Archive for the ‘basil’ Category

Honey Crisp Apple Salad with Walnuts and Sweet Spiced Basil + Cider Vinaigrette


Honey Crisp Apple Salad with Walnuts and Sweet Spiced Basil + Cider Vinaigrette


 

2 head, butter crunch lettuce

4 cups wild arugula

1/2 cup toasted walnuts

2 Honey Crisp apples, sliced into thin matchsticks

1/4 cup basil, thinly sliced

 

¼ cup plus 2 tablespoons apple cider vinegar

2 ½ tablespoons honey

1/4 teaspoon cinnamon

¼ teaspoon black pepper

¼ teaspoon plus a pinch salt

Pinch cumin

Pinch curry powder

½ cup plus 2 tablespoons canola oil

 

Add all ingredients into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended.

 

In a large bowl, add the lettuce, arugula, basil, walnuts and matchstick-sliced apples, and drizzle lightly with some of the Spiced Cider Vinaigrette.

 

****This makes about 1 cup, so you may have additional dressing left over which you can store in the fridge***

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Cherry Tomato & Garlic Summer Pasta

Ingredients:

  1. 4 cups cherry tomatoes, cut in half
  2. 12 garlic cloves
  3. 1/4 cup extra virgin olive oil
  4. 1 tablespoon basil, roughly chopped
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon chill flakes
  7. 1/4 teaspoon fresh ground pepper
  8. 1 lb pasta (we love Nature’s Farm Wild Garlic Linguine)
  9. 1/4 cup flat leaf parsley, chopped
  10. freshly grated Parmesan to taste
  1. In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, chili flakes and ground pepper, place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute. Tomatoes should be shriveled and the garlic tender.
  2. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking. Drain and return pasta to pot.
  3. Add garlic tomato mixture and parsley, tossing to coat.
  4. Serve with sprinkle freshly grated Parmesan cheese (or whatever hard cheese you have in the fridge!)

Roasted Garlic + Tomato Bruschetta

2 pints cherry tomatoes (about 4 cups)

2-3 medium sized whole tomatoes

1/2 cup basil, thinly sliced

1 whole bulb of garlic

1/4 cup olive oil

1 teaspoon balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

Loaf of crusty bread or baguette

Olive oil, extra for bread and garlic

 

Roasting garlic is super simple and delicious!

  1. Just cut the top portion from the garlic (opposite the “root” end), and place on some foil on a baking sheet.
  2. Drizzle some olive oil over the top, letting it seep into the little holes and crevices. Let some drip on the outside too.
  3. Sprinkle with salt and pepper.
  4. Bake in a 400 F degree oven for about 30-35 minutes, or until the cloves are soft and fragrant. Allow to cool.

Tomato Bruschetta

  1. In a bowl combine basil, olive oil, vinegar, salt, and pepper.
  2. Squeeze out 3-4 cloves of the roasted garlic from the bulb, and combine with the rest of the ingredients.
  3. Save the rest of the garlic bulb and read the “NOTE” at the bottom for tips on how to use it!
  4. Chop the tomtato into bite sized pieces and add to the mixture, combining completely.
  5. Place in the fridge, allowing to “marinade.”
  6. Slice bread into thin rounds or pieces and place on a baking sheet.
  7. Brush with olive oil and a light sprinkle of salt.
  8. Bake in a 400 degree F oven until golden and crispy, not burnt!!
  9. When cooled, top with tomato bruschetta and serve immediatly!

NOTE: To use up the remaining garlic, add to mashed or roasted potatoes, pastas, cooked veggies, and pizza!! Or just spread on a fresh chunk of bread with a touch of olive oil. Perfection!!

Classic Garden Gazpacho

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