Asparagus and Golda’s Artichoke Pesto Linguini


1 lb. Fresh asparagus

8 oz. Linguini

3/4 cup Golda’s Artichoke Pesto

To prepare: Cook linguine in salted water and drain. While it is cooking, wash and discard the bottom third portion of each asparagus and cut the remaining asparagus into 1 in pieces. Lightly saut&eaute; the pieces in a bit of olive oil until they are bright green (no longer than 5 minutes). Combine the cooked linguine with Golda’s Artichoke Pesto and top with the sautéed asparagus.


Baked Mushroom Caps With Golda’s Pesto Filling


24 medium sized mushrooms

1/2 c. Golda’s Finest Pesto (basil, artichoke or sun dried tomato)

2 Tbsp. Melted butter

2 Tbsp Parmesan cheese

2Tbsp. Freshly chopped parsley

To prepare: Preheat oven to 350 degrees. Take out mushroom stems. Save 1 Tbsp. Parmesan cheese. Mix other ingredients together. Stuff caps with mixture and place in oven proof baking dish. Sprinkle remaining cheese over top. Bake for 30 minutes or until cheese bakes into a golden crust.

Golda says: Serves 6-8


Baked Whitefish and Golda’s Blueberry Pesto


3 lbs. Fresh or frozen whitefish

salt, pepper, butter

1/2 c. blueberry pesto

1 tsp. Lemon juice

1 c. sour cream

1/3 cup buttered bread crumbs

To prepare: Rub fish with butter mixed with 1/4 c. sour cream, salt, pepper, 1/4 c. blueberry pesto and 1/2 c. parmesan cheese. Lay coated fish in a baking pan. With the rest of the cream and 1/8 c. pesto, make a mixture adding cheese and crumbs and lemon juice. Spread this over fish. Bake at 350 F for 25 minutes. Open oven and drizzle the rest of the pesto over and continue cooking for 5 minutes. Serve!

Golda says: Serves 6-8




Anything that you like to barbecue – your favourite veggies, fish, poultry, steak, or burgers!

To prepare: Skewer your favourite ingredients and barbecue! Baste for the last few minutes with your favourite Golda’s pesto!

Golda says: Mix and match your favourite pesto flavours!


Bar-B-Q Chicken


1 can coconut milk

one heaping tablespoon Skoogk

1 tablespoon lemon juice

your favourite cuts of chicken

To prepare: Mix 1 can coconut milk ,1 tbls Skoogk, 1 tbls lemon in sauce pan and reduce until thick. Baste chicken. Use the same sauce for basting squash, kabobs, etc.


Chicken Breast Stuffed with Sun-Dried Tomato Pesto & Brie


Golda’s Sundried Tomato Pesto


Chicken Breast

To prepare: Spray a baking dish with vegetable spray. Start with a chicken breast with the bone in pull the skin back and make a slice into the fleshiest part of the breast about 2 ½ inches longs long and 1 ½ inches wide. Using a spoon, stuff the cavity with 1 teaspoon of GOLDA’S SUNDRIED TOMATO PESTO. Cut the crust off the Brie and make a cube about an inch square. Put this in the pocket and add another teaspoon of pesto. Pull the skin over the pocket so nothing leaks out and bake for 30-40 minutes or until juices run clear when poked with a fork.


Golda’s Applicious Pesto Pizza


1 Granny Smith apple, thinly sliced

1 handful pecan pieces

1/2 lime

1/2 c. mozzarella cheese, grated, or cheese curds to sprinkle

1/4 c. Golda’s Cilantro Pesto

1 uncooked pizza shell.

To prepare: Preheat oven to 425 F. Place the pizza dough on an oiled pan or baking sheet. Spread Golda’s Cilantro Pesto all over the top of the pizza. Reserve some for putting on top of the cheese, apple and pecan mixture at the end of the cooking. Make sure that the pesto reaches the pizza edges. Place the apple slices all over the pizza surface and sprinkle the pecan pieces on top with the cheese. Bake all in the oven until the cheese bubbles and the pizza edges look brown. Remove from the oven and before serving, spread a little more of Golda’s Cilantro Pesto over the top and squeeze lime on top of that.

