Today I made a pesto from my inherited 1977 Moosewood cookbook. My mom wrote "good" with a double underline, so I knew it must be a worthy recipe. I have been preparing giant batches of salads and grilled meats to keep me from eating cereal on nights Mike is at grad school.
In my opinion, the trick to tasty wholesome food is in the dressing. I will eat a plate of plain raw veggies, but I enjoy a tossed salad with a mustardy vinaigrette beneath grilled chicken with a Mediterranean, yogurt-based marinade. My favorite dressings are light (not saturated in mayonaise) and savory. I prefer lime and cilantro over lemon and mint. I avoid garlic because I cannot stand the aftertaste (still...hours later), but I do like green onions, chives, and red onion.
Tonight, I tossed whole wheat noodles with a couple scoops of the pesto (recipe below- as noted, I skipped garlic and butter) and served them with tomatoes and olives over salad greens. Delicious! (And...nutritious! as I like to say!).