor. Pulse until well chopped.
2. Place the butter into a food processor and whip up. While the food processor is going, add the olive oil.
3. Scoop into a container and store in the refrigerator. You can also freeze the butter if you don’t plan to eat it within the next few weeks.

Homemade “Hummus”

While I am not sure what specific ingredients specifically make hummus, hummus, I personally think it is the chickpeas. With that, I am calling this concoction hummus, even though there is no lemon juice or Tahini. Jason and and I really like hummus for sandwiches and dipping bread and vegetables in. I had planned to make a sun-dried tomato and basil pasta one week, but it didn’t work out, so I decided to use the ingredients for this dip.

When we first started making our own hummus our recipe usually just included 1 can of drained chickpeas, and Zesty salad dressing (sun-dried tomato, Italian, etc…). This recipe isn’t much different.

-1 can of chickpeas, drained, or dry chickpeas, soaked and cooked.
-Ready-to-use Sun Dried Tomatoes
-Fresh Basil
-Sun-dried Tomato Dressing
-Sunflower Seeds


  1. In a food processor, add the chickpeas, a handful of sun-dried Tomatoes, about 1 tbsp fresh-packed basil, a splash of salad dressing, and about 1/4 cup of sunflower seeds.
  2. Process on high until smooth – you may need to scrape down the edges and stir a little so it is all blended.
  3. Taste to see the flavor at this point. If it is runny, add more chickpeas or sunflower seeds. If it is dry, add more salad dressing. If it is bland, add more basil and sun-dried tomatoes.
  4. Blend with added ingredients and repeat process until the final product is as you like it.