| Asparagus and Golda’s Artichoke Pesto Linguini |
Ingredients:
- 1 lb. Fresh asparagus
- 8 oz. Linguini
- 3/4 cup Golda’s Artichoke Pesto
|
|
To prepare: Cook linguine in salted water and drain. While it is cooking, wash and discard the bottom third portion of each asparagus and cut the remaining asparagus into 1 in pieces. Lightly saut&eaute; the pieces in a bit of olive oil until they are bright green (no longer than 5 minutes). Combine the cooked linguine with Golda’s Artichoke Pesto and top with the sautéed asparagus.
|
 Golda's printer-friendly version of Asparagus and Golda’s Artichoke Pesto Linguini. |
|
| Baked Mushroom Caps With Golda’s Pesto Filling |
Ingredients:
- 24 medium sized mushrooms
- 1/2 c. Golda’s Finest Pesto (basil, artichoke or sun dried tomato)
- 2 Tbsp. Melted butter
- 2 Tbsp Parmesan cheese
- 2Tbsp. Freshly chopped parsley
|
|
To prepare: Preheat oven to 350 degrees. Take out mushroom stems. Save 1 Tbsp. Parmesan cheese. Mix other ingredients together. Stuff caps with mixture and place in oven proof baking dish. Sprinkle remaining cheese over top. Bake for 30 minutes or until cheese bakes into a golden crust.
|
|
Golda says: Serves 6-8
|
| Golda's printer-friendly version of Baked Mushroom Caps With Golda’s Pesto Filling. |
|
| Baked Whitefish and Golda’s Blueberry Pesto |
Ingredients:
- 3 lbs. Fresh or frozen whitefish
- salt, pepper, butter
- 1/2 c. blueberry pesto
- 1 tsp. Lemon juice
- 1 c. sour cream
- 1/3 cup buttered bread crumbs
|
|
To prepare: Rub fish with butter mixed with 1/4 c. sour cream, salt, pepper, 1/4 c. blueberry pesto and 1/2 c. parmesan cheese. Lay coated fish in a baking pan. With the rest of the cream and 1/8 c. pesto, make a mixture adding cheese and crumbs and lemon juice. Spread this over fish. Bake at 350 F for 25 minutes. Open oven and drizzle the rest of the pesto over and continue cooking for 5 minutes. Serve!
|
|
Golda says: Serves 6-8
|
| Golda's printer-friendly version of Baked Whitefish and Golda’s Blueberry Pesto. |
|
| Bar-B-Q |
Ingredients:
- Anything that you like to barbecue - your favourite veggies, fish, poultry, steak, or burgers!
|
|
To prepare: Skewer your favourite ingredients and barbecue! Baste for the last few minutes with your favourite Golda's pesto!
|
|
Golda says: Mix and match your favourite pesto flavours!
|
| Golda's printer-friendly version of Bar-B-Q. |
|
| Bar-B-Q Chicken |
Ingredients:
- 1 can coconut milk
- one heaping tablespoon Skoogk
- 1 tablespoon lemon juice
- your favourite cuts of chicken
|
|
To prepare: Mix 1 can coconut milk ,1 tbls Skoogk, 1 tbls lemon in sauce pan and reduce until thick. Baste chicken. Use the same sauce for basting squash, kabobs, etc.
|
| Golda's printer-friendly version of Bar-B-Q Chicken. |
|
| Chicken Breast Stuffed with Sun-Dried Tomato Pesto & Brie |
Ingredients:
- Golda's Sundried Tomato Pesto
- Brie
- Chicken Breast
|
|
To prepare: Spray a baking dish with vegetable spray. Start with a chicken breast with the bone in pull the skin back and make a slice into the fleshiest part of the breast about 2 ½ inches longs long and 1 ½ inches wide. Using a spoon, stuff the cavity with 1 teaspoon of GOLDA'S SUNDRIED TOMATO PESTO. Cut the crust off the Brie and make a cube about an inch square. Put this in the pocket and add another teaspoon of pesto. Pull the skin over the pocket so nothing leaks out and bake for 30-40 minutes or until juices run clear when poked with a fork.
|
| Golda's printer-friendly version of Chicken Breast Stuffed with Sun-Dried Tomato Pesto & Brie. |
|
| Golda's Hot Skoogk Shooters |
Ingredients:
- crackers
- cream cheese
- Skoogk
|
|
To prepare: Spread cream cheese on crackers and top with Skoogk.
