Makes 2 cups
-3 c. fresh basil (tightly packed), gently rinsed and dried (experiment with various kinds of basil)
-4-6 cloves garlic
-1/2 c. pine nuts (or walnuts or pecans)
-1/2-3/4 c. freshly grated Parmesan
-2-3 T. freshly grated Romano cheese
-2/3 c. olive oil, or more
Grind basil and garlic.
Add nuts and cheeses, then slowly add the olive oil.
Blend to the desired consistency, adding more olive oil if desired.
Spoon into small jars and seal with melted butter. Freezes well. Enjoy!… Read the rest
-2 lg. zucchini
-2 eggs, beaten
-1 T. water
-1 c. Panko bread crumbs
-1 T. Italian seasoning
-¼ c. grated Parmesan cheese
-½ t. garlic powder
-2 T. olive oil
-1 c. shredded mozzarella cheese
-1 c. marinara sauce
Preheat oven to 400°. Cut zucchinis in ¼ inch circles. Place on paper towels and sprinkle the tops of zucchini with salt. Let sit for 10 minutes and the turn circles over, salt and let sit for 10 minutes. This help draw out moisture from the zucchinis.
Rinse off zucchini circles and dry with paper towel. Line baking sheet with foil and cover with 2 tablespoons olive oil.
Mix together Panko, Italian seasoning, Parmesan and garlic powder in shallow bowl.
Mix together eggs and water in a separate bowl.
Dip zucchini slices in egg and then in Panko mixture. Make sure to press Panko mixture on the zucchini to coat well.
Place zucchini on baking sheet. Bake for 15 minutes and then flip the zucchini slices.
Bake 10 additional minutes and then top slices with 1 teaspoon of tomato sauce and sprinkle with mozzarella cheese. Bake 10 more minutes.
Remove from oven and top with fresh chopped basil. Enjoy!
-1 lb. medium waxy potatoes
-1⁄4 c. olive oil
-1 clove garlic, minced
-1 sm. red bell pepper, seeded, and thinly sliced
-1 sm. yellow onion, thinly sliced
-Kosher salt and freshly ground black pepper, to taste
-2 T. thinly sliced basil
-8 eggs, beaten
-2 c. baby spinach
-3 T. unsalted butter, cubed
Boil 1″ water in a 4-qt. saucepan fitted with a steamer insert.
Steam potatoes, covered, adding more boiling water as needed,
until tender, 1 hour. Let cool, then peel and thinly slice.
Heat oven broiler. Heat oil in an ovenproof 12″ nonstick skillet
over medium-high heat. Cook garlic, pepper, and onion until
soft, 3–4 minutes.
Add spinach; cook until wilted, about 1 minute. Stir in reserved
potatoes, the butter, salt, and pepper. Stir in half the basil and
the eggs and reduce heat to medium; cook until golden on the
bottom, 8–10 minutes.
Broil until set and golden on top, about 3 minutes. Garnish with
remaining basil. Enjoy!
-1 lg. zucchini or 2 small
-1 clove of garlic, peeled and minced
-¼ c. fresh basil
-¼ c. fresh oregano
-1 T. lemon zest
-¼ c. flour
-¼ t. onion powder or to taste
-1 t. salt or to taste
-¼ t. of pepper or to taste
2 T. olive oil or other oil of choice
Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture.
Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Notes: If you want more veggies try adding a ½ cup of finely chopped kale or spinach! Enjoy!
This recipe is more of a guide to help with strengthening intuitive cooking, thus no measurements.
-Extra virgin olive oil
-Salt & pepper
-White wine (optional)
-Other spices (optional)
-2 colored bell peppers (2 cups chopped), stemmed & seeded
-2 beefsteak tomatoes or other large tomatoes (2 cups chopped)
-water, about 1/2 cup
-freshly ground pepper
-fresh basil leaves, (1/4- 1/2 cup loosely packed)
-1 to 2 T. butter, at room temperature
-1 to 2 T. of olive oil
Dice the peppers. Place in a medium-sized saucepan or pot. Dice the
tomatoes. Add both to the pot. Pour in 1/2 cup water and turn heat
to high. Season, to taste, with salt and pepper.
Bring pot to a simmer, and then turn heat down to medium high. Set a
timer for 25 minutes. After about five minutes, the tomatoes and
peppers will begin to release their juices, and the whole mixture
should be bubbling.
Adjust the heat if necessary so that the mixture stays at a constant
bubble, medium to medium-high should do it. Stir every five minutes
or so to make sure the tomatoes and peppers are not sticking to the
bottom of the pan. If they are, add water by the quarter cup.
