Wednesday, June 22, 2011

What to do with Fennel Pesto? [Warm Avocado Salad or Shrimp Pesto Linguine]

Our family went to a U-Pick organic cherry farm this past weekend. It was only $3.50/pound!! Half the price of the farmer's market!! The damage: 20 pounds = $70. The worst part: we (family of 5) finished all the cherries in 4 days. Yikes. Is it possible to get diabetes from eating too many fruits?

On another note, I thought I would show you some quick meals I made from using the fennel pesto.

Warm Avocado Salad

Warm Pesto Avocado Salad
Servings: 1

3 handfuls of spring salad mix
1/4 of a small red onion, thinly sliced
1/2 an avocado, cubed
handful of homemade croutons
7 to 10 slices of Parmesan cheese
1 TBSP of fennel pesto or traditional pesto

Note: I like minimal amounts of salt and light sauce in my food. Feel free to add more pesto, salt, or pepper so that it suits your taste.

Add 2 tsp of butter or oil to skillet -- enough to coat bottom of pan. Allow oil to warm up, then saute the onions over high heat until slightly cooked. Store the onions in a separate bowl.
With flame on low, put pesto and stir it around to warm it up. Turn flame off, add avocados, stir it around to coat it in the pesto.
To assemble: put the salad mix on the bottom, top with onions, the avocado, and sprinkle with croutons and Parmesan Cheese.

Shrimp Pesto Linguine

Another recipe that uses pesto as well is my shrimp pesto linguine. It's similar to the warm avocado salad. Instead of using salad mix, cook 1 serving of linguine, toss with a bit of olive oil, and set aside. Pan fry 4 to 6 shrimps; set aside. Brown some onions, toss in the pesto sauce to warm it up, add in the avocado and linguine, and mix everything together well. On a plate, pour the linguine, avocado, and onion mixture in the center. Top with shrimp and fresh slices of Parmesan cheese. Enjoy~

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