Golda says: Delicious, healthy and easy!


Golda’s Artichoke Pesto and Kale Salad


1 cl. garlic 1 1/2 large handful of fresh, kale (per person), washed & cut up 6 red radishes, thinly sliced 1 field cucumber, cut into chunks 1/2 large purple onion, thinly sliced Dressing: 2 – 3 Tbsp. Golda’s Artichoke Pesto 1 Tbsp. olive oil 1/4 c. red wine vinegar Whisk the above dressing ingredients together.

To prepare: Take a wooden bowl and crush the clove of garlic into the bottom. Arrange kale over the garlic; add sliced radishes and cuke chunks and last, add purple onion slices. Pour dressing over the top and toss thoroughly before serving.


Golda’s Blueberry Pesto Open-Faced Sandwich


1 slice healthy whole grain bread

1 serving of sliced cheese of your choice

1 apple sliced thinly

Golda’s Blueberry Pesto

To prepare: Butter bread and/or spread with a thin layer of Golda’s Blueberry Pesto. Layer slices of cheese and thinly sliced apple on top. Drizzle Golda’s Blueberry Pesto on the apple slices. Serve immediately. If you have more than one person to serve, simply increase the quantities accordingly.

Golda says: This is a simple snack that is colorful, elegant and tasty.


Golda’s Blueberry Pesto Pizza


1 portion uncooked pizza dough (enough for one “pie”, preferably homemade). 1/4 c. Golda’s Blueberry Pesto 1/4 large red onion 1 cup sliced sweet pepper 1 c. Golda’s Lox slices or smoked salmon Your choice of cheese, crumbled or grated

your choice of amount.

To prepare: Grease pizza pan or baking sheet. Sprinkle a little cornmeal on the sheet to prevent sticking. Roll out pizza dough and place on pizza pan or pat the dough onto the baking sheet. Spread Golda’s Blueberry Pesto all over the surface of the dough, covering even the edges. Cut the red onion into thin slices and distribute these over the top of the pizza. Do the same with the pepper slices. Lay strips of Golda’s Lox over the vegetables. Top all with the cheese. Set oven to 425 F. Bake for about 15 – 25 minutes until done. The pizza is done when edges of the crust are golden and cheese is bubbly.

Golda says: This recipe was suggested by an enthusiastic customer and tested in our commercial kitchen. Delicious!


Golda’s Cilantro Pesto and White Bean Dip


1 can (540 ml. or 19 fl. oz.) white beans (I used white kidney beans)

1 handful fresh, washed, chopped spinach

1 container Golda’s Cilantro Pesto

To prepare: Open can of beans and drain. (Save the fluid for soups!). Place beans in the bowl of a food processor. Add about 1/3 of the container of Golda’s Cilantro Pesto and your handful of washed and chopped spinach. Blend until smooth. Place dip in a bowl and serve with vegetable slices and thin slices of toasted bread.

Golda says: Golda’s Cilantro Pesto adds a little “pepper” to the beans and, of course, beans are good for you. This recipe was suggested by a customer and it was tested in our commercial kitchen.


Golda’s Cilantro-Dressed Pesto Salad


1: carrot, peeled and shredded

1/2: red onion julienned

1: red, sweet pepper, julienned

1/2: small zuchinni, washed and shredded or julienned

1: cup kelp noodles, drained and separated

To prepare: Put kelp noodles in the bottom of a salad bowl. Add prepared vegetables. Keep separating and tossing noodles with vegetables as you go. Add Golda’s Cilantro Pesto last and toss with the vegetables and noodles. This makes a colorful “raw’ food dish for two. If you are making it for more people simply increase the ingredient amounts accordingly. The salad can be made ahead and stored in the fridge. In fact, the “bite” in Golda’s Cilantro Pesto, gets even better a day later.


