Tempura Pumpkin with Basil Aïoli 1 C. basil leaves, packed tight 1–2 cloves of garlic, peeled and grated on a microplane 3 egg yolks 2 T. Dijon mustard 1 T. apple cider vinegar 1 T. lemon juice 1 C. neutral oil (safflower, sunflower or avocado work well) Roughly chop the basil leaves and add them to your blender (or food processor, which works just fine). Add the garlic, egg yolks, Dijon, vinegar and lemon juice and blend until…
Slowcooker Bread with Basil Pesto 2¼ tsp. (or 1 envelope) active dry yeast 1 T. sugar 1½ C. lukewarm water (about 105 degrees Fahrenheit) 3¾ C. all-purpose flour 1 T. olive oil ¼ C. basil pesto 1 tsp. salt dried parsley, for topping kosher salt, for topping Line a 6-quart slow cooker with parchment paper and set aside. Place yeast and sugar in a large mixing bowl and stir to combine. Add water and continue to stir until…
Pistachio Lemon Cake with Strawberry + Basil Salsa Makes 1 (9½-inch round) cake 2 sticks/8 ounces butter, room temperature plus more for greasing the pan Zest of 1 lemon 1 C. sugar 3 eggs, room temperature 1 tsp. vanilla 1 ½ C. flour 1 tsp. baking powder ¼ tsp. sea salt 1 C. ground pistachios (see note) Powdered sugar, for dusting (optional) Strawberry + Basil Salsa (recipe follows) Preheat the oven to 350°F and line the bottom…
Foraged Mulberry and Basil Chia Jam with Purple Opal Basil Microgreens 2 cups chopped fruit (mulberries and rhubarb used here) 1 to 2 T. lemon juice, to taste 1-2 T. honey, agave, maple syrup, sugar, or stevia, to taste Optional: 1 handful of basil microgreens (purple basil microgreens used here, regular basil or other herbs also okay), plus more for garnish 2 T. chia seeds, plus more if needed Prepare fruit as needed (wash, remove stems, pits seeds,…
Tempura Pumpkin with Basil Aïoli 1 cup basil leaves, packed tight 1–2 cloves of garlic, peeled and grated on a microplane 3 egg yolks 2 T. Dijon mustard 1 T. apple cider vinegar 1 T. lemon juice 1 cup neutral oil (safflower, sunflower or avocado work well) Roughly chop the basil leaves and add them to your blender (or food processor, which works just fine). Add the garlic, egg yolks, Dijon, vinegar and lemon juice and blend until…
1 T. Sesame Oil 2 lg. Boneless, Skinless Chicken Breast Halves, sliced 1 T. Soy Sauce 1 T. Honey 10 oz. Udon Noodles, ready to use Handful Fresh Basil, torn Heat oil in large wok or frying pan over medium-high heat. When hot, swirl it around the pan and add the chicken. Stir-fry quickly for a few minutes until chicken begins to turn golden. Remove from pan and set aside. Add soy and honey to the pan and let…
Griddled Peaches, Basil, Watercress, Parmesan and Pine Nuts 4 small ripe but firm peaches, stoned, halved or quartered extra virgin olive oil 3 ½ oz. watercress red wine vinegar or lemon juice, to taste small bunch of basil, leaves picked (a mix of varieties is nice), and a few flowers if you have them 1 oz. pine nuts, lightly toasted 2oz. Parmesan, shaved or coarsely grated sea salt and freshly ground black pepper Give the peaches a good…
Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites 16 thin slices of prosciutto, cut in half lengthwise 16 large basil leaves, cut in half 6 ounces (approximately) of fresh mozzarella, cut into 32 small pieces 16 grape or cherry tomatoes, cut in half Freshly ground pepper 4 T. extra virgin olive oil Fold a piece of basil and sandwich it between the tomato half and the mozzarella piece. Wrap the cheese and tomato with a strip of prosciutto as…
¾ lb ground beef (or use ground turkey) ½ cup chopped onion 2 cloves garlic, minced 1 (24-oz) jar tomato basil pasta sauce 2 cups chicken broth ½ (25-oz) pkg frozen tortellini Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in pasta sauce, broth, and tortellini; bring to a boil, cover, reduce heat, and simmer 10 minutes or until tortellini is tender.
