CAN I HAVE THAT? SALAD

Posted on by October 13, 2017

4 medium carrots
1 large apple
1 large pear
1 small jicama
1 medium cucumber
1 pineapple
1 bunch baby spinach
1 1/2 c golden raisins
1 c nuts and/or seeds, toasted
1/2 small red onion, finely minced
10-12 leaves fresh basil, shredded
2 limes
4 tbsp. walnut, peanut, or sesame oil
2 tbsp. honey
2 tsp. cracked white pepper
1/4 tsp. ground cardamom
A little minced basil
A little fresh grated ginger

Use a mandoline to slice the carrots, apples and pears into thin slabs. Be sure to dunk the apple slices in a little lemon juice as you go. Cut the pineapple to match. Peel and seed the cucumber, if desired, and cut to match. Throw all this together with spinach, rasins, nuts/seeds, onion, and shredded basil. In small saucepan, toast your oil. Add lime juice, zest, and honey; heat until honey melts (but don’t boil). Add the pepper, cardamom, basil and ginger. Heat for a little longer, then remove. Cool for just a few minutes, then pour over salad and toss. Possibilities: experiment with vinegar, oils, flavored honeys, veggies (celery, kale, peppers), fruits (melon, berries), fresh herbs (cilantro, mint), spices (cinnamon, nutmeg, mace), or preparation (grill the pineapple). Serves one army.

(contributed by Renee Bertsch, Tantre Farm worker)

BASIL GRAIN SALAD

Posted on by October 13, 2017

3 c. cooked grains
1 lb. small zucchini, halved & cut into 1/4 in. slices
2 c. cooked corn kernels
3/4 c. tightly packed minced fresh basil
1/4 c. thinly sliced scallion greens
1/4 c. olive oil
3 Tbs. freshly squeezed lemon juice or balsamic vinegar, approximately
1 tsp. Dijon mustard
1/2 tsp. sea salt, or to taste

Place the cooked grains in a large serving bowl. Add zucchini, corn, basil, and scallion greens and toss. In a food processor or jar, prepare the dressing by combining the remaining ingredients. Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt, if needed. Variation: Substitute fresh dill or coriander for the basil. Serves 4 to 6.

(from Lorna Sass’ Complete Vegetarian Kitchen)

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, & BASIL

Posted on by October 13, 2017

4 bell peppers
1 pint cherry tomatoes
1 medium onion
1 c. packed fresh basil leaves
3 garlic cloves, finely chopped
3 Tbs. olive oil
salt and pepper to taste
goat cheese (or your favorite cheese), grated

Preheat oven to 425 degrees and lightly oil a shallow baking pan. Halve peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Quarter tomatoes and chop onion and basil. In a bowl toss chopped garlic, onion, basil, tomatoes, 2 tablespoons oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. Top with cheese. Serves 8.

(Contributed by CSA member, Misha Moore)

PURPLE OPAL BASIL VINEGAR

Posted on by October 13, 2017

1 qt. of salad vinegar (cider, white, or wine)
6 or more sprigs opal basil

Preheat a clean quart mason jar with hot water. Heat vinegar to boiling. Rinse opal basil sprigs under tap water and place them in jar, so that they will be totally submerged by vinegar. Pour vinegar into jar, filling only to 1/2 inch short of the jar top, and seal. Ready to use after several days and will store for years in cool, dark place. Use this instead of plain vinegar or balsamic vinegar in salad dressings or marinades. Adds a great flavor.

(Contributed by CSA member, Chris Coon)

PESTO

Posted on by October 13, 2017

1/3 cup pine nuts or walnuts
1/2 cup parsley
1/2 cup to 1 cup basil (to taste)
1/2 cup olive oil
1/2 cup parmesan cheese
2 garlic cloves, pressed or minced
1/2 t. salt

Blend together in blender.

(from Quick Vegetarian Pleasures, by Jeanne Lemlin)

BASIL PESTO VEGAN

Posted on by October 13, 2017

2 c. basil leaves
2 c. tomatoes, chopped
2 garlic cloves, pressed
2 Tbs. toasted pine nuts
1 tsp. salt

Combine all ingredients in a blender or food processor and puree until smooth.

(from What Do You Do With This Stuff?)

REAL BASIL CHEESECAKE

Posted on by October 13, 2017

2 large eggs
1 c. sour cream
3/4 c. granulated sugar
1 c. basil leaves, destemmed
2 Tbs. cornstarch
2 Tbs. lemon juice
1 tsp. vanilla
2 pounds cream cheese, softened
2 Tbs. butter, softened
1 c. crushed vanilla wafers or graham crackers

Preheat oven to 450 degrees. In food processor or mixer, lightly beat eggs. Add sour cream, sugar, basil, cornstarch, lemon juice, and vanilla. Process until smooth. Add cream cheese, 1/2 pound at a time, and process to incorporate. Spread softened butter on bottom and halfway up sides of a 9 or 10-inch spring form pan. Cover buttered area with cookie crumbs, pressing to be sure they stick. Pour in cheesecake batter and bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Run a knife around edges of cake as soon as it comes out of oven. Cool on wire rack 5 minutes, then remove the side of the pan. Finish cooling. Cut with dental floss into thin wedges. Makes 10 servings.

(from Madison Herb Society Cookbook)

THAI CHICKEN WITH BASIL

Posted on by October 13, 2017

3-4 Tbs. finely chopped green chili peppers
2 Tbs. soy sauce
1 tsp. sugar
1 tsp. vinegar
3/4 c. chopped basil leaves
2 Tbs. chopped fresh mint
1/2 tsp. cornstarch
3 Tbs. vegetable oil
2 whole chicken breasts, boned, skinned, cut into 1/4-by-2-inch strips
2 garlic cloves, minced
1 large onion, halved and sliced 1/4 inch thick
hot cooked rice

Mix chilies, soy sauce, sugar, vinegar, basil, mint, and cornstarch. Set aside. Heat 2 tablespoons of the oil in large skillet or wok over high heat. When oil is hot, add chicken and garlic. Cook, stirring constantly, until meat loses its pinkness, about 4 minutes. Remove meat; keep warm. Heat remaining oil in pan. Add onion and cook, stirring about 2 minutes. Add chili mixture; return chicken and its juices to pan. Cook, stirring, until sauce thickens slightly. Serve with rice. Makes 4-6 servings.

(from Recipies From A Kitchen Garden)

PESTO SAUCE

Posted on by October 13, 2017

2 c. washed fresh basil
3 cloves garlic
4 Tbs. pine nuts or walnuts (optional)
1/2 c. olive oil
1/2 c. grated Parmesan cheese

Place all ingredients in the blender or food processor, except the cheese, which is added after the first ingredients are pasty; and then blended again briefly. Serve this on hot pasta, boiled potatoes, green beans, sliced tomatoes, corn-on-the-cob, steak, fish, or mix with yogurt as a dipping sauce for vegetables.

(from The Pleasure of Herbs)

PESTO SAUCE

Posted on by October 13, 2017

3 c. (packed) fresh basil leaves
3/4 c. (packed) freshly chopped parsley leaves
2-4 cloves garlic (depends on your taste preference)
1/2 c. pine nuts or walnuts
1/2 c. olive oil
3/4 c. grated Parmesan cheese

Place all ingredients in the blender or food processor, except the cheese, which is added after the first ingredients are pasty; and then blended again briefly. Serve this on hot pasta, boiled potatoes, green beans, sliced tomatoes, corn-on-the-cob, steak, fish, or mix with yogurt as a dipping sauce. Serves 6.