Marinated Antipasto Skewers

Marinated Antipasto Skewers

Honey Mustard Salmon with Avocado Basil Sauce

Honey Mustard Grilled Salmon with Avocado Basil Sauce.

Zucchini Basil Soup

https://www.seriouseats.com/recipes/2017/06/easy-zucchini-basil-soup-recipe.html

 

Ingredients

• 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed and to serve
• 1 large leek, finely diced (about 8 ounces; 225g)
• 3 medium ribs celery, finely diced (about 6 ounces; 170g)
• Kosher salt
• 3 medium cloves garlic, minced (about 3/4 ounce; 25g)
• 1 1/2 pounds (700g) zucchini, split lengthwise and cut into 1/2-inch disks (see note)
• 2 cups packed fresh basil leaves, roughly chopped (about 2 ounces; 55g), divided
• 5 cups (1.2L) water
• Freshly ground black pepper
• Fresh juice from 1 lemon, to taste

 

 

Pesto

http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.html

 

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated parmesan

Strawberry Basil Martinis

http://www.tastebook.com/recipes/2133180-Strawberry-Basil-Martini

 

• 3 fresh strawberries, cored and sliced
• 3 basil leaves
• Splash of simple syrup (equal parts sugar and water boiled until dissolved)
• 2 ounces premium vodka
• Ice

Blueberry Basil Lemonade

muddle 5 blueberries and 3 basil leaves

add 2-3 oz lemon juice

add 1-2 oz simple syrup

optional: filter off solids at this point

add as much ice as you like

option A) top up with water

option B) top up with sparking water

option C) add 2 oz gin/vodka, and a splash of sparkling water

Lemon Pepper Pasta

Always forgetting the proportions on this:

1 lb pasta

1/2c olive oil

1 tbsp salt

1 tbsp minced garlic

lemon juice to taste

1 tbsp parsley

1/2 tbsp basil

1/2 tbsp oregano

Lemon pepper

Baked Ziti

http://www.platedglory.com/2012/11/baked-ziti.html

Ingredients:

4 cups of spaghetti sauce
1 pound of ziti or penne
1 pound whole milk cottage cheese
2 large eggs lightly beaten
~2 cups shredded Parmesan
1/2 cup chopped basil
3/4 teaspoon cornstarch
1 cup heavy cream
8 oz low-moisture mozzarella cheese cut into small pieces.
2 cups frozen spinach
8 – 10 meatballs

1. Place the oven rack in the middle & pre-heat the oven to 350.
2. Whisk cottage cheese, eggs 1 cup parmesan together in a medium bowl & set aside.
3. Cook your pasta 1/2 way. About 5 minutes. it should be slightly softened but not fully cooked. Drain pasta & set it aside.
4. Heat 2 cups of spinach over medium heat until the water is gone.
5. Chop up meatballs and set aside.
6. Stir cornstarch into heavy cream in your pasta pot. Heat over medium heat to a simmer and cook until it starts to thicken.
7. Remove from heat & add cottage cheese mixture, 1 cup of tomato sauce, 3/4 cup of mozzarella, 1/2 cup parmesan spinach and meatballs.
   Add your pasta & stir until all your pasta is evenly coated.
8. Transfer your mixture to a baking dish
9. Spread remaining tomato sauce evenly over the pasta and sprinkle with your remaining mozzarella and parmesan over the top.
10. Cover your baking dishes with tin foil & bake for 30 minutes.
11. Remove foil & continue to bake until cheese is golden brown and bubbly – about 20 – 30 minutes.
12. Remove from oven & cool for 15 – 20 minutes and sprinkle with chopped up basil.

 

Tomato/Basil (Margherita) Pizza

Loosely based on this recipe: http://www.foodnetwork.com/recipes/tyler-florence/margherita-pizza-recipe/index.html

I used about 8 oz fresh mozzarella (torn), 4 oz Fontina (shredded), only about half of a 28-oz can of crushed tomatoes, half a package of basil and about one large roma tomato. I used this dough.

Avocado Pesto

http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

Don’t use too much lemon. Fresh basil is better.