Golda’s Dill Pesto and Beets


6 med. sized beet roots

3 to 5 tsp. Golda’s Dill Pesto (or more, to taste)

1/2 to 2 tsp. horseradish

2 to 3 Tbsp. sour cream

To prepare: Trim and wash the beet roots. Place them whole in a pot with enough water in it to cover the beets completely. Bring the water to the boil, then turn to simmer and continue to cook until the beets are soft inside – 10 to 15 mins. (use a knife to test). Remove the beets from the pot with a slotted spoon and place them in a bowl to cool. You can hurry the cooling process by placing the bowl of beets in a second bowl filled with ice or cold water OR you can put the bowl of beets in the freezer compartment of your fridge. While the beets are cooling, whisk together the sour cream, horseradish and Golda’s Dill Pesto. Peel the cooled beets, cut in quarters and arrange on a plate. Drizzle the dressing over the beets. Serve as an appetizer or as a side dish.

Golda says: If you like the heat and flavor of Golda’s Skoogk, you can add 1/4 tsp. of it to the dressing.


Golda’s Hot Skoogk Shooters



cream cheese


To prepare: Spread cream cheese on crackers and top with Skoogk.

Golda says: Use with everything but cappucino! Its a condiment, not a pesto. Go easy and experiment…we love it! Highly addictive!


Golda’s Pesto Dip Chips


1 tortilla or wrap for each person to be served

1-2 tsp. Golda’s Pesto of your choice.

To prepare: Preheat oven to 350 F. Take tortilla or a wrap and place on a plate. Put a little olive oil on a baking sheet. Using a pastry brush or something similar, brush the whole tortilla/wrap (front and back) with a Golda’s pesto of your choice. Cut the tortilla/wrap into triangles or wedges and place on baking sheet. Place the “chips” in the oven. Bake for 8 mins., turning all the chips over after 4 mins. Remove the chips from the oven and serve with dip, beans or salsa.

Golda says: Experiment to find the variety or varieties of Golda’s pesto you like to use. Some suggestions are Golda’s Sun-Dried Pesto, Golda’s Roasted Red Pepper Pesto. Try adding a bit of Golda’s Skoogk to the Golda’s pesto of your choice, for some added spice.


Golda’s Pesto Pasta Salad


1 pkg. (350 g.) cheese-filled tortellini pasta 4 firm Roma tomatoes, cut in small pieces 3 Tbsp. Golda’s Cilantro Pesto 2 Tbsp. olive oil 1 Tbsp. lemon juice salt and pepper to taste

To prepare: Prepare tortellini. Drain well and cool. Put in bowl when cool and add Golda’s Cilantro Pesto, oil, salt, pepper and lemon juice. Cover and put in the fridge. When you are ready to serve, add the cut-up tomatoes and mix together. Add more lemon juice, oil and seasonings, if necessary.

Golda’s printer-friendly version of Golda’s Pesto Pasta Salad.

Golda’s Quick and Easy Three Pesto Appetizer


1 8 oz. block of cream cheese 1 Tbsp. each, of Golda’s Pesto (ideally 3 different types/colors, eg. Blueberry, Basil, Cilantro, Sun-Dried Tomato, Roasted Red Pepper).

To prepare: Take the square of cream cheese out of the box and place in centre of serving platter. Cover each 1/3 section of cream cheese with contrastiing colours of pesto. Garnish block with prewashed parsley, lettuce or arugula and nasturtium flowers. Serve with slices of toasted bread.

Golda says: This appetizer is easy to prepare, colorful and perfect for bringing to a potluck.


Golda’s Skoogk and Buttermilk Potatoes


2 potatoes

1 c. buttermilk

1-2 tsp. Golda’s Skoogk (or amount to “taste”)

To prepare: Place peeled, cleaned, sliced potatoes in a pot. Cover with buttermilk. Cook the potatoes slowly in the buttermilk until the potatoes are soft. Remove from heat, mash the potatoes in buttermilk. Add a little butter (optional) and Golda’s Skoogk. Serve hot.

Golda says: This recipe is for two. If you need more, adjust the ingredients accordingly. * You can make buttermilk by adding 1 Tbsp. white vinegar or lemon juice to a near cupful of homogenized milk


Golda’s Skoogked Scones


1 Tbsp. plus 1/2 c. cornmeal

3 c. all purpose flour

4 tsp. baking powder

1/3 tsp. cream of tartar

3/4 tsp. salt

3/4 c. plus 1 Tbsp. chilled unsalted butter cut into 1/2 inch pcs.

