Non-Dairy Classic Pesto

A couple of weekends ago, I plant sat for a friend, who gifted me some basil to take home. That was a couple of months ago, which was used in at least a few recipes before I ran out. The first picture is of me with the original stalk of basil! Big and tall, am I right? 😂

What else do you do with that much basil besides making all the non-dairy classic pesto that your food processor can handle? I promise it’s delicious, and there are only about five ingredients in the blender. Jamie and I started up our garden this spring. We’ve been out of basil for a while, but you can make this recipe at home whenever you like!

The layer of oil on top preserves it and prevents it from going bad. Our blog here has more pictures and tips on how to make our pesto.

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Chicken, Goat Cheese, & Balsamic Stuffed Sweet Potatoes

This is one of my favorite date night recipes for Chicken, Goat Cheese, & Balsamic Stuffed Sweet Potatoes, it’s a  Pimento & Prose original creation! Love love the sweet, tangy, savory, and umami notes created from the ingredients we included.

About the Recipe:

The balsamic reduction brings acidity and sweetness along with the sweet potato base. The basil and mushrooms add herbiness and umami to the chicken as they cook and combine. Finally, the goat cheese brings the tangy cheesy bite that the dish needs!

Recipe Notes (asterisks below correspond with relevant places in the recipe):

  • *I used a smaller and two larger potatoes, so the small one only took 20 minutes while the bigger ones took 40. If you have a potato that cooks faster than the others, check it and take it out if it’s done. Next, place the cut sides together, roll the potato in tin foil, and set aside. It will stay hot until you finish the recipe!
  • **In this recipe, it’s helpful to create everything using the “Mise en place”, or “everything in its place” technique (in French). This makes the process significantly easier to saute all the ingredients since they’re ready to go!
  • ***Check out one of our favorite garlic & herb goat cheeses from Target here!
  • ****They should last about 5-7 days in the fridge. You may have some extra chicken and veggies left (I did), which would go great over rice, pasta, an Italian-style salad, or in a taco.
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Chicken Veggie Soup

This is my mom’s recipe for homemade chicken veggie soup!

It’s one of our two favorite family go-to soups whenever it’s chilly outside, someone has a cold or needs a little warmth in their heart. This is also a fairly quick recipe to put together and make quite a bit of leftover, which also freeze well!

 

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Almond Peach Cobbler

I made this Almond Peach Cobbler with some more local, South Carolina peaches!

The hardest part about this is blanching the peaches to remove the skins, which I’ve included instructions on how to complete below.

This comes out really moist and almost cake-like, and the almonds and brown sugar on top give it a great added crunch!

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Weekend Foodie Warriors- Take 29!

Hello hello, again, Foodie Friends 🙂 Hope you had a fantastic weekend! In this edition of Foodie Adventures, I decorated for Halloween, checked out a Turkish Food Festival, and visited the AutumnFest at the Market (Greenville State Farmers Market)!

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Weekend Foodie Warriors- Take 26 & 27!

Hello hello, again, Foodie Friends 🙂 Hope you had a fantastic weekend! In this edition of Foodie Adventures, we’re having a throwback to Week 27 with a few foodie adventure from Maryland, and this week we visit a Vintage Pop Up Market and show a sneak peak to my Autumn stuffed squash recipe!

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Weekend Foodie Warriors- Take 25!

Hello hello, again, Foodie Friends 🙂 Hope you had a fantastic long Labor Day weekend! In this edition of Foodie Adventures, I cooked up a storm – homemade pesto was the start of pizzas & calzones, apples from the Greenville State Farmers Market added to an apple cake & apple sauce, and we revisit and revamp an old favorite recipe!

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