June 7, 2013
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Recipes
Artichoke Pesto
Recipes by Chef Richard Goss, Richard's Kitchen, Franklin.
“A great summer snack with cocktails outdoors is a pesto made with artichoke hearts,” Goss said. This appetizer can be prepared a day in advance and stored in the refrigerator. Simply allow the pesto to come to room temperature 30 minutes before serving.
1/2 cup extra virgin olive oil
2 teaspoons minced garlic
1/2 cup pine nuts
2 cups canned artichoke hearts, drained
1/2 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
Combine ingredients in a food processor and process until smooth — stopping once to wipe down the sides of the bowl with a spatula. Serve with grilled or toasted bread rounds or your favorite savory crackers.
- May 24
“Strawberries on the Square ”
, Downtown Franklin - May 31
“Transformations Salon & Spa Clinics”
5 p.m.-8 p.m., 8083 S. Madison Ave - June 1
“Vintage Indiana Wine & Food Festival”
11 a.m. to 7 p.m. , Military Park - June 22
“I Heart My Spouse: Amazing Race”
4 p.m., - October 5
“Prevention and treatment options for back and leg pain”
5:30-8:30 p.m., Indiana Orthopaedic Hospital (IOH), 8400 Northwest Boulevard