2/3 c. (packed) coarsely shredded cheddar cheese (3 oz.)

1 c. plus 4 Tbsp. chilled whole milk

1/4 c. Golda’s Skoogk

1 large egg.

To prepare: Preheat oven to 375 F. Sprinkle baking sheet with 1 Tbsp. cornmeal. Proceed with the “scone” method: combine all dry ingredients in a large bowl; cut butter into the dry ingred- ients. In a separate bowl, mix the egg, milk, Golda’s Skoogk and cheese. Stir the wet mixture into the dry until just moistened. Turn the dough mixture onto a lightly floured sur- face and knead gently a few times. Pat the dough into a 1 in. thick circle or “round”. Cut the round into equal triangles and transfer the scones to the baking sheet. Bake until gold- en (20 minutes). Serve warm with butter.

Golda says: This recipe was suggested to us by a customer and we tested it. It’s a great savoury warm-up for cold mornings!


Golda’s Skoogkles for TWO


1/2 cup chopped onion

1cup cooked spaghetti noodles

1 clove garlic, chopped

1/2 cup chopped broccoli

1cup chopped mushrooms

1 to 3 Tbls. GOLDA’S SKOOGK

1 Roma tomato, cut lengthwise in 6

To prepare: Cook the noodles according to directions, drain, toss with a little olive oil and set aside. In a skillet, saute chopped mushrooms in olive oil or a little butter. Move the mushrooms aside in the skillet, add onions and garlic and saute until soft. Finally, stir the kale leaves into the mixture until they turn bright green. Remove from heat. Toss the SKOOGK into the noodles (how much you use, depends on your taste: some find 3 tbls too much, others find that amount just right). Now add the noodles to the vegetables in the skillet. Heat all through. Spoon equal portions of the noodle-veg mixture into two bowls and top each bowl with sliced tomatoes and a little grated cheese. Serve!


Golda’s Sun-Dried Tomato Green Pepper Pasta with Golda’s Skoogk


1 cl. garlic 1 onion, diced 1 portion/person cooked, drained, thin pasta (spaghettini) 1 green pepper/person 1 tsp./person/ Golda’s Skookg 1 tsp./person Golda’s Sun-Dried Tomato Pesto Some S koogk and Golda’s SDT Pesto and plain yogurt for garnish

some grated cheese for topping.

To prepare: Set oven to 350 F. Wash green peppers and scoop out insides. Coat the inner layer of each green pepper with 1 tsp. Golda’s Skoogk. Set aside. Saute onion and garlic in skillet. Toss cooked pasta with Golda’s Sun-Dried Tomato pesto. Add the pasta to the saute mixture in skillet and heat through. Now stuff the green peppers with the pasta. Top with cheese. Put the stuffed peppers in a casserole dish. Put it all in the oven and bake until the cheese melts. To serve, arrange on a plate around each green pepper, a dollop each of Golda’s Skoogk, plain yogurt and Golda’s Sun-Dried Tomato Pesto


Golda’s Thanks-for-Pumpkins & Pesto


1 sm.-med. pumpkin

1 large onion, diced

3-4 cl. garlic, crushed

2 sweet potatoes

2 yams

1 celery, chopped

2 c. wild mushrooms, chopped

1 c. wild rice, cooked according to directions

Golda’s Skoogk, Golda’s Cilantro Pesto.