Sparkling Peach-Basil Lemonade ⅓ cup organic sugar ⅓ cup water 1 (0.5-oz) pkg fresh basil 2 cups sliced peaches ½ cup fresh lemon juice 2 cups ice cubes 2 (12-oz) bottles sparkling water Garnishes: lemon slices, fresh basil (optional) Combine sugar, water, and basil in a small saucepan over medium heat, stirring until combined. Bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; cool to room temperature, about 30 minutes. Strain. Blend peaches and…
Creamy Tomato Basil Tortellini Skillet 1 (20 ounce) can diced tomatoes 2 cloves garlic, minced 1/2 cup heavy cream 2 cups fresh baby spinach 1/2 cup fresh basil 1/2 cup grated Parmesan cheese, plus more for serving 1/2 teaspoon dried oregano 9 ounces refrigerated cheese tortellini 1/2 cup vegetable broth Puree some of the tomatoes (14 oz) in a food processor until smooth. In a medium skillet over medium heat, add pureed tomatoes, garlic and heavy cream. Bring…
Tomato-Basil Tortellini Skillet ¾ lb ground beef (or use ground turkey) ½ cup chopped onion 2 cloves garlic, minced 1 (24-oz) jar tomato basil pasta sauce 2 cups chicken broth ½ (25-oz) pkg frozen tortellini Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in pasta sauce, broth, and tortellini; bring to a boil, cover, reduce heat, and simmer 10 minutes or until…
Pantry Friendly Pasta with Lemon, Basil and Clams 8 ounces pasta such as linguine, spaghetti, or fettuccine 2 T. butter ¼ cup olive oil ¼ cup bottled lemon juice 1 tsp. dried basil ½ tsp. garlic powder ½ tsp. salt ½ tsp. onion powder ¼ tsp. dried oregano Two 6-ounce cans chopped clams, not drained Cook the pasta according to the package directions. Meanwhile, melt the butter in a medium saucepan. Add the oil, lemon juice, basil, garlic…
Rose and Basil Pesto 2 C. fresh basil 1 cup fragrant rose petals 3 cloves garlic 1/2 cup pine nuts (or pistachios or walnuts) 3/4 cup extra virgin olive oil 1 tsp. food grade rose water 1 tsp. freshly squeezed lemon juice (don’t substitute bottled juice) 1 cup Parmesan cheese, freshly grated 1/4 cup Romano cheese, freshly grated Salt, optional Peel and coarsely chop garlic, then add rose petals, basil, nuts and olive oil in food processor. Pulse…
Just Barely Basil Buttermilk Dressing 1/2 C. roughly chopped (1/2 to 1 inch) basil stems (a few errant leaves are fine, too) 1/2 C. buttermilk 1 medium-size garlic clove, grated on a Microplane or very finely minced 2 T. mayonnaise 2 T. plain Greek yogurt Fine-grain sea salt Freshly ground black pepper Combine the basil stems and buttermilk in a small bowl and let steep, covered, in the refrigerator for 8 to 12 hours. Strain and discard the…
Crispy Lemon Parmesan Zucchini Chips with Basil Aioli 2 medium zucchini, sliced 1/4 inch thick 1/2 C. flour 2 eggs, lightly beaten 2 C. panko breadcrumbs 1/2 C. parmigiano reggiano (parmesan), grated 1 T. lemon zest salt and pepper to taste 1/2 C. mayonnaise 1/4 C. basil Dredge the zucchini slices in flour, dip them in the egg, and coat them in the mixture of the breadcrumb, parmesan, lemon zest, salt and pepper. Fry the coated zucchini slices…
Pan-Roasted Little Tomatoes with Basil Ribbons 1 lb. grape or cherry tomatoes 1 garlic clove Small handful basil leaves 1 T. butter 1 T. olive oil Salt and pepper Assemble, prepare, and measure ingredients. Halve tomatoes. Mince garlic. Stack basil leaves and slice into thin ribbons.  In a heavy-bottomed sauté pan over medium heat, melt butter with olive oil for about 2 minutes, or until a foam forms. Add tomatoes and garlic and season with salt and pepper….
