These recipes and videos will be featured at Taste of The Times next week:
Arugula Pesto: This nontradional pesto, made with a garden herb other than basil, is every bit as good as the basil pesto. Arugula has a slightly bitter or peppery taste and works well when used as a regular pesto would be. You can put it on chicken, fish, bruschetta, as a dipping sauce and even by the spoonful into risotto. It will spruce up some of your everyday recipes and could of course be used on pasta as well.
Whole Grain Pilaf: Make a super healthy side dish to replace potatoes or pasta by combining quinoa, bulgur wheat and wheat berry with some carrots, onions and garlic. The chicken broth serves as the liquid and provides much of the flavor enhancement.