|
|
Golda says: Use with everything but cappucino! Its a condiment, not a pesto. Go easy and experiment...we love it! Highly addictive!
|
| Golda's printer-friendly version of Golda's Hot Skoogk Shooters. |
|
| Golda's World Famous Pesto Sandwiches |
Ingredients:
- Any of Golda's ready-to-eat pesto sauces
- your favourite bread or cracker
- garnish with a colourful veggie.
|
|
To prepare: Spread pesto on bread or crackers and garnish!
|
|
Golda says: A Golda's family favourite!
|
| Golda's printer-friendly version of Golda's World Famous Pesto Sandwiches. |
|
| Golda’s Cilantro Pesto Melts |
Ingredients:
- 4 oz. sharp, grated cheddar cheese
- 4 oz. grated mozzarella cheese
- 2 Tbsp. Golda’s Cilantro Pesto
- 1 large clove garlic, crushed
- 1 cup mayonnaise
|
|
To prepare: Spread mixture on sliced sourdough bread. Place slices on cookie sheet. Bake at 325 degrees until cheese is melted.
|
|
Golda says: Serves 6 to 8
|
| Golda's printer-friendly version of Golda’s Cilantro Pesto Melts. |
|
| Golda’s Fancy Pesto-Pesto Chicken Sandwich |
Ingredients:
- 2 Tbsp. Olive oil
- 1 tsp. Coarsely chopped garlic
- 8 slices sourdough (or other fancy bread) cut diagonally in 1/2 in. slices
- 2 oz. grated cheese (feta is fabulous)
- 2 Tbsp. Golda’s basil pesto
- 4 chicken breast halves coated with Golda’s sun-dried tomato pesto
- 8 oz. mozzarella cheese
- 2 tomatoes cut in 4 slices
|
|
To prepare: Heat 1 Tbsp. olive oil and ½ tsp garlic in a heavy pan.
Add 4 slices bread and toast both sides over medium to high heat 5 to 7 mins.
Take toast out of pan and put on plate.
Add rest of oil and garlic to pan and repeat the process with remaining slices.
Sprinkle grated cheese on the toasted bread slices.
In the same skillet, put chicken and cook over medium to high heat for 10 minutes. Turn the chicken once.
Spread basil pesto on toast slices; place 3 slices of mozzarella cheese on each slice and top with a tomato slice. Slice chicken pieces in half horizontally. Place these on top of tomato and sprinkle with grated cheese.
|
|
Golda says: Serves 4
|
| Golda's printer-friendly version of Golda’s Fancy Pesto-Pesto Chicken Sandwich. |
|
| Golda’s Pesto Broiled Tomatoes |
Ingredients:
- 6 firm, ripe tomatoes
- Salt and pepper
- Sugar
- 1 Tbsp. grated Parmesan cheese
- 1 Tbsp. Butter
- 2 Tbsp. Golda’s Pesto (basil, artichoke, cilantro)
|
|
To prepare: Cut tomatoes in half crosswise and sprinkle with salt and pepper and a pinch of sugar. Brush with 1/2 tsp. Golda’s Pesto, Parmesan cheese and butter. Broil about 6 inches from the source of heat for 5 minutes.
|
|
Golda says: Serves 6
|
| Golda's printer-friendly version of Golda’s Pesto Broiled Tomatoes. |
|
| Golda’s Pesto Cheese Spread |
Ingredients:
- 1 cup softened cream cheese
- 1/2 cup sour cream
- 2 Tbsp. Golda’s Pesto (basil, artichoke, cilantro, Skoogk)
- salt and pepper
|
|
To prepare: Combine the ingredients in a bowl. Refrigerate and cover tightly before serving. Eat on bread or crackers or serve as a dip with fresh, sliced vegetables.
|
|
Golda says: Makes 1 1/2 cups...this is easy!