To prepare: Before you start, put the oven racks on the lowest rungs in your oven and preheat to 375 F. Prepare sweet potatoes and yams for baking (wash and pierce skins). Cut the top off the pumpkin (as you would to make a jack o lantern). Scoop out the seeds and loose flesh and set aside. Put a small amount of water and a little olive oil inside the prepared pumpkin. Put it on a baking sheet with the yams and sweet potatoes and put all in the oven for about 1/2 hour. Saute onion, garlic, celery in oil or butter. When onions are soft, add chopped wild mushrooms. Now mix with wild rice and any seasonings. Take them out and add in chunks to the wild-rice/onion mixture. Take the pumpkin out. Brush the inside with Golda’s Skoogk to taste. Mix the wild-rice/onion with 4 Tbsp. Golda’s Cilantro Pesto. Stuff all into pumpkin shell and return to oven. Put top on pumpkin. Bake at reduced heat (300-325 F) until the outside of the pumpkin looks “spongy”. Use pumpkin as a serving bowl.


Golda’s Tortizza


1 tortizza 1 Tbsp. Golda’s Sun-Dried Tomato Pesto or Golda’s Roasted Red Pepper Pesto 1 Tbsp. crumbled feta *optional – some additional cheese of your choice 1 Tbsp. diced onions

To prepare: Preheat oven to 350 F. Spread pesto of your choice over the surface of the tortilla. (You could also try a combination of Golda’s pestos.) Make sure you spread the pesto evenly, including covering the edges. Next, sprinkle onions over the tortilla. If you are using other diced vegetables, sprinkle these too. Top with feta and/or other cheeses. Put tortilla on a baking sheet and place in the pre-heated oven. Bake until cheese melts. You can fold or roll this tortizza to eat or you can cut it into thin “pizza” slices for sharing.

Golda says: A customer says she uses this recipe or a variation of it as a quick snack. It is tasty.


Golda’s World Famous Pesto Sandwiches


Any of Golda’s ready-to-eat pesto sauces

your favourite bread or cracker

garnish with a colourful veggie.

To prepare: Spread pesto on bread or crackers and garnish!

Golda says: A Golda’s family favourite!


Golda’s Cilantro Pesto Melts


4 oz. sharp, grated cheddar cheese

4 oz. grated mozzarella cheese

2 Tbsp. Golda’s Cilantro Pesto

1 large clove garlic, crushed

1 cup mayonnaise

To prepare: Spread mixture on sliced sourdough bread. Place slices on cookie sheet. Bake at 325 degrees until cheese is melted.

Golda says: Serves 6 to 8


Golda’s Fancy Pesto-Pesto Chicken Sandwich


2 Tbsp. Olive oil

1 tsp. Coarsely chopped garlic

8 slices sourdough (or other fancy bread) cut diagonally in 1/2 in. slices

2 oz. grated cheese (feta is fabulous)

2 Tbsp. Golda’s basil pesto

4 chicken breast halves coated with Golda’s sun-dried tomato pesto

8 oz. mozzarella cheese

2 tomatoes cut in 4 slices

To prepare:

Heat 1 Tbsp. olive oil and ½ tsp garlic in a heavy pan.

Add 4 slices bread and toast both sides over medium to high heat 5 to 7 mins.

Take toast out of pan and put on plate.

Add rest of oil and garlic to pan and repeat the process with remaining slices.

Sprinkle grated cheese on the toasted bread slices.

In the same skillet, put chicken and cook over medium to high heat for 10 minutes. Turn the chicken once.

Spread basil pesto on toast slices; place 3 slices of mozzarella cheese on each slice and top with a tomato slice. Slice chicken pieces in half horizontally. Place these on top of tomato and sprinkle with grated cheese.

Golda says: Serves 4


Golda’s Pesto Broiled Tomatoes


6 firm, ripe tomatoes

Salt and pepper


1 Tbsp. grated Parmesan cheese

1 Tbsp. Butter

2 Tbsp. Golda’s Pesto (basil, artichoke, cilantro)

To prepare: Cut tomatoes in half crosswise and sprinkle with salt and pepper and a pinch of sugar. Brush with 1/2 tsp. Golda’s Pesto, Parmesan cheese and butter. Broil about 6 inches from the source of heat for 5 minutes.

Golda says: Serves 6


Golda’s Pesto Cheese Spread


1 cup softened cream cheese

1/2 cup sour cream

2 Tbsp. Golda’s Pesto (basil, artichoke, cilantro, Skoogk)

salt and pepper

To prepare: Combine the ingredients in a bowl. Refrigerate and cover tightly before serving. Eat on bread or crackers or serve as a dip with fresh, sliced vegetables.

