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Using a food processor, chop up the basil leaves, garlic and pine nuts.

Add the olive oil and cheese and blend in the processor until smooth.

Add a squirt of lemon juice, blend in the processor for another 2 seconds and you're done.

Serve immediately or refrigerate for up to two days.

Serves 4 as a condiment.

Sodium Content = 60 mg serving

1 1/2 Cups Francesco Rinalidi No Salt Added Pasta Sauce
20 Oz Fresh baby leaf spinach
2 Garlic cloves crushed
1/4 Cup Pine nuts
1/4 Cup Red wine
Black Pepper
Splash olive oil

Heat the olive oil in a pan and then add in the spinach and black pepper to taste. Stir until slightly softened. Add the garlic and pine nuts. Stir for one more minute and then add the red wine. Pour in the pasta sauce and stir.

Place a lid on the pan and turn the heat down to low. Allow to simmeer for 10 - 12 minutes. 

Serves 3 - 4.

Sodium: 75 mg per serving.

1 Cup All-Purpose Flour
1 Cup Corn Meal
1 Bottle Oktoberfest Style Beer
1 Tsp Black Pepper

Combine the flour, corn meal and black pepper in a bowl. Pour in half a bottle of the beer and stir. Add some more beer and stir until the batter becomes creamy but retains a good thickness. You don't want it watered down. You may even have a swig or two of beer left over for the chef to taste.

Let the batter sit for 10 minutes before using.

You will have enough batter for a batch of onion rings or 2 - 4 filets of fish or a cup or two of vegetables.

Sodium Content: 10mg