After about 25 minutes (more or less) when the peppers and
tomatoes are tender and nearly all of the liquid has evaporated, add
the basil to the pot, give it a stir, and then transfer the contents of the
pot to a food processor or blender. Blend until smooth. Add as much
butter and olive oil as you like. I use 2 tablespoons of butter and 2
tablespoons of olive oil. Blend again until smooth. Taste and adjust
the seasoning as necessary. Enjoy!
Adapted from alexandracooks.com, 8/13 and inspired by
The Tra Vigne Cookbook, Michael Chiarello… Read the rest
3 – 4 plums, pitted and quartered
1 small shallot, peeled and minced
1 tbs. fresh ginger
1 ½ tbs. rice vinegar
¼ cup olive oil
salt and fresh, ground pepper to taste
2 romaine hearts, roughly chopped
½ head radicchio, roughly chopped
1 medium tomato, thinly sliced
handful of frisee leaves for texture
handful of basil leaves minced
1 ripe avocado, pitted and cubed into ½ inch pieces
salt and fresh, ground pepper to taste
½ c. Parmigiano Reggiano or other sharp, hard cheese
In a blender, food processor or by hand combine all dressing
ingredients. Puree until smooth as much as you’re able, slowly
adding oil until emulsified. Season with salt and pepper. In a
large bowl add the romaine, radicchio, frisee, basil, tomato
and avocado. Toss with half of the dressing and season with
salt and pepper. Grate cheese over top. Add remaining dressing
as desired or serve alongside. Enjoy!!
Adapted from www.saveur.com
-5 c. vegetable stock
-3 T. olive oil
-1/2 c. finely diced onion
-1 1/2 c. Arborio rice
-1/2 c. dry white wine
-2 T. chopped fresh parsley
-2 T. chopped fresh basil
-2-3 medium gold beets, peeled & grated (about 2 cups)
-Beet greens washed & chopped
-2 -3 c. gold chard, finely chopped
-Salt & pepper
-1 lemon, grated zest & juice
-1 T. butter
-1/2 c. Parmesan
Bring stock to a simmer on stove. Heat the olive oil in a wide pot, add
the onion, and cook over medium heat 3 minutes, stirring frequently.
Add the rice, stir to coat it well, and cook for 1 minute. Add the wine
and simmer until it’s absorbed, then stir in the parsley, the basil, the
grated beets, and chard.
Add 2 cups of stock, cover, and cook at a fast simmer until the stock is
Begin adding the remaining stock in 1/2 cup increments, stirring
constantly until each addition is absorbed before adding the next.
When you have 1 cup of stock left, add the beet greens.
When all the liquid is absorbed and the rice is al dente, add the butter
Add salt and pepper, to taste. Stir in the lemon zest and juice, to taste.
Top with chopped parsley & a chiffonade of fresh basil. Enjoy!
From vegenista.com who adapted it from a CSA recipe of Suzie’s Farm
in San Diego County.
Makes 4 half-pints
3 c. peeled and chopped tomatoes (about 1 1/2 lbs.)
3 T. balsamic vinegar
1/4 c. fresh lemon juice
1 T. finely minced lemon zest
2 t. finely minced garlic
2 shallots, minced
1/4 t. crushed red chili flakes
1 t. salt
3 c. sugar
2 T. finely chopped fresh basil
Place tomatoes*, vinegar, lemon juice, lemon zest, garlic, shallots,
red chili flakes and salt in a 6- 8 quart, heavy-bottom saucepot.
Place over high heat and bring to a FULL ROLLING BOIL (a boil you
can’t stir down), stirring constantly to prevent scorching. If the
mixture starts to scorch, turn down heat a bit.
Stir in the sugar and, as soon as the full rolling boil takes place again,
start timing and cook jam for 6 minutes.
R emove from heat, stir in basil and fill ½ pint jars. Cool and refrigerate
jam for up to 3 months.
Wash tomatoes in cool running water. Remove skins by dipping in
boiling water for 30 – 60 seconds or until skins split. Dip in cold water,
then slip off skins and remove cores.
Adapted from Chef Kathy Casey, 2009
Serves 4 to 6
– 2 T. butter
-1 T. olive oil
-2 parsnips, about 1.5 lbs., peeled & chopped
-2 potatoes, peeled & chopped
-2 carrots, cleaned &sliced in 1″ rounds
-1 yellow onion, chopped
-2 cloves garlic, minced
-2 T. chopped fresh basil, or 1 T. dried basil
-1 bay leaf
-3-4 c. vegetable broth, or enough to just cover the vegetables
-1/2 c. heavy cream or milk
-freshly ground black pepper
Melt the butter in a large heavy pot and pour in the olive oil. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf.
Cook for 10 minutes, stirring occasionally. Stir in the vegetable broth. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender. Discard bay leaf.
Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
Return soup to pot and add heavy cream or milk; stir to combine. Add salt and pepper to taste. Serve warm. Enjoy!