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Tasty


of some quick dinner ideas. How about quick and healthy? If so, I’ve got two great recipes for you. First, here’s a little more about me. Stepping into outgoing editor


W


Tory Tedder-Loffl and’s recipe column seemed a bit daunting at fi rst. However, my grandmothers passed down to me a love of cooking and baking, and I’m glad they did. In addition to family recipes, I fi nd


inspiration in Pinterest and the Food Network. In fact, the pesto panini recipe I’m sharing this month came from Pinterest. If you are unaware, Pinterest is a website and mobile app for the creative-at-heart. Tons of recipes, do-it-yourself ideas, home improvement projects and everything in between are shared on Pinterest. I have received great ideas from it, and I have posted my own projects and recipes to it, as well. I’m also sharing with you a recipe for


pesto from the Vitamix® cookbook. It’s a fresh, light, organic spread or sauce–a perfect alternative to mayo and alfredo sauce. It’s also very easy to make. All you need is a food processor or blender. I hope you enjoy my fi rst two


recipes. If you have a recipe you would like to share, email it to OECNews@okcoop.org with ‘Recipe’ in the subject line.


ith summer coming to a close and the kiddos back in school, you may be in search


PESTO PANINIS *makes 2 sandwiches


 4 slices whole wheat sandwich bread  Pesto sauce (see recipe below)  1 large ripe beefsteak tomato, sliced  1 8 oz. ball fresh mozzarella, sliced


Spread thin layer of pesto on one side of each bread slice. Top two of them with slices of tomato and mozzarella. Depending on the size of the mozzarella ball, it may take two or three slices to cover one slice of bread. If you are a tomato-lover, you can stack your sandwich high with them. Same with the mozzarella. T is sandwich is all about your tastes (I like to double up on the pesto, myself).


Place the two extra slices of bread on top of the mozzarella and tomato. Place in a skillet on medium-high heat for 2-3 minutes, or until brown. Flip sandwich over and repeat.


PESTO SAUCE  1/2 cup olive oil


 1/2 cup grated parmesan cheese  3 medium garlic cloves, peeled  2 cups fresh basil leaves  3 tbsp pine nuts


 Salt and pepper, to taste


Place all ingredients, except salt and pepper, into a food processor or blender in the order listed. Blend for one minute or until sauce reaches a grainy consistency.


Store in refrigerator in airtight container. Use as a spread on sandwiches or as a pizza or pasta sauce.


15


Treats


By Brianna Wall


WWW.OKCOOP.ORG


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