Ingredients for Pesto Sauce:

• 1 cup olive oil
• 1 cup pine nuts
• 3 cloves garlic, peeled and crushed
• salt to taste
• 1 package fresh basil
• 1/2 cup grated parmigiano cheese

Directions for Pesto Sauce:

• Place all ingredients in the blender and blend until you have a creamy, smooth texture.
• Serve over pasta of choice such as spaghetti or other long pasta.

This Pesto Sauce recipe serves 4 to 6.

Ingredients for Stuffed Flank Steak:

• 2 eggs, hard-boiled
• 4-6 baby carrots, steamed, sliced
• 1 1/2 pounds flank steak
• 2 sliced baked ham
• 1/2 cup olive oil
• 2 tablespoons butter
• 2 sprigs fresh rosemary
• 1/4 cup onion, finely chopped
• 2 garlic cloves, peeled and crushed
• 1/2 cup vegetable stock
• 1/4 cup white wine

Directions for Stuffed Flank Steak:

• Peel eggs and chill in refrigerator.  When cool, slice and set aside.
• Steam carrots until tender.  Drain and set aside.
• Use meat mallet to tenderize steak on both sides.  Sprinkle salt and pepper to taste.
• Lay slices of ham, carrots, and eggs on flank steak.  Roll flank steak and secure with twine.
• In semi-deep pot, combine olive oil, butter, garlic, rosemary, and onion.  Cook over medium heat.  Add flank steak and brown on all sides.
• When meat browns on all sides, add vegetable stock and wine.  Reduce heat and cook about 1½ to 2 hours.
• Remove twine prior to slicing and serving.

This Stuffed Flank Steak recipe serves 4.

Ingredients for Drowned Potatoes:

• 6 to 8 Yukon potatoes
• 3 tablespoons olive oil
• 2 garlic cloves, peeled and crushed
• 1 tablespoon fresh parsley

Directions for Drowned Potatoes:

• Wash and peel potatoes.  Cut in potatoes into cubes.
• Combine olive oil, garlic, potatoes, and  salt and pepper to taste  in saucepan over medium heat. 
• Add 1 cup water and cover tightly.  Cook about 15 to 20 minutes in boiling water.  Stir potatoes occasionally, cover and continue to cook until potatoes are nice and tender.
• Remove from heat.  Add parsley and stir to mix well.  Serve hot.

This recipe for Drowned Potatoes serves 4 to 6.

Tip:  One head of cauliflower may be substituted for the potatoes.

However, unlike the garlic, only fresh basil will do here.  There is just no comparison between the aroma and flavor found in fresh basil.  Dried basil may work for soups or other dishes, but it just doesn’t do this recipe justice.  The fresh basil will really enhance the fresh tomatoes, garlic, and olive oil mixture.

Ingredients for Bruschetta con Pomodoro:

• 8-10 slices of crusty Italian bread
• 2 fresh garlic cloves, peeled
• 5  Roma tomatoes, chopped
• 4-5 tablespoons of extra virgin olive oil
• 8-10 fresh basil leaves

Directions for Bruschetta con Pomodoro:

• Preheat oven to 400° F.
• Cut bread into 1/2 inch slices and put on baking sheet. Place in oven to toast.
• Rub garlic cloves on toasted bread slices.
• In a small bowl, add chopped tomatoes, olive oil, basil and salt and pepper to taste. Stir to mix well.
• Place about 1 tablespoon of the tomato mixture on each bread slice.

This recipe for Bruschetta con Pomodoro will serve approximately 4 to 6 people.