Mom’s Zucchini and Tomato Medley with Lemon Olive Pesto

Growing up, my mother’s kitchen was a haven of delicious, home-cooked meals, crafted mostly from instinct rather than recipes. Her vast cookbook collection was a treasure trove, but our daily meals came straight from her heart and experience. As a vegetable enthusiast, I always loved her zucchini and tomatoes, a simple, soul-warming dish. When I moved out, I asked for the recipe, but she had none. She described it as best she could, and I scribbled notes, only to lose that precious slip of paper.

 

This summer, harvesting my first zucchini brought those memories flooding back. Determined to recreate her dish, I leaned on fresh ingredients and added a 21st-century twist: lemon olive pesto for a bright, zesty kick. While my mother wouldn’t have used pesto, its vibrant flavor turns this dish into something special. This Zucchini and Tomato Medley is a nourishing, meatless main or a cozy side, perfect with toasted rustic bread or croutons. It’s simple, fresh, and full of love.

Zucchini and Tomato Medley with Lemon Olive Pesto 

  2 large zucchini 
  5 large basil leaves 
  ½ onion, thinly sliced 
  2 c. chopped peeled fresh tomatoes (or one 14.5-ounce can petite diced tomatoes) 
  1 c. water 
  1 t. sugar 
  1 t. kosher salt 
  1 Melissa’s dried chile de arbol or pinch of red pepper flakes (adjust to taste) 
1 T. lemon olive pesto 
  Parmesan cheese, for serving 
  Toasted rustic bread slices or croutons (optional) 

Slice zucchini in half lengthwise, then crosswise into ¼” thick half-moons. 

Stack basil leaves, roll tightly, and slice into thin strips. 

In a large saucepan, combine zucchini, basil, onion, tomatoes, water, sugar, salt, and chile or red pepper flakes. 

Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for about 15 minutes, until zucchini and onion are tender.  

Stir in lemon olive pesto. Check occasionally, stirring to prevent liquid from evaporating completely; adjust heat if needed. 

Taste and adjust seasoning with salt.

Serve hot, warm, or at room temperature, over toasted bread or croutons if desired. Drizzle with olive oil and sprinkle with Parmesan cheese.  

This dish is a heartfelt nod to my mother’s cooking, blending nostalgia with a fresh, modern twist. It’s simple, versatile, and perfect for summer harvests.

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Artichoke Pesto

 

If you’re looking for a recipe that’s as easy as it is unforgettable, this Artichoke Pesto recipe that I found on the back of a jar of Mezzetta marinated artichoke hearts is going to be your new go-to. Ready in less than 10 minutes, this vibrant, nutty, and zesty spread is a game-changer for weeknight dinners, impromptu gatherings, or even a solo treat. What makes it stand out? The unique combination of Artichoke Hearts, toasted walnuts, fresh parsley, and Parmigiano Reggiano creates a flavor profile that’s both sophisticated and comforting. Whether you’re tossing it with pasta or slathering it on toasted ciabatta, this pesto is versatile enough to elevate any dish.

 I love how this recipe comes together with minimal effort—just toss everything into a food processor, blend, and you’re done! It’s perfect for busy days when you want something homemade without the fuss. Plus, it stores beautifully in the fridge for up to four days, making it a meal-prep dream. The artichoke hearts add a tangy, savory depth that sets this pesto apart from the classic basil version, while the lemon zest and juice bring a bright, fresh finish. Trust me, one bite and you’ll be hooked on this deliciously unique creation. I could eat it with a spoon.

Artichoke Pesto

1 c. Mezzetta Marinated Artichoke Hearts, drained

1 c. fresh parsley leaves

½ c. toasted walnuts

Zest and juice of 1 Melissa’s organic lemon

2 garlic cloves

Salt and pepper, to taste

1 c. freshly grated Parmigiano Reggiano

½ c. Mezzetta Drizzle Extra Virgin Olive Oil

Cooked pasta or toasted ciabatta, for serving

 Place all ingredients except the olive oil onto a food processor and pulse until finely chopped. With the processor running, slowly drizzle in the olive oil, processing until smooth. Transfer to an airtight container and store in the fridge for up to 4 days.

 Serve over warm pasta or spread on toasted or grilled ciabatta.

 This artichoke pesto is proof that simple ingredients can create something extraordinary. Its versatility means you can use it as a dip, sandwich spread, or even a pizza topping. Whether you’re a pesto purist or just looking to try something new, this recipe will quickly become a staple in your kitchen. Whip it up, savor the deliciousness, and let its unique flavors shine!