Golda says: Makes 1 1/2 cups…this is easy!


Golda’s Pesto Squash Casserole


1 cup grated cheese

2c. squash, cooked, drained, mashed

1 Tbsp. Butter

2 Tbsp. Golda’s Pesto (basil or sun-dried tomato)

1 tsp. Golda’s Skoogk

1/2 c. evaporated milk

1 tsp salt

1/2 tsp. Black pepper

1 Tbsp. Sugar

2 Tbsp. Flour

To prepare: Mix all ingredients together. Put in a greased casserole dish. Bake at 300 F. until lightly browned. You may sprinkle crumbled crackers or herbed croutons on the top if desired.


Green Bean Salad with Golda’s Dill Pesto Dressing


1/2 lb. green beans 1/4 c. Little Qualicum Cheeseworks feta cheese, crumbled 1 Roma tomato, sliced 2 Tbsp. Golda’s Dill Pesto 1 Tbsp. red wine vinegar 1 Tbsp. lemon juice 1/4 c. chopped mint leaves 2 cl. garlic, minced

To prepare: Top and tail the green beans. Bring a pot of water to boil and cook the beans until tender (3-5 mins.) Drain beans and set aside to cool. You can do this, using ice, ice water or put the bowl with the beans into the freezer. While you are letting the beans cool, mix the dressing, using garlic, mint leaves, Golda’s Dill Pesto, lemon juice, red (or white) wine vinegar, a little olive oil (if necessary). Mix the dressing with the beans and put all in the fridge until ready to serve. When ready to serve, sprinkle feta cheese and tomato pieces over the top of the beans. this makes a colorful, refreshing salad for two. Just increase the ingredients for more people.


Mushroom, Cheese, and Dill Pesto omelet


2 Eggs

1 c. Mushrooms

1 tbs. Butter

1/4 onion


1 c. cheese

To prepare: Scramble eggs. Take a small omelet pan and turn to medium heat. Slice mushrooms, your choice and sauté in butter till golden. If so inclined add onion in with the mushrooms. Add your scrambled eggs and turn heat down to low. Spread Dill Pesto on half of the omelet and add your favorite cheese. Flip over half of the omelet with a spatula, cover and cook through for about three minutes.

Golda says: Serves 1.


Pasta and Golda’s Pesto


pasta (approx. 100 grams per adult)

any of Golda’s ready-to-eat pesto sauces (1 heaping teaspoon per serving)

To prepare: Simply boil water, add pasta, and cook until al dente (5 minutes). Add Golda’s pesto.

Golda says: Bon appetit!


Pesto Stuffed Eye of Round with Boursin and Red Peppers


Eye of Round Steaks

1 tsp. per steak Golda’s Skoogk Sauce

2-tsp.per steak Boursin Cheese pepper-thinly sliced

1/4 cup red wine-for marinating and basting

Garnish: Sour cream and fresh Chives

To prepare:

Prepare a pocket into the middle of the steak with a sharp knife. Spread out Golda’s Skoogk with a spoon into centre pocket

Add small pieces of cheese and peppers. Secure pocket with toothpicks. Pierce steak with tooth pick. Place in shallow dish and pour wine over top.

Marinade in fridge, turning once every half hour.

Grill on BBQ untill desired tenderness, basting with remaining marinade. Enjoy

Golda says: Serving Suggestions: Once steak is cooked to desired tenderness, slice down the middle, split in half and open up to expose the filling. This makes for a very pleasing presentation.

Serve with asparagus and new potatoes with GOLDA’S DILL PESTO on potatoes.


Potato Latkes


4 medium potatoes, washed with skin on and coarsely shredded

2 large carrots, peeled and coarsely shredded

4 medium parsnips, coarsely shredded

1 large onion, coarsely chopped

3/4 cup all purpose flour

3 eggs, beaten


coarsely ground black pepper

1 cup vegetable oil

To prepare:

Let the shredded potatoes sit in a colander inside a large bowl for 20 minutes.

