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Posts Tagged basil

California BLT with Avocado and Basil Mayonnaise

Makes one sandwich:
3 slices bacon
2 slices good-quality white bread
1 tomato, the best you can find
1/2 ripe avocado
Iceberg lettuce
Basil Mayonnaise (recipe follows)

In a large skillet, fry the bacon until crisp. Drain on a plate lined with paper towels.
Toast the bread. Slice the tomatoes and avocado.  Top with the lettuce, tomato, bacon
and as many avocado slices as you are happy to eat. Place the other slice of bread on top and cut in half if desired.

From: the

Basil Mayonnaise:
Makes about 1/2 cup
1/4 cup packed basil leaves
2 tablespoons olive oil
1/2 teaspoon lemon juice
1 medium garlic clove, chopped
Zest of one lemon
1/2 cup mayonnaise

In a blender or small food processor, combine the basil, olive oil, lemon juice, garlic and lemon zest. Process until finely chopped and relatively smooth, scraping down the sides of the bowl occasionally. (Large, tough basil leaves will probably stay fairly chunky, which is fine.)
Place the mayonnaise in a small bowl and whisk in the basil mixture until thoroughly combined. Store in the refrigerator, where it will keep for up to a week, though the color will dull after 2 days.

Adapted from Orangette


Zucchini Ribbons with Herbed Butter

2 zucchini
2 tablespoons butter
2 tablespoons olive oil
1 shallot, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper

Special equipment: mandolin slicer

Slice the zucchini into long ribbons 1/16-inch thick using a mandolin slicer. Add the butter and oil to a large sauté pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.

From: The Food Network

Greek Style Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

from:  All

Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette

1/2 watermelon
1 cantaloupe, cut in half, seeded
2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
1 lemon juiced (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon amaretto

Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
Add the watermelon and cantaloupe balls to the carved out watermelon half.
Add the vinaigrette to the balls and toss to combine.
Garnish with the mint and basil sprigs and taste.


Pasta Stuffed Peppers

4 Large Bell Peppers of Any Color
1 Cup Uncooked Small Pasta
1/3 Cup Olive Oil
16 Ripe Cherry Tomatoes, Quartered
2 Garlic Cloves, Peeled and Minced
1/4 Cup Grated Parmesan Cheese
1 Cup Small Diced Mozzarella Cheese
1/4 Cup Fresh Basil Finely Chopped
6 Tbs. Olive Oil
Salt & Pepper
Red Pepper Flakes
Preheat oven to 400 degrees F.

Cut the top off of each pepper and carefully scoop out the seeds and membranes.

Cook the pasta in boiling salted water until very “al dente”.
Drain pasta and run cold water over the pasta to stop the cooking process.

In a large bowl, mix together the pasta, tomatoes, basil, garlic, two cheeses, olive oil, and seasonings.  Place the peppers standing up in a baking dish.  Stuff each pepper with the filling and then place the top back on.

Bake the peppers for about 35 minutes, or until the peppers start to wrinkle and blister.

Serve warm or at room temperature.


Penne with Green Beans and Basil

7 ounces penne or bow-tie pasta
1 pound green beans, trimmed and cut in half
1 1/2 teaspoons salt
1 tablespoon water
1 cup loosely packed fresh basil leaves
1/4 cup extra virgin olive oil
1/2 teaspoon coarsely ground black pepper
1 medium tomato, chopped
Small basil leaves for garnish

1. In large saucepot, cook pasta as label directs.

2. Meanwhile, in 12-inch skillet, heat 1 inch water to boiling over high heat. Add green beans and 1/2 teaspoon salt; heat to boiling. Cook beans until tender-crisp, 8 to 10 minutes. Drain beans. Rinse beans under cold running water to cool slightly; drain again.

3. In blender at high speed, combine basil, oil, and water and puree until almost smooth, stopping blender occasionally and scraping down sides with rubber spatula. Transfer basil puree to large bowl; stir in remaining 1 teaspoon salt and pepper.

4. Drain pasta; rinse under cold running water and drain again. In warm serving bowl, toss pasta, beans, tomato, and basil puree. Garnish with basil leaves.

from: The Daily Green

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