Yields 4-6 

4 cups basil leaves

½ cup almonds

½ cup parmesan cheese, grated

4 garlic cloves

1/3 cup extra virgin olive oil

2 pound green beans, blanced

1 pound red potatoes, small (cooked whole)

1 cup chicken or vegetable stock


In a food processor or blender, combine basil, almonds, garlic and olive oil. Blend these ingredients until smooth and add parmesan cheese.

In a large high sided sauté pan, combine the potatoes, green beans and the chicken stock and heat over medium high until the vegetables are hot throughout.  Turn off heat and stir in the pesto until it completely coats the potatoes and beans.

Chef Amanda Freitag

Yogurt Panna Cotta with Dried Cranberry and Concord Grape Compote

Serves 6

1 ½ cups milk

1 (1/4 ounce) envelope unflavored gelatin

½ tsp vanilla extract

1 cup heavy cream