|
| Golda's printer-friendly version of Golda’s Pesto Cheese Spread. |
|
| Golda’s Pesto Squash Casserole |
Ingredients:
- 1 cup grated cheese
- 2c. squash, cooked, drained, mashed
- 1 Tbsp. Butter
- 2 Tbsp. Golda’s Pesto (basil or sun-dried tomato)
- 1 tsp. Golda’s Skoogk
- 1/2 c. evaporated milk
- 1 tsp salt
- 1/2 tsp. Black pepper
- 1 Tbsp. Sugar
- 2 Tbsp. Flour
|
|
To prepare: Mix all ingredients together. Put in a greased casserole dish. Bake at 300 F. until lightly browned. You may sprinkle crumbled crackers or herbed croutons on the top if desired.
|
| Golda's printer-friendly version of Golda’s Pesto Squash Casserole. |
|
| Mushroom, Cheese, and Dill Pesto omelet |
Ingredients:
- 2 Eggs
- 1 c. Mushrooms
- 1 tbs. Butter
- 1/4 onion
- 2 tbs. GOLDA'S DILL PESTO
- 1 c. cheese
|
|
To prepare: Scramble eggs. Take a small omelet pan and turn to medium heat. Slice mushrooms, your choice and sauté in butter till golden. If so inclined add onion in with the mushrooms. Add your scrambled eggs and turn heat down to low. Spread Dill Pesto on half of the omelet and add your favorite cheese. Flip over half of the omelet with a spatula, cover and cook through for about three minutes.
|
|
Golda says: Serves 1.
|
| Golda's printer-friendly version of Mushroom, Cheese, and Dill Pesto omelet. |
|
| Pasta and Golda's Pesto |
Ingredients:
- pasta (approx. 100 grams per adult)
- any of Golda's ready-to-eat pesto sauces (1 heaping teaspoon per serving)
|
|
To prepare: Simply boil water, add pasta, and cook until al dente (5 minutes). Add Golda's pesto.
|
|
Golda says: Bon appetit!
|
| Golda's printer-friendly version of Pasta and Golda's Pesto. |
|
| Pesto Stuffed Eye of Round with Boursin and Red Peppers |
Ingredients:
- Eye of Round Steaks
- 1 tsp. per steak Golda's Skoogk Sauce
- 2-tsp.per steak Boursin Cheese
- 1-sm.red pepper-thinly sliced
- 1/4 cup red wine-for marinating and basting
- Garnish: Sour cream and fresh Chives
|
|
To prepare: Prepare a pocket into the middle of the steak with a sharp knife. Spread out Golda's Skoogk with a spoon into centre pocket . Add small pieces of cheese and peppers. Secure pocket with toothpicks. Pierce steak with tooth pick. Place in shallow dish and pour wine over top. Marinade in fridge, turning once every half hour. Grill on BBQ untill desired tenderness, basting with remaining marinade. Enjoy
|
|
Golda says: Serving Suggestions: Once steak is cooked to desired tenderness, slice down the middle, split in half and open up to expose the filling. This makes for a very pleasing presentation. Serve with asparagus and new potatoes with GOLDA'S DILL PESTO on potatoes.
|
| Golda's printer-friendly version of Pesto Stuffed Eye of Round with Boursin and Red Peppers. |
|
| Potato Latkes |
Ingredients:
- 4 medium potatoes, washed with skin on and coarsely shredded
- 2 large carrots, peeled and coarsely shredded
- 4 medium parsnips, coarsely shredded
- 1 large onion, coarsely chopped
- 3/4 cup all purpose flour
- 3 eggs, beaten
- salt
- coarsely ground black pepper
- 1 cup vegetable oil
|
|
To prepare: Let the shredded potatoes sit in a colander inside a large bowl for 20 minutes.
In another bowl, toss the carrots, parsnips and onion with the flour, beaten eggs, salt and pepper. Use your hands to squeeze out any remaining liquid from the grated potatoes.
Fold in the veggie mixture, oil, and potatoes and mix well.
In a large skillet or paella pan, heat 1/4 inch of vegetable oil on medium heat. With your hands, shape the mixture into 3" pancakes and drop into hot oil. Brown both sides. Set the latkes on paper towels to absorb the oil...
Then the fun begins...!
