This week we dropped in to visit Jaye Beeler, Food Editor of the Grand Rapids Press.  One of the easiest ways to save money is to eat in.  Here are some great recipies that she shared with us.

Terri & Jaye’s Pesto

Ingredients:
6 large cloves garlic
1 1/2 cups fresh basil leaves
3 cups fresh spinach, stems removed
3/4 cup walnuts
12 ounces Asiago or Parmesan cheese, grated
3/4 cup extra-virgin olive oil

Preparation:
In a food processor, mince garlic. Add basil, spinach and walnuts. Process until the texture of coarse meal. Add cheese. With motor running, add oil in a steady stream and process until pesto is a smooth paste. Add more oil, if necessary. Serve on cooked pasta, grilled meats or with bread or crackers.

Additional Information:
Makes 4 1/2 to 6 cups pesto.
Per ¼ cup: 172 calories, 15 grams fat, 7 grams protein, 2 grams carbohydrate, 1 gram fiber, 12 milligrams cholesterol, 281 milligrams sodium. 


 
Pesto Spaghetti with Shrimp & Cherry Tomatoes

Ingredients:
Sea salt and freshly ground pepper
12 ounces whole-wheat spaghetti
3 tablespoons olive oil, divided
16 ounces large shrimp, peeled and deveined
1 tablespoons minced garlic
1 cup pesto, preferably homemade
2 cups cherry, grape or pear tomatoes
Freshly grated Parmesan cheese for serving

Preparation:
Bring a stockpot, filled three-fourths with water and a generous pour of sea salt, to a boil. When it reaches a hard boil, cook the spaghetti until al dente, about 10 minutes. Reserve 1¼ cups pasta cooking water. Drain pasta, return to the pan and toss with 1 tablespoon olive oil.  Heat 2 tablespoons of olive oil in a 12-inch skillet on medium-high heat until it shimmers but does not smoke. Add the garlic and cook for 30 seconds. Add the shrimp, stirring frequently and cook for 2 minutes or until its pink. Add the pesto and reserved cooking and bring to a boil, stirring constantly. Add the pasta and tomatoes, tossing to combine. Season with freshly ground pepper to taste. Serve immediately with freshly grated cheese.

Summertime Marinara Sauce

Ingredients:
¼ cup of olive oil
2 large sweet onions coarsely chopped
6 large cloves garlic, peeled and minced
6 pounds of fresh ripe summer tomatoes, any variety or combination, coarsely chopped
Handful fresh basil leaves, chopped
Handful fresh parsley leaves, chopped
1 teaspoon crushed red pepper flakes, optional
Sea or kosher salt and freshly ground black pepper to taste
3 tablespoons of tomato paste, optional
Freshly grated Pecorino Romano or Parmigiano-Reggiano

Preparation:
In a sturdy stockpot, on medium heat, add the olive oil and heat until it shimmers but does not smoke. Add onions and garlic and saute until they are tender, translucent and sweet-smelling, about 12 minutes. Do not let them brown — reduce heat if necessary. Add the tomatoes, season with salt and pepper and bring up to a low boil. To balance the flavor and thicken the sauce, add 3 tablespoons of tomato paste and a pinch of granulated sugar to the tomatoes. Right away, reduce heat simmer for about 25-35 minutes. Though the tomatoes will break up some, you don’t want to overcook them, so when they have softly broken down, remove from heat. Stir in fresh herbs.

Roasted Tomato Pie 

Ingredients:
2 pounds ripe summer or plum tomatoes
2 tablespoons olive oil
6 to 8 garlic cloves, peeled and minced, optional
Sea salt and freshly ground black pepper
1 9-inch pie shell, preferably homemade
3 ounces (1 1/4 cups) sharp white Cheddar cheese
10 medium fresh basil leaves, thinly sliced, plus more for garnishing
5 medium fresh oregano leaves, chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup mayonnaise

Preparation:
Heat oven to 325 degrees. Line a rimmed baking tray with parchment paper. In a mixing bowl, slice plum tomatoes in half lengthwise or quarter round tomatoes. Toss the tomatoes with olive oil and minced garlic, coating thoroughly. Place them, cut side up on the baking tray. Season with sea salt and freshly ground black pepper. Roast for 2 to 2 1/2 hours, checking periodically. The tomatoes should be shrunken like dried apricots but still retain their brilliant red and shape after cooking. Don’t let them blacken, or they will taste bitter. Let cool to room temperature. If desired, pinch off the skin, which should easily slip off. Roasted tomatoes will keep in an airtight container in the refrigerator for one week or in the freezer for up to six months. Bring to room temperature before using. If using a homemade pie crust, bake it blind as directed. If using a frozen pie shell, prebake it according to directions on the box. While the crust is still warm, sprinkle with ½ cup grated white Cheddar. Adjust the oven to 400 degrees. Layer half of the tomatoes on top of the cheese and sprinkle with half of the basil. Layer the remaining tomatoes on top and sprinkle with the remaining basil. Combine the oregano, Parmesan cheese, mayonnaise and pepper to taste in a small bowl. Spoon the mixture on top of the tomatoes. Top with the remaining 1/3 cup white Cheddar cheese. Place the pie on a baking sheet lined with aluminum foil and bake until the cheese is lightly browned, about 20 to 30 minutes. Serve slightly warm or at room temperature. Garnish with sliced basil before serving.