Yogurt is an excellent source of lactobacillus, a very beneficial bacteria which helps diarrhea, restores health to the gastrointestinal tract, helps fight intestinal infections and keeps the immune system strong. Read More
Apple-Filled Delicata Squash with Curry Butter
So many great things to do with delicate-skinned Delicata, the winter squash that is completely edible — including the attractive outer skin. This recipe is simple and elegant and one of Danielle’s favorites. Read More
Power Pesto
A cup of chopped parsley provides 100 percent of your Vitamins A and C. It is a natural diuretic and thus aids in controlling high blood pressure. If you are on blood thinners or blood pressure medication, you should consult your medical professional before ingesting large amounts of parsley. Parsley also improves the function of potassium in the body. Garlic is high in potassium. Anchovies are rich in Omega-3 fatty acids. This pesto is good on steamed vegetables, or as a topping to soups and stews.
Two bunches of fresh Italian or curled parsley, washed and trimmed of tough stems
1 t anchovy paste or two anchovies
2 cloves garlic, finely chopped
pinch red pepper flakes
¼ C olive oil
1 T lemon juice
Process the parsley in a food processor until it is roughly chopped. Add garlic through pepper flakes and pulse in. Add olive oil and lemon juice; pulse until fully incorporated. The pesto can be rough or smooth, according to your preference. Makes ½ cup of pesto.
Lemon Sauce
Tart and sweet, this sauce is a must for persimmon pudding, but it also goes well with gingerbread and drizzled onto fresh orange segments.
1 C sugar
1¼ T cornstarch
pinch salt
1¼ C hot water
3½ T unsalted butter
4 T fresh lemon juice
3 t grated lemon rind
Combine sugar, cornstarch and salt in a pan. Add hot water and cook, stirring
often, for 15-20 minutes until sauce has thickened. Add remaining ingredients and
cook for another 5 minutes until sauce is thick and clear. Serve hot or cool.
The Cook Sisters 