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Copycat Olive Garden Minestrone

  

I make a lot of minestrone. It’s delicious, it’s healthy, it’s easy to make, it keeps for a number of days in the fridge, and freezes beautifully. What I didn’t realize when I started making it was the variety of recipes for something that seemed pretty much carved in stone. I recently came across this copycat recipe for Olive Garden’s version and decided to give it a try. I liked this a good bit. The recipe calls for small shells, and that’s what I used, but I think next time I’m going to use the mini shells. I also think it had a hint too much Italian seasoning, so I’m going to cut back on that next time. Otherwise, it’s another winner from Olive Garden.

Copycat Olive Garden Minestrone

 2 T. olive oil

1 c. diced white onion

½ c. diced celery

½ c. diced carrots

1 zucchini, diced

2 t. Melissa’s minced garlic

1 14.5-oz. can diced tomatoes

32 oz. vegetable broth

1 bay leaf

1½ T. Italian seasoning

2 T. tomato paste

1 15.5-oz. can cannellini beans, drained and rinsed

1 15.5-oz. can kidney beans, drained and rinsed

1 14.5-oz. can green beans

½ c. small shell pasta

Parsley or Parmesan cheese, for garnish

 Heat olive oil in a large stockpot over medium heat.

When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.

Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.

 Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.

 Season with salt and pepper.

 If desired, garnish with parsley and/or Parmesan cheese.

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Hatch Chile Pecan Pesto

 

I have never been a fan of pine nuts. Honestly, their lack of flavor makes me wonder why anyone is. I suspect that the reason the Italians used pine nuts in pesto when it was first created is because of convenience, because they’re so widely available in Italy. No, I think pesto is better using almost any other seed or nut, and I have done so.

 

Today, not only did I try pesto with pecans, but spicy pecans from Melissa’s produce, Hatch Chile Seasoned Pecans in particular. Melissa’s Hatch Chile pecans are available in both red and green. I used the green variety for this pesto, but I wouldn’t hesitate to use the red, or a combination of the two. This pesto was out of this world! I’m a fan anyway, but seriously I could’ve eaten this stuff with a spoon. If you would like to seriously enhance the flavor of your pesto, this recipe is a must try.

Hatch Chile Pecan Pesto

 3 large garlic cloves

1/3 c. Melissa’s Hatch Pecans

¼ c. grated Parmesan cheese

2 c. packed fresh basil leaves

½ c. olive oil

¼ - ½ teaspoon kosher salt

¼ - ½ t. freshly ground black pepper

1½ t. freshly squeezed lemon juice

 Place garlic and pecans into the work bowl of a food processor and process until blended. Add cheese and basil and process until blended. With machine running, slowly drizzle in olive oil. Lastly, add salt, pepper, and lemon juice, and pulse to combine. Keeps in the fridge for two days, freezes for 2-3 months.

Parmesan Baked Cod

The tasty fish recipe of the week is this wonderful baked cod. It was so good that I was sorry I had only made one piece for myself because I quite easily could’ve eaten two. This recipe will not work with dried herbs, so don’t even think about it. It’s fresh herbs, or nothing. In the doing, and following the instructions carefully, this is company worthy.

Parmesan Baked Cod

Adapted from laurenslatest.com

 2 cod fillets

¼ c. Duke’s mayonnaise

¼ c. freshly grated Parmesan

 2 T. minced fresh flat leaf parsley

 2 T. minced fresh basil

 1 clove garlic, grated

 Sea salt to taste

 Freshly ground black pepper, to taste

A whisper of Old Bay

  Preheat oven to 450°F. Line baking sheet with parchment paper or a Silpat. Place fish fillets onto the prepared baking sheet; set aside.

In a small bowl stir together mayonnaise, cheese, fresh herbs, garlic, salt, and pepper until combined. Spread evenly over the top of the fillets. Sprinkle lightly with Old Bay.

Bake 10-12 minutes or until fish starts looking opaque and flakes.

Switch oven to broiler and brown the tops of the fish until lightly golden, about 1-2 minutes, watching it carefully so it doesn't burn.

 Remove from oven and serve warm with wedges of lemon.

