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my scrumptous goodies from pepper place market saturday morning inspired a couple of different meals for me this week.....how fun to be inspired by food!....here is what i made...

first, saturday night dinner...a couple of the tomatoes were so ripe and ready to be eaten & the basil was smelling so divine! after a quick trip to whole foods i came up with a nice meal...

Layers of Tomato, Mozzarella & Basil with Broiled Grouper on a bed of Balsamic Arugula

Layered Tomato, Mozzarella, Basil

....this is an awesome first course, appetizer, antipasto or side dish to complete any light summer meal! not really a recipe ~ again, just a method...slice two ripe tomatoes and layer with slices of fresh mozzarella....drizzle with olive oil and several tablespoons of basil....a few pinches of ground pepper and it is perfection! to make a more substantial side dish or antipasto i added a few kalamata olives and slices of baguette to complete the dish...

 Broiled Grouper with Balsamic Arugula

....while in whole foods they had some beautiful grouper....i couldn't resist...especially since our seafood supply is going to be dwindling.....i broiled the filets in the oven for about 6 minutes per side.....i plated them on top of arugula tossed in balsamic vinegarette....what an awesome light, fresh summer meal!

monday night i decided it was pesto time for the remainder of the basil.....i almost always make my pesto with pine nuts but i found this recipe from my sister and it uses pecans....it was so good!

Pesto

...just double everything if you have more basil!

2 cups fresh basil leaves

3/4 cup olive oil

1/2 cup toasted pecans

1/3 cup freshly grated parmesan or asiago cheese

2 large garlic cloves

- blend all ingredients in food processor.

- i actually used the wanda chesse i bought at pepper place instead of parmesan...turned out great!

- this pesto freezes wonderfully!

....so last night with my pesto in hand i conjured up a new recipe!

Grilled Chicken Pesto Penne

Grilled Chicken Pesto Penne

3-4 boneless, skinless chicken breasts

1 box whole grain or whole wheat penne pasta

Pesto (recipe above)

1/2 cup chopped kalamata olives

1 large tomato, chopped

1-2 balls of fresh mozzarella, diced

1/4 cup grated parmesan

- marinate chicken in either italian salad dressing or olive oil and italian spices. cook on the grill and then slice

- cook pasta according to package directions, drain and set aside.

- toss pasta in large bowl with pesto, olives, tomatoes, mozzarella & chicken.

- top with parmesan cheese

- serves at least 4 people, if not more!

....this turned out quite well....grant even liked it!! the amount of cheeses & chicken is a personal preference....i honestly say the more, the better :)

Enjoy!! Bon Appetit!!