Zestylemonpesto Food

BUNNY PESTO CRISTOS

Steps:

• In a food processor, combine the pesto and spinach for an extra vegetable-y pesto. Blend until smooth, adding more olive oil if necessary. Set aside.
• To build the sandwiches: Line up the sandwich bread on a baking sheet into 2 rows of 4. Spread 1 tablespoon pesto on each slice. On 4 of the slices, place 1 piece mozzarella in the middle of each, then 1 slice provolone. Finish building the sandwiches with the top pieces of bread, placing them on the cheese pesto-side facing down. Gently press down on each sandwich to lightly flatten. Cut each into a bunny shape with a 4-by-3-inch bunny-shaped cookie cutter.
• In a 9-inch square baking dish, vigorously whisk the eggs and milk until the yolks are fully incorporated into the whites to make a batter (you shouldn't see blotches of bright yellow yolks, rather a homogenous light yellow mixture). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. In a second 9-inch square baking dish, mix together the breadcrumbs, remaining 1/2 teaspoon salt and few cracks of black pepper.
• Heat a thin layer of neutral oil in a 12-inch cast-iron skillet over medium heat (the oil should reach 1/4-inch up the side of the skillet). Line a baking sheet with a cooling rack.
• Meanwhile, carefully place the sandwiches, one at a time, into the egg batter: Coat a sandwich on all sides, allowing the excess egg to drip off before transferring to the breadcrumbs. Dredge the sandwich in the crumbs and transfer back to the baking sheet. Repeat with the remaining 3 sandwiches.
• Using a metal spatula, gently place each sandwich into the hot oil. Fry until the crust is golden brown, 2 to 3 minutes, then carefully flip the sandwich away from you to fry for another 2 to 3 minutes. Remove the sandwiches to the cooling rack to drain of excess oil.

ZESTY LEMON BARS

Steps:

• Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
• To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.
• Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.
• Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.
• Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.
• Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

CHEF JOHN'S GARLIC SCAPE PESTO

Steps:

• Combine garlic scapes, lemon juice, vinegar, salt, olive oil, canola oil, and walnuts in a blender. Blend into a smooth paste. Adjust seasoning if needed.