Try dipping the latkes in any or all of the Golda's pestos....If you are using the Skoogk, mix 1 teaspoon Skoogk with 1 cup sour cream.......
|
|
Golda says: "Chanukah will never be the same again."
|
| Golda's printer-friendly version of Potato Latkes. |
|
| Roasted Potato or Potato Salad |
Ingredients:
- potato salad
- Golda's Basil or Cilantro pesto
|
|
To prepare: Mix potato salad with pesto for a fabulous treat!
|
|
Golda says: Mmmmmmm!
|
| Golda's printer-friendly version of Roasted Potato or Potato Salad. |
|
| SKOOGK/Scones |
Ingredients:
- 2 tablespoons plus 1/2 cup yellow cornmeal
3 cups all purpose flour
4 teaspoons baking powder
1/3 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup plus 2 tablespoons (1ß sticks) chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup (packed) coarsely shredded sharp cheddar cheese (about 3 ounces)
1 cup plus 4 tablespoons (about) chilled whole milk
1/4 cup Golda's skoogk
1 large egg
Preheat oven to 375°F. Sprinkle each of 2 baking sheets with 1 tablespoon cornmeal. Combine remaining 1/2 cup cornmeal and next 4 ingredients in processor
- blend 5 seconds. Add butter and process, using on/off turns, until coarse meal forms. Add cheese and mix in, using 3 on/off turns. Transfer flour mixture to large bowl. Whisk 1 cup plus 2 tablespoons milk, skoogk and egg in small bowl to blend. Gradually add milk mixture to flour mixture, stirring until dough just comes together and adding more milk by tablespoonfuls if dough is dry.
Turn dough out onto lightly floured work surface. Knead gently until smooth, about 5 turns. Pat out dough to 1-inch thickness. Using floured 2-inch-diameter cutter, cut out scones. Gather dough scraps
- pat out to 1-inch thickness. Cut out additional scones. Repeat if more dough remains. Transfer scones to prepared sheets, spacing 2 inches apart.
Bake scones until pale golden and tester inserted into center comes out clean, about 20 minutes. Place scones in basket and serve warm.
Makes about 24.
|
|
To prepare:
|
| Golda's printer-friendly version of SKOOGK/Scones. |
|
| Stir-Fried Spaghetti Squash with Golda’s Pesto Sauce |
Ingredients:
- 1 small spaghetti squash, cooked
- 3 cloves garlic
- 1/2 c. Golda’s pesto of your choice
- 1 small zucchini, sliced
- 1 small eggplant
- 1 red pepper, diced
- ¾ c. fresh/frozen green peas
|
|
To prepare: Stir fry the zucchini and eggplant in a skillet until lightly browned and softened. Add squash and garlic. Add pesto and toss to coat. Stir in red pepper and peas and heat until warmed right through. Serve.
|
|
Golda says: Serves 6
|
| Golda's printer-friendly version of Stir-Fried Spaghetti Squash with Golda’s Pesto Sauce. |
|
| Sun Dried Tomato Pesto Alfredo |
Ingredients:
- To make 4 servings
- 250 gr. Pasta
2 Garlic cloves
1 tbsp Olive Oil
1/2 cup onion
1/4 cup white wine
1 Tomato
1/2 cup Whipping Cream
1/4 cup Parmesan cheese/ Pecerino or Romano
2 Tbsp. GOLDA'S Sun Dried Tomato Pesto
|
|
To prepare: Boil water. While cooking the pasta, peel garlic and press, cut, or chop into olive oil in a deep sauté pan. Cook on medium heat and add chopped onion. Cook until transparent. Add white wine and reduce heat for 2 to 3 minutes. Chop tomato and cook for another two minutes. Add whipped cream for 2 to 3 minutes or until it becomes slightly thicker. Fresh finely ground Parmesan or Pecerino Romano is great to add to this dish. Add Parmesan to cream mixture as well Sun Dried Tomato Pesto. Combine and cook for another 2-3 minutes. Add your cooked pasta and toss and serve!
|
| Golda's printer-friendly version of Sun Dried Tomato Pesto Alfredo. |
|
| Tossed Boiled Potatoes with Golda’s Pesto |
Ingredients:
- 6 medium sized new potatoes
- 1/2 c. Golda’s Sun-Dried Tomato Pesto
|
|
To prepare: Fill a medium sized pot with cold water and bring it to a boil. Plunge new potatoes into the hot water and cook uncovered until soft but not mushy. Take them out of the water and put them in a serving bowl and toss with the pesto. Serve!
|
| Golda's printer-friendly version of Tossed Boiled Potatoes with Golda’s Pesto. |
|
