Pesto

- 2 C basil
- 1/4 C toasted pine nuts
- 1 garlic clove
- 1/2 tsp salt
- 1/4 tsp pepper
- 2/3 C olive oil
- 1/2 C parmesan cheese

chop and blend together

The BEST Marinara Sauce

As I am making a double batch right now I just can't help but post this recipe. It's just TOO good not to. It's zesty, which I love.

Marinara Sauce for Pasta (Katie B from Hershey Ward))

½ cup olive oil
1 medium onion
1 small carrot
large handful of fresh parsley or 2-3 Tbsp. dry parsley
3 to 5 cloves of garlic – crushed or finely chopped
1 large can crushed tomatoes (28 oz.)
2 tsp. dried oregano
1 Tbsp. dried Basil
1 16 oz. tomato sauce
2 tsp. salt
1 tsp. coarsely ground black pepper
3 tsp. capers
1 tsp. sugar
½ cup to ¾ cup of water (used to rinse out tomato sauce cans)
½ to ¾ cup chicken broth

Finely chop onion, carrot, parsley and garlic by hand or in food processor. Sauté chopped ingredients as well as basil and oregano in heated olive oil until somewhat soft. Add rest of ingredients. Simmer very slowly for 1 ½ to 3 hours. Serve over the pasta of your choice with freshly grated (not canned) Parmesan, Romano or Asiago cheese.
For a change of pace, you may add mushrooms, ground beef, ground Italian sausage, shrimp, etc. I always add lots of ground beef and/or sausage!!

Guacamole

Bring on the quac! This recipe is from the Cummings clan in Virginia, care of Marie. A yummy addition to a Mexican feast, or fantastic with chips at a summer BBQ. It is a favorite! Thanks Marie!

- 2 Avocados

- 1 teaspoon olive oil

- 1 clove minced garlic

- 1 Tablespoon cilantro

- 1/4 cup chopped tomato

- 2 Tablespoons chopped onion (optional)

- 1/2 teaspoon salt

- 1 Tablespoon fresh lime juice