In another bowl, toss the carrots, parsnips and onion with the flour, beaten eggs, salt and pepper. Use your hands to squeeze out any remaining liquid from the grated potatoes.

Fold in the veggie mixture, oil, and potatoes and mix well.

In a large skillet or paella pan, heat 1/4 inch of vegetable oil on medium heat. With your hands, shape the mixture into 3” pancakes and drop into hot oil. Brown both sides. Set the latkes on paper towels to absorb the oil…

Then the fun begins…!

Try dipping the latkes in any or all of the Golda’s pestos….If you are using the Skoogk, mix 1 teaspoon Skoogk with 1 cup sour cream…….

Golda says: “Chanukah will never be the same again.”


Potato, Spinach & Golda’s Roasted Red Pepper Pesto Casserole


6 potatoes, boiled and mashed (with milk and butter) 1 Tbsp. Golda’s Roasted Red Pepper Pesto 1 bunch spinach, washed, then gently steamed 1/2 c. cheese

To prepare: Preheat oven to 375 F. Place mashed potatoes in casserole. Spread Golda’s Roasted Red Pepper Pesto over the surface of the potatoes. Place spinach in a layer on top of the potatoes. Sprinkle cheese on top of the spinach. Cover the casserole dish and bake in the oven until the cheese has melted.

Golda’s printer-friendly version of Potato, Spinach & Golda’s Roasted Red Pepper Pesto Casserole.

Red, Yellow & Green Hot or Cold Salad


4 c. whole cherry tomatoes (different sizes, colors) 4 c. yellow beans, cut in half 1 Tbsp. Golda’s Basil Pesto (or your choice) 30 ml. balsamic vinegar 7.5 ml. honey black pepper to taste

To prepare: Preheat oven to 375 F. Place whole cherry tomatoes in a casserole dish with a little oil. Roast for 15 to 20 mins. Meanwhile, steam the yellow beans until they are tender. Drain and place the beans on a serving platter. In a seperate bowl, whisk together the 1 Tbsp. of the Golda’s pesto of your choice (try Cilantro or Artichoke, for example), balsamic vinegar and honey. Pour the dressing over the beans. Add the pepper to the roasted tomatoes and arrange these over the yellow beans. Serve immediately for a hot salad, or, cool and refrigerate to serve later, as a cold salad.

Golda says: This version of the salad will serve 4. You can increase the amount of the ingredients, to serve more people.


Roasted Eggplant Salad with Golda’s Pestos


1 c. cooked rice 3 sm. eggplants 1 Tbsp. ea. Golda’s Sun-Dried Tomato Pesto and Golda’s Artichoke Pesto 2 onions 4 – 5 garlic cloves 2 red peppers 1 tsp. Golda’s Skoogk (optional) salt and pepper to taste olive oil, balsamic vinegar

To prepare: Preheat oven to 375 F. On a cookie sheet or other flat baking pan, place the eggplants (sliced thin, lengthwise), red peppers cut in chunks, onions (quartered), garlic sliced. Drizzle oil over the vegetables and bake in oven, turning them over to coat in oil from time to time. Toward the end of baking, toss the vegs. with the pestos, Remove from oven and place all in bowl with hot, cooked rice. Toss again with a little balsamic vinegar and Golda’s Skoogk. Season with salt and pepper to taste and serve hot, or place bowl in refrigerator to cool and serve later, cold. You can vary this, with any of your favorite pestos and/or adding Golda’s olive Tapenade.


Roasted Potato or Potato Salad


potato salad

Golda’s Basil or Cilantro pesto

To prepare: Mix potato salad with pesto for a fabulous treat!

Golda says: Mmmmmmm!