Mini Basil Parmesan Cheesecakes with Tomato Jam 1 1/4 cup cracker crumbs 4 tablespoons salted butter, melted 1 egg white 16 ounces cream cheese, room temperature 1 cup shredded parmesan cheese 2 tablespoons chopped fresh basil 1 tablespoon sugar 2 large eggs, room temperature 1/8 teaspoon kosher salt 1/2 cup tomato jam fresh basil leaves, for garnish Preheat oven to 350 degrees. In a small bowl, combine the cracker crumbs, butter and egg white until combined. Press 1/2…
Crostini with Peaches, Ricotta, Prosciutto, Honey and Basil 1 large baguette 2-3 peaches, depending in their size; sliced thinly about 1/2 cup ricotta, depending on how large your bread is 4oz prosciutto honey for drizzling chopped fresh basil for topping lemon; optional to squeeze over top of the crostini Slice the baguette on an angle to cut about 1/2 inch slices. Drizzle both sides with olive oil. Place on a grill and grill both sides until both sides…
Charred Pole Beans with Heirloom Tomatoes and Basil 1 pound heirloom tomatoes (sliced) ¼ C. extra-virgin olive oil 1 pound pole beans (trimmed) 3 clove garlic (peeled and minced) 2 T. freshly squeezed lemon juice ¼ tsp. crushed red pepper flakes (or more to taste) kosher salt (as needed for seasoning) 2 C. whole fresh basil leaves (lightly packed) Spread the sliced heirloom tomatoes across a serving platter and set aside. Heat olive oil over medium-high heat in a…
Heirloom Tomato Slices with Lemon Basil 2 pound heirloom tomatoes in different sizes, colors and textures very good olive oil for drizzling salt and pepper 2 tablespoon lemon basil leaves left whole Choose a great variety of tomatoes for this recipe. Variable tastes and textures will add a lot of interest to this salad. Start by slicing the tomatoes between ¼ and ½ inch thick. Again vary the thicknesses slightly to get a more interesting texture. Very small tomatoes…
Peach Tart with Basil and Mascarpone 1 C. mascarpone cheese 1/4 cream (possibly a bit more) ½ C. basil chiffonade (leaves rolled and cut into very thin ribbons) plus more sprigs for garnish ¾ C. sugar 1 1/4 C. all-purpose flour 3 tablespoons fine yellow cornmeal 1/4‑teaspoon salt 1 large egg yolk 2 tablespoons heavy cream 1/2‑teaspoon pure vanilla extract 1 stick (8 tablespoons) unsalted butter, softened 4 large peaches Prepare Filling:: Using a hand mixer or whisk whip together the…
Simple Tomato-Basil Jam 5 pounds or approximately 12 cups of tomatoes 1 tablespoon sea salt 3 cups granulated sugar 1/2 cup basil, chopped Wash and slice cherry tomatoes, or chop large tomatoes. Toss and massage with salt. Let sit for 30 minutes to let juices from tomato flow out. Sterilize your jars and lids in hot water while you wait. Discard the juice, and dump strained tomatoes into a large, wide, shallow pan. Add sugar and lemon juice. Simmer…
Tomato-Basil Jam 2 ½ pounds ripe tomatoes, peeled ¼ cup lemon juice 3 tablespoons snipped fresh basil 3 cups sugar 1 1.75 ounce package powdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3…
Blueberry Lemon Basil Jam 3 pounds of blueberries, stems removed 1 1/2 C. of sugar 2 T. of lemon juice Zest of 2 lemons 3/4 C. of water 10 basil leaves 1 T. of powdered pectin To start, stick a small plate into your refrigerator to chill. This is used to test the jam constancy later on. In a great big bowl, you’re going to mix up the blueberries with the sugar, lemon juice and lemon zest. Allow to…
Berry-Basil Limeade Jam 8 C. fresh strawberries, hulled 1 package (1-3/4 ounces) powdered fruit pectin 1/3 C. lime juice 1 tsp. butter 7 C. sugar 1/4 C. minced fresh basil 4 tsp. grated lime zest Rinse nine 1-C. plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. In a small bowl, thoroughly crush strawberries, 1 C. at a time, to measure exactly 5 C.; transfer to a 6-qt. stockpot. Stir in pectin, lime juice and butter. Bring…
Pantry Friendly Chicken with Lemon Basil Sauce 3 tablespoons olive oil, divided 1 tablespoons distilled white vinegar 1/4 (.4 oz) packet ranch dressing mix (optional) pasta, cooked al dente 2 (12.5-ounce) cans chunk chicken, drained 2 garlic cloves, chopped 2 tablespoons lemon juice 1 teaspoon grated lemon zest 1 cup low-salt chicken broth 1 cup spinach (canned, fresh, or dehydrated) 1/2 cup chopped fresh basil or 1 tablespoon dried basil salt pepper In a small bowl, make a sauce…
Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa 1 C. corn grits or corn meal 4 C. water or broth 2 T. olive oil 4 C. of soft, tender greens 6 eggs Salt to taste 1 lb. Roma tomatoes, diced into ¼-inch pieces 1 T. garlic, peeled and minced ½ C. chopped fresh basil ½ C. extra-virgin olive oil ¼ C. balsamic vinegar 1 T. cracked black pepper 1 tsp. salt Bring water or…
Prosciutto-Wrapped Basil Shrimp 20 large frozen peeled deveined shrimp, thawed 1 T. chopped fresh basil 1 tsp. extra-virgin olive oil 1/2 tsp. lemon zest 1/2 tsp. kosher salt 1/4 tsp. red pepper flakes 1/8 tsp. freshly ground black pepper 10 (about 4 oz.) very thin slices prosciutto Cooking spray 8 lemon wedges, for serving Preheat broiler. In a medium bowl, combine the shrimp, basil, olive oil, zest, salt, red pepper flakes, and black pepper. Mix well and set aside….
