Parsley Almond Olive Pesto

I made up this pesto tonight to cover roasted asparagus and salmon (Baked in the same casserole)
Ingredients:
1 bunch parsley, rinsed, drained and stems trimmed
1/2 cup almonds (roast in a dry skillet until lightly browned)
1-2 tsp McCormick Italian seasoning (grinder)
1 garlic clove minced
1/2 cup stuffed green olives

Blend all ingredients in a mini chopper or food processor. Add in 1/4 cup olive oil until belnded. If it's too thick you can add 2 tb chicken broth or water. Spoon over roasted asparagus and salmon for last 10 min of baking time.

Individual Italian Turkey Meat Loaves

Hubby loves meat loaf, this is one of his favorites, and these are packed with flavor..
Makes 8 individual meat loaves
Ingredients:
3 lb ground turkey
2 eggs
1/2 Sesame (or plain) stale Italian bread loaf, broken into pieces
1 tsp dried marjoram
1 clove garlic, chopped
6basil leaves chopped
2 tsp pepper
1 tsp dried rosemary
2 tsp oregano, use half in meat, half for topping)
1 3/4 cup ketchup
1 TB horseradish
1 cup parmigianno reggiano (or any other grated cheese)
2 tsp olive oil
1/2 cup dry red wine
1 cup shredded provolone/mozzarella mix
4 oz (8 slices) prosciutto (or use baked/tavern ham)

Combine bread, herbs, pepper and garlic in mini chopper and mix (or chop everything finely) set aside

Combine ketchup, horseradish and wine, set aside.

Mix beaten eggs, turkey, herbs, grated cheese and 1/2 ketchup mixture. Combine with hands until just mixed. On foil lined sheet pan spread a little Olive oil. Form meat mixture into 8 flattened patties. Top with cheese and ham. Make 8 more thin patties and top, sealing edges so cheese bakes in. Spread remainder of ketchup mixture on top of loaves and sprinkle with black pepper and a little oregano. Bake in a preheated 375 degree oven for 40 min. Nothing beats an old fashioned baked potato and Creamed spinach or Italian green beans as sides. **like practically everything I am making lately I added a few shakes of red pepper flakes and a little garlic powder...

la neige dans le printemps

The name means snow in spring..it's not spring...yet, but it is snowing!

Easy weeknight filling dish. It's got everything!
serves 4-6

Ingredients:

1 pound large/xlarge shrimp deveined and shelled
3 cloves garlic grated or minced
1/2- 3/4 cup frozen peas
1 1/2 cups chicken or vegetable broth
1 knorrs chicken stock pack
1 lb fresh asparagus, rinsed and cut into 2" lengths
1/2 cup grated parmigiano reggiano
1 lb pasta (I used Lidia Bastianich's fusilli)
1/2 box frozen spinach, thawed and drained
2 slices bacon, chopped 1 tbsp butter

Heat pot of water and bring to low boil. Add asparagus and pasta and cook until al dente. Drain and set aside.Saute bacon in butter, when almost done, add shrimp and cook until shrimp is pink and add garlic, cook 1-2 min. . Add vegetable/chicken stock cube and broth, scraping bottom of pan. Add spinach, peas  and stir, take off heat. Add pasta and asparagus and mix. Heat until warmed through, top with fresh cracked pepper and grated parmigiano reggiano.