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Recipe of the Month

Spring Greens Pesto

Spring Greens Pesto


1 cup walnuts, almonds, or pine nuts

1 ½ cups packed greens

1 small garlic clove, peeled

? cup olive oil

½ cup grated parmesan cheese

Salt and pepper, to taste



  1. Place nuts, greens, and garlic in a food processor or blender and blend until everything is finely chopped. Scrap down sides of the bowl and process again.

  2. Add parmesan cheese and, with the motor running, add olive oil in a steady stream. When the pesto looks saucy, stop adding oil.

  3. Turn off food processor/blender. Mix in salt and pepper, to taste.

(Source: From Scratch Club, edited by GMFTS)

Roasted Chicken Salad with Garlic Toasts

Roasted Chicken Salad with Garlic Toasts


2 cloves garlic, peeled

3 tablespoons cider vinegar or white-wine vinegar

3 tablespoons extra-virgin olive oil

1/4 cup Kalamata olives, pitted and chopped

8 cups mixed salad greens 

4 1/2-inch slices whole-wheat country bread, toasted

1 2-pound roasted chicken (hot or cold), skin discarded, sliced into large pieces



  1. Mince one garlic clove and whisk with vinegar, oil and olives in a medium bowl. Toss greens in the dressing to coat well.

  2. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Divide the salad among 4 plates, place chicken on top and serve with the bread. SERVES 4


(Source: EatingWell)

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