LTS Chicken Basil 6 oz. Pasta 1 can Chicken Broth 1 can Chicken, undrained 1 can Carrots, drained 1 can mushrooms, undrained, optional 1 jar alfredo sauce (or follow make it from scratch LTS) ½ C. dried Broccoli 1 T. Basil Simmer pasta in broth until softened, stirring occasionally. Add remaining ingredients and heat through. If fresh broccoli is available, steam one cup separately and add at the end after the soup is heated, stir gently. Alfredo Sauce…
Seared U-10 Scallops with Bacon Jam and Basil 1/2 lb. scallops preferably U-10 6 oz. bacon preferably center cut 1 cup finely chopped red onion 1/2 cup chopped grape tomatoes 1 T. sherry vinegar or balsamic 1 T. sugar salt and pepper olive oil a handful of basil leaves Fry up the bacon over medium heat until nice and crispy. Move to a paper towel and blot the excess grease off. Add the onion to the pan and caramelize…
Zucchini Pancakes with Blossoms and Basil 1 cup unbleached all-purpose flour 1 teaspoon kosher salt ½ teaspoon baking soda 1 cup water 1 egg, beaten 1 cup grated green zucchini, from 1 medium zucchini (about ½ pound) ¼ cup packed fresh basil, very thinly sliced 3 tablespoons canola oil 4 zucchini blossoms Whisk the flour, salt, and baking soda together in a medium bowl. Add the water and egg and whisk until just combined. Add the zucchini and basil…
Basil Strawberry Lemon Granita 1 C. Sugar 1 handful fresh Basil Leaves 1 C. Water 4 C. fresh Strawberries, hulled and sliced Juice and Finely Grated Zest of 2 Lemons Lemon Slices, for Garnish Combine sugar and basil leaves with the water in a medium saucepan. Heat over medium heat, stirring occasionally, until sugar is completely dissolved. Remove heat and let cool. When cool, strain and discard basil leaves. Combine berries, lemon juice and zest in a blender or…
Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil 1 baguette 2 cloves of garlic, peeled 3 T. of olive oil 8 ounces of fresh mozzarella, sliced 6 slices of prosciutto, thinly sliced sea salt & cracked pepper fresh basil, chopped Prepare the bread by slicing it into thin slices. Grill bread just before serving. You can do it under the broiler in your oven, or on the grill. Brush the bread with olive oil on one side. If broiling,…
Eggs Baked in Tomatoes with Prosciutto & Basil 6 large tomatoes basil leaves, a handful (plus extra whole and finely chopped to serve) extra virgin olive oil, for cooking 6 slices prosciutto (or pancetta) 6 large eggs Preheat the oven to 350. Remove the tomato tops with a sharp knife. Scoop out the seeds with a tsp. and discard, them place the tomatoes upside-down on paper towel for about 15 minutes to drain. Smash the basil with a pinch…
Chinese Glazed Riblets with Garlic and Thai Basil 4 pounds pork spareribs trimmed St. Louis-style, membrane removed, cut in half across the bone* 3/4 cup mushroom soy sauce, or regular soy sauce plus 1 1/2 tbsp. molasses 6 tablespoons Shaoxing rice wine or dry sherry 1/2 teaspoon Chinese five-spice powder 3 star anise pods 3/4 cup coarsely chopped unpeeled fresh ginger 6 tablespoons sugar 6 tablespoons reduced-sodium soy sauce 1/2 cup Chinese red vinegar or unseasoned rice vinegar 1…
Green Olive, Basil, and Almond Tapenade from My Paris Kitchen (tapenade d’olives vertes au basilic et aux amandes) 2 C. (260g) green olives, pitted 1/3 C. (35g) whole untoasted almonds 1 small clove garlic, peeled and minced 11/2 tsp. freshly squeezed lemon juice 1 tsp. capers, rinsed and squeezed dry 1/2 C. (15g) loosely packed fresh basil leaves 1/2 C. (125ml) olive oil Sea salt or kosher salt Put the olives, almonds, garlic, lemon juice, and capers in the bowl of…
Basil Infused Watermelon Lemonade 1 C. water 3/4 C. sugar 1 C. thinly sliced fresh basil e 8 C. cubed seeded watermelon 1/2 C. fresh lemon juice (about 3 lemons) Combine 1 C. water and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until sugar dissolves. Remove from heat. Stir in basil; chill 1 hour. Strain sugar mixture through a sieve over a bowl, and discard basil. Place watermelon in…
Basil Lemonade 1/2 C. rinsed, lightly packed fresh basil leaves 3 tsp. sugar 4 C. water 1/2 C. freshly squeezed lemon juice Sprigs of fresh basil In a 1 1/2- to 2-quart glass measure or bowl, combine basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add water and lemon juice. Stir until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into ice-filled…