Pesto Alfredo Sauce

There are some ingredients that seem to make any meal delicious--like avocados.  And bacon.  I think basil pesto must also fall into this category.  It is delicious in pasta salad.  It takes a good grilled cheese sandwich and makes it crave-worthy.  And when mixed into this alfredo-type sauce, it makes for a very tasty pasta night.

We had this over cheese tortellini, which was very good (and easy), but I think it would pair wonderfully over fettuccini with grilled chicken or over bowtie pasta with salmon.  I'm sure this would be delicious with homemade pesto, but I bought some prepared pesto in the refrigerated section of my local grocery store and it turned out great.

Pesto Alfredo Sauce
Ingredients:
1/3 cup heavy cream
2/3 cup milk
1/4 cup basil pesto
1 tablespoon butter
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup freshly grated Parmesan cheese, plus more for garnish

Directions:
1. In a small saucepan, stir together the cream, milk, pesto, butter, garlic powder, salt and pepper.  Cook over medium-low heat, stirring frequently.  Let gently simmer about 8 minutes.  Remove from heat.

2. Add Parmesan cheese and stir until the cheese is all melted.  Add additional garlic powder, salt and pepper to taste.  Either enjoy right away, or allow the sauce to sit for a few minutes to thicken.  Garnish individual servings with additional Parmesan cheese, if desired.

Source: adapted slightly from www.allrecipes.com; inspired by my friend, Lindsay R.

Apricot Almond Salad with Grapes and Creamy Feta Dressing

I love salads with an unexpected ingredient, and the dried apricots in this salad are such a flavorful addition.  The combination of sweet grapes and dried apricots, toasted almonds, and salty feta go so well together.  I've made this both with and without the cucumber.  I think I like it best without the cucumber, but it does add some extra crunch if you decide to include it.

Apricot Almond Salad with Grapes and Creamy Feta Dressing
Ingredients:
8 oz. mixed greens (any combination of baby spinach, spring greens, baby kale, etc.)
1/2 cup chopped dried apricots
1 cup chopped red seedless grapes
1/2 cup chopped almonds, toasted
1/4 cup thinly sliced red onion
1 avocado, chopped
1/2 cucumber, chopped (optional)

For the dressing: (You may need to double the dressing amount if you like more than a very light dressing)
2 tablespoons mayonnaise
1/3 cup buttermilk
Pinch garlic powder
Kosher salt, to taste
Pepper, to taste
1/3 cup crumbled feta

Directions:
1. Combine all the salad ingredients.  Gently toss together.

2. For the dressing: In a small bowl, combine the mayonnaise, buttermilk, garlic powder, salt and pepper.  Mix well.  Add the feta and stir well combine, mashing up any large chunks of feta.  Refrigerate until ready to serve.

Source: salad adapted from my friend, Nellie; dressing adapted from www.ourbestbites.com