What to do with Basil

Breakfast ideas: 1) Bagel, cream cheese, garlic powder & basil; 2) Fried/scrambled eggs with salt, pepper, sun-dried tomato & basil on top; 3) Fried eggs, chorizo sausage, basil scramble with avocado

 

Lunch ideas: 1) Grilled cheese with tomato & basil; 2) Turkey, provolone & basil; 3) Add to a BLT; 4) Ham/prosciutto, mozzarella & basil sandwich; 4) Blend basil with mayo to for any sandwich!

 

Dinner ideas: 1) Add to ANY pizza (frozen, homemade, takeout!); 2) Grill chicken with basil, tomato, olive oil; 3) Broil French bread with slice of parmesan, basil, tomato, olive oil for bruschetta; 4) Caprese salad with tomatoes, basil, grated mozzarella, olive oil; 5) Lemon, basil & shrimp pasta; 6) Broil salmon with basil, lemon, oil; 7) Add to pasta, chicken, or fruit salad; 8) Add to cocktails!

Fruit-Kale Smoothie

Ingredients:

2-3 stalks green kale including stem or 1-2 handfuls baby red kale

3-4 T honey or ½ banana, 1 cup strawberries

1 ½ cups liquid such as yogurt, almond milk, milk, fruit juice

Optional: Ice, cinnamon, nutmeg, pineapple, or other fruit

 

Put liquid ingredients in blender, add kale, blend. Add other ingredients, blend 1 min. If it isn’t blending, add more liquid and pulse blender. Many blenders will handle a whole stalk of kale, but If yours doesn’t, chop it coarsely first. Yogurt gives the smoothie protein. Kale is high in antioxidants, vitamins A, C, and K. To hide the kale taste, add more fruit and liquid. If this recipe is too sweet for you, skip the banana/honey. Makes 2 small smoothies.

Garlic Scape Pesto

From food52.com contributor Kenzi Wilbur

Ingredients:

1 c garlic scapes, thinly sliced crosswise,

¼ cup pine nuts, walnuts, almonds or sunflower seeds,

½ c olive oil, ¼ c Parmesan, Salt and pepper, to taste

Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. Add cheese, pulse, then season with salt and pepper to taste. This won’t brown like basil pesto will, so if you’re not using immediately, just store in a container in the fridge. It will last a week.

Makes about 1 1/2 cups

Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. Add cheese, pulse, then season with salt and pepper to taste. This won’t brown like basil pesto will, so if you’re not using immediately, just store in a container in the fridge. It will last a week.

Simple Cabbage Rolls

Nella Mae’s Farm Seasonal Recipe

From Nella Mae Parks

Simple Cabbage Rolls

Ingredients:

6-8 cabbage leaves, ½ lb ground beef or sausage,

1 c cooked rice, 1 onion, 3 cloves garlic, olive oil, salt, pepper, tomato sauce, vinegar, sugar.

Cut the thickest part of the stem out of the cabbage leaves. Stem leaves 3-4 minutes or until tender in large pot. Set aside to cool. Cook meat in skillet with chopped onion. Add minced garlic, and any spices to taste such as chili powder, red pepper flakes, oregano, rosemary, thyme. Combine meat mixture and rice. With cabbage leaf flat, add a small amount of filling. Fold two ends of the leaf over an inch toward each other, then roll leaf like burrito. Put finished rolls back in skillet. Add 4 T of vinegar and 2 T of sugar to stewed tomatoes or tomato sauce, pour over rolls. Simmer 15 min.

Cut the thickest part of the stem out of the cabbage leaves. Stem leaves 3-4 minutes or until tender in large pot. Set aside to cool. Cook meat in skillet with chopped onion. Add minced garlic, and any spices to taste such as chili powder, red pepper flakes, oregano, rosemary, thyme. Combine meat mixture and rice. With cabbage leaf flat, add a small amount of fillin. Fold two ends of the leaf over an inch toward each other, then roll leaf like burrito. Put finished rolls back in skillet. Add 4 T of vinegar and 2 T of sugar to stewed tomatoes or tomato sauce, pour over rolls. Simmer 15 min.

Sesame Broccoli, Kale and Green Garlic Stir Fry

By Nella Mae Parks
Cook brown rice in 1:2 ratio, rice to water.
On medium heat, sauté Nella Mae’s baby broccoli or broccoli raab for three minutes. Add several large handfuls of chopped up kale and sauté until both are tender. Add minced green garlic from Grief’s Gourmet Garlic for 1-2 minutes at the end of the sauté. In a separate pan, toast sesame seeds, stirring constantly for 3-4 minutes. Serve vegetables over brown rice. Top with sesame seeds, another dash of sesame oil, rice vinegar, soy sauce, and sriracha or other Asian hot sauce.

Warm Asparagus Spinach Salad

From Flavors of Kentucky Cookbook,
by Sharon Thompson

Makes 4-6 servings.
Ingredients: Asparagus, olive oil, sea salt, penne pasta, onion, white wine vinegar, soy sauce, spinach/chard/kale, cashews, Parmesan cheese

Drizzle olive oil and sprinkle sea salt on1 lb asparagus and bake at 400 deg for 20 min, until tender. Cook ½ lb penne pasta. Combine ½ cup diced onion, 6 T white wine vinegar, 2 T soy sauce in blender. Add ½ cup olive oil gradually to blender. Combine ½ lb fresh spinach, chard, or baby leaf or chopped kale with pasta and asparagus in a large serving bowl. Drizzle with soy sauce dressing. Top with cashews and grated Parmesan cheese. Serve warm.

Chopped Thai Chicken Salad

Submitted by Sarah Ketchum from Pinch of Yum

Serves:4-6

Ingredients:
Salad
2 boneless skinless chicken breasts
1 small head green cabbage (2 cups shredded)
1 large carrot (1½ cups shredded)
1 green papaya or mango (1½ cups shredded)
½ cup fresh cilantro
½ cup green onions
½ cup chopped peanuts

Dressing
2 cloves garlic
3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
½ teaspoon fish sauce
¼ cup peanut butter
¼ cup water

Instructions:
1) Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2) Chop the cabbage into very thin pieces. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya/mango. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3) Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4) Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Cilantro Honey Salad Dressing with Curried Pecans

Courtesy of customer Debra Stevens, La Grande

From Debra: Your cilantro was transformed into a delicious sweet and tangy dressing. In blender I added:
•    One bunch of Nella Mae’s cilantro, including stems
•    Olive oil
•    Apple cider vinegar
•    Honey
Measure the ingredients to your taste.  Instead of croutons, I slowly toasted pecans in a little olive oil and lots of curry powder. Sprinkle chopped pecans on Nella Mae’s salad mix, top with cilantro dressing. Oh my gosh, the favors are fresh and tasty!