Tag Archives: Basil

Squash Latkes

Squash Latkes

Squash Latkes

Don’t you just love the summer. In addition to being wonderfully sunny – the garden is in full bloom and for those of us with vegetable gardens there is an abundance of produce. Well i do not have a vegetable garden – purely due to the lack of space, however, I do have friends who have gardens who are so nice to always share. I got these from my friend Sherry. I was so excited when she said she would bring me some. Look at them aren’t they simply gorgeous.

So I took them home and then was trying to think of what I could make with them (no bright spark at that moment). I was on flipboard reading the food section and came across kefedes and looking at the picture I thought Squash Latke’s – I can do those. So I did try them out and they were brillant. I think it would have helped if I had done the draining technique on them so they had less water in them. They would probably have cooked a lot quicker. I have made Latke’s out of sweet potatoes and the next one I am going to try it with is with Parsnips – I think those may come out a little on the sweeter side but I will let you know.


Serving : 6-8, Prep time : 15 minutes


  • 6 tablespoons light sour cream
  • 3/4 teaspoon grated lime rind
  • 1 teaspoon fresh lime juice
  • 1 teaspoon chili powder


  • 6 cups shredded Squash (4 medium squash)
  • 1 cup grated onion
  • 6 tablespoons all-purpose flour
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons finely chopped jalapeno
  • 1 large egg
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup olive oil



For the sauce

Mix the ingredients and refrigerate until ready to use.


For the Latke’s

Combine squash and onion in a mesh colander and press to drain excess water. Put into a bowl and add the rest of the ingredients except for the olive oil. Mix well. Your mixture will be moist and a wee bit sticky.

Heat some oil on a skillet. When hot pour about a 1/4 cup of the mixture on the pan and then press down to flatten. Repeat until you have filled your pan. My wide pan does about 3 at a time. Now let is sauté until it has browned and then turn it over and repeat on the other side. Repeat with the remaining batter.

Serve with the sauce.


Sage Pesto

Sage Pesto

Sage Pesto

Well I am calling it pesto – why because I used basil leaves in it – haha. I actually bought sage to make a sage brown butter sauce for the ravioli that I was going to make well I was short on time and decided to make a pasta from a packet and needed a sauce. I initially only used sage, basil, walnuts, garlic and lemon juice. I thought it was a little bland so out came the jalapeno and the sun dried tomatoes and they made such a difference. If you want it to be spicier just add another jalapeno.

When your pasta is ready just toss it with your pasta and eat it.


makes 1.5 cups

  • 1 cup sage leaves (washed)
  • 2 cups basil leaves (washed)
  • 1 jalapeno (chopped)
  • 1/2 cup walnuts
  • 1/2 cup olive oil
  • 1 cup sun dried tomatoes
  • 4 cloves of garlic
  • juice of half a lemon
  • zest of the whole lemon
  • salt (to taste)


Blend all ingredients together in your food processor. Voila!

Gnudi with Brown Butter Sage Sauce

Gnudi with Brown Butter Sage Sauce

Gnudi with Brown Butter Sage Sauce


Gnudi is a type of Gnocchi made with ricotta cheese and a little bit of flour. It is really simple to make and is quite delicious. The smaller you make them the better because you get these little bites in your mouth and they are covered in sauce.




  • 8oz ricotta whole milk
  • 2 oz grated parmesan
  • 2 eggs beaten
  • 8 twists of grated pepper black
  • pinch of salt
  • 3.5 – 4 oz of super fine semolina
  • 2 tbsp of basil chopped
  • 2 tsp nutmeg

Brown butter sage sauce

  • 1 (8oz) stick butter
  • 14 medium sage leaves



Whip the ricotta with a whisk until smooth. Beat in the eggs. Stir in the parmesan, semolina and basil. Add the pepper, nutmeg and salt.  Put the mix in the fridge in a sandwich bag for about an hour.

Bring a large pot of salted water to a boil. Snip a small opening in the sandwich bag and squeeze out a small quantity of the mix into the water. Use a pair of scissors to snip off the mix. Make sure that you do not overcrowd the pot. The gnudi are ready when the float to the top and have cooked for about 3-4 mins.

Serve with brown butter sage sauce


To make the sauce

Melt the butter and then cook it on medium heat until it starts to brown, add the sage leaves and let them cook for a bit about 1-2 mins and as they start to crisp take it off heat and pour it over the gnudi.