If you haven’t discovered the spectacular, intense flavor of organically grown, dry-farmed tomatoes, now is the time to give them a try! These tomatoes are a late summer favorite and available at the Aptos Farmers Market from mid-August until late fall. The buttery herb-flavored crust of this tart is the perfect foil for the melted...Read More
Serve pesto stirred into pasta, over baked potatoes, or spread over toasted baguette slices. Delicious with turkey or roasted chicken sandwiches, too! INGREDIENTS: 2 cups firmly packed fresh basil leaves (about one large bunch of basil) 1/3 cup pine nuts, walnuts, or almonds, lightly toasted until fragrant 1/4 cup Italian parsley leaves 2-3 large cloves...Read More
Gazpacho immediately comes to mind when the late summer harvests of ripe dry-farmed tomatoes, colorful peppers, and herbs are available in an abundance farmers’ markets. Originally a popular soup from the Andalusia region of Spain, ‘gazpacho’ has become a generic term for any cold soup served cold that has a vegetable or fruit base. My...Read More
INGREDIENTS: 1 small melon (very sweet variety such as Charentais or Sharlyn) 2 medium cucumbers 1/2 cup feta cheese 2 slices bacon 1 bunch opal basil Lemon basil vinaigrette (recipe below) METHOD: Peel the melon and cut it into 1-inch cubes. Peel cucumbers and slice lengthwise into strips about 1/4” thick. Cook bacon in a...Read More
This makes a salad dressing with greens, blueberries, almonds, and mozzarella, but works well with cold shrimp or chicken, or a salad of sliced radishes and green onions, or slaws. INGREDIENTS: 3 tablespoons orange juice (fresh preferred, peel reserved) 3 tablespoons white wine vinegar 1/2 cup whipping cream Salt and pepper to taste 1 tablespoon...Read More
There are many different methods for making basil infused oil, but I find this one works really well. It produces a deeply colored and flavored oil that will last in the refrigerator for 3-5 days before the flavor begins to drop off. It can be frozen for a month or two without much loss of...Read More
INGREDIENTS: 1/2 cup vegetable oil 1/4 extra virgin olive oil 1 cup mayonnaise 3/4 cup buttermilk 2 tablespoons freshly grated Romano or Parmesan cheese 2 tablespoons crushed dried basil* 1/2 teaspoon salt 1 teaspoon minced garlic 1/4 teaspoon hot pepper sauce, or to taste METHOD: Whisk together oils and mayonnaise. Add buttermilk, cheese, basil, salt,...Read More
This summery dressing is delightful with a mixed green salad. INGREDIENTS: 2 cups basil leaves (about 1 large bunch) 1/2 cup extra virgin olive oil 1/4 cup white wine or champagne vinegar 1 large clove garlic Salt and pepper to taste METHOD: In a blender jar, whirl the basil, oil, vinegar, and garlic until smooth....Read More
This simple syrup was developed for adult flavored sodas, but has other functions as well. It can be used to flavor a dessert “salad” of strawberries and mozzarella a la a Caprese salad, or use it in cocktails or salad dressings. With herbs in the mint family (if it has a square-ish stem it is...Read More