Serves 2

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Green Bean Salad with Red Peppers and Bleu Cheese

 

This is a salad that I often refer to as a “pantry salad” because it is made up of things I tend to always have on hand. It’s colorful, it’s tasty, and considering one of the main ingredients is canned green beans, it’s quite different from the norm. I tend to make my own croutons out of hamburger and/or hotdog buns that I seem to always have left over, but you can certainly use the boxed croutons. I like blue cheese here, but feta or Parmesan work equally well. It’s a snap to put together and needs to be made ahead of time and refrigerated so that everything is nice and cold. With colors like this, it’s perfect for the holidays.

Green Bean Salad with Red Peppers and Bleu Cheese

 2 14.5-oz. cans green beans*

1 pint cherry tomatoes, halved

½ red onion, thinly sliced

¼ c. Melissa's Fire Roasted Red Peppers, diced

¼ c. blue cheese or Feta crumbles

Homemade croutons (or store bought, if you must)

Raspberry Vinaigrette

 Toss together beans, tomatoes, onion, peppers, and cheese, and refrigerate, covered, for an hour, or up to eight hours. When ready to serve, add croutons and dress with Raspberry Vinaigrette (recipe below).

 *I used one can of cut green beans and one can of French style; you can use any combination that you like.

 Raspberry Vinaigrette Salad Dressing

 ¼ c. vegetable oil

¼ c. raspberry balsamic vinegar

2 T. grated Melissa’s shallot

1 t. Dijon mustard

1 t. sugar

Pinch of salt

Pinch freshly ground black pepper

Place all ingredients EXCEPT the oil in a small mixing bowl. Whisk together until blended. Continue to whisk as you slowly pour in the oil. Whisk until emulsified.  Drizzle over salad.

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Cannellini Bean Dip with Black Olives

 

I’ve been trying to eat healthier while still satisfying my snacky cravings, so I decided to do away with the ranch dip that I generally use with crackers and crudités, and replace it with this creamy and nutritious cannellini bean dip. It is so super simple to throw together that I find myself making it every week. The recipe can be doubled, if like me, you find yourself craving it.Cannellini Bean Dip with Black Olives

 1 large clove garlic

1 15.5-oz. can cannellini beans, rinsed and drained

¼ c. extra-virgin olive oil

Juice of half a lemon

10 small pitted black olives

½ t. kosher salt

¼ t. freshly ground black pepper

 Throw all ingredients into a mini food processor and process until smooth. Cover and refrigerate to allow flavors to meld for a minimum of 4 hours.

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Poached Salmon with Capers and Lemon Butter

 

The more I experiment with different types of fish and fish recipes, the more I have come to realize that you can get dinner on the table faster with fish than with anything else. This took me 15 minutes. I wasn’t quite sure that I was going to like it, but it was delicious! The salmon was so tender, and the sauce was absolute perfection.

Poached Salmon with Capers and Lemon Butter

 2 T. butter, divided

1 small clove garlic, minced

½ c. chicken stock

2 T. freshly squeezed lemon juice

1 4-oz. fillet of salmon

2 T. capers

Freshly ground black pepper, to taste

 1 T. chopped fresh parsley

Melt 1 T. butter in a medium skillet. Stir in garlic and cook for 30 to 45 seconds. Add chicken stock and lemon juice, and bring to a boil. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Remove salmon to a warm plate and tent with foil while you make the sauce.

Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk remaining 1 T. butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Serves one, recipe may be doubled.

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Artichoke Salad with Hearts of Palm

 

A colorful salad is welcome at any meal, but sometimes it’s hard to come up with something different from the norm. This vegetable-laden artichoke salad fills the bill. It is colorful, fresh, and delicious. It’s beautiful in a bowl or on individual plates, and always garners favorable comments from guests. The vinaigrette dressing gives it a pleasing tang. This salad keeps well so you can easily make it the day ahead of serving.Artichoke Salad with Hearts of Palm

 1 14.75-oz. jar marinated artichoke hearts, drained

1 14.5 oz. jar Melissa’s Hearts of Palm, drained, and sliced

1 c. cherry tomatoes, halved

1 11.6-oz. jar mixed pitted olives

½ c. diced Melissa’s fire roasted red peppers

½ c. diced yellow bell pepper

2 T. minced fresh parsley

 Place all ingredients into a large mixing bowl and toss with vinaigrette.

 Vinaigrette

1/3 c. cider vinegar

½ t. kosher salt

1½ t. sugar

¼ t. dry mustard

Pinch of oregano

¼ t. freshly ground black pepper

1 t. garlic salt

½ c. vegetable oil

 Place all ingredients into the bottom of a medium size mixing bowl and whisk together until blended.

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