Nut-Free & Dairy-Free (but not Taste-Free) Pesto

Nut-Free & Dairy-Free (but not Taste-Free) Pesto
Recipe type: Sauces
Cuisine: Italian
Prep time: 
Total time: 
  • 4 c. basil, stems removed
  • ¼ c. sunflower seeds
  • 1 tbsp pumpkin butter (heaping)
  • 4 cloves garlic
  • ¼ c. extra virgin olive oil
  • 1 tsp garlic salt
  • ½ tps lemon pepper
  • Juice of ½ lemon
  1. Combine ingredients in a blender or food processor & blend well.
  2. If you need to thin out the sauce, add more extra virgin olive oil.
  3. To really make this an allergen-free dish, serve over cooked rice pasta.

Photo Courtesy of Yannic Meyer

Food Art Friday for December 4th

Food Art

Via Little Food Junction

Submit your food art or found food art photos to!

Basic Tomato Sauce

Submitted by Ruth
Serves 2


5 truss tomatoes, skinned, diced, & crushed 2 tbsp tomato paste
large handful of oregano large handful marjoram
small handful parsley small handful basil
small package pine nuts ½ c. button mushrooms, diced
1 medium onion, quartered salt
pepper 1 c. vegetable stock or broth


  1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off.  Once skinned, put them in the blender to crush them.  Add tomato paste to thicken it.  Set aside.
  2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
  3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes.  Cook for about 1 hour on a very low simmer until reduced by about ¼.

Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.

Turkey Jack Chili

Turkey Chili by Theryn Fleming on Flickr Submitted by randilicious
Serves 8


1 large onion, finely chopped 1 green bell pepper, finely chopped
4 cloves garlic, minced 3 roma tomatoes, diced
2 tbsp tomato paste 1 tbsp butter
¼ c. all-purpose flour 1 tbsp dried oregano, crushed
1 tsp basil 1 tsp ground cumin
2 tsp crushed red pepper ½ c. chili powder
14.5 oz. whole peeled tomatoes w/ liquid, chopped 1 lb. ground turkey
15.25 oz. kidney beans 1 jalapeño pepper
2 tbsp Jack Daniels whiskey salt & ground black pepper to taste


  1. Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
  2. In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
  3. Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
  4. Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
  5. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
  6. Goes great over baked potatoes & some cheddar cheese on top.

Old World Manicotti

Submitted by Trish
Serves 6


12 large manicotti shells 4 c. shredded mozzarella cheese, divided
2 c. ricotta cheese 6 tbsp chopped fresh basil or
1 (26 oz.) jar prepared spaghetti sauce, divided 2 tbsp dried basil
½ c. grated Parmesan or Romano cheese


  1. Manicotti Before Cooking by I Believe I Can Fry on FlickrPreheat oven to 350°F. Spray 13″ x 9″ baking dish with nonstick cooking spray.
  2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.
  3. For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta & fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
  4. Spoon 2 c. spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
  5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.