Linguine with Salmon and Cilantro Pesto

This linguine with salmon and cilantro almond pesto comes together quickly and is a simple yet elegant dinner for two. 

I used a cilantro and almond pesto for this linguine and salmon. I loved the fresh flavor of the cilantro. Plus, the almonds go so well with the cilantro, garlic, and Romano cheese. 

Celery Leaf Pesto

This celery leaf pesto is bright and flavorful. It's wonderful spooned over crostini, crackers, pasta, pizza, salads, chicken, or fish.

This celery leaf pesto is a delicious way to use celery leaves, an edible ingredient you would typically not use.

Pesto and Mozzarella Buns

Pesto and Mozzarella Buns filled with almond basil pesto, mozzarella cheese, and topped with Parmesan cheese. 

The dough for these pesto and cheese buns is from the recipe for the Chelsea bun Christmas tree by Paul Hollywood in the Great British Baking Show introduced to the Bread Baking Babes by My Kitchen in Half Cups. See her post for how to bake along.

Provençal Vegetable Soup with Pistou (Soupe au Pistou)

This Provençal Vegetable Soup is so hearty.

Provençal vegetable soup is from Provence, in the south of France. It's typically made with white beans, green beans, onions, leeks, carrots, zucchini, potatoes, and pasta. Cooks also add other fresh vegetables such as yellow squash, tomatoes, peas, and corn from the weekly markets throughout the region.

Muffins Florentine

These Muffins Florentine are an amazing savory treat. They are loaded with spinach, mozzarella, and pesto. 

While we normally think of muffins as something sweet, they can also be pretty darn tasty as a savory treat. For example, these Muffins Florentine.

Kale and Feta Pesto Stuffed Cod

This Kale and Feta Stuffed Cod is so moist and succulent. It is so easy to make, and is the perfectly easy "company's coming" dish. You might actually get accused of being "fancy." 

Every year, my cousin goes fishing in Alaska. When he gets to the dock, the fish is cleaned and then flash frozen, shrink wrapped, and then shipped home. He ends up with a freezer full of amazing fish. Typically, he ends up with equal amounts of salmon, halibut, and cod.

Scallop and Pesto Purses

These scallop and pesto purses are pretty amazing, and amazingly easy. You can assemble them in advance, and then bake them when you need a seriously impressive appetizer. They are just so delicious.

I've always struggled with phyllo dough, and not a lot has changed on that front. Just figure there will be a lot of waste when phyllo is involved.  Just make sure that that your phyllo is freshly thawed, and the process should go well.

The Tuesdays with Dorie group is making these Scallop and Pesto Purses. Check out the site for other bakers' takes on the recipe.

Scallop and Pesto Purses

Ingredients

4 sheets of phyllo dough

1/2 C Clarified butter or Ghee

1/3 C freshly grated Parmesan

12 U15 sea scallops, dried on paper towel overnight in the refrigerator

2 scallions, thinly sliced

3 T homemade pesto 

Instructions

1. Preheat the oven to 375 degrees F and line a baking sheet with parchment. 
2. Brush one sheet of the phyllo with the butter, sprinkle it with the parmesan. Place another sheet of the phyllo on top and repeat. Cut the sheets into six pieces. 
3. Place a scallop onto the top of each piece, top with scallions and pesto, rub your hands with butter and twist the phyllo to create a "purse." 
4. Repeat with the other two pieces of phyllo. 
5. Place each "purse" onto the baking sheet and bake for about 12 minutes. 
6. Enjoy.