SKOOGK/Scones (food processor method)


2 tablespoons plus 1/2 cup yellow cornmeal 3 cups all purpose flour 4 teaspoons baking powder 1/3 teaspoon cream of tartar 3/4 teaspoon salt 3/4 cup plus 2 tablespoons (1ß sticks) chilled unsalted butter, cut into 1/2-inch pieces 2/3 cup (packed) coarsely shredded sharp cheddar cheese (about 3 ounces) 1 cup plus 4 tablespoons (about) chilled whole milk 1/4 cup Golda’s skoogk 1 large egg

To prepare: Preheat oven to 375°F. Sprinkle each of 2 baking sheets with 1 tablespoon cornmeal. Combine remaining 1/2 cup cornmeal and next 4 ingredients in processor; blend 5 seconds. Add butter and process, using on/off turns, until coarse meal forms. Add cheese and mix in, using 3 on/off turns. Transfer flour mixture to large bowl. Whisk 1 cup plus 2 tablespoons milk, skoogk and egg in small bowl to blend. Gradually add milk mixture to flour mixture, stirring until dough just comes together and adding more milk by tablespoonfuls if dough is dry. Turn dough out onto lightly floured work surface. Knead gently until smooth, about 5 turns. Pat out dough to 1-inch thickness. Using floured 2-inch-diameter cutter, cut out scones. Gather dough scraps; pat out to 1-inch thickness. Cut out additional scones. Repeat if more dough remains. Transfer scones to prepared sheets, spacing 2 inches apart. Bake scones until pale golden and tester inserted into center comes out clean, about 20 minutes. Place scones in basket and serve warm. Makes about 24.


Stir-Fried Spaghetti Squash with Golda’s Pesto Sauce


1 small spaghetti squash, cooked

3 cloves garlic

1/2 c. Golda’s pesto of your choice

1 small zucchini, sliced

1 small eggplant

1 red pepper, diced

¾ c. fresh/frozen green peas

To prepare: Stir fry the zucchini and eggplant in a skillet until lightly browned and softened. Add squash and garlic. Add pesto and toss to coat. Stir in red pepper and peas and heat until warmed right through. Serve.

Golda says: Serves 6


Stuffed Mushrooms with Golda’s Sun-Dried Tomato Pesto


1 c. cooked wild rice 1 small onion 6 Portobello mushrooms 4 Tbsp. Golda’s Sun-Dried Tomato Pesto 4 Tbsp. flavorful artisan cheese or feta cheese

To prepare: Wash, de-stem mushrooms and set top-side down on a baking sheet. Cut up onion with mushroom stems and saute with butter or oil until onions are soft. Remove pan from heat and mix with cooked wild rice. Mix the Golda’s Sun-Dried Tomato Pesto with the rice, mushroom stems and onions. Spoon this mixure evenly into the mushroom caps. Top with cheese and some grains of cracked peppercorn. Place the stuffed mushroom caps in the oven and set the control to “broil”. Let the stuffed mushrooms cook under the broiler until the cheese melts and bubbles.


Sun Dried Tomato Pesto Alfredo


To make 4 servings

250 gr. Pasta 2 Garlic cloves 1 tbsp Olive Oil 1/2 cup onion 1/4 cup white wine 1 Tomato 1/2 cup Whipping Cream 1/4 cup Parmesan cheese/ Pecerino or Romano 2 Tbsp. GOLDA’S Sun Dried Tomato Pesto

To prepare: Boil water. While cooking the pasta, peel garlic and press, cut, or chop into olive oil in a deep sauté pan. Cook on medium heat and add chopped onion. Cook until transparent. Add white wine and reduce heat for 2 to 3 minutes. Chop tomato and cook for another two minutes. Add whipped cream for 2 to 3 minutes or until it becomes slightly thicker. Fresh finely ground Parmesan or Pecerino Romano is great to add to this dish. Add Parmesan to cream mixture as well Sun Dried Tomato Pesto. Combine and cook for another 2-3 minutes. Add your cooked pasta and toss and serve!


Tossed Boiled Potatoes with Golda’s Pesto


6 medium sized new potatoes

1/2 c. Golda’s Sun-Dried Tomato Pesto

To prepare: Fill a medium sized pot with cold water and bring it to a boil. Plunge new potatoes into the hot water and cook uncovered until soft but not mushy. Take them out of the water and put them in a serving bowl and toss with the pesto. Serve!

Golda’s printer-friendly version of Tossed Boiled Potatoes with Golda’s Pesto.